Old Fashioned Silesian Streusel Cake
Silesian Streusel Cake – The Silesian cuisine covers also a part of the German and Polish cuisine. It was always a cuisine of a border area, therefor you find several influences of other areas such as Austria, Saxon or Bohemia. In the Germany of today you still can find this special cuisine in the county of Goerlitz.
In the local restaurants and cafes they serve typical Silesian dishes like poppy seed strudel or Silesian paradise (also called Himmelreich). The Streusel Cake below is a traditional cake and in Silesian dialect it is called “Straeselkucha”.
More recipes to come such as the popular cake “Poppy Seed Strudel” or “Neisser Konfekt” (ginger cookies with or without chocolate). Stay tuned and Happy Cooking!
Ingredients Silesian Streusel Cake
450 g flour, all purpose
1 package dry yeast
1 cup warm milk
50 g melted butter
50 g sugar
1 egg, 1 dash salt
German Baking Mix for a Yeast Dough Cake – So Easy to Make!
Filling
200 g butter
200 g sugar
3 eggs
1 kg quark – How to make Quark–
1 package vanilla pudding, Dr Oetker
Streusel
350 g flour
200 g sugar
little bit of cinnamon
200 g butter
Baking Instructions Silesian Streusel Cake
Make the Dough
– Place all ingredients in a bowl and knead them until you get a smooth dough. The dough needs to be soft but not sticky.
– Let sit covered with a kitchen cloth for about 30 minutes.
Quark Filling
– Beat butter, sugar and eggs until bubbly.
– Add quark, then vanilla pudding powder, mix well.
Streusel (Crumbles)
– Mix flour, sugar, cinnamon and butter and with your hands makes the crumbles.
– Grease a deep baking tray.
– Roll the dough and place it on the baking tray; make the edges somewhat higher.
– Spread the quark filling over the dough and sprinkle Streusel evenly on top.
– Bake for about 30 minutes on 180 C or 355 F.
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German Radish Salad with Apples
Are you looking for a delicious and special German spring salad? Here is one: the German Radish Salad with apples. Yes, this is a great combination, apples and radishes pair very well. Give it a try to see if you like it. Happy Cooking!
Ingredients German Radish Salad
3 bunches radishes
5 spring onions
1 apple
3 tbsp sunflower oil or organic canola oil
salt, pepper to taste
3 tbsp red or white wine vinegar (or German herb vinegar)
1 dash sugar
as needed fresh chopped herbs such as parsley or chives
Ingredients German Radish Salad
- Remove radishes from the green, wash, and cut into slices about 2 mm thick.
- Wash the spring onions and cut into rings.
- Peel apple, remove core, cut in quarters, then slices.
- Place everything in a bowl.
- Dressing: Mix the oil, vinegar, salt, pepper, sugar and fresh herbs, then add to the salad.
- Let sit salad for 10-15 min before serving.
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Asparagus with Herb Butter
Learn how to make a very simple dish: Asparagus with Herb Butter. It can be made with white or green asparagus. The special herb butter is either made from scratch (see recipe link below) or you can use the popular herb butter seasoning from EDORA. In any case enjoy this simple meatless dish – Happy Cooking!
Ingredients Asparagus with Herb Butter
(serves 4)
28 white asparagus (alternatively green)
1 tsp salt and sugar
100 g butter
60 g herb butter
Cooking Instructions
- Peel asparagus.
- Place 7 asparagus on a large sheet of parchment paper. Repeat with remaining ones. You won’t cook them all at once.
- Sprinkle with some sugar and salt.
- Melt 100 g butter and drip over the asparagus
- Fold the parchment paper so the asparagus is been in a package.
- Place the packages on a baking tray and cook for 40 min on 200 C or 390 F (cooking time may vary as it depends on the thickness of the asparagus). You may want to test if they are done.
- Meanwhile make the herb butter – Go to the Recipe –
- When done place each package on a plate and open it. Pour the melted herb butter evenly over the asparagus.
- Serve with fresh baguette.
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German Chervil Soup – Kerbelsuppe
Learn today how to make the German Chervil Soup or “Kerbelsuppe” in German. Chervil is a delicate culinary herb used in the German and general European cuisine. It has a mild flavor with a tiny hint of anise; the leaves are curly and look like a bit carrot greens. We use it in recipes such as the “Grüne Sosse” (green sauce- click for the recipe), salads and soups. If you use chervil in a salad don’t use other strong herbs such as chives or green onions, the chervil taste will be overwhelmed. Chervil is also very good in omelets, and for this following soup. If you cannot get fresh chervil you can use dried one but the cooking time would be different (longer). You also can get the seeds and grow chervil in a pot in the backyard or on the balcony. Happy Cooking!
