I found this description on a slow food website: "Hanklich cake is part of the Saxon portfolio of cakes and desserts prepared in multi-ethnic communities. In the past it was prepared for wedding parties, and the custom is still preserved in the villages around Sighisoara and Medias in southern Transylvania. Several versions of the recipe exist. The specificity of this cake is the upper layer, rich in egg yolks and sweetened milk cream. The base is prepared from a dough of flour, sugar, yeast, eggs, sugar, butter and milk. The dough and cream are then spread in layers. The large number of yolks and the high quantity of animal fats needed for its preparation make it a product considered to be best suited for festivities. Its preparation is typically associated with breadmaking, as it is often prepared together with other breads in order to make the most usage of cooking wood. Hanklich cake is under threat of disappearance as the Saxon communities in the area have diminished drastically in the last decades. The traditional preparation is also much more rare, considering that it was typically prepared when the clay or brick oven was loaded with wood for breadmaking sessions, an occurrence that is also diminishing."
Here is a photograph of various versions of Hanklich from an old Transylvanian cookbook: https://echtesessen.files.wordpress.com/2015/02/hanklich-rezepte-siebenbuergen-kochbuch-elise-froehlich-1910-img_1034.jpg
In Romania it is most commonly called Hencleș, Hanklich-ul, lichiul săsesc, lichii, or lichiul sașilor, in Germany it can called Eierhanklich.
FOR THE DOUGH:
2 eggs
35g fresh yeast
100 g sugar
200 g milk
60 g butter
550 g flour
1/2 teaspoon salt
rum
lemon zest
FOR THE FILLING:
10 yolks
200 g butter (80% fat)
3 tablespoons lard
Mix yeast with 50ml milk and a tablespoon of sugar and leave to rise for 10-15 minutes.
The processor bowl I put the flour and remaining sugar. We added the leaven, eggs, essence and lemon peel and started answering machine.
I then added salt and warm milk in thin thread. He then butter toit, but not hot. I left to knead until dough has become elastic, no longer adhered to the vessel walls.
You can knead the dough by hand, but the robot or bread machine will work much easier.
I overthrew the dough in a bowl roomy him I have ridden another 10 minutes and then covered it and I left in a warm place until doubled in volume (~ 1 hour and half).
of the leaven that we did a cake and the remaining dough I stretched Hanklich.
For the filling mix the melted butter with lard and leave to cool, but remain fluid. mixing the yolks and add the butter into thin wire, as the mayonnaise. Dam cream in the fridge until dough.
The dough leavened overturn it on the workplan and we stretch the thin sheet. I took me out as I said, a cake and two trays Hanklich. I used a 35x40 cm baking tray.
Place the dough in the pan and lift up the edges and then pour the egg cream. Dam in the oven at medium heat until lightly browned on top ~ 15-20 minutes.
Remove from oven and you powdered sugar while still hot is. We serve warm.
SIEBENBÜRGER
RAHM-HANCKLICH
ingredients -pt.o tray sea:
500g flour
40g yeast poaspata
80g sugar
250ml warm milk
80g butter
1 egg
1 socket salt
FOR THE FILLING:
500ml cream
5 egg yolks
75g sugar
1LS full heaped high semolina
5 egg whites
100g raisins previously soaked in water, milk, rum ....
Mode Method:
Tray for. Lightly oil baking pan.
Dissolve yeast in warm milk + 1LC the cat. of sugar and let it FERMETAL as 15 minutes
After these 15 minutes in alestecul yeast dissolve all the sugar and mix with flour, egg and salt butter.
This dough is framminta well with mine, kneaded with a mixer or in MP.dupa that let fermenting as 30 minutes. oven heats up to 200 degrees C.
After proofing the dough stretches and place on tray in the sheet greased with butter / marg. or oil .
Sour mix / mix best with the yolks, sugar and semolina.
Beat egg whites with foam and drained raisins spoon mix with the cream mixture.
This mixture is poured over the dough stretched from the tray and insert for baking. as 35-4m min.
FOR THE DOUGH:
1kg wheat flour
40 g yeast
180 g sugar
3 eggs
160 g melted butter
1 teaspoon of salt
500 ml lukewarm milk
COVERING:
800 g fat sour cream
8 egg yokes
about 4 tablespoons of milk
Sift flour in a bowl. Shape a little crater in the centre, crumble yeast in it and create a mash of it with some lukewarm milk. Dust with some more flour and let the covered starter dough rise in a warm place so that the volume doubles.
Add then sugar, eggs, melted butter, salt and lukewarm milk and knead the dough about 5 minutes until smooth. Cover and let rise in a warm place for another 30 minutes.
Knead dough on a slightly floured work surface, then separate in three portions, cover and let rise another 15 minutes.
Then grease three baking trays (38 x 28 cms) and roll out one portion on each. For the covering mix 800 g of fat sour cream with 8 egg yokes and about 4 tablespoons of milk. Disperse equally on all the trays.
Bake in the pre-heated oven at about 170 degrees C (circulating air). Let cool a bit and serve lukewarm, dusted with powdered sugar.
