German Apple Cider Cake

German Apple Cider Cake

German Apple Cider Cake

The German Apple Cider Cake is called Apfelweintorte in Germany. A shortcrust pastry filled with sliced apples and an apple cider cream. The cake is topped with whipped cream and sprinkled cinnamon. It is the right cake to welcome autumn.

Ingredients for Shortcrust Pastry for German Apple Cider Cake:

  • 250 g (8.81 oz) of flour, all-purpose
  • 1 ½ teaspoons of baking powder
  • 125 g (4.4 oz) of sugar
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • 1 egg XL
  • 125 g (4.4 oz) of margarine

Ingredients Shortcrust German Apple Cider Cake

Preparation of Shortcrust Pastry:

Mix the flour with the baking powder and sift it into a bowl. Add the sugar and vanilla sugar and mix well. Make a hole in the center and add the egg. Cut the margarine in small pieces and spread on top. Using your hands, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.

Cut a circle of baking paper about 2 inches larger in diameter than your springform (11 in). Cover the springform on the bottom and sides with the paper and fold it every few inches on the sides of the baking pan. Use ⅔ of the dough and spread it on the bottom of the springform by hand. Use ⅓ of the dough (about 190 g – 6.7 oz) to make the outer crust. Form two rolls and place them around the inside of the pan. With your fingers, press the rolls against the sides of the springform (about 5 cm – 2 in high) and connect it with the bottom part of the dough. Use a fork to make holes in the dough/crust. Put it aside.

   Forming the dough for the German Apple Cider Cake   

Ingredients for Filling and Topping for German Apple Cider Cake:

  • 1000 g (2.2 lb) of apples
  • 800 ml (1.69 pt) of hard apple cider OR Apfelwein
  • 200 g (7.05 oz) of sugar
  • 2 packages of vanilla pudding powder OR 2 packages of vanilla Jell-O cook&serve
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • ½ teaspoon of cinnamon
  • 473 ml – 500 ml (0.99 pt – 1.05 pt) of whipping cream
  • 2 packages of “Whip it” (stabilizer for the whipping cream)

Ingredients Filling German Apple Cider Cake

Preparation of Filling:

Peel the apples, cut them in quarters and remove the core. Cut the quarters into thin slices using a mandolin slicer. Spread the apples on top of the dough in the springform.

Preparation of the apples for the German Apple Layer Cake                     

Add the apple cider into a saucepan. Add the sugar, vanilla sugar, cinnamon and vanilla pudding powder and mix with a whisk until the sugar and pudding powder are dissolved. Place the saucepan on the stove and bring the apple cider mix to a boil while constantly stirring with a whisk. After the cream thickens, remove from stove, pour the apple cider cream on top of the apples and spread it evenly using a spatula or the back of a spoon.

Preparation of Apple Cider Cream                     

Preheat the oven to 175°C (350°F), place the cake on the middle rack and let it bake for about 70 minutes. Let the cake cool down in the springform.

Finishing of the German Apple Cider Cake:

After the cake is cold, open the springform and carefully remove the baking paper. Place the cake on a serving plate using a cake lifter.

Mix the whipping cream with the “Whip it” and beat it with a handheld mixer until stiff. Spread the whipped cream on top of the cake using a spatula. Sprinkle some cinnamon on top of the whipped cream.

                     

Place the German Apple Cider Cake in the refrigerator before serving. The cake also can be stored in the freezer.

German Apple Cider Cake

 

German Schokokuss Sweets

German Schokokuss Sweets

German Schokokuss Sweets

The German Schokokuss Sweets are made with beaten egg whites and sugar syrup, covered with dark chocolate. The Schokokuss is also known as Schaumkuss or Topkuss in Germany.

Ingredients for German Schokokuss Sweets:

  • 100 g (3.52 oz) of pasteurized egg whites (available at grocery stores)
  • 200 g (7.05 oz) of sugar
  • 1 heaped teaspoon of the gelatin
  • 1 tablespoon of water for the gelatin
  • 3 ½ tablespoons of water for the sugar
  • 12 ice cream cups OR very thin round cookies OR plain water crackers without flavor OR Backoblaten (waffles) round 5 cm available here (I prefer the Backoblaten)
  • 140 g – 200 g (4.93 oz – 7.05 oz) of bittersweet chocolate, white chocolate, dark chocolate (depending on what waffle or cookies are used)
  • 1 teaspoon of shortening OR coconut oil

