Dresden Cheese Cake Eierschecke

eierschecke

The Dresden Cheese Cake Eierschecke is a cake specialty from Dresden, mainly from Saxon and Thuringia. The photo below shows the famous and beautiful cheese store and restaurant “Pfunds” www.pfunds.de. where they sell this cake (see the photo below, showing the cheese chop).

THE HISTORY

Schecke is a cake that is made on a baking tray out of a yeast dough and it is topped with apples, quark or poppy seeds. Tt also has a glaze that is made out of egg, cream, sugar and flour.
Back in the 14th century the  Schecke was the name for men clothing and consisted of 3 parts (upper, belt, and lower part). The cake had been named after these men clothes.

The Cake “Schecke” has 3 Parts:
The upper layer is a creamy egg yolk with butter, sugar and vanilla pudding; the middle part is mainly a mix of quark, egg, butter and vanilla pudding; the lower part is a dough made out of yeast or a normal mix. That is the Dresdner Eierschecke.dresden pfunds store
The cake is cut in rectangle pieces or like a tart. You can add raisins, almonds, Streusel or a  chocolate glaze.  Here is the recipe for you on how to make this cake from scratch. Happy Baking!

 

Ingredients Dresden Cheese Cake Eierschecke

For the Dough
65 g Butter
50 g sugar
1 egg
1/2 package baking powder, 0.3oz
200 g flour

For the Filling
50 g butter
1 egg
75 g sugar
500 g quark Make your own Quark – click here –
500ml milk
1 package vanilla pudding, Dr. Oetker – Find it here –

Top Layer
3 eggs, separated
75 g sugar
100 g butter and some butter for greasing the form

Every Year from Nov 1 – Dec 18

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Baking Instructions Dresden Cheese Cake Eierschecke

– Combine all dough ingredients in a bowl, mix well.
– You get a crumbly dough. Knead the dough until it is smooth.
– Grease a spring form 10 inches or layer one with parchment paper.
– Fill the dough into the spring form. Spread even.

Make the Filling
– Mix all ingredients for the filling.
– Make the pudding per instructions. Half of the pudding will be added to the filling. Let the pudding cool off until it’s warm, place plastic foil on top, to prevent skin build up.
– Fill the cream on the dough.
– Preheat oven to 300F.

Top Layer
– Separate eggs, then beat egg whites until firm.
– For the topping beat egg yolks, sugar and butter until creamy.
– Ad the remaining pudding; mix well, then add the firm egg white and carefully fold in the cream.
– Place it on top of the filling.

– Bake for 50-60 min on 190 C (convection) 375F – After 30 min cover the cake with parchment paper or foil, so the surface won’t get brown.
– Let the cake cool off in the form, then release from form carefully.

Serve with whipped cream.


Baking Ingredients From LoveGermanfood.com 
german baking powder vanilla pudding dr oetkervanilla sugar

Sausages in Beer Gravy – Authentic German Recipe

sausages in beer gravy

Sausages in beer gravy  is a authentic and original German dish. Germany is the country of the best sausage making since centuries. The best sausages are made in Germany. You probably know the simple version of a boiled and/or fried sausage that you enjoy with a roll or bread and Sauerkraut. The recipe today shows an interesting way to cook the sausages: They are served in a beer gravy together with mashed potatoes and Sauerkraut. Any other side dish would be delicious too: fried potatoes, Spätzle, red cabbage or dumplings. For making the gravy you would use dark beer, see below what kind of beer to use. Happy Cooking!

Ingredients Sausages in Beer Gravy

4 sausages (uncooked Bratwurst or Brats)
1 onion
125 ml beer (preferably dark beer, if the typical Bavarian dark beer is not available, you can use instead ale, Guinness or Stout)
125 ml  water
1 clove
1/4 bay leave
1 slice lemon
2 tbsp flour, salt
Worcester Sauce to taste
1 tbsp mustard (medium, preferably German)


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Cooking Instructions Sausages in Beer Gravy

– Place sausages in a pot with water and bring it to a boil; take them out.
– Heat ghee or butter in a skillet. Fry sausages on all sides evenly until they are showing a light brown crust on both sides.
– Remove from the pan.
– Chop onions fine and saute them in the same pan you fried the sausages until they are light brown.
– De-glaze with beer and water (or just use beer).

