German Quark Balls Recipe

German Quark Balls Recipe

German Quark Balls Recipe – Quarkbällchen

The German Quark Balls Recipe looks like doughnuts, but the dough is made with baking powder instead of yeast. The taste is different because of the quark used. The texture is crunchy on the outside and soft on the inside. Originally made with quark, they also can be prepared with drained Greek yogurt or a mixture of mascarpone and sour cream.

Ingredients for the German Quark Balls Recipe:

  • 2 eggs, XL
  • 75 g (2.65 oz) of sugar
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • 250 g (8.81 oz) of Quark OR drained Greek yoghurt OR 125 g (4.4 oz) of mascarpone mixed with 125 g (4.4 oz) of sour cream
  • 200 g (7.05 oz) of flour, all-purpose
  • 50 g (1.76 oz) of corn starch OR potato starch Or Gustin
  • 2 teaspoons of baking powder

For finishing:

  • 500 ml – 1000 ml (1.05 pt – 1.05 qt) of sunflower oil OR vegetable oil (depending on the size of the saucepan)
  • 3 tablespoons of sugar mixed with 1 teaspoon of cinnamon to roll the balls OR 3 tablespoons of powdered sugar to sift over the balls

Preparation of the dough:

Mix the eggs, sugar, and vanilla sugar/extract in a mixing bowl and beat with a handheld mixer until creamy. Add the quark or mascarpone/sour cream mix and beat until ingredients are combined. In a separate bowl, mix the flour, starch, and baking powder and slowly add them to the egg mixture while continually stirring. Cover the bowl with a cellophane wrap and let the dough rest for 30 minutes in the refrigerator.

In the meantime, prepare the working space next to the stove. Pour the oil into a saucepan and add a thermometer. Cover a cooling rack with a paper kitchen towel and have a fork and skimmer spoon next to it. Mix the sugar with the cinnamon.

Making batter for German Quark Balls Recipe                    Preparation of work place for German Quark Ball Recipe

Frying of the Quarkbällchen:

Heat up the oil to 170°C – 335°F. Use two tablespoons to shape the dough into balls. Let them slide into the hot oil and deep-fry for 3-5 minutes. Turn them around with a fork. The balls should have the size of a golf ball and float in the oil, not touching each other.

Take the balls out using the skimmer spoon. Place them on the cooling rack covered with the paper kitchen towel to drain the excess oil.

Frying Quarkbällchen   Drying of the fried balls   Sifting powdered sugar over the balls

Roll them in the cinnamon-sugar mix as long as they are warm, or let them cool down to sift powdered sugar on top. To make the German doughnuts click the link here and for the Rosettes, click here.

German Quark Balls Recipe

 

German Kleckselkuchen – Blob Cake Authentic German Recipe

German Kleckselkuchen – Blob Cake

German Kleckselkuchen

The German Kleckselkuchen is a yeast cake with four different toppings. A poppy seed mixture, cheese mixture, and fruit or jam covered with crumbs. The toppings create a patchwork pattern shaped any way you like it.

Ingredients for German Kleckselkuchen:

dough:

  • 500 g (1.1 lbs) of all-purpose flour
  • 1 pouch of dry yeast, rapid rise
  • pinch of salt
  • 275 ml (8.45 oz) of milk, lukewarm
  • 3 ½ tablespoons of sugar
  • 75 g (2.64 oz) of butter, melted
  • 1 egg, XL
  • zest of one lemon

poppy seed mixture:

  • 250 ml (8.45 oz) of milk
  • 100 g (3.52 oz) of poppy seeds, grind
  • 2 tablespoons of semolina (can be substituted with more poppy seeds)
  • 3 ½ tablespoons of sugar
  • ¼ teaspoon of ground cinnamon
  • zest of ½ lemon

quark mixture:

  • 1 egg, XL
  • 250 g (8.81 oz) of quark OR plain yoghurt drained OR 125 g sour cream mixed with 125 g of mascarpone
  • 2 tablespoons of whipping cream
  • 1 tablespoon of lemon juice
  • zest of ½ lemon
  • pinch of salt
  • 3 ½ tablespoons of sugar

crumbs:

  • 200 g (7.05 oz) flour
  • 4 tablespoons of sugar
  • 2 pouches of vanilla sugar OR 2 teaspoons of vanilla extract
  • 125 g (4.4 oz) of butter, soft

250 g (8.81 oz) of plum, cherry or apricot jam mixed with 1 tablespoon of rum

Preparation of the dough for the German Kleckselkuchen:

Mix the dry ingredients and lemon zest in a mixing bowl of a stand mixer. Add the egg to it and cover it with the flour mixture. Warm up the milk, melt the butter, mix and add to the mixing bowl. Knead the ingredients on low for 5-6 minutes until the dough is smooth and not sticking to the bowl’s wall anymore.

Cover the dough with a kitchen towel and let it rise for 40 minutes or until doubled.

Preparation of the poppy seeds mixture and cheese mixture:

Prepare the toppings starting with the poppy seed mixture. Grind the poppy seeds in a coffee grinder. Add semolina, sugar, cinnamon, and lemon zest to the milk and bring it to a boil while continually stirring. Let it boil for 3 minutes and turn the heat off. Add the poppy seeds to the milk mixture, place aside and let it stand to cool down. Stir from time to time to avoid the mix to build up the skin.

