Osterlamm Kuchen. German Easter lamb cake

German Easter Lamb cake or Osterlamm

Jasmin’s old family recipe A juicy Easter lamb made from a cake batter has become a beloved tradition for many families in Germany. Instead of a large cake, you can bake little Easter lambs and Easter bunnies, which I personally like much better. This way everyone gets their own mini cake. You can flavor the Easter lamb batter in different ways, vanilla and/or rum or … Continue reading German Easter Lamb cake or Osterlamm

Nussecken, Almond Triangle pastry Sticky post

Nussecken, a German Almond pastry

Nussecken, like the ones from the German bakery, combine three favorite layers: sweet nut mixture, a fine apricot or peach jam and a buttery shortcrust pastry. This Nussecken recipe proves how easy it is to make the pastry yourself. This small Almond pastry is a welcome change as an afternoon snack with your coffee. Continue reading Nussecken, a German Almond pastry

Nuremberg Gingerbread, Elisen, Lebkuchen

Authentic “Nürnberger Lebkuchen” (Gingerbread), a recipe with history

The Nuremberg or Nürnberger Lebkuchen manufacturers have always baked, not only for the needs of the Nuremberg residents, but also for long-distance trade. Nuremberg gingerbreads went “all over the world” on old trade routes and with them the good reputation Continue reading Authentic “Nürnberger Lebkuchen” (Gingerbread), a recipe with history

Ulm Crooked House“ (Schiefes Haus) Sticky post

A Crooked or “Schiefes Haus” in Ulm

I sat down at an Italian Eiscafé at the Fisherman’s Quarter in Ulm. I had an excellent view to the „Crooked House“ or in German “Schiefes Haus” while eating an Cherry Amaretto ice cream. Besides this precarious building, I visited the Ulm Cathedral that has the highest church tower in world Continue reading A Crooked or “Schiefes Haus” in Ulm

Apfelstrudel with vanilla ice cream Sticky post

Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel

Whenever in Würzburg I visit my friends, the Schwarzmann girls. The sisters Margarete and Anneliese Schwarzmann and their parents (RIP) have a 100 year history in the hospitality field. They owned the Hotel and Restaurant “Stadt Mainz” in Würzburg where Anneliese has been the chef. Continue reading Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel

Faschingskrapfen, German Mardi Gras donut

Faschingskrapfen – German Carnival Donuts

Faschingskrapfen or German Donuts are baked customarily at Fasching which is end of February. It’s the time of Carnival, and similar like Mardi Gras. The fist-sized pastries are not only found all year round in Franconia, but also in Southwest Germany, where they are called “Fastnachtsküchle”, and in Germany’s capital Berlin, the “Berliner”. Continue reading Faschingskrapfen – German Carnival Donuts