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Breads and Pastry

German Marble Cake
Breads and Pastry
Desserts
Germany
Recipes

Marmorkuchen or Marble Cake

Before starting the preparation of the marble cake, it is best to remove the chilled ingredients, such as butter, eggs and milk, from the fridge about two hours before. All the ingredients in the preparation of the dough should have room temperature, and combine well into a homogeneous mass. That makes for a wonderfully loose […]

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Breads and Pastry
Desserts
Germany
Recipes

Oma’s Streusel Yoghurt Cake with Blueberries

Fruity creamy cakes are my favorite. This Streusel Blueberry Quark torte or cake was made often and eaten with an afternoon cup of coffee. Quark can be substituted with 4% Greek yoghurt. The pudding should be the cooking type, like “Dr. Oetker Vanilla pudding”. Any other would do also. Instead of Blueberries, Blackberries or tart Cherries can be used

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Breads and Pastry
Desserts
Recipes

Auszogne, a German/Austrian pastry

Auszogne, also called Knieküchle, is a traditional pastry of southern German and Austrian cuisine. They can be found in a Bavarian, Swabia, Frankonia, Austrian and Thuringia kitchen or bakery

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Easter bread
Breads and Pastry
Breads and Pastry
Desserts
Recipes

Why call it Easter Bread?

If you choose to make the yeast rolls or croissants, you would bake them at 425 F, 20 to 25 minutes. Easter Bread with sugar crystals , also called decorating sugar (Hagelzucker) Here you can buy the “Hagelzucker”

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Belgian waffles
Breads and Pastry
Desserts
Northern Europe
Recipes

Belgian Waffles in Brugge

These Waffles are stuck on my mind, because they are so exceptional, light and fluffy.

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Sahne Torten
Breads and Pastry
Desserts
Germany
Recipes

Käsesahne Torte, Cream Cake

One of my favorite Cakes or Tortes when sitting at a street cafe in Germany. It’s a little challenging for a beginner, but it’s worthwhile and tastes great! Best to start planning and preparing the cake 2 to 3 days before. The Cake bottom needs to be baked the day ahead and Cream topping should rest in the refrigerator approximately 12 hours to get firm

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Allgemein
Breads and Pastry
Breads and Pastry
Germany
Recipes
Travel Destinations

German Bakeries and their Secret

A secret baking ingredient is Active Diastatic Enzymes. It enhances the “Krume”, you would still use the yeast! It promotes a strong rise, great texture and crust. You’d use only 1 tsp per 3 cups of flour. Here is my Crusty Baguette and Bauernbrot .  Diastatic Enzymes is a natural product made from sprouted grain. […]

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Pretzel dumpling
Breads and Pastry
Main Course
Recipes
Side dish

Brezelknödel or Pretzel Dumpling

Scroll further down for Mushroom gravy recipe. If Pretzels are not available you could substitute it with Bagels  Brezelknödel or Pretzel Dumpling Print Rate this recipe 1 2 3 4 5 0 ratings Angie with AngiesWeb Ingredients 2 tablespoons butter, plus more for sautéing. 1 medium chopped onion. 1 cup chopped parsley, plus extra for garnish. 1 tablespoon salt 1 tsp pepper 4 […]

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Kaiserschmarrn
Breads and Pastry
Desserts
Main Course
Recipes

Kaiserschmarrn, a traditional Austrian dish

While strolling through the cobblestone streets of Vienna, Austria, we stopped for lunch at Café Central (est. 1876) for some original Austrian food. The waiter highly recommended this Austrian dish Kaiserschmarrn is an original Austrian sweet dish, made from Palatschinken (pancake) dough. It was created for Kaiser Franz Joseph and Elisabeth (Sissi) in 1854. He […]

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Allgemein
Breads and Pastry
Germany
Main Course
Recipes

Hawaii Toast, 1980‘s Party food

These days I still make it occasionally for an easy evening snack or Brotzeit. My daughter introduced her American husband to it, and he loved these exotic open faced sandwiches.  You can use Texas toast, instead regular. Or Bake your own Bread

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