Rakvička (literally "little coffin") is a traditional Czech pastry made of a trough-shaped biscotti-style cookie "filled with whipped cream or chocolate-flavored whipped cream."[1]
Rakvička might be purchased at a common type of Czech bakery called a cukrárna.[2][3] One recipe states that the rakvička is made by whipping an egg, several additional egg yolks, and two types of sugar.[4] This mixture is then poured into molds, which provide the dessert's distinctive form, and then baked in a low oven.[4] Another recipe states "for many housewives" the hardest part is getting the "little caskets" out of the molds without breaking the cake.[5] The molded base is then filled with whipped cream and decorated to suit.[5]
The origin of the dessert is unknown, but it is widespread mainly in the Czech Republic, it is called a Czech classic, or typically Czech.[3] In the Czech environment, the rakvička was probably known as early as the first half of the 20th century, the name is probably derived from the confectionery form used.[6]
References
- ^ "Where to go for Czech pastries in Prague". Taste of Prague Food Tours. 27 April 2019. Retrieved 2023-05-06.
- ^ Kimmage, Ann (1998-10-01). An Un-American Childhood. University of Georgia Press. p. 139. ISBN 978-0-8203-2078-6.
- ^ a b Turner, T. Prague Travel Guide 2023: Must-see attractions, wonderful hotels, excellent restaurants, valuable tips and so much more!. T Turner. ISBN 978-1-5163-7691-9.
- ^ a b Kojzarova, Martina. "Rakvičky se šlehačkou". Apetit Online (in Czech). Retrieved 2023-05-06.
- ^ a b "Domácí rakvičky". Vaření.cz (in Czech). Retrieved 2023-05-06.
- ^ "Josef Maršálek: V leckteré domácnosti se peče lépe než v některých profi cukrárnách - Novinky.cz". novinky.cz (in Czech). Retrieved 2022-06-23.
Further reading
- Handbook of the Czech language. Prague: Státní nakladatelství: Školní nakladatelství: SPN, 1935–1957.
- Rettigová, MD: Home cook. Prague: Ikar, 2004.
- Brussová, K. - Motalová, V .: Sladká kuchařka: české i světa recepty. Olomouc: Agentura Rubico, 2003.
This page was last edited on 18 October 2023, at 19:09