Hallorenkuchen salt maker pie - recipe with photo on Mcooker: best recipes

Salt-maker Pie Hallorenkuchen

Category: Bakery products

Kitchen: german

Ingredients
Butter	250 g
Eggs	4 things
Sugar	200 g
Wheat flour	750 g
Milk	500 ml
Ground almonds	150 g
Baking powder for the dough	1 sachet
Small pitted raisins (cinnamon)	150 g
Raisins	250 g
Rum	125 ml
Zest of one lemon
Cinnamon	1 tsp
Cardamom	1 tsp
Nutmeg	1/2 tsp
Candied lemon	100 g
Grease for mold lubrication
Powdered sugar for dusting

Cooking method

Jesus Christ said to his apostles: "You are the salt of the earth, if the salt loses its strength, what then to salt?" If the last phrase is understood in the literal sense, then this question can be paraphrased: "How then to live?" Indeed, in the human body, salt performs such important tasks that its complete absence will lead to irreversible consequences.
The purposeful consumption of salt acquired special significance for a person in those days when he began to lead a sedentary lifestyle, which means he began to eat less meat and more fruits and vegetables, which contain insufficient amounts of salt, which the human body needs.
It is known that as far back as the Celts in 1000 BC. e. mined salt.
Roman legionnaires received a salt ration, hence the French word salaire and English salary, meaning "wages for work, wages" come from the Latin sal (salt). In ancient times, the cities along the salt roads flourished, and their rulers assumed the monopoly and began to collect the salt tax.
Salt wars and salt riots are known in history. The owners of the salt deposits became the richest people; for the poor, a pinch of salt in the soup was considered a luxury. Even today, new settlers who move into a new apartment are presented with bread and salt, and we understand that to this day bread - "food", salt - "a means of survival" retain their original meaning.
In ancient times, the role of salt as a means for preserving food is important - in the pre-industrial period, up to 60% of all salt produced was used for this. The salted fish trade flourished especially.
In Greek, 'Als, pronounced hals, and place names containing the Hall element indicate that salt played a significant role in them. So it was in the city of Galle on the Zale River, in which salt was mined already around 1000 BC. e. In the Middle Ages, Halle already had four large salt deposits and became one of the most famous centers of salt production in Europe. "White gold" was taken out along twelve roads. On the way back, carriers brought butter, eggs and cheese from Saxony, grain from Bohemia, and iron and canvas from Silesia.
In 1582, the inhabitants of the city of Halle entered into an agreement with the Saxon Elector Augustus to exchange salt for wood, which they lacked, although they were required in huge volumes for the boiling process.
Salt was boiled out in boiling hovels, which stood in rows in the valley. The salt pans stood next to the iron evaporation tanks (chren) measuring 2 by 3 meters. After heating, 21-22 buckets of saline water were poured into the container. Then a bowl of beef blood or dye was added and another 14-17 buckets full of brine. Thus, the acceleration of the boiling process and the purification of the brine solution were ensured.
After stirring, the crystallization process began, during which the salt dropped out of the saturated solution. The cooks removed the fermented salt from the edges of the pan and placed it in baskets.
In the course of industrialization in the 19th century, the excitement around salt springs subsided somewhat, as other sectors of the economy began to actively develop.In 1719-1721, the first salt museum appeared on the territory of the Prussian Royal Salt Works.
The salt festival, which has been celebrated in Germany since 1995, also recalls the past. It culminates in the raising of the flag of the Brotherhood of Salt Workers.
As a culinary tradition of the times of salt production, the so-called salt maker's pie has been preserved. It was baked for the Pfingstbier holiday and for the Fischertechen water tournament for the wife of the chief of the saltworks.
Preparation
- Wash the raisins and cinnamon, drain and soak in rum.
- Whisk the butter and sugar until foamy. Stir eggs until light foam, add lemon zest, cinnamon, cardamom and nutmeg. Pour in milk. Add flour mixed with baking powder and ground almonds and blend quickly until smooth.
- Then stir in the chopped candied lemon and raisins with cinnamon into the dough.
- Grease a baking dish, place the dough in it and bake for about 1 hour in a preheated oven at 200 degrees Celsius.
- Put the cake out of the mold, sprinkle with powdered sugar.