Ingredients German Schokokuss Sweets

Preparation of German Schokokuss Sweets:

Mix the gelatin with 1 tablespoon of water in a container and let it soak for about 5 minutes. Beat the egg whites with an electric hand mixer until stiff. In a saucepan mix 3 ½ tablespoons of water with the sugar and place it on the stove. Bring it to a boil, while constantly stirring with a cooking spoon. Let it boil for about 1-2minutes, until the syrup is clear or has reached the temperature of 120°C – 130°C (248°F – 266°F). Slowly add the hot syrup to the beaten egg whites while constantly stirring until creamy. Place the gelatin with the container in a saucepan with water (bain-marie) and heat it up until the gelatin is dissolved. Add the gelatin to the egg/sugar mixture and beat.

      

Fill the egg mixture into a decoration bag using a tip with a large hole. Let it cool in the refrigerator for about 10 minutes.

If you are using the ice cream cups, melt the chocolate with the shortening or coconut oil in a bain-marie until it has melted. Cover the inside of the ice cream waffles with the melted chocolate and let it harden. Fill the waffles with the egg mix about 2 ½ cm (1 in) above the edge of the waffles. Dip the filled waffles in the melted chocolate and let them dry.

                     

If you are using thin cookies, crackers or Backoblaten (waffles), place them on baking paper and press the egg cream onto the Backoblaten as shown in the picture below. Let them harden for about 10 minutes in the refrigerator. Melt the chocolate and shortening or coconut oil in a bain-marie until the chocolate has melted. Cover the cream with the melted chocolate using a spoon.

Preparation of German Schokokuss Sweets                     

Store the German Schokokuss Sweets in the refrigerator.

German Schokuss Sweets

 

Bee Sting Cake Original Recipe

Original Bee Sting Cake Recipe

Original Bee Sting Cake Recipe

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.

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Ingredients for Bee Sting Cake dough:

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

IMG_2038

Ingredients for topping for the Bee Sting Cake:

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

IMG_2050

Ingredients for filling for the Bee Sting Cake:

  • 1100 ml (1.16 qt) of milk
  • 1 vanilla bean OR 2 packages of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 3 packages of Dr. Oetker Vanilla Pudding OR Jell-O (85 g – 3 oz) Vanilla Cook&Serve pudding&pie filling
  • 100 g (3.52 oz) of sugar
  • 2 packages of “Whip it” stabilizer for whipping cream
  • 300 ml (10.14 oz) of whipping cream

IMG_2115

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.

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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.

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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.

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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.

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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).

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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.

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Traditional Frankfurter Kranz Recipe

Traditional Frankfurter Kranz Recipe – A Classic Buttercream Filled Cake with Krokant Sprinkles

Traditional Frankfurter Kranz Recipe

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 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • 6 eggs size 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 package of baking powder OR 3 teaspoons of baking powder

Ingredients Traditional Frankfurter Kranz Recipe

Preparation of 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.

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Ingredients for butter cream filling, topping and decoration:

  • 1 ½ paeckages 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 (find it here) OR chocolate sprinkles OR homemade hazelnut OR almond cracknel follow instructions below:

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Preparation of buttercream for 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.

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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 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

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Preparation of homemade cracknel for 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.

Classic Frankfurter Kranz Recipe

Original German Crumb Cake

Original German Crumb Cake Recipe

Original German Crumb Cake

Original German Crumb Cake is called Deutscher Streuselkuchen in Germany. 

Ingredients for Original German Crumb Cake:

  • 500 g (17.6 oz) all-purpose flour
  • 1 package of dry rapid-rise yeast
  • 3 tablespoons of sugar
  • 1 leveled teaspoon of salt
  • 1 whole egg XL
  • 2 egg yolks XL
  • 250 ml (8.45 oz) of milk
  • 250 g (8.8 oz) of butter
  • 1 additional egg yolk for brushing the dough

Ingredients for crumble:

  • 300 g (10.6 oz) of all-purpose flour
  • 150 g (5.3 oz) of sugar
  • 2 Dr. Oetker Vanilla Sugar OR 2 teaspoons of vanilla extract
  • 180 g–200 g (6.3 oz–7 oz) of butter

Ingredients for Original German Crumb Cake

Preparation of dough for Original German Crumb Cake:

Mix flour, sugar, yeast, and salt in a bowl. Make a hole in the center and add the egg and two egg yolks. Cover with flour mixture. Warm up the milk (lukewarm) and pour it over the flour mixture. Melt the butter in the microwave and add it to the bowl. Use your handheld mixer with the kneading hooks and mix it all together until the dough is no longer sticking to the sides of the bowl and the dough is starting to bubble. Cover the bowl with a kitchen towel and let the dough rise for about an hour.

