It goes great with coffee and is always a success. Its appearance and aroma immediately bring back memories of the times when sweets were made from a few simple ingredients, but with great care. Who remembers saddle cake?
The name “comber” for the cake may seem a bit strange, it is rather associated with meat. And that’s how it should be, the baked product was named so because it closely resembles a roast. In our grandmothers’ old recipe books, this cake appeared next to the popular black cakes. Nobody had heard of brownies at that time. Comber reigned supreme at name days and other family gatherings because its preparation was very simple.
Memories of this baking are still present on culinary groups and in comments under archived recipes. The saddle cake looked like it was made of chocolate, but this scarce product was not necessary at all to make it.. Cocoa was enough to introduce a bit of Western luxury to family gatherings.
The recipe below is based on classic versions from old notebooks, preserved from the times of the Polish People’s Republic. Even today, saddle cake can compete with more sophisticated baked goods, and its preparation is really simple.
Ingredients:
- 25 dag of butter or margarine;
- a glass of sugar;
- 3-4 tablespoons of cocoa;
- 1.5 cups of wheat flour;
- 1.5 teaspoons of baking powder;
- 0.5 teaspoon of soda;
- 3 eggs;
- a spoon of rum flavoring;
- vanilla sugar;
- a spoonful of butter;
- 2 cups of strong tea.
Preparation:
Melt the butter, sugar, water and cocoa in a pot over low heat. Heat until the sugar is no longer noticeable, set aside to cool. Set aside 4 tablespoons for the glaze in another pot.
Beat the egg whites until stiff. Add sifted flour, baking powder and baking soda to the cocoa mixture, as well as egg yolks, vanilla sugar and rum flavoring. Mix until combined. Then gradually add the egg white foam to the mixture, mixing gently.
Line a baking tray with baking paper and pour the dough into it. Bake for approx. 50 minutes at 170-180 degrees. C. After cooling, soak the cake generously with tea.
Time for the icing. Place the reserved 4 tablespoons of the mixture over low heat, add butter and a few drops of rum flavoring. Mix and pour over the cake. Put everything in the fridge for a few hours or overnight. Saddle cake tastes best the next day, when the flavors and aromas have blended.
Sources: Terazgotuje.pl
