Black Forest Gugelhupf – Authentic German
The Black Forest Gugelhupf is a German bundt cake that is containing sour cherries which are sprinkled with “Kirsch Brandy” (Kirschwasser, the famous brandy from the Black Forest). If you don’t want to use brandy you might want to add some natural rum flavor which contains no alcohol. The cake should be made in a Gugelhupf form (bundt form) but if you don’t have one you can use a round baking form that has a tubular base; 9 or 10 inches diameter, see below. Trader Joes or Aldi carries sour cherries. Happy Baking.
Ingredients Black Forest Gugelhupf
1 jar (24oz) sour cherries
60 ml Kirschschnaps (Cherry Brandy), alternatively rum or brandy flavor
100 g semi-sweet chocolate
200 g butter
300 g sugar
1 dash salt
5 eggs
400 g flour
3 tsp baking powder
100 ml milk
2 tsp cocoa, unsweetened
1 package vanilla sugar 0.3oz
– How to make Vanilla Sugar –
250 g powdered sugar
some butter and flour for the form
Baking Instructions
– Drain cherries.
– Drip with 30ml Kirsch brandy or add the rum flavor.
– Melt chocolate using the double boiler method:
Add water in a pan, place chocolate into a ceramic bowl that fits into the pan. Bring water to a boil, reduce heat, see how the chocolate is melting, stir accordingly.
– Mix soft butter, salt and sugar, add one egg after the other.
– Mix flour with baking powder, add alternating with milk.
– Part dough.
– In one part add cherries, the other part mix with molten chocolate, 1 tsp cocoa and vanilla sugar.
– Grease Gugelhupf form and dust completely with flour.
– Fill in light dough, on top fill dark dough, with a fork go through both dough in spirals.
– Pre-heat oven to 350 F.
– Bake cake for 60-70 min.
– Mix powdered sugar with remaining Kirsch Brandy and 2 tbsp water.
– If you like a two-colored glaze mix half of the glaze with 1 tsp cocoa.
– When cake is done add glaze(s) on top.
Alternative for the Bundt Cake Form
The German Breakfast Box Makes a Great Gift!
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Bavarian Apple Turnovers – Apfelmaultaschen
If you love sweet apple dishes the Bavarian Apple Turnovers, or Apfelmaultaschen, is the dish to make. It can be varied with Italian plums, and it tastes the best when served with a warm vanilla sauce. Happy Cooking!
Ingredients Bavarian Apple Turnovers
DOUGH
300 g flour
1 tbsp butter
2 eggs
2-3 tbsp milk
1 tsp salt
FILLING
125 ml milk
3-4 apples (depends on the size)
1 splash lemon juice
Optional: Cinnamon to taste and/or raisins soaked in apple juice (or brandy) for 5 minutes
sugar as needed
Cooking Instructions Bavarian Apple Turnovers
For the Filling
– Peel apples, remove core, grate fine. Don’t cut in pieces. Mix with cinnamon.
– Drip with lemon juice so they wont get brown. Set aside.
Make the Dough
– Place flour into a bowl, add salt.
– Add 1 heaped tbsp butter, egg and some milk to flour, knead dough for about 5 min very thoroughly. Dough should come off the bowl’s edges and should not be sticky.
– Pre-heat oven to 350 F.
– Mix 125ml milk with 1 egg, set aside.
– Sprinkle flour on a baking board or smooth surface.
– Roll dough evenly so you get 4 pieces of same size (cut with knife).
– Spread melted butter on each piece, add grated apples. If you use raisins add them.
– Fold in the sides, then roll each piece.
– Place apple pockets in a greased fire proof form.
– Bake for 10 min then add milk-egg mix over apple turnovers so they are covered. Maybe you need additional milk.
Baking time is 20-30 min.
Serve with Vanilla sauce. How to Make Vanilla Sauce – Go to The RECIPE –
Vanilla Sugar and Vanilla Sauce
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Authentic Swabian Cheese Spaetzle
You will love this recipe for authentic Swabian Cheese Spaetzle! This local recipe comes from a region named “Allgaeu”, a very popular region of the South that is very close to Bavaria.
It’s a region that is famous for its various dairy products: Cheese, the milk, quark and yoghurts. Because the landscape is so lovely it attracts many tourists throughout the year.
During the winter season the mountains are inviting to ski while in summer you can do the most amazing hiking and biking tours.
The Allgäu is a very relaxing place on earth, and some people say, it must have been created by God. So are the food specialties of this region. It’s Southern German food for the soul! The German Cheese Spaetzle can be found on almost every menu of the local Inns. Enjoy the Spaetzle with fried onions and a mixed salad. Happy Cooking.