In the meantime, prepare the crumbs for your cake. Start by mixing the flour, sugar, and vanilla sugar or vanilla extract. Add in slices of the cold (but soft) butter. Using your hands, work the ingredients between your fingers. Make sure that all the butter is worked into the crumbs. Be careful not to knead too much or you will create a dough, rather than crumbles. The crumbs are done when they fall back in the bowl when you rub them between your hands. 

Preparation of dough for Original German Crumb Cake   IMG_3848   IMG_3851

Finishing German Crumb Cake:

Cover a baking sheet (I used size 11″ x 17″) with baking paper. Roll the dough out on the baking sheet or use your hands, covered in flour to press the dough flat onto the baking sheet. Cover the dough towel and let it rise for about half an hour. Once the dough has risen, mix an egg yolk with two tablespoons of milk and brush it onto the dough. Spread the crumbs over the brushed cake.

Preheat your oven to 190°C – 205°C (375°F – 400°F). Place the baking sheet with the cake in the oven on the middle rack or just above the middle rack and bake for about 20 – 25 minutes, depending on your oven. When done, remove the cake from the oven and sift some powdered sugar on top.

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This is a very light crumb cake and it is not too dry. It is similar to a coffee cake. I would not recommend adding any fruit on top. For a sheet (yeast) cake with fruit toppings, try my Apple Streusel Cake recipe which is dry enough to absorb any fruit juice. Enjoy!

Original German Crumb Cake

Traditional Black Forest Cake

Traditional Black Forest Cake

Traditional Black Forest Cake

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 package 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. 

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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 package 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. Combine the flour, corn starch, and baking powder and sift over egg mixture. 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, 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 short crust 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)

Cherry Filling Black Forest Cake Recipe

Preparation of 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 save 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 corn starch. Mix it into the boiling juice to thicken. Add cherry brandy and remove from the stovetop. Add the cherries to the juice, but make sure you set aside 12-16 cherries for decoration. Let the juice cool down. 

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Ingredients for decoration of the Traditional Black Forest Cake:

  • 944 ml (32 oz) of heavy whipping cream
  • 4 packages of “Whip it” whipping cream stabilizer
  • 1 package 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

Decoration traditional Black Forest Cake Recipe

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

Finishing of the traditional Black Forest Cake:

Place your short crust 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.

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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 on it 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.

Use a decorating tip to finish the top of the cake with the rest of the whipped cream and the cherries you set aside. You can easily prepare the cake ahead of time and store it in the freezer. Try also Oma’s Danube Wave Cake for the Holidays.

Finishing traditional Black Forest Cake Recipe

Classic German Cream Puffs Recipe

Classic German Cream Puffs Recipe – Windbeutel

Classic German Cream Puffs Recipe

This Classic German Cream Puffs Recipe is easy to prepare. The Cream Puffs are made with a choux pastry and then filled with whipped cream. These puffs taste delicious. Cream Puffs are called Windbeutel in Germany.

Ingredients for Classic German Cream Puffs Recipe:

  • 250 ml (8.45 oz) of water
  • 50 g (1.76 oz) of butter
  • pinch of salt
  • 150 g (5.29 oz) all purpose flour
  • 2 ½ tablespoons of Dr. Oetker Gustin OR corn starch
  • 4 eggs XL
  • pinch of baking powder
  • 473 ml – 500 ml (1pt – 1.05 pt) whipping cream
  • 2 packages of Dr. Oetker Whip it (stabilizer for whipping cream)
  • 2 packages of Dr. Oetker vanilla sugar OR 2 teaspoons of vanilla extract
  • powdered sugar

Ingredients for German Cream Puffs Recipe

Preparation of choux pastry for Classic German Cream Puffs Recipe:

Bring water, butter, and salt to a boil in a saucepan. Turn the heat down to medium and add flour mixed with Gustin or corn starch. Stir with a wooden spoon until the ingredients form a dough ball. Place the dough in a mixing bowl and let it cool down.

Add the eggs to the dough one at a time and mix using a handheld electric mixer. When the dough is smooth add the baking powder and mix well. Let the dough rest for about 10 minutes.

