The german baking cookbook 115 authentic german recipes of tortes, pastries, cakes, candies, salty bakes, and much more!

The German Baking Cookbook
115 Authentic German Recipes of Tortes, Pastries, Cakes,
Candies, Salty Bakes, and Much More!
HANNAH BECKER
Copyright © Hannah Becker, 2021

TABLE OF CONTENTS
Introduction
The German Kitchen (Die Deutsche Küche)
FATS (Fett)
STARCHES AND FLOUR (Stärke und Mehl)
THE UTENSILS (Die Geräte)
Miscellaneous equipment
Cooking Terms (Worterklärungen)
Baking (Backwerk)
SALT BAKING (Salzgebäck)
CARAWAY POTATO STICKS (Kümmel-Kartoffelstangen)
CHEESE CRACKERS FOR SOUP (Käsegebäck)
HAM POCKETS (Schinkentaschen)
KURLÄNDER RACON TART (Kurländer Speckkuchen)
SALTY TART PASTRY (Salziger Mürbteig)
STUTTGART OR SWABIAN ONION TART (Stuttgarter oder Schwäbischer
Zwiebelkuchen)
SWABIAN SAUERKRAUT CAKE (Schwäbischer Sauerkrautkuchen)
TORTES (Torten)
BISCUIT TORTE (Biskuittorte)
BLACK BREAD-SPICE TORTE (SchwarzbrotGewürztorte)
BLACK FOREST CHERRY CAKE (Schwarzwälder Kirschtorte)
CHOCOLATE POTATO TORTE (Schokoladen-Kartoffeltorte)
LAYER CAKE (Schichttorte)
MERINGUE TORTE (Schaumtorte)
MOCK SADDLE OF VENISON (Falscher Rehrücken)
NUT TORTE (Nusstorte)
PISCHINGER TORTE
PRINCE REGENT TORTE (Prinzregententorte)
PASTRIES (Feingebäck)
APPLES IN NIGHTGOWNS (Äpfel im Schlafrock)
CHEESE STRUDEL (Topfenstrudel)
CHEESE TART (Käsekuchen mit Mürbteig)
CREAM PUFF PASTRY OR CHOUX PASTE (Brandteig)
CREAM PUFFS, ÉCLAIRS OR WREATHS (Windbeutel, Éclairs oder Kränze)
CRUMB-TOPPED FRUIT TART (Obstkuchen mit Streusel)
FRUIT TART WITH WHIPPED CREAM OR CRUMB TOPPING (Obstkuchen mit
Schlagrahm oder Streusel)
GOOSEBERRY TART (Stachelbeerkuchen)
LINZER TORTE (Linzer Torte)
PLUM, CHERRY OR RHUBARB STRUDEL (Zwetschgen-, Kirschen- oder
Rhaharberstrudel)
POPPY SEED STRUDEL (Mohnstrudel)
RASPBERRY OR STRAWBERRY SNOW PIE (Himbeer- oder Erdbeerschaumkuchen)
RICH TART PASTRY (Mürbteig)
RICH TART PASTRY I

RICH TART PASTRY II
RICH TART PASTRY III
RICH TART PASTRY STRUDEL OR HUSSAR STRUDEL (Mürbteig- oder
Husarenstrudel)
STRUDEL DOUGH (Strudelteig)
APPLE STRUDEL (Apfelstrudel)
SWABIAN APPLE OR PLUM TART (Schwäbischer Apfel- oder Zwetschgenkuchen)
BAVARIAN APPLE OR PLUM CAKE (Bayrischer Apfel- oder Zwetschgenkuchen)
TYROLEAN STRUDEL (Tiroler Strudel)
DEEP-FRIED PASTRIES (Schmalzgebäck)
BAVARIAN CHURCH FESTIVAL DOUGHNUTS (Bayrische Kirchweihnudeln oder
Kirchweihküchel)
BERLIN JELLY DOUGHNUTS (Berliner Pfannkuchen)
LITTLE CUSHIONS (Polsterzipfel)
REGENSBURG CRULLERS (Regensburger Brandteigkrapfen)
RUFFLES (Strauben)
FRITTER BATTER (Küchelteig)
APPLE FRITTERS (Apfelküchel)
OTHER FRUIT FRITTERS
PRUNE FRITTERS (Schlosserhuben)
YEAST BAKING (Hefegebäck)
BASIC YEAST DOUGH (Hefeteig)
RICH YEAST DOUGH (Feine Hefeteig)
BREMEN LOAF (Bremer Klöben oder Klaben)
BUTTER COFFEE CAKE (Butterkuchen)
CHEESE COFFEE CAKE (Käsekuchen)
CHRISTMAS FRUIT BREAD (Hutzelbrot)
CINNAMON COFFEE CAKE (Kaneelkuchen)
CRUMB COFFEE CAKE (Streuselkuchen)
DRESDEN STOLLEN (Dresdner Stollen)
EASTER BREAD (Osterfladen)
FRUIT COFFEE CAKE (Obstkuchen)
HONEY BEE CAKE (Bienenstich)
KUGELHUPF (Kugelhopf)
ROLLED COFFEE CAKE (Wickelkuchen)
POPPY SEED FILLING
RAISIN-NUT FILLING
NUT WREATH (Nusskranz)
SNAILS (Schnecken)
THREE KINGS’ BREAD (Dreikönigsbrot)
TURBAN OR HEALTH CAKE (Napfkuchen oder Gesundheitskuchen)
CAKES (Kuchen)
BISHOP’S BREAD (Bischofsbrot)
CHOCOLATE CHERRY CAKE (Brauner Kirschkuchen)
FRANKFURT WREATH (Frankfurter Kranz)
QUICK COFFEE CAKE (Blitzkuchen)
ROYAL CAKE (Königskuchen)
SAND CAKE OR TORTE (Sandkuchen oder Sandtorte)
SWABIAN RUM CAKE (Schwäbischer Bund)
WESTPHALIAN CHERRY CAKE (Westphälischer Kirschkuchen)

CHRISTMAS CAKES AND CANDY (weihnachtsgebäck und-konfekt)
ANISE DROPS (Anislaibchen)
CINNAMON STARS (Zimtsterne)
FRANKFURT BEGGARMEN (Frankfurter Bettelmännchen)
FRANKFURT PRINTS (Frankfurter Prenten)
FRIEND OF THE HOUSE (Hausfreunde)
HAZELNUT MACAROONS (Haselnussmakronen)
ALMOND MACAROONS (Mandelmakronen)
HONEY SPICE TORTE (Lebkuchentorte)
LITTLE ROGUES, OR JAM CIRCLES (Spitzbuben)
NÜRNBERGER HONEY SPICE CAKES (Nürnberger Lebkuchen)
PEPPER NUTS (Pfeffernüsse)
QUINCE CANDY (Quittenkonfekt)
SIMPLE HONEY SPICE CAKES (Einfache Lebkuchen)
SPEKULATIUS
SPICE CAKES (Elisenlebkuchen)
SPRINGERLE
VANILLA PRETZELS (Vanillebrezeln)
WHITE HONEY SPICE CAKES (Weisse Lebkuchen)
CAKE TRIMMINGS (Kuchengarnitur)
BUTTER CREAM FROSTING OR FILLING (Buttercreme)
CHOCOLATE CURLS (Schokohdenspäne)
COCOA GLAZE (Kakaoglasur)
COFFEE ICING (Kaffeeglasur)
CUSTARD FILLING (Vanillecreme)
DARK CHOCOLATE ICING (Schokoladenglasur)
EGG WHITE ICING (Eiweissglasur)
HARD CHOCOLATE ICING (Feine Schokoladenglasur)
JAM GLAZES (Geleeglasuren)
ORANGE OR LEMON SUGAR (Orangen- oder Zitronenzucker)
POWDERED-SUGAR GLAZE (Puderzuckerglasur)
PUNCH ICING (Punschglasur)
KIRSCH ICING (Kirschglasur)
QUICK BUTTER CREAM (Einfache Buttercreme)
SUGAR ICING (Zuckerglasur)
VANILLA SUGAR (Vanillezucker)
WHIPPED CREAM THICKENED WITH GELATIN (Schlagrahm mit Getatine)
WHITE ICING (Weissglasur)
Snacks and Appetizers
Ham and Bacon (Schinken Und Speck)
BEEF TARTAR APPETIZER (Schlemmerschnitte)
BEER CHEESE (Bierkäse)
CHEESE “WITH MUSIC” (Käse “mit Musik”)
CHICKEN LIVER PATÉ (Hühnerleberpastete)
GERVAIS, PREPARED (Gervais, angemacht)
HAM ROLLS WITH ASPARAGUS (Schinkenröllchen mit Spargel)
JELLIED CALVES’ AND PIGS’ FEET (Saure Sülze)
MEAT SALAD (Fleischsalat)
MOCK BEEF HEAD SALAD (Falscher Ochsenmaulsalat)
SACHER CHEESE (Sacherkäse)

TONGUE SALAD (Zungensalat)
Cold Appetizers (Kalte Vorspeisen)
HERRING SALAD (Heringssalat)
PICKLED HERRING (Marinierter Hering)
ROLLMOPS
MATJES ROLLS (Matjesröllchen)
BAVARIAN WURST SALAD (Bayrischer Wurstsalat)
CHEESE-WURST SALAD (Käse- und Wurstsalat)
CRABMEAT COCKTAIL (Krabbencocktail)
PICKLED EGGS (Soleier)
RUSSIAN EGGS (Russische Eier)
SHRIMP SALAD (Garnelesalat)
Hot Appetizers (Warme Vorspeisen)
ANCHOVY-CHEESE TOAST (Sardellen-Käse auf Toast)
BAKED OYSTERS, HAMBURG STYLE (Gebackene Austern, auf Hamburger Art)
BAKED ROQUEFORT CHEESE WITH APPLE (Roquefortkäse mit Apfel, überbackener)
BRATWURST IN PASTRY (Bratwurst in Teig)
CURRY WURST
HAM AND ASPARAGUS AU GRATIN (Schinken und Spargel überkrustet)
LOBSTER FRICASSEE (Hummerfrikassee)
ROYAL PATTIES (Königinpastetchen)
Soups (Suppen)
POT VEGETABLES OR SOUP GREENS (Wurzelwerk oder Suppengrün)
Hot Soups (Heisse Suppen)
ALLGÄU CHEESE SOUP (Käsesuppe, auf Allgäuer Art)
ALSATIAN SAUERKRAUT SOUP (Elsässische Sauerkrautsuppe)
BARLEY AND GIBLET SOUP (Graupen- und Kleinsuppe)
BAVARIAN VEGETABLE SOUP (Bayrische Gemüsesuppe)
BLACK BREAD AND SOUR CREAM SOUP (Schwarzbrot-Rahmsuppe)
BLACK BREAD SOUP WITH BRATWURST (Schwarzbrotsuppe mit Bratwürstchen)
BONE STOCK (Knochenbrühe)
BRAIN SOUP (Hirnsuppe)
CELERY SOUP (Selleriesuppe)
CLEAR BEEF BROTH (Fleischkraftbrühe)
CLEAR VEAL BROTH (Kalbskraftbrühe)
CLEAR CHICKEN BROTH OR SOUP (Hühnerkraftbrühe oder Hühnersuppe)
CREAM OF CHICKEN SOUP (Hühnercremesuppe oder Königinsuppe)
CREAM OF FISH SOUP (Fischcremesuppe)
CREAM OF LOBSTER SOUP (Hummercremesuppe)
DRIED PEA, BEAN OR LENTIL SOUP (Hülsenfruchtsuppe—Erbsen, Bohnen, Linsen)
FISH STOCK (Fischbrühe)
GOULASH SOUP (Gulyassuppe)
HAMBURG EEL SOUP (Hamburger Aalsuppe)
HOT BEER SOUP (Biersuppe)
OXTAIL SOUP (Ochsenschwanzsuppe)
POTATO SOUP (Kartoffelsuppe)
SHEPHERDS’ SOUP (Hirtensuppe)
SOUTH GERMAN ONION SOUP (Süddeutsche Zwiebelsuppe)
SPRING SOUP (Frühlingssuppe)
VEGETABLE BROTH (Wurzelbrühe)

