Posts Tagged ‘traditional’

Yuzo Gugelhupf -where east meets west

Today I publish a guest post from Coco:

inspired by the amazing offer in our local fruit and vegetables store I came up with the Idea off creating a citrus Gugelhupf. – not an simple lemon cake but rather more exotic Yuzu flavored one. 

Lemon Gugelhupf 

Yuzu is mainly cultivated in Japan, but also available in New Zealand. Its incredible fragrant and therefore perfect for baking.

fresh organic yogurt and a mixture of coconut sugar and white sugar and Yuzu liqueur and fresh Tahitian  vanilla pods brings out the sweet tangy flavor. 

East meets west. Baked in an hand pottered clay Gugelhupf baking dish I bought in France several years ago for to bake the traditional Gugelhupf.  The Clay allows the heat to penetrate the cake more than any other material and as an result you get an nice crust with an incredible juicy inside. All the flavor  will stay preserved inside for an ultimate citrus experiment. Enjoy.


Yuzo Gugelhupf -where east meets west
  • 200g Butter
  • 125g Sugar
  • 125g coconut sugar
  • some fresh Vanilla
  • 3 tsp Yuzo zest
  • 1 tblsp Yuzo juice
  • 5 eggs, separated
  • 250g yogurt,
  • 350g all purpose flour
  • 2tsp baking powder
  • 1 tbsp yuzo liquor
  • Some Yuzo juice and icing sugar
  1. Preheat oven to 175C , 340F
  2. Cream butter and sugar
  3. Add Yuzo zest, Yuzo juice, liquor and Vanilla and beat more to get a creamy mixture
  4. Add the egg yolks to the cream one after each other. Mix well between before adding the next.
  5. Mix flour with baking powder and add with yogurt to the cream. Add in little junks, alternating flour and yogurt.
  6. Beat egg white with a little bit of salt.
  7. Softly add ⅓ of the egg white to the doug and combine. Add the rest and carefully mix until it is slightly combined.
  8. Spoon into the baking dish and bake for 60 minutes.
  9. Once baked, remove cake from baking dish while hot and use a thin but long wooden stick, like a tooth pick, and prick into the cake.
  10. Drop the juice over the cake so it runs into the little holes.
  11. Dust with icing sugar


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

Prep time: 

Cook time: 

Total time: 

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.
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
  • Some jam, apricot, cherry or the flavor you like.
  • Some chocolate for decoration or any other decoration you like.
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.


Tiramisu Sponge cake roll

For our Easter tea with friends I made this sponge cake roll. Nothing traditional for Easter but easy to make and a great taste. 

Tiramisu Roll

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 mascapone cream with almond flavor.

You can use alcohol like Amaretto or a nut liquor, but as we had some children coming for tea, I made it without alcohol and with decaf coffee.

 The highlight for children were the Amarettini cookies (amaretti biscuits). I got them from the Italian Supermarket.

 Tiramisu Roll 

The cake is baked on a 36×28 cm silicon baking tray. After it comes out of the oven I turned it over on a towel dusted with sugar and rolled up in the towel while hot. You need to let it cool down in the towel and then just before filling unroll it.

Tiramisu Roll

Tiramisu Sponge cake roll

Prep time: 

Cook time: 

Total time: 