Choux pastry classic German cream puffs recipe

Fill the dough in a decorating bag with a large star tip and form the cream puffs on a baking sheet lined with baking paper. You can use a spoon to form the pastry, if you prefer. Make sure to leave enough space on the baking sheet between the puffs.

                     

Place a bowl of water on the bottom of the oven. Preaheat the oven to 200°C-210°C — 392°F-410°F. Place the baking sheet on the middle rack and bake the puffs for about 25-30 minutes. Do not open the oven door during baking time.

Take the pastry out of the oven and place the puffs on a cooling rack. Cut the top off immediately and so the puffs cool down. 

Add the vanilla sugar and Whip it to the cream and beat until stiff. Fill the whipped cream in a decoration bag with a tip. Fill the pastry with the cream and cover with the tops previously cut off.. Dust the Cream Puffs/Windbeutel with powdered sugar.

Finishing classic German cream puffs recipe                     

The Windbeutel are now ready to be served. You can add pieces of fruit in the pastry. This recipe makes about 10-12 Cream Puffs.

Classic German Cream Puffs Recipe

 

 

 

 

Lemon Cake Roll Recipe

Lemon Cake Roll Recipe – Zitronenrolle

Lemon Cake Roll Recipe

This Lemon Cake Roll Recipe is easy to prepare following the step by step instructions below. Lemon Cake Roll is called Zitronenrolle in Germany

Ingredients for sponge cake for Lemon Cake Roll recipe:

  • 4 eggs XL
  • 4 tablespoons of hot water
  • 125 g (4.4 oz) of sugar
  • 1 package of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon extract
  • 75 g (2.64 oz) of all purpose flour
  • 50 g (1.76 oz) of Dr. Oetker Gustin OR corn starch
  • 1 teaspoon of baking powder

Ingredients Lemon Cake Roll Recipe

Ingredients for filling of Lemon Cake Roll:

  • 300 ml (10.14 oz) of heavy whipping cream
  • 100 g (3.5 oz) of confectioner sugar OR powdered sugar
  • 6 tablespoons of lemon juice freshly pressed
  • 1 envelope of Knox unflavored gelatin

Filling Lemon Cake Roll Recipe

Preparation of sponge cake for Lemon Cake Roll recipe:

Separate the eggs using an egg separator. Beat the egg yolks with hot water until frothy. Add the sugar, the vanilla flavor, and the lemon extract to the eggs bit by bit and beat until the egg mixture is creamy.

Use a different bowl to beat the egg whites until stiff. Place the egg whites on top of the egg yolk mixture. Mix the flour, starch, and baking powder and sift over the eggs. Use a pastry blender or whisk and gently fold the flour mix into the eggs — folding from the outside towards the center while turning the bowl slowly. Do not stir!

Spread the batter evenly on a baking sheet (size 17 x 11 inches) covered with baking paper. Bake the sponge cake in a preheated oven on the middle rack at 200°C (392°F) for about 12-15 minutes.

Sponge Cake for Lemon Cake Roll Recipe      

Take the cake out of the oven. Loosen the cake from the sides of the baking sheet with a knife. Flip the cake upside down onto a cooling rack that is covered with baking paper. Gently peel off the baking paper used for baking. Sprinkle some sugar onto the cake and cover with a new piece of baking paper. Flip the cake again with the baking paper and immediately roll the cake (I like to roll the long side, but you can also roll the short side) with the paper. Keep the cake in the rolled position for about 10 minutes and unroll the cake until it is flat again. Your cake is now ready to be filled.

Baking Lemon Cake Roll Recipe      

Preparation of filling for Lemon Cake Roll recipe:

Cut the lemons in half and press out the juice. Pass the juice through a sieve and set aside. Pour four tablespoons of water in a bowl, sprinkle the gelatin in the water and stir with a fork. Let the gelatin soak for about 5-10 minutes. Dissolve the gelatin in a bain-marie. Take the gelatin off the stove and stir the lemon juice into it. Let it cool down a little.

Beat the whipping cream in a bowl until almost stiff and add the powdered sugar or confectioner sugar to the cream. Add the gelatin/lemon juice mixture slowly to the whipped cream and beat until ingredients are combined and smooth. Spread the whipped cream mixture onto the sponge cake. Roll the sponge cake with the cream and place it in the refrigerator for about 3-6 hours to harden.

