Cherry Cream Dessert – Authentic German Recipe
The Cherry Cream dessert is a delicious combination of sour cherries, heavy cream, and Kirsch Schnaps. In the South of Germany, especially in the Black Forest, you can get the best Kirsch Schnaps and sour cherries. These cherries can be found in many German baking recipes such as cakes and pastries. They are very juicy and therefor great for this dessert. See our notes on using gelatin because you need it for making this delicious dessert. Happy Cooking!
Ingredients Cherry Cream Dessert
8 sheets red gelatin – if you cannot get them, use white gelatin and add some dark, real cherry or red grape juice for the red color
600 g sour cherries fresh or from the jar without pits (see below)
250 ml red wine
110 g sugar
10cl Kirsch Schnaps
6 sheets white gelatin
300 ml milk
3 egg yolks
1 whole egg
500 g heavy cream
2 tbsp grated chocolate
Cooking Instructions Cherry Cream Dessert
1. Soak red gelatin for about 10 minutes in water or red juice.
– Remove pit from fresh cherrie, combine with red wine and 2 tbsp sugar, and let simmer for 3 minutes.
– Drain canned cherries and warm them with red wine, then remove from stove.
2. Press all water out of the gelatin; dissolve gelatin in the cherries and add the Kirsch Schnaps.
– Fill into 6 decorative glasses and keep cool.
3. Soak the white gelatin.
– Slice vanilla bean and with the milk and remaining sugar bring to a boil.
– Remove the bean, scrape out the vanilla pulp, and add to the milk.
4. Make the egg-milk cream: Beat egg yolks and whole egg until foamy.
– Add to the hot milk – Important: Milk should not be boiling hot!
– Mix well.
– Dissolve the white gelatin in the milk. Keep it cool.
5. Beat the heavy cream until firm.
– The egg-milk cream will start to thicken, mix in carefully the firm heavy cream.
– Arrange the cream on top of the cherries, and sprinkle with grated chocolate; decorate with one whole cherry.
How to Use Gelatin Sheets and Substitute with Powdered Gelatin
You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling:
1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.
The recipe is asking for red and clear gelatin sheets. It’s almost impossible to find red gelatin sheets in the USA. We recommend to use red juice and combine it with the gelatin.
Dr. Oetker has the best gelatin sheets here in the USA.
Gelatin sheets are the purest form of neutral gelatin available with a strong set. Use to make molds, aspics, fondants icing, chaud/froid (jelled white sauce to glaze hams, turkeys, etc.) and desserts. Perfect to top and seal homemade pâtés. Simply soak the sheets in cold water for one minute, squeeze, then add to boiling water or any other liquids. Cool and let set. When set, gelatin can stand at room temperature for several hours without weeping which makes it useful for a buffet setting.
Share the Recipes:
Rose Hip Jam – Hagebutten Marmelade
Find out how to make this special jam, that is so popular in Germany and you find it in almost any supermarket. Unfortunately not in the USA: Rose hip Jam or “Hagebutten Marmelade”. It’s some work to make it, you need to reserve 2 hours. But the outcome is a jam, that will be more than delicious. Happy Cooking!
More Info on Making Rosehip Jam
Ingredients Rosehip Jam
1.5 kg rose hips
½ lemon, juiced
apple or orange juice as needed
1 kg Gelierzucker – Gelling sugar or regular sugar
1-2 tsp cinnamon to taste
Instructions Rose Hip Jam
– Wash rose hips, cut of stems and blossom. Cut open and remove the seeds (Important – If you don’t remove the seeds, you must press the cooked rose hips through a sieve after the grinding process). Then wash again.
– Add 600-700ml water in a pan and cook them until they are tender, this can be 1 hour.
– Let cool of a bit. Use a so called “Flotte Lotte”, a food mill, to mash the rose hips. (see below) You can also use a grain mill grinder or a metal food grinder. Important is that the rose hips have to be grind very fine.
This should result in about 700 – 800 g mashed rose hips.
Find this Jam on LoveGermanFood.com
– Add as much apple juice is needed to get a creamy liquid. Also add a bit of orange juice, and lemon juice plus cinnamon.
– Now add the sugar, and best is to let sit overnight.
– Bring to a boil and let boil for 3 min.
– Rinse jam jars with boiling hot water, place them upside down on a clean kitchen cloth and while still hot, add the hot jam. Cover with a lid right away.
