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Thursday, 2 June, 2011
Spilling the secret of Murten's sweet yeast cake
Amy Eber visits Murten (or Morat in French) in the canton of Fribourg to try a legendary sweet yeast dough cake topped with a caramelized sugar and cream topping. The famous local specialty is called Nidelkuchen. Locals just celebrated its 80th anniversary of production and after a year of searching, Eber finally learns the method for creating the creamy, slightly sweet topping:
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Aebersold Bakery window commemorating the 80th anniversary of Nidelkuchen (Photo by Lou Eber)
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Your description of this pie was so intriguing that I have been waiting for the right time to go. This rainy Saturday was the day. It was EXCELLENT!
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