{"id":8744,"date":"2026-10-27T13:27:32","date_gmt":"2026-10-27T04:27:32","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8744"},"modified":"2026-10-31T18:52:31","modified_gmt":"2026-10-31T09:52:31","slug":"welfenspeise","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/welfenspeise\/","title":{"rendered":"Welfenspeise"},"content":{"rendered":"\n

Welfenspeise is a two-tone dessert known in Hanover, Germany. A white, vanilla-flavored milk cream is chilled and topped with a yellow wine foam. In a clear glass, the boundary between the white and the yellow is visible.<\/p>\n

A white milk layer and a yellow foam<\/h2>\n

In the method presented by the City of Hanover, milk is cooked with sugar, vanilla and starch, and beaten egg whites are folded into the hot cream. The starch thickens the milk, and the egg-white foam adds lightness. The mixture is divided among glasses and left to cool.<\/p>\n

\"An
An example of milk poured into a glass. Photo: H. Zell \/ Source<\/a> \/ CC BY-SA 3.0<\/a>. Image used as provided by the source; content not altered after retrieval.<\/figcaption><\/figure>\n
\"An
An example of the yolk and white of a raw egg. Photo: jefras (Jo\u0103o Est\u0119v\u0103o A. de Freitas) \/ Source<\/a> \/ Public domain dedication by the author<\/a>. Image used as provided by the source; content not altered after retrieval.<\/figcaption><\/figure>\n
\"An
An example of beaten egg whites and egg yolks. Photo: Nillerdk \/ Source<\/a> \/ CC BY 3.0<\/a>. Image used as provided by the source; content not altered after retrieval.<\/figcaption><\/figure>\n

For the top layer, white wine, egg yolks, lemon juice or zest and a little starch are whisked over a water bath until foamy. This airy wine foam, thickened with egg yolk, is placed on the white layer and chilled. Using the egg whites and yolks separately creates a contrast not only in color but also between the mellowness of the milk and the aromas of wine and lemon. The city\u2019s method also suggests finishing with chocolate pieces, almonds or pistachios.<\/p>\n

A method recorded in cookbooks<\/h2>\n

Food-culture material from Lower Saxony presents a method from the \u201cBremen Cookbook,\u201d published in 1949. For the white layer, starch is added to milk and vanilla, beaten egg whites are folded in, and the mixture is placed in a glass dish. For the yellow layer, gelatin is added to eggs, white wine, sugar and lemon, and the mixture is whisked over a water bath until thickened and layered on top. The dessert is two-toned like the version the city presents today, but the ingredient that sets the yellow layer differs.<\/p>\n

The same material also includes an example recorded as \u201cWelf pudding\u201d in a handwritten recipe book from the 1960s. In this method, a generous amount of egg white is mixed into the milk layer, and a cream of white wine, sugar and egg yolks whisked together is added on top. The combination of milk, eggs and wine was also written down in household recipe books.<\/p>\n

The origin of the white and yellow<\/h2>\n

The name Welf refers to the House of Welf, which once ruled Hanover. The City of Hanover links the white and yellow of this dessert to the flag of the kingdom and the colors of the house. Hanover\u2019s rulers were also monarchs of Britain from 1714 to 1837, and the Kingdom of Hanover was annexed by Prussia in 1866.<\/p>\n

The city\u2019s account also includes a story that a cook devised the dessert for a banquet celebrating the 200th anniversary of the House of Welf\u2019s accession. This explanation conveys the origin of the two-tone dessert\u2019s name, but no contemporary menus or records showing who created it and when have been made clear. The white-and-yellow dessert is spoken of as a dish that recalls the history of Hanover\u2019s ruling house.<\/p>\n

Glossary<\/h2>\n

Water bath<\/strong>: A method of gently heating ingredients by setting their container in or over hot water.<\/p>

House of Welf<\/strong>: A European noble dynasty connected with the history of Hanover.<\/p>\n","protected":false},"excerpt":{"rendered":"

Welfenspeise is a two-tone dessert known in Hanover, Germany. A white, vanilla-flavored milk cream is chilled and topped with a yellow wine foam. In a clear glass, the boundary between the white and the yellow is visible.<\/p>\n","protected":false},"featured_media":8071,"menu_order":515,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Welfenspeise","subtitle":"Ingredients and Preparation of Welfenspeise","topics":"Chilled white milk cream \/ Topped with a yellow wine foam \/ Hanover\u2019s two-tone dessert","country":"Germany, around Hanover","show_toc":true,"ingredients":["cream"],"texture":[],"occasion":[],"method":["chilled"],"season":[]},"footnotes":""},"sweetlore_category":[164],"class_list":["post-8744","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t