Posts Tagged ‘classic dish’

Classic German Chocolate Cream Gateau

Classic Chocolate Gateau 

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 from the 80-ties, just yummy and I made it in the morning, ready for tea time in the afternoon.

Here some tips for making this cake.

  • If you have time, prepare the sponge, the short pastry layer and the cream the day before you build the cake together.
  • For decoration you can use any chocolate pieces or any other kind of decoration. I kept it simple and just dresses some cream roses on each piece.
  • You can add some flavor to the syrup like some coffee or some alcohol, Irish liquor or rum fit well.
Classic Chocolate Gateau

Sponge cake as it came out of the oven. 

Classic Chocolate Gateau

The shortbread layer before baking.

Classic Chocolate Gateau

the sponge cut in 3 layers.

Classic Chocolate Gateau

The cake with the bottom shortbread layer, the jam and the first sponge layer.

Classic Chocolate Gateau

the cake with the second sponge layer.

Classic Chocolate Gateau

The layers of the cake. If you make more cream you can make the cream layers thicker.

Classic Chocolate Gateau

The cake cut open to show the layers.

 

Classic German Chocolate Cream Gateau

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Serves: 16

This is a traditional chocolate cake as you can find it nearly at any party, at least in the 80ties this was the case. It is simple and easy to make and has a nice chocolate flavour.
Ingredients
For the Sponge:
  • 8 medium free range eggs
  • 200 g sugar
  • some vanilla extract
  • 130 g flour, best high grade, but all purpose flour is fine as well
  • 130 g cornstarch
  • 20 g baking powder
  • 40 g cacao powder
For the Cream
  • 200 g dark chocolate
  • 200 g milk chocolate
  • 800 g cream
For the Sugar Syrup
  • 50 g sugar
  • 50 g water
For the short bread layer
  • 100 g flour
  • 50 g butter
  • 25 g sugar
Others:
  • Some jam, apricot, cherry or the flavor you like.
  • Some chocolate for decoration or any other decoration you like.
Instructions
For the Sponge:
  1. Preheat your oven to 175C / 350 F, top and bottom heat.
  2. Separate the eggs and beat the whites until they are stiff.
  3. Beat the yolks with the sugar and vanilla for 5-8 minutes until it is a thick creamy mass.
  4. In a separate bowl sift the flour, starch, cacao and baking powder.
  5. Add the egg white to the yolk and mix carefully. Add the flour mixture and incorporate slightly, so it is just mixed. Be careful, do not over mix. I always do this by hand not with the machine.
  6. Use a 26cm pan with baking paper and fill in the dough. bake for 30-40 minutes.
  7. Let rest in the pan for 20 minutes before taking out and let cool down on a rack.
  8. If you prepare a day before, wrap in cling wrap once cooled down.
For the short bread
  1. Mix the ingredients until smooth, best with your hand.
  2. Roll out to a 26cm circle.
  3. bake at 175 degree for about 10 minutes until the edges turn slightly brown.
  4. You can prepare this while the sponge is baking and then bake after the sponge is ready.
For the cream:
  1. Bring the cream to a boil.
  2. Put the chocolate in small pieces in a bowl and pour the hot cream over it.
  3. I use a hand blender to ensure the chocolate melts properly and is mixed well.
  4. Cover with some wrap and let cool down. Place in the fridge for minimum 6 hours, best over night.
For the Syrup:
  1. Place water and sugar in a sauce pan and let boil for 1-2 minutes.
  2. Set aside and let cool down.
Build the cake together.
  1. Cut the sponge cake twice so you have 3 equal thick layers.
  2. Beat the chocolate cream in a mixer until it becomes nice creamy and thick. Do not over mix. Put some cream aside for decoration.
  3. Place the shortbread on a cake board and spread the jam on top of it.
  4. Soak the top layer of the sponge from both sides with ⅓ of the syrup. Place with the cut side on the jam.
  5. spread ⅓ of the cream on top of the cake and place the next sponge layer on top of it.
  6. Soak this layer with syrup and repeat with the cream and the top layer.
  7. Take care the layers are centered over each other, or use a cake from to place them over each other.
  8. Spread the rest of the cream over the cake, beginning with the sides.
  9. Place the cake in the fridge and let it cool.
  10. Now you can decorate your cake.
  11. I use a thread to mark 16 pieces on top of the cake, that helps with the decoration.
  12. Let the cake rest in the fridge at least 2 hours before serving.