Serves: 12

This Tiramisu Roll is easy to make and tasty. Tiramisu is an Italian dish, but cake rolls like this one are classic German. They are also common everywhere else I think.
Sponge cake:
  • 6 eggs
  • 170g all purpose flour
  • 100g sugar
  • 1 tbsp baking powder
  • 50g amaretti cookies, crunched in small pieces
  • 4 tbsp cold coffee
  • 1 tsp almond essence or 2 tbsp liquor
  • 400 g Mascapone cheese
  • 400 g cream
  • Vanilla
  • 30 g sugar
  • 9 g gelatin
  • 2 tsp almond essence or 3 tbsp liquor
  • some cocoa for dusting
  • some amaretti cookies
For the Sponge:
  1. Preheat your oven with two sided heat. Do not use convection as it will dry out your sponge.
  2. Separate the egg white and the yolk and whip the white until it forms peaks.
  3. Mix the egg yolk with the sugar and whisk until it is creamy.
  4. Add the egg white and the flour and cookie crumble to the creamy egg and slightly mix it until it is incorporated but not to much.
  5. Spread the dough on a flat baking tray, lined with some baking paper.
  6. Bake at 200C / 430 F for 10 minutes.
  7. While it is baking prepare a clean tea towel on a surface and dust some sugar on top of it.
  8. Once the cake is ready turn it over on the sugar surface and remove the baking paper.
  9. Roll up the hot cake with the towel and let it cool down.
For the Filling:
  1. Whisk the cream until it is thick and creamy.
  2. Bloom the gelatin and heat it so it slightly until it is dissolved.
  3. Whisk the Mascapone with the sugar and the vanilla until it is creamy, add the almond essence or liquor, the gelatin and the cream.
  4. Mix all until it a nice smooth cream.
Filling the roll.
  1. Unroll the cake and drizzle the coffe almond mix on the inside of the cake.
  2. Top the cream on it and spread equally. Leafe some cream over for the outside.
  3. Roll the cake to a roll using the towel and pace on a plate.
  4. spread a thin layer of cream over the roll and dust it with some cocoa powder.
  5. Fill rest of the cream in a piping bag and decorate the roll. Put some cookies as decoration on top.




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

Prep time: 

Cook time: 

Total time: 

Serves: 12

Traditional Hot Cross Buns with a rich flavor
  • 35 g flour
  • 190 g milk at about 35 degrees C
  • 9 g sugar
  • 7 g instant yeast
  • 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
  • 30 g sugar
  • 30 g water
  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.


Grandma’s Marble Cake

When I visited my Grandma she always had some cake and most often a simple marble cake.

This is an easy recipe that always works. Classic baked in a bread loaf tin. You can glaze this with a simple sugar-lemon mix or with chocolate or simply covered with a little bit of icing sugar.

Grandma's Marble Cake

Grandma's Marble Cake

Prep time: 

Cook time: 

Total time: 

This is a simple recipe we baked a lot as children as well.
White dough
  • 250g butter unsalted
  • 125 g sugar
  • 5 eggs
  • vanilla extract
  • lemon peel grated
  • 400g all purpose flour
  • 1½ tsp baking powder
  • some milk
For the dark dough
  • 2 tbsp dark cacao
  • 1 tbsp sugar
  • some milk
  1. pre heat oven to 175C (345F) then mix the butter in a bowl until soft and lightly creamy
  2. add sugar, vanilla and lemon and mix well until creamy
  3. add eggs one by one and mix well after adding each egg until well incorporated.
  4. sift flour and baking powder and add ½ of it to the creamy butter mixture
  5. Add some milk, about 1-2 tbsp.
  6. Add the rest of the flour and mix until all incorporated. Do not over mix.
  7. butter and flour a tin an put ¼ of the dough in the bottom.
  8. Mix cacao and sugar with some milk to a stiff mixture.
  9. add ½ of the remaining dough to the cacao mixture and mix well.
  10. place the cacao dough on top of the white dough to the tin and add the remaining white dough on the top.
  11. take a fork and mix slightly so the dough get a nice structure
  12. bake for 45 to 60 min
  13. Glaze the cake with chocolate, icing sugar or any icing you like.


Rhubarb cake with custard cream and crumble

Yesterday on the Saturday Market I got some fresh rhubarb and I thought to make a juicy creamy crumbled cake with it.


There are so many recipes for rhubarb cakes but I want it to be like my grandmas cake. It was not so sweet, and I like the sourness of the rhubarb. But it was creamy as well with a shortbread like crust. And on the top some tasty vanilla crumbles.
Without having my grandmas recipe I had to start making my own one.

And here it is.

rhubarb cake


First I washed the rhubarb and cut it in small pieces, and added sugar to it so it get some juice from it. This took about 3 hours

Then I prepared short pastry but added some baking powder to it. This makes it more crisp and not so hard.

short pastry filled baking tin

While this was pre-baking for 8 minutes, I prepared a custard pudding.

I used the juice from the rhubarb and filled it up with some milk to get the right amount of liquid for my custard. Once this was cooled down I added about 100 gr of yogurt a tablespoon of butter and 2 eggs.

After the pastry cooled down a bit the custard came into the tin and the rhubarb on top.

This I topped with some Almond Vanilla crumble.

The result is very satisfying. Next time I will take some less liquid for my custard, so it is more stiff, just a little bit. The recipe below reflects this already.



