Cakes

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Recipe for Bienenstich

This is the recipe I use for Bienenstich or any sheet cake. For the Quark (I substitute a mixture of 1 part of sour cream and 2 parts of ricotta cheese) This cake is not as dry as the one with yeast.

Mixture for the dough:

3/4 cup Quark (see above) 
1/2 cup sugar 
pinch of salt 
4 tablespoons oil 
4 tablespoons milk 
1/2 teaspoon vanilla extract ( some times I use rum -,almond 
extract) 
Mix the above ingredients 
add 
2 cups of four 
2 teaspoons of baking powder. 

Lightly oil your hands and form dough into a ball. The dough will be very soft Place the dough ball in a spring form or tart pan You may use a cake pan, or two small pie pans. Pushing with your thumbs against the side of the mold, make a raised border to prevent the fruit juices from boiling over the sides as the tart bakes. For a topping you can use any kind of fruit slices, placed in a decorative pattern and sprinkle the fruit with 1/4 cup of sugar.

Bake the tart at 375F. degrees for 35 min. Let it cool. It is best served warm. You can bake it ahead of time and warm the tart.

Different toppings:

My favorite toppings are: Sugar topping. (Zuckerkuchen):

Prepare the dough as above and sprinkle the dough with pieces of butter and sugar; bake it. After the tart is baked and while still hot, brush the top with sour cream

Schmandkuchen

If you are not able to buy it, here is the recipe:

Beat 2-3 tablespoons sour cream . Place mixture in glass jar with lid. Lit it "cure" in warm place in your kitchen for 2 days. By the second day it should be thick creamy texture and beginning to turn yellow. At this point, it can be refrigerated for several days until you are ready to use it.

Pudding topping : Use vanilla pudding, prepare as directed. Add raisins or pineapples and pour over tart and bake.

Streuselkuchen

Crumb topping(Streuselkuchen)

2 cups flower 
2 cups sugar 
1 cup butter 
1 teaspoon cinnamon 
Mix together and sprinkle over tart. 

Topping for Bienenstich

1/3 lb Butter or Margarine 
7 oz. sugar 
1 teaspoon vanilla 
2 tablespoons milk 
1/3 pound sliced almonds 
2 tablespoons lemon juice 

For Topping: Combine; butter, sugar, vanilla,milk, almonds and lemon juice. Heat for 5 min. Let cool slightly and pour on top of dough. Bake for on 375F degrees for 35 min. After baking cool the cake.

Filling

1 pkg Vanilla pudding 
2 1/8 c milk 
pinch of salt 
3 tablespoons sugar 
1/3 cup butter 

Combine the pudding with cold milk. Cook remaining milk with salt and sugar. Take from heat and add vanilla pudding. Now heat until it boils. Remove from heat and allow to cool some. Beat butter till smoth and add cooked pudding slowly. Mix well. Cut cake in half. On the lower half pour the filling mixture. Put the other half of the filling on the top of the cake. K. Hines


Butter Kuchen ( Butter Cake)

2-2 1/2 C flour
1/2 C Sugar
2 tsp Baking Powder
1 Stick of Margarine or 1/2 C
Couple Sticks of Butter - diced up

Combine flour, sugar, baking powder and margarine in a bowl. Knead right in bowl. Put in greased pan or cookie sheet.

Mix together sugar and cinnamon.

Place diced up butter throughout cake. Sprinkle sugar and cinnamon mixture on top.

Bake at 350F. degrees for 15-30 minutes until crust is golden brown.

Great for a Good Appetite!!!!!

sent in by Cathy von Hassel-Davies

  • Here is another variation:

This looks and sounds familiar with an Ostpreu├čen (East Prussian) Kuchen my mother made..... the only difference is that apple slices were added in a row before baking. Actually there is enough room for three rows of apple slices.

sent in by Rollo


Pflaumen Kuchen ( Plum Cake)

2-2 1/2 C flour
1/2 C Sugar
2 tsp Baking Powder
1 Stick of Margarine or 1/2 C
25-30 Italian Plums (can use regular plums)

Combine all ingredients except plums, in a bowl. Knead right in bowl. Put in greased pan or cookie sheet. Put plums on top and sprinkle a little sugar over top.

Bake at 350F. degrees for 15-30 minutes until crust is golden brown. When done baking sprinkle more sugar on top.

Excellent for a Good Appetite!!!!!

sent in by Cathy von Hassel-Davies


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