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
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 the cream on the base cake.
– Add the rhubarb pieces and sprinkle with a layer of Streusel
– Bake for 30-35 minutes more.
– Let cool off in the form.
– When released from the form dust with powdered sugar
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How to Make French Fries – German Recipe
If you ever wanted to know How to Make French Fries, here’s a German Recipe. The commercial French fries that you can buy in the supermarket have mainly additional ingredients and vegetable oils that are quite unhealthy. Making them from scratch you decide what oil and potatoes to use. It’s been said that using beef tallow is a great alternative to seed oils. The recipe is pre-cooking the potatoes in a mix of water and vinegar. Adding vinegar makes them crunchy. Happy Cooking!
Ingredients French Fries
2 kg potatoes, such as Gold potatoes
4 tbsp vinegar
salt, paprika powder, or the EDORA French Fries SEASONING
oil for frying
Cooking Instructions French Fries
– Peel potatoes and cut into sticks of 0,5 – 1 cm thickness.
– Place the sticks into a pot with water and the vinegar.
– Bring to a boil.
– Let boil for 5 min.
– Rinse the sticks under running cold water and drain in a sieve.
– Place a kitchen cloth on a baking tray, spread sticks on top.
– With another kitchen cloth pat them carefully. Let them cool off completely.
– If you are using a deep fryer heat temperature to 150 C or 300 F.
– Alternatively use a deep pan and a slotted spoon to remove them. If you have a deep fry sieve, that’s handy.
– Deep fry smaller portions for 4 min. Remove from oil and place on kitchen paper to drain.
– Increase temperature to 350 F (180 C) and fry them again for 8 min.
– Place Pommes in a bowl and spice to taste.
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German Butter Cake Recipe – Butterkuchen
This German Butter Cake is a perfect cake for baking beginners. In Germany we love simple cakes because they can be made fast. If you get unexpected guests you would be able to make this cake! This original German cake recipe is popular throughout Germany. You can vary the recipe by adding sour cherries, apricots or peaches. Just place them into the dough or on the bottom of the baking tray. Enjoy this cake with a good cup of German coffee – Such as Dallmayr – Happy Baking!
Ingredients German Butter Cake
250 g heavy cream – 1 cup
200 g butter – 2 sticks
1 Package baking powder (0.5oz)
4 eggs
1 package Dr Oetker Vanilla sugar (0.32oz)
– How to Make Vanilla Sugar –
4 tbsp milk
250 g sliced almonds – 8.8oz
1 dash salt
400 g flour – 3 1/3 cups
300 g sugar – 1 1/2 cups (if you like the cake sweeter use 500g or 2 1/2 cups; the original recipe is using this amount, we find it a bit too sweet)
some butter and flour for greasing the baking tray
Great Baking Mix from Kathi – Click here –
Baking Instructions German Butter Cake
– Preheat oven to 350 F.
– Grease a high side baking sheet dust with flour or layer with parchment paper.
– Combine heavy cream with half of the sugar and salt.
– Mix very well by using a hand mixer.
– Add eggs, sieved flour, 75 g very soft butter, 1 vanilla sugar and baking powder, mix well.
– Spread the dough on the greased baking tray, or layer it with parchment paper, and bake for about 12-15 min.
– Melt remaining butter, add remaining sugar, milk and almonds, mix well.
– Spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.
– After the cake has cooled off removed the parchment paper (if you used it).
Contains Red Cabbage, Sauerkraut, Spatzle and more…
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German Pudding Rolls – Puddingschnecken
Pastries are very popular in Germany and you can find them in almost any German bakery. The German pudding pastry is made from a yeast dough and is filled with vanilla pudding and topped with a sugar glaze, which is optional. The recipe is quite simple, enjoy and Happy Baking!
Ingredients German Pudding Rolls
YEAST DOUGH
550 g all purpose flour
40 g fresh yeast or dry yeast for the amount of flour
220 ml milk
100 g sugar
100 g butter
1 egg
1/2 tsp salt
FILLING
500 ml milk
1 tbsp sugar or to taste
1 package vanilla pudding – Find it here –
– How to Make Vanilla Pudding –
100 g sour cream or Crème fraîche
Baking Instructions German Pudding Rolls
– Combine yeast with 1 tsp and 1 tbsp water, mix well until yeast has dissolved.
– Place flour into a bowl or on a wooden baking board, add all other ingredients and the yeast starter. Knead with a mixer or with hands until you get a smooth dough.
– Cover with a clean kitchen cloth and let rise for 20 – 30 min. Dough volume should double.
– Make the pudding per instructions.
– Let cool off, stir frequently while it’s cooling off, then add the sour cream or creme fraiche. Mix with a spatula.
– On a flour sprinkled surface roll the dough to a rectangle, it should be 1cm thick (half an inch).
– Place the pudding cream onto the dough.
– If you like you can add additionally chopped apples, raisins soaked in rum or apple juice, chopped walnuts, chocolate chips, marzipan pieces, blue berries etc., on top.
– Roll the dough starting from the longer side.
– Cut into 2 cm thick slices (1 inch).
– Layer a baking tray with parchment paper.
– Place the slices on a baking tray, let them rise for another 20-30 min.
– Preheat oven to 200 c or 390 F.
– Bake the pastries for 15-20 min until they show a golden brownish color.
– Let cool off and dust them with powdered sugar or with a sugar glaze.
Make the Sugar Glaze
120 g powdered sugar
1 tsp vanilla sugar or 1 tsp vanilla extract
2 tbsp milk
If you like to add this glaze the pastries have to be still warm.
Mix all ingredients and brush the glaze evenly over the pastries.
