Prince Regent Torte (Prinzregententorte)

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Ingredients:

Batter

  •  250 g    Butter, unsalted
  •  250 g    Sugar
  •      9 g    Vanilla Sugar
  •         4    Eggs
  •   200 g    Flour
  •     50 g    Cornstarch
  •    1 tsp    Baking Powder
  • 1 pinch    Salt

Filling

  •   1 pkg    Chocolate Pudding Powder, unsweetened
  •    1 tsp    Cocoa
  •   100 g    Sugar
  •  2 cups    Milk
  •   250 g    Butter, unsalted

Icing

  •   150 g    Confectioners Sugar
  •    3 tsp    Cocoa
  •    2 tbs    Hot Water
  •    1 tbs    Melted Butter or Coconut Butter

Directions:

Batter Mix:
Cream butter with sugars, salt and eggs.
Sieve together the flour, starch and baking powder.
Add to butter one spoon at a time.
Preheat oven to 350°F. Grease Pans with butter.
Divide batter into 8 equal portions as each layer is baked separately.
Spread batter on the bottom of an 8½ inch cake pan or spring form. This will be a very thin layer.
Bake for 8-10 minutes.

Filling:
Mix the pudding powder, cocoa and sugar in ½ cup of milk.
Bring 1½ cups of milk to boil in a saucepan.
When the milk has boiled remove for heat and stir in the pudding mixture.
Return to a boil one more while stirring constantly.
Pour into a bowl and allow to cool.
Set out the butter so that it comes to room temperature and is soft.
It is important that the butter and pudding are the same temperature to prevent curdling.
Cream the butter and add the pudding gradually.
Spread the filling between the cake layers leaving the top layer bare for the icing.

Icing:
Sieve the sugar and cocoa together.
Add enough hot water to form a paste.
Melt the butter and add to paste, stir thoroughly and spread on the top and sides of the cake.
The icing will become firm when refrigerated.

Apple Streusel Cake

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Ingredients:

Batter:

  •    250 g    Unsalted Butter, soft
  •    250 g    Sugar
  •    1 pkg    Vanilla Sugar (9 g)
  •           3    Eggs
  •      14 g    Baking Powder
  •    500 g    Flour

Filling:

  •     2 lbs    Apples

Topping – Streusel:

  •   200 g    Unsalted Butter, soft
  •   200 g    Sugar
  •   300 g    Flour
  • 1 pinch    Cinnamon

Directions:

Line the bottom of a jellyroll pan with parchment paper.
Preheat the oven to 320°F.

Batter:
Whip the butter, both sugars and add the eggs one at a time.
Mix the flour and baking powder together, add gradually to the butter mix.
Spread the batter onto the parchment paper.
To make it easier place plastic wrap over the batter and use a rolling pin to spread it out.
Peel core and slice the apples and evenly spread onto batter.

Topping:
Knead all the ingredients together and crumble coarsely over the apples.
Bake for 40-45 minutes until golden.
Remove from the oven and sprinkle with 50-100 g of sugar to taste.  

 

 

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 (9x9inch pan) base weights on 3 eggs and adjust all other ingredients

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.