For the cheese mixture, start separating the egg. Add the egg yolk with the quark, whipping cream, lemon juice, lemon zest, and sugar into a bowl and beat until smooth and creamy. In a separate bowl, add a pinch of salt to the egg white and beat until stiff. Spread it over the quark mixture. Fold the egg white into the quark mix.

grinding poppy seeds for the German Kleckselkuchen   cooking of poppy seeds   Preparation of the cheese mixture for the German Kleckselkuchen

Preparation of the crumbs:

Add the flour, vanilla flavor, sugar, and butter to a bowl and mix using your hands until the ingredients are combined. Rub the mixture between your hands to create the crumbs.

Finishing the German Kleckselkuchen:

Oil the baking sheet to keep the baking paper better in place. Cover the sheet also on the sides with baking paper. Spread the dough onto the baking sheet using a rolling pin and, if necessary, your hands.

Make blobs with the poppy seeds mixture in any way you like. Mix the rum with the jam and add blobs of jam to the dough.

preparation of baking sheed and dough   adding poppy seed mixture to the dough   adding jam to the dough

Spread the cheese mixture in between before adding the crumbs on top.

adding cheese mixture to the dough   Finishing toppings of the German Kleckselkuchen   adding crumbs to the cake

Baking of the Cake:

Preheat the oven to 180°C – 360°F, place the cake on the 4th rack and let it bake for 30-35 minutes.

To make the Rhubarb Cake with a Meringue topping, click here, the German Butter Cake click here, and for the Rehruecken Cake click here.

Serving German Kleckselkuchen

 

 

Simple German Yeast Dough Authentic German Recipe

Simple German Yeast Dough

Simple German Yeast Doug – Nauroder Gänse

This Simple German Yeast Dough is prepared without eggs and butter. I used the dough to make the Nauerder Gins in standard German Nauroder Gänse, meaning geese from the village of Naurod, my birthplace. You can cut the dough in any shape you like.

I do remember the geese in the back of our garden when I grew up. They were very aggressive but for a good reason. We children didn’t leave out a chance to provoke them, which was one of the many courage tests (Mutprobe) at the time for us.

Nauerder Gins, Nauroder Gänse, Geese from Naurod

Ingredients for the Simple German Yeast Dough:

  • 500 g (1.1 lbs) of flour, all-purpose
  • 1 pouch of dry yeast, rapid rise
  • 1 tablespoon of diastatic malt powder, optional (to find at King Arthur or Amazon)
  • 4 tablespoons of sugar
  • 4 tablespoons of sunflower oil
  • 350-400 ml (11.83-13.52 oz) of milk, lukewarm
  • ½ teaspoon of salt

For brushing:

  • 1 egg yolk
  • 2 tablespoons of milk

Preparation of the dough:

Add the dry ingredients to the flour in a mixing bowl of a stand mixer and stir. Warm up the milk and add to the bowl before adding the oil. Knead the ingredients for 6 minutes on low until the dough is combined and smooth. Place the dough in a bowl covered with a kitchen towel and let it rise for 40 minutes or until doubled.

kneading of the simple German yeast dough   resting of the dough   rising of the dough

Shaping of the Geese:

Knead the dough again using your hands. Roll the dough on a floured surface about 0.5 cm – 0.19 in thick and cut the geese using the cookie cutter. My goose cutter is 17.5 cm – 6.88 in, I found it on amazon.

Place the geese on a baking sheet covered with baking paper. Mix an egg yolk with the milk and brush the geese with it. Use a raisin for the eyes.

Rolling the dough   cutting of the geese with the simple German yeast dough   prepare the geese for baking

Baking of the Geese:

Knead the dough again using your hands. Roll the dough on a floured surface about 0.5 cm – 0.19 in thick and cut the geese using the cookie cutter. My goose cutter is 17.5 cm – 6.88 in, and I found it on amazon.

Place the geese on a baking sheet covered with baking paper. Mix an egg yolk with the milk and brush the geese with it. Use a raisin for the eyes.

Before preheating the oven to 175°C – 350°F, have a bowl with water on the oven’s bottom. When the oven has reached the temperature, place the sheet on the oven’s 4th rack and bake for 20-22 minutes. Let the geese cool down on a cooling rack.

baking of the geese made with the simple German yeast dough   cooling the baking goods   finished geese

To make the raisin buns click here, the Easter wreath, click here, and for the pretzel buns, click here.

 

Traditional Frankfurter Kranz

Traditional Frankfurter Kranz Recipe

Traditional Frankfurter Kranz Recipe – A classic buttercream filled cake with krokant sprinkles

This Traditional Frankfurter Kranz Recipe is a classic amongst the German buttercream cakes. The recipe which originated in Frankfurt am Main, Germany became famous all over the world.  Making a Frankfurter Kranz requires some work, but is worth the effort. This cake tastes better if prepared the day before serving and can also be frozen. 

Ingredients for batter of Traditional Frankfurter Kranz Recipe:

  • 200 g (7.05 oz) of soft butter
  • 250 g (8.81 oz) of sugar
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • 6 eggs, XL
  • pinch of salt
  • 2 tablespoons of rum OR lemon juice
  • 300 g (10.58 oz) of all purpose flour
  • 100 g (3.52 oz) of Gustin OR corn starch
  • 1 pouch of baking powder OR 3 teaspoons of baking powder

Preparation of the cake:

Use an electric hand mixer and mix soft butter with sugar, vanilla flavoring, and salt. Add one egg at a time to mix. Then, add lemon or rum. In a separate container, add Dr. Oetker Gustin or cornstarch and baking powder to the flour. Mix it and sift it over the butter mixture. Stir until the batter is smooth. Pour the batter into a buttered baking pan for Frankfurter Kranz or in a coffee cake pan 10 inches or 11 inches in diameter with a center tube.