– Add bay leave, clove, lemon, salt, mustard and Worcester Sauce.
– Bring to a boil then place sausages into the sauce.
– On low heat and covered let simmer for 15-20 minutes.
– Remove bay leave, clove and lemon, place sausages on a warm dish and cover with aluminum foil (keep it warm).
– In some cold water mix the flour, stir until smooth; add to the gravy.

Serve with mashed or boiled potatoes, Sauerkraut or red cabbage.



photosource

Kratzete – Swabian Sweet Specialty

kratzete

This German dish called Kratzete reminds a lot of Kaiserschmarrn but is slightly different. It’s served mainly, and if not only, in the region of Swabia in Baden-Württemberg, a state in southwest Germany bordering France and Switzerland. The pancake batter will be torn apart while cooking and the result ate smaller pieces dusted with powdered sugar. Happy Cooking!

Ingredients Kratzete

3 medium-large eggs
250 g flour
1 dash salt
1 tsp sugar
400 ml milk
clarified butter
cinnamon-sugar mix or powdered sugar
german baking ingredients

Cooking Instructions Kratzete

– Separate eggs.
– Combine yolks with flour, salt, sugar and milk and mix until smooth.
– Beat egg whites firm and fold into dough.
– In a non-stick pan heat some clarified butter.
– Add little portions of the dough and bake like pancakes. Before they are done tera them apart into smaller pieces, and bake until finished.
– Keep warm i n the oven until all dough is done.
– Dust with powdered sugar or a mix of cinnamon and sugar. If you like serve with apple or plum compote or apple sauce.

kratzete apple sauce

Authentic German Chocolate Rum Balls

authentic german rum balls

This is a recipe for authentic German chocolate rum balls which is very popular for the holidays. There is no Christmas without these delicious chocolate balls.It’s an easy recipe and you don’t need any special ingredients. Happy Baking!

Ingredients Authentic German Chocolate Rum Balls

100 g butter, warm
100 g powdered sugar
200 g milk chocolate
100 g dark chocolate, semi-sweet (60-70% cocoa)
4 tbsp dark rum (or Amaretto, Brandy)
Chocolate sprinkles or unsweetened cocoa powder

 

Baking Instructions

(makes about 40 balls)

– Butter should be very soft. Mix butter until creamy.
– Sieve powdered sugar, and add to the butter.
– Break chocolate into smaller pieces, melt by using the double boiler method.
– Combine butter-sugar mix with chocolate and rum.
– Let sit in fridge for 1 hour.
– Dip hands in cold water and form small balls out of the chocolate batter.
– Roll the balls in cocoa powder or in chocolate sprinkles. If you like you can use also unsweetened grated coconut. Place on a plate.
– Let sit in the fridge for 1 hour.
– Place each ball into matching paper cups (the ones you use for pralines).


German Spekulatius Mandarine Dessert

german spekulatius mandarine dessert

A perfect German Christmas menu ends with a dessert that is including holiday spices, and which will end the menu perfectly. One of such desserts is the German Spekulatius Mandarine Dessert. The spiced cookies are available at Aldi, German specialty stores or Cost Plus Market. You also need quark for making the cream. If you have a shop nearby that sells quark, you are lucky. if not you can make it from scratch (see link below). Happy Cooking!

Ingredients German Spekulatius Mandarine Dessert

(3 servings in small glasses or 2 for bigger glasses)
250 g quark – How to Make Quark –
200 ml heavy cream
some milk
2 packages vanilla sugar- 0.6oz
50 g sugar (or to taste)
1 small can mandarine oranges, unsweetened – keep some for decoration
8 Spekulatius cookies
cinnamon to taste

Cooking Instructions

– Beat heavy cream until firm.
– Combine quark with milk, vanilla sugar, cinnamon and regular sugar, mix well.
– Add the heavy cream, mix.
– Crumble the Spekulatius cookies: Use a freezing plastic bag, place cookies inside and crumble with a rolling pin.
– Layer the cream alternating with crumbles and mandarines into dessert glasses.
– Place one mandarine orange on top of each glass.


