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<\/a><\/figure>\n\n\n\nFirst, a little about the history of Cottbus Baumkuchen. In 1819, the first Baumkuchen was baked in Maria Groch’s bakery. At that time, one layer of dough after the other was spread over an open flame on a rotating roller. The pastry was shaped with a wooden comb and finally covered with a glaze of sugar and lemon.<\/p>\n\n\n\n The first Cottbus Baumkuchen was created. In the course of the years, a number of fan factories were founded that produced Baumkuchen in Cottbus. By 1900, about 20 companies were located in the Cottbus area. While we listened to the story of the Cottbus Baumkuchen Manufaktur, an insanely good-smelling Baumkuchen was created before our eyes. A good 5 kilograms of Baumkuchen mass was baked before our eyes on a 1.2 metre long pole.<\/p>\n\n\n\n Layer by layer, the mixture was applied and then baked at about 220 degrees for 2-3 minutes. About 13-15 layers had to be applied before the Baumkuchen was ready. After a little more than 30 minutes, the Baumkuchen blank was baked. Now it has to cool down for one night before it can be coated. Then the Baumkuchen is portioned and shipped.<\/p>\n\n\n\n Watching makes you hungry. It was good that we were given small samples to try. I liked the Baumkuchen with the white fondant coating best. I took a Baumkuchen with a plain coating from the neighbouring bakery. Unfortunately, it didn’t survive the next few days – it was just too good!<\/p>\n\n\n\n If you would like more detailed information, it is best to visit the website of the Cottbuser Baumkuchen Manufaktur<\/a>.<\/p>\n\n\n\n In Peitz you will find the Gasthaus Schillebold<\/a>. A beautifully laid table awaited us, which already made us look forward to the meal. For the main course, we were served pickled fish (carp) with beetroot mousse on a bed of salad. Those who didn’t like fish got tofu in deep-fried potato noodles instead. Dessert was the final crowning glory. We had pancakes with apple sauce and vanilla ice cream. Even though I thought I would never have to eat anything again because I was so full, the dessert proved me wrong. The ice cream was delicious and the pineapple pure or with applesauce or ice cream topping was just great. It’s amazing that suddenly there was still room in my stomach.<\/p>\n\n\n\n I liked it at the Schillebold restaurant.<\/p>\n\n\n\n Do you know clamp cake? It didn’t say anything to me, so I did some research first. At Peitzer Eisenh\u00fctten- und Fischereimuseum<\/a> we could watch the baking of the Klemmkuchen and of course try it afterwards. We were told that this was a possible recipe and that there were other variations as well.<\/p>\n\n\n\n For baking, you heat an iron in an open fire. It takes a good sense to figure out when the iron is at the right temperature. After all, every fire burns differently and the temperature is never even. The iron is very special. It has been individually made and patterned. Therefore, each clamp iron looks different and gives the clamp cake the individual design. I tried a piece of clamp cake, of course. It was savory, tasted like bacon and a little smoky. I really liked that the cake was not sweet – I liked it!<\/p>\n\n\n\n Our dinner took us to the Kulinarium<\/a>. In addition to the restaurant, you can also take part in cooking classes or do some sports on a bowling alley. Unfortunately, it was already so late that it was no longer possible to explore the grounds.<\/p>\n\n\n\n A lovely table awaited us in a separate room, so that we could have a good chat. As a starter, we were served a “Winter black salsify soup with roasted pumpkin seed oil”, which was very creamy and rich. For me, it could have had a bit more “oomph”, but it still tasted good.<\/p>\n\n\n\n The main course consisted of a roasted corn poulard on mushroom ragout, colourful rice and some truffle jus. The chicken was tender and the skin really tasty. I enjoyed it.<\/p>\n\n\n\n From a culinary point of view, our second day in the Spreewald followed on almost seamlessly from the previous day. In Luckau, we visited the Klinkm\u00fcller pastry shop. We were greeted personally by the boss and master confectioner Ren\u00e9 Klinkm\u00fcller, who tempted us with his delicious creations.<\/p>\n\n\n\n The confectionery has been in Luckau since 1983. In the beginning, the focus was still on bakery, but today the confectionery dominates the business. With his often unusual creations, Ren\u00e9 Klinkm\u00fcller has ensured that his products are known far beyond the region. He likes to pass on his knowledge in seminars.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n
Baumkuchen was known far beyond the borders of Germany. The Baumkuchen made by Max Lauterbach, the founder of the conditorei Lauterbauch, were also among the coveted pastries.
During the GDR era, the production of Baumkuchen in Cottbus almost ceased. It was not until after the fall of the Wall that production began again. The Cottbus Baumkuchen Manufaktur was founded, which is also a registered trademark. Today, about 6.5 tonnes of Baumkuchen are produced annually and sold mainly online.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n
It smelled better from layer to layer and the Baumkuchen grew before our eyes. So that it would later have the typical grooved shape, grooves were regularly drawn into the mass with a huge comb.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\nEating in the Spreewald: Gasthaus Schillebold<\/h2>\n\n\n\n
I’ll say it right away: if you eat here, you certainly won’t go home hungry. As a starter, we got a Hokkaido soup with tofu. The soup was creamy and I liked it very much.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n
In my opinion, you should definitely eat carp when you are in Peitz. There are many carp ponds here and the fish is freshly caught. The fish was really tasty and I thought the beetroot mousse was sensationally good. The portion was unfortunately far too big for my eating habits, but I know I’m not a yardstick as I always eat quite little.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\nClamp cake from Peitz<\/h2>\n\n\n\n
Klemmkuchen is also often called Rollkuchen or Eiserkuchen. It is traditionally baked over an open fire and was originally eaten at Carnival.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n
The dough was already prepared and the recipe was also available:<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n
After the iron has reached the right temperature, the viscous dough is placed on the clamp iron. After closing the iron is again held in the open fire and now you have to trust your feeling again until the finished clamp cake can be removed from the fire.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\nKulinarium Cottbus Branitz<\/h2>\n\n\n\n
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For dessert, we were served yoghurt mousse with pineapple ragout.<\/p>\n\n\n\nConfectionery Klinkm\u00fcller in Luckau<\/h2>\n\n\n\n
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