Cherry Cake

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Ingredients:

  • 750 ml    Morello Cherries
  •   250 g    Unsalted Butter
  •   200 g    Sugar
  •       9 g    Vanilla Sugar
  •          4    Eggs, large
  •   500 g    Flour
  •     14 g    Baking Powder
  •   100 g    Hazelnuts, ground
  •    2 tbs    Rum
  • 125 ml    Milk
  •                Coarse Sugar

Directions:

Drain Cherries in a sieve.
Cream the butter with sugar and vanilla sugar and then gradually add eggs.
Stir together flour, baking powder and ground hazelnuts.
With mixer on low speed gradually add flour mix to creamed butter.
Then add the rum and milk and mix thoroughly.
Fold in the cherries.
Grease a 10½ inch springform and dust with plain bread crumbs.
Pour batter into form and sprinkle coarse sugar on top.
Bake at 350°F for 65 minutes.
After 45 minutes cover the cake with parchment paper to prevent burning.
Remove from form and allow to cool on wire rack.

Pound Cake “Eischwerkuchen”

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Picture is the pound cake with gooseberries added

Ingredients:

  •          6    Eggs*
  •                Sugar**
  •                Flour**
  •                Unsalted Butter**
  •       9 g    Vanilla Sugar
  •       7 g    Baking Powder
  •    2 tbs    Water, lukewarm
  • zest of    ½ Lemon

Directions:

Butter the spring form (10½ inch) and coat with breadcrumbs.
Preheat the oven to 325°F.
The weight of the eggs determine the quantity of flour, butter and sugar needed.
*   First weight the eggs in the shell.
** Weigh up an equal amount of sugar then add the vanilla sugar to it.
** Weigh up an equal amount of flour and add the baking powder to it.
** Weigh up an equal amount of butter
Separate the eggs.
Beat the egg whites with water until stiff peaks form, set aside.
Beat the butter add the egg yolks, lemon zest and sugars.
Gradually add the flour and mix thoroughly.
Fold in the egg whites.
Pour into the prepared spring form.
Bake for 50-60 minutes in convection oven.
Test with a toothpick, when it comes out clean the cake is done.
Dust with confectioners sugar when cake has cooled.

Basic recipe, you can add vanilla, cacao, chocolate chips, rum, nuts, fruits or cinnamon for different tastes.
Can also be covered with a chocolate glaze.

For a square cake (loaf pan) base weights on 3 eggs.

Pound cake – Eischwerkuchen

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Pound cake with Fruits “Eischwerkuchen”, without Butter.

Ingredients:

  •          6    Eggs
  •                Sugar
  •                Flour
  •       9 g    Vanilla Sugar
  •       7 g    Baking Powder
  •    2 tbs    Water, lukewarm
  • zest of    ½ Lemon
  • 1 glass    Gooseberries

Directions:

Butter the spring form (10½ inch) and coat with breadcrumbs.
Preheat the oven to 325°F.
Place the fruits in a sieve to drain.
The weight of the eggs determine the quantity of flour and sugar needed.
First weight the eggs in the shell.
Weigh up an equal amount of sugar then add the vanilla sugar to it.
Weigh up an equal amount of flour and add the baking powder to it.
Separate the eggs.
Beat the egg whites with water until stiff peaks form, set aside.
Beat together the egg yolks, lemon zest and sugars until frothy.
Gradually add the flour and mix thoroughly, the dough will be crumbly.
Fold in the egg whites.
Stir in the fruits and pour into the prepared spring form.
Bake for 50-60 minutes in convection oven.
Test with a toothpick, when it comes out clean the cake is done.
Dust with confectioners sugar when cake has cooled.

Other fruits can be used instead of gooseberries.
Ei-schwer-kuchen directly translated egg heavy cake or egg weight cake.

Poppy Seed Cake (Mohnkuchen)

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Ingredients:

  •  150 g    Unsalted Butter, soft
  •  150 g    Sugar
  •       9 g    Vanilla Sugar
  •         6    Eggs
  •  100 g    Flour
  •    14 g    Baking Powder
  •  200 g    Poppy Seeds whole or ground
  •    50 g    Almond Slices
  •   1 tbs    Rum
  •               Confectioners Sugar for dusting

Directions:

Separate eggs and beat egg whites till stiff peaks form.
Beat butter, sugars until frothy, gradually add egg yolks and rum.
Combine poppy seeds, flour, baking powder and almonds and stir into butter mix.
Gently fold in egg whites.
Prepare loaf pan with butter and breadcrumbs and pour in dough.
Bake in preheated convection oven at 325°F for 60 minutes.
Check with toothpick if cake is done.
Dust with confectioners sugar when cake is cooled or cover with a chocolate glaze.

Serve with Whipped cream.

If you like raisins add 50-100 g raisins to the dough.

