Cakes and Buttercream Torte
It was a slow, rainy day just before Thanksgiving—perfect for staying in slippers, sipping something warm, and turning the kitchen into my sanctuary. With no rush or obligations, I felt fortunate to be home, listening to the raindrops and the gentle hum of my oven. With the holidays approaching, I knew exactly what I wanted to bake: a Pumpkin Spice Cake, my grandson’s favorite. 🧺 … Continue reading The Ultimate Pumpkin Spice Cake
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)
These delicious Nussecken, a German Almond Pastry, are typically prepared during the winter months, but truly taste delightful all year round. The reason for its widespread appeal lies in the perfect combination of crunchy nuts, sweet apricot jam, and rich buttery shortcrust pastry that make every single bite irresistible and delightfully satisfying. Buy your slivered Almonds here on Amazon (2.2 pounds) The heart of the … Continue reading Nussecken, a delicious Almond Pastry
Whenever in Würzburg I visit my friends, the sisters Margarete and Anneliese. The Schwarzmann’s have a 100 year history in the hospitality field (Hotel Stadt Mainz). Anneliese, the former chef, is known for baking the most scrumptious Apfelstrudel World famous and popular from the Royals of the House of Habsburg. Whether Apfelstrudel or Topfenstrudel, they are the absolute dessert in the international gourmet kitchens. The … Continue reading Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel
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
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
