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Klassischer Kartoffelsalat ganz einfach gemacht

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Klassischer Kartoffelsalat ganz einfach gemacht

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Kartoffelsalat, der Klassiker in unserer deutschen Küche. Da ich ein riesengroßer Kartoffelfan bin, liebe ich natürlich auch ihn. Nicht umsonst gelangt er aus meiner Sicht jedes Jahr am „heiligen Abend" zu Ruhm und Ehre. Gemeinsam mit den Würstchen zählt er an diesem Tag zu den beliebtesten Essen in Deutschland.
* Direkt zum Rezept * Rezept ausdrucken *
Aber nicht nur am heiligen Abend sollte man ihm Aufmerksamkeit schenken. Der klassische Kartoffelsalat passt doch so gut zu einem deftigen Alltagsessen oder auf das Grill-Buffet. Auch als Mitbringsel für die nächste Schulveranstaltung oder das Treffen mit den Nachbarn. Das Rezept hier ist unser Familienrezept. Eine ganz einfache und klassische Variante aus Süddeutschland, denn da komme ich her. Mit Brühe zubereitet und ohne viel Schnickschnack - der Klassiker eben.

ES GIBT SO VIELE TOLLE VARIANTEN VON KARTOFFELSALAT

Von Kartoffelsalat gibt es dennoch unendliche Variationen, nicht nur mit Brühe sondern auch mit Mayonnaise. Mit Gürkchen, Radieschen oder ohne. Bayerisch, schwäbisch, asiatisch oder orientalisch. Es gibt so viele Varianten, da kann es einem ganz schön schwindelig werden. Jede Familie hat sicher ihr eigenes Rezept und bereitet ihn immer etwas anders zu. Ich liebe den Klassiker ganz ohne Mayonnaise. Denn ein Kartoffelsalat muss meines Erachtens nach Kartoffeln schmecken. Aber Geschmäcker sind eben verschieden und das ist ja auch gut so 😉 . Für Vegetarier kann man die 100ml Fleischbrühe alternativ mit Gemüsebrühe ersetzen. So ist mein klassischer Kartoffelsalat für alle wieder interessant.

WELCHE KARTOFFEL-SORTE EIGNET SICH EIGENTLICH AM BESTEN FÜR DEN KLASSIKER?

Eines aber haben die Kartoffelsalat Rezepte alle gemein - das ist die vorwiegend festkochende oder festkochende Kartoffel. Sorten mit den schönen Namen wie Laura, Linda, Selma, Sieglinde oder Nicola. Egal welche Sorte Du nimmst, Du solltest sie auf jeden Fall lecker finden, denn sie bildet ja die Basis für Deinen Salat.

Kartoffel-Beilagen-Fans finden hier noch weitere einfache Rezepte von mir wie z.B. mein sehr beliebtes Kartoffelgratin mit Kräuterfrischkäse und Emmentaler, meinen selbstgemachten Kartoffelpüree mit Milch und Butter oder meine schöne Alternative zum klassischen Kartoffelsalat mit Drillingskartoffeln und Sherry Senf Dressing.

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Klassischer Kartoffelsalat ganz einfach gemacht - emmikochteinfach

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Kartoffelsalat, der Klassiker in unserer deutschen Küche. Da ich ein riesengroßer Kartoffelfan bin, liebe ich natürlich auch ihn. Nicht umsonst gelangt er aus meiner Sicht jedes Jahr am „heiligen Abend" zu Ruhm und Ehre. Gemeinsam mit den Würstchen zählt er an diesem Tag zu den beliebtesten Essen in Deutschland.

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Die Kartoffeln mit 1 EL Salz und 1 EL Kümmel kochen. Abgießen, abschrecken, etwas abkühlen lassen und lauwarm pellen.

In der Zwischenzeit Senf, Zucker, Gurkenwasser, Essig, Öl, etwas Salz und kräftig Pfeffer sowie die ganz fein gehackte Zwiebel (und falls man mag, auch den Knoblauch) in ein großes, verschließbares Glas geben und durch kräftiges Schütteln eine Vinaigrette-Emulsion herstellen.

Den Apfel schälen und in kleine Stücke schneiden, die Gurke in Scheiben schneiden, ebenso die lauwarmen Pellkartoffeln.

In eine große Schüssel immer abwechselnd Pellkartoffelscheiben, Gurke und Apfel und jeweils zwischen die Schichten ein paar Löffel von der Vinaigrette und noch etwas Pfeffer und Salz geben.

Am Schluss sollte es so sein, dass etwas zu viel Marinade im Salat steht. Der Salat sollte unbedingt mindestens 3 - 4 Stunden, besser noch über Nacht, durchziehen. Während dieser Zeit wird die Marinade vom Salat völlig aufgenommen und die Kartoffeln schmecken dadurch sehr saftig und werden nicht matschig. Danach gut mischen.

Kurz vor dem Servieren den Schnittlauch oder die Frühlingszwiebeln in kleine Röllchen schneiden und unter den Salat heben.

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Omas echter Berliner Kartoffelsalat von Petra Regina | Chefkoch

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Die Kartoffeln mit 1 EL Salz und 1 EL Kümmel kochen. Abgießen, abschrecken, etwas abkühlen lassen und lauwarm pellen. In der Zwischenzeit Senf, Zucker, Gurkenwasser, Essig, Öl, etwas Salz und kräftig Pfeffer sowie die ganz fein gehackte Zwiebel (und falls man mag, auch den Knoblauch) in ein großes, verschließbares Glas geben und durch kräftiges Schütteln eine Vinaigrette-Emulsion herstellen.

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Die Kartoffeln als Pellkartoffeln mit etwas Salz kochen, abgießen und pellen. Erkalten lassen und dann in dünne Scheiben schneiden, nicht hobeln, sonst werden die Scheiben zu dünn.

Brühe aufkochen lassen und die fein gehackte Zwiebel etwa 2 - 3 Minuten darin kochen lassen, den Essig dazu geben. Von Herd nehmen und abkühlen lassen. Den Senf dann einschlagen. Die Brühe-Zwiebelmischung über die Kartoffelscheiben geben, unterrühren und etwas ziehen lassen. Die Gewürzgurken in kleine Würfel schneiden und auf die Masse geben. Die Mayo mit dem Gewürzgurkenwasser aufrühren und über den Salat geben, vorsichtig unterheben und ziehen lassen.

Dies ist ein Grundrezept. Im Sommer mach ich das gerne mit getrockneten und dann eingelegten Tomaten,in Stückchen geschnitten), fein geschnittener Frühlingszwiebel, Radieschenscheiben oder auch Olivenstückchen. Geht auch prima mit Steak- oder Bratenresten, frischen Kräutern oder auch quer durch den Kühlschrank - etwas Paprika, Tomate, Gurkenstücke etc..

Meine Fußballer mögen den einfach nur so zum Braten oder Schnitzel, aber der Salat lädt zum "Spielen" ein.

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Kartoffelsalat - gesamtdeutscher Kartoffelsalat, weil wenig Mayo und auch Brühe vorhanden sind. Anfängertaugliches Grundrezept. Über 503 Bewertungen und für sehr gut befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

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Sehr beliebt ist dieses Rezept von den Nussstangerln für Weihnachtskekse.

Zeit

120 min. Gesamtzeit 40 min. Zubereitungszeit 80 min. Koch & Ruhezeit

Zubereitung

1. Mehl, Thea, Zucker und Dotter rasch zu einem glatten Teig verkneten, in eine Folie wickeln und 1 Stunde im Kühlschrank rasten lassen.

2. Den Teig 3 mm dick ausrollen und mit einem länglichen, gezackten Ausstechen Stangerl ausstechen. Mit Eiklar bestreichen, mit gehackten Nüssen bestreuen und auf ein mit Backpapier ausgelegtes Blech setzen. Im vorgeheizten Backrohr bei 180 Grad ca. 20 Minuten goldgelb backen, auskühlen lassen.

3. Jeweils 2 Kekse mit Marillenmarmelade zusammensetzen. Kekse rasten lassen, bis die Marmelade etwas abgetrocknet ist. Die Schokoladeglasur erwärmen, die Nußstangerl an einem Ende tunken und auf einem Gitter trocknen lassen.

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Sehr beliebt ist dieses Rezept von den Nussstangerln für Weihnachtskekse. 120 min. Gesamtzeit 40 min. Zubereitungszeit 80 min. Koch & Ruhezeit Mehl, Thea, Zucker und Dotter rasch zu einem glatten Teig verkneten, in eine Folie wickeln und 1 Stunde im Kühlschrank rasten lassen. Den Teig 3 mm dick ausrollen und mit einem länglichen, gezackten Ausstechen Stangerl ausstechen.

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Dieses Rezept für Nougatstangerl schmeckt einfach herllich. Ein wahrer Gaumengenuß in der Backzeit.

Zutaten für 4 Portionen

Zutaten für die Fülle und Deko

Benötigte Küchenutensilien

Backblech Schaumrollenformen

Zeit

20 min. Gesamtzeit 10 min. Zubereitungszeit 10 min. Koch & Ruhezeit

Zubereitung

1. Zucker, Vanillezucker und in Stücke geschnittene Butter in eine Schüssel geben, Eidotter dazugeben und das Mehl sowie Haselnüsse, Kakaopulver und Nougatcreme gut durchkneten.

2. Den Teig schnell zu einem geschmeidigen Teig verkneten. Zu einem Würfel formen, in Folie wickeln und für mind. 60 Min. in den Kühlschrank geben.

3. Etwas Mehl auf die Arbeitsfläche geben und den Teig nochmal kurz durchkneten. Danach den Teig dünn ca. 1-2 cm, ausrollen und in 30x50 cm Streifen schneiden.

4. Die Streifen gleichmäßig überlappend über Schaumrollenformen wickeln. (Länge ca. 6,5 cm, Durchmesser ca. 12 - 17 mm).

5. Ein Backblech mit Butter bestreichen und mit Wasser benetzen. Die aufgewickelten Schaumrollenformen mit dem Ende der Teigstreifen nach unten auf ein eingefettetes Backblech setzen.

6. Für 10-15 Min. in den vorgeheizten Backofen geben und bei 180°, Ober- und Unterhitze backen. Die Nougat-Schaumrollen noch heiß von den Formen ziehen und erkalten lassen.

7. Die Fülle: Milch mit dem Zucker und Schokopudding in einem Topf zum Kochen bringen. In die noch warme Masse die Butter und das Nougat untermixen. Danach die Fülle erkalten lassen (ständig rühren) in einen Spritzsack füllen und die Nougatstangen damit füllen.

8. Die Enden der Nougatstangerl in Schokoglasur tauchen.

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Dieses Rezept für Nougatstangerl schmeckt einfach herllich. Ein wahrer Gaumengenuß in der Backzeit. Zutaten für die Fülle und Deko Backblech Schaumrollenformen 20 min. Gesamtzeit 10 min. Zubereitungszeit 10 min. Koch & Ruhezeit Zucker, Vanillezucker und in Stücke geschnittene Butter in eine Schüssel geben, Eidotter dazugeben und das Mehl sowie Haselnüsse, Kakaopulver und Nougatcreme gut durchkneten.

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Kokosbusserln sind einfach ein echtes Highlight, vor allem in der Advents- und Weihnachtszeit. Ein Rezept zum Verlieben.

Zeit

70 min. Gesamtzeit 40 min. Zubereitungszeit 30 min. Koch & Ruhezeit

Zubereitung

1. Für diese klassischen österreichischen Kokosbusserln zuerst das Eiklar über Dunst (=über Wasserbad) mit dem Mixer schaumig schlagen. Den Staubzucker nach und nach zufügen und weiter rühren, bis die Masse dicklich ist.

2. Anschließend den Zitronensaft und das Kokosette zufügen, vom Wasserbad nehmen und die lauwarme, cremige Masse noch ein wenig weiterschlagen.

3. Danach mit 2 Teelöffeln auf ein mit Backpapier belegtes Blech kleine Busserln setzen und im vorgeheizten Backofen bei 170°C Ober- und Unterhitze ca. 12-15 Min. goldgelb backen.

Tipps zum Rezept

Man kann die Masse auch in einen Spritzsack füllen und danach auf ein Backblech spritzen.

Vorher können Oblaten auf das Backblech gelegt werden und dann erst die Masse aufgespritzt bzw. mit dem Löffel drauf gegeben werden.

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Kokosbusserln sind einfach ein echtes Highlight, vor allem in der Advents- und Weihnachtszeit. Ein Rezept zum Verlieben. 70 min. Gesamtzeit 40 min. Zubereitungszeit 30 min. Koch & Ruhezeit Für diese klassischen österreichischen Kokosbusserln zuerst das Eiklar über Dunst (=über Wasserbad) mit dem Mixer schaumig schlagen.

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Die knackig, frischen Cornflakes Kekse schmecken Groß und Klein garantiert. Ein tolles Rezept für die Weihnachtsfeiertage.

Zeit

20 min. Gesamtzeit 20 min. Zubereitungszeit

Zubereitung

1. Ceres (oder auch ein anderes Pflanzenfett) im Wasserbad schmelzen und darin dann auch die Schokolade nach und nach schmelzen.

2. Cornflakes und Haselnüsse in einer Schüssel vermischen. Dann die zerlassene Schoko über die Cornflakes gießen und gut vermengen.

3. Anschließend mit einem Löffel kleine Häufchen in Konfektförmchen setzen und kaltstellen bis die Schokolade wieder fest wird.

Tipps zum Rezept

Für Kinder kann man die Cornflakes auch noch mit bunten Zuckerl oder Smarties vermengen.

Dazu kann man natürlich beliebige Cornflakes verwenden.

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Die knackig, frischen Cornflakes Kekse schmecken Groß und Klein garantiert. Ein tolles Rezept für die Weihnachtsfeiertage. 20 min. Gesamtzeit 20 min. Zubereitungszeit Ceres (oder auch ein anderes Pflanzenfett) im Wasserbad schmelzen und darin dann auch die Schokolade nach und nach schmelzen. Cornflakes und Haselnüsse in einer Schüssel vermischen.

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Leckere Mostkekse für die Feiertage bereiten Sie mit folgendem Rezept in Kürze zu. Die süße Mehlspeise glingt garantiert.

Benötigte Küchenutensilien

Zeit

50 min. Gesamtzeit 10 min. Zubereitungszeit 40 min. Koch & Ruhezeit

Zubereitung

1. Butter, Mehl, Salz und Most mit der Küchenmaschine 5 Minuten zu einem Teig verkneten. Den Teig 30 Minuten im Kühlscrank, in Frischhaltefolie eingewickelt, rasten lassen.