Ingredients German Chervil Soup
4 hard boiled eggs (optional)
2 bunches fresh chervil (4-5 tbsp, chopped)
2 spring onions
1 tbsp butter
400 ml chicken or vegetable stock – How to make Chicken Broth from Scratch –
250 ml cream
1/2 cup creme fraiche or heavy cream
salt and freshly ground pepper to taste
1 dash sugar
1 tsp lemon juice
2 egg yolks, beaten
Cooking Instructions German Chervil Soup
– Wash and dry the chervil on kitchen paper, remove stems and chop finely, keep some of the leaves for decoration.
– Wash green onions and slice them.
– Melt butter in a skillet, saute onions, then add broth and creme fraiche.
– Bring to a brief boil, spice with salt, pepper, sugar and lemon juice.
– Add chopped chervil.
– On lowest heat let simmer for 2-3 minutes, then remove from stove. Let the soup cool off for some minutes
– In a bowl whisk the egg and mix it into the cooled off soup. Don’t bring to a boil again. If the soup should be too cold just warm it.
– Serve the soup in bowls and sprinkle with some chopped chervil.
Optional: Boil eggs, peel and slice them (or in quarters) and place them in the middle of the soup.
These Spätzle combined with Bratwurst makes a Great Meal!
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Gluten Free Vegan Lemon Cake German Style
If you cannot have wheat, eggs or any dairy product this is the cake for you: A Gluten Free Vegan Lemon Cake German Style. It’s very easy to make and a proven German recipe. Happy Baking!
Ingredients Gluten Free Vegan Lemon Cake
300 g gluten free flour
250 ml soy milk, unsweetened
200 g sugar
125 ml sunflower oil
1 package Dr Oetker baking powder, 0.5oz
1 package vanilla sugar 0.3oz – How to Make Vanilla Sugar –
Natural Lemon flavor or juice from 1 lemon and some zest (organic)
Baking Instructions Gluten Free Vegan Lemon Cake
Grease a pound cake form (25 cm or 10 inches) or layer it with parchment paper
Pre-heat oven to 375 F
Combine all ingredients in a bowl and with a hand mixer mix well.
Pour batter into the form.
Bake for about 60 min.
When done let cool off on a cooling rack, then apply the glaze.
Glaze
200 g powdered sugar
3 tbsp lemon juice
some lemon flavor
hot water as needed
Combine with lemon juice, flavor and hot water until you get a thick glaze.
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German Gluten Free Almond Cake
This German gluten free almond cake is for you if you cannot have Gluten.
It is easy to make without needing special ingredients. Happy Baking!
If you cannot get blanched almond slices find them here: Sincerely Nuts Blanched Almonds Sliced 1 LB
Ingredients German Gluten Free Almond Cake
6 eggs (medium)
150 g heavy cream
150 g sugar
225 g powdered sugar
225 ground almonds (almond meal)
20 g almond slices (preferably blanched)
100 g soft butter
Baking Instructions
Make the Topping of the Cake (it’s similar to a pudding)
– Separate eggs.
– In a pan bring heavy cream and sugar to a brisk boil.
– Let cool off a bit, then add egg yolks.
– Beat while adding the egg yolks.
– Warm this cream in a pan until it thickens like a pudding, and important is don’t bring to a boil.
– Cover the surface of the cream right away with a sheet of plastic foil. This prevents that a skin on top will occur.
Make the Base Cake
– Beat egg white until firm, add powdered sugar while beating.
– Add ground almonds.
– Layer a spring form (diameter 26cm or 10 inches) with parchment paper.
– Spread base cake dough on top and bake for 10 min on 150 C or 300F convection (175 C or 350F)
– Let cool off in the form.
– Roast almond slices in a non-stick pan without adding any grease until they are of a light brown color.
– Beat soft butter until creamy, then add egg cream spoon by spoon.
– Remove cake from the form and place on a big enough plate.
– Spread pudding on top and add some almond slices and powdered sugar before serving.
Cake must be chilled for about 1 hour or until it is completely firm.
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German Rotweinbraten – Braised Beef in Red Wine
German Rotweinbraten or Braised Beef in Red Wine is a German dish that is wonderful for the festive/holiday menu. The beef will be marinated for almost one day in a red wine marinade that makes the meat tender, and adds a subtle red wine taste to it. Serve it with your favorite side dish. The best combined with German Spaetzle (speciel pasta) and red cabbage. Happy Cooking!
Ingredients German Rotweinbraten
750 ml red wine like Merlot
3 of each: bay leaves, cloves, star anise
1 tsp black peppercorns
1 kg beef roast (shoulder)
salt and pepper
2 tbsp oil
3 big carrots
2 leek
3 parsley roots
2 tbsp clarified butter
Cooking Instructions German Rotweinbraten
– In a pan bring red wine with spices to a boil, let cool off until it is semi-warm.
