Cakes and Buttercream Torte
Greek Yogurt Peach Muffins have a moist and tender texture with a slight tanginess. I used Greek Yoghurt as a substitute instead of the German Quark. The addition of diced peaches adds a juicy burst of flavor and sweetness to the muffins. The muffins are soft and fluffy, making them a delightful treat for breakfast or as a snack. The combination of the moist crumb … Continue reading Moist and tender Greek Yoghurt Peach Muffins
The Streusel (Crumb) Pudding cake meets all the criteria for a great afternoon coffee cake. It’s easy to bake, taste great and is enough for everyone at the Kaffeeklatsch. If you like, you could add fruit or berries, for this recipe I used tart cherries. To save time, the Pudding and Streusel can be made a day before and refrigerated. Dr. Oetger Vanilla Pudding (cooking … Continue reading Streusel (Crumb) Pudding cake
Bienenstich (Bee Sting Cake) consists of two layers of yeast cake with a creamy filling and a crunchy honey-almond topping. The sweetness of the filling and topping is balanced out by the yeast used in the dough Continue reading Bienenstich or Bee Sting Cake
It’s a slow rainy day just before Thanksgiving. I am fortunate to be able stay at home and devote my time to baking This morning I was looking through my cupboard and to my surprise, I had all the ingredients for a Pumpkin Spice holiday bread or cake. Since we were so close to the holidays I decided to bake this afternoon The spices you … Continue reading Pumpkin Spice holiday bread
Crispy Streusel Crumbles is a tasty topping for my cakes and pastries. Just sprinkle the crumbs before baking and it will convert your baked goods into a special treat Below is a basic Streusel recipe. Leftovers can be kept in the fridge (or freezer) for future use. Ingredients: 2 1/3 cup all purpose flour 10 1/2 tbsp cold Butter 3/4 cup granulated Sugar The recipe … Continue reading Streusel or Crumbles for cakes and pastry
You can find the Lamb cake customarily on an Easter breakfast table in Germany An 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 … Continue reading German Easter Lamb cake or Osterlamm
For this lemon and almond cake without flour, the description “juicy” doesn’t actually suffice at all. The gluten-free cake with ground almonds is extremely moist, also on the inside. Exactly how I love pound cake! Continue reading Almond-Lemon Cake (low carb)
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