2. Danach den Teig ausrollen und 10 cm große Kreise ausstechen.

3. Den Ofen auf 180 Grad vorheizen und ein Backblech mit Backpapier belegen.

4. In der Mitte der Teigkreise einen Löffel Himbeermarmelade geben und den Teig zusammenklappen. Die Ränder mit einer Gabel festdrücken und die Kekse auf das Backblech legen.

5. Die Kekse 15 Minuten backen lassen und vor dem Servieren mit Staubzucker bestreuen.

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Leckere Mostkekse für die Feiertage bereiten Sie mit folgendem Rezept in Kürze zu. Die süße Mehlspeise glingt garantiert. Benötigte Küchenutensilien 50 min. Gesamtzeit 10 min. Zubereitungszeit 40 min. Koch & Ruhezeit Butter, Mehl, Salz und Most mit der Küchenmaschine 5 Minuten zu einem Teig verkneten.

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Von den köstlichen Lebkuchenplätzchen kann man einfach nicht genug bekommen. Hier dieses tolle, köstliche Rezept.

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Herzhafte Kokosstangerl, die im Nu gebacken sind. Probieren Sie selbst das tolle Rezept mit Kokos.

Zutaten für 30 Portionen

Zutaten für den Teig

Zutaten für den Gus

Zutaten zum Wälzen

Benötigte Küchenutensilien

Zeit

60 min. Gesamtzeit 30 min. Zubereitungszeit 30 min. Koch & Ruhezeit

Zubereitung

1. Die Eier trennen und einen Schnee schlagen. Die Dotter, Zucker, und den Honig schaumig schlagen.

2. Die restlichen Zutaten einrücken, auf ein Backblech streichen und bei 180 Grad etwa eine halbe Stunde backen.

3. Für den Guss die Zutaten in einen Topf geben und erwärmen, bis die Schokolade geschmolzen ist.

4. Den ausgekühlten Teig zu Stangen schneiden, in den Guss tunken und in Kokosette wälzen.

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Herzhafte Kokosstangerl, die im Nu gebacken sind. Probieren Sie selbst das tolle Rezept mit Kokos. Benötigte Küchenutensilien 60 min. Gesamtzeit 30 min. Zubereitungszeit 30 min. Koch & Ruhezeit Die Eier trennen und einen Schnee schlagen. Die Dotter, Zucker, und den Honig schaumig schlagen.

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Ein tolles Schwarz-Weiß-Gebäck ist in der Weihnachtszeit sehr beliebt. Das Keks-Rezept mit Schachbrettmuster ist nebenbei auch ein toller Eyecatcher.

Zutaten für 50 Portionen

Zutaten für den dunklen Teig

Zeit

132 min. Gesamtzeit 60 min. Zubereitungszeit 72 min. Koch & Ruhezeit

Zubereitung

1. Für das Schwarz-Weiß-Gebäck, in einer Schüssel das gesiebte Mehl mit dem Backpulver vermischen und die übrigen Zutaten Butter (in Stücke gesschnitten), Zucker, Ei, Salz und Vanillezucker zufügen. Mit dem Knethaken eines Mixers auf niedriger Stufe zu einem Teig verarbeiten. Es kann nach 1 Minute die Stufe des Mixers erhöht werden. Den Teig nochmals mit der Hand verkneten und in zwei Teile teilen.

2. Für den dunklen Teig den Kakao sieben. Die Milch mit dem Zucker verrühren und den Kakao zufügen. Diese Masse wird nun zu einem Teil des Teiges zugefügt.

3. Den hellen Teig sowie dunklen Teig jeweils zu einer Kugel formen und mit Frischhaltefolie einwickeln. Für 30 Min. in den Kühlschrank stellen.

4. Nun werden die beiden Teighälften getrennt voneinander ca. 1 cm dick ausgerollt. Vom hellen und dunklen Teig werden jeweils 9 cm breit und 15 cm lange Streifen geschnitten. Die Streifen mit Eiweiß bestreichen und zu einem Schachbrettmuster zu Teigblöcken zusammensetzen.

5. Für einen schönen Teigrand wie auf dem Bild, die Teigreste von weiß und dunkel nochmals verkneten (einzeln) und zu einer "Teigdecke" (15x12 cm) ausrollen. Die entstandenen Blöcke in die Teigschichten einwickeln. Einen Teigblock in weiß und einen Teigblock in dunkel einwickeln. Die Blöcke für ca. 30 Min. kalt stellen, dann lassen sie sich besser schneiden.

6. Danach einzelne ca. 1-1,5 cm dicke Stücke runter schneiden und auf ein mit Backpapier ausgelegtes Blech legen und im vorgeheizten Ofen bei 180°, Ober- und Unterhitze 12 Minuten backen.

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Ein tolles Schwarz-Weiß-Gebäck ist in der Weihnachtszeit sehr beliebt. Das Keks-Rezept mit Schachbrettmuster ist nebenbei auch ein toller Eyecatcher. Zutaten für den dunklen Teig 132 min. Gesamtzeit 60 min. Zubereitungszeit 72 min. Koch & Ruhezeit Für das Schwarz-Weiß-Gebäck, in einer Schüssel das gesiebte Mehl mit dem Backpulver vermischen und die übrigen Zutaten Butter (in Stücke gesschnitten), Zucker, Ei, Salz und Vanillezucker zufügen.

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Ideal zum Naschen oder als Christbaumschmuck. Windbäckerei ist vielseitig einsetzbar und mit diesem Rezept gelingt das lockere Gebäck.

Zeit

50 min. Gesamtzeit 20 min. Zubereitungszeit 30 min. Koch & Ruhezeit

Zubereitung

1. Das Eiklar schlägt man zu steifem Schnee, gibt nach und nach den Feinkristallzucker als auch den Staubzucker dazu und schlägt den Schnee gut durch.

2. Man spritzt auf ein mit Backpapier ausgelegtes Blech kleine Formen wie Ringe, Nullen, Arabesken oder kleine Häufchen und trocknet sie im vorgeheizten, lauwarmen Rohr bei 100 Grad 90-100 Min., bis die Kekse durch und durch spröde sind und sich leicht vom Papier lösen.

3. Mit einem Kochlöffel das Backrohr einen Spalt geöffnet lassen (damit der Dampf entweichen kann).

Tipps zum Rezept

Windbäckerei Kekse in einer gut verschließbaren Dose aufbewahren.

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Ideal zum Naschen oder als Christbaumschmuck. Windbäckerei ist vielseitig einsetzbar und mit diesem Rezept gelingt das lockere Gebäck. 50 min. Gesamtzeit 20 min. Zubereitungszeit 30 min. Koch & Ruhezeit Das Eiklar schlägt man zu steifem Schnee, gibt nach und nach den Feinkristallzucker als auch den Staubzucker dazu und schlägt den Schnee gut durch.

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Alle Zutaten zusammen mit den Knethaken zu einem glatten Teig verkneten. Für 1 - 2 Std. kalt stellen.

Ein Backblech mit Backpapier auslegen. Den Backofen auf 200 Grad Ober-/Unterhitze (Umluft ca. 180 Grad) vorheizen.

Aus dem Teig kleine Kugeln formen und aufs Backblech setzen. Mit einem in Mehl getauchten Kochlöffelstiel Mulden in die Kugeln bohren. Achtung - bitte nicht durchbohren!
Die Konfitüre glatt rühren und mit einem Spritzbeutel (ich mache das immer mit einem kleinen Espressolöffel) in die Vertiefungen der Teigkugeln füllen.

Im vorgeheizten Backofen 10 - 15 Minuten backen. Bitte beobachten! Sie dürfen nicht zu braun werden!
Auskühlen lassen, dann mit Puderzucker bestäuben.

Ergibt ca. 40 Stück.

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Engelsaugen wie von Oma - Lieblingsplätzchen

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Engelsaugen - Unsere Lieblings-Weihnachtsplätzchen - unangefochten auf Platz 1, für ca. 40 Stück. Über 1821 Bewertungen und für mega befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

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Die gemahlenen Walnüsse ohne Fett in einer heißen Pfanne unter Wenden rösten, bis sie duften. Aus der Pfanne nehmen und in eine große Rührschüssel geben. Mehl, Kakaopulver, Zucker, Vanillezucker und 1 Prise Muskat hinzugeben und alles gut verrühren. Die weiche Butter (am besten in Flocken) sowie das Eigelb dazugeben. Alles schnell zu einem glatten Teig verkneten. Diesen zu einer Rolle formen und in Frischhaltefolie gewickelt ca. 30 Minuten in den Kühlschrank stellen.

Den Backofen auf 180 Grad vorheizen. Nach dem Kühlen den Teig noch einmal durchkneten und auf leicht bemehlter Fläche ca. 3 mm dick ausrollen. Herzen oder andere Formen ausstechen und auf ein mit Backpapier belegtes Blech legen. Die Plätzchen auf der Mittelschiene ca. 10 Minuten backen. Zum Abkühlen auf einen Gitterrost legen.

Die Konfitüre im heißen Wasserbad erhitzen. Erhitzte Konfitüre durch ein Sieb streichen, um eine flüssige und stückchenfreie Masse zu erhalten. Die Hälfte der Herzen damit bestreichen. Die übrigen Herzen auflegen und leicht andrücken. Die Konfitüre trocknen lassen.
Die Kuvertüre grob hacken und im heißen Wasserbad schmelzen. Die gefüllten Herzen damit bestreichen (dabei ein wenig Kuvertüre übrig lassen) und mit gehackten Walnüssen bestreuen. Kurz antrocknen lassen. Anschließend den Rest der Kuvertüre über die Herzen träufeln.

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Gefüllte Schokoladenplätzchen von bellabo | Chefkoch

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Die gemahlenen Walnüsse ohne Fett in einer heißen Pfanne unter Wenden rösten, bis sie duften. Aus der Pfanne nehmen und in eine große Rührschüssel geben. Mehl, Kakaopulver, Zucker, Vanillezucker und 1 Prise Muskat hinzugeben und alles gut verrühren. Die weiche Butter (am besten in Flocken) sowie das Eigelb dazugeben.

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Another Vanillekipferl Recipe (Almond Cookies)

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Another Vanillekipferl Recipe (Almond Cookies)

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Vanillekipferl is an almond cookie which is very similar to a shortbread cookie, but made with ground almonds.

This is one German food for the many German Christmas traditions that are so delicious, but taste great all year long. WUNDERBAR!

This almond cookie is one that I had at my friend Melania's house at Christmas. Her recipe starts with one from her old Dr. Oetker cookbook.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there's important & interesting stuff to know right below.

However, Melania loves to adapt recipes to her own liking, often making them easier than the original.

Holiday cookies these may be, but there's no reason not to enjoy them throughout the year!

When it's time for Christmas, baking is at the forefront of preparations. Get Oma's collection of her favorites in Christmas Baking eCookbook.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Why Is This Cookie So Popular In Germany?

Why, because it's almond, of course!

Tree nuts are a very popular ingredient in many favorite German dishes and desserts ... especially desserts.

Almonds gained such popularity thanks to marzipan. The scrumptious treat is traditionally made using things like almond paste and almond oil for that extra almond flavor. To us Germans, there's nothing better than a cake, cookie, chocolate bar, with a little marzipan thrown in there. That infamous almond flavor can be found in so many German snacks.

It can be a strange taste to get used to if you are not used to or exposed to German culture a whole lot. But once you try it, I guarantee you'll be telling everyone to try it! But if you're still hesitant to give marzipan a try, give these cookies a go. These almond cookies give such a similar flavor!

Vanillekipferl originated in Austria but are now traditional in Germany, Czech, Slovakia, Romania, and Hungary as well

They have a unique flavor combination of almonds and vanilla

They are traditional for Christmas and often served with coffee, hot fruit tea, or mulled wine.

Melania's Christmas Cookies ...

Originally from Austria, these cookies are now a specialty of the Bavaria. It's assumed these are hard to make because the dough is quite fragile.

However, it just takes a bit of practice ... and you'll do fine.

You can make these in two basic varieties. One uses almonds and the other hazelnuts. Melania's here use almonds ...

For another version of these Vanillekipferln check out this Vanilla Shortbread Cookie that is a translation of a German recipe sent in by one of our readers.

She's altered the recipe to make it simple and fast.

The recipe, below, and this other one are actually similar, yet different. Why not try them both and you judge which is best!

Why not make a batch of each of these cookies for your holiday platter. The different textures and flavors look so pretty, especially when arranged together on a tray.

They also make great ' hostess gifts.' Just be ready to pass on the recipes!

What is Christmas Like in Germany?

Celebrating Christmas in Germany is such a feast for your senses. Every part of your being is affected - from the sights to behold, the scents to savour, and the TASTES to enjoy. Your spirit is renewed in the reason for the season.

The great Weihnachten market is a wondrous event held every year in the town of Nuremberg. Filled with decorations and traditional Christmas snacks. Enjoy a winter sleigh ride while you enjoy your handmade pretzel!

In Germany, the entire month of December is a celebration leading up to Christmas Day, and the lecker schmecker snacks are something to recognize.

Now, let's see if YOU recognize any of these yummy holiday treats. But of course, they're good any time of year!

Königskuchen - A holiday fruit cake filled with delicious currents and raisins.

Quarkstollen - Traditional Christmas cake made easily using quark!

Zimtschnecken - The yummy cinnamon snails! (Like a sugar coated cinnamon roll.)

Lebkuchen - The artsy-looking German gingerbread cookies.

Roast Duck - For your Christmas family feast!

Ready to make Melania's Vanillekipferl?

Melania's Vanillekipferl ~ Almond Cookie

Vanillekipferl are an almond cookie which is very similar to a shortbread cookie, but made with ground almonds. This is one that I had at my friend Melania's house at Christmas. Her recipe starts with one from her old Dr. Oetker cookbook.

However, Melania loves to adapt recipes to her own liking, often making them easier than the original.

Makes 4 dozen cookies

Ingredients:

1¾ cups flour, all-purpose

1 cup ground almonds

¼ cup granulated sugar

2 teaspoons vanilla sugar

1 cup butter, cold

1 cup powdered sugar

6 teaspoons vanilla sugar

Instructions:

1. Preheat oven to 300°F.

2. Mix flour, ground almonds, sugar and 2 teaspoons vanilla sugar together in a large bowl.

3. Cut in cold butter.

4. Quickly mix all ingredients together to make a smooth dough.

5. Roll a small amount of dough into a thin roll. Cut into 2-inch rolls.

6. Place onto greased baking sheet and form into crescents.

7. Bake for 10 - 15 minutes or until lightly golden.

8. Remove from oven and roll warm cookies in the powdered sugar that has been mixed with 6 teaspoons vanilla sugar.

Notes/Hints:

These cookies store very well, actually getting better the longer they stand.