Batter Frankfurter Kranz Recipe   img_8022   Baking Traditional Frankfurter Kranz Recipe

Preheat the oven to 175°C – 185°C (350°F – 365°F). Place the cake on the middle rack and let it bake for about 35 – 45 minutes.

Take the cake out of the oven and place it upside down on a cooling rack to let it cool down. Mark the center of the cake with toothpicks before cutting the cake twice horizontally.

img_8064                     img_8066

Ingredients for the butter cream filling, topping and decoration:

  • 1 ½ pouches of Dr. Oetker Vanilla Pudding OR Jello-O (3 oz – 85 g)  vanilla cook & serve pudding & pie filling
  • 150 g (5.29 oz) of sugar
  • 750 ml (25.36 oz) of milk
  • 300 g (10.58 oz) of soft butter
  • 200 g – 300 g (7.05 oz – 10.58 oz) of red current jam OR raspberry jam 
  • 12-16 candied cherries
  • 150 g-200 g (5.29 oz – 7.05 oz) of hazelnut cracknel OR chocolate sprinkles OR homemade hazelnut OR almond cracknel follow instructions below:

Preparation of the buttercream for the Traditional Frankfurter Kranz Recipe:

Mix the pudding powder with some of the cold milk to dissolve it. Bring to boil with the rest of the milk and the sugar while stirring with a whisk. Take the pan off the heat and empty the pudding into a bowl right away, cover it with cellophane. (Wet one side of the cellophane wrap with water and cover the pudding with the wet side down. This will prevent a “skin” on top of the pudding from developing).  Let the pudding cool down — but do not place it in the fridge.

img_5674                     img_5678

Beat the soft butter with an electric hand mixer. While beating, add one tablespoon of pudding at a time. Continue until all the pudding is mixed into the butter and the consistency of your buttercream is light and fluffy. Fill about six tablespoons of butter cream in a decorating bag with a tip and set aside. You will need this to decorate the top of the cake later.

Note: If the buttercream coagulates (which may happen if the butter and pudding are too cold or the pudding and butter have different temperatures) just put the buttercream in a bowl and place the bowl in the microwave for a few seconds and mix it again.

img_8069   img_8078   Buttercream Traditional Frankfurter Kranz Recipe

Ingredients for the homemade cracknel:

  • 200 g (7.05 oz) of chopped or sliced peeled almonds OR hazelnuts
  • 100 g (3.52 oz) of sugar
  • 100 ml (3.38 oz) of water

Preparation of the homemade cracknel for the Traditional Frankfurter Kranz Recipe:

Fill the water in a skillet. Add the sugar and bring to a boil. When the sugar is dissolved and the water is clear again, add the almonds. Roast the almonds while constantly stirring from the outside to the center. Roast until all the liquid is gone and the almonds have reached a golden brown color.

Place the almonds on a baking sheet covered with baking paper right away. Use a knife to spread the mixture on the sheet and let it cool down. The mixture will harden. When it has cooled down, break the cracknel (Krokant) into small pieces.

img_7834  img_7842  Preparation homemade cracknel Frankfurter Kranz

Finishing of the Traditional Frankfurter Kranz:

Place the first layer of the cake on a rotating cake stand to decorate. Pass the jam through a sieve and spread the jam on top of the bottom layer. Spread a layer of butter cream on top of the jam using a spatula. Place the second cake layer on top of the buttercream and make sure it lines up with the toothpicks. Spread jam and buttercream onto the second layer. Place the third layer of cake onto the second layer of buttercream. Line up with the toothpicks. Remove the toothpicks.

img_8084   img_8088   Filling Traditional Frankfurter Kranz Recipe

Spread the buttercream on the cake using the back of an angled icing spatula. Start with the sides of the inner ring and then do the sides of the outer ring, before decorating the top of the cake with buttercream. Sprinkle the cracknel or chocolate sprinkles, first on the inside, then on the outside and finally on the top. Using a cake lifter, carefully move the cake to the serving plate. Use the buttercream from the decorating bag and decorate the top reflecting 12 or 16 pieces. Finally place the cherries on top of the buttercream.

img_8097   img_8098   Decoration Traditional Frankfurter Kranz Recipe

The Frankfurter Kranz may be a nice addition to your Traditional Thanksgiving Celebration or for your German American Thanksgiving Celebration. To try the Traditional Black Forest Cake click here or the Classic German Cream Puffs Recipe click here.

 

Traditional Black Forest Cake

Traditional Black Forest Cake

Traditional Black Forest Cake – Schwarzwälder Kirschtorte

The Traditional Black Forest Cake is called Schwarzwälder Kirschtorte in Germany.

