Super Easy German Fruit Cake – Authentic Recipe

Here is a super easy German fruit cake that can be made within minutes. We call the base cake (it’s like a sponge cake) in German a “Tortenboden” and the entire cake would be an “Obstkuchen”.
You don’t have to be a master baker or chef to create this cake – it is really very easy. I found this recipe and thought I have to try this one because I felt somewhat lazy that day, and didn’t want to bake for 1 hour or so.  I also never used oil for making the base cake. So I became curious. And what do you say? It’s a wonderful cake and tastes just delicious! From now on I will use this recipe all the time when the time has come to use some ripe and fresh fruit for this special german cake from my childhood! Happy Baking!

Ingredients Super Easy German Fruit Cake

6 tbsp sunflower oil
6 tbsp sugar
3 eggs
6 tbsp flour
1.5 tsp baking powder
1 tsp vanilla extract or vanilla sugar – How to make Vanilla Sugar –
fruit of your choice (strawberries, blueberries, bananas, sour cherries, canned mandarins, canned pears or peaches)
1 package red glaze Dr Oetker  – Make the Glaze from Scratch –

Find Original Bourbon Vanilla Sugar on
dr oetker vanilla sugar

Baking Instructions

– Mix eggs with sugar and beat until dough is foamy.
– Add oil spoon by spoon to the eggs, then sieve in flour.
– Mix flour and baking powder, then combine with egg mix.  Mix well.
– Grease the baking form with some butter.
– Sprinkle the form with some breadcrumbs of neutral taste (no spices or herbs).
– Pour dough into a non-stick German baking form for the base cake, diameter 11 inches (see below the one on Amazon).

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– Bake in pre-heated oven on 375 F for about 5-10 min. The cake will be done when no dough will stick on a tooth pic that has been poked into the dough. The base cake should have a light golden color.
– When cake is done let it cool off, then place it onto a big plate that should be bigger than the cake (upside down).
– Cut the fruit in half or smaller such as strawberries and place it on top of the cake.
– Make the glaze per instructions and pour it over the fruit.
– Let cool off.



German Rhubarb Cake with Vanilla Cream

German Rhubarb Cake with Vanilla Cream

If you see rhubarb in the grocery stores or on your local farmers market you must get some so you can make this delicious German Rhubarb Cake with Vanilla Cream and Streusel on top. The base cake is a simple biscuit topped with a layer of vanilla pudding and Streusel. Happy Baking!

Ingredients German Rhubarb Cake with Vanilla Cream

Base Cake
100 g butter
80 g sugar
1 Package or 0.5oz vanilla sugar
2 eggs
75 g sour cream
180 g flour
1 tsp heaped baking powder
some butter

For the Cream
1 package vanilla pudding
2-3 tbsp sugar or to taste
375 ml milk
125 g sour cream
german vanilla pudding

800 g rhubarb, peeled

For the Streusel
200 g flour
100 g sugar
1 package vanilla sugar
150 g cold butter
cinnamon to taste
some powdered sugar for dusting

Baking Instructions

– Peel rhubarb and cut into small pieces. Add Sugar and let sit for about 30 min.
– Pre-heat oven to 355 F.
– Let drain in a sieve so all liquid will be gone.

For the base cake mix all ingredients very well with hand mixer.
– Grease a 10 inch spring form with butter or use parchment paper. Fill in the dough.
– Bake the cake for 15 min then remove it from the oven (it’s not 100% baked).

For the Streusel combine all ingredients and knead with hands until you get a crumbly dough.

For the Cream make the pudding per instructions (with milk and sugar), while stirring let cool off a bit.
– Add sour cream.
– Spread cream on the base cake.
– Add the rhubarb pieces and the sprinkle with a layer of Streusel

– Bake for 30-35 minutes more.

– Let cool off in the form.
– When removed from the form dust with powdered sugar.

Boiled Potatoes with Radishes and Yoghurt

boiled potatoes with radishes

Are you looking for a delicious spring recipe? Here is one: Boiled potatoes with Radishes and Yoghurt. If you can get the first seasonal potatoes the dish would be more than perfect. Enjoy spring and Happy Cooking!