Wait until the glaze is solid, then enjoy them with a cup of coffee or tea.
The German Breakfast Box makes a Great Gift!
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How to Make Quark Easy and Fast
Learn Step by Step
How to Make Quark Easy and Fast
Ingredients
Pasteurized milk about 1 cup
1-2 lemon
coffee filter and paper filter
Small bowl and a glass
Lemon juicer and a spoon
Instructions Make Quark Easy and Fast
– Squeeze lemons (you need for a bowl of quark the juice of 1-2 lemons)
– Pour squeezed lemon juice into the milk.
FIRST PART
The first part (of 2 parts) of making quark is done. The acid of the lemon will cause the milk to clot.
Pour milk into the filter which is laid out with a paper filter
You will see the clotting process when you stir the milk and it will become thicker.
– Place the paper coffee filter into the filter and put it on a glass or jar.
– Pour the whole lemon-milk into the filter.
SECOND PART
Now the second part of quark making has begun that is separating the solid from the liquid substances.
– Within some minutes you will see in the glass a clear liquid (whey) which you will not use for anything else. You can throw it away.
Quark stays in the filter, whey runs through it into the glass
– After 10-15 minutes remove the quark (which is in the filter) with a spoon or just turn the filter upside down over a bowl.
Should the quark taste too much like a lemon, repeat the filtering process by pouring some water into the quark. The quark remains in the filter but the lemon juice will be in the water.
Now chop fresh chive and mix it with the quark; tastes great on pumpernickel, fresh bread or whole rye bread. Or add some fruit and jam, for a sweet taste.
It is not that difficult.
TIPS
Mix some heavy cream into the quark, this makes it creamy.
Mix it with parsley, garlic, onions, cress, salt, pepper, curry or your favorite spice.
Garlic and grated fresh cucumber makes a great Greek quark named “Tzatziki”.
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Authentic German Cabbage Soup with Croutons
This is a delicious German cabbage soup especially for the cold months. Cabbage is a popular fall/winter vegetable in Germany and can be used for many German recipes such as the German cabbage soup with croutons. Why is it known to be a winter vegetable. Back then during the cold winter months cabbage was used because of its high Vitamin C content, it can be preserved easily such as making Sauerkraut – How to make Sauerkraut – Happy Cooking!
Ingredients German Cabbage Soup
1kg white cabbage
60 g butter
80 g bacon cubes (German Speck cubes, or Pancetta)
1 tbsp sugar, 1 tbsp caraway seeds
200 ml dry white wine
1 liter vegetable broth (instant or home made)
– How to make Vegetable Broth –
200 ml heavy cream
2-3 potatoes, medium size
salt, pepper to taste
4 slices farmers bread or baguette bread
5 tbsp chopped chives
Cooking Instructions German Cabbage Soup
– Cut cabbage in quarters, remove hard parts and cut it in 1 inch wide stripes.
– Heat butter, add speck, sugar and caraway seeds with cabbage and saute it until transparent.
– Fill up with wine, broth and heavy cream, spice with salt and pepper.
– Peel potatoes and grate them, mix into soup, cover with a lid and let it simmer for 25 minutes.
– Cut bread into small cubes and fry it in a skillet in 1 tsp of butter until golden colored.
– Cut chives in small pieces and when soup is done sprinkle over soup on top of croutons.
German Mustard is the Best
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Topkiss Burger – Ultimate Sweet German Snack
The Topkiss Burger or Mohrenkopf Brötchen in German was and still is the ultimate snack for every German child. Everyone who grew up in Germany or has lived there for a while knows this snack. This German recipe – it is actually not a “real” recipe – nevertheless it brings back sweet memories of the childhood.
Back then there was this little grocery store on my way to school, and every day we stopped to get a roll that had a Mohrenkopf (chocolate marshmallow or Topkiss) in the middle. That was our snack for school. Everyone loved it.
Mohrenkopf or Topkiss is a sweetened cream on a soft waffle base and coated with a thin layer of chocolate. A little bit similar to marshmallows but much softer.
How to Make the Topkiss Burger
– Get or bake your buns (see recipe for home made buns below) and cut them in half.
– Spread butter on one half (optional)
– Place a topkiss on the buttered half and cover it with the other half of the bun.
– Find Topkuss here on Amazon –
– Then with both hands squeeze the two bun halves together so the topkiss gets smashed.
See the recipe of How to make German bread or rolls
Find German Rolls and Pretzels here
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Authentic German Chocolate Rum Balls
This is another recipe for authentic German chocolate rum balls which are very popular for the holidays. We have several recipes for these little delights on the website. As far as I can remember back when living in Germany there is no Christmas without these delicious chocolate balls. It’s an easy recipe and you don’t need any special ingredients. Happy Baking!
Ingredients Authentic German Chocolate Rum Balls
100 g butter, warm
100 g powdered sugar
200 g milk chocolate
100 g dark chocolate, semi-sweet (60-70% cocoa)
4 tbsp dark rum (or Amaretto, Brandy)
Chocolate sprinkles or unsweetened cocoa powder
Baking Instructions Rum Balls
(makes about 40 balls)
– Butter should be very soft. Mix butter until creamy.
– Sieve powdered sugar, and add to the butter.
– Break chocolate into smaller pieces, melt by using the double boiler method.
– Combine butter-sugar mix with chocolate and rum.
– Let sit in fridge for 1 hour.
– Dip hands in cold water and form small balls out of the chocolate batter.
– Roll the balls in cocoa powder or in chocolate sprinkles. If you like you can use also unsweetened grated coconut. Place on a plate.
– Let sit in the fridge for 1 hour.
– Place each ball into matching paper cups (the ones you use for pralines).
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