This is normally considered difficult cookie to make! The dough can be very fragile and can be difficult to form into the crescent shape.

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

You might like these

German Christmas Hazelnut Cookies are such a treat. So easy to make. So deliciously Christmas-y! These will remind you of your Oma's kitchen.

Wine cookies, a traditional German Christmas cookie, uses mulled wine (Gluehwein) in the cookie as well as the icing.

Make these Skor Bar Cookies - so easy and so delicious - you'll want to make them often. German? Nope! Delicious? Yes! Quick? Yes! Easy for kids to help with.

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers . You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.

Meet with us around Oma's table , pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

1. Tarte Flambee, aka Flammkuchen, is German pizza with a twist! So easy to make, quick and easy to get creative with. Enjoy this Alsatian treat that's SO traditionally German!
Go to the recipe

2. An EASY raspberry cake, aka Himbeertorte??? Something that's so delicious, so scrumptious, so delectable and so pretty ... just can't be an easy recipe, can it? Or can it?
Go to the recipe

3. Make this slow cooker roast beef and be amazed how much this tastes like rouladen WITHOUT the work. Same wonderful gravy, tender meat, and perfect for family and guests.
Go to the recipe

For the full recipe, scroll up ...

"The prudent understand where they are going, but fools deceive themselves."

Proverbs 14:8 (NLT)

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Vanillekipferl - Almond Cookie Recipe baked Just like Oma

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Vanillekipferl is an almond cookie which is very similar to a shortbread cookie, but made with ground almonds. This is one German food for the many German Christmas traditions that are so delicious, but taste great all year long. WUNDERBAR! This almond cookie is one that I had at my friend Melania's house at Christmas.

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Vanillekipferl (German Vanilla Crescent Cookies)

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Vanillekipferl (German Vanilla Crescent Cookies)

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As an Amazon Associate I earn from qualifying purchases.

Buttery, vanilla-infused and delicately crumbly with a melt-in-your-mouth texture, these Austrian Vanillekipferl cookies will thoroughly win you over!

Popular throughout Austria, Germany, the Czech Republic, Poland, Slovakia and Hungary, these cookies are a popular favorite, especially at Christmastime, though enjoyed year-round and found in virtually every Viennese coffee house.

Growing up in Germany, we made these every year at Christmas along with several other traditional German Christmas goodies. Christmas without Vanillekipferl is practically unthinkable!

Vanillekipferl owe their melt-in-your-mouth texture to the high butter content and the absence of egg. They're a shortbread cookie made with the addition of nuts and a generous dusting of vanilla sugar, which you can either buy ready made or easily make it yourself (see further below).

Though popular throughout much of Europe, Vanillekipferl originated in Vienna, Austria around 400 years ago when, in celebration of a victory over the Ottoman Turks, the locals created this pastry in the shape of the crescent moon ("kipferl") found on the Turkish banner.

In the ongoing wars with the Turks, the Austrians came up with additional crescent-shaped pastries, the most famous of which eventually made its way to France: The croissant. (Yes, we owe the croissant to none other than Austria!)

Traditionally Vanillekipferl are made with ground walnuts which result in a moister texture, but ground almonds or hazelnuts can also be used. Ground blanched almonds will result in a light-colored cookie whereas walnuts and hazelnuts will result in a darker, speckled cookie. They're all delicious - choose according to your preference!

As already mentioned, these are shortbread cookies and though you'll find some recipes that call for eggs, eggs are not traditionally included. Though adding an egg will make the dough easier to work with (softer and more pliable), resist the temptation to do so because you'll find that working through the drier, flakier shortbread dough is more than worth it in the end in order to experience that heavenly Vanillekipferl melting in your mouth!

© Gyuszko | Dreamstime

Let's get started!

Place all of the ingredients in a large bowl and knead until thoroughly combined. The dough will be fairly dry and flaky.

Preheat the oven to 350 degrees F.

Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.

Cut off pieces of the dough to shape them into crescents. It's usually easiest to shape them into crescents on the cookie sheet but some people find it easier to shape them in their hands. Do whichever works for you.

Place the cookies a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.

Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.

You can buy Vanilla Sugar HERE.

OR:

HOW TO MAKE YOUR OWN VANILLA SUGAR: Simply place vanilla beans in a container or ziploc bag of white granulated sugar. Seal shut and let it sit a few weeks, shaking occasionally. Discard the vanilla beans - your vanilla sugar is ready to use! How many vanilla beans you use depends on how strong you want the flavor and how much sugar you're making. I make my own homemade vanilla extract and use those beans to make sugar - it's a great way to make double use of the beans (I explain it further in the vanilla extract post).

Stored in an airtight container in a cool place, these cookies will keep for several weeks.

Enjoy!

Vanillekipferl (Austrian Vanilla Crescent Cookies)

Kimberly Killebrew

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As an Amazon Associate I earn from qualifying purchases. Buttery, vanilla-infused and delicately crumbly with a melt-in-your-mouth texture, these Austrian Vanillekipferl cookies will thoroughly win you over! Popular throughout Austria, Germany, the Czech Republic, Poland, Slovakia and Hungary, these cookies are a popular favorite, especially at Christmastime, though enjoyed year-round and found in virtually every Viennese coffee house.

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Mürbes Spritzgebäck schmeckt nicht nur zu Weihnachten, sondern erfreut als Linzer Kipferl das ganz Jahr über. Wir haben ein einfaches Rezept für Spritzbäckerei für Sie.

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Butterplätzchen - einfach und lecker | Die besten Backrezepte mit Gelinggarantie

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Mit unserem Rezept für einfache Butterplätzchen backst du garantiert die schönsten und leckersten Plätzchen zu jeder Jahreszeit.

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Ihre Familie kann von diesen köstlichen Mürbteigkeksen nicht genug bekommen. Überzeugen Sie sich selbst von dem Rezept.

Bewertung: Ø 4,4 (8084 Stimmen)

Zutaten für 7 Portionen

Zutaten Zum Eintunken

Zutaten für die Füllung

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Zeit

100 min. Gesamtzeit
30 min. Zubereitungszeit
70 min. Kochzeit

Schwierigkeitsgrad

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1. Für den Mürbteig werden zuerst alle Zutaten auf eine Arbeitsfläche vermengt und zu einem geschmeidigen Teig verknetet - etwa eine Stunde in den Kühlschrank zum Rasten geben.

2. Danach den Teig auf einer bemehlten Arbeitsfläche ausrollen und beliebige Plätzchen ausstechen. Diese auf ein mit Backpapier belegtes Blech legen und im vorgeheizten Backofen bei 180 Grad etwa 10 Minuten backen.

3. Ausgekühlte Kekse mit Nutella oder Marmelade betreichen und jeweils zwei Stück zusammensetzen.

4. Anschließend nach Packungsanleitung die Schokoladenglasur zubereiten und die Ecken der Kekse (je nach Ausstechform) in Schokolade tauchen. Auf einem Rost trocknen lassen.

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Ihre Familie kann von diesen köstlichen Mürbteigkeksen nicht genug bekommen. Überzeugen Sie sich selbst von dem Rezept. Bewertung: Ø 4,4 (8084 Stimmen) Zutaten Zum Eintunken Zutaten für die Füllung 5 EL Nutella 100 min. Gesamtzeit 30 min. Zubereitungszeit70 min.

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Wenn Linzeraugen gebacken werden, leuchten auch Kinderaugen, denn dieses Keks Rezept lieben Kinder ganz besonders.

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1. Für das köstliche Linzeraugen Rezept aus Mehl, Ei, Butter, Salz, Zucker, Vanillezucker, Zimt und den geriebenen Mandeln in einer Rührschüssel zu einem glatten Teig kneten - anschließend den Teig in Frischhaltefolie wickeln und für 30 Min. in den Kühlschrank stellen und rasten lassen.

2. Danach den Teig mit Hilfe eines Nudelholzes ausrollen - ca. 4 mm dick - und runde Scheiben ausstechen. Eine Hälfte der Scheiben (oberer Teil) drei kleine runde Augen ausstechen (am besten geht das mit einem Linzer-Ausstecher). Alle Teile auf ein mit Backpapier ausgelegtes Blech legen und im vorgeheizten Backofen bei 180°C, Ober- und Unterhitze ca. 10-15 Min. hellbraun backen.

3. Die Kekse auskühlen lassen, die Hälfte ohne Augen (ohne Löcher) mit (beliebiger) Marmelade bestreichen und den oberen Keksteil (mit Augen) drauf setzen/zusammensetzen. Mit Staubzucker bestreuen und fertig sind die köstlichen Linzeraugen.

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Wenn Linzeraugen gebacken werden, leuchten auch Kinderaugen, denn dieses Keks Rezept lieben Kinder ganz besonders. Bewertung: Ø 4,3 (3761 Stimmen) 2 Stk Eigelb 80 g Mandeln (gerieben) 65 min. Gesamtzeit 20 min. Zubereitungszeit45 min.

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Liebevolle Kokosbusserl sind schnell gemacht und schmecken immer. Natürlich schmeckt dieses Rezept ganz besonders an Weihnachten.

Zutaten für 20 Portionen

4

Stk

Eiklar

250

g

Staubzucker

250

g

Kokosraspeln

20

Stk

Oblaten (rund)

1

Schuss

Zitronensaft

Zeit

40 min. Gesamtzeit 20 min. Zubereitungszeit 20 min. Koch & Ruhezeit

Zubereitung

1. Für die köstlichen Kokosbusserl das Eiklar zu einem festen Schnee mixen - danach den Zucker, die Kokosraspeln und einen Schuss Zitronensaft dazugeben und nochmals gut durchmixen - sodass eine dicke Creme entsteht.

2. Die runden Oblaten auf ein mit Backpapier ausgelegtes Blech legen. Die Kokosmasse mit einem Teelöffel auf die Oblaten setzen - im vorgeheizten Backofen ca. 15 Min. bei Ober- und Unterhitze 170°C backen.

Nährwert pro Portion
Detaillierte Nährwertinfos

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Liebevolle Kokosbusserl sind schnell gemacht und schmecken immer. Natürlich schmeckt dieses Rezept ganz besonders an Weihnachten. 4 Stk Eiklar 250 g Staubzucker 250 g Kokosraspeln 20 Stk Oblaten (rund) 1 Schuss Zitronensaft 40 min. Gesamtzeit 20 min. Zubereitungszeit 20 min.

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Einfache Vanillekekse schmecken besonders in der Weihnachtszeit. Ein Rezept, wenn Kinder backen wollen.

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Zutaten für die Arbeitsfläche

Zutaten zum Bestreuen

Zeit

72 min. Gesamtzeit 20 min. Zubereitungszeit 62 min. Koch & Ruhezeit

Zubereitung

1. Für die einfachen Vanille Kekse zuerst das Mark der Vanilleschote auskratzen. Mehl, Butter, Eidotter, Zucker, Vanillemark und Salz auf einer Arbeitsfläche zu einem glatten Teig verkneten. Dann in eine Frischhaltefolie wickeln und für mind. 30 Minuten in den Kühlschrank stellen.

2. In der Zwischenzeit das Backrohr auf 180° Grad Ober-/Unterhitze vorheizen und ein Backblech mit Backpapier auslegen.

3. Anschließend den Teig auf einer bemehlten Arbeitsfläche ausrollen und mit beliebigen Formen Kekse ausstechen.

4. Die Kekse auf das Backblech legen und für 12 Minuten im Backrohr goldgelb backen. Danach auskühlen lassen und sofort mit gesiebtem Staubzucker bestreuen.

Geschenktipp: Spezielle Rezeptkarten-Sets mit passender Rezeptbox, erhältlich in unserem neuen Onlineshop: shop.gutekueche.at

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Tipps zum Rezept

Anstatt der Vanilleschote kann man auch 2 Pkg Vanillezucker in den Teig einarbeiten.

Vanillekekse kann man glasieren und nach Lust und Laune verzieren oder mit Schokolade überziehen.

Die Kekse gut trocknen und auskühlen lassen, bevor sie in die Keksdose kommen. Einige Tage in der Keksdose lassen, dort werden sie schön zart und mürb.

Aus diesem Teig kommen ca. 20-25 Stück raus - pro Portion 5 Kekse.

Nährwert pro Portion
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Einfache Vanille Kekse schmecken besonders in der Weihnachtszeit. Ein Rezept, wenn ihre Kinder backen wollen.

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Omas Erdbeerroulade ist eine sommerliche Mehlspeise. Mit diesem Rezept gelingt sie Ihnen ganz bestimmt!

Bewertung: Ø 4,4 (2289 Stimmen)

Zutaten für 12 Portionen

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15 min. Kochzeit

Schwierigkeitsgrad

raffiniert

Zubereitung

1. Zuerst die Füllung zubereiten: Gelatineblätter 5 Minuten in etwas Wasser einweichen. Erdbeeren waschen, in kleine Stücke schneiden und mit Staubzucker, Topfen und geschlagenem Obers vermengen. Die eingeweichten Gelatineblätter gut ausdrücken und in etwas Wasser in einem kleinen Topf erwärmen bis sich die Gelatine auflöst (nicht kochen!). Zur Erdbeer-Topfen-Masse hinzufügen und alles verrühren. Masse im Kühlschrank kaltstellen.

2. Das Backrohr auf 170 Grad vorheizen.

3. Für die Roulade Eier trennen und Eiklar mit einer Prise Salz steif schlagen. Danach Dotter mit Zucker und Wasser schaumig rühren (mindestens 5 Minuten) und vorsichtig das Mehl unterrühren. Anschließend Schnee unterheben und die Masse auf ein mit Backpapier belegtes Backblech gießen; ca. 15 Minuten bzw. bis der Teig etwas Farbe annimmt backen.

4. In der Zwischenzeit Geschirrtuch aufbreiten und mit Staubzucker bestreuen. Die Roulade mit dem Backpapier nach oben auf das Geschirrtuch legen und mit einem angefeuchteten Küchentuch darüber wischen (Papier löst sich besser); vorsichtig das Backpapier herunter lösen.

5. Auf der Längsseite einen 1 cm breiten Streifen abschneiden, danach die Erdbeerfülle auf der Roulade verstreichen, den Streifen auf ein Ende legen und vorsichtig die Roulade mit dem Geschirrtuch einrollen.

