Wisteria Cake

Wisteria Cake

　　   Wisteria Cake is one of Beijing’s famous traditional seasonal pastries. It features a flaky, multi-layered crust that is sweet, pleasant, soft, and tender, with a rich fragrance of fresh wisteria blossoms.

　　　　      In the past, during springtime, Beijingers loved to make seasonal foods using flowers in the dough, and Wisteria Cake was one of them. Wisteria blooms in April, giving off a sweet and elegant fragrance—subtle yet long-lasting, evoking deep sentiment. In mid-spring, when wisteria vines are in full bloom, their cascading purple clusters blanket trellises and fill courtyards with fragrance, making it the perfect time to enjoy Wisteria Cake. There are both shop-made and homemade versions of the cake. The best shop-made ones come from Beijing’s traditional old-style pastry shops. Their “flipped fur” Wisteria Cake and rose cakes have layers upon layers of flaky crust, with snow-white, gossamer-thin skins. With just a slight movement, the white layers flutter up like goose feathers—hence the name “flipped fur.” Among all pastries made by old-style shops, these are considered top-tier. The late Qing dynasty’s *Yanjing Suishi Ji* (Annual Customs and Festivals in Beijing) recorded: “In March, when elm seeds first appear, they are gathered and steamed with sugar and flour to make elm seed cakes. Those made with wisteria flowers are called Wisteria Cakes. Both are seasonal delicacies.”

　　　　   Ingredients

　　　　   [Fine wheat flour][White sugar][White shortening][Wisteria flowers][Peach kernels, etc.]

　　　　   Preparation Method

　　　　   Mix the white sugar into the flour along with water and stir into a pliable, moist dough. Blend the flour with white shortening and knead until the pastry dough is evenly mixed and has the right consistency—not too soft or hard. In a pot, dissolve the sugar in water, then add maltose and simmer until the mixture can be pulled into threads. Then add the sifted flour and white shortening to the syrup, stirring until the filling is smooth and lump-free (fresh wisteria flowers are added at the time of use). Divide the dough into portions, flatten them into rounds, wrap in the pastry dough and filling, place on a baking tray, and bake in an oven preheated to about 160°C for around ten minutes before serving.