Eiser cake question

I don't know which cookbook you're referring to, but have you considered writing the author(s) for a source for the iron? If it's possible to contact them, they'd probably be the best resource.

You could also try e-mailing

--they're a mailorder kitchen/baking ware company based in Ontario. I think they have astore, too, but I'm not sure. They have an excellent selection, so I'minclined to think they may be able to find what you're looking for.Should all else fail, if you look up a recipe for cigar/cigarette cookies,you'll find instructions for making the cookies using a dowel. Might justwork for you.

rona

Have you considered using a pizzelle iron?

On Mon, 31 Jan 2005 04:24:56 GMT, snipped-for-privacy@yahoo.canada wrote: Rona and Vox thank-you for your responses.

Rona,

The cookbook is an old, old Dr. Oetker book. At one time Dr. Oetker actually sold the irons, but they no longer do so. In fact they don't seem to have ever heard of the cookies or the iron. I'll try GoldAsk and see if they can point me in the right direction.

The cigar/cigarette cookie suggestion is also a good one. I had no idea what those cookies were called in English. I know that sounds silly, but most of the imported ones I see in the stores come from Germany or Belgium or Holland and they don't seem to carry an English label that says "cigarette cookies." They just slap a picture of the product on the box. Actually I find this problem a lot. I've got lots of German and European recipes, but if I have to put an English name on them to describe them to somebody I'm usually at a loss for words.

Vox,

I had never looked at a pizzelle iron. As I said since I have absolutely no clue what an Eiser cake iron is supposed to look like, so I didn't know what I should be looking for in a substitute. Also, I'm pretty clueless about Italian backing in general, although I've recently added a fabulous apricot biscotti recipe into my list of no-fail creations.

After looking at a few examples, however, I'm not sure a pizzelle iron is quite what I want, as the pattern seems to require a pretty thick cookie -- at least compared to the depth of the cigarette/Eiser cake layer. I think I'd do equally well with the flat plates of my sandwich maker. Still it's something to keep in the back of my mind in case I can't find a better solution.

--Vic

A pizzelle produces a cookie approx 1/8 of an inch.

Sometimes they are spread with Nutrella and rolled in to stick shape. Is this what you are looking for?

Pan Ohco

The Earth is degenerating these days. Bribery and corruption abound. Children no longer mind their parents, every man wants to write a Book, and it is evident that the end of the world is fast approaching. --Assyrian stone tablet, c. 2800 B.C.

Could you be talking about piroulines? (might be spelled piroullines.) ~Peggy

Of course Dr. Oetker still has the recipes and ebay Germany sells an iron.

is a special waffle iron to make the "rolls". Ulrike from Germany

Ulrike,

I should have known better. I tried contacting the U.S.-based Oetker offices and they were absolutely clueless. I should have gone directly to the home office.

I really love the old cookbook, and I've been trying to find a replacement for it. (The book is my mom's and I'd love a copy for myself.) The new English books Dr. Oetker is producing don't seem to come close -- the recipes aren't the same, and the style is entirely different. Rather than one book with everything in it, now there is a whole series of books, each with a slightly different focus, and none with any of my old favourites.

Looking at the iron, I'm surprised to see the pattern. The cookies pictured in the book are plain, with no grill or grid marks. It looks much more like the pizzelle iron than I would have thought.

Thanks for the link. Now at least I know what I should be looking for and that should help a lot.

--Vic

Peggy,

That's very much like what I'm talking about with a slight difference.

Judging by the commercial varieties I've tried piroulines are a little drier, a little less sweet and a little finer in texture than the German-style Eiser cakes/Eiserhörnchen, but that impression might be an incorrect one. I've never had home-made Eiser cakes, so that's why I've wanted to try them.

I just want to thank everybody here for being so prompt and helpful with your responses. I was afraid I was truly on a wild goose chase.

--Vic(toria)

schrieb im Newsbeitrag news: snipped-for-privacy@news.primus.ca...

Vic, it's the same with the books in Germany. I have one from my grandma printed in 1930, completly different from the new ones. But there was a reprint from the books of 1960, I bought them, no bags with ready mixes to open, all recipes "hand-made". With this link you reach the "historical" collection site and perhaps you find what you are looking for....

Ulrike,

That reprint sounds like exactly what I was looking for, as my mother's book is from the '60s. While I've copied out all the recipes from my mom's book that I use, I'd love to have my own copy on hand when I'm looking for something new to try.

You're right about the newer books. I hate the idea of buying Oetker custard, Oetker filling, etc. That's not what I consider baking. About the only Oetker branded products that I buy in order to make the old recipes are the bitter almond flavour (I find pure almond extract isn't quite strong enough) and the vanilla sugar (when I've run out of the vanilla sugar that I've made myself).

I've bookmarked the site you posted. Now I just have to brush up on my really bad and really rusty German. I've got a couple of my grandmother's old cookbooks too and they defeat me practically every time I try to use them. Besides the basic language barrier, they are printed in that old, fancy-style German font. I know I should be able to read that printing, but when I'm already struggling with the vocabulary, having to guess at the letters doesn't make things easier.

I see the site has my favourite Spekulatius cookie recipe, but it doesn't have the Eiser cake one. I'll have to see which other of my favourites is considered worthy of being put online.

Thanks a lot for the great link.

--Vic

----- Original Message ----- From: Newsgroups: rec.food.baking Sent: Tuesday, February 01, 2005 7:36 PM Subject: Re: Eiser cake question [snip]

this link and you get 3 recipes:Eiserkuchen mit Zimt (Eisercake with cinnamon) Friesische Eiserkuchen (friesian eisercakes

Eiserkuchen (Eisercake)

You are welcome

If you need some help with translation ask Ulrike dot Westphal at freenet dot de

Ulrike

Ulrike,

Thank you for that link. I guess Ijust didn't search it properly. I'll be sure to call on you for help if I get stuck translating things.

Once again, thanks for all your help. Vic

Just curious if your search was successful? If not ? check out

; there are a lot of Eiser Cake Recipes, tips, tricks and ideas (which are very useful)!

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