Rhubarb cake

Prep time: 

Cook time: 

Total time: 

this is a recipe I redeveloped from mind from one of my grandmas cakes.
For the Fruit filling
  • about 700g fresh rhubarb
  • 50 g sugar
for the short pastry
  • 250 g plain flour
  • 60 g sugar
  • 120 g unsalted butter
  • 1 egg
  • 1½ tsp baking powder
  • salt
for the custard
  • all juice from the rhubarb
  • milk to fill up to 400g in total liquid
  • 35 g custard powder or one package vanilla pudding
  • 2 tbsp sugar
  • 2 eggs
  • 50 g yogurt
  • 2 tbsp unsalted butter
  • vanilla extract
for the crumble
  • 150g plain flour
  • 60 gr ground almonds
  • 2 tsp ground vanilla or 2 vanilla beans
  • 125g butter
  • 100 g sugar
Prepare the rhubarb
  1. wash the rhubarb and cut the green top and the white bottom off.
  2. cut in small pieces about ½ cm thick
  3. add sugar and mix well
  4. let rest for some time, about 2-3 hours
Prepare the crust
  1. mix all ingredients in a mixer to a smooth dough.
  2. take a 26cm (10 inch) baking tin and outlay with baking paper
  3. take ⅔ of the dough for the bottom
  4. form a long roll out of the ⅓ of the dough and form the side of the cake out of it.
  5. take a fork and prick the bottom several times
  6. Bake at 175C (347F) for 8-10 minutes. The dough shout rise a bit but should not puff.
For the filling
  1. take all of the rhubarb jiuce and fill up to 400g with milk
  2. heat up 300g of the milk juice mixture
  3. mix the custard powder with the remaining milk-juice and add to the boiling milk.
  4. cook until thick and let cool down
  5. Once cooled down add the yogurt and the eggs. Add some more vanilla flavor if you like.
For the crumble.
  1. add all ingredients to a bowl and mix till combined well and crumble develop.
Now put everything together to the cake.
  1. Take the cooled down crust and add the vanilla cream.
  2. place the drained rhubarb on top
  3. spread the crumble on top of the rhubarb
  4. bake at 175C (347F) for 30 to 40 minutes till the crumble are lightly brown.


Pfaelzer Leberwurst – Liver Pate Palatinate style

There are many types of liver pate in Germany. Every region knows it’s own recipe. One of the most popular and most easiest to make is the Pfaelzer Leberwurst, or Palatinate style.

Liver Pate

The main ingredients are pork belly and liver. I prefer chicken liver, but usually you take pork liver as well.
The ratio between meat and liver is 4:1, but you can go up to 3:1, means 1/4 to 1/3 of the meat is liver. Or for 1 kg meat you need 250 to 300 g liver. But before you can measure this out you need to cook the pork belly.

Take the pork belly, and if possible use fat pork belly, and cook with carrots, leak, onions, celery  and some spices, like bay leaves, cloves, marjoram and pepper corns if you like. Do not add salt but enough water to cover the meat.

Cook until the meat falls off the bones.
Cut the skin and any bones or gristle off and place the meat in a bowl. Keep the stock you cooked the meat in, we will need it later.

Now measure the amount of meat you have and specify the amount of liver you need.
For 1kg meat you need 250 to 300 g liver.

Mince all meat and liver using a 2 or 3 mm grinder blade. This will become a very dry mixture once minced.

Now add the spices.

For 1kg mixture you need:
18 – 22g salt , depends on how you like it. Start with 18 and add if you think you need more.
4 g Marjoram
3 g pepper, ground
2 g nutmeg, ground
2 g sugar
1 g cloves, ground

Add the spices to the meat, liver mixture and add some of the stock you cooked the meat in. Take from the top to get as many fat with it as possible and strain it.

Mix well and add from your stock until it became a soft but thick mass.
Fill in glasses and place in a deep baking tray, filled with water. Preserve at 80C /180F in  your oven. For every mm of diameter of your glass it takes 1 minute. A 6cm diameter glass needs an hour.

Let cool down and place then in the fridge for at least 24 hours before tasting.

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,
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

Prep time: 

Cook time: 

Total time: 

Spreewald Gherkins are a tradition in Germany. There are many recipes, this is a simple one from the Spreewald region south of Berlin.
  • 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
  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)


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.


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
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.

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.


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.


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.

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.
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
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


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