Ploatz

The Ploatz, also Bloads, salt cake, Blaatz or Plootz is a common in Upper Hesse, Franconia / Lower Franconia, Middle Franconia, Rhön and Hohenlohe salty / sweet brioche. It is a sheet cake from Roggenbrotteig with different toppings. Similar cakes from other regions of the Tarte or Bätscher.

Etymology

In German there for the thin occupied or unoccupied dough the word " space ", as Frankish example " Zwiwwelblootz ". The diminutive of this is "Cookie ". In German dictionary of the Brothers Grimm, it is stated: "Flat ( flat ) thin cake, cakes, bread, cake, etc. " It comes from the Latin word " placenta ".

Sheet cake

The backing layer of the cake is from rye. The surface layer is made of potatoes, low-fat cottage cheese, rapeseed oil, chives or leeks, possibly bacon or belly side.

Examples of the " salty " Ploatzen are widespread Kartoffelploatz ( Garduffelsbloads ) or Zwibbelsploatz. When " Zwibbelsploatz " consists of the main surface of onions, supplemented with belly, leeks, chives and sour cream. The lining of the Kartoffelploatzes consists of a mixture of boiled and mashed potatoes then mixed with cottage cheese, rapeseed oil and chives.

Examples of the sweet varieties of cake are the Apfelploatz ( with apples and sour cream ) or also known from Haunetal Beerploatz (often with blueberries and sweet or sour cream and lots of sugar ).

History

The Ploatz was a food of a poor peasant population. The particular recipe was based on the financial situation of the peasant population. Also, the cake was not any time available. So there was this cake only when a family or a community of farms (family) had baked in the village bakery or in the farm's own bakery. The backing layer consisted of rye, which was left at Brotbacktag. The coating layer was also out of the foods that were available even in the rural village community. The coating was therefore defined essentially by what was harvested or whether a slaughter in the place was.

When the time of Dorfback houses drew to a close, some families their plate Ploatz baked the local baker (back wages 1957: 30 pence ). With the spread of the electric oven and the concurrent social reconstruction of rural village community of Ploatz was only a little baked.

It only came back to a renaissance of Ploatzes, as there were in the villages Backhaus clubs or free Communities ( Backhaus festivals). At this time, the many regional recipes were again known, were often different from farm to farm and from place to place. For example, could the onions are browned on the surface or hung raw.

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