Potato Marketing GmbH
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press release
Oktoberfest Treat: The Story of the Gingerbread Heart
For Oktoberfest fans and sweeteners: Recipe for juicy gingerbread hearts with potatoes
Press material for download can be found at the end of the post.
Berlin, June 28, 2022. Either with a sweet message, a cheeky saying or simply your own name – gingerbread hearts are a popular sweet and a nice gift from parties. They became known through the Oktoberfest, which traditionally takes place every autumn in Munich. Those who are not at Oktoberfest this year can bake the filling treat themselves. Gingerbread hearts are especially juicy with potatoes. Potato-Marketing GmbH reveals how they can be prepared.
The Gingerbread Heart: from the Oktoberfest to the world
Although it is difficult for most people to imagine street festivals, Christmas markets or Oktoberfest without gingerbread hearts, the sweet hearts have only a relatively short tradition. They were probably first developed in the late 1950s by Munich baker Gustav Teschernich, who previously sold chocolate hearts. But since these melted very quickly in the sun, he came up with the idea of making gingerbread in the same shape – the gingerbread heart was born. Decorated with sugar writing, it quickly became a bestseller at the Oktoberfest in Munich and quickly became known outside Bavaria’s borders.
The gingerbread itself, on the other hand, dates back to around 350 BC. Even the ancient Egyptians are said to have known about honey-sweetened cakes, as we know them from tombs. The Romans tasted a cake, panis mellitus, smeared on honey and then baked. Gingerbread as we know it originated in Dinant, Belgium, in the 12th century. By the 16th century, they were already so popular that large production centers appeared in cities such as Augsburg, Cologne, Nuremberg and Ulm. Here, the good trading hubs made it possible for gingerbread bakers to always be adequately supplied with spices from distant lands. Typical ingredients for gingerbread today are honey, cardamom, ginger, cloves, anise, coriander, nutmeg, fennel, nutmeg, allspice and cinnamon.
To bite into: Gingerbread hearts with potatoes are especially juicy
Baking gingerbread hearts at home is not that difficult. With a tip, the result is even especially delicious. Dieter Tepel, CEO of Kartoffel-Marketing GmbH, explains: “If you add floury potatoes to the gingerbread dough, you can look forward to an extra juicy result. In addition, the potato gingerbread hearts are already nice and soft immediately after frying, so you can eat them with once.”
To prepare four gingerbread hearts, wash 250 grams of floury potatoes and fry them in the skin on a rack in the oven at 200 degrees for approx. 30 minutes until done. Take the baked potatoes out of the oven and let them cool. Then separate the entrails from the shell and collect in a bowl, mash with a fork and set aside. Then put 125 grams of softened butter in a saucepan with 200 grams of liquid dark honey and 100 grams of brown sugar. Heat the mixture, melt the sugar while stirring and let everything cool.
In a bowl, mix 350 grams of flour, a teaspoon of baking powder, a tablespoon of cocoa powder and a tablespoon of gingerbread spices. Now separate two eggs, set the egg white aside, it will be used later. Add 250 grams of mashed potatoes, a whole egg, the two egg yolks and the well-cooled honey-butter-sugar mixture to the dry ingredients and mix everything with the hand mixer, kneading with your hands towards the end if necessary. Form the dough for the gingerbread hearts into a ball, wrap in cling film and put in the fridge for an hour.
Now make a template for the gingerbread heart: Draw a heart about 15 cm high on a piece of cardboard and cut it out. Then preheat the oven to 180 ° C and line a baking tray with parchment paper.
Take the dough for the gingerbread hearts out of the fridge and roll out on a clean, dry and lightly floured work surface to a thickness of one centimeter using a rolling pin. Using a knife and the heart template, cut several pieces out of the dough. If you want, you can poke two holes in the heart with the handle of a spoon so that you can later attach a ribbon. Now place the dough pieces on the prepared baking tray and bake the hearts for about 10 to 14 minutes, then take them out of the oven and let them cool completely on a rack.
While the gingerbread hearts are cooling, you can prepare the sugar letter: To do this, use a hand mixer to beat the egg whites of the two eggs until stiff and squeeze out a lemon. Now mix 250 grams of powdered sugar with a tablespoon of lemon juice and stir in the egg whites. The glaze should be very runny.
If you want, you can divide the sugar mass and color it with food coloring. Fill the icing in the spray bag and decorate the gingerbread hearts. Then let everything dry well and decorate the gingerbread hearts with a ribbon and give them to the person you love.
The recipe is also available online:
https://die-kartoffel.de/zum-oktoberfest-lebkuchenherz- selbstmachen /
More information, good recipes and tips about potatoes at: www.die-kartoffel.de
The potato up Instagram: diekartoffel.de
The potato up Facebook: The potato
Number of characters (incl. Spaces, without heading): 5,404
keywords: Potatoes, great tuber, Oktoberfest, gingerbread hearts, recipe page, autumn
More press releases about the big tuber can be found here: www.kartoffelmarketing.de/presse.
Über die KMG Die Kartoffel-Marketing GmbH (KMG) wurde 2014 gegründet. Sie versteht sich als „Bündnis der Kartoffelprofis“ und repräsentiert die deutschen Speisekartoffelproduzenten und die Kartoffelhändler. Ihr Ziel ist es, die Verbraucher in Deutschland über die Vielseitigkeit und den hohen Wert der Kartoffel zu informieren. Zur KMG gehören der Deutsche Kartoffelhandelsverband e. V., die Bundesvereinigung Erzeugergemeinschaften Kartoffeln und der Verein Landvolk Niedersachsen – Landesbauernverband e. V. Projekte der KMG werden von der Landwirtschaftlichen Rentenbank unterstützt. ____________________________________________________________
Weiteres Material zum Download Dokument: 20220628_PM_KMG_Lebk~reibgeschuetzt.docx Dokument: Rezept_Kartoffel-Mar~reibgeschuetzt.docx
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