Easy German Apple Streusel Cake

german apple streusel cake

This easy German apple streusel cake is one of  our favorite cakes (streusel means crumbles). It can be varied with the Damson plums, peaches or apricots. It is the ultimate “Kaffee and Kuchen Cake” in Germany – what we call a typical coffee cake. The cake is easy to make, even baking beginners can be proud of themselves. Give it a shot. This is a proven recipe from Germany. Happy Baking!

Ingredients Easy German Apple Streusel Cake

Dough
300 g flour
200 g butter
1 egg
100 g sugar
lemon juice
1 package vanilla sugar, 0.28oz
OR
– How to make Vanilla Sugar –

1 dash salt and 1 tsp baking powder (preferably Dr Oetker, not baking soda)


Baking Made Easy – German Streusel Cake Baking Mix

streusel cake baking mix


Topping
5 medium sized apples
cinnamon to taste

For the Streusel (Crumbles): 200 g flour, 200 g butter, 200 g sugar

Baking Instructions Easy German Apple Streusel Cake

– Combine all ingredients for the dough, mix until everything is combined well, then knead dough until it has a firm consistency, it should not fall apart.
– Form to a ball.
– Wrap dough in foil and keep cool for at least 30 min.
– Peel apples, remove core, slice them, mix with cinnamon. Sprinkle with lemon juice (prevents browning).
– Layer a deep baking dish (Height 2 inches, Length 16 inches) with parchment paper or grease it thoroughly with butte and dust with flour generously.
– Gently press the dough into the baking dish with a rim that is about 1 inch high.
– Pre-heat oven to 350F.
– Place apples on top of the dough.
– For the streusel combine all ingredients, mix until you get a crumbly dough.
– Evenly spread the crumbles on apples.
– Bake in pre-heated oven for 20-30 min on 350 F (175C). The baking time depends on your oven.

apple streusel cake


Authentic German Cabbage Soup with Croutons

german cabbage soup

This is a delicious German cabbage soup for all seasons. Soem say it’s a soup for fall and winter but honestly, I think it doesn’t matter.  Nevertheless cabbage is a popular fall/winter vegetable in Germany and can be used for many German recipes such as the German cabbage soup with heavy cream. Cabbage contains a lot of Vitamin C and can be preserved easily or make your own Sauerkraut – How to make Sauerkraut – Happy Cooking!

Ingredients German Cabbage Soup

1kg white cabbage
60 g butter
80 g bacon cubes (German Speck cubes)
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.


For your German Breakfast

maintal jams

German Fried Potatoes Berlin Style

german fried potatoes berlin style

This is a recipe for German Fried Potatoes Berlin Style or “Bratkartoffeln Berliner Art” as they make it in the capital of Germany, Berlin. Recommended are potatoes such as the yellow Gold or red potatoes, Russet are cooking too soft and fall apart. Serve with your favorite sausages or Frikadellen (German Burgers). Happy Cooking!

Ingredients German Fried Potatoes

(serves 4-5)
2,5 kg potatoes
1 small-medium sized onion (chopped)
5-7 thicker cut slices of bacon (Speck) and cut in small cubes
salt, pepper, red sweet paprika powder (optional)
butter or clarified butter for frying

Cooking Instructions German Fried Potatoes

– Melt butter in a non-stick skillet.
– Fry chopped onions and cubed bacon until they are light brown.
– Peel potatoes, cut in halves and then in thin slices.
– Add potatoes to onions and bacon and fry them on medium-low heat for about 30 minutes. Turn potatoes as needed. Make sure there is enough grease in the pan. Add more if needed.
– Spice with salt and pepper to taste.
Tip:
If you like the potatoes crunchy dust or turn the potato slices before frying in a bowl with flour; then fry them.

german fried potatoes


Makes a Great Gift- No Subscription Needed

german delicatessen box

Cherry Cream Dessert – Authentic German Recipe

cherry cream dessert

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


RECIPE: ROSEHIP JAM

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.


  

 

Rose Hip Jam – Hagebutten Marmelade

rosehip 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
rosehips

½ lemon, juiced
apple or orange juice as needed
1 kg Gelierzucker – Gelling sugar or regular sugar
1-2 tsp cinnamon to taste

german breakfast box

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
rose hip jam Maintal


– 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.


Recipe Source

Classic German Apple Cake

classic german apple cake covered

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
german baking ingredients

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 
cookie baking mix


 

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).

Truffle Whiskey Cake – German Layered Cake

truffle whiskey 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
german baking ingredients

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.


Simple German Pancake Recipe

simple german pancakes

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


german baking ingredients


 

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
simple german pancakes with strawberries

– 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.