Share the Recipes:
Classic German Apple Cake
There must be hundreds of apple cake recipes in Germany. Today I want to feature the Classic German apple Cake made out of base cake (Mürbeteig, short cake), a filling and a top, decorated with almonds and cookies. It takes some time , about 1 hr 45 min until it’s done but it’s worth it! Enjoy this cake with a nice cup of German coffee such as from Tschibo. Happy Baking!
Ingredients Classic German Apple Cake
Base Cake (Mürbeteig)
400 g flour
1 tsp baking powder
200 g butter
2 eggs
150 g sugar
1 dash salt
Filling
75 g raisins
2 tbsp rum or rum flavor
Juice from 1 lemon
1/4 liter apple juice (unsweetened)
75 g almond slivers
1-2 tbsp Vanilla pudding or cornstarch and vanilla extract (depends on how much liquid you get)
2.5 lbs apples
Glaze
50 g powdered sugar
1-2 tbsp lemon juice
powdered sugar for dusting and almond slices for decoration
Baking Instructions Classic German Apple Cake
Make Make Base Cake (Mürbeteig)
– Mix flour with baking powder
– Make flakes from the butter.
– Combine flour, butter, eggs and salt and swiftly knead with the hands until you get a smooth dough.
– Form to a ball, wrap in plastic foil and place for 30 min in fridge.
German Baking Mix for this Base Cake – Mürbeteig
Make the Apple Filling
– Soak raisins in rum (or apple juice with rum flavor)
– Peel apples, remove core, cut in quarters, then small pieces. Drizzle with lemon juice.
– Bring apple juice to a brief boil, add apple pieces and 50 g sugar. Let simmer for about 5 min on low heat.
– Mix pudding powder in some water, whisk well. Add to the apples. Bring to a brief boil (should have thickened the liquid).
– Add raisins and almonds, mix well.
– Pre-heat oven to 200 C / 390 F convection (350F regular oven).
Use some dough for the decorative forms on top of the cake (roll cake and cut out with cookie cutter).
– Roll 2/3 of the dough flat so you get a circle of 32 cm (12 inches) diameter.
– Grease a 26 cm (10 inches) springform and dust with flour.
– Place the circle on bottom of spring form. Press dough around the rim.
– With a fork poke the dough several times.
– Add apples on top.
– Roll remaining dough to a circle with 10 inches diameter. Place this circle on top of apples. Poke with a fork several times.
– Bake for about 50-60 min. Bake decorative forms for about 10 min.
– For the glaze mix powdered sugar and lemon juice until smooth.
– When cake is done spread a thin layer of the glaze over the top.Let dry.
– Dust with powdered sugar (optional).
– Decorate with sliced almonds and the cut out forms (picture shows leaves).
Share the Recipes:
Truffle Whiskey Cake – German Layered Cake
This truffle whiskey cake is a very special layered cake that could be served for the holidays, a festive occasion or just for the sake of chocolate love.It’s a great cake that you will love. Happy Baking!
Ingredients Truffle Whiskey Cake
1/4 liter milk
500 g semi sweet chocolate
250 g butter, very soft
1 package vanilla sugar
250 g sugar
1 dash salt
4 eggs
100 g corn starch
250 g flour
50 g cocoa, unsweetened
1 package baking powder Dr Oetker
125-150ml whiskey
2 tbsp cocoa for dusting
Baking Instructions Truffle Whiskey Cake
MAKE BASE CAKE
– Chop 100 g chocolate coarsely. Heat the milk, add chocolate and let it melt on medium to low heat. Never bring to a boil!
– Melt the butter (don’t let it become hot!), combine with sugar, vanilla sugar and salt. Mix until bubbly.
– Add eggs one after the other with 50 g starch.
– Combine 50 g starch, flour and baking powder. Sieve into the dough.
– Add the chocolate milk. Mix well.
– Grease a springform (26cm or 10 inches), dust with flour.
– Preheat oven to 175 C or 350F (convection 150C / 300 F)
– Add the dough in the springform, spread even.
– Bake for 50-60 min.Cover if needed with parchment paper if it needs to get dark.
– When done release the form closure, let cool off in the open form.
MAKE THE FILLING
– Chop 400 g chocolate coarsely. Heat heavy cream, add chocolate and let it melt on medium to low heat. Never bring it to a boil!
– Keep it for about 2 hrs cool.
– Cut the base cake one time horizontally.
– Drizzle whiskey on both parts.
– Place a cake ring around the bottom layer.
– Beat the chocolate cream until it’s very creamy.
– Spread half of the cream on bottom layer. then place second layer on top. Spread more cream on top (keep some for the decoration). Even it out with a cake knife so the surface is very smooth.
