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 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
Sticky post
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
These Apple Rose Cupcakes or muffins are beautiful to look at, simply made with store bought puff pastry dough and fresh apples. These cup cakes are not only pretty, they also taste uniquely delicious. The fruity-sweet taste of the apples goes perfectly with the puff pastry dough Continue reading Easy, tasty and pretty, Apple Rose Muffins
This American banana bread (cake) recipe is for great use when you have over-ripe bananas in the house. Can be made with or without nuts, although Hazelnuts would be a good substitute Continue reading Banana Walnut Bread
My mother’s Sandkuchen is super simple, but always delicious. This recipe makes a guaranteed non-dry twist on the traditional German sponge cake! Sandkuchen, as the name says, is a dry version compared to the American pound cake Continue reading Sandkuchen, a German Pound Cake
A couple years back I had this Torte at the original Sacher Hotel Cafe while in Vienna. This cake has an interesting history. Prince Metternich of Austria asked his court kitchen to create a special dessert for a reception in 1832 The chef was sick that day, so the 16-year-old apprentice Franz Sacher (1816-1907) dreamed something up: and thus the original Sacher-Torte was born On … Continue reading A teenager named Sacher created a famous Torte
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 Continue reading Käsesahne Torte, or Cream Cake