Ingredients Authentic Swabian Cheese Spaetzle
400 flour
5 eggs
1 tsp salt
about 1/4 l cold water or mineral water
or 300 g dried Spaetzle
2 big onions
salt, pepper to taste
1 tbsp Butter
300 g grated cheese (Emmenthaler, Gouda, any cheese which melts easily but don’t use processed cheese)
water with some salt
optional: chopped chives or parsley
Swabian Spätzle from Bechtle included!
Cooking Instructions Spaetzle
– Sieve the flour into a bowl; add eggs, salt and water and mix it with a wooden spoon.
– Stir the dough until you can see bubbles. Maybe you have to add some more cold water.
– Melt butter in a skillet; peel onions and cut them in small rings. Fry them in the butter until light brown.
– In a big pot bring water to a boil. By using a wooden board or a Spaetzle maker, make the Spaetzle. Stir often with a wooden spoon.
Find the Spätzle Maker on Amazon
– When the Spätzle are floating on the surface, they are done. Remove them with a skimmer, and keep in a fireproof bowl in the oven. Before you place them in the oven sprinkle some of the grated cheese on top.
– Repeat above step until the entire dough is gone.
– Peel onions, slice them.
– In a pan with some butter fry the onions until they are brown. Alternatively you can use the already made dried onions.
– Serve Spätzle on warm plates and place some add fried onions on each portion.
– Sprinkle chopped chives/parsley on top.
As a main dish serve the Cheese Spätzle with fried onions and mixed lettuce.
Beautiful Allgäu Countryside
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German White Beans Salad
This German white bean salad makes a great salad for your barbecue, is a nice a side dish for Bratwurst or Wiener sausages. Ideal salad for a cold supper with some fresh bread. It is very easy to make. Try it out, you will love it. Happy Cooking!
Ingredients German White Beans Salad
1 small can white beans
1 medium size onion
3 tbsp white or red wine vinegar
6 tbsp sunflower oil
3 tbsp parsley
salt, black pepper to taste
Cooking instructions German White Beans Salad
– Rinse beans in a sieve with cold water. Let drain.
– Peel onion and cut into fine rings. Combine with beans
– Chop parsley fine
– Mix oil and vinegar, add spices.
– Pour the dressing over the beans and mix well.
– Place in fridge for about 30 min.
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Strawberry Raffaello Layered Cake
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
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 adding oil or butter.
– 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.
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Leipziger Allerlei Recipe – German Vegetable Dish
Leipziger Allerlei is a German Vegetable recipe that makes a delicious side dish. This German recipe is an original recipe from the German city Leipzig that you will love.
Leipziger Allerlei contains of fresh peas, carrots, asparagus, mushrooms or morels. You also can add green beans, cauliflower, or kohlrabi. The classic recipe adds additionally river shrimps and shrimp butter. But it is not necessary at all to add crabs and crab butter which is hard to get in the USA. The original recipe comes with different veggies and a sauce that contains crawdads or crayfish, craw-butter and little bread dumplings. It should be served with fresh ingredients from mid may to end of June. And it is being said that it used to be a dish fro the poor (Arme-Leute-Essen).
A Legend tells…
Beginning of the 19th century after the Napoleon wars they wanted to protect the wealthy city of Leipzig from tax collectors and beggars. The town chronicler Matthus Hempel recommended: „Let’s hide the bacon and only serve vegetables. Who will come to us shall get a cup of vegetable broth instead of meat. Hence, the beggars and tax collectors will go to Halle and Dresden.”
Another source suggested that vegetable from Leipzig is the second course in a festive menu, and only fresh spring vegetable shall be used for making it.
In Germany you can buy the dish frozen or canned.
The photo below shows the recipe with shrimps. I like this recipe because it has this variety of vegetables and that’s why it is a great side dish for any meat dishes with a gravy or not. Happy Cooking!
Ingredients Leipziger Allerlei
1 small cauliflower
250 g of each: white asparagus – green beans – green peas (fresh or frozen)
250 g carrots (small ones)
250 g mushrooms or morels (fresh or dried)
50 g butter
30 g flour
½ liter vegetable broth (or instant) – Find Veggi Broth from Maggi here –
3 tbsp heavy cream,
25 g butter or crab butter
4 tbsp chopped parsley
salt, nutmeg, sugar, white pepper
Cooking Instructions Leipziger Allerlei
– Wash the vegetable.
– Break cauliflower apart.
– Peel asparagus and cut in 2 inches pieces.
– Clean beans and cut them in smaller pieces.
– Peel fresh peas; cut carrots in smaller pieces.
– Wash slice mushrooms. If you use dried mushrooms prepare them per instructions (soak in water).