 

Easter Hot Cross Buns

Hot Cross Buns

It is an old English Easter tradition – Hot Cross Buns. 

I tried many recipes over the past years and always comes back to this one I found on the Wild Yeast Blog. I changed the recipe slightly and reduced the sugar. 

These buns a fluffy and full of flavor. The spices give them a great taste. And the long resting time at cold temperature helps to develop the flavor of the spices and the fruit.


Hot Cross Buns

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Serves: 12

Traditional Hot Cross Buns with a rich flavor
Ingredients
Sponge:
  • 35 g flour
  • 190 g milk at about 35 degrees C
  • 9 g sugar
  • 7 g instant yeast
Dough:
  • 170 g flour
  • 170 g whole wheat flour
  • 60 g butter, softened
  • 25 g sugar
  • 1 egg
  • 3 g (1/2 t.) salt
  • ½ t. ground allspice
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. ground ginger
  • 14 g (1 T.) water
  • 114 g dried currants
  • 20 g candied orange peel, finely chopped
  • 20 g candied lemon peel, finely chopped
Piping Paste:
  • 85 g pastry flour
  • 25 g vegetable oil
  • 60 g water
Glaze:
  • 30 g sugar
  • 30 g water
Instructions
  1. For the sponge mix all ingredients until well combined and let rest at room temperature. I let it rest for 2-3 hours, but you can use it already after 45 min.
  2. For the final dough mix the flour, sugar, salt, spices and butter. It is a very dry mixture. Add the eggs and mix well. Add all of the sponge and mix with the hook on your kitchen machine for about 4-5 minutes and check if the dough is soft and a still a bit wet. Add some water if necessary and mix for another 4 minutes. The gluten should be well developed.
  3. Add the fruits and mix until well combined but do not over-mix.
  4. Let the dough rest for some more hours. Fold the dough after each ½ hour.
  5. Divide the dough into 12 pieces of about 70g each and form small balls out of it.
  6. Place them with some space to each other on a baking tray and cover the tray with some plastic wrap. Let them rest again. I put them in the fridge over night. but you can put them on a warm place for about 30-45 min.
  7. Mix the ingredients for the paste and pipe a cross on top of the buns.
  8. Bake for 10 - 15 minutes at 200 C.
  9. In the meantime prepare the glaze by mixing sugar and water.
  10. Brush the glaze on the hot buns directly when they come out of the oven.

 

How to make traditional Elisen Lebkuchen

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 on a wafer. I used fresh group spices, as these give more flavor and so come closer to the original. The content of these Lebkuchen are eggs, sugar, a nut mixture and spices.

They need to be beaked at a hot temperature for a short time, just 10-15 minutes and they need to be still soft in the center.

I store them in a tin box and if they get to dry you can add some slices fresh apple to the box, separated from the Lebkuchen by a sheet of baking paper.

How to make traditional Elisen Lebkuchen

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Traditional Lebkuchen like these are a must at each German Christmas tea.
Ingredients
  • 470 g sugar
  • 4 eggs
  • 1 vanilla bean
  • 480 g hazelnuts, half of it ground fine and half coarse
  • 50 g walnuts, ground coarse
  • 200 g citrus peel, glacé
  • 1 tbsp fine chopped fresh ginger
  • peel of one lemon and one orange
  • 2 -4 tbsp rum
Spices
  • cinnamon
  • coriander
  • all spice, pimento
  • mace
  • cloves
  • star anise
  • cardamon
you also need
  • wafers
  • chocolate or icing
Instructions
for the Spices.
  1. Use about the double amount of cinnamon than from each other spice.
  2. In total you need about 2½ to 3 tbslp of spice.
  3. Beat the eggs in a mixer and add all of the sugar and the seeds of one vanilla bean.
  4. beat until it is creamy and doubled in size.
  5. Add all other ingredients and mix well.
  6. Let rest for 24 hours minimum.
  7. Place a bit of the dough on a wafer, lave a 1,5 border on the wafer to allow the Lebkuchen to expand.
  8. Bake at 200C / 395F for about 10 to 15 minutes or until the edges start to brown. They need to keep soft in the middle.
  9. glaze with chocolate or icing while they are hot and let cool down before putting them in a box. Allow one week to develop flavor before serving.