Ingredients Boiled Potatoes with Radishes

4 Servings
5-6 potatoes, Gold (amount depends on the size)
8-12 radishes (amount depends on size, if you use small ones then you might need more)
salt, pepper to taste
100 cubed ham, bacon or Speck, or Prosciutto
4 tbsp chopped chives
4 small cups of natural Greek yoghurt such as the 5% Fage
4 tsp sparking water
lemon juice to taste
2 tbsp water cress or chopped parsley
1 tsp fresh chopped mint, optional

You will LOVE this German Dill Dressing from EDEKA
german dill dressing


Cooking Instructions Boiled Potatoes with Radishes

– Boil potatoes with skin in water until soft.
– Wash and clean radishes, cut in slices then in small pieces.
– Sprinkle with salt and let sit for 5 min.
– Cut Speck in very small cubes and fry in a pan (without adding any grease).
– Let drip on kitchen paper

– Cut chives in very small pieces.
– Combine yoghurt in a bowl with mineral water and mix until it’s very smooth.
– Add radishes, bacon and chives and spice with pepper, salt and lemon juice to taste.
– Peel potatoes, sprinkle with cress or parsley and serve with the yoghurt.


The yoghurt with radishes could be also used as a dip with crackers or cut carrots and celery. For the dip cut the radishes in small stripes.


Strawberry Raffaello Layered Cake

strawberry raffaello cale

This is a perfect cake to surprise your beloved one for Valentine’s or Mother’s Day, or the Birthday! You also could make it for a hot summer’s day. Raffaellos bring an exotic taste to the table. It’s a rich cake indeed but doesn’t come with the old-fashioned buttery cream. Whenever you make this strawberry Raffaello layered cake serve the cake with a cup of German coffee. Happy Baking!

Ingredients Strawberry Raffaello Layered Cake

For the Base Cake
3 eggs
100 g sugar
2 drops rum flavor
50 g flour
50 g corn starch
1 tsp baking powder

For the Filling
200 g Raffaellos
500 g strawberries
600 ml heavy cream
2 packages vanilla sugar – How to Make Vanilla Sugar –
1 package whip it (Sahnesteif)
25 g grated coconut, unsweetened

kathi base mix for layered cakes


Baking Instructions

– Pre-heat oven to 175 C / 350F (regular; convection is 150 C or 300F)
Separate eggs
– Beat egg whites with 3 tbsp water until firm. Add the sugar and continue beating until sugar has dissolved.
– Add the egg yolks, flavor.
– Mix flour with starch and baking powder, add to the egg cream. Mix with a spatula.
– Layer a 26cm – 10 inch – spring form with parchment paper.
– Place dough in spring form, spread even.
– Bake for 25-30 min or less, do the tooth pick test.

Make the Filling
– Cut the base cake one time horizontally.
– Chop 10 Raffaellos in pieces. Keep remaining ones in the fridge.
– Cut half of the berries into small pieces.
– Combine half of heavy cream with 1 tbsp sugar, 1 package vanilla sugar and whip it. Beat until form.
– Mix in strawberries and Raffaello pieces.
– Spread the strawberry cream on the lower piece of cake. Place the other piece on top.
– Place cake in fridge for 30 min.

– Roast the coconut pieces lightly in a non-stick pan without any grease.
– Slice remaining strawberries, keep one whole fruit.
– Beat remaining heavy cream with 1 pack. vanilla sugar until firm.
– Spread the cream around the cake and on top. Sprinkle with coconut pieces.
– Place the strawberry slices around the edges and on top like a wreath.
– Add some whipped cream into a decorating bag and squirt little flowers for each piece of cake.
– Decorate with whole Raffaellos.