6. Die Roulade mit Staubzucker bestreut servieren.

Tipps zum Rezept

Die Erdbeeren können auch püriert und dann mit dem Schlagobers vermengt werden.

Eine weitere Variante wäre, die Roulade außen zusätzlich mit Schlagobers zu bestreichen.

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Omas Erdbeerroulade ist eine sommerliche Mehlspeise. Mit diesem Rezept gelingt sie Ihnen ganz bestimmt! Bewertung: Ø 4,4 (2289 Stimmen) 6 EL Wasser, handwarm Zutaten für die Füllung 3 Bl Gelatine 35 min. Gesamtzeit 20 min. Zubereitungszeit15 min. Kochzeit raffiniert Zuerst die Füllung zubereiten: Gelatineblätter 5 Minuten in etwas Wasser einweichen.

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Goulash has so many variations that the lines that distinguish one kind from another are often blurred. American goulash is heavy on tomatoes and often uses ground beef. German goulash, on the other hand, is predominantly all about big chunks of meat, cut about 1 ½ inches big, and uses just a little bit of tomatoes in the form of tomato paste.

A typical German goulash uses roughly a one to one ratio of beef and chopped onions. Worried that the stew will be too onion-y? Don't be! By the time cooking is done most of the onions will disintegrate and dissolve, leaving behind only liquid and loads of aromatic flavor. The beef is not seared prior to braising. Instead, it's cooked in beef broth together with caramelized onions, a touch of tomato paste and spices: paprika, bay leaves, marjoram, caraway seeds and pepper. Dry German wine is often added for additional flavor and acidity, but a few tablespoons of red wine vinegar are just as common.

Beef broth plays an important role in making of German goulash. Not only does it add liquid to beef goulash but also brings a lot of flavor. That's why you will find many German goulash recipes calling for what can be translated as 'strong beef broth' - thick, intensely flavored and insanely delicious. But don't worry, any beef stock will do. I like to use good quality beef bouillon cubes to make beef broth, with a few extra cubes thrown in for stronger flavor. If you can make your own beef broth, do it. There is nothing like homemade broth made with beef bones slowly simmered in water with veggies and spices for several hours, similar to the one used to make pho soup.

Many modern goulash recipes in Germany tend to use a 'Saucenbinder', or a sauce thickener. In the classic recipe this is unnecessary as the goulash will thicken plenty on its own if you let it cook uncovered, or partially covered, for a certain amount of time. This will allow the dish to taste rich, flavorful and tasty but without the added calories and the heaviness after you devour a bowl of this goodness. This dish is a great example of soul food that does not leave you feeling guilty. Not unless you pair it with a big bowl of noodles or pasta. It would be a shame though if you don't as the two go so well together.

Preheat the oven to 350F if cooking in the oven as opposed to on the stove top.

Peel and chop the onions very finely. Set aside.

Heat the butter in a roasting pan over medium heat. Add the onions and cook, stirring frequently, until golden brown, about 30 minutes.

In the meantime, trim the beef of any fat and sinew, then cut the beef into about 1" - 1 1/2" pieces. Set aside.

Peel the garlic, chop, add caraway seeds and mince together with a knife.

Once the onions are ready, add the beef broth, red wine vinegar, paprika and the meat together with the bay leaves, garlic, caraway seeds, marjoram, and tomato paste. Mix and bring to gentle simmer. Turn the heat down to low, cover and let simmer on the stove top (or in the oven at 350F) until the onions have mostly disintegrated and the beef is tender, about 90 minutes to 2 hours. For a thicker consistency, cook uncovered or partially covered after 1 hour while frequently checking on the progress. Once the goulash is thick enough for your taste, cover and continue cooking until done.

Season the goulash with salt and pepper, remove the bay leaves and serve while hot.

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Goulash has so many variations that the lines that distinguish one kind from another are often blurred. American goulash is heavy on tomatoes and often uses ground beef. German goulash, on the other hand, is predominantly all about big chunks of meat, cut about 1 ½ inches big, and uses just a little bit of tomatoes in the form of tomato paste.

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Traditional German Rotkohl (Sweet/Sour Red Cabbage)

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Traditional German Rotkohl (Sweet/Sour Red Cabbage)

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This post contains affiliate links.

The beloved side dish found in virtually every restaurant and home throughout Germany and I grew up eating this on a regular basis with Sunday roasts and Rouladen. Here is a thoroughly authentic recipe for this delicious way of preparing red cabbage.
I've been meaning to post this recipe for a long time and just kept forgetting. A few comments from German food fans reminded me, so here it is - the quintessential German red cabbage side dish!

Rotkohl has been around for, well, forever. And that's how it usually works, doesn't it? Great dishes stand the test of time. And Rotkohl takes the humble red cabbage and transforms it into a wonderful dish that traditionally accompanies beef roasts, Rouladen and Sauerbraten. For any of you who have traveled to Germany, you'll remember this delicious dish. This recipe is like the Rotkohl you enjoyed at your favorite German restaurants or in your favorite German homes.

Rotkohl is also a great way to eat those healthy veggies. Red cabbage is packed with a ton of health benefits. It's low in fat and high in fiber (ie, a "smart carb"), it's full of vitamin K which has been shown to help prevent nerve damage leading to Alzheimer's and dementia as well as help with mental functioning (ie, brain food), it's high in sulfur which improves the health of your skin (ie, natural beautifier), it's high in vitamin C which helps remove toxins in the body (ie, great for detox), it's been shown to reduce the risk of cancer, helps regulate blood sugar, and because it's high in potassium it can also help regulate blood pressure.

So cabbage, especially red cabbage, is one of man's best friends - a superfood. And here is a delicious, traditional German way of preparing it. Butter, apples, vinegar, red currant jam, bay leaves, cloves and juniper berries are some of the ingredients that mingle to include this unforgettable side dish. Just be sure to make time for the slow cooking process. It's that long simmering process that's key to the final outcome.

Let's get started!

Finely chop the red cabbage.

Finely chop the onions.

In a Dutch oven over medium-high heat, melt the butter and cook the onions until lightly caramelized, 7-10 minutes.

Add the red cabbage and cook for 5 minutes.

Dice the apple.

Add the diced apple along with the broth, bay leaf, whole cloves, juniper berries, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Mix a tablespoon of flour with 2 tablespoons of water until dissolved and stir it into the cabbage. Add salt, sugar and vinegar to taste.

Enjoy!

Traditional German Rotkohl (Sweet/Sour Red Cabbage)

Author: Kimberly Killebrew

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Traditional German Rotkohl - The Daring Gourmet

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This post contains affiliate links. The beloved side dish found in virtually every restaurant and home throughout Germany and I grew up eating this on a regular basis with Sunday roasts and Rouladen. Here is a thoroughly authentic recipe for this delicious way of preparing red cabbage.

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Kartoffelsalat ist einer der beliebtesten Beilagensalate. Dieses traditionelle Rezept für Kartoffelsalat schmeckt aber auch verdammt gut.

Bewertung: Ø 4,4 (2913 Stimmen)

Zeit

75 min. Gesamtzeit
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45 min. Kochzeit

Schwierigkeitsgrad

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1. Die Kartoffeln mit Schale in Salzwasser ca. 40 Min. bissfest kochen, abgießen, mit kalten Wasser abschrecken, noch warm schälen und in Scheiben schneiden.

2. Danach die Zwiebel schälen, fein hacken und zu den Kartoffelscheiben geben.

3. Alle Marinade-Zutaten in einer Schale gut verrühren und über die noch lauwarmen Kartoffeln gießen und ca. 30 Minuten ziehen lassen.

Tipps zum Rezept

Den Kartoffelsalat mit etwas Schnittlauch und Petersilie garnieren.

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Kartoffelsalat ist einer der beliebtesten Beilagensalate. Dieses traditionelle Rezept für Kartoffelsalat schmeckt aber auch verdammt gut. Bewertung: Ø 4,4 (2913 Stimmen) 75 min. Gesamtzeit 30 min. Zubereitungszeit45 min. Kochzeit einfach Die Kartoffeln mit Schale in Salzwasser ca. 40 Min. bissfest kochen, abgießen, mit kalten Wasser abschrecken, noch warm schälen und in Scheiben schneiden.

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This post contains affiliate links.

This authentic German potato salad comes from the Swabia region of southern Germany where it remains one of the most popular and most delicious of all potato salads!

I'm a huge potato salad fan and I enjoy it in all its varieties. But my all-time favorite is Schwäbischer Kartoffelsalat from the Southern Germany region of Swabia where I grew up (Stuttgart).

I'm also the ultimate critic when it comes to potato salads. I've probably eaten Swabian potato salad a couple of hundred different times throughout my life in Germany and I will tell you, not all potato salads are created equal, that's for sure. Hands down the best versions I've had were served in southern German restaurants. For any of you who have lived in or visited that area of Germany, you know exactly what I'm talking about: You just can't beat that restaurant-style Swabian potato salad.

There is one exception to this: My mom's Swabian potato salad comes closer to the restaurant versions than any others I've had. (She also makes the best mayonnaise-based potato salad and it's her recipe that inspired my BEST Classic Potato Salad.) And so I've taken my mom's German potato salad recipe and have made just a few tweaks replicate that perfect German restaurant quality flavor and texture. And I'm confident you're going to love the results as much as we do!

The ingredients in traditional Swabian potato salad and few and simple, but there are a few tricks that are absolute musts for getting it right - like the restaurants do. Here they are:

The Keys to Making the BEST Swabian-Style German Potato Salad

1) The right potatoes. This is the biggest challenge here in the U.S. In Germany you can find potatoes that you simply cannot find here. Unlike Russet potatoes, for example, which are flaky, mealy, and generally flavorless, the kind used in potato salads in Germany are firm, deep yellow in color, buttery and flavorful. And they keep their shape well. The closest you can get to those here are Yukon Gold potatoes and those are the ones I recommend for this recipe. Also, be sure to boil the potatoes in their skins - don't peel them first.

2) Beef broth. There is no substitute, it must be beef broth. And it must be very strong beef broth. And it must be hot when you pour it over the potatoes so they soak it up. Make sure you let the potatoes sit for at least a full hour after you pour the broth over.

3) German mustard. I know the recipe doesn't call for much, but it must be German mustard (mild) if you want it to taste the way it's supposed to. The kind I use in most of my German recipes is the Alstertor Düsseldorf Style Mustard (click link for convenient access on Amazon).

4) Vinegar. No apple cider or balsamic vinegar. It needs to be the strong white vinegar. A vinegar very commonly used in Germany for this salad and salad dressings is called Essig Essenz (Amazon link, or can be found in some Asian grocery stores - Koreans like to use it for kimchi). It's super concentrated vinegar and you only need a very little of it. If you have access to this vinegar, you would add just a teaspoon or two in addition to the white vinegar, and reduce the amount of white vinegar accordingly. Of course you'll always want to do a "taste test" before pouring the final mixture over the potato salad.

5) Onions. You want them crunchy but not overly so, and you want them saturated with flavor. So add them to the beef broth/vinegar mixture when you heat it up.

6) Oil. Lots of it. In olden days homemade beef broth would be used which contained plenty of fat. Nowadays we mostly use store-bought broth in cans or beef bouillon cubes/granules which are all void of fat. So adding oil is absolutely essential to achieving the right texture. As my German mom says, Schwäbischer Kartoffelsalat needs to be "schmalzig".

7) The longer the potato salad sits, the better it will taste. I recommend making it the day before and letting it sit in the fridge until the next day. Let it sit at room temperature for at least 30 minutes before serving.

Follow these seven tips and you'll be in Swabian Potato Salad heaven!

Let's get started!

Select small Yukon Gold potatoes that are uniform in size. Scrub the peels and boil the potatoes in lightly salted water until tender when pierced with a fork. Do not overcook - you don't want them mushy. Let them cool down until you're able to handle them and peel them while they're still warm.

Slice the potatoes in 1/4 inch thick slices.

Put the potatoes in a large glass mixing bowl and set aside. (Don't use metal or it will react with the vinegar.)

Add the beef broth, vinegar, mustard, sugar, salt and white pepper to a medium saucepan and stir to combine.

Add the chopped onions to the broth mixture and quickly bring it to a boil. As soon as it starts boiling remove it from the heat.

Pour the onion/broth mixture over the potatoes, cover with plastic wrap or a large plate and let sit at room temperature for at least one hour. Then pour the oil over the potatoes and carefully stir to combine. Add salt and pepper to taste.

The flavor of this Swabian-Style German potato salad only gets better over time and this tastes best the next day.

It's also best served at room temperature.

Enjoy!

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Authentic German Potato Salad (Swabian Style)

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This post contains affiliate links. This authentic German potato salad comes from the Swabia region of southern Germany where it remains one of the most popular and most delicious of all potato salads! I'm a huge potato salad fan and I enjoy it in all its varieties.

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Plum Cake with ground walnuts, butter and sugar.

Ingredients

1. Preheat the oven to 350°F/180°C.

2. Rinse the plums and let them dry. Cut each in half and remove their pits.

3. Beat the butter with the sugar and vanilla sugar in a bowl until creamy. Stir in the eggs one by one. Mix in the flour with the baking powder and the walnuts, and gradually stir the batter until light and foamy.

4. Spread the batter on the bottom of a greased springform pan (11 inch diameter). Arrange the plums artfully on the batter with the cut side up.

5. Bake at 350°F (180°C) for about 50 minutes. Remove from the oven, sprinkle with granulated sugar and allow to cool in the pan.

Plum Cake with ground walnuts, butter and sugar.

Ingredients

1. Preheat the oven to 350°F/180°C.

2. Rinse the plums and let them dry. Cut each in half and remove their pits.

3. Beat the butter with the sugar and vanilla sugar in a bowl until creamy. Stir in the eggs one by one. Mix in the flour with the baking powder and the walnuts, and gradually stir the batter until light and foamy.

4. Spread the batter on the bottom of a greased springform pan (11 inch diameter). Arrange the plums artfully on the batter with the cut side up.

5. Bake at 350°F (180°C) for about 50 minutes. Remove from the oven, sprinkle with granulated sugar and allow to cool in the pan.

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Plum Cake recipe from East Germany with ground walnuts butter and sugar

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Plum Cake with ground walnuts, butter and sugar. Ingredients Preheat the oven to 350°F/180°C. Rinse the plums and let them dry. Cut each in half and remove their pits. Beat the butter with the sugar and vanilla sugar in a bowl until creamy. Stir in the eggs one by one.

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A good looking dessert with refreshing raspberries and light cream.

