Typhwalderkirsch

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Typhwalderkirsch
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Consumables
Appearance Layers of chocolate cake with cherry filling and cream between each slice
Difficulty 4/10 (0-Easiest)
Creator Calemberg Chefs
Class Middle class and above
Ingredients
  • 40g cocoa powder
  • 3 eggs
  • 175g flour
  • 175g sugar
  • 175g butter
  • 4tbsp boiling water
  • 150g cherries
  • 150g cream

Typhwalderkirsch is a rich chocolate cake perfect for all those with a sweet tooth. Containing a gratifying mixture of cherry, chocolate and cream flavors, the dessert is immensely popular in the three Calem regions. Typhwalderkirsch is the result of years of refinement at the hands of Calemberger chefs, who devised the recipe from years-old chocolate cake mixtures. Like most foods, every baker has their own version of the cake, but there is a standard recipe that is commonly found in cookbooks. Despite its popularity, Typhwalderkirsch is considered a rare treat for anyone of average income, but readily available for those with the money to serve the dish as often as they like.

History

Over the generations, many different baked goods have appeared with chocolate, cherry filling, and fresh cream, but it is unknown when the official recipe for Typhwalderkirsch was devised. Due to the boon in popularity that occurred in the region, the estimated year of discovery is around 200 AC in the region of Upper Calemberg. The cake was officially named Typhwalderkirsch after a leading noble family in the region shortly after the cake became recognized on a larger scale. Due to its complicated recipe and wide plethora of ingredients, the quality of the cake can vary dramatically with the price. Because of this, while the commonfolk may be able to attain it seldomly, it is much more common to see those with higher income presenting the cake.

Preparation

The preparation for the dessert is easy enough, but time consuming. Firstly, the eggs, sugar, flour, and butter are whisked together till combined into a smooth batter. In a separate bowl, the cocoa powder is added to the boiled water and mixed to create a thick chocolate paste. Additional flour may be added should the consistency be too similar to a liquid. These two mixtures are then added together, before pouring the finished batter in a cake dish. It should be baked for 20 minutes, or until the cake is spongy to the touch. While the batter is left to cook, the baker is expected to mash up the cherries into a pulp. The baker can choose to make their own cream, or buy it premade from a dairy farm. Once the cake has sufficiently risen, it should be cut in half and allowed a few minutes to cool, before a generous layer of the cherry pulp is applied to one half, and the cream to the other. Following such, the two halves should be delicately placed together, and any decorations added at the discretion of the chef.

Characteristics

  • Primarily dependant on the chef in question, the cake can either come out looking extravagantly beautiful or fairly basic. Regardless of decoration however, the cake will always have two rich brown sponges making up the main bulk of the cake, with the crimson of the cherry filling transitioning into the pale fluffiness of the cream in the center. It can have several tiers if the baker so wishes.
  • The fusion of the three main ingredients of the cake produces an undeniably pleasant scent. The smell of fresh berries, fresh cream, and fresh cocoa will linger in the air around the cake, and is considered one of the most attractive components of it.
  • The richness of the cake is evident from the first bite. The tantalizing flavor is known to dither on the tastebuds for some time after consuming the dessert: a remarkable characteristic that leaves the person savouring it to keep coming back for more. This attribute is only heightened for those with a sweet tooth.

Trivia

  • The tallest known Typhwalderkirsch consisted of 24 layers, and stood at a dramatic height of 5’6”.
  • Typhwalderkirsch is accused by Alt-Regalians as part of the “degradation” of their region’s culture, and some continue to name the dessert an “Ithanian-inspired fat-man-maker”.

Accreditation
Writers Erzly
Artists None
Processors HydraLana, AtticCat, Eccetra
Last Editor HydraLana on 11/12/2017.

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