Ingredients for Shortcrust Pastry for Traditional Black Forest Cake:

  • 150 g (5.3 oz) of flour, all-purpose 
  • 1 tablespoon of cocoa
  • 1 teaspoon of baking powder 
  • 75 g (2.64 oz) of sugar
  • 1 pinch of salt
  • 1 pouch of German vanilla sugar OR 1 teaspoon of vanilla extract
  • 100 g (3.5 oz) of butter, soft 

Preparation of the Shortcrust Pastry:

Mix the flour, cocoa, and baking powder and sift into a bowl. Add sugar, vanilla sugar, and salt and mix again. Spread the soft butter on top and knead with your hands until the shortcrust is smooth. Cut a circle of baking paper to cover the bottom of a springform. Form the shortcrust into a ball and place it in the springform (pan size 10″ or 11″).  Spread the crust evenly on the bottom of the form using a pastry roller. Make small holes in the crust with a fork. 

IMG_7531                     IMG_7532

Preheat the oven to 185° C (365°F). Place the cake on the middle rack and bake for about 15 minutes. Open the springform and let the cake cool down in the form before you take the ring of the springform off.

Ingredients for Sponge Cake:

  • 4 eggs, XL
  • 2 tablespoons of water, hot 
  • 100 g (3.5 oz) of sugar
  • 1 pouch of German vanilla sugar OR 1 teaspoon of vanilla extract
  • 75 g (2.64 oz) of flour, all-purpose 
  • 50 g (1.76 oz) of cornstarch
  • 1 tablespoon of cocoa
  • ½ teaspoon of cinnamon
  • 1½ teaspoons of baking powder

Preparation of the Sponge Cake:

Separate the egg yolks from the egg whites using an egg separator. Mix the egg yolks with the hot water until it’s creamy. Add sugar, your vanilla flavoring of choice and mix until smooth. Beat the egg whites with a handheld mixer until stiff and place the beaten egg whites on top of the egg yolks. Combine the flour, cornstarch, cocoa, cinnamon, and baking powder and sift over the eggs. Using a pastry blender or a large whisk, slowly fold the beaten egg whites and the flour mixture into the batter. Work in circles from the outside in. Do not beat or stir. Pour the batter in a buttered springform, the same size as the one used for the shortcrust cake.  

Sponge Cake Black Forest Cake Recipe

Preheat the oven to 175°C (350°F) and place your cake on the middle rack. Bake for approximately 25 minutes. Once the cake is done, take your cake out of the pan immediately and let it cool down on a cooling rack.

Ingredients for Cherry Filling:

  • 750 g (26.45 oz) of pitted sour cherries OR 1 can/jar of Bing cherries
  • 75 g (2.64 oz) of sugar
  • 2-3 tablespoons of cornstarch
  • 3 tablespoons of Cherry Brandy (Kirschwasser)

Preparation of the Cherry Filling:

Pour the cherries in a colander and save the juice from the can in a saucepan underneath. Take 4-6 tablespoons of juice and keep it in a separate cup on the side. Add sugar in the rest of the juice and bring it to a boil. Next, take the saved fruit juice and add the cornstarch. Mix it into the boiling juice to thicken. Add cherry brandy and remove from the stovetop. Before you add the cherries to the juice, set aside 12-16 cherries for decorating the top of the cake or use Maraschino Cherries for the decoration. Let the cherry mixture cool down. 

Ingredients for Decoration of the Traditional Black Forest Cake:

  • 944 ml (32 oz) of heavy whipping cream
  • 4 pouches of “Whip it” whipping cream stabilizer
  • 1 pouch of German vanilla sugar OR 1  teaspoon of vanilla extract
  • 4 tablespoons of powdered sugar
  • 125 g (4.4 oz) dark chocolate OR chocolate sprinkles

Beat the whipping cream and add powdered sugar and “Whip it” to stabilize the cream. 

Finishing of the Traditional Black Forest Cake:

Place your shortcrust cake on a plate or on a rotating cake stand. Use half of the cherry filling and spread it on the cake. Use about ⅓ of the whipped cream and spread it on the top of the cherry filling.

IMG_7545                     IMG_7551

Cut the sponge cake horizontally in half. I usually start by making a small initial cut all around the side of the cake with a knife. After that, I use a thread and place it in the notch around the cake. Cross the thread and pull on both sides until the cake is sliced evenly in half. 

IMG_7539                     Sponge for traditional Black Forest Cake

Place one-half of the sponge cake on top of the filled shortcrust cake. Spread the rest of the cherry filling on the sponge and ⅓ of the whipped cream before you place the second half of the sponge cake on top. Spread the rest of the whipped cream on the sides and finally on the top of the cake. Keep some whipped cream on the side for finishing off the top with a decorating tip.

Sprinkle the grated chocolate or the chocolate sprinkles on the sides. Mark the cake on the top to get even slices. You can use either a knife or a cake marker, which is available for 10, 12, 14, or 16 slices to press lines on the top. Use a cake lifter to place the cake on the serving plate before finishing the decorations on top. Place the Black Forest Cake in the freezer for about 10 minutes to harden.

Decorating of the Black Forest Cake

Use a decorating tip to finish the top of the cake with the rest of the whipped cream and the cherries you set aside or Maraschino cherries to your likings. You can easily prepare the cake ahead of time and store it in the freezer. To try the Danube Wave Cake Recipe click here, the German Chocolate Log Cake click here, and the Dresdner Eierschecke click here.