– Place remaining cream into a frosting bag with star nozzle and squirt 16 tuffs on the surface (1 for each cake piece).
– Keep the cake at least 1 hour in the fridge.
– Before serving dust with cocoa powder.
Tip:
You can add 1 package of Whip it to the chocolate cream (the one with the heavy cream). It will increase the firmness.
Share the Recipes:
Simple German Pancake Recipe
We have several pancake recipes on this website but today I found an authentic German recipe that was too simple to be true! It’s a proven recipe, nothing can fail. Make these pancakes for your Sunday brunch, for a dessert with ice cream and whipped cream or just for a treat with Nutella or maple syrup. It could be even a Valentine’s Day surprise or a dessert for a romantic dinner for Two. There are so many options and occasions! Happy Cooking!
Ingredients Simple German Pancake Recipe
Base Dough
(for 3-4 pancakes) depending on the size of the pan
6 tbsp flour
¼ Liter milk or mineral water
2 eggs
1 dash salt or sugar for sweet pancakes
4 tbsp butter for frying
Topping Variations
fresh fruit such as peaches, strawberries, blueberries mixed with some vanilla extract
thin layer of apricot jam
dust with powdered sugar and slightly roasted sliced almonds
mix of sugar and cinnamon
apple sauce
lingonberry jam – vanilla ice cream – whipped cream – Nutella – Maple syrup
Cooking Instructions Simple German Pancake Recipe
– Place flour into a bowl, add milk or water, whisk well until dough is smooth.
– Add eggs and salt or sugar.
You should get a thicker dough, it should not be thin.
– Let sit for 30 minutes.
– Heat butter in a non-stick pan.
– With a ladle add the dough and spread it evenly around in the pan.
– Turn the pancake when you see that the dough has become somewhat firm on the surface.
– Always add some butter to the pan, the pancakes shouldn’t swim in butter but you need a good amount.
– Roll the pancake and keep in the warm oven until all pancakes are done.
Fruit Pancakes
– Make the base dough per instructions.
– If you like you cam puree fruit with a stick mixer, add sugar, vanilla sugar to taste. You can add also a hint of Cognac or Whiskey for some flavor.
– Or just chop the fruit into small pieces.
– Spread the puree/fruit pieces over the baked pan cakes, roll each one and place on a warm plate.
– Dust with some powdered sugar
For all pancakes: Serve them right away.
Pancakes Parisienne – Paris Style
– Make the base dough per instructions.
– These pancakes must be very thin, like the French crepes.
– Roast the sliced almonds in a pan without any grease. They should just get slightly brown.
– When done spread a thin layer of jam on each pancake and sprinkle with roasted almonds.
– Fold them on a plate and dust with powdered sugar. If you like serve them with a dot of whipped cream.
Share the Recipes:
Authentic German Pasta Salad
If you ever wanted to make a German salad for your party, we have the right recipe for you: The Authentic German Pasta Salad. This salad is super easy to make and tastes so much better than the ones you can buy in the super markets. Does not contain any sugar and is the best when using organic vegetables. Happy Cooking!
Ingredients Authentic German Pasta Salad
1 cup Elbow pasta – I used the one made out of 100% durum
2 spring onions
2-3 mini cucumbers
5 tbsp green peas and 5 tbsp sweet corn (frozen)
salt, pepper, sweet paprika to taste
1 dash nutmeg
1 tbsp greek natural yoghurt and 1 tbsp mayonnaise
3 tbsp sun flower oil and 3 tbsp vinegar (white or red wine) – I used the German 13 herbs vinegar
1-2 tbsp lemon juice
2 small tomatoes or 10 cherry tomatoes
2 tbsp parsley, chopped
The Best with German Vinegar
Cooking Instructions Authentic German Pasta Salad
– Bring water with some salt to a boil.
– Cook pasta per directions (normally it takes only 4-5 minutes).
– Drain pasta.
– Peel cucumbers, cut in small pieces.
– Cut tomatoes and spring onions in small pieces.
– Combine in a bowl peas, sweet corn, tomatoes, cucumbers, spring onions with spices. Mix well.
– Add drained pasta, mix well.
– Mix mayonnaise with yoghurt, oil and vinegar and add to salad.
– Spice again to taste.
Let sit for 15 minutes in the fridge before you serve this delicious summer salad with Bratwurst, Frikadellen (burgers) or with any grilled meats fresh from the BBQ. Tastes awesome with a steak or grilled chicken breasts.
. 
. 
. 
