Red Wine Cake – Rotweinkuchen

Red Wine Cake – Rotweinkuchen
Posted in : Cake on by : Detlef
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I had some red wine left and remembered a cake we had often in the 80ties and 90ties.       This cake is a chocolate cake with chocolate chips in it. But it also contains red wine instead if milk. WARNING: I have to put a warning up here. This cake contains alcohol. I am not
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Traditional Brezels

Traditional Brezels
Posted in : Bread on by : Detlef
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What to bring to a party? and even when it is an Octoberfest party?  I decided to make some traditional brezels.  Brezels get their taste and color from a bath in lye.  You can use baking soda dissolved in warm water as lye, but that does not give them the same touch as traditional ones.
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Black Forest Loaf – Sourdough Rye

Black Forest Loaf – Sourdough Rye
Posted in : Bread on by : Detlef
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This bread is a typical dark rye bread with 1/3 of the rye flour fermented in a sourdough. It is a big loaf with a thick and dark crust. This bread uses two different pr dough’s. One sourdough with rye flour and a yeast dough with wheat flour. I mixed it by hand, as most
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Classic German Chocolate Cream Gateau

Classic German Chocolate Cream Gateau
Posted in : Cake on by : Detlef
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  Back in the 80-ties an aunty made cakes – big cakes and she made a chocolate gateau as well. A simple chocolate sponge with a chocolate cream. This cake is typical German, not too rich on ingredients, simple to make and just chocolate.  This cake is inspired by these kind of simple gateau’s I know
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Tiramisu Sponge cake roll

Tiramisu Sponge cake roll
Posted in : Uncategorized on by : Detlef
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For our Easter tea with friends I made this sponge cake roll. Nothing traditional for Easter but easy to make and a great taste.  This roll has 3 components: The sponge cake, an simple biscuit  cake, rolled up when it comes out of the oven.  The sponge is soaked with some coffee. The filling is a
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How to make traditional Elisen Lebkuchen

How to make traditional Elisen Lebkuchen
Posted in : Cake on by : Detlef
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Traditional Lebkuchen come from a region in Bavaria, the town of Nuernberg. The tradition reaches back to the 12th century where Nuernberg was a major trading center at the crossing of several middle age high ways. These Lebkuchen are very different to normal ginger bread. They contain ginger but no honey or flour. They are baked
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Grandma’s Christmas Stollen

Grandma’s Christmas Stollen
Posted in : Cake on by : Detlef
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Today I made a Christ Stollen or Christmas Stollen.  This is a traditional Christmas cake in Germany. There are many recipes. What I like about this one is it’s buttery taste and the flavors. Stollen needs to rest some time before being served. Some say several weeks, but I think some day’s is just fine.
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Sunflower sourdough bread with kibbled rye and wheat

Sunflower sourdough bread with kibbled rye and wheat
Posted in : Bread, Uncategorized on by : Detlef
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The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it. To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water
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