Buttercake - 'Butterkuchen'

Buttercake, consisting of a fluffy yeast-dough base and topped with sweet and crunchy sliced almonds, is very traditional and often served with afternoon coffee or tea. If at all possible, the cake should be baked and eaten on the same day and it tastes best when it is still a little bit warm. The cake is very simple and easy to make, but its flavour is very delicate and it is not too sweet. Some single cream or whipping cream is poured on the cake when it comes out of the oven, making it moist and enhancing the buttery flavour. I really recommend using fresh yeast for this, as the yeasty flavour is central to this cake and dry yeast just does not taste quite as good. I buy my fresh yeast in larger batches on ebay, where it is sold by a number of professional bakers in England. The yeast I received was always very fresh and of excellent quality and arrived within a day of buying it. I immediately cut it into 20g portions when it arrives, wrap it in tin foil and keep it in the freezer. 

This makes one square or rectangular cake of about 25 by 25 cm or 20 by 30 cm. It cuts into about 12 slices. The recipe can easily be doubled  for a larger cake tin.

For the dough:

250 g plain flour

60 g sugar (or more, if you like it sweeter)

20 g fresh yeast (or one sachet dry)

125 ml milk

1 egg yolk

30 g butter

For the topping:

50 g sliced almonds

50 g sugar

50 g butter, cut into small pieces

100 ml single or whipping cream

Combine the flour and the sugar. Dissolve the fresh yeast in the milk and pour on top of the flour. Leave to stand for about 20 minutes. Add the egg yolk and melted butter and knead for a few minutes until you have a soft and fluffy ball of dough (if using dry yeast, just combine all dough ingredients straight away). Cover and leave to rise for at least 1 hour or until doubled in size.

Roll out the dough to fit your baking tin or tray (this should be greased). Leave to rise again for about 30 minutes. Punch some holes in the dough with the handle of a wooden cooking spoon (or use your fingers). Top the cake first with the sliced almonds, sprinkle on the sugar and finish with the butter, cut into very small pieces. Bake at 180 degrees for about 25 minutes. If you use a cake tin with a loose bottom I recommend placing this in a baking tray to avoid melting butter dripping into the oven.

Remove the cake from the oven and carefully pour on the cream – I punch a few more holes in the cake before I do so, to ensure that the cream is absorbed into the cake. Leave to cool slightly and eat while still warm. 

German Cheesecake – 'Käsekuchen'

German cheesecake is quite different from American-style cheesecake, which is most common in the UK. The German version is always baked and its main ingredient is quark – a soft cheese with a considerably lower fat content than Philadelphia cheese. The flavour of German cheesecake is not dissimilar to the American version, but its consistency is a lot lighter and fluffier. Until a few years ago quark was not really available in regular supermarkets in the UK. Now it is sold almost everywhere. I baked this with the non-fat version (making up for this with the addition of melted butter), but the more fatty curd cheese, which is similar in texture, can also be used. The amount of butter in the mix can be reduced in this case. I have read (but I have not tried this yet) that quark can be replaced with strained yoghurt if it is nowhere to be found. Thick yoghurt is placed in a sieve lined with a thin cotton tea towel and left to strain in the fridge overnight. The resulting consistency resembles that of quark. I am sure this will work, but I also think that the flavour will not quite be the same.

German cheesecake is one of my favourite cakes. It keeps for a few days and it can be varied according to taste. The very basic version, without any flavouring or additions, tastes great. The flavour can be altered with the addition of grated lemon peel or vanilla seeds or extract. Fruit can also be added. In winter, raisins or slices of poached pears are good. In summer, a handful of raspberries, blueberries, cherries or apricots make for a fruity alternative.

This makes one large cheesecake – I used a spring form with a 28 cm diameter.

For the pastry:

250 g plain flour

130 g cold butter

75 g sugar

1 egg yolk (plus two tbsp cold water, if required)

For the filling:

750 g quark cheese

65 g plain flour

175 g sugar

4 eggs

100 g melted butter

Quickly knead all pastry ingredients into a ball of dough. Leave to rest in the fridge for about 45 minutes. Grease a springform tin and line it with the thinly rolled out pastry.

