Osterlamm Kuchen. German Easter lamb cake

German Easter Lamb cake or Osterlamm

You can find the Lamb cake customarily on an Easter breakfast table in Germany 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 … Continue reading German Easter Lamb cake or Osterlamm

Nussecken, Almond Triangle pastry

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

Apfelstrudel with vanilla ice cream

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

Peach and Berry Cobbler with vanilla ice cream

Easy Peach and/or Berry Cobbler

I was introduced to this Cobbler recipe about thirty years ago in the North Carolina Blue Ridge mountains, only weeks after arriving to America. Being used to elaborate cakes and tortes, my first thought was that this was too simple. To my surprise, it tasted delightful. Ingredients are one cup of each: flour, sugar and milk. Also a stick of butter, peaches or berries. Serve … Continue reading Easy Peach and/or Berry Cobbler

Gugelhupf, Bundt cake, Guglhupf Sticky post

A Kaiser, his mistress and a Gugelhupf

One wonders if you have a genuine “Kaisergugelhupf” (Emperor bundt cake) on your plate at the Café. Only bakers and baking enthusiasts, who do a little research would be familiar with the true consistency of the dough. After all, we know there are many different variations on the internet, and there is very large collections of fake recipes among them Continue reading A Kaiser, his mistress and a Gugelhupf