Archive for the ‘Cake’ Category

Schaumkuesse – a German Sweet

People asked me for a recipe for  Schaumküsse alias Negerkuss or Mohrenkopf.
This is a popular sweet in Germany and comes close to chocolate covered marshmallow. But it is softer and has a different consistence than marshmallow.

You need:
6 g Gelatin
20 ml Water
200 g Egg white (6 Egg white usually)
400 g Sugar
80 ml Water
Vanilla Extract
round Wafers
chocolate to cover

Fist mix the gelatin and the water.
Then start beating the egg white to a light cream, not stiff.

Heat Sugar and water until 114C. Here I have to explain that you need to be very precise with the temperature. Cooking sugar is a science by it’s own. You need to coo a so called “soft ball”. 1-2 degree hotter or not hot enough and you will get a different result. You need a thermometer to do this.

Add the Sugar slowly to the egg white and mix for 10 min then add the gelatin. Mix until cold on high speed. This can take up to 30 min.

Place in fridge for an hour or longer until the cream gets really thick.

Pipe cream on wafers and put in fridge again so they can dry out a bit.

piped schaumkuesse

Cover with chocolate as you like.

Schaumkuesse with chocolate

Schaumkuesse

Prep time: 

Cook time: 

Total time: 

Schaumuesse are the German version of marshmallow, not quite like this, but probably the closest you can describe them.
Ingredients
  • 6 g Gelatin
  • 20 ml Water
  • 200 g Egg white (6 Egg white usually)
  • 400 g Sugar
  • 80 ml Water
  • Vanilla Extract
  • round Wafers
  • chocolate to cover
Instructions
  1. Mix water and Gelatin
  2. Cook Sugar and Water to soft ball at 114C
  3. Beat egg white until creamy, not stiff
  4. Add hot sugar slowly to the egg white while continuously mixing.
  5. After 10 min add the gelatin
  6. Add vanilla
  7. Let rest and cool in the fridge until thick creamy, the pipe on round waffles and let rest for 2 hours in fridge.
  8. Cover in chocolate as you like.

 

Traditional Apple Strudel with stretched dough

It is autumn and we were invited to a pot luck dinner. So what to bring? As it is the season for fresh apples, I thought making a traditional apple strudel.

IMG_3930

In general there are two types of strudel common in Germany. In the northern region strudel is mainly made with puff pastry in the south a stretched dough is more common. This type comes originally from Austria.

As I like this Austrian version more than the puff pastry, I made this type of strudel.

For the dough mix

200g of pastry flour
125g of hand warm water
1 tbsp oil, I take a tasteless oil like rice bran
a pinch of salt

Mix it to a smooth dough and place it in a bowl. Brush the dough with some oil, cover with an other bowl and let rest at a warm place for at least 30 min.

In the meantime peel

1.5kg sour apples and cut in fine slices. Add
some lemon juice sot the apples do not turn brown and
100g sugar
1 teaspoon cinnamon
Vanilla
80g raisins
2 tbsp rum or some rum flavor (you can skip this easily)
Mine looked like this:
Apple for Applestrudel

Next to do is to roast in a pan

150g bread crumbs
80g butter
until golden brown. Set aside to cool down.
IMG_3919

Finally melt 100g of butter and let cool down so it is still molten but not hot anymore.

 

Preheat your oven to 200C  (390F)

Now it’s time to prepare the dough for the strudel.
You need a large table, covered with a table cloth. Place the dough from your bowl on the flowered table cloth. The dough should have a very smooth and soft structure.

IMG_3922

Roll out the dough with some flour on the top. Take care that the dough does not stick to the fabric of the table cloth.
Once it is rolled out about 2 mm thick, brush the dough with some of the melted butter and let rest for 5 minutes. Cover with a cloth.

IMG_3924

Now the dough should be elastic enough to be stretched to a very thin film.
To stretch the dough, go with both hands under the dough and use the back of the hand to stretch it out to the sides of the table. Do this from the middle to the sides of the dough until you have a thin film of dough. When you can read a newspaper through the dough it is thin enough.

IMG_3925 IMG_3926

Once you have stretched the dough cut off the thicker edges and place the bread crumbs on 1/3 of the dough.

On top the apples, but take care you do not pot the liquid on it as well. You can drain them before you do this.
IMG_3927

Now start to roll it all up, starting at the side where apples are placed using the table cloth to roll it up.