FOR THE DOUGH:
25g fresh yeast
250-280 ml milk
2 egg yolks
zest of one lemon
3 tablespoons sugar
70 ml oil
1 pinch of salt
FOR THE FILLING:
For lichiu cream (classic):
3-4 yolks 80-100 ml smanatana
a handful of raisins
2 tablespoons powdered sugar
cinnamon
For Pt lichiu plum:
1/2 kg plums cleaned of seed and cut into 2
2 yolks
40ml cream
1 tablespoon powdered sugar
a little cinnamon
All ingredients must be at room temperature.
Rub the yeast with a tablespoon of flour and a tablespoon of sugar and a few tablespoons of warm milk. Let it heat to grow about 10 minutes then add a 2 yolks with the flour rubbed with a pinch of salt. Add the warm milk with sugar and knead the dough is not too hard. It is important to knead well and contain all the flour is precisely why the amount of milk is variable, depending on the type of flour. I used flour Baneasa and went about 280 ml of milk.
After kneading well, you can add the oil little by little. You have to put fat until dough comes off the hands and "make bubbles" about my aunt, that makes bubbles. It's time to sprinkle the dough with flour, cover him with a napkin and leave it to rise for about 1/2 hour to heat.
Plum liqueur: Take 3 quarters of dough and stretch with a rolling pin rectangular sheet. The sheet should be as thin. Then place it in greased with butter and brush with egg yolk mixed with sugar and cream. Put the plums over and crammed them easily in sheet. Sprinkle a little cinnamon.
Bake about 25 minutes until golden brown and fall off the edges. Do not forget to heat the oven beforehand.
Cream liqueur is even simpler: it spreads a thin sheet is placed in a greased and pour sour cream mixed with egg yolks and sugar. Sprinkle cinnamon. I threw some sfafide above to be tastier and sweeter. Being so thin and without fruit stuffing Keep the oven than 20 minutes over medium heat, otherwise it dries it.
FOR THE DOUGH:
1 kilo of flour
25 grams of yeast
5 eggs
250 grams of sugar
water
250 grams of butter
salt
600 ml of milk
Before sifting the flour into the "trough", a wooden vessel. Then, in the middle of the flour, yeast dough, prepare a milk, two tablespoons of flour and two tablespoons of sugar. Cover and allow to rise close to a heat source, in about 20 minutes.
Gradually add flour, warm milk, three eggs, sugar, water, melted butter and a little salt. The dough is kneaded "until the bubble" as Aurelia Rusu, author of "cooking together in the house of Baron '. Once kneaded dough is allowed to rise or "rest" for at least half an hour.
After rising, the dough is divided into equal parts and extends only from the middle to the edges, using a rolling pin.
For the above composition, beat the other two yolks foam, add 100 grams of butter and three tablespoons of sour cream. The composition mix well.
Place dough in greased with fat, baked and stings from place to place with fork. Then add the composition and make baked until browned on top. Allow to baking about 20 minutes, then sprinkle with sugar and serve warm, cut into triangles.
EIERHANKLICH
DOUGH:
1/2 kg flour
1 P. dry yeast
1/2 teaspoon salt, 1 tablespoon sugar
25ml liquid Butaris / 25ml oil
ca. 300 ml milk
1 egg
lemon peel
CASTING:
350 ml whole cold eggs
350 ml liquid Butaris
3 tablespoons old boisterous bacon (Butaris + fat should together give 350 ml)
Dough prepare, let go and roll out not too thin.
Measure for casting the eggs in the measuring cup, heat fat now and leave to simmer. Eggs + fat must have the same amount!
Egg mixture first enter the ausgewalkten dough, then and give this to the liquid fat until the mixture increased well. Here again mix with clean hands. Hanklich repeatedly with a fork.
Cut the dough into 3 equal parts and one after about 5min abbacken at 250 degrees C in a preheated oven on the top rail.
(HENCLEȘUL CU OU) HENCLEŞUL EGG
The cake can be prepared in two versions, the best known being the simple, egg. For the ignorant, it can certainly seem unusual that the ingredients are calculated "on the table", namely dough is spread as to cover the rectangular table from the kitchen and then partitioned and the composition is calculated based on "how many meals" wants to bring housewife. Importantly, all the ingredients must be made the day before at room temperature, not removed, for example, the day of preparation of the storeroom, which is a cooler.
To cover a table with dough, it takes 2 kg of flour, 400 grams of sugar, 4 eggs, 360 grams of butter and oil (usually half oil, half the melted butter), 2 teaspoons salt, 3 packets of yeast, kneading a liter of milk and lemon peel.
Sift the flour, put salt into flour, fresh yeast crumbled separately, put warm milk, sugar, allow to grow slightly then add the flour. Put them little warm milk, then knead, add sugar, lemon zest, butter and oil, then knead further. Cover and leaven in an area where it is warm by the stove or near a heater. After the dough has risen, lies on the table covered with a tablecloth over the floured. Then be gathered once, "Fold", and before doing so put a little melted butter.
