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    You are in: Home / Cookbooks / German Cakes
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    100 recipes in

    German Cakes

    This is a selection of cakes which are German or Austrian.
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    I love this cake. The special ingredient here is curd (German: Quark), which gives this cheesecake the fresh flavour.

    Recipe #140549

    This is another authentic recipe from the former East Germany. Dresden is world known for this wonderful Stollen, served only during December and the Christmas time. It is served in slices as a dry cake in the afternoon with coffee. Do NOT substitute any ingredients and make it more than 1 week in advance, as it needs to sit, tightly wrapped in plastic foil, to moisten. No eggs should be used in Stollen, as they will dry it out. Cooking time includes rising and resting time. Please read the instructions carefully, as this recipe is for bakers, who are experienced and knowledgeable with yeast doughs.

    Recipe #128463

    This was posted in response to a recipe request in the German Cooking Forum. It's been translated from a recipe on www.mamas-rezepte.de. I hope you'll like it.

    Recipe #131923

    This is my auntie Lene's recipe for a German style apple pie which is different from a standard American or English pie. The crust is finer and the whole pie is deeper. My mum always makes it when my BF and I come to Germany for a visit and he just can't get enough of it. Sorry it's only metric at the moment, next time I'll make it I'll measure in cups. Also, my mum tends to make the actual filling without actual measurements, so you might want to adjust amounts slightly to your liking. You can add raisins, about 1/4 of a cup, but I don't like them so much so I leave them out. You can make the filling ahead or make double the amount and freeze some for the next time, just leave out the almonds and add them after you have defrosted it. It seems like a lot of work, but it is quite simple and well worth the effort. Serve with freshly whipped cream and I'll promise you, you'll love it!

    Recipe #151309

    1 Reviews |  By Sue Lau

    A very light, flourless cake.

    Recipe #35916

    This is one version of a famous cake that originated in Austria and is modelled after the Mozartkugeln chocolate marzipan truffles. This is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort.Translated & adapted from "Kochen & Geniessen" magazine, directly from the German. If you are serving this to adults and want even more Mozartkugeln flavor -lightly brush the cooled cake layers with some Mozart Liqueur before stacking. In Germany, marzipan is often sold unsweetened in the baking aisle, in which case, you will need to add powdered sugar to it (which will absorb into the marzipan as you knead it). In the US, marzipan is often available already sweetened, in which case you can omit the powdered sugar, or add some to taste.

    Recipe #36227

    4 Reviews |  By 1Steve

    A friend shared this recipe with me it's from the Maida Heatter's Book of Great Desserts. It makes a nice Holiday or dinner party dessert

    Recipe #64948

    This Austrian recipe was given to me years ago when we were on a ski-vacation to Vent in South Tyrol by the owners of Hotel Post. I have made it for guests and birthdays for many year, and it always receives compliments and recipe requests. You will not regret making the efford!

    Recipe #74541

    Austrian yeast cake, only this one has flecks of chocolate through the filling with raisins...

    Recipe #83400

    Scrumptious strudel...the filling is divine, and the flaky pastry crust is amazing. Prep time is an estimate and does not include chilling pastry overnight.

    Recipe #107151

    This Vienese classic made easier with a cake mix.

    Recipe #121036

    This lovely dessert would have been the featured pastry at "Jause" --a lovely old German/Austrian custom of pausing in the afternoon for cake and coffee and conversation. Prep time does not include time for cooling the torte layers.

    Recipe #135440

    These are light and delicious crumbly little cakes that kids just love (grown ups too) comes from a hand written recipe book of my grandmothers that she started during the second world war. Really simple recipe but great result

    Recipe #164678

    This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard.

    Recipe #170669

    The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking. **The dough needs to be refrigerated overnight.

    Recipe #170939

    This cake can be made with an almond filling, or more famously with raspberry jam.

    Recipe #181641

    A high proportion of nuts and a dash of cocoa make this a “brown” Linzertorte. European bakers also use rice paper (Oblaten) on the bottom crust to protect it from the preserves, which would make it soggy. Chef Rodgers solved the problem by brushing the crust with egg white (a major ingredient in Oblaten), pre-baking it first. The choice of preserved is up to you. Chef Rodgers votes for black currants.

    Recipe #182424

    Source: Better Homes and Gardens A chocolate glaze and apricot preserves spread on a dense chocolate cake are characteristics of this dessert, named for the Viennese hotel owner who created it in 1823.

    Recipe #185989

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