Traditional Black Forest Cake   Black Forest Cake Heart Shape   Serving Cake

 

Original Bee Sting Cake Recipe

Original Bee Sting Cake Recipe

Original Bee Sting Cake Recipe – Bienenstich

This original Bee Sting Cake – Bienenstich in German is one of the classic traditional cake recipes in Germany. There are several ways of making this cake. The simple version is preparing sweet yeast dough with a caramelized almond topping (pictured on the left). In some regions of Germany this cake is also known as Butter Cake – Butterkuchen. A more advanced version of this cake has a filling with either a buttercream or a vanilla custard (pictured on the right). I chose to prepare the family recipe which is the simple version, but with a vanilla custard filling. The amount of dough in this recipe makes either one cake on a baking sheet size 11″ x 17″ or two cakes in round spring-forms 11 inches in diameter or square springforms 9.4 inches.

IMG_2084                     IMG_2111

Ingredients for Bee Sting Cake dough:

  • 500 g (17.63 oz) of all-purpose flour
  • 1 pouch of dry yeast, rapid rise
  • 250 ml (8.45 oz) of milk
  • 75 g (2.64 oz) of sugar
  • 1 pouch of vanilla sugar OR 2 teaspoons of vanilla extract
  • 100 g (3.52 oz) of butter
  • 1 pinch of salt
  • 1 egg size, XL

Ingredients for topping for the Bee Sting Cake:

  • 200 g (7.05 oz) of butter
  • 200 g (7.05 oz) of sugar
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • 4-5 tablespoon whipping cream
  • 200 g (7.05 oz) of sliced OR slivered blanched almonds

Ingredients for filling for the Bee Sting Cake:

  • 1100 ml (1.16 qt) of milk
  • 1 vanilla bean OR 2 pouches of vanilla sugar OR 1 teaspoon of vanilla extract
  • 3 pouches of vanilla pudding OR 3 pouches of Jell-O (each 96 g – 3.4 oz) Vanilla Cook&Serve pudding&pie filling
  • 100 g (3.52 oz) of sugar
  • 2 pouches of “Whip it” stabilizer for whipping cream
  • 300 ml (10.14 oz) of whipping cream

Preparation of dough:

Mix flour, yeast, vanilla sugar, sugar and salt. Add in melted butter, lukewarm milk, and egg and work it into the dough using the hooks of your electric hand mixer. Continue mixing until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow the dough to rise for about one hour, or until it has doubled in size.

Preparation of the dough for the Bee Sting Cake   IMG_9439   IMG_9461

When the dough is ready, line the bottom of a baking sheet (I used a sheet size 11” x 17”) with baking/parchment paper. Add an extra 12.5 cm — 5 inches on the shorter sides so that the paper overlaps the baking sheet. Spread the dough evenly onto the sheet using a small rolling pin or using your hands. Fold the overlap of the paper so that it stands up on the sides. It makes it easier to move the cake with the paper from the baking sheet after baking. Set the cake aside.

Preparation of topping:

Melt the butter in a saucepan. Add 4-5 tablespoons of whipping cream and stir with a whisk. Add sugar and vanilla sugar or vanilla extract to it. Once the sugar is dissolved add almonds and stir with a wooden spoon until the ingredients are well mixed. Take the saucepan off the heat and let the mixture cool down. Spread the caramelized almond mixture on top of the dough. Let the cake rise for another 20-25 minutes.

IMG_2128   IMG_2134   Preparation of topping for Bee Sting Cake

Preheat the oven to 200°C – 225°C (392°F – 437°F). Place the cake on the rack one level above middle rack and bake for about 15–20 minutes. When the cake has finished baking use a metal spatula to loosen the cake on each side of the baking sheet immediately so the caramelized almonds does not harden and stick to the sheet. Leave the cake on the baking sheet to cool. When the cake has cooled down, the unfilled version of the cake is finished and you can place it on a serving plate.

If you want a cake with filling,  lift the cake with the paper still underneath and place it on a cooling rack while preparing the custard filling.

Baking of the Bee Sting Cake                     IMG_2146

Preparation of custard filling:

Add the vanilla pudding powder and sugar to the milk and mix it until the vanilla powder is dissolved. Cut the vanilla bean lengthwise in half and scrape the seeds out. Add vanilla seeds to the milk mixture. Pour the custard into a saucepan and slowly bring to a boil while continuously stirring with a whisk. When the custard boils, remove from the stove. 

Pour the custard in a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that builds up on the surface of the custard. Add “Whip it” to the whipping cream and beat until stiff. Add the whipped cream to the chilled custard and mix with your handheld mixer until the custard is smooth.

Use a large knife to cut the cake horizontally all the way through while rotating the cooling rack. (You can also cut the cake in half before cutting it horizontally, which might make it easier). Spread the custard on the bottom part of your cake (the part with no almond topping). Use a larger spatula along the outsides of the cake and a smaller spatula to spread the custard on the inside.

IMG_2092   IMG_2194   IMG_2199

Cut the top of your cake into equal pieces (about 20 pieces if you used a baking sheet) before placing them back onto your cake on top of the filling (see pictures below).

Finishing of the Bee Sting Cake                     IMG_2213

With the help of two large spatulas or a cake lifter, place your Bee Sting Cake on a serving plate. You can also sprinkle some powdered sugar on top. Try also Oma’s Traditional Black Forest Cake and Traditional Frankfurter Kranz Recipe.

 

Fanta Lemonade Cake

Fanta Lemonade Cake Recipe

Fanta Lemonade Cake – Fantakuchen

The Fanta Lemonade Cake is a layer cake consisting of a cake batter. On top of the first layer are mandarines covered with a layer of a mixture with mascarpone, sour cream, and whipped cream. The final touch is a mixture of sugar and cinnamon sifted over the cake.