Fold in the sides of the dough and continue to roll the strudel until all dough is rolled up.
IMG_3928 IMG_3929

Place the strudel on a baking tray with some baking paper and remove any access flour if some.
Brush the strudel with some of the butter, but not to much.

Place in the oven and bake for about 40 – 45minutes at 200C / 390F.

Once it is baked, get it out of the oven and brush with plenty of butter. Decorate with some Icing sugar and let cool down a bit until cutting in pieces.

Traditionally this dish is eaten warm with some vanilla ice cream or whipped cream.

 

Traditional Apple Strudel with stretched dough

Prep time: 

Cook time: 

Total time: 

This is a traditional strudel baked throughout the year, but best with fresh apples.
Ingredients
For the dough
  • 200g of pastry flour
  • 125g of hand warm water
  • 1 tbsp oil, I take a tasteless oil like rice bran
  • a pinch of salt
for the filling:
  • 1.5kg sour apples and cut in fine slices. Add
  • some lemon juice sot the apples do not turn brown and
  • 100g sugar
  • 1 teaspoon cinnamon
  • Vanilla
  • 80g raisins
  • 2 tbsp rum or some rum flavor (you can skip this easily)
  • 150g bread crumbs
  • 80 gr butter
  • 100 g butter melted for brushing
Instructions
For the dough
  1. Mix it to a smooth dough and place it in a bowl. Brush the dough with some oil, cover with an other bowl and let rest at a warm place for at least 30 min.
for the Filling:
  1. Roast bread crumbs with the butter in a pan
  2. Melt the butter
  3. Peel the apples, slice them and mix with the other incredients
  4. Baking at 200C / 390F for 40-45 minutes

 

Gugelhupf – Kougelhopf

10 years ago my wife bought me a French baking book at the Marche Noel in Strasbourg. Who ever had been at the Christmas Market in Strasbourg may have been at this large tent with the Breedle Market – the Cookie Market.  There they baked these buttery, sweet Gugelhupf cakes. Cakes you get everywhere in the Alsace. It was fascinating how they baked these in the tent – minus 5 degrees outside and 30 inside.

After such a long time I thought I need to bake this cake again and see if it still taste this good.

Gugelhupf

Ingredients:

500 g plain four
80 g sugar
8 g salt
2 eggs
20 g fresh yeast or 8 g instant yeast.
150 g soaked raisins
175 g warm milk
175 g butter

some almonds
some sugar and cinnamon mix as topping.

Make a pre dough with the yeast, some sugar and some of the milk and let rest until doubled in size.

Mix eggs, sugar, salt, and milk together with the pre dough to a smooth dough. Then add half of the soft butter to it and mix until combined well. Add rest of butter and mix until a very soft and smooth dough developed.

Then add the raisins without any liquid.

Let the dough rest for 60 minutes or longer until doubled in size.

Generously butter a pan and add some almonds at the bottom. Put the dough in and let it rest again until nearly doubled.

Bake at 180 C for 30 to 40 minutes, depending of size of pan.

Once ready get the cake out of the pan immediately and cover with butter. I put some sugar & cinnamon on it, but that is up to you.

 

 

Gugelhupf - Kougelhopf
Ingredients
  • 500 g plain four
  • 80 g sugar
  • 8 g salt
  • 2 eggs
  • 20 g fresh yeast or 8 g instant yeast.
  • 150 g soaked raisins
  • 175 g warm milk
  • 175 g butter
  • some almonds
  • some sugar and cinnamon mix as topping.
Instructions
  1. Make a pre dough with the yeast, some sugar and some of the milk and let rest until doubled in size.
  2. Mix eggs, sugar, salt, and milk together with the pre dough to a smooth dough. Then add half of the soft butter to it and mix until combined well.
  3. Add rest of butter and mix until a very soft and smooth dough developed.
  4. Then add the raisins without any liquid.
  5. Let the dough rest for 60 minutes or longer until doubled in size.
  6. Generously butter a pan and add some almonds at the bottom. Put the dough in and let it rest again until nearly doubled.
  7. Bake at 180 C for 30 to 40 minutes, depending of size of pan.
  8. Once ready get the cake out of the pan immediately and cover with butter.

German Nougat – Gianduja

German nougat is different from nougat you get anywhere else, I learned. German Nougat is Gianduja, a mass made from nuts, sugar and chocolate. A smooth delicious paste, melting in your mouth.

nugat

To make this nougat you need a blender, a professional one, otherwise the mass will not get smooth enough. There should be no pieces in it and it also should not be coarse in any kind.