Ingredients

5 eggs

pinch Salt

juice of 1 1/2 lemons

1. Beat sugar and eggs until frothy, fold in flour and a pinch of salt until doughy. Spread the dough evenly and as thick as a finger on a lined baking tray. Bake it for 18 minutes.

2. While it bakes, sprinkle a clean kitchen towel with sugar. Quickly topple the hot biscuit cake bottom onto the kitchen towel with sugar and roll the cake bottom in the sugar. Let cool down in this position. That way the cake bottom stays elastic and doesn't break once topped with cream and rolled.

3. While the cake cools, prepare the cream for the filling. Soak gelatin in cold water. Stir Raspberry Jelly Extra in metal bowl until smooth. Whisk whipping cream until stiff. Squeeze water out of gelatin and put gelatin into a ladle. Pour over hot water and stir until gelatin has dissolved. Slowly add liquid gelatin to the almost stiff cream. Add the lemon juice. Fold cream carefully into the preserve. Carefully stir raspberries into cream.

4. Heat Raspberry Fruit Spread until liquid and spread on the cake bottom. Let cool down briefly and spread raspberry cream on top. Roll back in shape and chill for about 3 hours.

Recipe adapted from Maintal Jams

A good looking dessert with refreshing raspberries and light cream.

Ingredients

5 eggs

pinch Salt

juice of 1 1/2 lemons

1. Beat sugar and eggs until frothy, fold in flour and a pinch of salt until doughy. Spread the dough evenly and as thick as a finger on a lined baking tray. Bake it for 18 minutes.

2. While it bakes, sprinkle a clean kitchen towel with sugar. Quickly topple the hot biscuit cake bottom onto the kitchen towel with sugar and roll the cake bottom in the sugar. Let cool down in this position. That way the cake bottom stays elastic and doesn't break once topped with cream and rolled.

3. While the cake cools, prepare the cream for the filling. Soak gelatin in cold water. Stir Raspberry Jelly Extra in metal bowl until smooth. Whisk whipping cream until stiff. Squeeze water out of gelatin and put gelatin into a ladle. Pour over hot water and stir until gelatin has dissolved. Slowly add liquid gelatin to the almost stiff cream. Add the lemon juice. Fold cream carefully into the preserve. Carefully stir raspberries into cream.

4. Heat Raspberry Fruit Spread until liquid and spread on the cake bottom. Let cool down briefly and spread raspberry cream on top. Roll back in shape and chill for about 3 hours.

Recipe adapted from Maintal Jams

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A good looking dessert with refreshing raspberries and light cream. Ingredients 5 eggs pinch Salt juice of 1 1/2 lemons Beat sugar and eggs until frothy, fold in flour and a pinch of salt until doughy. Spread the dough evenly and as thick as a finger on a lined baking tray.

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These German nut corners are called Nussecken. They consist of a melt-in-your-mouth shortbread topped with a thin layer of apricot jam and a hazelnut and caramel topping. They are cut into triangles and then two of their corners are dipped in dark chocolate. They are simply divine.

Although these cookies seem a little bit overwhelming they are actually not hard to make. The trickiest part is getting the dough stretched out. For this you will have to roll it out on a measured piece of parchment paper or you will have to stretch it out anf pat it down with your fingers. You can see how I rolled mine out in the video if you like.

These German nut corners will dress up any cookie tray and are also a superb gift from your kitchen. You will not believe how absolutely delectable they are.

You will have to keep these in an airtight container inside the fridge. They will last you for about a week if you keep them like this.

Here is what you are going to need for these exquisite and elegant German nut corners:

Makes 24 cookies
FOR THE DOUGH
1¾ cup (224 grams) of white all-purpose flour
2/3rd tsp. baking powder
1/2 cup (100 grams) white sugar
1 large egg - lightly beaten
1/2 a tsp. of vanilla paste or extract or 1 tsp. vanilla sugar
1 TBS water
1/2 cup unsalted, very soft butter
FOR THE TOPPING
3/4 cup (170 grams) unsalted butter
3/4 cup (150 grams) white sugar
3 TBS of water
1/2 tsp. vanilla paste or extract
3/4 cups (100 grams) ground hazelnuts
1 3/4 cups (200 grams) chopped hazelnuts
3 TBS apricot jam
8 oz. (200 grams) of dark chocolate

Mix the flour, baking powder and sugar in a bowl. Add the egg, vanilla, water and butter and mix until you have dough. You can use your hands or a mixer is you like. Form a ball with the dough and refrigerate it for 30 minutes.

Make your topping while the dough is refrigerating. Place the butter, white sugar, water and vanilla in a saucepan over medium low heat. Stir until the sugar dissolves completely and then for about 4 minutes to allow the sugar to caramelize. Add the hazelnuts and turn off the heat. Allow cooling for about 10 minutes.

Preheat the oven to 350 degrees F (175 C). Line a 10×15 inch (30×40 cm) baking sheet with parchment paper or the inside of a brown paper bag or butter and flour it lightly like you would a cake. If you are using a paper bag butter it lightly. Make sure you cut the paper so it fits into the pan exactly.

A TRICKY STEP - the rolling out of the dough. You can either place the measured and cut paper on your counter and patiently roll it out to the exact dimensions to then carefully move it into the pan or you can place the dough in the middle of the pan and start patting it down with your fingertips so that it covers the whole bottom part of your pan. Try and keep either method about the same thickness throughout. Transfer the extended dough and the paper on to the baking sheet.

Evenly spread 3 TBS of apricot jam on the dough. Evenly spread the hazelnut topping on top of the jam. Put the pan in the oven and bake for about 20 minutes. You might want to place some aluminum foil under the pan for the topping might spill over a bit.

Remove the pan from the oven and allow it to cool for about 10 minutes before placing it on a cooling rack. The topping will be soft but will harden as it cools and the shortbread underneath it should be lightly browned. Let this cool down completely.

Cut the dough into squares and then cut those into triangles. You can use a ruler so that they are about the same size. You might have a thin strip left over. Cut it into small squares and enjoy it!

Melt your chocolate either by placing a small pot over a larger one with simmering water and stirring constantly or in the microwave. If you decide to use the microwave you need to be very careful not to burn it. Take it out every 30 seconds and stir it.

Dip a corner of your triangle into the chocolate and shake off the excess. Flip it and dip the opposite corner. Place the cookies on a cooling rack over a baking sheet so the excess chocolate drips on it and let the chocolate set. Rearrange the cookies on the baking sheet and refrigerate them. You can keep these in a closed container for up to a week inside the fridge.
Print the German Nut Corners Recipe Here
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German Nut Corners (Nussecken) - The Frugal Chef

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These German nut corners are called Nussecken. They consist of a melt-in-your-mouth shortbread topped with a thin layer of apricot jam and a hazelnut and caramel topping. They are cut into triangles and then two of their corners are dipped in dark chocolate. They are simply divine.

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Rich, chewy, chocolate-y, hazelnut-y chocolate Nutella cookies, with chopped hazelnuts and Nutella spread.

Print

Photography Credit: Elise Bauer

Please welcome Garrett McCord as he shares this utterly addictive Nutella chocolate cookie recipe. ~Elise
Nutella and I have a history together and most of it involves a spoon and late nights highlighting my textbooks in college. A few tiny spoonfuls were enough to satisfy my sugar cravings and keep me going late into the night.

However, its rich, almost luxurious flavor, made it seem like I partaking in some fancy dessert. Ever since then I always keep a small jar around, sometimes for bread pudding or smearing over some fresh fruit, but I usually just sneak a small spoonful late at night.

Nutella, the classic hazelnut chocolate spread, was first created by invented by Italian pastry chef Pietro Ferrero in 1946. Since its release Nutella has become a valued ingredient in crepes, ice creams, and puddings.

Of course, Nutella also works wonders in this crispy cookie. Chopped hazelnuts and chocolate chips echo the flavor of the Nutella, giving this cookie depth and complexity that perfectly accompany any work you might be doing yourself on your own late nights.

Chocolate Nutella Cookies Recipe

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Ingredients

1 1/2 sticks of unsalted butter, room temperature

3/4 cup of brown sugar

3/4 cup of white granulated sugar

1 cup of Nutella

1/2 teaspoon of vanilla extract

2 eggs

2 cups, plus 2 tablespoons of all-purpose flour

1/4 cup of unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

1 cup of chocolate chips

1/2 cup of chopped hazelnuts

Method

1 Beat the butter, sugars, Nutella: Preheat oven to 350°F. Beat the butter in an electric mixer for 3 minutes until light and fluffy.

Add the brown sugar, white sugar, and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2 Add eggs, vanilla extract: Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla extract and mix for 10 seconds.

3 Whisk dry ingredients, add to butter mixture: Whisk together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa).

Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.

4 Add chocolate chips and hazelnuts, chill 10 min: Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

5 Spoon onto lined cookie sheets and bake: Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350°F for 10-12 minutes.

Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chocolate Nutella Cookies on Simply Recipes. Thank you!

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Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.
More from Garrett

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Chocolate Nutella Cookies Recipe | SimplyRecipes.com

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Print Photography Credit: Elise Bauer Please welcome Garrett McCord as he shares this utterly addictive Nutella chocolate cookie recipe. ~Elise Nutella and I have a history together and most of it involves a spoon and late nights highlighting my textbooks in college.

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Not only is Streuselkuchen a fun word to say, but it's one of my favourite German treats! This crumb cake brings back so many wonderful memories for me. My mom, one of my aunts, or my Grandma would always bring it to all of our extended family gatherings - especially around Christmas time. This is a coffee cake with a sweet yeast dough base and a crispy, sweet crumb topping. It's great as a brunch dish, or with coffee after supper. Let me show you how to make German Crumb Cake AKA Streuselkuchen!

The base of this cake is very similar to cinnamon bun dough, so what my mom often does is make a large batch of sweet yeast dough and make half of it into cinnamon buns and the other half into Streuselkuchen.

If you want to try the version of crumb cake that doesn't have yeast in it, you can check out my Rhubarb Streuselkuchen recipe right here.

You could use your favourite sweet yeast dough recipe for this cake and then follow the directions for the crumb topping, or use the recipe for the dough below.

The dough also freezes well, so you can make a large batch and then freeze half for later. I also do this with pizza dough - simply put half into a plastic zipped bag, place it in the freezer, and then take it out several hours before you want to use it again so it has a chance to thaw and rise.

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How to Make Streuselkuchen: A German Crumb Cake Recipe

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Not only is Streuselkuchen a fun word to say, but it's one of my favourite German treats! This crumb cake brings back so many wonderful memories for me. My mom, one of my aunts, or my Grandma would always bring it to all of our extended family gatherings - especially around Christmas time.

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German Lemon Poppy Seed Cake Recipe - Baking.Genius Kitchen

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This is a very light moist loaf or bundt cake. This recipe uses very little flour. Very easy to make. Goes great with coffee or tea.

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Knusprige Zwetschgenknoedel

A favorite Southern German dessert, this potato-zwieback dumpling contains a juicy plum. Served with vanilla sauce.

Ingredients

4 medium potatoes

8 Brandt Zwieback toasts

2 tbsp flour

1 tbsp butter melted

1 egg

pinch of salt

12 small plums or dried prunes

8 Brandt Zwieback toasts

4 tbsp butter

1/4 cup sugar

2 tsp cinnamon

1. Peel, cook, and mash the potatoes. Put 8 Zwieback toasts into a plastic bag and crumble into small pieces with a rolling pin. Mix together the Zwieback crumbs, melted butter, flour, egg and mashed potatoes. Season with salt and knead into firm dough.

2. Roll the dough about 1/4 inch thick onto a well-floured surface. Using a glass, cut 12 round circles. Put half a plum into the middle of each circle and form into a dumpling. Dust the dumplings again with flour and put them into boiling salted water. The dumplings are done when they rise to the top.

3. Crumble another 5 Zwieback toasts by the same method. Heat the butter and sauté the Zwieback crumbs until golden brown. Mix together the sugar, cinnamon and Zwieback crumbs in large bowl, While still warm, roll the well-drained dumplings in the mix until they are thoroughly covered. Serve on a warm plate with remaining plums and vanilla sauce.

Preparation time under 35 minutes

Recipe courtesy of Brandt Zwieback

Knusprige Zwetschgenknoedel

A favorite Southern German dessert, this potato-zwieback dumpling contains a juicy plum. Served with vanilla sauce.

Ingredients

4 medium potatoes

8 Brandt Zwieback toasts

2 tbsp flour

1 tbsp butter melted

1 egg

pinch of salt

12 small plums or dried prunes

8 Brandt Zwieback toasts

4 tbsp butter

1/4 cup sugar

2 tsp cinnamon

1. Peel, cook, and mash the potatoes. Put 8 Zwieback toasts into a plastic bag and crumble into small pieces with a rolling pin. Mix together the Zwieback crumbs, melted butter, flour, egg and mashed potatoes. Season with salt and knead into firm dough.

2. Roll the dough about 1/4 inch thick onto a well-floured surface. Using a glass, cut 12 round circles. Put half a plum into the middle of each circle and form into a dumpling. Dust the dumplings again with flour and put them into boiling salted water. The dumplings are done when they rise to the top.

3. Crumble another 5 Zwieback toasts by the same method. Heat the butter and sauté the Zwieback crumbs until golden brown. Mix together the sugar, cinnamon and Zwieback crumbs in large bowl, While still warm, roll the well-drained dumplings in the mix until they are thoroughly covered. Serve on a warm plate with remaining plums and vanilla sauce.

Preparation time under 35 minutes

Recipe courtesy of Brandt Zwieback

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Crunchy Plum-Filled Potato Dumplings - Germanfoods.org

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Knusprige Zwetschgenknoedel A favorite Southern German dessert, this potato-zwieback dumpling contains a juicy plum. Served with vanilla sauce. Ingredients 4 medium potatoes 8 Brandt Zwieback toasts 2 tbsp flour 1 tbsp butter melted 1 egg pinch of salt 12 small plums or dried prunes 8 Brandt Zwieback toasts 4 tbsp butter 1/4 cup sugar 2 tsp cinnamon Peel, cook, and mash the potatoes.

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Schwarzwälder kirschtorte is named for the Schwarzwald or Black Forest region in southeastern Germany, so it's often known outside the German-speaking countries as "Black Forest Cherry Cake" or "Black Forest Gateau". This cake is possibly one of the most famous of German desserts... which is interesting when one considers that it (or the inspiration for it) may actually have come from Switzerland. Certainly the kirschwasser* or cherry firewater on which the modern cake is based came originally from the land around the central Swiss lakes, a region still famous for it and home to great kirsch brands such as Etter and Dettling. In any case, the spirit wandered northward to the Rhine Valley and the neighboring Black Forest, where it started to be manufactured fairly widely in the mid- to late 1800's.

