is a cake
made of yeast dough and dried grapes, in a round
shape. The shape
of the tulband goes back
to the ring
times. The ring shape of the Roman 'Corona' symbolized
the divine sun and eternity. Some people
call tulband “God-Bread”. Baking
a tulband was
an old pre-Germanic ritual connected with peace, security, prosperity
and fertility. The
tulband is associated
with Christmas and
Easter. For centuries
it was one
of the most popular cakes baked
in the countryside, a popularity
into the present century.
Pastry – serves: 10 – preparation time: 20 minutes – cooking time: 50 minutes
Preheat the (hot air) oven to 347 degrees F (175 degrees C).
Soak the raisins in water.
Grease the baking tin and dust with flour.
Separate the egg whites from the yolks.
Mix the egg yolks with half of the sugar to a light yellow, foamy mass.
Mix the egg whites with the remaining sugar at least five minutes until it’s stiff.
Add the flour lightly with a large spoon to the yolk mixture.
Dry the soaked raisins and add also to the yolk mixture.
Put the dough up to ¾ in the baking tin.
Bake 50 minutes in the oven.
Optional: sprinkle the tulband with powdered sugar.