Butterkaka
Butterkaka (butter cake), or systerkaka (sister cake)[1] is a pastry composed of rolled buns. The buns are made in the usual way, similar to cinnamon rolls, by rolling out the yeast dough, adding the almond–cinnamon filling, rolling it up, and cutting the log into smaller rolls. These are laid beside each other, with one cut surface down, in a baking pan (usually circular), and during the process of rising and baking, the buns stick together (compare with monkey bread). Butterkaka is often garnished with vanilla custard[2] and glaze.
Etymology
The name originates from the German name Butterkuchen, which, however, refers to a different pastry.[3]
References
- v
- t
- e
- Pastries
- list
- Chinese flaky pastry
- Choux pastry
- Filo
- Flaky pastry
- Hot water crust pastry
- Pan dulce
- Puff pastry
- Shortcrust pastry
- Beignet
- Bossche bol
- Chouquette
- Croquembouche
- Éclair
- Gougère
- Karpatka
- Lady's navel
- Moorkop
- Nun's puffs
- Paris–Brest
- Pommes dauphine
- Profiterole
- Religieuse
- St. Honoré cake
- Alexandertorte
- Allerheiligenstriezel
- Apple strudel
- Azerbaijani pakhlava
- Bakewell pudding
- Banket
- Baklava
- Bánh pía
- Banitsa
- Bear claw
- Belokranjska povitica
- Bethmännchen
- Bierock
- Bizcocho
- Boyoz
- Briouat
- Bruttiboni
- Bulemas
- Bundevara
- Chorley cake
- Coca
- Coulibiac
- Coussin de Lyon
- Cream horn
- Cremeschnitte
- Croline
- Cronut
- Cruller
- Cuban pastry
- Curry beef turnover
- Curry puff
- Dabby-Doughs
- Dutch letter
- Eccles cake
- Empanada
- Ensaïmada
- Fa gao
- Fazuelos
- Fig roll
- Fish-shaped pastry
- Flaó
- Flia
- Flies' graveyard
- Franzbrötchen
- Gâteau Basque
- Gibanica
- Gözleme
- Gundain
- Gustavus Adolphus pastry
- Haddekuche
- Haitian patty
- Hellimli
- Heong Peng
- Huff paste
- Hwangnam-ppang
- Jachnun
- Khachapuri
- Knafeh
- Kitchener bun
- Klobásník
- Knieküchle
- Kolach
- Kroštule
- Kürtőskalács
- Lattice
- Leipziger Lerche
- London Cheesecake
- Lukhmi
- Ma'amoul
- Makroudh
- Malsouka
- Mandelkubb
- Mantecada
- Marillenknödel
- Mekitsa
- Miguelitos
- Milhojas
- Milk-cream strudel
- Mille-feuille
- Moorkop
- Mouna
- Napoleonka
- Nokul
- Öçpoçmaq
- Pain à la grecque
- Pan dulce
- Pastel
- Pastizz
- Pastry heart
- Pasty
- Pâté chaud
- Peremech
- Pirog
- Pirozhki
- Plăcintă
- Pop-Tarts
- Prekmurska gibanica
- Profiterole
- Punsch-roll
- Punschkrapfen
- Quesito
- Remonce
- Roti tissue
- Roze koek
- Runeberg torte
- Runza
- Sad cake
- Schaumrolle
- Schnecken
- Schneeball
- Schuxen
- Şöbiyet
- Sou
- Spritzkuchen
- Streusel
- Strudel
- Stutenkerl
- Sweetheart cake
- Tahini roll
- Toast'em Pop Ups
- Toaster pastry
- Toaster Strudel
- Tompouce
- Torpedo dessert
- Tortell
- Tortita negra
- Tu
- Turnover
- Uštipci
- Vatrushka
- Veka
- Vetkoek
- Yurla
- Zeeuwse bolus
- Žemlovka
Chinese |
|
---|---|
Filipino | |
French |
|
Greek | |
Indonesian | |
Iranian | |
Italian |
|
Romanian | |
Scandinavian |
|
Swiss |
|
Taiwanese |
|
Turkish |
topics
- Confectionery
- Crust
- Custard
- Doughnut
- Konditorei
- Kuo Yuan Ye Museum of Cake and Pastry
- List of cakes
- List of choux pastry dishes
- List of desserts
- List of fried dough foods
- List of pies, tarts and flans
- List of poppy seed pastries and dishes
- Pastry bag
- Pastry blender
- Pastry brush
- Pastry chef
- Pastry fork
- Pâtisserie
- World Pastry Cup
- Food portal
- Category
- Commons
- Cookbook
- WikiProject