Hand-tinted 1900s postcard showing a
young Schwarzwald woman wearing the
traditionalbollenhut

The ancestors of the cake we now know started emerging during this period. Desserts involving cooked cherries, kirsch, and cream or whipped cream were well known in the late 1800's. Around the turn of the century, the first known kirschtorte appeared near Zug in Switzerland, where kirsch was distilled from the famous Zuger sour cherries. It was probably just a matter of time before someone combined the cake with the cherries, the cream and the kirsch. There might even have been a visual component involved: some writers suggest that the look of the cake is a sort of visual pun on the traditional costume of country girls in some parts of the Black Forest -- reflecting their black or dark brown skirts, their white blouses, and their traditional hats covered with large cherry-red woolen bobbles.

Maybe, maybe not. What we do know is that the famous confectioner Josef Keller (1887-1981) claimed to have invented the modern-style kirschtorte in 1915 at the Café Agner in Bad Godesberg, near Bonn... though the claim was never verified. Whether he did invent it or not, the cake appears in written recipes for the first time in the mid-1930s, turning up in 13th place on a list of favorite German cakes in 1949. Its popularity in Germany grew quickly and steadily after that, and it's during this period that the kirschtorte starts appearing off its home turf, particularly in Britain.

There the new arrival was unfortunately treated very badly. Normally the first things it lost were the kirsch -- since this would have been an exotic and expensive commodity in the UK until a couple of decades ago -- and its name, which was quickly anglicized into Black Forest cake / torte / gateau. One by one the cake's other sterling attributes began to fall away as it was made by more and more people who had no idea what the original recipe was supposed to look like. In this sadly reduced form it became a mainstay of British bad-restaurant cuisine during the period described in Simon Hopkinson's and Lindsey Bareham's dryly funny UK food history-cum-cookbook The Prawn Cocktail Years, and this seems to be the cake which has been exported to large portions of North America.

Fortunately the non-ruined version of Schwarzwälder kirschtorte still thrives on its home ground, where the baking industry works under regulations that require a kirschtorte to be made according to a basic set of guidelines. The rules define it as either "a cake made with Kirschwasser and whipped cream or with Kirschwasser and buttercream, or a combination of the two" -- so without the kirsch, the cake isn't genuine. The presence of fruit is actually considered secondary to the presence of the kirsch, the flavor of which has to be clearly apparent. The layers -- of a light Viennese cake or sponge -- must contain at least 3% cocoa or chocolate (though there can be more), and the topping must be of either buttercream or whipped cream, and garnished with chocolate.

But inside those guidelines, naturally there's a fair amount of discussion among interested bakers about the fine points of cake construction technique and secondary ingredients. Slice the layers from a single cake, or bake them separately? Cherry compote or whole cherries in the filling? Add a shortcrust-pastry base and use sponge cake or Viennese cake in only the upper layers? The discussion goes on.** But regardless of the quibbling of the experts, Schwarzwälder kirschtorte remains one of Germany's favorite cakes, if not the favorite, often known as the "Queen of Cakes". It appears in good bakeries all over the three German-speaking central European countries, and the Todtnauer holiday region in the Black Forest sponsors an annual Schwarzwalder Kirschtorte festival.

Our recipe is an adaptation of one which has been making the rounds on the Net since the first days of online recipe exchange, though its source is uncertain due to its attribution having been stripped off long ago. This recipe uses both buttercream and whipped cream, and also follows the bake-the-layers-separately routine. This is a little more work than baking just one layer and slicing it -- but it seems a good way to keep the kirsch evenly distributed, rather than making it easier for it to leak out of the upper layers and pool in the cake's bottom.

The three baked layers: they'll fall a little after baking
to about 3/4 inch thick

For the cake:

6 large eggs

1 cup sugar

1 teaspoon vanilla extract or essence

4 ounces unsweetened baking chocolate, melted

1 cup flour, sifted

For the syrup:

The final result after the whipped cream topping goes on

For the filling:

1 1/2 cups confectioners' sugar / icing sugar

1/3 cup unsalted butter

1 large egg yolk

2 tablespoons Kirsch

For the topping:

2 cups canned sour cherries, drained

2 tablespoons confectioners' / icing sugar

1 cup heavy cream, whipped

8 ounces semisweet chocolate

A couple of notes before starting:

The cake layers are made without any leavening agent such as baking powder -- so that the only thing that makes the layers rise in the baking is the air you've beaten into the batter. You therefore have to concentrate on incorporating as much air as possible during the beating process. If using a mixer, make sure to use the whisk attachment instead of the normal cake beater. If using an egg beater or hand mixer, you may need to beat the basic egg and sugar mixture for longer than ten minutes to get it light and fluffy enough.

Because the cake doesn't contain any shortening, it stales quickly. The buttercream filling/icing therefore fulfills another function besides just tasting nice and holding the layers apart: it keeps the cake from drying out prematurely. If as you're constructing the cake you start getting the feeling that there isn't going to be enough buttercream to cover it evenly on the outside to at least 1/4 inch thick, pause to make some more buttercream. Later on you'll be glad you did.

FOR THE CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. (Do not use oil to grease the pans: use butter or Crisco or a similar solid fat. If you use oil, the layers will probably stick to the pans. Also: make sure you do the greasing and flouring even if you have nonstick pans.)

Bake the layers in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; then carefully turn out on racks and allow to cool completely.

FOR THE SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.

FOR THE FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch.

CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 tablespoons confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream.

Decorate top of cake with remaining 1/2 cup cherries. Grated chocolate is perfectly acceptable as a topping, but if you prefer to make chocolate curls from a chocolate bar, shave them off the bar (at room temperature) with a vegetable peeler. Refrigerate the curls until ready to use. Press the chocolate curls on sides of cake; sprinkle a few on the top. Chill the cake until serving time. Afterwards, because of the cream, keep the cake in the fridge until it's finished.

*Just a quick note here to avoid confusion: kirschwasser is not cherry brandy, or any kind of cherry liqueur. It's not a sweet spirit at all. You could describe it as a schnapps in the original sense of the word -- nothing like the sweet "schnapps" concoctions of more recent times.

**There's also a Swedish variant in which all the layers are meringue, but this one seems to drop out the kirsch entirely, so it's not really a Black Forest cherry cake regardless of its name.

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Germany: Schwarzwälder Kirschtorte (Black Forest Cherry Cake)

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Schwarzwälder kirschtorte is named for the Schwarzwald or Black Forest region in southeastern Germany, so it's often known outside the German-speaking countries as "Black Forest Cherry Cake" or "Black Forest Gateau". This cake is possibly one of the most famous of German desserts...

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Not only is Streuselkuchen a fun word to say, but it's one of my favourite German treats! This crumb cake brings back so many wonderful memories for me. My mom, one of my aunts, or my Grandma would always bring it to all of our extended family gatherings - especially around Christmas time. This is a coffee cake with a sweet yeast dough base and a crispy, sweet crumb topping. It's great as a brunch dish, or with coffee after supper. Let me show you how to make German Crumb Cake AKA Streuselkuchen!

The base of this cake is very similar to cinnamon bun dough, so what my mom often does is make a large batch of sweet yeast dough and make half of it into cinnamon buns and the other half into Streuselkuchen.

If you want to try the version of crumb cake that doesn't have yeast in it, you can check out my Rhubarb Streuselkuchen recipe right here.

You could use your favourite sweet yeast dough recipe for this cake and then follow the directions for the crumb topping, or use the recipe for the dough below.

The dough also freezes well, so you can make a large batch and then freeze half for later. I also do this with pizza dough - simply put half into a plastic zipped bag, place it in the freezer, and then take it out several hours before you want to use it again so it has a chance to thaw and rise.

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How to Make Streuselkuchen: A German Crumb Cake Recipe

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Not only is Streuselkuchen a fun word to say, but it's one of my favourite German treats! This crumb cake brings back so many wonderful memories for me. My mom, one of my aunts, or my Grandma would always bring it to all of our extended family gatherings - especially around Christmas time.

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Classic German Cream Puffs Recipe

This Classic German Cream Puffs Recipe is easy to prepare. The Cream Puffs are made with a choux pastry and then filled with whipped cream. These puffs taste delicious. Cream Puffs are called Windbeutel in Germany.

Ingredients for Classic German Cream Puffs Recipe:

250 ml (8.45 oz) of water

50 g (1.76 oz) of butter

pinch of salt

150 g (5.29 oz) all purpose flour

2 ½ tablespoons of Dr. Oetker Gustin OR corn starch

pinch of baking powder

473 ml - 500 ml (1pt - 1.05 pt) whipping cream

2 packages of Dr. Oetker Whip it (stabilizer for whipping cream)

2 packages of Dr. Oetker vanilla sugar OR 2 teaspoons of vanilla extract

powdered sugar

Preparation of choux pastry for Classic German Cream Puffs Recipe:

Bring water, butter, and salt to a boil in a saucepan. Turn the heat down to medium and add flour mixed with Gustin or corn starch. Stir with a wooden spoon until the ingredients form a dough ball. Place the dough in a mixing bowl and let it cool down.

Add the eggs to the dough one at a time and mix using a handheld electric mixer. When the dough is smooth add the baking powder and mix well. Let the dough rest for about 10 minutes.

Fill the dough in a decorating bag with a large star tip and form the cream puffs on a baking sheet lined with baking paper. You can use a spoon to form the pastry, if you prefer. Make sure to leave enough space on the baking sheet between the puffs.

Place a bowl of water on the bottom of the oven. Preaheat the oven to 200°C-210°C - 392°F-410°F. Place the baking sheet on the middle rack and bake the puffs for about 25-30 minutes. Do not open the oven door during baking time.

Take the pastry out of the oven and place the puffs on a cooling rack. Cut the top off immediately and so the puffs cool down.

Add the vanilla sugar and Whip it to the cream and beat until stiff. Fill the whipped cream in a decoration bag with a tip. Fill the pastry with the cream and cover with the tops previously cut off.. Dust the Cream Puffs/Windbeutel with powdered sugar.

The Windbeutel are now ready to be served. You can add pieces of fruit in the pastry. This recipe makes about 10-12 Cream Puffs.

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Classic German Cream Puffs Recipe | Windbeutel | Pastry filled with Whipped Cream

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This Classic German Cream Puffs Recipe is easy to prepare. The Cream Puffs are made with a choux pastry and then filled with whipped cream. These puffs taste delicious. Cream Puffs are called Windbeutel in Germany.

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Traditional Frankfurter Kranz Recipe

This Traditional Frankfurter Kranz Recipe is a classic amongst the German buttercream cakes. The recipe which originated in Frankfurt am Main, Germany became famous all over the world. Making a Frankfurter Kranz requires some work, but is worth the effort. This cake tastes better if prepared the day before serving and can also be frozen.

Ingredients for batter of Traditional Frankfurter Kranz Recipe:

200 g (7.05 oz) of soft butter

250 g (8.81 oz) of sugar

1 package of vanilla sugar OR1 teaspoon of vanilla extract

6 eggs size XL

pinch of salt

2 tablespoons of rum ORlemon juice

300 g (10.58 oz) of all purpose flour

100 g (3.52 oz) of Gustin OR corn starch

1 package of baking powder OR 3 teaspoons of baking powder

Preparation of cake:

Use an electric hand mixer and mix soft butter with sugar, vanilla flavoring, and salt. Add one egg at a time to mix. Then, add lemon or rum. In a separate container, add Dr. Oetker Gustin or cornstarch and baking powder to the flour. Mix it and sift it over the butter mixture. Stir until the batter is smooth. Pour the batter into a buttered baking pan for Frankfurter Kranz or in a coffee cake pan 10 inches or 11 inches in diameter with a center tube.

Preheat the oven to 175°C - 185°C (350°F - 365°F). Place the cake on the middle rack and let it bake for about 35 - 45 minutes.

Take the cake out of the oven and place it upside down on a cooling rack to let it cool down. Mark the center of the cake with toothpicks before cutting the cake twice horizontally.

Ingredients for butter cream filling, topping and decoration:

1 ½ paeckages of Dr. Oetker Vanilla Pudding OR Jello-O (3 oz - 85 g) vanilla cook & serve pudding & pie filling

150 g (5.29 oz) of sugar

750 ml (25.36 oz) of milk

300 g (10.58 oz) of soft butter

200 g - 300 g (7.05 oz - 10.58 oz) of red current jam OR raspberry jam

12-16 candied cherries

150 g-200 g (5.29 oz - 7.05 oz) of hazelnut cracknel (find it here) OR chocolate sprinkles ORhomemade hazelnut OR almond cracknel follow instructions below:

Preparation of buttercream for Traditional Frankfurter Kranz Recipe:

Mix the pudding powder with some of the cold milk to dissolve it. Bring to boil with the rest of the milk and the sugar while stirring with a whisk. Take the pan off the heat and empty the pudding into a bowl right away, cover it with cellophane. ( Wet one side of the cellophane wrap with water and cover the pudding with the wet side down. This will prevent a "skin" on top of the pudding from developing). Let the pudding cool down - but do not place it in the fridge.

Beat the soft butter with an electric hand mixer. While beating, add one tablespoon of pudding at a time. Continue until all the pudding is mixed into the butter and the consistency of your buttercream is light and fluffy. Fill about six tablespoons of butter cream in a decorating bag with a tip and set aside. You will need this to decorate the top of the cake later.

Note: If the buttercream coagulates (which may happen if the butter and pudding are too cold or the pudding and butter have different temperatures) just put the buttercream in a bowl and place the bowl in the microwave for a few seconds and mix it again.

Ingredients for homemade cracknel:

200 g (7.05 oz) of chopped or sliced peeled almonds OR hazelnuts

100 g (3.52 oz) of sugar

100 ml (3.38 oz) of water

Preparation of homemade cracknel for Traditional Frankfurter Kranz Recipe:

Fill the water in a skillet. Add the sugar and bring to a boil. When the sugar is dissolved and the water is clear again, add the almonds. Roast the almonds while constantly stirring from the outside to the center. Roast until all the liquid is gone and the almonds have reached a golden brown color.

Place the almonds on a baking sheet covered with baking paper right away. Use a knife to spread the mixture on the sheet and let it cool down. The mixture will harden. When it has cooled down, break the cracknel ( Krokant) into small pieces.