YELLOW PEA SOUP, BERLIN STYLE (Gelbe Erbsensuppe, auf Berliner Art)
Cold Soups (Kaltschalen)
BEER SOUP (Bierkaltschale)
BUTTERMILK SOUP (Buttermilchkaltschale)
BUTTERMILK-RASPBERRY SOUP (Buttermilch-Himbeerkaltschale)
WINE SOUP (Weinkaltschale)
CHERRY SOUP, HOT OR COLD (Kirschsuppe oder Kirschkaltschale)
Soup Garnishes and Dumplings
GENERAL RULES FOR DUMPLING MAKING
OTHER SOUP GARNISHES
BAVARIAN BREAD DUMPLINGS (Bayrische Semmelknödel)
BIBERACH FRIED VEAL DUMPLINGS (Biberacher Bratknödel)
BOHEMIAN DUMPLINGS (Böhmische Knödel)
COOKED POTATO DUMPLINGS (Gekochte Kartoffelklössel)
COTTAGE CHEESE DUMPLINGS (Topfenknödel)
EGG CUSTARD CUBES (Eierstich)
EGG FLAKES (Einlauf)
FISH DUMPLINGS (Fischklösschen)
FLOUR DUMPLINGS (Mehlklösse)
FRIED “PEAS” (Gebackene Erbsen)
LIVER DUMPLINGS (Leberknödel)
MARROW DUMPLINGS (Markklösschen)
MEAT DUMPLINGS (Fleischknödel)
NAPKIN DUMPLING (Serviettenkloss)
NOODLES (Nudeln)
GRATED NOODLES (Reibele)
PANCAKE STRIPS (Flädchen)
RAW POTATO DUMPLINGS (Rohe Kartoffelklösse)
SEMOLINA DUMPLINGS (Griessklösschen)
SNOW BALLS (Schneeklösschen)
SOUP MACAROONS (Suppenmakronen)
SPÄTZLE, SWABIAN
SPONGE DUMPLINGS (Schwemmklösschen oder Brandteigklösschen)
STEAMED SWEET DUMPLINGS (Dampfnudeln)
SWABIAN “POCKETS” (Schwäbische Maultaschen)
THURINGIAN RAW POTATO DUMPLINGS (Rohe Kartoffelklösse, auf Thüringische Art)
TYROLEAN DUMPLINGS (Tiroler Knödel)
Desserts (Süsspeisen, oder Nachspeisen)
HOT DESSERTS (warme Süsspeisen)
ALMOND OR HAZELNUT SOUFFLÉ (Mandel oder Haselnussauflauf)
APPLE SOUFFLÉ (Apfelauflauf)
APPLESAUCE MERINGUE (Apfelreisberg)
BAKED BREAD PUDDING WITH NUTS OR POPPY SEEDS (Semmelauflauf)
BEGGARMAN’S APPLE OR APPLE AND BLACK BREAD PUDDING (Apfelbettelmann
oder Apfel Pumpernickelauflauf)
BERLIN COFFEE PUDDING (Berliner Kaffeeauflauf)
COTTAGE CHEESE SOUFFLÉ (Quarkauflauf)
FARINA PUDDING (Greisspudding)
FRANKFURT CHOCOLATE PUDDING (Frankfurter Pudding)
KARLSBAD SOUFFLÉ (Karlsbader Auflauf)

PUNCH SOUFFLÉ (Punschauflauf)
RHINE MERINGUE PUDDING (Rheinischer Bund)
RICE PUDDING OR SOUFFLÉ (Reisauflauf)
TAPIOCA PUDDING OR SOUFFLÉ (Sagoauflauf)
SALZBURGER NOCKERL
SOUR CREAM SOUFFLÉ (Sauerrahmauflauf)
SWABIAN BREAD PUDDING (Schwäbischer Ofenschlüpfer)
VIENNA WINE PUDDING (Wiener Weinkoch)
COLD DESSERTS (Kalte Süsspeisen)
AMBROSIA CREAM (Ambrosiacreme)
APPLE COMPOTE (Apfelkompott)
STEWED PEARS (Birnenkompott)
APPLE SNOW (Apfelschnee)
BAKED MARZIPAN APPLES (Überbackene Marzipanäpfel)
BAVARIAN CREAM, OR FINE MOLDED CREAM (Bayrische Creme, oder Feine
Abgeschlagene Creme)
BERRY COMPOTES (Beerenkompotte)
CHEERY, PEACH, APRICOT OR PLUM COMPOTE (Kirschen-, Pfirsich-, Aprikosen-,
oder Mirabellenkompott)
CHESTNUTS WITH APPLES OR QUINCE (Kastanien mit Äpfeln oder Quitten)
COLD CHOCOLATE-SEMOLINA PUDDING (Kalter Schokoladenpudding)
COTTAGE CHEESE AND FRUIT CREAM (Topfenfruchtcreme)
FLUMMERY (Flammen)
FRUIT PUDDING (Obstgrütze)
FRUIT SALAD WITH HONEY AND WINE (Fruchtsaft mit Honig und Wein)
GELATIN DESSERTS (Süsse Sülze oder Gelee)
JELLIED CREAM OR UNCOOKED, STIRRED CREAM (Roh- oder Kaltgerührte Creme)
LEMON COMPOTE (Zitronenkompott)
MILK RICE OR MILK TAPIOCA (Reisbrei oder Sagobrei)
RICE TRAUTMANNSDORFF (Reis Trautmanmdorff)
ROYAL CREAM (Königscreme)
SIMPLE CUSTARD CREAM (Einfache Creme)
SOUR CREAM MOUSSE (Sauerrahmcreme)
SPRING COMPOTE (Frühjahrskompott)
STEWED CURRANTS (Johannisbeerkompott)
STEWED DRIED FRUIT IN WHITE WINE (Trockenobstkompott in Weisswein)
STEWED GOOSEBERRIES (Stachelbeerkompott)
STEWED RHUBARB (Rhabarberkompott)
STRAWBERRY CREAM (Erdbeercreme)
STRAWBERRY SNOW WITH WHIPPED CREAM (Erdbeerschnee mit Schlagsahne)
STUTTGART APPLE-RICE (Stuttgarter Apfelreis)
SUMMER FOUR-FRUIT COMPOTE (SommerVierfruchtkompott)
DESSERT SAUCES (Süsse Sossen)
ALMOND SAUCE (Mandelsosse)
COLD RASPBERRY OR STRAWBERRY SAUCE (Kalte Erdbeer- oder Himbeersosse)
FOAMY COFFEE SAUCE (Kaffeeschaumsosse)
FOAMY HAZELNUT CREAM (Hasselnusscremesosse)
FOAMY WINE SAUCE (Weinschaumsosse)
FRUIT SAUCE (Fruchtsosse)
HOT RED WINE SAUCE (Warme Rotweimosse)
LEMON SAUCE (Zitronensosse)

PRUNE SAUCE WITH ALMONDS (Pflaumenosse mit Mandeln)
SAUCE OF DRIED APPLES OR APRICOTS (Sosse aus getrockneten Äpfeln oder
Aprikosen)
VANILLA SAUCE (Vanillesosse)
WHIFFED CREAM (Schlagrahm)
WHITE RUM SAUCE (Weissrumsosse)
WHITE WINE ZABAGLIONE (Weinchaudeau)
Ice Creams And Frozen Desserts (Eis Und Gefrorene Nachspeisen)
ALMOND NOUGAT SUNDAE (Krokantbecher)
BLACK FOREST SUNDAE (Schwarzwaldbecher)
HAWAIIAN SUNDAE (Hawaübecher)
ROYAL SUNDAE (Königsbecher)
STRAWBERRY SUNDAE (Erdbeerhecher)
TUTTI-FRUTTI SUNDAE (Tutti-Fruttibecher)
ICE CREAM BOMBES AND MOUSSES (Eisbomben)
ALMOND-PRALINE BOMBE (Krokantbombe)
BUTTERMILK-RUM BOMBE (Rumeisbombe, oder Zitteleis)
CHOCOLATE BOMBE (Schokóladenbombe)
CURRANT ICE (Johannisheereis)
FOOD OF THE GODS (Götterspeise)
LEMON BOMBE (Zitronenbombe)
MAY BOMBE (Maibombe)
ROMAN ICE PUNCH (Römischer Eispunsch)
VANILLA BOMBE (Vanillebombe)
WHIPPED-CREAM FRUIT BOMBE (Schlagrahmbombe mit Früchten)
WOODRUFF ICE (Waldmeistereis)
About the Author

INTRODUCTION
Germany is not the biggest country, but is surely one of the most beautiful
ones. It actually smaller than the state of Montana. It does, however, share
its border with multiple countries, and has a long coastline to the north. All
the neighboring countries and the sea have a significant impact on German
cuisine. While small, Germany has multiple types of terrains and weathers,
adding to the variety of cuisine that is enjoyed here.
If you’re an American, and have ever eaten in a German restaurant, just
know that the menus in these restaurants don’t do justice to German
cuisine. Most of the recipes you find in these restaurants are cliches of
German cooking. The real purpose of this book is to introduce the reader
to the true variety and taste of German cuisine that one can’t find in most
German restaurants.
Transitioning to German food should be especially easy for Americans, as
German cuisine uses ingredients and seasonings quite similar to American
cuisine. If you’ve travelled through Europe as an American, you know
what I’m talking about. Most Americans find German food best in all of
Europe. German food is loaded with meat and potatoes. Butter and lard
common sources of fat in German food, just as in American food. We
Germans enjoy quality ham or bacon with fried eggs, and the Christmas
food enjoyed here is pretty much the same as that Americans enjoy during
the holiday season. German food goes great with beer, just like American
food.
It is impossible for any book to cover all the recipes enjoyed in Germany,
but I do the best that I can in this book to cover all the best stuff.
The German Kitchen (DIE
DEUTSCHE KÜCHE)
You will need basic cooking experience, and knowledge of cooking
terminology to follow this book, but that is about it. This is really basic
stuff that I’m sure you know, so even if you’re a beginner to German
cooking, you’ll do just fine with this book.
This book often calls for basic tools used in the German kitchen such as:

coffee pot, water kettle, some frying pans and saucepans, a few bigger pots
of one sort or another and, in some cases, even a double boiler, a wooden
mixing spoon or two, a set of knives and a good sharpener for them, a
strainer, and basic measuring cups and spoons. You will also do well to
keep the basic stuff like salt, pepper, sugar, flour, etc. in your pantry at all
times.
Once you get a hang of the fundamental German flavors, you will be able
to make any recipe taste German. It is all about the seasoning, and the
cooking method, and once you’ve cooked a few recipes in this book, you’ll
start to get the hang of it. Below is the list of the most basic ingredients
that make food taste “German”. You will do well to have these on hand if
you are serious about German cooking.
Vinegar (Essig): Sweet and sour dishes are the heart and soul of German
cooking. Vinegar, together with sugar, is therefore one of the most
common ingredients in German cooking.
Vanilla (Vanille): Vanilla needs no introduction. It is a common
ingredient in Cakes, desserts, etc.
Tomato puree or ketchup (Tomatenmark oder Ketchup): Frequently
stirred into soups, stews and sauces just before you serve to improve color.
Both are also added to mayonnaise and cottage cheese dressing used for
fish or fruit salads.
Thyme (Thymian): A common ingredient in vegetable soups and stews as
well as in some sausages.
Tarragon (Estragon): A common ingredient in salad dressings and
vinegar.
Savory (Bohnenkraut): As its name implies, this is Germany’s favorite
“bean herb.” It is used in almost all dried and fresh bean dishes, many
vegetable soups, and is an essential ingredient in Hamburg Eel Soup.
Sage (Salbei): Fresh sage leaves are a common ingredient in multiple eel,
pork, lamb and mutton dishes and also flavor a few cheeses and sausages.
Rum (Rum): A common ingredient in puddings, molded jellies and frozen
cream desserts, as well as cakes and frostings. It is used as a substitute foro
the mellow-flavored Arabic liqueur, arrack. The latter is perhaps tougher
to find, so use whichever you can get your hands on.
Rosemary (Rosmarin): Used mostly for lamb and mutton dishes in
Germany.

Raisins and currants (Rosinen und Korinthen): A common ingredient in
desserts and cakes, also added to multiple sweet-and-sour sauces and meat
dishes such as Rhineland Sauerbraten.
Pot vegetables, root vegetables or soup greens (Wurzelwerk oder
Suppengrün): This combo is probably the most characteristic of German
cuisine. Multiple soups and fish or meat stews and pot roasts are seasoned
with this group of root vegetables and greens. It includes carrot, parsley
root (petrouchka), parsnip, leek, knob celery or celeriac, onion and
sometimes white turnip, together with such greens as flat parsley, celery
leaves and perhaps dill, though this last is likely to sour as it cooks and is
better added raw as a garnish. Not all are crucial at all times, but variety is
always preferred. Turnip has a strong taste, and I personally don’t like
using it too much.
Poppy seeds (Mohnsamen): A common ingredient in cakes and yeast
breads as well as for flavoring buttered noodles and potato puddings.
Pepper (Pfeffer): German food is never too spicy, but white pepper is used
sparingly in quite a few recipes.
Parsley (Petersilie): A very common ingredient in German recipes. Try to
buy it fresh. Dried parsley will do in a pinch.
Paprika (Paprika): Sweet paprika is used in multiple soups, stews and
sauces, more in Bavaria and Prussia than elsewhere. It is an important
ingredient in goulash and goulash soup and is also used as decorate on
many dishes, as it is here.
Onions (Zwiebeln): These form the base of pretty much every soup, sauce,
meat, fish and vegetable dish.
Nutmeg (Muskatnuss): A common ingredient in desserts and cakes, also
very popular in creamed potatoes and potato puddings. Cream soups and
sauces and bread dumplings are also flavored with this spice.
Mustard (Senf): Powdered mustard is a common ingredient in salad
dressings. Mustard is also used in multiple sauces and in such cooked
dishes as Mutton Pot Roast with Mustard.
Marjoram (Majoran): As with basil, this is mostly used in soups and
stews in Bavaria, though it used elsewhere in the country to a smaller
degree.
Mace (Muskatenblüte): A common ingredient in fish or chicken soups,
stews and some white sauces, this is also a great favorite with creamed

cauliflower and potato dishes.
Lovage (Liebstöckel): It is ok to buy this dried if you can’t find it fresh. Its
mild carrot flavor makes it the perfect ingredient for some soups and meat
stews.
Lemon (Zitrone): It is a super common ingredient in soups, stews, sauces,
meat and fish dishes, desserts and cakes. Lemon juice may be used as a
substitute for vinegar for sauces that are sweet and sour, and it flavors all
of the white stews known as fricassees.
Juniper berries (Wacholderbeeren): Although most popular in Swabia,
these big brown berries, lightly crushed, are used in game dishes
throughout Germany. In Swabia they are also used to make sauerkraut
instead of caraway seeds, and flavor a popular white Schnaps liqueur.
Jams and jellies (Marmeladen): Currant and raspberry preserves are
frequently melted into sauces that are to be served with meats, particularly
game, and into such dishes as Hamburg Eel Soup. They are also used in
preparing red cabbage, and as fillings for cakes and cookies.
Horseradish (Meerrettich): Freshly grated horseradish root mixed with
whipped cream, sour cream, cream sauce, apples or grated lemon rind is
served with multiple boiled meat and fish dishes all through Germany. It
must be drizzled with a little vinegar or lemon juice as it is grated, or it
will darken. Since it is very peppery, grate it close to an open window.
Never cook horseradish; simply mix it into cooked food just before you
serve.
Ginger (Ingwer): Commonly used in desserts, cakes and cookies. It is also
added to potted beef dishes, either in powdered form or via spicy
Lebkuchen which are also used in cooking carp.
Garlic (Knoblauch): This is used very frugally in Germany and appears
mostly in the food of the eastern regions. The rest of the country confines
its use mostly to mutton and lamb dishes or as a seasoning in several
sausages and salamis.
Fruit Juices (Obstsafte): Anyone who hasn’t sampled the superb
condensed berry juices that are so popular in Germany doesn’t know what
they are missing. Winy currant juice (Johannisbeersaft), blackberry
(Brombeersaft), strawberry (Erdbeersaft) and cherry (Kirschsaft) are a few
of the most common ingredients. Used separately or in combination with
each other, they make amazing punches or, with ice and soda, Spritzers.