For the filling divide the egg yolks from the egg whites. Whisk the egg whites until they form stiff peaks. Mix the egg yolks with the quark cheese, flour and sugar. Add the melted butter and mix well. Finally, thoroughly fold in the whisked egg whites. You can add some vanilla seeds/extract or some grated lemon peel to flavour the cheesecake mixture. The cake in the picture contains some rum-soaked raisins and vanilla.

If using, add some raisins or fruit to the pastry shell. Add the cheesecake mixture and smooth the surface. Bake in the preheated oven for about 60 minutes at 180 degrees. Make sure the cake does not get too dark on top. If it does, it can be covered with some aluminium foil.

The cheesecake can rise quite a lot and tends to sink a bit in the middle when it cools down. I have found that it sinks less if it is left in the switched off oven for a while to cool down slowly (maybe open the door a little bit). Leave to cool completely before cutting.

Flaming Hearts - 'Flammende Herzen'

I baked these flaming hearts with Valentine’s Day in mind. They keep fresh for quite a few days, so it doesn’t matter that this is a bit early (although I doubt they will survive until the 14^th). Flammende Herzen very much remind me of my childhood. They are a real 1980s thing and my mother sometimes bought these for us in the bakery to eat in the afternoons. Needless to say that they are quite tasty. I think you can still find them in quite a few bakeries, but they have lost some of their popularity to muffins and to other more fashionable cakes. 

Flaming hearts are traditionally filled with either jam or a chocolate filling. For the latter, the use of German nougat is most common. As discussed already in my Spitzbuben (Rascals) recipe I posted before Christmas, this praline paste is not commonly sold in the UK, but it can be substituted with a range of alternatives. In this case just a regular chocolate spread, like Nutella, would also work OK (although a filling that firms up seems preferable and will probably look better). As I used my last pack of German nougat for this batch of Flammende Herzen, I will soon experiment with homemade praline paste, made like a ganache with cream and melted chocolate and some pure hazelnut butter. Taste-wise, I think, this would come pretty close.

This recipe makes about 20 large double biscuits.

For the biscuits:

250 g very soft butter

120 g icing sugar

4 egg yolks

300 g plain flour

Seeds from one vanilla pod or some vanilla extract

For the filling:

Either jam, mixed with a bit of water and slightly warmed up

Or chocolate spread

Or nougat or a praline paste replacement (see above)

To decorate: melted chocolate or chocolate cake covering

Whisk the butter with the sugar and egg yolks until light and fluffy. Add the flour in a few additions and combine well, but don’t overmix the batter or whisk too hard. Fill the batter in a piping bag and pipe evenly sized biscuits onto a baking sheet covered in baking paper. Put in the fridge for about 10 minutes to let them firm up a bit. Bake in the preheated oven at about 170 degrees until the edges turn slightly golden (about 10-15 minutes).

Remove from the oven and leave to cool. Don't try to remove the biscuits too quickly, as they are quite brittle when warm. When the biscuits are cold, sandwich them together with your choice of filling. Melt the chocolate or cake covering and dip one side of the biscuits in the chocolate. Leave to dry and then store in a tin.

Custard twirls - 'Puddingschnecken'

These little pastries are sold in pretty much every bakery in Germany. They are a favourite for breakfast or with coffee or tea in the afternoon. Of course, variations of these twirls also seem to be a staple of the continental breakfast around the world. Very similar pastries can be found in a lot of other European countries and Germany certainly cannot claim copyright for this recipe. However, they are fairly traditional and certainly tasty enough to be included in this blog. In German these twirls have another strange name. Puddingschnecken literally translates as custard snails. But don’t let this put you off. The custard-type filling makes the twirls particularly moist and sumptuous. They are relatively easy to make and they freeze well and can be defrosted and reheated in the oven very quickly. The recipe below makes about 15 custard twirls.

For the dough:

500 g plain flour

20 g fresh yeast (or 1 sachet dry)

80 g sugar

Seeds from one vanilla pod

2 eggs

120 ml lukewarm milk

100 g melted butter

For the filling:

65 g corn flour

500 ml milk

80 g sugar

Seeds from one vanilla pod

100 g raisins soaked in rum (or apple juice)

 2 tbsp orange marmalade

Dissolve the yeast in the warm milk and mix with all the other dough ingredients. Knead thoroughly for about 10 minutes until you have a smooth and fluffy ball of dough. Put in a bowl, cover with a tea towel and leave to rise until it has roughly doubled in size.