Recipe/Photo Source

Buttermilk Plinsen – East German Pancakes

buttermilk plinsen

You found a recipe for typical east middle German pancakes that are called Plinsen or Blinsen, in Russia they call them Bliny. They are round pancakes, some times they are even smaller than a pan size. If quark is added you get the “Quarkplinsen” or like in this recipe, you can make Buttermilk Plinsen by using buttermilk (Lausitz). There’s also a recipe for yeast Plinsen (Hefeplinsen).from Saxon. These little pancakes are fluffy and taste the best with jam, fruit puree, powdered sugar or apple sauce. Happy Cooking!

Ingredients Buttermilk Plinsen

(serves 4)
4 eggs
300 g flour
500 ml butter milk
1 package vanilla sugar, 0.3oz
1 dash salt
200 ml sparkling water, unflavored
oil for frying

Cooking Instructions Buttermilk Plinsen

– Combine all ingredients except the water in a bowl. Whisk well.
– Let sit for 30 min.
– Add the mineral water and mix well.
– In a non-stick pan add some oil, sunflower oil would be good.
– Add a spoonful of dough and fry until golden. turn after some minutes.

Sour Meatballs Danzig Style

sour meatballs danzig style

Danzig, or in Polish Gdańsk, is a city that has made a lot of history throughout the past centuries. It was and still is a very interesting place and used to be populated by Germans until 1945. From this time many recipes had its origin and others got lost.  The good thing is some recipes are still available, and one of these recipes is the West Prussian dish Sour Meatballs Danzig Style. The dish reminds of the Königsberger Klopse but it’s a bit different. The recipe is using Pimento which is originated from the Spanish word “pimienta” (pepper or peppercorn). To most English speaking people the tree is called “pimento” and the berries “allspice”. This recipe is a rare find and I hope you love it. Happy Cooking!

Ingredients Sour Meatballs Danzig Style

For the Meatballs
750 g ground meat beef or pork, or half/half
1 medium-large onion, chopped
t tbsp breadcrumbs (natural, no spices)
1 egg
salt, pepper to taste

For the Sauce
2 tsp flour TL Mehl
2 small onions, cut in quarters
1½ liter water
3 tbsp sugar
3 tbsp vinegar, eg Hengstenberg with herbs, or the German “Essig Essenz”
salt, pepper to taste
6 piment corns (Allspice)
2 bay leaves
2 tbsp butter
1 egg
hengstenberg 13 herbs vinegar

Cooking Instructions Sour Meatballs Danzig Style

– Chop onion fine.
– Combine egg white with meat, onion, breadcrumbs, salt and pepper.
– Knead well until you get a dough that allows to make balls.
– Form small to medium size and round balls from the meat.
– In a larger pot bring onions with water, sugar, vinegar, bay leaves and piment to a boil.
– Add a dash of salt.
– Place each meat ball on a spoon and place carefully into the water. Reduce heat.
– Let meatballs simmer on low-medium heat for about 15 min, then remove with a slotted spoon.
– Keep warm and keep the broth. Remove the spices.

Make the Sauce
– – Heat butter, sieve flour over it and add 1 liter of the broth. Whisk consistently until a brief boil, reduce heat and let boil for 10 min.
– Spice with vinegar, sugar, salt and pepper to taste.
– Beat the egg and add to the sauce – Make sure the sauce is NOT boiling. Turn off the heat.
– Add the meatballs to the sauce and let simmer on for 5 min.

Serve with boiled potatoes, that’s the classic side dish for the meatballs.

Dresden Cheese Cake Eierschecke


The Dresden Cheese Cake Eierschecke is a cake specialty from Dresden, mainly from Saxon and Thuringia. The photo below shows the famous and beautiful cheese store and restaurant “Pfunds” where they sell this cake (see the photo below, showing the cheese chop).


Schecke is a cake that is made on a baking tray out of a yeast dough and it is topped with apples, quark or poppy seeds. Tt also has a glaze that is made out of egg, cream, sugar and flour.
Back in the 14th century the  Schecke was the name for men clothing and consisted of 3 parts (upper, belt, and lower part). The cake had been named after these men clothes.