Dill (Dill): Fresh dill is super popular and almost always available in big
well-stocked vegetable markets the year round. Only the fresh is used for
salads; fresh or dried may flavor soups, sauces and especially cucumber
dishes.
Curry powder (Curry): This interesting Oriental spice mix is amazingly
popular in Germany. It is mixed into mayonnaise, cream sauces and
tomato sauces and is a great favorite in hot or cold fish and chicken dishes,
and in Curry Wurst.
Cloves (Nelken): Mostly used in Germany as they are used in America.
Except, they are put into a greater variety of meat dishes; they are used in
sauces served with fish, and some vegetables.
Cinnamon (Zimt): In stick, cracked or powdered form, cinnamon us used
in cakes, desserts and hot drinks. It is also a common ingredient in
multiple soups and sweet-sour sauces, especially those that have raisins.
Chives (Schnittlauch): A spectacular garnish for soups, sauces, egg
dishes, vegetable salads, cottage cheese and sandwich butters. In Germany
they are commonly added raw, after a dish is done cooking. Chives are
seldom cooked.
Chervil (Kerbel): Commonly used in salad dressings and Green Soups.
Cardamom (Kardamom): In powdered form, this aromatic ivory-colored
pod is put into Christmas sweet breads and cookies, most especially to
Lebkuchen.
Caraway seeds (Kümmel): These fresh-tasting gray seeds are used in
multiple breads, soups, meat stews, sauerkraut and cabbage dishes, a few
cakes and an akvavit-like liqueur, Kümmel. They are also go great mixed
into cottage cheese or butter as a sandwich or canapé spread.
Capers (Kapern): These spicy seeds, bottled in vinegar, must be drained,
washed and drained again, before being added, whole or chopped, to other
ingredients. They are used in multiple hot and cold sauces that are served
with fish, shellfish or bland meats such as veal or lamb.
Candied fruits (Kandierte Früchte): Citron (Zitronat), orange peel
(Orangeat), angelica (Angelika) and cherries (Kirschen) are used in
multiple sweet yeast breads or coffee cakes, cookies, candies and puddings
as well as in frozen or jelled desserts. They are frequently soaked until
tender in a little rum or arrack.
Borage (Borretsch): This is very popular in Germany and more widely

available than it is in America. Its mild cucumber flavor is used to
augment salads.
Bay leaves (Lorbeerblätter): A common ingredient in multiple fish and
meat soups and stews, this is particularly popular with veal and lamb. Bay
leaves are also used in Sauerbraten marinade.
Basil (Basilikum): Although used mostly in Bavaria, this is a common
ingredient in some soups, meat stews and sauces elsewhere in Germany.
Germans seldom use pepper in a dish that contains basil.
Apples (Äpfel): This fruit is used as flavoring throughout Germany and is
frequently added to soups and vegetable dishes made with cabbage,
sauerkraut and potato. You may also get the same flavor by substituting
cider (Apfelwein) or a dark jam, Apfelkraut, which is like apple butter.
Never use sugar with the latter.
Anise (Anis): These licorice-flavored seeds, whole or powdered, are used
to make Chrismas cookies, cakes and desserts. In the latter, anise-flavored
liqueurs such as anisette, or Strega, can be substituted. Whole seeds must
be lightly crushed before being mixed into a batter.
Anchovies (Sardellen): Mashed with butter, these salty fish filets are used
in canapés, sandwiches and such broiled fish as salmon and sword-fish.
They can also be blended into mayonnaise dressings used on cold fish and
shellfish. Flat filets are toppings for open sandwiches and flavor many veal
and lamb dishes. Amazingly, they also go into meat dishes such as Sailor’s
Hash and Beef Tartar. If you use anchovy paste, allow I teaspoonful for 3
mashed or minced filets. If filets are extra salty, they must be washed in
cold water and then drained before being put into a dish that is to be
cooked.
Almonds (Mandeln): Either the blanched, untoasted, unsalted nuts—or
almond extract—is a common ingredient in German candies, cakes,
desserts and sweet sauces. The almond paste candy, marzipan, is well-
known and is used in multiple cake fillings and confections. Sweet
almonds are commonly mixed with a few bitter almonds in most recipes. If
you cannot get the latter, use extract together with the sweet almonds. A
quarter of a pound of almonds is equal to two-thirds to three-quarters of a
cup, depending on whether the nuts are whole, slivered, chopped or grated.
Allspice (Nelkenpfeffer): You may buy this powdered or grind the whole
kernels yourself in a spice mill. Allspice is a common ingredient in
multiple German fish and meat recipes and is used in the pickling

marinades for Sauerbraten and herring.
FATS (FETT)
Lard (Schweinefett), bacon (Speck) and butter (Butter) are the most
commonly used fats in German cooking. Beef suet, or kidney fat
(Nierenfett), is used in beef stews and pot roasts and in some English-style
puddings. Mildly flavored oil (Öl) is used in dressings and for some
cooking, but much less frequently than those above. Some olive oil is used
for salad dressing, but its flavor is most “un-German.”
If you’re health conscious, and are willing to forego a small degree of the
authenticity of the flavor, feel free to use your favorite healthy fat instead!
STARCHES AND FLOUR (STÄRKE
UND MEHL)
Wheat flour (Weizenmehl) and rye flour (Roggenmehl) are used most
frequently in baking. Wheat flour also comes in handy to bind sauces.
Potato starch or flour (Kartoffelmehl) is used in some baking, but more to
bind fruit puddings or flummeries. Semolina or farina (Griess), rice or rice
flour (Reis oder Reismehl), tapioca (Sago), cornstarch (Stärkemehl) and
arrowroot (Mondamin) are all used for binding sauces and thickening
puddings and flummery desserts.
THE UTENSILS (DIE GERÄTE)
You probably already own most of the stuff listed below. Even if you
don’t, you will probably be able to improvise and bet the job done with
something similar. Still, you would do well to invest in proper professional
utensils for the most authentic and hassle-free cooking experience.
Baking pans: Some of the commonly used baking pans in German baking
are: the Kugelhupf, the mock venison saddle (or Rehrücken) mold, savarin
and/or other ring molds, layer-cake pans, spring form, flan rings, cookie
sheet, jelly-roll pan that is also used for yeast coffee cakes, loaf tins and
muffin tins. Other stuff you will need: rolling pin, Springerle roller, wood
blocks for such cookies as Prenten, pastry decorating tubes and cookie
cutters. If you desire to prepare deep-fried cakes and crullers, you will
need either a deep cooking pan with fry basket or an electric deep fryer. A
skimmer and a deep-fat thermometer are also indispensable.

Electrical appliances: A mixer with attachments for yeast doughs,
grinders, choppers, puree mechanisms etc. can save you a lot of time and
hassle. An electric blender will probably get the job done too, though there
is sufficient work for both appliances in the recipes in this book. Another
super useful appliance is the electric hot tray, for all the things that need to
be kept hot for a long time while other stuff is prepared.
Fish cooker: Get this if you love steamed/poached whole fish. Can also be
used for steaming vegetables.
Pots and pans (Töpfe und Pfannen): I’m sure you have plenty of these in
your kitchen already. Feel free to improvise if the precise pot/pan I call for
isn’t available in your inventory. I like to use heavy copper cookware,
coated with tin. Copper cookware will cost you though, so feel free to use
whatever is at hand. Dutch ovens and stew pots will also come in handy
for quite a few recipes in this book. The size will depend on how many
people you need to serve. If you prepare lots of soup, a soup pot will come
in handy. Saucepans with lids will also come in handy.
Pudding and bombe molds: These are used to make puddings and
desserts. Common shapes are: melon, the bombe, the conical and the tiered
mold.
Skillets and sauté pans: The one best suited for making crepes must be
approximately seven inches in diameter. Frying and browning are best
done in a pan with sloping sides. Several of these, ranging from 9” to 12”
to 14” in diameter, will come in handy. They can also be used for
omelettes. The straight-sided pan is perfect for sautéing. It is most
generally useful in a 12” size with a lid.
Vegetable steamer: This is very popular in Germany and does preserve
color, flavor and vitamins in the vegetables it cooks.
MISCELLANEOUS EQUIPMENT
Beaters and whips: Wire whips or whisks in both small and big sizes are
vital—the smaller for making smooth sauces, the bigger for egg whites. A
rotary beater is quite good for batters and egg whites, and an electric beater
is even better. Whisks do a superior job, however. Make sure you get
quality ones, if possible, made of piano wire.
Brushes and basters: These are useful for roasted meats and fish dishes.
The brushes are used to rub fat on the roasting food; the bulb baster or
long-handled spoon for coating with pan liquid. A small brush comes in

handy for brushing pastry or breads with melted butter, milk or beaten egg,
and the same brush should never be used with strong-tasting fats or
gravies. Allow brushes to try in the open air after washing.
Food mill and food grinder, or chopper: The first is great for pureeing
fruit, potatoes and vegetables; the second for grinding meats, nuts,
vegetables, etc. An electric mixer will do the job for both of them if you
have one.
Graters: Four-sided graters are super useful. Electric mixers can do the job
in some cases, if you have the right attachment.
Larding needles and pin: Lean meat must be larded, or it will become dry
and stringy while it is cooked. Lard, salt pork or bacon strips will get the
job done. If you wish, strips of the fat can be tied around the meat instead
of being laced through it; the results are just as good.
Large mixing bowl: Big containers are used in pretty much any recipe
involving batters and mixtures.
Meat tenderizer or flattener: This helps make tough meat more soft.
Sieves and strainers: The cone-shaped sieve with multiple layers of fine
wire mesh comes in handy for straining soups and fine sauces.
Spatulas: Wooden spatulas come in handy for turning food while it is
frying, as they do not break delicate bits and pieces. The rubber spatula is
vital for cleaning batter out of a container, for folding egg whites into
batter and for scraping the sides of a blender or electric mixer. The metal
spatula is used for spreading frosting.
Thermometers: Other than the deep-fat thermometer, a roasting
thermometer is vital. It is the only way to be sure meat is going to be
roasted to the perfect doneness. Can come in handy for making candies
and other confectionery too.
Twine: Cotton twines are great for trussing meat roasts and poultry.
Cooking Terms (Worterklärungen)
Bind (binden, oder legieren): To thicken a soup or sauce with a starch
such as wheat, potato or rice flour, cornstarch, breadcrumbs, tapioca or egg
yolks beaten into a little cold liquid, then stirred into the hot, not boiling,
soup or sauce. In Germany, binding is done mainly with a roux, or
Einbrenne, or cornstarch dissolved in a little cold water and then stirred in

and simmered for one minute or two, or with egg yolk. Another popular
method uses the butter-flour dumplings (Mehlbutterklösse). Knead
together I tablespoon each butter and flour, roll into tiny balls, then drop
into the soup or sauce when it is ready and simmer 2 or three minutes, or
until properly thickened.
Blanch (blanchieren): To place an ingredient in boiling water and boil for
a given amount of time, until it is partly cooked or can be skinned or
peeled, depending on the purpose of blanching. This is frequently followed
by a plunge into cold water, but follow instructions in specific recipes.
Blend (vermengen): This is a gentler method of combining foods than
beating, and is done with ingredients of different textures, such as butter
and sugar. It is usually done using a wooden spoon, fork or pastry cutter,
or with a special slow speed on an electric mixer.
Breading (panieren): A coating of flour and/or breadcrumbs and
seasonings used to coat meat, fish or vegetables that are to be fried. Beaten
egg and sometimes milk are used to first moisten the food so the breading
will adhere. Breaded food should stand for approximately 20 minutes
before being fried.
Coat a spoon: Custards, and the sauces which contain egg yolk and
frequently cornstarch and which are cooked over hot water, must reach this
thickness to be done. It simply means that if you immerse the container of
a spoon (usually wooden) into the sauce, enough will remain on it to coat
the back.
Fold (unterheben): To turn softly a light and fragile mixture such as
beaten egg whites or whipped cream into a heavier batter. This is best done
using a rubber spatula. Although it can be done either way, it is easier to
fold if the heavier batter is poured on top of the lighter one. The spatula is
then drawn and turned through the mixture, beginning in the middle of the
container and working to the side. The container is turned after each fold.
Gratiné (überkrusten): To brown the top of a cream sauce dish that is
sprinkled with breadcrumbs and/or cheese and dotted with butter; this can
be done in the upper third of a hot oven or in a preheated broiler.
Knead (kneten): To work dough until it is smooth, pushing it in small
batches with the heel of the hand, folding over and repeating process. The
amount of time needed depends on the dough and the recipe.
Lard (spicken): To lace lean meats with strips of fat so they will remain
moist and soft during cooking.