Share the Recipes:
German Ice Cream Dessert Banana Split
The German Ice cream dessert Banana split is served in every ice cream parlor – Eisdiele – in Germany. The origin is actually from the USA, from Latrobe, a city in Pennsylvania. It’s been said to use three different ice cream flavors: vanilla, chocolate and strawberry. The German version is using two: vanilla and chocolate. This ice cream specialty has gone around the globe and it’s served in a long dish which makes the dessert look like a boat.
In Germany the dessert had been made popular after ww II through the Italian Ice cream parlors that got established all over the nation. Enjoy this dessert. Happy Icecreaming!
Ingredients Dessert Banana Split
2 bananas
150 g heavy cream
1 package vanilla sugar 0.3 oz – (optional but adds a super nice taste)
4 scoops vanilla ice cream OR 2 scoops and 2 scoops chocolate ice cream
chocolate sauce
chopped or sliced almonds
The Most Popular German Dessert
Cooking Instructions Dessert Banana Split
– Use bananas that are ripe but still are somewhat firm, they should not have any dark spots.
– Peel bananas and cut lengthwise.
– Whip heavy cream with vanilla sugar until firm.
– Fill whipped cream into a frosting bag with a star nozzle.
– Add a good amount of whipped cream on a bowl that has a long form. There are special banana split forms available.
– On each side of the whipped cream place a scoop of vanilla ice cream.
– Place the banana halves left and right on the place, so it looks like a boat.
– Sprinkle almonds on top and decorate with some lines of chocolate sauce.
Source
Share the Recipes:
German Potato Salad Recipe from Swabia
This is an authentic German potato salad recipe from the South of Germany, Swabia, the region around Stuttgart, Freiburg and Karlsruhe. Every traditional inn or restaurant (Gasthaus) serves this potato salad either in combination with a mixed salad or just plain. We call it in German “Kartoffelsalat”.
This German potato salad recipe is one of my favorite salad recipes. My mother used to make the best German potato salad. She would boil the potatoes, then let them cool off completely before she sliced them. This is the trick.
Of course German potatoes are different and you buy special potatoes for potato salad. Per my experience the Gold potatoes are the best for this salad. Every time I used Russet potatoes it failed to be a good salad. Make sure the potatoes don’t get too soft. For the German potato salads the potatoes will be peeled after they had been cooked. The best is to peel them when they are still warm. Happy Cooking!
Ingredients German Potato Salad Recipe
(serves 6-8)
1,5 pounds cooked potatoes (preferably Gold potatoes, yellow)
500 ml beef or vegetable broth – How to make Vegetable Broth –
1 medium sized onion
1/4 cup sun flower oil (taste neutral oil)
1 tbsp German mustard (optional)
1/4 cup vinegar (white or red wine vinegar, preferably German vinegar)
salt, pepper, nutmeg to taste
chopped parsley or chives
Cooking Instructions German Potato Salad Recipe
– Boil potatoes with skin.
– While potatoes are boiling chop onion finely, place into a big bowl.
– Combine inions with oil, vinegar and mustard, mix well.
Hengstenberg Vinegar
– Pour 250ml (half of the amount) HOT beef or vegetable broth (use instant powder or make it from scratch) over it.
– When potatoes are done remove them from the water, peel, and let cool off.
– Cut into very thin slices (potatoes must not be hot).
– Add them to onion broth and mix well with a wooden spoon.
– Add more broth if necessary; the salad should NOT be too dry (you should hear a smacking sound while mixing) and should NOT be swimming in broth.
– Add salt, nutmeg and pepper to taste.
– Let salad sit for some time to see if it will be still moist (potatoes soak the liquid fast), add more broth if needed.
– Add the chopped parsley or chives on top.
This German potato salad tastes delicious as a side dish with the famous German “Wienerschnitzel”, Leberkäse, Hot dogs, Wiener sausages, Bratwurst, Bockwurst, Weisswurst, or fish fillet. Makes a great side dish for a summer BBQ.
TIPS
– Buy yellow potatoes called Gold; if possible use organic potatoes.
– Don’t use soft and floury potatoes as they will get too mushy such as Russet.
– Using home made broth would be the best or bouillon (cubes) Made in Germany without MSG.
– Don’t use chicken broth.
– Mayonnaise is not an option for this salad.
– Always peel the potatoes when they are cooked. In Germany we never leave the peel on the potatoes for a salad or mashed potatoes.
. .
Share the Recipes:
—> Get Our NEWSLETTER
ORGANIC SPICES
MOST POPULAR RECIPES
Vacuum Cleaning Made Easy
Herbs & More
Get Our Newsletter
Authentic German Christmas Cookie Recipes
Authentic German Soup Recipes