– Boil every vegetable separate in water (with some salt added) until the vegetable is somewhat soft (al dente, that means it needs to be a bit crunchy).
Get Spätzle, Red Cabbage and Sauerkraut in
this SUBSCRIPTION FREE German Box
– Drain the boiled vegetable and keep it warm (Cover with foil).
– Melt butter and add flour, stir continuously to avoid clump building, then add vegetable broth and bring to a brief boil. Reduce the heat to low.
– Add heavy cream and butter, spice with salt, nutmeg, white pepper to taste and a dash of sugar.
– Now combine the vegetable with the sauce.
– Serve in a warm bowl or on a warm platter. Sprinkle with chopped parsley and/or chervil.
Serve it with your favorite meat dish.
How to Make Crab Butter – Go to Recipe
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Bavarian Pork Roast with Beer Gravy & Semmelknodel
This is not just a perfect Bavarian Oktoberfest or fall meal that you will love! It’s for any season. It’s served in Bavarian restaurants throughout the year. The Bavarian Pork Roast comes in a beer gravy and is served with bread dumplings (Semmelknödel) and Bavarian cabbage or red cabbage. Happy Cooking!
Ingredients Bavarian Pork Roast
2 kg pork roast, preferably with the slab
caraway seeds, coarse salt, pepper to taste
3 medium sized onions
2 medium sized potatoes
1/4 celery, root
1 leek
1 liter dark beer
1,5 liter beef broth – How to Make Beef Broth –
For the Dumplings
500 g 2 days old German style rolls (should be Wheat rolls)
3 eggs
250 ml semi-warm milk
1 medium sized onion, chopped
parsley, chopped
salt, pepper, nutmeg to taste
Cooking Instructions Bavarian Pork Roast
Pre-heat oven to 175 C or 350 F convection (regular oven 195 C or 380F).
– If the roast has the slab, with a sharp knife cut it diamond-shaped.
– Rub in a good amount of the coarse salt (but not too much!), caraway seeds and a little bit of pepper.
– Place the roast, slab side should face upwards, into a dutch oven.
– Pour 1/2 liter of boiling hot beef broth over the meat and place in oven.
– Let cook in oven for 1 hour.
– Cut onions in half, then quarter and quarter again.
– Slice leek, cut carrots in cubes.
– Add vegetable to the roast. Pour in 1 liter boiling hot broth.
– Let cook for another 2 hours. Pour several times some broth from the pan over the roast.
– 30 min before roast is done increase heat to 220 C or 420 (broiling heat) and pour the beer over the roast. It’s done so you get a nice crust. This process is very short. Watch it so it won’t get black.
– Remove the roast from the pan, and slice it with a sharp knife.
– Drain the roast juice, thicken if necessary with tomato paste or 1 tsp corn starch mixed in some water. You also can squeeze the soft veggies through a sieve and add to the gravy.
Make the Bread Dumplings
– Cut the rolls into fine slices.
– Bring water with some salt in a pan to a boil. Pan should be big enough so 8 dumplings can float next to each other at the surface.
– Pour the warm milk over the rolls. Mix with hands.
– Chop onions and parsley fine.
– Add parsley, onions and eggs to the rolls, mix well.
– Spice to taste, let sit for 2-3 min.
– Moisten your hands and form about 8 dumplings.
– Place the dumplings one after the other into the boiling water.
– Reduce heat and let simmer for about 20 min.
– Remove with a slotted spoon and serve right away.
You Might Like these Gravies from Maggi and Knorr (from Amazon)
Serve the roast with the dumplings, Bavarian cabbage or RED CABBAGE
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Valentine’s Day Breakfast Eggs
Valentine’s Day Breakfast Eggs – Surprise your beloved one on Valentine’s Day with a special breakfast that contains heart shaped toast bread with eggs and rosemary butter. Learn how to make the rosemary butter from scratch. Happy Cooking and Happy Valentine’s Day!
Ingredients
50 g soft butter
1/2 tbsp chopped fresh rosemary
salt, pepper to taste
4 eggs
8 slices white toast
Cooking Instructions
– Make Rosemary Butter: Mix soft butter with rosemary and salt, beat until foamy.
Make the Toast:
– Spread the rosemary butter on all toast slices
– With a heart shaped cookie cutter cut out hearts on 4 toast slices. You get heart shaped pieces and slices that are cut out (like a frame). Place these slices on a slice of toast that is not cut out.
– Place the double toast slices on a baking tray layered with parchment paper.
– Place each egg first into a bowl, then place it into each heart shaped toast.
– Bake in pre-heated oven for about 10 min on 350 F.
– Spice the egg with salt and pepper to taste.
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