Yeast Cake
Ingredients
Directions
Make the dough
Combine yeast and flour to form a thick batter.
Stir in salt and set aside to rise.
Once risen, mix in Indian meal until the dough can be rolled out.
Shape and dry
Roll out the dough very thin and cut into cakes.
Dry the cakes in the shade or by the stove.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Yeast
- Ferments the batter so it rises and gains a light, airy texture.
- Rye or wheat flour
- Forms the thick batter and provides the structure of the dough.
- Indian meal
- Stiffens the risen dough so it can be rolled out and cut.
The step that matters
Rolling the dough very thin. Thin cakes dry evenly and fully; thick pieces stay moist inside and can spoil or stay doughy before drying.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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