Berliner Bröt - Berlin Bread

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READY IN: 35mins
Recipe by mollypaul

A recipe handed down generation to generation for over two hundred fifty years. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition


  1. To make meringue: Beat whites until stiff; add 4 tablespoons sugar gradually, beating thoroughly.
  2. Fold in remaining sugar and vanilla.
  3. Preheat oven to 350F and grease jelly roll pan.
  4. Beat eggs; add sugar and beat thoroughly.
  5. Add melted chocolate.
  6. Sift dry ingredients together and add to batter alternatively with milk.
  7. Add almonds and stir until mixture is well blended.
  8. Spread 1/2 inch thick and bake for 20 minutes.
  9. After baking, cut into strips; frost thinly with meringue and brown slightly in the oven.

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