In the meantime make the filling. Mix the corn flour with the sugar and vanilla seeds. Add about 80 ml of the milk and whisk well. Make sure there aren’t any lumps. Bring the rest of the milk to the boil. Add the corn flour mix and boil for about 1 minute, whisking continuously, until the custard has thickened. Leave to cool. I usually place some cling film on top of the custard to prevent a skin from forming. When the custard has cooled down (it can still be lukewarm) mix in the raisins.

Roll out the dough thinly into a rectangle of about 40 by 60 cm. Spread the custard mixture on top evenly and thinly. The filling should not be too thick or it will ooze out when rolling and cutting. Roll up from the shorter side of the rectangle. Cut carefully (I use a sharp serrated knife) into twirls about 2 cm thick. Place on a baking sheet lined with baking paper. Take care not to apply too much pressure when cutting, so the filling stays in place and the twirls keep their shape.

Bake in the preheated oven at 180 degrees for about 25 minutes (or until golden brown on top). In the meantime smooth the marmalade through a sieve and mix with a bit of warm water. Take the twirls out of the oven and brush with the marmalade whilst still hot. This gives them a nice shine. Eat within two days or freeze.

Sand cake - 'Sandkuchen'

The ‘special’ ingredient in this recipe is not sand but corn flour, giving this cake its specific ‘sandy’ texture. To be honest (and as can be seen on the picture) this cake is nothing special, but the most basic of cakes. The Sandkuchen, however, is a very old and traditional recipe and the process of making the batter is quite different from other basic sponge cakes. The addition of corn flour, as well as whipped egg whites and melted butter, make it particularly fine and light. Its flavour is buttery with a subtle hint of lemon. It keeps for at least a week if stored in a tin and it tastes good with a cup of coffee or tea.

I mentioned another one of my attempts at making sand cake in my previous post. It all went wrong, because I filled too much batter in the cake tin and it ended up flooding my entire oven. Beware – this recipe contains very little baking powder, but it rises like crazy. Don’t be tempted to overfill the tin – about half full is enough. Instead of filling all the batter into my large loaf tin, this time I baked one large and one small loaf. This was just about right and there was no need to scrub the oven afterwards.

4 eggs and 2 additional egg yolks

300 g sugar

Finely grated zest from one organic lemon

2 egg whites

200 g flour

150 g corn flour

1 level tsp baking powder

320 g melted butter

Whisk the eggs, egg yolks and the sugar in a food processor or with an electric whisk for at least 5 minutes or until light and fluffy. Whisk the egg whites to firm peaks and carefully fold into the egg mixture. Mix the flour, corn flour and baking powder and also fold into the egg mixture in stages (with about 4 additions). Make sure all the flour has been mixed in well. Finally, stir the melted butter (this can be slightly warm, but should not be hot) into the batter and combine well.

Pour the batter into greased and floured baking tin (do not overfill!) and bake for about 1 hour in the preheated oven at about 175 degrees. Prick with a match or wooden skewer to ensure the cake is baked all the way through.

Leave to rest in the tin for about 10 minutes then turn out of the tin and cool on a wire rack. When the cake is cold dust with icing sugar or decorate with chocolate (recommended). Wrap well in foil or store in a tin and this will keep for at least a week.

Linzer tart - 'Linzertorte'

New year, new recipes. Having been a bit slack over Christmas and the New Year – enjoying cakes and biscuits baked mostly by my parents for a change – I commenced my baking two weekends ago. I had only had a baking break of three weeks (and I did make a poppy seed cake and fruity crumble cake on Christmas Day, so it’s not that I didn’t practice at all), but it all went to pieces. My first cake of 2012 was the famous sand cake (Sandkuchen), but it went so wrong. It started off OK and the cake rose beautifully. But it just rose and rose and when it had covered most of my newly cleaned oven I had to take drastic measures that I don’t want to go into. The second cake I made was my mother’s excellent apple cake with a sour cream topping. This tasted good, but it just didn’t look anywhere near as nice as my mum’s, so it didn’t make it into the blog, either. Finally, this weekend, my baking started to recover. Following a German baked cheesecake that almost hit the mark, the Linzer tart came out top. So here it is: my first recipe of 2012.