Separately prepare the composition which is covering the dough sheets. A one-liter pot filled with whole eggs, each fall, beat well then add over them, stirring slowly and constantly, a cup of melted butter, warm. The composition must not cut and is ideal if prepared the day before and leave in the fridge to harden. It extends over the table, over the dough.
The dough on the table partitioned using a serrated rollers, the pieces being put on a baking sheet and to have the taste that made famous the cake, is a must as hencleşul be baked in the oven classic wood. Allow 10-15 minutes in the oven and when consumed is put powdered sugar. If you make more, you can keep it in the freezer and heat when consumed.
DOUGH:
1 kg flour
4 eggs
500 ml of milk
100 g of butter
250 g of sugar
2 sachets of dried yeast
lemon zest
vanilla
salt
TOPPING:
6 eggs
500 ml of cream (approximately)
sugar to taste
vanilla sugar
It makes buns mixing dry yeast with flour (leave it about 15 minutes). Rub the eggs with sugar and salt, add warm milk and spices, then pour over the flour and knead. Melted butter, warm, add more to the end and all folded. Knead the dough well and leave it covered hot for about an hour, to double its volume.
Out of this amount about 3 trays.
Spread the dough thin sheet and put in trays of cake, not the cake, smeared with grease.
For the cream topping: Beat all together, put them over the dough and sprinkle sugar.
Bake in preheated oven until it is aureşte over (30-40 minutes).
HANKLICH WITH EIERGUSS
Hochzeitshanklich (a kind of yeast cake)
50 g yeast 5 dl milk, 6 eggs, 200 g fat or melted butter, 20 g cibeba, 2 kg of flour, salt.
For the casting: 5 dl cream, 6 egg or:. 12 eggs, 1 kg of fat or butter, salt
Stirring with in 1 dl warm milk dissolved yeast and flour a Hefestück on, it is salted and allowed to rise. Then it is mixed in the sifted flour warm, whisks the eggs with the warm butter, and milk and stir everything with the Hefestück and the flour to a smooth dough, which is well finished and kicks until it forms strong bubbles. It lets him then rise in a warm place for about 30 minutes. The dough is now ausgewalkt on a floured tablecloth, coated with the cast and sprinkled with sugar. It then divides it into about 9 plates one divides with your fingers or a wooden spoon handle each other and intersect with a hot knife.
Now it moves it to the oven slide and push them carefully in the oven, where they shall bake 10-15 minutes until the cast is golden brown.
The dough, makes two trays:
2 sachets of dried yeast (or 1 cube of fresh yeast)
Approx 700g flour
100 g sugar
2 eggs
1 cup milk
50 ml oil
a pinch of salt
a little essence and lemon zest
Topping:
10 egg yolks
500 gr sweet cream, fat
vanilla essence or vanilla sugar, to taste
*Can put and curd cheese (Topfen, Quark), as there are recipes and meal hencleş.
Dissolve the yeast in the milk, put salt and less sugar and set aside for half an hour. Separately, mix the flour, remaining sugar, add milk yeast dissolved oil, essence or lemon zest. Knead all until the dough is elastic and does not catch hands. Leave to "hodinească" (rise) about an hour.
Meanwhile we prepared the above composition:
Beat the yolks foam, add vanilla sugar or essence and cream. Mix until hom*ogeneous. Then stretching the dough into thin sheets that fold and stretch and, several times, to be stout cake and fluffy. Place in the pan, prick with a fork from place to place, and stretching composition with eggs.
Bake at medium heat, about 30 minutes at 200 degrees.
Serve warm, cut triangles that pizza liberally with powdered sugar (possibly raisins).
Ingredients for 4 people: - 1 dl melted butter - 3 eggs - 1 teaspoon sugar - salt - 1/2 liter of milk - 2 grams of yeast - 1/2 kg flour - 10 g butter - 5 grams of fat in yeast teaspoon sugar Mix. The milk and the melted margarine fellangyosítjuk, add the flour, then add the yeast too. The mass was mixed blistered, then let rest for an hour, doubling the dagadjon. Floury pastry board an inch thick and offer a hot knife to cut into squares. The eggs, 10 ounces and 5 ounces margarine fat whip, and thus spread the diced cake batter. Bake in a hot oven for 10 minutes. We can offer cheese, sour cream or jam, sweet or salty taste. The great virtue of Saxons pie that stays fresh for a week!
SAXON PIE
Serves 4
500 grams of flour
200 grams of yeast
5 dl cow milk, 2.8%
0.5 teaspoons of sugar crystals
3 medium pieces of eggs, raw
100 grams of margarine,
50 grams of lard
Mix the yeast with sugar teaspoon. The milk and the melted butter fellangyosítjuk and added to the flour and yeast as well. The dough was blistered was stirred and allowed to rise for 1 hour. Lisztes an inch thick board offer and the hot knife to cut into squares. The eggs, 10 ounces and 5 ounces butter until foamy mixed with fat and thus lubricate the dough.
Bake in a hot oven for 10 minutes. We can offer cheese, sour cream or jam. sweet or salty taste.