Ingredients for the Fanta Lemonade Cake:

  • 150 g (5.3 oz) of butter, soft
  • 200 g (7.05 oz) of sugar
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • pinch of salt
  • 4 eggs, XL
  • 2-3 tablespoons of orange liqueur (optional)
  • 300 g (10.6 oz) of all-purpose flour
  • 6 tablespoons of Gustin OR potato starch OR corn starch
  • 1 pouch of baking powder OR 3 teaspoons of baking powder
  • 200 ml (6.76 oz) of orange lemonade (German Fanta, Orangina, San Pellegrino Orange)

Second layer:

  • 500 ml (1.05 pt) of whipping cream
  • 2 pouches of whip-it cream stabilizer OR 2 ½ tablespoons of vanilla instant pudding powder (if using instant pudding powder as stabilizer, don’t use vanilla sugar)
  • 3 tablespoons of sugar
  • 2 pouches of vanilla sugar OR 2 teaspoons of vanilla extract
  • 2 cans of mandarin-oranges (net wt 15 oz – 425 g) OR sliced peaches
  • 600 g (1.32 lbs) of schmand OR 300 g (10.6 oz) of sour cream + 300 g (10.6 oz) crème frâiche OR 300 g (10.6 oz) of sour cream + 300 g (10.6 oz) mascarpone

Topping:

  • 1 ½ tablespoons of sugar
  • 1 teaspoon of ground cinnamon

Preparation of the batter:

Before starting to make the batter, open the cans with the mandarin-oranges, place them in a colander and let them drain. Beat the butter with a handheld mixer and add sugar, vanilla flavor, and salt. While continually mixing, add one egg after another until the batter is creamy before adding the orange liqueur. Mix flour, Gustin, or potato starch with the baking powder in a second bowl, sift over the butter mixture, and beat until the ingredients are combined. Pour the Fanta or lemonade by your choice into the mixing bowl and stir.

Baking of the cake:

Preheat the oven to 175°C – 180°C (350°F – 360°F). Spread the batter onto a baking sheet (17 inches x 11 inches) covered with baking paper and place it on the fourth rack. Bake for 23-25 minutes until golden brown. Let the cake completely cool.

Making the batter for the Fanta Lemonade Cake   Spreading batter onto baking sheet   Baking of the cake

Preparation of the second layer:

Beat the whipping cream while adding the whip-it until stiff. In a second bowl, beat the mascarpone mixed with sour cream sugar and vanilla sugar.

Fold the whipping cream into the mascarpone mixture.

Finishing of the cake:

Gently loosen the sides of the cake from the sides of the baking sheet using a spatula. Place the mandarin-oranges on top of the cake before spreading the mascarpone mixture evenly onto the cake using a spatula.

To have straight edges of the second layer, use a pastry scraper to place between the baking sheet and the cake’s edges while spreading the cheese mixture with a spatula.

After the top layer’s spreading, make it uneven and wavy using the side of a fork.

Mixing cheese mixture and whipped cream   Spreading the second layer onto the cake   Finishing of the cake

Mix the sugar and cinnamon and sift it over the cake. To make the Sunken Apple Cake click here, the Apricot-Nut Cake, click here and click here for the Cheese Crumb Cake.

 

 

 

 

Sacher Torte Recipe

Sacher Torte Recipe

Sacher Torte Recipe – The Oma Way

The Sacher Torte is not a German recipe but is also well known and loved in Germany. It is a sponge based chocolate cake filled with apricot jam and covered with a special chocolate icing. Many different recipes are available, and after experimenting, the version I offer works best for me, using the necessary ingredients to make the cake a Sacher Torte. The original recipe is protected by trademark and produced only by the Hotel Sacher in Vienna.

Ingredients for the Sacher Torte:

For the batter:

  • 175 g (6.17 oz) of butter, soft
  • 100 g (3.52 oz) of powdered sugar, sifted
  • 7 egg yolks
  • ½ vanilla bean OR 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • 2 tablespoons of Rum, optional
  • 175 g (6.17 oz) of dark chocolate (minimum of 72% of cacao), melted
  • 200 g (7.05 oz) of flour, all-purpose sifted
  • 1 teaspoon of baking powder
  • 7 egg whites
  • pinch of salt
  • 100 g (3.52 oz) of sugar

For the filling and icing:

  • 300 g (10.58 oz) of apricot jam
  • 200 g (7.05 oz) of sugar
  • 175 g (6.17 oz) of dark chocolate (minimum of 72% of cacao)
  • 175 ml (5.91 oz) + 5-6 tablespoons of water

Preparation of the batter:

Melt the chocolate in a bain-marie, place aside to cool down, and separate the eggs with an egg divider. In the meantime, beat the butter with a handheld mixer and add the sifted powdered sugar to the bowl. Cut the vanilla bean lengthwise, scrape the seeds out with the back of a knife and add to the butter mix. One by one, add the egg yolks while beating the butter mix until creamy. Add the rum to the ingredients and gradually the melted chocolate, continuing beating.

Preparation of the batter for the Sacher Torte  Beating the eggs   Adding chocolate to the batter

Mix the flour with the baking powder and sift it over the ingredients in the bowl. Beat the ingredients until they are combined.Whisk the egg whites with the salt and  100 g – 3.52 oz sugar until stiff and place them in portions on top of the butter mixture. Fold the stiff egg whites with a spatula into the mixture until it is all used. Butter a springform 26 cm – 10-11 inches. Cover the bottom with baking paper. Spread the batter evenly into the baking pan.