Obviously, the Linzer tart is not German, but Austrian. However, it is an extremely popular cake all over Germany and in the south in particular. There are two basic variations of this cake. One is made with a sponge-cake type batter and the decorative grid is piped on. The other, and arguably most original and traditional variant (as in my recipe below), is made from pastry and the decoration is rolled out or cut instead. Although the Linzer tart is eaten all year round, I think it is particularly pleasant in the winter with its subtle flavour of cloves and cinnamon. In order to achieve the typically crumbly and soft texture it is important to wrap the tart in foil and cling film and to let it rest for about a week before it is consumed. The ‘original’ Linzer tart is characterised by a filling of red currant jam (called ‘Ribisel’ in Austria). As this is not widely available in the UK I usually use raspberry jam instead. Any jam or fruit jelly will work well, but I think one with a red colour looks best.

This recipe is for a 28 cm spring form:

For the pastry:

300 g plain flour

300 g ground nuts (a mixture of almonds and hazelnuts is best)

250 g sugar

1 egg and one extra egg yolk

300 g butter

2 large pinches of ground cloves

1 tsp cinnamon

For the filling and decoration:

250 g jam (red currant, if available, or raspberry)

1 egg yolk

Quickly combine the pastry ingredients. Wrap in cling film and leave the pastry to rest in the fridge for about 1 hour.

Roll out about 2/3 of the pastry and add to the greased spring form (press down evenly with your fingers if required). Roll the remaining pastry into a thin sausage (about the thickness of a pen). Line the circumference of the spring form with a length of this sausage to form a rim (this will prevent the jam from oozing out). Spread the jam on top of the cake and then use the remaining strips of pastry to decorate with a grid-like pattern. Brush the pastry rim and grid with egg yolk and bake in a preheated oven at 180 degrees for about 50 minutes.  

Leave the tart to cool, then wrap in aluminium foil and cling film and leave to mature for about one week (or at least 2 days).

Rascals - 'Spitzbuben'

And here it is: my final German Christmas biscuit recipe for the year (I'll be back in January and I promse there won't be any new-year-resolution diet recipes from me). Spitzbuben are another ‘must have’ recipe in every self-respecting Christmas biscuit fanatic’s tins. I have no idea why they are so oddly named or what their origin is, but I do know one thing for sure: they are very good. Spitzbuben are traditionally cut out with a fluted round cutter and filled with either jam or chocolate. However, other shapes are also possible, of course, as the hearts in my picture below.

In Germany my favourite filling for Spitzbuben can be bought in every supermarket: this is called nougat, a paste made from chocolate and ground hazelnuts that tastes delicious. I have not yet found an equivalent for this in the UK. I guess it would be called something like a praline paste, but nothing of the kind seems to be commercially available. A good replacement for German nougat is a mixture of milk chocolate and Nutella (or another chocolate spread) melted together. Alternatively, I have used chocolates with a soft praline filling, such as Lindor or those Belgian sea-shell shaped chocolates. I don’t recommend using just plain chocolate or plain Nutella, as this would be either too hard or too soft. For Spitzbuben filled with jam it is easiest to heat up the jam slightly to make it more spreadable. I also pass it through a sieve if it contains large pieces of fruit. Biscuits filled with jam need to be dried overnight or at least a good few hours in a cool place before they can be put away.

The recipe makes about 60 double biscuits:

375 g flour

½ teaspoon baking powder

200g sugar

Seeds of one vanilla pod

250 g butter

125 g ground hazelnuts

1 egg yolk

For the filling: praline paste (see above) and/or jam of choice

Mix all ingredients until combined in a ball of pastry. Wrap in cling film and leave to rest in the fridge for at least 2 hours or overnight. Roll out the dough very thinly between two layers of cling film.  Cut out biscuits with a round fluted cutter or another shape. Transfer onto a baking sheet covered in baking paper. Bake at 180 degrees for about 7-10 minutes, depending on the size and thickness of the biscuits. The biscuits should not turn brown, only very slightly golden.

Leave to cool before removing from the baking sheet. Then sandwich the biscuits with praline paste or jam. It is easiest to place a blob of filling in the middle of one biscuit and then very slightly press down the second biscuit until the filling has spread to the edges. Leave the biscuits to dry until the filling has firmed up. Dust with icing sugar and store in a tin.