Marinate (marinieren): To soak food, usually meat and fish, in a liquid to
add flavor to it. Marinades may be based on vinegar, lemon juice, wine,
beer or, buttermilk.
Poach (dünsten, pochieren): To simmer food just below the boiling point,
in water that is barely enough to cover it. The cooking liquid is brought to
its boiling point and the food added; then the pot is covered and the heat
decreased. Foods are usually poached covered.
Purée (Pürée): This is a process that creates a purée (Brei, oder Mus) out
of solid foods. It can be done using a sieve or a food mill, occasionally
using a potato masher or ricer, using a fork or in an electric blender.
Ribbon: There is no equivalent to this in German cooking terminology,
minimum as far as I can tell. It refers to a batter, usually of egg yolk and
sugar, that must be beaten until thick enough to make “ribbons” on the
surface of the mixture when it drips from a mixing spoon.
Roux (Einbrenne): This is a thickening base for soups, sauces and stews.
It is made by first melting fat in a pan, then mixing in flour and cooking to
the desired color. For the complete German use of the Einbrenne. It is one
of the most important steps in that country’s cooking.
Sauté (schwenken): To brown, or brown and cook, food swiftly in a little
super hot fat. The food may or may not be breaded, but it must be dry and
the pan should not be overcrowded, or the food will steam and not brown.
Pieces of food should never touch each other when being sautéed. Frying
is a similar but longer process, and more fat is used.
Skim or degrease (abschöpfen oder entfetten): To remove fat and/or foam
that rises to the top of soup or gravy. This is done with a big tablespoon, as
required. To make it very easy to remove fat, a little cold water can be
added to the liquid to be skimmed, to separate the fat. Or, if you have time,
allow the liquid to chill in your fridge overnight and remove the
coagulated fat from the top.
Steam (dünsten, dämpfen): To cook in steam (usually fish or vegetables),
by placing food in a covered, perforated container over boiling water.
Usually an alternate to boiling, steaming takes much longer, but preserves
flavor and vitamins.
Steep (Einweichen): This is what you do to leaves when brewing tea. To
steep something (usually a seasoning or herb), place it in water that has
been brought to a boil, cover the pot or kettle and take it off the heat.
Allow the steeping to carry on till the brew is as strong as you desire it to

be.
Toss (anmengen): This is a lighter, gentler form of mixing, typically
applied to salad greens in their dressing. The food is literally, but gently,
tossed, usually using two forks or a fork and spoon, and as it lifts it also
turns, until all pieces are coated with fat, dressing or whatever they’re
supposed to be coated with. This is done when it is important to keep the
food in its original or cut shape instead of having it tear or break apart.
Water bath, or bain-marie (Wasserbad): This is a container, one-third to
one-half full of hot water, into which a pan, pot, container or pudding form
is set in order to cook food or keep it hot. Water baths may be set up on the
stove or in your oven. A double boiler is one type of the water bath, used
for cooking sauces and custards, keeping foods hot or reheating them.

BAKING (BACKWERK)
Baking is one of the most popular cooking methods in Germany. Cakes,
tortes, pastries, cookies, and sweet yeast-dough coffee cakes are insanely
popular here, and their variety is equally insane. It would be impossible to
cover all German baking recipes in one book, but I will try to cover the
basic recipes, at least.
SALT BAKING (SALZGEBÄCK)
Salt baking is used to make crispy twists and crackers to go with soup. Let
us dive into the recipes.
CARAWAY POTATO STICKS
(KÜMMEL-KARTOFFELSTANGEN)
ENOUGH FOR ABOUT 6 PEOPLE
Ingredients:
¼ pound stick of butter
1 big baking potato, ⅓ to ½ pound in weight, boiled and cooled
1 egg
1 to 2 cups flour
beaten egg
caraway seeds
coarse salt
salt
Directions:
1. Preheat your oven to 375°. Potato must be peeled and grated or
very finely mashed. It must be fully cool. Cut butter into tiny
pieces and blend with mashed potato on a floured pastry board.
Put in 1 cup flour, egg, a pinch of salt and mix thoroughly.
Keep putting in more flour, little by little, until mixture is not
sticky and can be rolled. Roll out dough on a well-floured
board, using a rolling pin that is also dusted with a little flour.
Dough must be about ¼″ thick.
2. Chop into long fine strips, approximately ⅓″ wide by 2″ long,

or in any other shape you prefer. You can also then twist the flat
strips corkscrew style. Brush strips or twists with beaten egg
and drizzle with coarse salt and caraway seeds. Position on
unbuttered cookie sheet and bake in middle of oven fifteen to
twenty minutes, or until sticks are a pleasant golden brown.
Cool before you serve.
CHEESE CRACKERS FOR SOUP
(KÄSEGEBÄCK)
FOR 8 SERVINGS OF SOUP
Ingredients:
½ teaspoon paprika
½ teaspoon salt
1 egg yolk beaten with 1 teaspoon water
1 tablespoon butter
2 tablespoons flour
2 tablespoons grated Cheddar or Parmesan cheese
Directions:
1. Mix flour, cheese, salt and paprika together in a container and
cut in butter with two knives or a pastry blender, as you would
for pie crust. Mixture should have texture of coarse meal.
Knead dough until it holds together and chill in fridge 30
minutes.
2. Roll dough out on a floured board, using a floured rolling pin. It
must be about ¼″ thick. Chop into ovals, circles or strips, using
a knife, a small glass or a cookie cutter. Brush with egg-yolk
mixture and bake in 350° oven about fifteen minutes, or until
crackers are mildly browned.
HAM POCKETS
(SCHINKENTASCHEN)
12 TO 16 POCKETS
Ingredients:

¼ pound pot cheese or well-drained cottage cheese
½ cup butter (14 pound)
1 egg, lightly beaten
1 scant cup flour
2 cups shredded, chopped or crudely ground ham
salt
Directions:
1. Put flour in a container or on a wooden board. Cut butter into
little pieces and then cut into flour with two knives, a pastry
blender or rub in with fingertips. Mixture should reach
consistency of coarse meal. Stir in cheese and a little salt.
Knead dough on a floured board until the desired smoothness is
achieved enough to roll. Do not handle it so much that it
becomes greasy-looking. Using a floured rolling pin, roll dough
on a floured board until it is paper-thin. Cut in 3½″ to 4″
squares. Preheat your oven to 400°.
2. Put a mound of ham in the middle of each square. Bring corners
of square up toward center and pinch seams closed using your
fingers or crimp using a fork. Position pockets on an ungreased
baking sheet and brush with beaten egg. Bake in preheated oven
about twenty minutes, or until pastry is crisp and golden. These
are very good hot cocktail appetizers or excellent light entrees.
KURLÄNDER RACON TART
(KURLÄNDER SPECKKUCHEN)
4 TO 6 SERVINGS
Ingredients:
1 egg white, beaten
1 egg yolk, beaten
1 recipe Basic Yeast Dough, made without sugar or lemon peel
1 small onion
1 tablespoon breadcrumbs (not necessary)
1 tablespoon minced parsley
7 slices bacon, or ⅓ pound Canadian bacon
one to two tablespoons grated Parmesan cheese (not required)
salt to taste

Directions:
1. Prepare dough. When it has risen, punch it down and cut off
two-thirds. Roll this out to approximately ¼″ thickness, to fit an
oiled cookie sheet or jelly-roll pan. Roll remainder of dough to
fit same pan but leave it on the board and cover lightly with a
kitchen towel. This second sheet will be much thinner than the
first. To prepare filling, grind bacon once through fine blade of
a food chopper, then put it through again with onion and
parsley.
2. Combine with breadcrumbs if you wish mixture to be very dry
and a little stiff; otherwise omit crumbs. Taste and put in salt if
required. Spread filling over dough on baking sheet and cover
with the thinner sheet of dough. Seal edges by pinching together
and moistening with egg white. Brush top with egg yolk and
bake in preheated 350° oven about thirty minutes, or until
dough is crisp and golden.
SALTY TART PASTRY (SALZIGER
MÜRBTEIG)
Ingredients:
½ cup butter
1 teaspoon baking powder
1 teaspoon salt
1 whole egg
2 tablespoons sour cream
2 to 2¼ cups flour
flavorings to taste, paprika, curry powder, nutmeg
Directions:
1. Prepare dough as for Rich Tart Pastry, using either kneading or
stirring method. Chill dough, roll out, cut into squares, circles or
diamonds or form twists, and chill once more.
2. Brush with beaten egg yolk and drizzle with such toppings as
coarse salt, caraway seeds, poppy seeds, grated Parmesan
cheese or slivered unsalted almonds. Bake on ungreased sheet.

STUTTGART OR SWABIAN ONION
TART (STUTTGARTER ODER
SCHWÄBISCHER
ZWIEBELKUCHEN)
Ingredients:
¾ cup sour cream
1 recipe Basic Yeast Dough, without sugar or lemon peel and
with 3 cups flour
1 tablespoon flour
1 to 2 tablespoons caraway seeds
2 small eggs, lightly beaten
2 tablespoons butter
4 slices bacon, diced
6 to 8 big onions
salt to taste
Directions:
1. Prepare dough. When it has risen once, punch it down and roll
out to thickness of between ¼″ and ⅓″ to fit an oiled cookie
sheet or jelly-roll pan. Set in a warm place to rise about twenty
minutes. In the meantime prepare filling. Chop onions finely
and measure off 4 cupfuls. Heat butter and fry diced bacon in it
slowly three to four minutes.
2. Put in onions, salt and caraway seeds; stir, cover and steam a
few minutes, or until onions have melted and are tender and
yellow, not brown. Shake pan and stir multiple times to stop
scorching. Drizzle flour over onions and mix in until absorbed.
Mix sour cream with eggs and mix into onion mixture. Cook
gradually over very low heat while stirring, one minute or two,
or until the mixture turns thick and well mixed.
3. Season to your preference. Spread on top of dough and let rise
another fifteen minutes. Bake in 400° oven thirty minutes, or
until dough is crisp and brown around edges and onion mixture
has set into it.

SWABIAN SAUERKRAUT CAKE
(SCHWÄBISCHER
SAUERKRAUTKUCHEN)
Ingredients:
½ cup lard, rendered bacon fat or butter, or 8 slices fat bacon,
diced
1 recipe Basic Yeast Dough, without sugar or lemon peel and
with 3 cups flour
1 small onion, diced
1 to 2 tablespoons caraway seeds (not necessary)
2 tablespoons flour
3 pounds sauerkraut
3 tablespoons milk
salt and pepper
two to three tablespoons sour cream
Directions:
1. Prepare dough. When it has risen once, punch it down and roll
out to fit a cookie sheet or jelly-roll pan and let rise again in a
warm place about fifteen minutes. Preheat your oven to 400°. In
the meantime prepare filling. If sauerkraut is salty or sour, wash
a couple of times in a colander under running water. Push out as
much water as you can.
2. Chop kraut finely. Heat fat or fry diced bacon in a big enameled
iron- or tin-lined copper frying pan. When hot, put in onion and
sauté slowly until it starts to turn light golden brown. Put in
sauerkraut, salt, pepper and caraway seeds and toss until kraut is
mixed with fat. Cover and steam 10 or fifteen minutes, or until
kraut is tender. Shake pan multiple times to stop sticking and
stir a couple of times. Mix flour into milk to make a thin paste
and mix into hot, not boiling, kraut.
3. Simmer one minute or two until it becomes thick, then mix in
sour cream. Season to your preference. Spread on top of the
raised yeast dough and let rise another fifteen minutes. Bake in
400° oven about forty-five minutes, or until dough is crisp and
brown and filling is baked into it.