 

What you can do with it?
Bake a cake, bake cookies, make an ice cream (Baccio), make some pralines or just eat it with a spoon.
You can use this paste also to make your own Hazelnut Cream spread.

German Nougat or Gianduja
Ingredients
  • 500 gr part Hazelnuts
  • 500 gr icing sugar
  • 600 gr Milk Chocolate.
  • And you need a professional blender.
Instructions
  1. Roast the nuts and remove the skin (with almonds remove skin before roasting).
  2. Put the nuts in the blender and blend them for some seconds. Add sugar and keep blending until smooth.It is quite warm now.
  3. Add the chocolate step by step and keep mixing.
  4. It should not get to hot, otherwise the chocolate begins to curdle.

 

 

Snow White Cake – Donauwelle or Schneewittchenkuchen

IMG_1382

This cake has different names in Germany. In east Germany it is known as Schneewittchenkuchen – Snow White Cake. In West Germany it is known as Donauwelle – Danube-wave.
It is a simple cake with a German butter cream and a shortening chocolate glaze.

It takes some time to make it, but everyone loves it, because it is fruity and juicy.


Snow-white Cake
This cake has different names in Germany. In east Germany it is known as Schneewittchenkuchen - Snow White Cake. In West Germany it is known as Donauwelle - Danube-wave. So I decided to name it Snow White-Cake, it just sounds better. And that is what you need.
Ingredients
For the cake, mix:
  • 400g flour
  • 200g sugar
  • 250g butter
  • ¾ cup milk
  • 2 tsp baking powder
  • 5 eggs
For the cream:
  • cook a stiff custard pudding by using
  • 500ml of milk
  • 1 package pudding powder or you can use 40g of custard powder. This depends on the custard product you use. Take about double amount of custard powder as said on the package for 500g milk.
  • Add 2 tbsp of sugar to it, if you like.
  • 250g Butter
For the glace.
  • 2 tbsp cocoa
  • 2 tbsp icing sugar
  • 85g shortening
  • 2 eggs
Instructions
  1. For the cake add all ingredients in a mixer. If you use a hand mixer you have to whisk the butter with the sugar and then add the eggs followed by the flour & baking powder and the milk)
  2. Put half of the dough on a deep baking pan.
  3. Add 2 tbsp of cocoa powder to the remaining half and add this on top of the whit dough in the pan.
  4. Add cherries (about 350gr) and spread them on top of the dough.
  5. Bake for about 30 min at 180 C.
  6. For the Cream cook a custard from the powder, milk and sugar. Let cool down to room temperature and put the butter next to it so it gets to the same temperature as the custard,. This is very important, that butter and custard have the same temperature before you proceed.
  7. Sift the custard
  8. mix the butter in a mixer until it is white creamy
  9. add the sifted custard spoon by spoon. Do not over-mix when all custard is added.
  10. Spread custard on baked and cooled cake
  11. For the glace melt the shortening and let cool down again.
  12. mix cacao and sugar and add the shortening
  13. add one egg after an other to the mixture until it became a thick and creamy.
  14. Spread on top of the cream on the cake.
  15. Let the cake rest over night in the fridge and then cut into pieces.

 

Banana Bread

Here my Banana Bread recipe. This is not a typical German dish, but we bake it quite often. When you have some bananas left there is nothing better than doing this with them.

 

Banana Bread with walnuts

Prep time: 

Cook time: 

Total time: 

Ingredients
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄2 cup chopped walnuts
  • vanilla
  • 1 1⁄8 cups sugar (you can reduce this or even leave it out. If you like you can substitute it with a little bit stevia.)
  • 1⁄2 cup vegetable oil
  • 2 tablespoons buttermilk or milk
  • 1 egg
  • 3 ripe bananas, mashed
  • For the glaze:
  • 1⁄3 cup chopped walnuts (in addition to ½ cup)
  • 1 tsp butter
  • maple syrup
Instructions
  1. Put bananas, sugar, salt, vanilla, oil, milk and egg in a food processor and mix to a smooth paste.
  2. Add flour, baking soda and walnuts and stir in.
  3. Put in baking tin and bake at 180C
  4. Melt butter for Glaze and add maple syrup to it, stir walnut pieces in and cook for 2-3 minutes
  5. When bread is ready place glaze on top and bake for another 5 minutes./br

 

Designed by Free Wordpress Themes and Sponsored by Curry and Spice