Finishing of the Traditional Frankfurter Kranz:

Place the first layer of the cake on a rotating cake stand to decorate. Pass the jam through a sieve and spread the jam on top of the bottom layer. Spread a layer of butter cream on top of the jam using a spatula. Place the second cake layer on top of the buttercream and make sure it lines up with the toothpicks. Spread jam and buttercream onto the second layer. Place the third layer of cake onto the second layer of buttercream. Line up with the toothpicks. Remove the toothpicks.

Spread the buttercream on the cake using the back of an angled icing spatula. Start with the sides of the inner ring and then do the sides of the outer ring, before decorating the top of the cake with buttercream. Sprinkle the cracknel or chocolate sprinkles, first on the inside, then on the outside and finally on the top. Using a cake lifter, carefully move the cake to the serving plate. Use the buttercream from the decorating bag and decorate the top reflecting 12 or 16 pieces. Finally place the cherries on top of the buttercream.

The Frankfurter Kranz may be a nice addition to your Traditional Thanksgiving Celebration or for your German American Thanksgiving Celebration.

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Traditional Frankfurter Kranz Recipe | Classic buttercream filled cake

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This Traditional Frankfurter Kranz Recipe is a classic amongst the German buttercream cakes. The recipe which originated in Frankfurt am Main, Germany became famous all over the world. Making a Frankfurter Kranz requires some work, but is worth the effort. This cake tastes better if prepared the day before serving and can also be frozen.

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Beesting Cake

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Original Bee Sting Cake Recipe

This original Bee Sting Cake - Bienenstich in German is one of the classic traditional cake recipes in Germany. There are several ways of making this cake. The simple version is preparing sweet yeast dough with a caramelized almond topping ( pictured on the left). In some regions of Germany this cake is also known as Butter Cake - Butterkuchen. A more advanced version of this cake has a filling with either a buttercream or a vanilla custard ( pictured on the right). I chose to prepare the family recipe which is the simple version, but with a vanilla custard filling. The amount of dough in this recipe makes either one cake on a baking sheet size 11″ x 17″ or two cakes in round spring-forms 11 inches in diameter or square springforms 9.4 inches.

Ingredients for Bee Sting Cake dough:

Ingredients for topping for the Bee Sting Cake:

200 g (7.05 oz) of butter

200 g (7.05 oz) of sugar

1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract

4-5 tablespoon whipping cream

200 g (7.05 oz) of sliced OR slivered blanched almonds

Ingredients for filling for the Bee Sting Cake:

1100 ml (1.16 qt) of milk

1 vanilla bean OR 2 packages of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract

3 packages of Dr. Oetker Vanilla Pudding OR Jell-O (85 g - 3 oz) Vanilla Cook&Serve pudding&pie filling

100 g (3.52 oz) of sugar

2 packages of "Whip it" stabilizer for whipping cream

300 ml (10.14 oz) of whipping cream

Preparation of dough:

Mix flour, yeast, vanilla sugar, sugar and salt. Add in melted butter, lukewarm milk, and egg and work it into the dough using the hooks of your electric hand mixer. Continue mixing until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow the dough to rise for about one hour, or until it has doubled in size.

When the dough is ready, line the bottom of a baking sheet ( I used a sheet size 11" x 17") with baking/parchment paper. Add an extra 12.5 cm - 5 inches on the shorter sides so that the paper overlaps the baking sheet. Spread the dough evenly onto the sheet using a small rolling pin or using your hands. Fold the overlap of the paper so that it stands up on the sides. It makes it easier to move the cake with the paper from the baking sheet after baking. Set the cake aside.

Preparation of topping:

Melt the butter in a saucepan. Add 4-5 tablespoons of whipping cream and stir with a whisk. Add sugar and vanilla sugar or vanilla extract to it. Once the sugar is dissolved add almonds and stir with a wooden spoon until the ingredients are well mixed. Take the saucepan off the heat and let the mixture cool down. Spread the caramelized almond mixture on top of the dough. Let the cake rise for another 20-25 minutes.

Preheat the oven to 200°C - 225°C (392°F - 437°F). Place the cake on the rack one level above middle rack and bake for about 15-20 minutes. When the cake has finished baking use a metal spatula to loosen the cake on each side of the baking sheet immediately so the caramelized almonds does not harden and stick to the sheet. Leave the cake on the baking sheet to cool. When the cake has cooled down, the unfilled version of the cake is finished and you can place it on a serving plate.

If you want a cake with filling, lift the cake with the paper still underneath and place it on a cooling rack while preparing the custard filling.

Preparation of custard filling:

Add the vanilla pudding powder and sugar to the milk and mix it until the vanilla powder is dissolved. Cut the vanilla bean lengthwise in half and scrape the seeds out. Add vanilla seeds to the milk mixture. Pour the custard into a saucepan and slowly bring to a boil while continuously stirring with a whisk. When the custard boils, remove from the stove.

Pour the custard in a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that builds up on the surface of the custard. Add "Whip it" to the whipping cream and beat until stiff. Add the whipped cream to the chilled custard and mix with your handheld mixer until the custard is smooth.

Use a large knife to cut the cake horizontally all the way through while rotating the cooling rack. ( You can also cut the cake in half before cutting it horizontally, which might make it easier). Spread the custard on the bottom part of your cake ( the part with no almond topping). Use a larger spatula along the outsides of the cake and a smaller spatula to spread the custard on the inside.

Cut the top of your cake into equal pieces ( about 20 pieces if you used a baking sheet) before placing them back onto your cake on top of the filling ( see pictures below).

With the help of two large spatulas or a cake lifter, place your Bee Sting Cake on a serving plate. You can also sprinkle some powdered sugar on top.

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Bee Sting Cake | Traditional German Recipe | Home baking

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This original Bee Sting Cake - Bienenstich in German is one of the classic traditional cake recipes in Germany. There are several ways of making this cake. The simple version is preparing sweet yeast dough with a caramelized almond topping ( pictured on the left).

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Many different German Recipes

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Following is a collection of recipes for authentic German cookies, cakes and other desserts baked according to centuries-old traditions. German Christmas specialties, in particular, are well-known and popular worldwide. Many have a rich and colorful history, and are crafted into complex patterns and shapes often associated with ancient symbolic meanings. The following recipes reflect these authentic traditions, even when adapted for the modern kitchen. Enjoy!

Alexander Torte
An East German cake with Latvian roots with raspberry jam sandwiched by shortcake garnished with a sugary lemon glaze.

Almond Berry (or Cherry) Torte
Delicious mix of nuts, chocolate and fruits. Makes a great cake to serve in the afternoon or birthdays.

Almond-Cherry Soufflés with a Warm German Chocolate Sauce
Rich and flavorful almond cherry soufflés are virtually fat free. Served with a warm German chocolate sauce with just the right amount of sweetness.

Angel Cookies - German Christmas Cookies
Small and flavorful, these cookies are an almond lover's delight, sure to become family favorites.

Anise-Flavored Springerle - German Christmas Cookies
A classic German Christmas cookie with an embossed design.

Apple Chocolate Trifle
A whiskey tumbler filled with chocolate cake, caramelized apples, vanilla pudding and whipping cream makes a great dessert for the winter holiday season, especially a New Year's Eve party.

Apple Pastry with Rosehip Cream
Rosehip preserves lend these apple puff pastry stacks a sweet tang, softened by whipped cream. Hazelnut, vanilla and white wine enrich the flavor.

Apple Strudel
This easy, simple version of traditional German Apple Strudel gets a head start by using store-bought phyllo dough.

Apple Surprise
These cooked apples hide a liqueur-flavored fruit cream inside.

Apple Zwieback Torte
Apple cake baked on a zwieback bottom crust with almonds and pistachio topped with an apricot preserve glaze.

Apricot-Cheese Cream with Manner Wafer Cubes
A simple dessert with blueberries and Manner Wafers mixed into a creamy apricot quark.

Apricots with Blue Cheese Filling
Sweet baked apricots infused with cherry brandy, adding a nice contrast to their creamy blue cheese filling.

Badischer Plum Cake (Pflaumenkuchen)
Some of Germany's best plums come from Baden, and they're the stars of this cake. Recipe courtesy of Roz Denny "Modern German Cooking."

Baked Apples with Marzipan and Cranberry
An easy and festive dessert featuring apples baked with a filling of seasonal ingredients such as German marzipan, cranberries, and spices.

Baked German Cheesecake
A super rich baked cheesecake on a spongecake base, made with the German curd cheese called quark, whipping cream and sour cream. Prepare and make the cake the day before serving, so the cheesecake sets and develops its full flavor. Recipe from Roy Denny "Modern German Cooking."

Baked Gingerbread Apples
Baked apples stuffed with chocolate and crumbled German gingerbread (Lebkuchen), garnished with whipping cream and crystallized ginger. A holiday treat!

Baumkuchen (German Tree Cake)
Bake a home version of the classic multi-layered cake.

Baumkuchen with Red Wine Jelly and Cherry Brandy
A beautiful layered and festive dessert made with red wine jelly and sour cherries, infused with cherry brandy (kirschwasser) and topped with vanilla sauce. This dessert is served in a martini glass or champagne flute. Recipe courtesy of Chef Ute Shepers

Bee Sting Cake
A buttery brioche cake with a caramel cream, named Bee Sting because it is glazed with honey just before baking.

Berlin King Cake
Berlin's version of a "royal treatment"- a winter dessert featuring currants, raisins and candied lemon peel.

Berliner Pfannkuchen
German jelly-filled donuts, sold year-round at bakeries, but also a must-have staple during Karneval season. They are called Pfannkuchen in Berlin, Kreppel in Hessen, Krapfen in Southern Bavaria and Berliner just about everywhere else in Germany.

Billberry Marzipan Tarts
Succulent, fruity cake with shortcrust pastry, marzipan creme and topped with bilberries or blueberries.

Black Forest Cake
One of Germany's most famous cake creations known all around the world, made with sour cherries, whipped cream and a chocolate cake base.

Black Forest Cherry Cream Dessert
Cherry flavors from the Black Forest abound in this custard, flavored with Kirschwasser (cherry brandy) and topped with pureed, preserved Morello cherries.

Black Forest Ice Cream Parfait
A parfait (layered ice cream dessert) with flavors of Germany's Black Forest - cherries, raspberry preserves, and dark chocolate.

Blue Cheese and Walnut Apple Bake with Peppered Honey
The addition of blue cheese and walnuts to the winter seasonal favorite baked apples make a comfort food with bold flavors.

Brandenburg Egg Cookies
Cookies with eggs, cinnamon, and lemon, with sweet hazelnut topping.

Bremer Butterkuchen
This German sheet cake from Bremen is also known as "Zuckerkuchen" and is a favorite dessert at weddings, funerals or simple afternoon Kaffeeklatsch hours.

Cherry Currant Sorbet
This light sorbet brings together the great flavors of sour cherries and currants, supported by a hint of Creme de Cassis.
Cherry Quark Cake
Cherry Soup with Cream of Wheat Dumplings
A wonderful cold fruit soup based on dark red sour cherries spiced with vanilla and cinnamon, garnished with little cream of wheat dumplings.

Cherry, Quark and Pumpernickel Trifle
A stunning dessert for holiday entertaining with colorful layers of shaved German pumpernickel, dark chocolate, cherries and flavored quark.

Chocolate and Cherry Torte
Make a light textured dark chocolate cake in the shape of a sponge flan base. Top with whipped cream and quark and either fresh raspberries or cherries in syrup with a little thickened juice from the fruits.

Chocolate Leaves with Asbach Uralt-Poached Pears & Grapefruit-Lemon Quark Mousse
This is an elaborate recipe, but with a spectacular result and layers of exquisite flavors! Superb.

Chocolate Oat Crispies
Fantastic crunchy oat snacks with chocolate and almond. Very easy to make, these chocolate oat crisps bring out the chocolate flavor and add the healthy properties of oats.

Chocolate Pudding with Fruit and Manner Wafer Cubes
Fruit and Manner Wafers mixed into a delectable chocolate pudding.

Chocolate Pumpernickel Pudding with Apricot-Raspberry Compote
A German chocolate almond pumpernickel pudding served with homemade spiced apricot raspberry compote. Rich and delicious!

Chocolate Quarktorte with Asbach Uralt Glaze
German chocolate quark cheesecake with a chocolate brandy cream glaze.

Chocolate Sauerkraut Cake with Boozy Cherries
Chef Olaf Mertens combines dark chocolate and well-flavored German sauerkraut to make a cake for fans of novel tastes.

Chocolate Soup
Use dark, organic chocolate for this indulgent soup created by Nic Prong, the your head chef at the "Ten Restaurant" in Ontario.

Chocolate Spice Bars - German Christmas Cookies
A classic German cookie, these spiced bars signal winter's arrival and take culinary minds towards Christmas

Chocolate-Seeded Black Forest Cherries with Cherry Brandy Coulis
Sinful chocolate cherry bliss! Black Forest cherries stuffed with chocolate covered espresso beans, served with mint leaves, whipped cream and Kirschwasser (cherry brandy) Coulis (a thin fruit puree used as sauce or topping).

Cinnamon Stars - German Christmas Cookies
The quintessential Christmas cookie - crisp, cinnamon almond cookies cut into stars.

Coconut Macaroons - German Christmas Cookies
Classic macaroons with a crunch of coconut.

Cranberry Macadamia Oat Cookies
Wonderful tasting cookies with tart cranberries, full-bodied macadamia nuts and a healthy dose of oat cranberry muesli. Easy to make and great for an afternoon snack.

Crepes Flambés with Forest Berry Coulis
Raspberries and blackberries flavor the crepes and the filling in this dramatic flambé dessert. The forest berry flavors are reinforced with citrus and fruit liqueurs.

Crullers with Lemon Frosting
Delectable pastries frosted with a burst of lemon flavor.

Crunchy Honey Oat Triangles
These sweet, succulent honey-nut-oat cookies look great with white and dark chocolate swirls and are the grand finish of a great meal.

Crunchy Plum-Filled Potato Dumplings
Potato-Rusk dumplings with juicy plum filling are a favorite Southern German dessert. Served with vanilla sauce.

Dark Chocolate Cherry Cupcakes with Cherry Brandy Frosting
Delightful cupcakes with German flavors of dark chocolate, cherries, and cherry brandy (Kirschwasser). The bright pink frosting over chocolate makes them a perfect Valentine's Day treat.

Dresden Christmas Stollen
This East German version of a Christmas classic is fragrant with butter, candied fruits, raisins, a little rum flavoring and dusted sugar. European law protects the origin of this historic specialty treat.

Dresdener Eierschnecke
Egg custard cake with a pie crust, vanilla quark layer, and egg-flavored top layer. A staple at Dresden cafes, it pairs deliciously with coffee.