– Place beef in a ceramic bowl and cover it with the red wine.
– Marinate it for 23 hours in the fridge (covered).
– Remove from the fridge 1 hour before you cook it.
– Pre-heat oven to 80 C or 200 F and place a fire proof form in the oven.
– Remove beef from marinade, pat it dry, season with salt and pepper to taste.
– In a large pan brown it in hot oil evenly on all sides for about 7-8 minutes.
– Remove form from oven.
– Put meat into the form, and place in the oven.
– Cook it for 3.5 hours.
– When done set meat aside and keep warm, cover it with foil, in oven on a very low temperature.
– Drain the liquid and make the stock.
German Maggi Hunter Schnitzel Sauce
– Just add Mushrooms! – Get it Now.
Make the Sauce (Gravy)
– Mix some potato starch with some cold water (never use hot water because it will clump). The amount of potato starch depends on how much stock you have. Start with a little amount, brin g to a boil, if it has not thickened add some more.
– Add it to the stock. Alternatively you add 2 tbsp tomato paste. The gravy should not be liquid.
– Bring to a boil, reduce heat.
– 15 Min. before the beef is done, wash vegetable, peel it and cut it Julienne style (long, small stripes).
– Saute vegetable in hot clarified butter or just butter for about 2 minutes; spice with salt and peppe to taste.
– Place the vegetable on a plate and place the beef on top.
– Cut beef in slices and serve with the sauce.
Side Dishes
Bread or Potato Dumplings, mashed potatoes or Spaetzle, Brussels Sprouts or red cabbage.
Additional Recipes for Red Cabbage and Spätzle
Find the Red Cabbage Recipe here
Find the Spaetzle recipe here
Contains German Rolls Contains German Spätzle
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German Bread Dumplings with Chanterelle Sauce
Today we have a delicious side dish for you: German Bread Dumplings with a Chanterelle Sauce. These dumplings and the sauce go very well with a steak, a pot roast or schnitzel. Ideal for a festive menu!
Chanterelle mushrooms are very special mushrooms. We call them “Pfifferlinge” in German. Their smell is kind of fruity, similar to that of apricots, combined with a mildly peppery taste. This mushroom is a culinary ingredient and comes from the the French cuisine, but it is popular now throughout many countries.
Chanterelle mushrooms are used a lot for creamy sauces. They are not cheap, and we recommend to use fresh ones when you can find them at your farmers market or super market. Alternatively use dried or canned chanterelles. Happy Cooking!
Ingredients German Bread Dumplings
6 oz chanterelles, fresh or a mix of fresh chanterelles and white mushrooms (6-7 mushrooms)- alternatively use dried chanterelles (see at the bottom where to buy them)
1 onion, small sized
1 tsp butter
1 tbsp flour
250 ml vegetable broth, cold – Make vegetable broth from scratch –
1 cup heavy cream
1 tsp parsley, chopped
1 egg yolk
salt, pepper, nutmeg to taste
Semmelknödel from Dr Knoll or EDEKA in a Convenient Pouch
For the Dumplings
6-7 German style rolls (350 g), 1-2 days old (without a hard crust)
2 eggs
1 tsp butter
2 tbsp parsley, chopped
300 ml milk, warm
IT’S HERE: The GERMAN Oktoberfest Box
Cooking Instructions German Bread Dumplings
Make Bread Dumplings
– Warm milk.
– Cut rolls in small pieces, chop parsley.
– Peel and chop onion fine. Saute one half in butter with parsley for 1-2 min.
– Pour warm milk over rolls, let sit covered for 10 min.
– Mix eggs with salt and pepper, beat them. Add to the bread.
– Meanwhile heat a good amount of water with some salt for cooking the dumplings. Bring to a boil.
– Knead dumpling dough well but not too hard, other wise the dough gets mushy. Add some bread crumbs (1/2 cup or less).
– With moist hands form dumplings (tennis ball size).
– Place dumplings in boiling water and let cook for 15-20 min. Reduce heat a bit.
– Dumplings will float at the surface when done.
Make the Chanterelle Sauce
– Clean both mushrooms very well.
– If you use dried chanterelles you must soak them in water – prepare them per instructions on package.
– Saute them for 2 min in butter, set aside on a plate.
– Saute remaining onions in butter in the same pan. Dust with flour.
– Add the cold broth, bring to a boil, it should be thickened. If not mix more flour or some starch in cold water and add to broth.
– Combine with half of the cream, mushrooms, parsley and spices. Let simmer for 5 min.
– Before serving mix remaining cream with egg yolk, add to the sauce. Don’t bring it to a boil again! Just heat it slightly. Spice if necessary.
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