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Recipe/photo source

German Hot White Chocolate – Irresistible

German Hot White Chocolate

Who doesn’t love hot chocolate? The popular hot winter beverage can be made with dark or with white chocolate. Here’s the recipe for a German Hot White Chocolate – Simply irresistible. Happy Cooking and Happy Holidays!

Ingredients German Hot White Chocolate

(4 servings)
750 ml milk
125 g white chocolate
2 tbsp liquor such as Coffee or egg liquor
125 ml heavy cream
ground cinnamon


Enjoy a piece of German Cake with a Cup of Hot Chocolate

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Cooking Instructions

– Bring the milk to a boil, then remove from stove.
– Break chocolate into small pieces and add to hot milk.
– Mix until chocolate has melted completely. If you still have some chocolate pieces heat the milk again.
– Add the liquor, mix well and pour into glasses or cups.
– Beat heavy cream but not firm, it should be creamy.
– Place cream on top and sprinkle with cinnamon.

Black Forest Gugelhupf – Authentic German

black forest gugelhupf

The Black Forest Gugelhupf is a German cake that is containing sour cherries and Kirschschnaps, the famous brandy from the Black Forest. If you don’t want to use the brandy you might want to add some rum flavor which contains no alcohol. The cake should be made in a Gugelhupf form (Bundt form) but if you don’t have one you can use a round baking form that has a hole (10 inches) in the middle, see below. Trader Joes or Aldi carries sour cherries. Happy Baking.

Ingredients Black Forest Gugelhupf

1 jar (24oz) sour cherries
60 ml Kirschschnaps (Cherry Brandy), alternatively rum flavor
100 g semi-sweet chocolate
200 g butter
300 g sugar
1 dash salt
5 eggs
400 g flour
3 tsp baking powder
100 ml milk
2 tsp cocoa, unsweetened
1 package vanilla sugar 0.3oz – How to make Vanilla Sugar –
250 g powdered sugar
some butter and flour for the form
german baking ingredients

Baking Instructions Black Forest Gugelhupf

– Drain cherries and drip with 30ml Kirschschnaps (brandy).
– Melt chocolate in double boiler.
– Mix soft butter, salt and sugar, add one egg after the other.
– Mix flour with baking powder, add alternating with milk.
– Part dough.
– In one part add cherries, the other part mix with molten chocolate, 1 tsp cocoa and vanilla sugar.
– Grease gugelhupf form and dust completely with flour.
– Fill in light dough, on top fill dark dough, with a fork go through both dough in spirals.
– Pre-heat oven to 350 F, bake cake for 60-70 min.
– Mix powdered sugar with remaining Kitsch Brandy and 2 tbsp water.
– If you like a two-colored glaze mix half of the glaze with 1 tsp cocoa.
– When cake is done add glaze(s) on top.

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German Rum Pot Muffins Recipe

rum pot muffins

Try these German Rum Pot muffins –  It’s a German recipe and you would need to have fruit from the rum pot, or Rumtopf in German,  to make these delicious muffins.
Rumtopf is a German dessert that is served during the winter months. It is a  mixture of various kinds of fruit, rum and sugar that is in a large stoneware pot (the rum pot) and will be matured for several months until the fruit is very soft and completely saturated with rum.
Making a Rumtopf is easy you just need to be patient and don’t eat it before it has reached the final result after 2-3 months.
You can use many fruit for the Rumtopf – Click here to Go to the Rumtopf recipe – Happy Baking!

Ingredients Rum Pot Muffins

60 g butter
50 g sugar
1 package vanilla sugar 0.5oz
50 g potato starch or Mondamin
70 g flour
1 egg
1/2 tsp baking powder
125 g fruit in rum
50 g quince jelly (Gelee) or alternatively red currant or apricot
paper forms for muffins
german baking ingredients

Cooking Instructions Rum Pot Muffins

– Mix sugar, butter, vanilla sugar and egg and beat until bubbly.
– Mix flour, starch and baking powder and add to dough.
– Let the fruit from the rum pot drip and add to the dough.
– Place muffin forms into a muffin tray.
– Fill forms 2/3 with dough.
– Bake in pre-heated oven on 160-180 C or 375 F for 20-25 minutes.
– Heat quince jelly and when it is liquid (don’t bring it to a boil) spread over the muffins.