Napkuchen - Napfkuchen (Polaris Floris 0508D and Kitchen 0507D; "Miracle" electric oven)

Napkuchen - Napfkuchen (Polaris Floris 0508D and Kitchen 0507D; "Miracle" electric oven)

Category: Bakery products

Kitchen: german

Ingredients
Into the dough:
Milk	3/4 st
Yeast	50 g
Flour	1 st
In mass:
Butter butter	200 g
Sugar	1/2 st
Salt	1/4 h l
Zest	from 1/2 lemon
Eggs	2 pcs
In the dough:
Raisins	1/2 st
Corinka (replaced with raisins)	1 tbsp
Almond	1 tbsp
Tsukatov	1 tbsp
Flour	1 1/2 tbsp
* tea glass 250 ml

Cooking method

• I made half a portion in a multicooker and an electric "Miracle" oven, dividing it in half (the dough rises very much).
• Knead the dough from milk, flour and yeast and put it in a warm place for fermentation for 2 hours.
• 
• In a separate bowl, prepare a mass, for which a wooden spatula beat the butter, sugar, salt and lemon zest for 10 minutes; then add 1 egg in the process of beating, after a minute another 1 egg and beat for 4-5 minutes. Transfer the dough to the prepared mass and add the rest of the products. Mix all this until a homogeneous dough is obtained, which is put in one, two or three forms,
• 
• pre-oiled and dusted with flour and bake after 30-40 minutes:
• - on the Baking mode in a multicooker bowl 40 min. put a glass in the middle (or take a large portion);
• - place a mold with a distance dough into a preheated electric oven "Miracle" and bake for 35 minutes. (I got a little tanned, kept it longer);
• - in the oven for 25-35 minutes at a temperature of 180-200 °.
• 
• After baking, turn the dish upside down, release the product from the mold, sprinkle the surface with powdered sugar and place on a plate.
• 
• To improve the taste of napkuchen, the walls of the mold can be sprinkled with chopped almonds or nuts instead of flour.
• 
• Bon Appetit.
• P.S .: it turns out very airy and tender baked goods.

The dish is designed for

1200 g

Time for preparing:

30-40 minutes

Cooking program:

Bakery products

Note

A source:
*
at number 252
*
R. P. KENGIS, P. S. MARHEL
HOME COOKING CAKES, CAKES, BISCUITS, Gingerbread, Pies, 1959
*
*
P.S .:
"Napfkuchen forms of the same name are sold for Napkuchen.
Napkuchen has such varieties as Gugelhupf, - Gugelhupf - a round cake originally from the German-speaking South of Switzerland and Austria, in German they speak and write the letter "K", where KUGEL means both a ball and a circle and a round. They also use designations in the name as: cauldron - Kessel and cup - Napf, Kapuze - kapuze comes from the Latin language, meaning a hood, but Hupf means - a noun - "jump".
These names and recipes have survived to this day from the 17th century and have not lost their relevance.
Here are how many synonyms of names for different states and lands of Germany:
österreichisch, schweizerisch: Gugelhupf, Kärnten Reindling, Rundkuchen, Topfkuchen, Guglhupf,
schweizerisch: Gugelhopf, Kugelhupf, Kougelhupf,
landschaftlich: Ratonkuchen, Rodonkuchen, Reibkuchen, Reibekuchen
Special literature refers to Gugelhupf as South German-Austrian for Napfkuchen, which was adopted from Alsace.
In lower and middle Germany, this cake is designated as von Napf- or Topfkuchen (a cup or saucepan). In the state of Rheinland-Pfalz (Rhineland-Palatinate), such a cake will be called Bundkuchen - where "BUND" means "UNION".
In Thuringia and Schleswig, it is called Aschkuchen, (ashkuchen), (literally ASH - a bowl), but in the literary translation the name of the pie is translated so simply - cupcakes. The name Aschkuchen comes from the ash tree from which the baking dishes were made. In northeastern Germany, the pie is called Rodonkuchen (Rodonkuchen).
This cake is translated into other languages ​​as follows:
Englisch: ENGLISH ring-shaped cake, deep-dish pie, ring cake, bundt cake
Französisch: FRENCH brioche, kouglof
Niederländisch: DUTCH tulband
Polnisch: POLISH babka, baba
Spanisch: SPANISH pastel de molde
· As well as in Poland and France - Baba au rhum.
· And in France Savarin.
But what else is interesting - a close relative of the German
Gugelhupf is a Jewish Kugel, from where the American Bundt cake originated.
For all these names, there is one typical shape, regardless of size, - a round high shape of a wreath made of metal, ceramics, but always with a hole in the middle, convenient because everything is baked very evenly.
There is a lot to tell about the history of this cake, but I do not want to delay you yet, but I will tell you the legend, because it is very interesting.
Legend has it: When the Three Holy Kings gathered on their way back from Bethlehem to their native Alsace, where they received a hearty welcome, in gratitude to those who invited them, they baked a cake shaped like their turbans.
And so the shape of this cake was born.
The French are convinced that in any case, der Gugelhupf or Kougelhupf is an invention of their small town Ribeauvillé. "

[Ligrochka!]

Oh, what wonderful cuisines, Ligrochka! Lush, soft! Delicious, wonderful recipe!

[Mikhaska]

Mikhaska, thanks Ira, I didn’t even expect it to turn out really sooo airy.