 

Grandma’s Christmas Stollen

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. You also need to keep in mind that in Germany it is Winter time, cold and in a food storage probably fridge cold.  
Not everywhere you have these kind of cold conditions in the winter time.

I will cut my one in 2-3 day’s because longer I cannot withstand the fine perfume this cake gives off. 


Grandma's Christmas Stollen

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Cook time: 

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Serves: 24

This is a traditional Christ Stollen recipe from Grandma's recipe book.
Ingredients
  • 1 kg all purpose flour
  • 125 g sugar
  • 1 vanilla bean
  • 330 g almonds slivered
  • 170 g citrus peel
  • 400 g raisins
  • 500 g butter, unsalted
  • 330 g milk
  • ½ wine glass of rum
  • Peel of one fresh lemon
  • 10 g salt
  • 100 g fresh yeast or 37 g instant yeast
  • butter and icing sugar for topping
Instructions
  1. On the evening before making the dough, soak the raisins with the rum.
  2. Make a pre-dough with the yeast, some sugar and some lukewarm milk.
  3. In a big bowl mix all ingredients to a dough and let rest for 12-24 hours.
  4. Half the dough and form a bread out of each half. Flat the dough to a 3cm thik oval.
  5. Fold ⅓ of the oval over the other and shape it nicely.
  6. Bake at 160 C / 320 F (top / bottom heat only !) for about 60 minutes. If it gets too dark cover it a bit.
  7. Once out of the oven brush the Stollen generously with melted butter and sprinkle with icing sugar.
  8. Let the Stollen rest at a cool and dry place for some days before serving it.

 

Spreewaldgurken – Gherkins

Spreewald Gurken

In late summer it is time to look out for some gherkins. I got some at the local pick your own and picked a bucket full of them. Now they need to get preserved in jars.
This Recipe is a traditional recipe from the “Spreewald”. Spreewaelder Essiggurken are famous in Germany and much loved.

Gherkins Gherkins

This recipe uses sugar together with salt and vinegar to preserve them. The amount of sugar varies but is essential. This is a recipe with a low amount of sugar, compared to other I have.

For this Recipe you need:
About 3 kg gherkins,
Onions
500 g sugar
65 g salt (as a minimum)
1 liter vinegar (min 10% acid)
5 liter water
some spice like
Mustard seeds
All Spice
Pepper Corn
Bay leaves
you can add Gloves, Dill seeds, Coriander seeds and chili’s as well.
If you have, put some fresh dill in it as well

If you like to have them more sour, increase vinegar and reduce water by the same amount.

This makes about 10 jars – size 1 liter

Bring the liquids, sugar, salt and spices to a boil and let cool down for 1-2 hours.

Put the gherkins in the jars and add onions and bay leaves ( and dill if you get). Fill up with the spice, vinegar mixture and close the jars.

Put in preheated oven at 100 C (212 F) for 20-30 minutes.

The finished jars have to rest for at least a week or two until ready to eat.

Spreewaldgurken - Gherkins

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Spreewald Gherkins are a tradition in Germany. There are many recipes, this is a simple one from the Spreewald region south of Berlin.
Ingredients
  • About 3 kg gherkins,
  • Onions
  • 500 g sugar
  • 65 g salt
  • 1 liter vinegar (min 10% acid)
  • 5 liter water
  • some spice like
  • Mustard seeds
  • All Spice
  • Pepper Corn
  • Bay leaves
  • you can add Gloves, Dill seeds, Coriander seeds and chili’s as well.
  • If you have put some fresh dill in it as well
Instructions
  1. wash the gherkins and put in jars with onions and fresh dill (if you have)
  2. cook the water, vinegar, sugar, salt and all spices and let cool down again.
  3. Fill the jars with the liquid and close them tight.
  4. Preheat oven to 100 C (212 F) an place the cold jars in the oven for 30-45 minutes. (if the jars are warm from the filling, reduce the time to 20-30 min)

 

Classic traditional German Strawberry Cake

Fresh Strawberry Cake

We got some fresh strawberries at the pick your own and so I made this cake.