TORTES (TORTEN)
BISCUIT TORTE (BISKUITTORTE)
This recipe forms the basis for quite a few cakes.
Ingredients:
⅔ cup sifted cornstarch
⅔ cup sifted flour
1 tablespoon sugar
1 teaspoon baking powder (not necessary)
2 cups fine granulated sugar grated rind of 1 lemon
8 eggs, separated
Directions:
1. Preheat your oven to 250°. Beat egg yolks with 2 cups sugar
and lemon rind until mixture is very thick and pale yellow. Sift
flour and cornstarch together. If you desire to be doubly sure
that your cake will rise, use baking powder, though you will
have a better cake without it.
2. If you do use it, sift it in with flour and cornstarch. Beat egg
whites and as they start to become thick beat in 1 tablespoon
sugar. Carry on beating until whites stand in stiff but shiny
peaks. Turn egg-yolk mixture into whites and drizzle with flour-
cornstarch mixture. Use a rubber spatula to fold together gently
but meticulously, until no traces of egg white or flour show.
3. Butter and flour an 8″ to 9″ spring form or square pan. Turn
batter into it and bake in preheated oven approximately 1 hour.
Cake is done if it springs back to shape when you push it with
your finger. Cool in pan fifteen minutes, then turn cake out onto
rack and cool to room temperature. Split into two or three
layers, which can be drizzled with fruit juice, rum, arrack or
lemon juice before they are filled and iced. Sandwich with fruit
marmalade or jelly, or any of the butter creams. Top with butter
cream or icing.
BLACK BREAD-SPICE TORTE

(SCHWARZBROTGEWÜRZTORTE)
Ingredients:
¼ teaspoon powdered cloves
½ cup red wine or red fruit juice such as currant or raspberry
¾ cup grated unblanched almonds, hazelnuts, walnuts or pecans
1 tablespoon sugar
1 teaspoon powered cinnamon
1¼ cups sugar
2 cups very dry dark pumpernickel breadcrumbs
2 tablespoons rum
4 tablespoons candied orange peel and citron, finely chopped
8 eggs, separated
breadcrumbs
butter
grated rind of 1 lemon
Punch Icing candied fruit
red currant jelly or apricot marmalade
rum or arrack
Directions:
1. Preheat your oven to 350°. Soak crumbs in wine or fruit juice
mixed with rum. Separate eggs. Beat yolks with 1¼ cups sugar
until mixture is very thick and pale yellow. Put in soaked,
undrained crumbs, nuts, spices, candied fruit and lemon rind
and combine well. Beat egg whites and as they thicken, put in 1
tablespoonful sugar progressively.
2. Carry on beating until whites stand in stiff but shiny peaks.
Turn egg-yolk-breadcrumb mixture onto whites. Use a rubber
spatula to fold together gently but meticulously until no whites
show. Butter a 9″ spring form or Kugelhupf mold and drizzle
with breadcrumbs on bottom and sides, tapping out surplus.
Turn batter into pan and bake in preheated oven approximately
1 hour. Cake is done when it springs back to shape if you push
it with your finger.
3. Cool 10 or fifteen minutes, remove cake from pan and continue
cooling on rack. Cut through middle to make two layers.
Drizzle top of each cover with rum or arrack. Spread a layer of
jelly or marmalade between the two layers, sandwich together

and cover tops and sides with icing. Garnish with candied fruit.
If possible, store in fridge a day or two before you serve, as the
cake will ripen and taste better.
BLACK FOREST CHERRY CAKE
(SCHWARZWÄLDER KIRSCHTORTE)
This unusual blend of chocolate, cherries, kirsch-flavored whipped cream
and shaved chocolate is a specialty throughout Swabia. There are almost
endless variations on the theme and this version is one of the best. It comes
from the Café Harzer in Herrenalb, where it is served with a small glass of
iced kirsch.
Ingredients:
1 recipe Butter Cream Filling, using chocolate
1 recipe gelatin-thickened whipped cream, flavoured with
kirsch
2 chocolate layers
2 cups stoned and halved black bing cherries, stewed or canned
Chocolate Curls
kirsch
Directions:
1. Bake two round layer cakes—from the above recipes or one of
your own favorites. Or buy two unfrosted layers in a bakery.
Moisten both layers liberally with kirsch. Prepare cream filling
and spread all of it on top of one layer. Drain cherries well and
place half of them on top of butter cream, gently pushing into it.
2. Top with second layer. Prepare whipped cream and flavor well
with kirsch. Position on top of top layer, heaping cream in
swirls and mounds as you spread it on. Decorate using
remaining cherries and shaved chocolate. This can be served at
once or it can be chilled for about 1 hour or so in fridge.
CHOCOLATE POTATO TORTE
(SCHOKOLADEN-
KARTOFFELTORTE)

Ingredients:
½ teaspoon baking powder
¾ cup butter
1 cup ground unblanched almonds
1 tablespoon sugar
1⅔ cups sugar
2 cups sifted flour
2 ounces (squares) bitter chocolate
2 teaspoons vanilla extract
3 to 4 moderate-sized baking potatoes (or 1¾ cups cooked,
riced potatoes)
4 eggs, separated
Directions:
1. If possible, boil and peel potatoes a day ahead of time so they
can dry out a little. If not, be sure they are meticulously cold
before you rice them or they will cling together and be difficult
to combine evenly into batter. Purée potatoes through a food
mill, sieve or ricer. Measure off 1¾ cupfuls and save for later.
Preheat your oven to 350°. Separate eggs so whites will not be
too cold when you beat them. Melt chocolate over hot water.
Put in baking powder to flour and sift again, together, onto a
sheet of paper.
2. Put in nuts to flour and lightly toss together using a fork until
completely mixed. Cream butter with 1% cups sugar until light
and fluffy. Beat in egg yolks and when mixed, beat in melted
chocolate, potatoes and vanilla. Whip egg whites and as they
start to stiffen, beat in 1 tablespoon sugar. Carry on beating
until whites stand in stiff but shiny peaks. Beat two or 3
tablespoons of the stiffened egg whites into the chocolate batter
to lighten it. Turn egg whites into a wide roomy container,
unless they are already in one. Turn chocolate batter onto egg
whites, and drizzle with flour-nut mixture. Use a rubber spatula
to fold egg whites, chocolate batter and flour together, gently
but meticulously. There must be no traces of flour or egg white
showing.
LAYER CAKE (SCHICHTTORTE)

This is a name one finds frequently on the menus of Konditoreien.
Literally it is a layer cake and can be filled with any number of fillings and
icings. The above cake is really a Schichttorte. You could use the same
recipe, forming anywhere from 6 to 10 layers, depending on thickness, and
fill and ice them with flavors other than chocolate. Butter Cream seasoned
with vanilla with Lemon Icing is one favorite combination, as is a filling of
thick, dry applesauce seasoned with raisins, chopped almonds and citron,
also with Lemon Icing. Obviously, the combinations are endless. All of
these can also be layered, filled, cut in individual squares and then iced
and decorated with nutmeats, candied fruits, etc.
MERINGUE TORTE
(SCHAUMTORTE)
Feel free to replace strawberries and raspberries with fruits or berries of
your choice. If meringues are meticulously dried in oven, they keep for
quite a few days to a week; cover them loosely with a kitchen towel or any
airy cotton cloth. Put in filling just before you serve.
Ingredients:
¼ teaspoon salt
2 teaspoons vinegar, or ¼ teaspoon cream of tartar
3 cups sweetened whipped cream that has been mixed with cut
strawberries, whole raspberries or cut fresh fruit such as
peaches, bananas or pineapple, in season
cups fine granulated sugar
six to eight egg whites (¾ cup)
teaspoon vanilla
Directions:
1. Let egg whites sit at room temperature twenty minutes before
beating, so they will not be too cold. Put in vinegar or cream of
tartar, salt and vanilla and beat until whites start to form tender
peaks. Slowly put in sugar and carry on beating until whites
stand in stiff, dry peaks.
2. This torte may be formed in either of two ways. The first is the
simpler: two solid layers of meringue with the filling in
between; if you prefer, the whipped-cream mixture can be
divided in half and used as filling and topping. The second

method—one solid bottom layer topped by rings to make a
hollow shell—is showier if slightly more intricate to assemble.
To form the two solid layers, you will need either two 9″ layer-
cake-pan bottoms, as from a spring form or flan ring, or one
very big baking sheet. The pans may be buttered and lightly
drizzled with flour or covered with sheets of waxed paper.
3. If you use a baking sheet, trace two 9″ circles on it. Using half
the meringue for each, spread uniformly to the edge of each
circle. To form the fancier hollow shell, you will need two big
baking sheets, buttered and floured or covered with waxed
paper. Trace two 9″ circles on each baking sheet. Spread one
solid layer of meringue to the edges of one circle. Put the rest of
the meringue in a pastry bag that is fitted with a big fluted or
plain tube. Pipe rings of meringue, 1″ high and 1½″ wide,
around the edges of two circles. Around the edge of the fourth
circle, pipe a ring of kisses (small mounds) that touch each
other to make a complete closed circle.
4. Meringues should dry out rather than bake. They must remain
snowy white and not brown at all. Bake in the slowest possible
oven (200° to 250°) forty minutes, or until crunchy and dry.
Cool and peel off waxed paper or slide off baking pans. If you
have made two layers, spread half the whipped-cream filling
between them. Cover top and sides with rest of the filling and
garnish with berries or fruit. To form the hollow shell, put the
solid bottom layer on the serving dish and stack the two plain
rings on it. Fill with sweetened cream and fruit and top with the
circle of kisses. Decorate using whole berries or fruit slices.
MOCK SADDLE OF VENISON
(FALSCHER REHRÜCKEN)
Ingredients:
⅓ cup grated dark semi-sweet chocolate
½ cup sugar
½ teaspoon cinnamon
¾ cup grated unblanched almonds
1 tablespoon sugar
2 tablespoons mixed candied
2 whole eggs

5 eggs, separated
blanched almonds, whole, halved or slivered for decorate
breadcrumbs
butter
citron and orange peel, finely chopped
Dark Chocolate Icing
Directions:
1. Preheat your oven to 350°. Beat egg yolks, whole eggs and ½
cup sugar until mixture is very thick and pale yellow. Put in
cinnamon, candied fruit, nuts and chocolate. Mix until
completely mixed. Beat egg whites and as they start to thicken,
put in 1 tablespoon sugar.
2. Carry on beating until whites stand in stiff but shiny peaks. Pour
chocolate mixture onto whites. Use a rubber spatula to fold
together gently but meticulously until no whites show. Butter
one 11″ Rehrücken pan, an 8″ loaf pan or an 8″ spring form,
depending on the shape cake you desire.
3. Bake about forty-five minutes, or until cake springs back to
shape when you push it with your finger. Cool in pan 5 or ten
minutes then invert onto rack and cool to room temperature.
When cold, cover with icing and stud with 3 rows of almonds,
along the length.
NUT TORTE (NUSSTORTE)
Ingredients:
1 tablespoon sugar
1 teaspoon vanilla extract or 1 tablespoon rum
1½ cups shelled hazelnuts, walnuts or blanched almonds,
crudely grated
1½ cups sugar
8 eggs, separated
butter
flour
rum- or vanilla-flavored whipped cream
Directions:
1. Preheat your oven to 350°. Beat yolks with 1½ cups sugar and

vanilla or rum until mixture is pale yellow and dense enough to
“ribbon.” Do not grate nuts too finely. If you want, they can be
crushed by being placed in a paper bag and then rolled with a
rolling pin. Turn bag over multiple times so nuts are uniformly
crushed. Walnuts and hazelnuts need not be blanched but
almonds should.
2. Beat egg whites and as they start to thicken, put in 1 tablespoon
sugar; beat until whites stand in stiff but shiny peaks. Turn into
a big wide container unless they are already in one. Stir two or 3
tablespoons of the beaten whites into the yolk mixture.
3. Pour yolk mixture over whites and drizzle with grated nuts. Use
a rubber spatula to fold mixtures together, gently but
meticulously. There must be no traces of whites or nuts
showing. Butter two 9″ layer cake pans or an 8″ or 9″ spring
form and drizzle mildly with flour, tapping out surplus. Bake in
350° oven approximately 1 hour, or until cake springs back to
shape when you push it down with your finger.
4. Cool in pan until cake shrinks away from sides. Invert on rack
to cool to room temperature. If you have made cake in a spring
form, cut into layers. Fill and top with rum- or vanilla-flavored
whipped cream.
PISCHINGER TORTE
A super slim and crispy cake!
SERVES 8 TO 10
Ingredients:
1 package Karlsbad Oblaten
1 recipe Butter Cream filling, using chocolate
1 recipe Dark Chocolate Icing
whipped cream (not required)
Directions:
1. Unwrap Oblaten and discard any that might be crushed. Prepare
filling and spread between layers of Oblaten. Stack them on
each other and chill in fridge a few hours or, if possible,
overnight.
2. Several hours before you serve, cover top and sides with icing

and chill until icing is hard. Serve with or without whipped
cream.
PRINCE REGENT TORTE
(PRINZREGENTENTORTE)
Ingredients:
¼ pound butter
1 tablespoon sugar
1¼ cups flour
1¼ cups sugar
2 eggs, separated
2 whole eggs
apricot marmalade and Hard Chocolate Icing, or raspberry jam
or currant jelly and Lemon or Rum Icing
butter
Butter Cream Filling, using chocolate
flour
Directions:
1. Preheat your oven to 350°. Since you need eight to ten slim
layers, baked separately, you will have to bake this in shifts.
Prepare all the batter at once, then keep in a warm spot in the
kitchen until all layers are done. They must be baked in the
lower third of oven, so do not attempt to put them all in at one
time. Cream butter with 1¼ cups sugar until very fluffy. Work
in whole eggs and egg yolks until very well mixed.
2. Put the measured, sifted flour in a sifter or bigger strainer. Beat
egg whites and as they start to stiffen, beat in 1 tablespoonful
sugar. Carry on beating until whites stand in stiff shiny peaks.
Pour egg-yolk mixture onto whites and sift flour on top. Use a
rubber spatula to fold together gently but meticulously until no
traces of egg white or flour show. Butter and flour one or two
9″ round bottoms of a spring form or flan ring. You do not need
the sides. Spread two to three tablespoons batter on each as
uniformly as you can.
3. Try to avoid thinning batter near edges or they will burn. Bake
in preheated oven 8 to ten minutes or until light golden brown.