Whisking the egg whites   Combining ingredients for the Sacher Torte  

Baking of the Sacher Torte:

Preheat the oven to 170°C – 340°F before starting to prepare the batter. Place the cake immediately after finishing onto the third rack. Bake the cake for 40-45 minutes. Open the door for the first 10 minutes of the baking time with a crack while sticking a wooden cooking spoon in between. Make a test with a wooden skewer. If no batter sticks to it, the cake is finished.

Take the cake from the oven, place it upside down on a cooling rack, and open the springform. Let it cool down for 10 minutes before removing the springform and baking paper. Turn the cake again and cut the top off the cake to straighten it. You can use the cut top to make Oma’s rum balls.

Removing the cake from the oven   Cooling of the cake  Cutting the top of the cake

Preparation of the apricot jam:

Turn the cake again so that the bottom part of the baking pan is on top. Cut the cake in half. Make a sharp line around the cake and cut it a little to create a notch. Have a piece of yarn in the gap and cross it. Pull the thread to cut the cake or use a bread knife. Before taking the two pieces apart, stick a toothpick into the upper and lower half of the cake to mark it.

Pass the apricot jam through a sieve and heat it until it is liquid. Spread the hot jam onto the middle of the lower cake half and place the second half on top. Remove the toothpicks. Spread the rest of the jam on top of the cake and onto the sides. Place the cake for 30 minutes into the refrigerator.

Preparation of the chocolate icing:

Mix 175 ml – 5.91 oz water with the sugar and bring it to a boil. Turn the heat down to medium-high and boil the syrup for 6 minutes. Turn the heat off and add the chopped chocolate in small amounts to the syrup. Stir until the chocolate is melted. The consistency of the icing depends on the chocolate used. If the icing is too stiff, add 5-6 tablespoons of water (room temperature) to it before passing the icing through a sieve.

The icing becomes firm quickly, so you need to work fast. Let the icing cool down before pouring it onto the top of the cake. Spread it with the back of a large angled spatula from the center to the sides to run down. Apply the chocolate icing onto the sides. Try to make it with a few strokes with the spatula to get the shiny, even icing cover. Let the cake stand for 30 minutes before placing it on a serving plate to decorate the top.

Cutting the cake in half      applying the apricot jam onto the Sacher TorteApplying the chocolate icing onto the Sacher Torte

Decoration of the top:

To decorate the top as I did, use a cake divider and carefully press it onto the cake before the icing hardens. Melt some chocolate and draw the letter “S” for Sacher and Zick-zack patterns onto a baking paper strip. Place it for 10-15 minutes on a baking sheet into the freezer to harden.

Decoration for the top of the Sacher Torte

Beat some whipping cream until stiff and press some stars onto the top of the cake using a decorating bag with a star tip. Decorate the stars with the frozen chocolate shapes. You also can use just some white melted chocolate and decorate the top.

 

 

Hazelnut Cream Cake

Hazelnut Cream Cake – Haselnuß-Sahne Torte

 

The original Hazelnut Cream Cake is a sponge cake combined with whipped cream and ground hazelnuts. A good substitute for hazelnuts is almonds. The cake has as well a layer of chocolate nougat.

Ingredients for the Hazelnut Cream Cake:

  • 6 egg yolks, XL
  • 6 tablespoons of hot water
  • 200 g (7.05 oz) of sugar
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • 125 g (4.4 oz) of ground hazelnuts OR ground almonds
  • 100 g (3.52 oz) of all-purpose flour
  • 50 g (1.76 oz) of Gustin OR potato starch OR cornstarch
  • 1 pouch of baking powder OR 3 teaspoons of baking powder
  • 6 egg whites, XL
  • pinch of salt

Fuellung

  • 800 ml (1.69 pt) of heavy whipping cream
  • 4 pouches of whip-it OR 4 tablespoons of instant vanilla pudding powder
  • 4 Tablespoons of sugar
  • 125 g (4.4 oz) of ground hazelnuts OR almonds, roasted
  • 200 g (7.05 oz) chocolate nougat OR Nutella (you can make your own chocolate nougat using my recipe here)

Decoration:

  • 80 g-100 g (2.82 oz- 3.52 oz) of chopped or ground pistachios OR hazelnuts OR almonds
  • 6 tablespoons of whipped cream without nuts
  • 12 whole hazelnuts or almonds OR pistachios
  • chocolate, shaped (optional)

Preparation of the batter for the Hazelnut Cream Cake

Mix the egg yolks with the hot water and beat with a handheld mixer until frothy. Slowly add the sugar mixed with the vanilla flavor and continue mixing until creamy. Mix the flour, starch, and baking powder, sift over the egg mixture and spread the hazelnuts on top of the flour mix. Fold both into the eggs using a whisk or dough blender.

Add the salt to the egg whites and beat until stiff and add to the mixing bowl. Fold the egg whites into the batter.

preparation of the batter for Hazelnut Cream Cake   beating egg whites   Finishing batter

Pour the dough into a springform pan 26 cm – 28 cm (10 in – 11 in) covered on the bottom and sides with baking paper. The paper on the sides should cover the upper edge of the baking pan.

Place the cake immediately in the preheated oven on the third rack (middle-rack) and bake for 40 – 45 minutes at 175°C- 180°C (350°F – 360°F).

