Komisbrot, a dry cake, with the addition of raisins, candied fruit and chocolate chips, an ideal cake for coffee and tea lovers.
In the English language, it is better known as Pound Cake with Dried Fruit (Fruitcake), and in our region it has become home, with the generally incorrect term commissbrot (due to the fact that Commissbrot, the name for German black bread, made from rye and other types of flour, and used throughout history to feed the German army).
The English name "Pound" Cake (pound is the English name for a pound - a measure of weight) was given because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs and one pound of flour.
However, and wherever this "mix" of the name and meaning of this recipe originated, it is very popular in all the kitchens of this region. Apart from this variation with raisins and candied fruit, variations with various other dried (candied) fruits are known.
English Comisbrot - Recipes and Cookbook online
Komisbrot, a dry cake, with the addition of raisins, candied fruit and chocolate chips, an ideal cake for coffee and tea lovers.
Komisbrot, ingredients:
- 5 pieces of eggs
- 200 g of sugar
- 190 g of butter
- 100 g of raisins
- 200 g of chocolate
- 150 g sweet fruit (drained and chopped)
- 250 grams of flour
Komisbrot, preparation:
- Beat sugar, egg yolk and butter well into a frothy mass. Add flour and mix well. Add raisins, 3 ribs of chocolate, previously cut into small cubes. Add any fruit from the dessert, drained and cut into cubes. Mix the mass well to even it out.
- In a separate bowl, beat the egg whites until stiff peaks form. Add snow from egg whites to the mass with gentle mixing (turning over).
- Pour the mass into two narrow, greased commissbrot moulds. Bake at a moderate temperature until golden brown.
- When the commissbrot has cooled, before serving, cover it with melted chocolate. When the chocolate hardens, cut into thin slices and serve.
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