Transfer to a board and cool while you bake the next batch.
When all layers are baked and completely cold, spread on one
side with butter cream filling and on the other with apricot
marmalade. Stack them up so that there is marmalade and
cream between each layer. There must be nothing on the bottom
side of the bottom layer and marmalade should top the top
layer. Cover top and sides with Chocolate Icing. Or spread with
red jam or jelly and cover with Lemon or Rum Icing.
PASTRIES (FEINGEBÄCK)
APPLES IN NIGHTGOWNS (ÄPFEL
IM SCHLAFROCK)
8 SERVINGS
Ingredients:
¼ cup raisins or chopped nuts
1 egg yolk, beaten
1 recipe Rich Tart Pastry
2 teaspoons cinnamon
3 tablespoons sugar
8 small, not too sour, cooking apples
confectioners’ sugar
egg white or milk
two to three tablespoons citrus or quince marmalade, melted
Directions:
1. Prepare pastry, chill, then roll out to approximately ¼″
thickness in a single sheet. Chop into squares, each of which is
big enough to wrap around 1 apple. Chill. Preheat your oven to
400°. Core and peel apples and set 1 in center of each dough
square.
2. Mix sugar, nuts or raisins, cinnamon and marmalade and place a
little of mixture in core of each apple. Cover apples with dough,
envelope-style, or bring corners of square up toward center to
make a peak. Seal edges with egg white or milk.
3. Set on ungreased baking sheet or pan and brush with beaten egg

yolk. Bake in preheated oven ten minutes, then lower heat to
350° and carry on baking twenty minutes to half an hour, or
until crust is golden brown and crunchy. Cool and serve
drizzled with confectioners’ sugar. Can also be served hot.
CHEESE STRUDEL
(TOPFENSTRUDEL)
Ingredients:
½ cup milk
½ cup raisins soaked in tablespoons rum
½ cup sour cream, roughly
⅔ cup butter
¾ cup sugar
1 pound pot cheese, rubbed through a sieve
1 recipe Strudel Dough
4 egg whites, stiffly beaten
4 egg yolks
melted butter
Directions:
1. Prepare dough. To prepare the filling, cream butter with sugar
until light and fluffy, then progressively beat in egg yolks. Mix
until thick and pale yellow. Put in lemon peel, pot cheese, rum-
soaked raisins and barely sufficient sour cream to bind mixture
into a coherent mass.
2. Fold in stiffly beaten egg whites, gently but meticulously, with
a rubber spatula. Put filling on dough, roll and bake. When
dough is starting to turn golden brown, spoon milk over it,
brush with melted butter and carry on baking until crunchy and
golden brown.
CHEESE TART (KÄSEKUCHEN MIT
MÜRBTEIG)
Ingredients:

¼ pound butter, melted
⅓ cup raisins
⅔ cup sugar
1 cup hot, not boiling, milk
1 egg yolk, beaten
1 pound pot cheese (not cottage cheese)
1 tablespoon sugar
5 eggs, separated
6 tablespoons flour, roughly
pinch of baking powder
Directions:
1. Prepare pastry, chill, roll and fit into 9″ spring form, bringing
dough to full height of rim. Chill well before filling. Preheat
your oven to 350°. Rub pot cheese through a very fine sieve.
Combine with hot melted butter, milk, ⅔ cup sugar, lemon rind,
5 egg yolks, raisins, baking powder and enough flour to make a
thick mixture. Beat egg whites and progressively put in 1
tablespoon sugar.
2. Carry on beating until they stand in stiff but shiny peaks. Stir
two or 3 tablespoons beaten whites into cheese mixture to
lighten it. Turn mixture onto whites. Use a rubber spatula to
gently but meticulously fold mixture together until no whites
show. Turn into unbaked tart shell and brush top with beaten
egg yolk. Bake 1 hour, brushing with more yolk a couple of
times during baking. Cool in pan, then slide off spring-form
bottom onto serving plate.
CREAM PUFF PASTRY OR CHOUX
PASTE (BRANDTEIG)
YIELDS ABOUT 24 MEDIUM-SIZED CREAM PUFFS
Ingredients:
¼ cup butter
1 cup flour
1 cup water

1 tablespoon sugar
4 big eggs
pinch of salt
Directions:
1. Mix water, salt, butter and sugar in a 1-quart heavy-bottomed
deep cooking pan. Bring to its boiling point and simmer until
butter melts completely.
2. Put through a sifter, shake flour into liquid in deep cooking pan.
Cook over low heat while stirring continuously and vigorously
until mixture forms a mass and leaves sides of pan.
3. Turn off the heat and beat in eggs, one by one. Make sure one
egg is completely mixed before you put in the next. Cool and
bake or deep-fry, in accordance with specific recipes.
CREAM PUFFS, ÉCLAIRS OR
WREATHS (WINDBEUTEL, ÉCLAIRS
ODER KRÄNZE)
Ingredients:
1 egg yolk, beaten
1 recipe Cream Puff Pastry, above
2 cups cut strawberries or cherries (not necessary)
2 cups sweetened cream flavoured to taste
confectioners’ sugar, or 1 recipe Custard Filling, and Hard
Chocolate Icing
Directions:
1. Prepare pastry and let cool to room temperature. To make puffs,
drop batter from two teaspoons or two tablespoons, depending
on the size puffs you desire, onto a buttered baking sheet. To
shape éclairs or wreaths, put batter in a pastry bag fitted with a
big plain round tube and force batter out into strips or circles
approximately 1″ to 1½″ wide. Éclairs must be about 3½″ long
and wreaths any size you prefer, usually 3″ in diameter.
2. Brush wreaths or puffs with yolk; eclairs may be brushed with
egg if they are not to be iced. Bake in 375° oven about twenty

minutes, or until puffed up and golden brown. Turn heat off and
leave puffs in oven another ten minutes. Split in half through
the middle while still warm. Cool before filling. Puffs and
wreaths are usually filled with whipped cream which may or
may not have chopped cherries or strawberries in it.
3. If fruit is used, cream is seasoned with a little kirsch or
maraschino. Dust tops of puffs with confectioners’ sugar.
Éclairs may be filled with whipped cream and frosted with
chocolate or simply dusted with sugar. Usually they are filled
with custard and iced with chocolate. Mocha cream filling and
icing are also popular for éclairs. Obviously you can use any of
the fillings with any of the shapes.
CRUMB-TOPPED FRUIT TART
(OBSTKUCHEN MIT STREUSEL)
Ingredients:
⅓ cup sugar
¾ cup flour
1 recipe Rice Tart Pastry
1½ to 2 pounds plums, cherries or apples
pinch of cinnamon
Directions:
1. Prepare pastry, chill. Coat a flan ring, chill again and brush with
a little melted butter. Wash, peel and stone fruit as required.
Plums should not be peeled; cherries may or may not be stoned
and cut in half. (Some claim they have more season with stones
in, but it appears like a bother when it comes to eating.) Brush
unbaked pastry shell with a little butter and place fruit in it.
2. Mix flour, sugar and cinnamon meticulously. Cut butter in
small pieces, then, with you fingertips, rub into dry mixture
until you have fine crumbs. More butter can be added if mixture
is too fine. Drizzle over fruit and bake in 350° oven thirty to
forty minutes, or until crust and crumbs are golden brown.

FRUIT TART WITH WHIPPED
CREAM OR CRUMB TOPPING
(OBSTKUCHEN MIT SCHLAGRAHM
ODER STREUSEL)
Ingredients:
½ to ¾ cup butter
¾ cup flour
¾ cup sugar
2 big apples, or 1 quart berries, or 4 cups grapes, or 3 big
oranges, or 4 bananas, or three to 4 cups cherries, sour cherries,
goose-benies, cut red plums, apricots, peaches or pineapple
(cooked as for compote and drained well)
cups whipped cream, or crumb topping made with
melted butter
Directions:
1. Chill dough, roll out to fit spring form or flan ring and place
twisted dough strips, around the edge. Chill for one hour.
Before filling pie shell, brush bottom with melted butter and rim
with beaten egg. (Apples and plums must be placed in unbaked
pie shell.) Peel, core and slice apples, or stone plums and slice.
Put in shell, drizzle with granulated sugar and cinnamon and
bake in 350° oven forty-five minutes to an hour. Top with
whipped cream.
2. For other fruits, prepare pie shell and bake in accordance with
directions in 350° oven thirty to forty-five minutes, or until
crunchy and golden brown. Cool and fill with raw whole berries
or grapes; cut oranges or bananas; or any of the cooked, drained
fruits indicated.
3. The apple or plum tart can be topped with whipped cream or
crumbs. Whipped cream must be added after pie has baked and
cooled. To make crumbs, mix dry ingredients, then rub butter in
with your fingertips until crumbs form. If mixture is too dry and

mealy, put in more butter; if crumbs are too large, put in more
flour and sugar. Drizzle over apples or plums before you bake.
GOOSEBERRY TART
(STACHELBEERKUCHEN)
Ingredients:
¼ cup grated blanched almonds confectioners’ sugar
⅓ cup heavy cream
1 quart gooseberries, washed and picked over
1 recipe Rich Tart Pastry, using 1 teaspoon baking powder
1 tablespoon cornstarch
1 tablespoon melted butter
1 tablespoon sugar
cup sugar
egg yolks
Directions:
1. Prepare pastry. Chill, roll and line a spring form or flan ring.
Chill and top with twisted ring of leftover dough. Fill with
gooseberries and drizzle with sugar. Bake in 350° oven twenty
minutes. Beat yolks with 1 tablespoon sugar until thick and pale
yellow.
2. Combine with cream, cornstarch, melted butter and nuts. Pour
over gooseberries and carry on baking approximately 15 to
twenty minutes, or until crust is golden brown and fruit is done.
Drizzle with confectioners’ sugar.
LINZER TORTE (LINZER TORTE)
Although this is usually known as Linzer Torte, it is really a pie filled with
raspberry preserves. The Oblaten, or wafers, are those thin white papery
leaves that are used on top and bottom of nougat candy. They can be
purchased at a bakers’ supply company, at some fine gourmet shops, or
from your local baker if he is co-operative enough to sell you some. If you
cannot get them, brush the pie bottom with multiple layers of beaten egg
white.
Ingredients:

Dough:
½ pound (1 cup) butter
½ pound almonds, shelled and grated but not blanched
1 egg
2½ cups flour
2½ cups sugar
pinch of powdered cloves
Filling:
1 layer Oblaten, or 1 egg white, lightly beaten
2 to 3 cups raspberry preserves or jam
Directions:
1. Prepare dough, using grated almonds and spices in it. Chill
thirty minutes. Roll out to fit a 9″ to 10″ spring form and line
pan with dough. Cut leftover dough into strips for lattice
topping and edge. Chill for one hour.
2. Cover bottom of dough with wafers or brush with beaten egg
white. If you use egg white, allow it to dry about five minutes.
Spread jam into pie shell, filling almost to top. Position lattice
strips over top, edge with twisted strips of dough and chill.
3. Brush edges and strips with beaten egg and bake in 350° oven
about forty-five minutes, or until dough is crisp and light golden
brown. Ladle slightly more jam into spaces between lattice
strips when pie has cooled.
PLUM, CHERRY OR RHUBARB
STRUDEL (ZWETSCHGEN-,
KIRSCHEN- ODER
RHAHARBERSTRUDEL)
Ingredients:
½ to ¾ cup sugar
2 cups breadcrumbs, browned in butter

3 to 4 tablespoons thick sour cream (not necessary)
4 cups stoned cherries, or 4 cups young rhubarb, cut in ¼″ to 1″
pieces, or 4 cups cut, stoned small blue plums
melted butter
powdered cinnamon
Directions:
1. Prepare dough. If you are using sour cream, spread it over
butter, and then drizzle breadcrumbs.
2. Fill with cherries, rhubarb or plums; drizzle with sugar and
cinnamon; roll and bake.
POPPY SEED STRUDEL
(MOHNSTRUDEL)
Ingredients:
⅓ cup sugar and 2 tablespoons honey, or ½ cup honey
½ cup raisins
½ pound poppy seeds
¾ cup crushed almonds or walnuts (not necessary)
1 cup milk
1 tablespoon rum
1 teaspoon powdered cinnamon
2 or 3 tablespoons breadcrumbs melted butter
Directions:
1. Prepare dough. Rinse poppy seeds under running hot water and
drain thoroughly. Grind twice through finest blade of a meat
chopper. Mix ground poppy seeds with milk, sugar and honey
or just honey, and simmer until a thick mass.
2. Mix in cinnamon, rum, nuts if you use them, raisins and enough
breadcrumbs to absorb any liquid that may be left. Put in
seasoning if required. Fill, roll, brush with melted butter and
bake.