In the meantime, fry the ground hazelnuts for the whipping cream. Heat a pan and add the nuts. Fry for about 3-4 minutes while continually stirring with a cooking spoon. Take the pan off the stove, and continue stirring for 2-3 minutes while folding the nuts until the color is lightly changing. Fold from the sides to the center to make sure that the ground nuts don’t get too dark. Let it cool down.

Preparation of the baking pan   Baking of the Hazelnut Cream Cake   frying of the hazelnuts

After baking, place the cake on a cooling rack with the side from the pan’s bottom on top.

Cut the cake twice using a sharp knife or cake cutter. Before taking the cake apart, place toothpicks in each layer to mark the center. It makes it easier to place the layers back after filling.

cooling cake                     Cutting the Hazelnut Cream Cake

Preparation of the whipping cream and nougat

To make the nougat spreadable, warm it up in a bain-marie (Wasserbad) until it softens. Let cool down.

Beat the whipping cream using a handheld mixer and add the stabilizer and sugar. Take 6 tablespoons of the whipped cream and fill in a container to decorate the top later. Place aside. Add the roasted, cold nuts to the rest of the whipped cream and mix until combined with the cream.

Beating the whipping cream for the Hazelnut Cream Cake   adding the nuts to the cream   Finishing Whipped Cream Mixture

Filling and decoration of the cake:

I use a cake decorating turntable to finish the cake. Divide the whipped cream mixture and use ⅓ for the first layer, ⅓ for the second layer, and ⅓ for the top and sides. Spread the chocolate nougat or Nutella onto the first layer of the cake before spreading the cream.

Finishing first layer of Hazelnut Cream Cake   applying whipped cream   Finishing first layer

Add the second layer, lining up the toothpicks and spread the cream on it. Add the top layer and remove the toothpicks. Spread the rest of the cream, starting with the sides and last the top using a spatula.

To apply the nuts on the side, make a line of nuts close around the cake. Pick up the nuts with a spatula and apply to the sides from bottom to top. To mark 12 slices of the cake, use a cake divider or a knife. Place the cake for 30 minutes in the refrigerator before decorating the top.

Finishing Hazelnut Cream Cake   putting the cake together   Decoration of the cake

Transfer the cake onto a serving plate before decorating the top. Decorate the top with the 6 tablespoons of the saved whipped cream using a decorating bag and different sizes of tips. Finally, add the whole hazelnuts and chocolate decoration.

To make the Black Forest Cake click here and the Frankfurter Kranz, click here.

Serving the cake

 

 

 

 

 

Rosettes, Rosettenküchlein

Rosettes Recipe

Rosettes – Rosettenküchlein, Eisenküchle

The Rosettes are of Scandinavian origin but must have found their place in German society over 100 years ago. They are well known in Germany and my grandmother, who would be 136 years now, already made them for us. Rosette cookies are light, crisp puffs of deep-fried pastry. The batter is thin, the shape created with a special iron which you can find here.

Ingredients for Rosettes:

  • 2 eggs, XL
  • 2 tablespoons of sugar
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • pinch of salt
  • 250 ml (8.45 oz) of milk
  • 2 tablespoons of butter, melted
  • 130 g (4.58 oz) of all-purpose flour, sifted
  • Sunflower oil OR Coconut oil, OR Crisco, the amount is depending on the saucepan used for frying

Preparation of the batter:

Beat the eggs with a handheld mixer until frothy and add the sugar combined with the vanilla sugar and salt. Add the melted butter to the milk, and mix with the eggs until ingredients are combined. Sift the flour into the bowl with the egg-milk mixture and beat until the batter is smooth.

If you use an iron with a single attachment, leave the batter in the mixing bowl; with a double attachment, transfer the batter into a rectangle container. Place it for 30 minutes in the refrigerator.

Preparation for frying:

In the meantime, prepare the workplace for frying. Have a cooling rack with a double layer of paper kitchen towels next to the stove for the fried rosettes. Place as well a layer of paper kitchen towels onto the side to drain excess oil from iron after dipping in the hot oil. Use a plate to put a teaspoon, knife or fork, and skimmer spoon on it.

Preparation of the batter for the Rosettes   Finishing the batter   preparation of work place

Fill a saucepan (mine is 24 cm – 9.5 inches in diameter and 6.5 cm – 2.5 inches high) with oil about 5 cm – 2 inches and heat the oil to 175°C – 350°F. Place a thermometer into the oil to control the temperature. Heat the iron in the oil.

Frying:

Dip the heated mold onto the paper kitchen towel and immediately dip it into the batter. Let the batter not run over the top of the iron. Dip the iron back into the oil and move it in the oil. The batter should loosen. It might lose only on the outer edge. If this is the case, use the end of the teaspoon handle and gently press the cookie down in the corner of the mold shown in the picture.

Frying the Rosettes   Dipping Iron into batter   frying the Rosettenküchlein

Fry for 1-2 minutes on each side until golden. Turn the cookie with the fork or knife. Take the finished rosette out of the oil using the skimmer and place it on the cooling rack.

Repeat using the rest of the batter: heat mold, drip mold, dip mold in batter, dip tool in oil, loosen batter from iron, fry, and rest.

Sift powdered sugar onto the rosettes. To make the German Doughnuts – Kreppel, click here, and the Homemade Waffles click here.

Serving the Eisenküchle