The Cake “Schecke” has 3 Parts:
The upper layer is a creamy egg yolk with butter, sugar and vanilla pudding; the middle part is mainly a mix of quark, egg, butter and vanilla pudding; the lower part is a dough made out of yeast or a normal mix. That is the Dresdner Eierschecke.dresden pfunds store
The cake is cut in rectangle pieces or like a tart. You can add raisins, almonds, Streusel or a  chocolate glaze.  Here is the recipe for you on how to make this cake from scratch. Happy Baking!


Ingredients Dresden Cheese Cake Eierschecke

For the Dough
65 g Butter
50 g sugar
1 egg
1/2 package baking powder, 0.3oz
200 g flour

For the Filling
50 g butter
1 egg
75 g sugar
500 g quark Make your own Quark – click here –
500ml milk
1 package vanilla pudding, Dr. Oetker – Find it here –

Top Layer
3 eggs, separated
75 g sugar
100 g butter and some butter for greasing the form

Every Year from Nov 1 – Dec 18

german christmas box ad

Baking Instructions Dresden Cheese Cake Eierschecke

– Combine all dough ingredients in a bowl, mix well.
– You get a crumbly dough. Knead the dough until it is smooth.
– Grease a spring form 10 inches or layer one with parchment paper.
– Fill the dough into the spring form. Spread even.

Make the Filling
– Mix all ingredients for the filling.
– Make the pudding per instructions. Half of the pudding will be added to the filling. Let the pudding cool off until it’s warm, place plastic foil on top, to prevent skin build up.
– Fill the cream on the dough.
– Preheat oven to 300F.

Top Layer
– Separate eggs, then beat egg whites until firm.
– For the topping beat egg yolks, sugar and butter until creamy.
– Ad the remaining pudding; mix well, then add the firm egg white and carefully fold in the cream.
– Place it on top of the filling.

– Bake for 50-60 min on 190 C (convection) 375F – After 30 min cover the cake with parchment paper or foil, so the surface won’t get brown.
– Let the cake cool off in the form, then release from form carefully.

Serve with whipped cream.

Baking Ingredients From 
german baking powder vanilla pudding dr oetkervanilla sugar

German Sweet Bread with Hazelnut Filling – Nusszopf

german sweet bread

The “Nusszopf” or German sweet bread with a hazelnut filling is a classic German cake or pastry. It is made out of a yeast dough and filled with almonds or hazelnuts, braided. This is an authentic and proven German recipe. To make this German sweet bread you need to have some baking experience. It’s a great addition for the Sunday brunch or for the traditional coffee and cake table Sunday afternoons. Happy Baking!

german sweet bread

Ingredients German Sweet Bread

500g flour
30g yeast (fresh) or 1 package dry yeast
1/4l lukewarm milk
80g butter
50g sugar
1 dash salt
zest of ½ organic lemon

Available Now! A German Yeast Dough Baking Mix!

german yeast dough baking mix


200g marzipan, raw
2 egg white
2 tbsp sugar
150g ground almonds or hazelnuts (or half/half)
2 cl rum
4 tbsp powdered sugar
2 tbsp lemon juice, 2 tbsp water

Baking Instructions German Sweet Bread

– Sieve flour in a bowl, form a mold in the middle, add or crumble yeast and mix with some milk and some flour.
– Let this starter or “pre-dough” raise for 15 minutes (covered with a clean kitchen cloth).
– Melt butter and mix it with sugar, salt, lemon peel, entire flour and starter dough.

Make the Filling
– Mix marzipan with egg whites, sugar, almonds and rum.
– Roll dough to dimensions 50×40 cm or 20 inches x 16 inches and spread filling on top.
– Roll it lengthwise and cut in half, then turn it into a braided bread (Zopf).
– Place it on a baking tray layered with baking paper and let it raise for 15 minutes.
– Pre-heat oven to 200 C or 350 F and bake it for 35 minutes on the lowest level.

Make the Glaze
Mix powdered sugar with lemon juice and water. Spread it over the hot braided bread.

braided bread german recipe

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