Prügeltorte: A curious Alpine cake

The original Tyrolean Prügeltorte ("Beater cake") has been baked by farmers for generations as a festive pastry for family celebrations such as weddings or christenings and placed on the table with a bouquet of flowers. The recipe dates back to the 15th century. A family in the Tyrolean Alps keeps the culinary tradition alive. Excerpt from the series "The Alps from above". Click here for the playlist with all episodes: https://bit.ly/AlpsFromAbove An "egg weight dough" is prepared from eggs, butter, sugar and flour. So called because each ingredient weighs the same as the eggs. Then the "Prügel", a conical wooden roller wrapped in parchment, is placed on a skewer with a crank. While constantly turning, the rather firm dough is spread onto the roller layer by layer. The last two layers are dripped on. Each layer is applied over an open fire and baked until golden brown. During the two-hour baking time, it is important to turn the dough sensitively and drizzle it evenly, because this is the only way the Prügeltorte will end up with its brown surface and characteristic peaks. For more recipes from Austria, click here: http://bit.ly/austrian-recipes Subscribe to wocomoCOOK: https://goo.gl/dVj1aZ © 2012, Licensed by vidicom