It is an easy dough, made of

75g butter
60g sugar
vanilla paste
2 eggs
salt
150g plain flour
1 tsp baking powder

Mix the ingredients, butter sugar and eggs first and then add the flour.
Spread the dough evenly in your tin and bake for about 15 minutes at 175 C / 347 F.

Melt some chocolate and spread on the cake.
Put the strawberries on the cake.

Now you need some “Tortenguss”. I got my one from the Dutch shop. Have a look at your local shops if you get a clear glaze.
It is made out of a mixture of gelatin, agar agar and pectin. There are different types.
You can also use 1tsp gelatin, 1 tbls of potato or tapioca starch (no corn starch) with some sugar or syrup and water / fruit juice. It will not have the same texture but will be fine as well.

Cook the glaze and put on cake while hot. Let cool down.

Serve with some freshly whipped cream.

 

Classic traditional German Strawberry Cake

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Traditional simple fruit cake. You can use any soft fresh fruit, like apricots, strawberries or canned fruits as well.
Ingredients
  • 75g butter
  • 60g sugar
  • vanilla paste
  • 2 eggs
  • salt
  • 150g plain flour
  • 1 tsp baking powder
  • 1 package "Tortenguss" - Glaze
Instructions
  1. Mix the ingredients, butter sugar and eggs first and then add the flour.
  2. Spread the dough evenly in your tin and bake for about 15 minutes at 175 C / 347 F.
  3. Melt some chocolate and spread on the cake.
  4. Put the strawberries on the cake.
  5. Make a glaze and put on the top.

 

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

 

Classic German Potato Dumplings – Kartoffelklöße

Here I show you how to make classic German Potato Dumplings.

There are 3 different types of potato dumplings common in Germany. Dumplings made from cooked potatoes, raw potatoes and half cooked and half raw potatoes. This recipe is for cooked potato dumplings.

This Recipe is from an old German family recipe, made for generations in the same way. They are perfect to some traditional roasts, like Pork or Duck, to Goulash and any kind of wild meat. Left overs are loved when the cold potato dumplings are cut in slices and baked in a pan in a generous amount of butter.

You need:
1.5 kg potatoes, peeled and cooked.
75 g whet flour
100 g potato starch
2 eggs
Salt
Nutmeg

Some bread and butter.

So the first thing to do is to peel and cook the potatoes.Cook them a little bit to long and let all the water steam off once cooked so they are dry.

Now you need to mash them very fine, as you do not want to have any potato pieces in the dumpling. Best you press the mashed potatoes through a sift.

Add the starch, flour, eggs,  salt and nutmeg and if you like also some herbs, marjoram fits well.Mix well to make a fine and smooth dough.

Cut the bread in little squares and bake these in a frying pan in the butter. You can add some herbs to the croutons.

Now take some dough, press it flat on your hand, put some bread pieces in and form a ball out of it. Set on a slightly starch dusted plate until cooking.

Cook the dumplings in hot water with a little bit of salt, let not boil the water. Cook for about 20 minutes until the dumplings are on the surface.

Classic German Potato Dumplings - Kartoffelklöße

Prep time: 

Cook time: 

Total time: 

Ingredients
  • 1.5 kg potatoes, peeled and cooked.
  • 75 g whet flour
  • 100 g potato starch
  • 2 eggs
  • Salt
  • Nutmeg
  • Some bread and butter.
Instructions
  1. So the first thing to do is to peel and cook the potatoes.Cook them a little bit to long and let all the water steam off once cooked so they are dry.
  2. Now you need to mash them very fine, as you do not want to have any potato pieces in the dumpling. Best you press the mashed potatoes through a sift.
  3. Add the starch, flour, eggs, salt and nutmeg and if you like also some herbs, marjoram fits well.Mix well to make a fine and smooth dough.
  4. The bread cut in little squares and bake them in a frying pan in the butter.
  5. Now take some dough, press it flat on your hand, put some bread pieces in and form a ball out of it.
  6. Cook the dumplings in hot water, let not boil the water. Cook for about 20 minutes.

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