Mini Bundt Cakes “Gugelhupf”

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Ingredients:

  •   100 g    Unsalted Butter
  •   100 g    Sugar
  •       9 g    Vanilla Sugar
  • 1 pinch    Salt
  •         2    Eggs
  •  150 g    Flour
  •      7 g    Baking Powder
  •    50 g    Walnuts or Almonds
  •               Confectioners Sugar for dusting

Directions:

Butter mini bundt muffin pan and coat with breadcrumbs.
Coarsely chop the nuts and lightly roast in a frying pan with ½ of the vanilla sugar, set aside to cool.
Beat together the butter, sugar, ½ vanilla sugar and salt.
Gradually add the eggs, then the flour, baking powder and nuts.
Pour 1½ tbs of the batter into each form.
Preheat oven to 340°F and bake for 20 minutes until golden brown.
Allow to cool for 10 minutes in the form, then remove and dust with confectioners sugar.

Shakin’ Cake “Schüttelkuchen”

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Ingredients:

  • 2 cans    Mandarin Oranges, 11 oz each
  • 2 cups    Heavy Cream
  •  247 g    Instant Vanilla Pudding & Pie Filling

1 Tortenboden – Flan – Tart Cake

Directions:

In a plastic bowl with a well sealing lid, combine the oranges with the juice, heavy cream and instant pudding.
Cover, making sure it is tightly sealed.
Shake the bowl four times. With a whisk stir it through and allow to rest for a few minutes until it thickens somewhat.
Pour onto the flan, refrigerate and serve when chilled.
Quick and easy.
Tortenboden (flan)
can be purchased ready made at many fruit markets or a recipe for it is in our baking section.

Variations:
Canned Raspberry or Peaches with Vanilla Pudding.
Canned Cherries with Chocolate Pudding.

The original recipe calls for Paradiescreme by Dr Oetker which is according to Dr. Oetker not available in the USA at this time.
We used the instant pudding and it worked well. The “Paradiescreme” does, IMHO, improve the flavor.

Flan “Tortenboden”

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Ingredients:

  •         4    Eggs
  •   150 g    Sugar
  •       9 g    Vanilla Sugar
  •   150 g    Flour
  •       7 g    Baking Powder
  • 100 ml    Vegetable Oil

Directions:

Butter an 11 inch flan pan and coat with breadcrumbs.
Preheat oven to 335°F.
Beat together the eggs and sugars until frothy.
Fold in the flour and baking powder and in the end the oil.
Pour into  flan pan and bake for 20 minutes.
Test with a toothpick, when it comes out clean the it is done.
Remove the hot flan from the form and cool on a rack.
Cover inside of flan with fruits and/or berries.
Harder fruits such as pears, etc. should be poached to soften before using or use canned.
Can be covered with clear glaze.

Tip: Prepare a vanilla pudding and spread on the flan before adding the fruits to prevent the juices from seeping into the cake, making it soggy.  

Hazelnut Torte

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Ingredients:

  •         10    Eggs, separated
  •    300 g    Sugar
  •        9 g    Vanilla Sugar
  •    400 g    Hazelnuts, ground
  •     1 tsp    Baking Powder
  •  zest of    1 medium Lemon

Glaze:

  •   250 g    Confectioners Sugar
  • 3-4 tbs    Lemon Juice
  •        24    whole Hazelnuts

Directions:

Grease 10½ inch spring form and dust with plain bread crumbs.
Beat egg yolks with sugars then add lemon zest and stir in nuts, set this mixture aside.
Beat egg whites until stiff peaks form.
Fold egg whites into nut mixture with baking powder and blend well.
Pour into greased form and bake at 300°F for 1 – 1½ hour, until the center is set and a toothpick comes out clean.
Allow cake to cool completely then glaze.
The glaze should be the consistency of a paste so the juice and confectioners sugar needs to be adjusted accordingly.
When glazed the torte should appear white.
Dip each whole nut into the glaze and decorate the top of the torte.

Apple Cake (Neig’fallner Apfelkuchen)

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Ingredients:

  •        2    Egg Yolks
  •        2    Eggs
  • 140 g    Unsalted Butter
  • 140 g    Sugar
  •     7 g    Baking Powder
  • 140 g    Flour
  •  2 lbs    Apples

Directions:

Butter 22 cm (8½ inch) spring form and coat with bread crumbs.
Beat the butter and the sugar and slowly add all the eggs.
Mix flour with baking powder and add to egg mixture beating until thoroughly blended.
Take half of the apples, diced them, mixed them into half of the batter and poured it into the form.
Then pour in the remainder of the batter, slice the rest of the apples and arrange them fan like on top of the cake.
Bake at 350°F for about 55 minutes or until toothpick comes out clean.

Evi’s Heidesand Cookies

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Ingredients:

  • 200 g    Unsalted Butter, soft
  •   80 g    Confectioners Sugar
  •   50 g    Marzipan, soft
  •  1 tsp    Vanilla Sugar
  • 250 g    Flour, sifted
  •        1    Egg Yolk
  • 1 cup    Turbinado Sugar

Directions:

Mix together the butter, confectioners sugar, marzipan and vanilla sugar.
Add the sifted flour and knead until thoroughly mixed.
Roll into 1½ inch diameter cylinders.
Wrap in plastic wrap and refrigerate for 2 hours.
When the dough is cold brush with the egg yolk and roll in the turbinado sugar.
With a sharp knife slice cylinder into ¼ inch thick pieces.
Place on a cookie sheet covered with parchment paper.
Bake the cookies for 10-15 minutes at 375°F until golden brown.