Marzipan and coconut macaroons - 'Kokosmakronen'

I have eaten these macaroons every year around Christmas time for more than three decades. This is my mother’s favourite recipe and, although I am particularly partial to biscuits made with buttery pastry, I have to admit that these are pretty special. The recipe does not contain flour or butter so their consistency is different from a lot of the other biscuits I have baked. The main ingredients are marzipan and coconut and the macaroons are dried in the oven rather than baked. As a result, they are juicy and chewy - decorated with good dark chocolate they taste amazing. 

They are relatively quick to make and they keep fresh in a tin for several weeks. This year I made the macaroons for the first time with marzipan I bought in the UK and not with original raw marzipan paste (Marzipanrohmasse) imported from Germany. Raw marzipan paste is excellent for using in cake batters and cookies, as it contains less sugar and is softer. If marzipan paste is used for cake decoration it needs to be mixed first with additional icing sugar to make it rollable. Luckily, the result I got with the British ‘ready-to roll’ marzipan is absolutely fine. I cut down the amount of sugar used in the original recipe and I cannot tell a difference in terms of consistency or flavour. The recipe makes about 70 macaroons, depending on their size.

5 egg whites

200 g unsweetened desiccated coconut

200 g icing sugar

400 g marzipan

1 tablespoon rum

Some granulated sugar for sprinkling and dark chocolate to decorate

Spread the desiccated coconut on a baking sheet and dry in the oven at a very low heat (100 degrees) for about 20 minutes. Leave the oven door open a gap and make sure the coconut does not change its colour. Remove from the oven and cool.

Whisk the egg whites until stiff. Add 100 g grams of the icing sugar and continue mixing (an electric whisk works best). Then add the marzipan torn into small pieces and keep whisking. Add the rest of the sugar, the rum and the coconut. Whisk until everything is well combined. I usually leave the batter to sit for about 20 minutes or so. If the batter is too runny after this resting period I add a bit more coconut.

Cover a few baking sheets with baking paper. Place walnut-sized lumps of batter on the baking sheet. I use a piping bag as this is the fastest way of doing it. But you can also use a wet spoon to do this and then shape the lumps with wet fingers. Sprinkle the macaroons with a small amount of granulated sugar and bake in the oven at 150 degrees for about 15 minutes. The macaroons' ‘feet’ and their tips should turn a light golden colour. Leave to cool and decorate with melted chocolate. 

Piped almond rings – ‘Spritzgebäck’

I inherited the recipe for these crunchy and buttery biscuits from my lovely grandmother, Mimmi. Every year when I was a child and when she was still alive (she would have been 103 years old this year!) she brought us a big tin of the little rings, decorated with chocolate. My mother baked these biscuits, too, until she gave her old Kenwood Chef to me and now I continue with the tradition. To achieve the specific shape of the rings as shown on the picture, a Kenwood chef or other food processor with a biscuit press attachment (basically a meat grinder with a mounted stencil for piping dough in different shapes) is required. However, the dough can also be rolled into thin sausages and formed into rings by hand. As an alternative, the dough can be pressed into Madeleine moulds. I suppose it could also be rolled out and cut into shapes with a cookie cutter, but I have not tried this yet. A regular biscuit press or piping bag will not work (I am speaking from experience), because the dough contains a lot of nuts and is too tough.

This recipe is enough for a very large tin full of biscuits. If the biscuits have to be shaped by hand the process will take quite a bit longer, so I would probably only go for half the recipe for a start.

450g plain flour

1 egg

200 g sugar

250 g butter

250 g blanched and ground almonds

Seeds from one vanilla pod

150 g dark chocolate to decorate

Mix all of the ingredients (apart from the chocolate) in a food processor or by hand until you have a firm ball of dough. Leave to rest in the fridge for about one hour. Use the biscuit press attachment of your food processor to pipe long strings of dough, cut into pieces about 10 cm long and form into rings. Alternatively, knead sections of the dough until it is elastic, divide the dough into smaller pieces and roll these into sausage shapes about 1 cm thick. Cut into pieces and form into rings. If you would like to make Madeleine shapes, just press pieces of the dough into the mould.