RASPBERRY OR STRAWBERRY
SNOW PIE (HIMBEER- ODER
ERDBEERSCHAUMKUCHEN)
Ingredients:
½ cup sugar
½ cup whipped cream
1 egg yolk, beaten
1 quart strawberries or raspberries
1 tablespoon sugar
4 egg whites
Directions:
1. Prepare pastry and bake in a spring form or flan ring, after
brushing dough with beaten egg yolk. Cool thoroughly. Rinse
and hull berries and split in 2 equal quantities. Half the berries
will go into shell as they are, the rest will be mixed with egg
snow. If berries for pie shell are large, cut in half.
2. Drizzle with sugar and allow it to sit fifteen to twenty minutes,
then place in baked, cooled pie crust. Beat egg whites and as
they thicken, put in 1 tablespoon sugar and carry on beating
until they stand in stiff but shiny peaks. Remaining berries may
be finely cut or pureed. Fold into egg snow gently but
meticulously using a rubber spatula, then spread over sugared
berries. Chill two hours before you serve.
RICH TART PASTRY (MÜRBTEIG)
Easily one of Germany’s greatest gifts to the world. Mürbteig, literally,
“mellow dough,” is soft and crunchy, buttery and sweet, and good enough
to be cut into cookie shapes and eaten without any topping or filling at all.
See the recipes below.
RICH TART PASTRY I
Ingredients:
⅓ cup fine granulated sugar

⅓ cup finely grated unblanched almonds or other nuts (not
necessary)
⅔ cup butter
1 tablespoon rum, arrack or brandy (not necessary)
1 tablespoon water, milk or white wine
2 teaspoons grated lemon rind
2 to 2¼ cups flour pinch of salt
RICH TART PASTRY II
Ingredients:
necessary)
⅓ cup sugar
¾ cup butter
1 to 2 tablespoons milk or white wine
2 egg yolks
2 teaspoons grated lemon peel
RICH TART PASTRY III
Ingredients:
necessary)
⅓ cup sugar
¾ cup butter
1 to 2 tablespoons milk or white wine
2 hard-cooked egg yolks, mashed
2 raw egg yolks or 2 raw egg whites
2 teaspoons grated lemon peel
Directions:
1. The procedure is identical for all of these mixtures. Sift flour
with salt and sugar onto a board or into a wide container. Cut
very cold butter into little pieces and swiftly work into flour

mixture, using two knives, a pastry blender or, if possible, your
fingertips, until mixture resembles fine meal.
2. Mix all liquid ingredients and whichever flavorings you are
using. Nuts can be mixed into dough or drizzled on top of it
before filling, or not used at all. Whether you use raw egg yolks
or whites in the third version depends on the result you desire.
3. The yolks give a richer, more fragile crust; the whites produce
one that is less brittle. Make a well in center of flour and
progressively work flour and liquid together, using a fork or
your fingers, until dough sticks together in a ball. Put in a little
extra flour if dough is too sticky to handle, slightly more water,
milk or wine if it is too dry and crumbly.
4. Using the heel of your hand, and working very swiftly, knead
ball of dough on a mildly floured board. Do this a couple of
times, then reshape ball, wrap in waxed paper and chill. Do the
kneading swiftly so butter does not melt and give dough a dark,
greasy look. When dough is completely chilled and no longer
sticky, it is ready for rolling. Put on a mildly floured board and
roll with a floured rolling pin. Or roll between two sheets of
waxed paper. Fit into ungreased spring form or flan ring (see
sketch) and chill again thirty minutes to an hour before filling
and baking.
RICH TART PASTRY STRUDEL OR
HUSSAR STRUDEL (MÜRBTEIG-
ODER HUSARENSTRUDEL)
Ingredients:
Dough:
¼ cup fine granulated sugar pinch of salt
¾ cup butter
1 teaspoon rum
2 egg yolks or 1 whole egg
2 tablespoons milk
2 tablespoons white wine
2½ cups flour
Filling:

¼ cup sugar
½ cup chopped unblanched almonds or other nuts
½ cup raisins
1 egg white, lightly beaten
1 egg yolk, lightly beaten confectioners’ sugar
1 teaspoon cinnamon
1 to 2 tablespoons lemon juice
1½ pounds not too sour cooking apples
melted butter
Directions:
1. Prepare dough. Chill and roll into a rectangle measuring
approximately 15″ by 20″. Dough must be rolled super slim.
Peel core and slice apples finely. Drizzle with lemon juice and
toss lightly with sugar, cinnamon, raisins and almonds. If apples
seem very sour, put in slightly more sugar. Brush top of dough
with melted butter. Put filling in a row along the length down
center of dough.
2. Fold thin sides over filling, brush with egg white and fold one
long side over, brushing with egg white. The last long side is
simply folded over to close strudel. Chill for one hour. Preheat
your oven to 350°. Brush top of dough with beaten egg yolk and
bake on ungreased sheet about forty-five minutes, or until
dough is crisp and light golden brown. Cool and drizzle with
confectioners’ sugar.
STRUDEL DOUGH (STRUDELTEIG)
The only tricky part in making strudel is stretching the dough to a sheer
flexible sheet. Practice multiple times before you plan to serve it to guests.
Once you master the art, you’ll be able to serve one of the best and most
famous desserts that ever came to Germany via Austria and Hungary.
(Preferably, strudel dough should have no holes in it. As a precaution
against them, it’s a good idea to remove all rings, especially those with
stones that might cut through dough as your hands slip under to stretch it. I
have even heard of people cutting their fingernails before making Strudel,
but if you keep your hands clenched in a fist using your thumbs tucked in,
this should not be required. If the dough does tear, ignore the holes; do not
attempt to patch them.)

Ingredients:
¼ teaspoon salt
½ cup lukewarm water, roughly
1 egg, beaten
1½ cups flour
2 tablespoons corn or peanut oil, or any other mildly flavored
cooking oil but not olive oil
2 tablespoons vinegar
cup melted butter
cups breadcrumbs, browned in butter
Directions:
1. Sift flour into a container or onto pastry board. Make a well in
the middle. Mix salt, oil, vinegar and beaten egg and pour into
well. Using fingertips or a fork, work flour into liquid,
progressively putting in water as required to make a soft, sticky
dough. Knead vigorously on a mildly floured board, scraping
dough off board as required using a knife. As you knead, keep
lifting dough and slapping it against the table, raising it and
bringing it down hard for approximately fifteen minutes, or
until the dough has been slapped down onto the board 100 or
115 times. By this time it must be elastic, smooth and no longer
sticky. Wash a container in super hot water, dry meticulously
and drizzle mildly with flour. Shape dough into a ball, place it
in container, brush top with oil and set to rest thirty minutes in a
warm corner of the kitchen.
2. Cover a big table with a pastry cloth or with a tablecloth that
hangs over the edges. Drizzle with flour, especially in center of
cloth. Put dough in center, drizzle top with flour, and with a
floured rolling pin, roll into a big square, as thin as you can.
Turn dough multiple times during rolling so it does not cling to
cloth. Remove all jewelry and coat hands with flour. Slip firmly
closed fists under dough, and working from center, start to
stretch it with a hand-over-hand motion. Work toward edges.
Move around table so dough will be uniformly stretched toward
all sides. It must become as thin as tissue paper. Let sides of
stretched dough hang down over edge of table. If dry spots
seem in dough while you work, brush with oil to keep them
supple. Trim off thick edges of dough with scissors and let sheet

dry slightly ten minutes. Do not allow it to become brittle.
Before filling, brush melted butter onto whole surface of dough.
Drizzle with breadcrumbs.
3. Put filling in a row along one end of sheet of dough. Fold side
flaps of dough over filling and brush with melted butter. Roll
strudel, beginning from filling end and using the cloth to help
lift and turn dough, as you would for a jelly roll. The last roll of
dough should flip the strudel onto a greased baking sheet or
jelly-roll pan. Turn into a horseshoe if too long for pan. Bake in
preheated 350° oven approximately 1 hour. Brush multiple
times with melted butter. Strudel is done when dough is crisp as
parchment and golden brown.
APPLE STRUDEL (APFELSTRUDEL)
Ingredients:
½ to ¾ cup sugar
¾ cup finely chopped walnuts or hazelnuts
¾ cup raisins or currants
1 recipe Strudel Dough, above
1 teaspoon cinnamon
2 pounds apples, peeled, cored and cut
melted butter
Directions:
1. Prepare dough. Drizzle chopped nuts over breadcrumbs. Put cut
apples in a strip along dough.
2. Brush apples with melted butter and drizzle with raisins or
currants, lemon rind, a little cinnamon and sugar; the amount of
sugar you use depends on the sweetness of the apples. Roll
dough and bake.
SWABIAN APPLE OR PLUM TART
(SCHWÄBISCHER APFEL- ODER
ZWETSCHGENKUCHEN)
Ingredients:

¼ cup sugar
½ cup raisins or currants, soaked in rum and drained, or ½ cup
slivered blanched almonds
½ cup thick sour cream or sweet Cream
1 egg yolk, beaten
1 recipe Rich Tart Pastry, seasoned with rum, lemon rind and
grated almonds
1 tablespoon rum
2 pounds not too sour cooking apples or small blue plums
3 eggs, separated
4 tablespoons sugar
melted butter
powdered cinnamon
Directions:
1. Prepare pastry, chill and roll to fit spring form, forming sides
about 2½ to 3″ high. Chill well. Preheat your oven to 350°.
Peel, core and slice apples. Plums are not peeled, but they are
cut in halves or quarters and are stoned. Twist strips of leftover
dough to make a ring on top of pastry. Brush bottom of pastry
with melted butter and top of ring with beaten egg yolk.
2. Position apples or plums on dough and drizzle with cinnamon
and ¼ cup sugar. Bake twenty minutes. Mix egg yolks with four
tablespoons sugar until thick and pale yellow. Beat in cream
and rum. Beat egg whites and as they being to thicken, put in
sugar. Carry on beating until whites stand in stiff but shiny
peaks. Fold into egg-yolk mixture, gently but meticulously,
with a rubber spatula. Drizzle raisins, currants or almonds over
fruit and cover with egg mixture. Continue baking twenty
minutes to half an hour, or until custard is set and filling is
golden brown on top.
BAVARIAN APPLE OR PLUM CAKE
(BAYRISCHER APFEL- ODER
ZWETSCHGENKUCHEN)
Follow recipe for Swabian Tart (above), but when apples or plums are in
shell, drizzle with sugar, cinnamon, raisins and almonds and dot with
butter. Brush twisted ring of dough with egg and bake for thirty-five to

forty minutes in 375° oven. Raspberry or apricot jam can be spread on
bottom crust or over apples, and again, apples may be cut or cut in rounds.
TYROLEAN STRUDEL (TIROLER
STRUDEL)
Ingredients:
½ cup chopped dried figs
½ cup chopped, stoned dates
½ cup milk melted butter
½ cup raisins
½ cup sugar
⅔ cup butter
¾ cup chopped nuts
1 cup stoned, crudely chopped prunes
1 tablespoon rum
4 egg whites, stiffly beaten
4 egg yolks
juice and grated rind of ½ lemon
Directions:
1. Prepare dough. Cream butter with sugar until light and fluffy,
then progressively work in egg yolks. Beat until the mixture
turns thick and pale yellow. Put in all other ingredients apart
from egg whites and melted butter and milk and stir until well
mixed.
2. Fold in stiffly beaten egg whites. Fill, roll and bake. After
twenty minutes, pour milk over strudel and put in slightly more
melted butter. Continue baking twenty additional minutes, or
until dough is crisp and golden brown.
DEEP-FRIED PASTRIES
(SCHMALZGEBÄCK)
To fry in deep fat the right way, you need a deep deep cooking pan, a
slotted spoon for taking out the cakes as they brown and, the most

important piece of equipment of all, a fat thermometer, without which,
your cakes will be underdone or burned. If you own an electric deep fryer
that is controlled by a thermostat, you can do without a thermometer. Corn
or peanut oil, lard or any of the canned white solid vegetable shortenings
are best for deep frying.
BAVARIAN CHURCH FESTIVAL
DOUGHNUTS (BAYRISCHE
KIRCHWEIHNUDELN ODER
KIRCHWEIHKÜCHEL)
Ingredients:
¼ cup milk, scalded
¼ cup sour cream
¼ cup sugar
¼ cup warm water
1 cup raisins or currants, washed, drained and chopped
1 egg
1 envelope dry powdered yeast
4 tablespoons butter, cut in small pieces
4 to 5 cups sifted flour
fat for deep frying
oil or melted butter
pinch of salt
Directions:
1. Dissolve yeast in warm water in accordance with instructions
on package. Mix sugar, salt, butter and sour cream. Scald milk
and while still hot, pour into butter mixture. Stir until butter is
dissolved. Cool to lukewarm. Mix in 1 cup sifted flour and
yeast and mix thoroughly.
2. Set aside until mixture is bubbly. Put in egg. Slowly work in as
much of remaining flour as you need for a light but smooth
dough. Turn onto floured board and knead until dough is
smooth and elastic and forms blisters. Shape into a ball, put in a

mildly floured container and brush top of dough with oil or
melted butter. Cover with a thin kitchen towel and set in warm
draft-free corner until twofold in bulk, approximately 1 to 90
minutes.
3. Immerse choped raisins or currants lightly in the flour and toss
with grated lemon rind. Punch dough down and knead in raisins
and lemon peel, working very swiftly so dough is not handled
excessively. Let dough rest ten minutes. Break off small pieces
of dough and roll between your hands to make round “noodles”
about 3″ long. Lay on a floured board, cover with a thin kitchen
towel and let rise about forty-five minutes, or until almost
twofold in bulk.
4. Heat fat in deep fryer to 365°. Drop noodles in a few at a time.
When they have cooked about three minutes, take a pair of
scissors and cut a cross in the unfried top of each. Turn and fry
until both sides are golden brown. Remove using a slotted
spoon and drain using paper towels. Serve warm, drizzled with
BERLIN JELLY DOUGHNUTS
(BERLINER PFANNKUCHEN)
ABOUT 30 TO 34 DOUGHNUTS
Ingredients:
¼ cup sugar
⅓ cup butter
1 cup milk
1 envelope dry powdered yeast water
1 teaspoon salt grated rind of 1 lemon
1 teaspoon sugar
1½ cups apricot jam or Four-Fruit Marmalade
3 egg yolks
3 to 4 cups flour
fat for deep frying
oil or melted butter
Vanilla Sugar
Directions:

1. Tenderize yeast in a little water in accordance with instructions
on package, putting in a little sugar to speed the process, if you
prefer. Allow to stand in a warm place until bubbly. Scald milk.
Cream butter with sugar, salt and lemon rind. When mixed, put
in scalded milk and stir until butter melts. When cooled to
lukewarm, mix in egg yolks and 1 cup flour and dissolved
yeast.
2. Put in remaining flour progressively until dough is tender and
light but smooth and not sticky. Knead on floured board until
elastic and smooth. Shape into ball and place in floured
container. Brush top of dough with oil or melted butter, cover
with thin kitchen towel and set to rise in a warm draft-free
corner of kitchen. Allow to rise 1 hour, or until twofold in bulk.
Punch down and roll on floured board to ¼″ thickness and cut
rounds with a 3″ cookie cutter. Place a generous dab of
marmalade or jam in center of half the circles, then top each
with a plain circle of dough. Pinch edges with a little water or
egg white.
3. Cover with towel and let rise about forty-five minutes, or until
again twofold in bulk. Heat fat to 365° and deep-fry doughnuts
a few at a time, keeping fat temperature constant. Fry about
three minutes on first side, then turn so second side can brown.
Remove using a slotted spoon and drain on absorbent paper.
When cool, dredge with sugar.
LITTLE CUSHIONS
(POLSTERZIPFEL)
Ingredients:
¼ teaspoon powdered cinnamon
⅓ cup sugar
1 egg white
1 teaspoon vanilla
1½ teaspoons baking powder
2 eggs
2¼ cups sifted flour
3 tablespoons rum

fat for deep frying
Directions:
1. Cream butter with sugar until light and fluffy. Put in eggs, one
by one, beating well between additions. Stir in vanilla, rum and
cinnamon. Sift flour again, with baking powder. Mix into
butter-egg mixture until batter is quite stiff and smooth enough
to roll. Put in slightly more flour as required. Turn dough onto
floured board, and using a floured rolling pin, roll to a thickness
just under ¼″.
2. Using a pastry cutter, cut squares in any desired size, brush
edges with egg white and fold in half diagonally to make a
triangle. Heat fat in deep fryer to 370° and fry “pillows” a few
at a time, turning so they are golden brown on both sides. Drain
using paper towels and serve warm drizzled with confectioners’
sugar. Leftover scraps of dough can be cut in strips and deep
fried in irregular shapes.
REGENSBURG CRULLERS
(REGENSBURGER
BRANDTEIGKRAPFEN)
Ingredients:
1 recipe Cream Puff Pastry
1 tablespoon sugar
1 teaspoon vanilla
oil or fat for deep frying
Directions:
1. Prepare pastry. As you beat in the 4 eggs, put in the sugar and
vanilla. Heat fat until thermometer records 365°. Drop batter
from two teaspoons, to make tiny crullers, into hot fat. Do not
fry all of batter at once, as crullers must have room to rise to the
surface.
2. Check thermometer to see that temperature of fat remains
constant. Turn crullers so they brown on all sides. They must be
done in approximately four minutes. Remove using a slotted

spoon and drain using a paper towel. Serve cold with
confectioners’ sugar, or hot with Hot Red Wine Sauce, and/or
RUFFLES (STRAUBEN)
Ingredients:
1 recipe Cream Puff Pastry
2 tablespoons sugar
fat for deep frying
Lemon Sugar
Directions:
1. Prepare pastry. Fill pastry tube or cookie gun with mixture or
use a big funnel. Heat fat to 365° and press pastry through bag,
gun or funnel, snipping off curled lengths every 2″.
2. Allow strips to fall into hot fat. Turn so pieces brown on both
sides, approximately five minutes in all. Remove using a slotted
spoon and drain using a paper towel. Cool and drizzle with
sugar.
3. Look below for recipes.
FRITTER BATTER (KÜCHELTEIG)
Now lets take a look at some of the most common fritters enjoyed in
Germany.
Ingredients:
½ cup white wine or dark beer
⅔ to ¾ cup flour
1 egg white, stiffly beaten
1 egg yolk
1 tablespoon melted butter
2 tablespoons sugar
pinch of salt
Directions:
1. Beat egg yolk with salt, wine or beer and sugar. Slowly put in
flour and beat until mixture is consistency of thin paint. Mix in

melted butter.
2. Allow to stand about thirty minutes, then fold in stiffly beaten
egg white. Use batter instantly after putting in egg white. Begin
as in specific recipes.
APPLE FRITTERS (APFELKÜCHEL)
4 TO 6 SERVINGS
Ingredients:
1 recipe Fritter Batter, above
4 big not too sour apples, peeled, cored and cut in 2″ thick
slices
confectioners’ sugar, or Foamy Wine Sauce, or vanilla Sauce
fat for deep frying
Directions:
1. Preheat fat to 365°. Prepare batter, putting in egg whites just
before dipping fruit. Immerse fruit slices in batter one by one
until thoroughly coated. Let surplus batter drip off.
2. Fry a few slices at a time, flipping over once so they are golden
brown on both sides. Remove from fat using a slotted spoon,
drain using a paper towel and carry on frying other fruit slices
until all are done. Serve with sugar or either of the two sauces
indicated.
OTHER FRUIT FRITTERS
Sliced and peeled peaches, nectarines, canned pineapple, bananas cut in
half along the length and then cut in 1″ to 2″ lengths, all can be used for
fritters. The fruit may be drizzled with a little sugar and rum or brandy and
marinated for a few minutes. Giant strawberries, washed and hulled, are
also very good dipped in batter and fried.
PRUNE FRITTERS (SCHLOSSERHUBEN)
Ingredients:
¼ cup sugar
½ cup grated bittersweet chocolate
½ pound prunes, soaked until soft
1 recipe Fritter Batter, above

fifteen to 20 blanched almonds
Directions:
1. Prepare batter. Remove pits from soaked and drained prunes,
doing as little damage to the prunes as you can. They should
remain in one piece.
2. Stuff each stoned prune with a blanched almond and restore to
prune shape. Immerse in batter and fry. Drain using paper
towels and while hot, dredge with a mixture of grated chocolate
and sugar. Serve warm.
YEAST BAKING
(HEFEGEBÄCK)
BASIC YEAST DOUGH (HEFETEIG)
MAKES 2 LARGE COFFEE CAKES
Ingredients:
½ cup butter, tenderized
½ cup sugar
½ cup warm water
1 cup milk, scalded
1 teaspoon salt
1 whole egg
2 cups flour
2 packages dry powdered yeast
2 to 3 cups flour
4 egg yolks
flour
fruits or nuts, in accordance with recipe
melted butter
Directions:
1. Dissolve yeast in warm water in accordance with instructions
on package. Mix butter, sugar, salt and lemon rind in a

container. Scald milk and pour into container. Stir until butter
has melted. Cool to lukewarm. Put in 2 cups flour and the yeast,
and mix thoroughly. Set aside in a warm corner until mixture
becomes light and bubbly.
2. Mix in egg yolks and whole egg and progressively beat in 2 to 3
cups flour until you have a soft, light smooth dough. Turn onto
a floured board and knead until dough is smooth and elastic and
forms blisters. Shape in a ball, put in a clean floured container
and cover with a thin kitchen towel, and set in a warm draft-frée
corner to rise until doubled in bulk, approximately 1 to 90
minutes.
3. Punch dough down and knead in any candied fruits, nuts, etc.,
called for in the specific recipe. If nothing is being added, knead
lightly anyway. Let dough rest ten minutes, then shape as you
wish and bake in accordance with specific recipe.
RICH YEAST DOUGH (FEINE HEFETEIG)
Follow above recipe but use 10 egg yolks, ¾ cup butter and ½ cup milk
instead of amounts called for.
BREMEN LOAF (BREMER KLÖBEN
ODER KLABEN)
Ingredients:
¼ cup sugar
½ cup lukewarm water
½ cup milk
½ pound chopped citron
½ pound dried currants
¾ cup slivered blanched almonds
1 cup butter
1 pound raisins
1 teaspoon rosewater
1 teaspoon salt
2 envelopes dry powdered yeast
2 tablespoons sugar (not necessary)
grated rind of 1 big lemon

melted butter
pinch of powdered cinnamon
rum or brandy
six to seven cups flour
sugar
Directions:
1. Mix fruits and raisins and soak in rum or brandy 1 hour.
Dissolve yeast in water in accordance with instructions on
package, putting in a little sugar to speed the process if you
wish to. Scald milk with salt, sugar, butter and fat. When butter
and fat have melted, turn off the heat and mix in rosewater,
cinnamon and lemon rind. Cool to lukewarm and put in
dissolved yeast mixture. Stir thoroughly. Beat in egg and 1 cup
flour. Set aside in warm corner fifteen to thirty minutes until
mixture is bubbly.
2. Sift 5 cups flour onto a board and form a well in the middle.
Pour yeast mixture into well and progressively work ingredients
together, putting in more flour if required to make a dough that
is light and tender but not clingy. Drain, dry and flour fruit and
raisins. Turn dough onto a floured board and knead,
progressively working in floured fruits and almonds. Knead
until dough blisters and is smooth and elastic. Put in a mildly
floured container and brush top of dough with melted butter.
Cover with a thin kitchen towel and set in warm draft-free
corner approximately 1 hour, or until dough is twofold in bulk.
3. Although this is usually made in one huge loaf, you can split
dough in half to make two smaller ones. Punch dough down and
turn onto a floured board. Flatten or roll into an oval (or two
ovals if you have divided dough) approximately 1″ thick. Brush
top with melted butter, drizzle with a little sugar and fold along
the length, not fairly in half, as for Stollen in above recipe. Put
on buttered baking sheet or jelly-roll pan and brush with melted
butter. Put in warm draft-free corner again and let rise until
doubled in bulk, approximately 1 hour. Preheat your oven to
375° and bake approximately 1 hour, or until a thoroughly
brown. Brush with melted butter while still warm. This may be
served with or without confectioners’ sugar on top.
Discovertheauthenticeuropeancuisinethroughourexclusivee-books

BUTTER COFFEE CAKE
(BUTTERKUCHEN)
1. Make ½ recipe Basic Yeast Dough and prepare as for Crumb
Coffee Cake, above.
2. Brush with melted butter, dot liberally with butter and drizzle
with ⅓ to ½ cup granulated sugar and ¾ to 1 cup crudely
chopped or slivered almonds.
3. Allow to rise, and bake as for Crumb Coffee Cake (above).
CHEESE COFFEE CAKE
(KÄSEKUCHEN)
1. Make ½ recipe Basic Yeast Dough and prepare as for Crumb
Coffee Cake (above). Allow to rise until dough puffs up. Top
with cheese filling: Cream 2 tablespoons butter with ⅓ cup
sugar and progressively mix in 2 egg yolks.
2. Stir in 1 pound pot cheese (not cottage cheese) that has been
rubbed through a sieve. Put in 3 tablespoons flour and ½ cup
milk or cream. Put in barely sufficient flour and milk to make a
light but coherent mass. Stir in ½ cup raisins and grated rind of
1 lemon.
3. Beat 2 egg whites with 1 tablespoon sugar until they stand in
stiff but shiny peaks. Use a rubber spatula to fold gently but
meticulously into cheese mixture. Spread filling onto dough and
brush with beaten whole egg.
4. Bake in 350° oven thirty to forty-five minutes or until a golden-
brown color is achieved. If you prefer, the filling can be
seasoned with a little rum, brandy or vanilla. Mix into egg-yolk
mixture before folding in whites.
CHRISTMAS FRUIT BREAD
(HUTZELBROT)
Ingredients:
¼ cup sugar
¼ pound candied citron

The german baking cookbook 115 authentic german recipes of tortes, pastries, cakes, candies, salty bakes, and much more!

The german baking cookbook 115 authentic german recipes of tortes, pastries, cakes, candies, salty bakes, and much more!

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The german baking cookbook 115 authentic german recipes of tortes, pastries, cakes, candies, salty bakes, and much more!