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  • Writer's pictureTajana

Fächer Torte - Viennese cake

Updated: Apr 11, 2022

This is the first Fächer cake I made to celebrate the conjunction of the Moon, Venus and Neptune in Pisces! In addition to apples, hazelnuts and plums, an indispensable ingredient of this cake are poppy seeds! Poppy opium blends perfectly with the mystical, magical and dreamy energy of Pisces. Ayurveda also appreciates the poppy's relaxing effect and recommends it to persons of emphatic Vata constitution. Because of intense intellectual activity, which generates a lot of restlessness, Vata people most often have trouble with relaxing and sleeping. Fächer-cake (layered cake) is an Old World specialty designed by Viennese Jews and spread throughout the Austro-Hungarian monarchy. So even the Kaikavians in what is today North of Croatia have their own version of this cake called Međimurje gibanica. My version of this cake is of course #glutenfree and #lactosefree, prepared with the highest quality ingredients. Wheat flour was thus substituted for rice, and white canola sugar with brown cane sugar. The butter has been replaced with Ayurvedic ghee (purified butter that contains neither casein nor lactose nor calcium but has a high amount of vitamin A) and milk with a mixture of water and ghee. Another ingredient has undergone a transformation, and these are wallnuts! Walnuts are extremely rich in omega-3 fatty acids, which cannot withstand heat treatment, so they are better eaten raw. So it is much better to use hazelnuts, which are rich in omega-9 fatty acids (like olive oil), making them suitable for thermal treatment up to 175 ° C. Hazelnuts, like other nuts, contain phytic acid, which acts as a toxin for our body. But through soaking, they ferment, producing an enzyme phytase that breaks down phytic acid. This is why the irrigation process is so important.



The recommendation is to use fresh and organic ingredients, Only then do they contain the greatest amount of Sattva (pure spiritual energy).



CAKE INGREDIENTS (for 16 CM cake diameter) :


SLIM DOUGH (like cookie dough)

  • 333 g of rice flour

  • 100 g of brown cane sugar

  • a pinch of salt

  • 1 teaspoon vanilla powder

  • grated lemon peel of 1 lemon

  • 100 g of ghee

  • 2 eggs

Mix the dry ingredients and rub the butter cubes into the mixture to give a sandy texture. Stir in the mixture and shape into a ball. Refrigerate for 1 hour.

POPPY SEED PASTE


  • 150 g of freshly ground poppy

  • 75 ml of hot water

  • 1 tablespoon of ghee

  • 1 tablespoon of honey

  • 1 teaspoon vanilla

  • grated lemon peel of 1 lemon

Grind the poppy into fine powder. In one bowl, mix the poppy with the other ingredients in the paste.

HAZELNUT PASTE

  • 150 g of hazelnuts

  • 75 ml of hot water

  • 1 tablespoon of ghee

  • 1 tablespoon of honey

Soak the hazelnuts. After about 8 hours of soaking, rinse in cold water and dry in an oven at 100° C for 5 to 10 minutes. When completely dry, chop and grind to fine powder. In one bowl, mix the ground hazelnuts with other ingredients into a paste. APPLE FILLING

  • 6 apples

  • 150 g of raisins

  • 1 teaspoon cinnamon powder

Peel apples and grate on thin slices. Mix well with raisins and cinnamon. Let it stand briefly.

PLUM PASTE

  • 12 prunes

  • a bowl full of hot water

Soak dry plums in water for 15 minutes. Then rinse and mix in paste. Preheat the oven to 175 ° C. Divide the cooled dough into 4 parts. Roll one piece into a 3mm thick dough and coat the bottom of a round cake mold. Roll the other two pieces over and coat the sides of the mold. Bake in preheated oven for 15 minutes. Roll out the last of the dough and cut into strips half an inch thick. Grease the bottom of the baked dough with poppy paste and spread with hazelnut paste. Apply apple filler and coat with plum paste. Finally lay the net of dough strips. Bake for 50 minutes at 175 ° C. Allow to cool, ideally overnight as the ingredients will then be best combined and the dough will soften.



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