Dark Gingerbread with Chocolate Chunks
German dark chocolate gingerbread cake full of deep, rich flavors looks great baked in a bundt pan and dusted with confectioners sugar.

Easter Cherry Cake
A festive-looking cake with a filling of cherries and cherry brandy, decorated with a creamy icing.

Eberswälder Spritzkuchen
Popular German crullers, these star-shaped deep-fried donuts are coated with powdered sugar and lemon juice or rum.

Egg Wreath
Classic German Christmas treat from Mecklenburg with sweet egg and lemon flavors.

Eggnog Cake
Chocolate-covered waffle rolls decorate the outside of this creamy favorite.

Emperor's Cookies - German Christmas Cookies
Irresistible jam-filled Christmas cookies shaped like stars, hearts, or rounds. The round ones are also called Little Rascals (Spitzbuben).

Forest Berry Tiramisu
Traditional Tiramisu with a twist.

Frankfurter Kranz
A wreath-shaped butter cake from Frankfurt, with a buttercream filling and sprinkled with Krokant (nut brittle).

German Dark Chocolate Fudge Brownies with Black Cherry Preserves
The classic brownie, German style, with flavors of dark chocolate, black cherry, apple butter and honey. Recipe by Chef Jackie Newgent.

German Easter Cake
This holiday specialty cake is a little elaborate but visually spectacular with layers of flavors and decoration.

Gingerbread - German Christmas Cookies
Gingerbread or Lebkuchen combines the flavors of oriental spices and nuts with the world-class German baking skills. A must-have for the holiday season!

Gingerbread Cookies - German Christmas Cookies
The classic Christmas cookie recipe based on century-old baking traditions from Aachen and Nürnberg.

Glazed Lebkuchen Gingerbread Cookies - German Christmas Cookies
Sweet and richly spiced, German Christmas Ginger Lebkuchen cookies with chocolate and sugar glaze. A wonderfully fragrant, flavorful Christmas treat.

Glazed Lebkuchen Rounds - German Christmas Cookies
A recipe or homemade traditional German Lebkuchen, a flour-less spiced, soft gingerbread cookie baked on a wafer, with recipes for sugar and chocolate glazes.

Hazelnut Cookies - German Christmas Cookies
Cookies made of whole hazelnuts, flavored with a gingerbread spice.

Hazelnut Crown
A light hazelnut and walnut cake baked in a ring and decorated with simple glazing.

Hazelnut Macaroons - German Christmas Cookies
These macaroon cookies use hazelnuts instead of usual coconut. Topped with a whole hazelnut and baked on German thin baking wafers (Oblaten), they're a great German Christmas cookie.

King of Hearts
A quick and easy dessert made from leftover German Christmas gingerbread (Lebkuchen) and chocolate ice cream.

Kirsch Marzipan Cookies - German Christmas Cookies
Cherry jam-filled almond cookie sandwiches decorated with drizzled melted chocolate. An elegant Christmas cookie with layers of flavor.

Kirschenmichel
A traditional sweet dessert from the South West corner of Germany. Leftover, dry bread rolls are combined and softened with milk, egg and sugar, flavored with vanilla, cinnamon and nutmeg, and spiked with sweet or sour cherries. Baked in the oven, this sweet casserole completes a dinner.

Lebkuchen Bars - German Christmas Cookies
A classic German variation of a gingerbread cookie to make ahead for your Christmas cookie bin or stocking gifts. The dough needs to ripen overnight before baking.

Leipzig Carrot Cake
German carrot cake with chocolate frosting, a 19th century specialty made with carrots, almonds, rum and cinnamon.

Leipzig Larks
A pastry from Saxony made with a short crust, almonds, brandy and apricot jam, originally shaped like birds to satisfy the Saxon appetite for small fowl.

Lemon Almond Hearts
Pure ground almonds and lemon zest flavor these heart-shaped cookies which are then iced and decorated with colorful candies.

Lemon Cream Cake
A fluffy lemon cake that is perfect for any occasion.

Lübecker Makrönchen
Macaroons made with marzipan and coated with rich chocolate.

Manner Wafer Muffins
A classic muffin recipe with a nice crunch of Manner Wafers.

Marinated Fruit in Rum (Rumtopf)
Make this recipe in early summer, so it's ready around Advent or Christmas. A traditional German holiday dessert of fermented fruits. Recipe courtesy of Roz Denny, Modern German Cooking.

Marshmallow Kisses Cake
Made with fresh German marshmallow chocolate treats (Schokoküsse). An exclusive recipe from Chef Alexander Haebe, Mandarin Oriental Hotel, Washington DC.

Marzipan Jubilee Torte
A splendid layered cake made with three fluffy biscuit layers, filled with vanilla-flavored whipped cream and topped by a chocolate-marzipan glaze.

Marzipan Nougat Roll
This biscuit roll is filled with a nutty nougat cream and a marzipan-rum cream, then topped with sweet apricot glaze.

Marzipan Surprise - German Christmas Cookies
These marzipan treats greet the Christmas holidays in black and white, covered with chocolate or sugar glaze.

Meissner Quark Cake
A Saxon version of the famous cream cake, yet with a much lighter filling of quark, a curd cheese.

Meringues with Rhubarb Cream
A stunning homemade meringue wreath with rhubarb cream and garnished with strawberries. Perfect spring combination of sweet and tart flavors.

Mini German Lebkuchen Cheesecake with Apricot Compote
Individually portioned cheesecakes with a German gingerbread cookie base and an apricot compote on top. Lighter then most cheesecakes, this is a great way to use leftover Lebkuchen from Christmas and serve during the months of late winter and early spring.

Morello Cherry & Cheese Souffle
Morello cherries marinated in lightly spiced wine and Kirschwasser (cherry brandy), nestled in an airy butter cheese soufflé. Makes for a delightful contrast in flavors and textures.

Non-Traditional Christmas Gingerbread House
Christmas gingerbread house in the shape of a townhouse with a garage and starry sky. Traditional flavors, modern architecture.

Nuremberg Apple Cake
Golden glazed apple slices baked with almond and fruit liqueur in a sweet cake dough shell.

Old Berlin Apple Cake
Apple Cake recipe from Germany's capital with rum and raisins.

Plum Sheet Cake
Plum Cake recipe with ground walnuts, butter, and sugar.

Potsdamer Festtagskuchen
This pastry named after its place of origin, is a delightful blend of fruit and delicate pastry.

Pumpernickel Ice Cream with Cranberries
A most unusual ice cream flavored with pumpernickel bread and German chocolate, served with cranberries.

Raspberry Jelly Roll
A raspberry jam-filled rolled cake perfect for the spring and summer months.

Raspberry-Vanilla Trifle with Macaroons
This trifle made with raspberries custard is garnished with crushed macaroons. A dessert with literary history, as it was mentioned in Thomas Mann's great novel "The Buddenbrooks."

Red Berry Pudding with Vanilla Sauce
This berry pudding contains red currants mixed with other summer berries, topped with a homemade vanilla sauce. Recipe courtesy of Nadia Hassani "Spoonfuls of Germany."

Rhubarb Sheet Cake
This fast and easy recipe balances tart rhubarb flavors with sweet raisins in a simple sheet cake that is a spring favorite in Germany.

Rosehip Cinnamon Mousse
Using wine, gelatin, and rosehip jam a light mousse is formed.

Rote Grütze
One of the most popular German summer desserts, this recipe combines the flavors and textures of several fresh summer berries. Serve in dessert glasses with vanilla sauce, whipped cream, or ice cream.

Saxon Easter Cake
Easter Cake from Saxony with quark, almonds, currants and brandy or rum.

Schittchen (Erfurt Stollen)
Erfurt Stollen with raisins, almonds, lemon, brands or rum. A staple at the Erfurt Christmas Market, the stollen cake dates back to the 14th century.

Spaghetti Ice Cream
A vanilla ice cream dish that looks like spaghetti, topped with a strawberry or cherry coulis (sauce).

Spiced Honey Slices (Honigkuchen)
Honey gingerbread flavored cake squares with crushed hazelnuts, a casual and tasty year-round dessert or after school snack.

Spiced Honey Squares - German Christmas Cookies
Simple gingerbread square are brushed with wild flower honey and decorated with ground walnuts. A great German Christmas cookie based on traditional Lebkuchen.

Spreewälder Mohnpielen
Delicious poppy seed concoction somewhere between a pudding and a cake.

Spritz Cookies - German Christmas Cookies
A German Christmas cookie with a buttery hazelnut, almond and other tree nut base and commonly shaped like the letter 'S'.

Stollen Bread and Butter Pudding
Traditional Christmas Stollen fruit bread gives this delicious bread pudding a nice touch. Great for using left over post-holiday Stollen.

Stollen Bread Pudding with Chocolate Chunks & Caramelized Bananas
A stunning bread pudding with brandy, chocolate and caramelized bananas for holiday dessert or brunch. German Christmas Stollen made with bread pudding easy and delicious, because they already come flavored with currants, almonds, orange zest and cinnamon.

Strawberry Rhubarb Trifle
Classic strawberry-rhubarb flavors in a German-style trifle, with layers of meringue, rhubarb cream and fresh strawberries.

Strawberry Tartlets
Spring strawberry tartlets combine a white wine flavored creme fraiche (or sour cream) with fresh sweet strawberries.

Streuselkuchen mit Kirschen (Cherry Streusel Cake)
Similar to cherry pie with the addition of crumble (streusel).

"Sweet Venison" Chocolate Cake
An East German chocolate frosted cake favorite, bristling with almonds to look like a wild deer hide.

Tangerine Coconut Cake
A lemon cake with a filling of whipped cream, tangerines and coconuts makes a perfect summertime cake.

Tart Cherry Ice Cream
Homemade cherry ice cream, with a hint of brandy.

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Recipes for Authentic German Cakes and Desserts - Germanfoods.org

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Following is a collection of recipes for authentic German cookies, cakes and other desserts baked according to centuries-old traditions. German Christmas specialties, in particular, are well-known and popular worldwide. Many have a rich and colorful history, and are crafted into complex patterns and shapes often associated with ancient symbolic meanings.

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Traditional Apple Cake :-)

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Moist and buttery cake meets fall apples in Apfelkuchen, the classic German Apple Cake. We've paired it with a deep and dark porter, proving that you can even have beer for dessert during Oktoberfest!
German Apple Cake

While Apfelkuchen (pronounced AP-fel-KUK-en) is literally translated apple cake, you will find the term used to refer to a number of German desserts, some resembling more of a pie or crumble while others more closely fit what we think of as a cake.

Either way, they are all delicious and perfect for fall! But, just to straighten out the confusion, let's look at a few of the most common types of German Apfelkuchen.

Know Your Apfelkuchen

Gedeckter Apfelkuchen literally translates to " covered apple cake ". This version is similar to what we think of as a double crusted apple pie, however the top and bottom crust are thicker than a traditional pie crust an more closely resemble a dense sponge cake.

Apfelkuchen mit Mürbeteig means " apple cake with shortcrust ". This apple cake is most similar to a one crust apple pie, with the bottom crust being slightly thicker than the American crust, more of a shortcrust pastry. These are traditionally topped with a crumb topping, and the filling could be just apples and spices or a custard mixed with the apples.

Apfel Streuselkuchen is an " apple streusel cake ". This version is more like a cake that we would think of, with one interesting twist, it uses yeast rather than baking powder. Yeast was the traditional method of rising German cakes, and while some versions have switched to baking powder, many Apfel Streuselkuchen recipes stick to the traditionally used yeast. For this cake, apples are layered over the (typically short) cake batter layer and then topped with a crumb streusel.

But, none of these are what we're sharing with you today.

Today we're bringing you a recipe for Versunken Apfelkuchen or " sunken apple cake ". The cake is called "sunken" because the apples are carefully placed over the batter, which then rises up around them as the cake bakes. The result is a beautiful effect of apples peeking out through the golden brown cake top. Dusted with powdered sugar, this is truly a stunning dessert for any fall table.

The Best Apples For Baking

A recipe for baking with apples wouldn't be complete without a brief look at which apples we recommend for this cake. It seems like everyone has their favorite apple for baking, we like a sweeter apple that won't cook down to mush. Here are a few of our favorites and why:

Pink Lady - Nice balance of sweet and tart. Hold their shape well in baking.

Cortland - Bright white flesh will stay white longer than other apples. They are sweet, but slightly tart, and hold their shape well.

Jonathan or Jonagold - Both are tart and slightly sweet apples that hold their shape well. Because of their tartness, they may benefit from added sugar when used in pies.

Braeburn - Spicy sweet apples that keep their shape well in baking.

Gala - A widely found apple, often the go-to baking apple. Nice and sweet with a hint of tart. Hold their shape well in baking, but the interior does cook down so the chunks will melt in your mouth with each bite.

For our Apfelkuchen today, we used Pink Lady apples. We really like their balance of sweet and tart, and we love that they hold their shape so well during baking.

Apple pie or apple cake? Which would you choose?

Pairing beer with German Apple Cake

Beer pairing, with cake? You bet! It is Oktoberfest after all!

Our beer connoisseur friend Bryan, suggested we pair our German apple cake with the Baltic Porter from Smuttynose Brewing Company out of Hampton, NH. According to Bryan:

Smuttynose's Baltic Porter pours a deep hue of brown, nearly black, forming a full dark-brown head. Taking your first sip you are struck with aromas of chocolate, roasted malts, nuttiness, hints of anise, plums and raisins, and a noticeable sign of the ABV. This creamy porter coats the palate with notes of roasted malts, chocolate, coffee grounds, and dark fruits. Finishes smooth, with a slight coffee bitterness balanced by an alcohol warming, leaving a moist and eager palate.

Being fans of the darkest of the dark beers, we were all in for a porter, and the creamy Smuttynose did not disappoint. But, with cake?

Step back and answer me this: What do you want to drink with a light and fluffy, buttery coffee cake? Your first answer would probably be coffee, but why not take your coffee in the form of beer? It is Oktoberfest after all! (If you answered a big glass of milk, I hear you. And, the Porter's creaminess has you covered there too!)
Celebrate fall with the Sunday Supper Group! Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week's recipe collection: Breakfast Appetizers and Sides Main Dishes Desserts and Cocktails
Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

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Apfelkuchen (German Apple Cake) * Curious Cuisiniere

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If you like this dish, sign up for our newsletter to get tasty, cultural inspiration straight to your inbox. Where will you travel this week? Moist and buttery cake meets fall apples in Apfelkuchen, the classic German Apple Cake. We've paired it with a deep and dark porter, proving that you can even have beer for dessert during Oktoberfest!