Leipziger Lerche
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Pastry |
| Course | Dessert |
| Place of origin | Germany |
| Region or state | Leipzig |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Shortcrust pastry, almonds, nuts, strawberry jam |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
The Leipziger Lerche is a traditional pastry from the city of Leipzig in Germany. This dessert is made from a shortcrust pastry shell filled with a mixture of almonds, nuts, and strawberry jam.
History[edit | edit source]
The name "Leipziger Lerche" translates to "Leipzig Lark". Historically, the dish was named after the practice of eating actual larks, which were a delicacy in the region until the mid-19th century. In 1876, the hunting of larks was banned by the King of Saxony, and bakers in Leipzig created this pastry as a substitute, maintaining the name as a tribute to the original dish.
Ingredients[edit | edit source]
The main ingredients of the Leipziger Lerche include:
Preparation[edit | edit source]
The preparation of Leipziger Lerche involves creating a shortcrust pastry shell, which is then filled with a mixture of ground almonds, nuts, and strawberry jam. The pastry is typically baked until golden brown and is often topped with a lattice of pastry strips.
Cultural Significance[edit | edit source]
The Leipziger Lerche is a symbol of the city of Leipzig and is often enjoyed during local festivals and celebrations. It represents a piece of the city's culinary history and is a popular souvenir for visitors.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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