Bain-Marie for Lemon Cake Roll Recipe   Filling for Lemon Cake Roll Recipe   

Sprinkle confectioner sugar or powdered sugar on top of the cake and place the cake on a serving plate.

Lemon Cake Roll Recipe

 

 

 

 

 

Traditional Marble Pound Cake

Traditional Marble Pound Cake — Marmorkuchen

Traditional Marble Pound Cake

This Traditional Marble Pound Cake Recipe is one of the first cakes I learned how to prepare when I was a child. I learned to make it using a wooden spoon and a whisk. Electric handheld mixers or stand mixers were not available to me at the time. A Marble Pound Cake is called Marmorkuchen in Germany.

Ingredients for Traditional Marble Pound Cake:

  • 250 g (8.81 oz) of soft butter OR margarine
  • 200 g (7.05 oz) of sugar
  • 1 package Dr. Oetker Vanilla sugar OR 1 teaspoon of vanilla extract
  • 4 eggs XL
  • 2-3 tablespoons of rum OR 2 teaspoons of grated lemon peel
  • 500 g (1.1 lb.) of all purpose flour
  • 1 package of Dr. Oetker baking powder OR 3 teaspoons of baking powder
  • pinch of salt
  • 2 tablespoons of cacao powder
  • milk

Ingredients for Traditional Marble Pound Cake

Preparation of Traditional Marble Pound Cake:

Beat the butter with your handheld electric mixer. Add the sugar, vanilla flavor, and salt and mix until smooth. Add the eggs one at a time and mix until creamy. Pour the rum into the batter and mix it in. In a separate bowl mix the flour with the baking powder, sift it over the butter mixture and beat it until smooth. Add two tablespoons of milk and work the ingredients together.  

Take 400 g (14.1 oz) of the finished batter and place it in a separate bowl. Add sifted cacao and three tablespoons of milk to the bowl and mix until smooth.

      Preparation traditional marble pound cake recipe

Butter a baking pan, either a fluted springform or a fluted tube/bundt pan. Add the batter in equal parts to the pan, starting with one layer vanilla batter, one layer chocolate batter and ending with a layer of vanilla batter. If you want a more marbled effect, you could use a large fork or spoon to twist through the layers of batter.

                     Baking traditional marble pound cake recipe

Preheat the oven at 175°C – 185°C (350°F- 365°F). Place the cake on the middle rack and bake for about 45-55 minutes, depending on what kind of baking pan you have used. The higher the baking pan, the longer it takes to bake the cake. Test with a toothpick. Stick a toothpick into the center of the cake, and when it comes out clean, the cake is ready.

Turn off the heat and remove the cake from the oven. Leave the cake for ten minutes in the pan before taking it out and placing it on a cooling rack. Let it cool down. Sprinkle some powdered sugar on top.

Traditional Marble Pound Cake

 

German Hazelnut Macaroon Recipe

German Hazelnut Macaroon Recipe

German Hazelnut Macaroon Recipe

The German Hazelnut Macaroon Recipe is a traditional recipe for Christmas cookies. Hazelnut Macaroons are called Haselnussmakronen in Germany.

Ingredients for German Hazelnut Macaroon Recipe:

  • 4 egg whites, XL
  • 200 g (7.05 oz) of sugar
  • ¼ teaspoon of cinnamon, ground
  • ½ teaspoon of almond extract
  • 200 g (7.05 oz) of hazelnuts, sliced
  • 150 g (5.29 oz) of hazelnuts, ground OR meal
  • whole hazelnuts,  for topping (optional)

German Hazelnut Macaroon Recipe

Preparation:

Use your electric hand mixer to beat the egg whites until they are very stiff. Slowly add sugar, almond extract, and cinnamon. Use your whisk or a pastry blender to fold in the sliced hazelnuts and the ground hazelnuts. Stir gently so that the batter stays fluffy. Use two teaspoons to place small clumps of the mixture on a baking sheet covered with baking paper.

Preparation of batter for German Hazelnut Macaroon Recipe      

Use two teaspoons to place small clumps of the mixture on a baking sheet covered with baking paper. Place whole hazelnuts on top of each macaroon.

Shaping macaroons made with German Hazelnut Macaroon Recipe                     

Preheat the oven to 140°C – 150°C (280°F – 300°F) and bake the Hazelnut Macaroons for 22-25 Minuten on the rack one above the middle rack. Remove the macaroons from the baking sheet and let them dry and cool down on a cooling rack.

German Hazelnut Macaroon Recipe