Place the biscuits on a greased baking sheet (or on a baking sheet covered in baking paper) and bake at 180 degrees for about 15 minutes. Leave to cool and decorate with melted chocolate. The biscuits can be kept for quite a few weeks and they stay crunchy if kept in a tin. My grandmother was sometimes known still to have a stash of Spritzgebäck in her larder by Easter.

Traditional Gingerbread - 'Lebkuchen'

Here is another classic and traditional recipe. Of course, there are a multitude of different types of Lebkuchen and this is just one variety of many. You can find gingerbread with nuts, with marzipan, filled with jam or crystallised sugar, baked on a thin wafer, topped with icing or chocolate – the list goes on. This recipe is a plain variety. It is fragrant and spicy, but without nuts or fillings. I like this gingerbread particularly because it reminds me of my childhood. It tastes just  like those brightly decorated gingerbread hearts that are always sold at fairs (do I need to mention the Oktoberfest?) and not only at Christmas time across the south of Germany. The recipe is easy to process and suitable for cutting out shapes that can then be decorated. It is also perfect for building a gingerbread house. Nicely decorated gingerbread shapes are often used as tree decorations (although I think it's a shame to let them go dusty, they taste too good).

Traditional gingerbread contains a lot of honey and the dough needs to be rested to mature and to develop its full flavour. As an avid reader of cookery magazines I am often surprised at the kinds of recipes sold to us as gingerbread. The addition of a few spices to regular buttery pastry does not make a Lebkuchen. Traditionally, gingerbread is baked with potassium carbonate as a raising agent. Regular baking powder or baking soda is not really suitable for gingerbread dough that needs to rest for several days. I have read elsewhere that in case of emergency potassium carbonate can be replaced with half the amount of baking powder. I have not tried this myself, but apparently it affects the flavour and the biscuits are harder and drier because baking powder does not reabsorb moisture into the gingerbread. In Germany potassium carbonate (Pottasche) is sold in little sachets in the run-up to Christmas. The same sachets can be purchased on ebay, but I have also seen food grade potassium carbonate for sale relatively cheaply elsewhere on the internet. The recipe makes about two tins full of gingerbread shapes.

For the gingerbread spice mix:

1 level tablespoon of cinnamon

2 generous pinches of ground cloves

1 generous pinch each of ground allspice, nutmeg, coriander, cardamom, ginger and mace

For the dough:

250g honey

250 g Demerara sugar

550 g flour

2 tbsp cocoa powder (optional)

1 egg

12 g potassium carbonate

4 cl rum or water

Heat the honey with the sugar and butter and stir until all the sugar has dissolved. Do not boil. Take off the heat and leave to cool down for a bit. Now stir in the flour, the egg and the spices (add the cocoa powder if you would like darker ginger bread, as on my pictures) and mix well with an electric hand blender, or in the food processor. Dissolve the potassium carbonate in the rum or water and add to the dough, mixing well. If the dough is extremely sticky add some more flour, but not too much. The dough firms up and becomes less sticky when it has rested. Cover the bowl with aluminium foil or a plate and leave to rest in a cool place. The dough needs to mature for at least two days and longer if there is time. My gingerbread dough rested in my fridge’s vegetable drawer for three weeks.

When the dough is ready bring it back to room temperature and knead it in sections until soft and elastic. Roll out the dough between two layers of clingfilm until about ½ cm thick. Cut out the shapes you like, place on a baking sheet covered in baking paper and bake at 180 degrees for 15 – 20 minutes (baking time depends on the size of the biscuits). The shapes will puff up and increase in size, so leave some space in between them. It is important to keep an eye on the biscuits and not to let them go too dark or to burn around the edges (the raw dough is quite dark, so this is not so easy to see). If the biscuits go too dark they will be hard and taste bitter. Leave to cool on the baking sheet before removing them.

The sky’s the limit when it comes to decorating the gingerbread. I like heart shapes decorated with half an almond for a traditional look (the almond is put on the biscuit before baking). The gingerbread also tastes great dipped into melted dark chocolate and it can be decorated with sprinkles if desired. 

The gingerbread is soft when it comes out of the oven and hardens as it cools down. The biscuits should be stored in a tin for a few days before you eat them to allow them to soften again. If the gingerbread is too hard even after a day or two put a piece of fresh apple in the tin as this helps to make them soft.