The Cherry Cream dessert is a delicious combination of sour cherries, heavy cream, and Kirsch Schnaps. In the South of Germany, especially in the Black Forest, you can get the best Kirsch Schnaps and sour cherries. These cherries can be found in many German baking recipes such as cakes and pastries. They are very juicy and therefor great for this dessert. See our notes on using gelatin because you need it for making this delicious dessert. Happy Cooking!
8 sheets red gelatin – if you cannot get them, use white gelatin and add some dark, real cherry or red grape juice for the red color
600 g sour cherries fresh or from the jar without pits (see below)
250 ml red wine
110 g sugar
10cl Kirsch Schnaps
6 sheets white gelatin
300 ml milk
3 egg yolks
1 whole egg
500 g heavy cream
2 tbsp grated chocolate
1. Soak red gelatin for about 10 minutes in water or red juice.
– Remove pit from fresh cherrie, combine with red wine and 2 tbsp sugar, and let simmer for 3 minutes.
– Drain canned cherries and warm them with red wine, then remove from stove.
2. Press all water out of the gelatin; dissolve gelatin in the cherries and add the Kirsch Schnaps.
– Fill into 6 decorative glasses and keep cool.
3. Soak the white gelatin.
– Slice vanilla bean and with the milk and remaining sugar bring to a boil.
– Remove the bean, scrape out the vanilla pulp, and add to the milk.
4. Make the egg-milk cream: Beat egg yolks and whole egg until foamy.
– Add to the hot milk – Important: Milk should not be boiling hot!
– Mix well.
– Dissolve the white gelatin in the milk. Keep it cool.
5. Beat the heavy cream until firm.
– The egg-milk cream will start to thicken, mix in carefully the firm heavy cream.
– Arrange the cream on top of the cherries, and sprinkle with grated chocolate; decorate with one whole cherry.
How to Use Gelatin Sheets and Substitute with Powdered Gelatin
You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling:
1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.
The recipe is asking for red and clear gelatin sheets. It’s almost impossible to find red gelatin sheets in the USA. We recommend to use red juice and combine it with the gelatin.
Dr. Oetker has the best gelatin sheets here in the USA.
Gelatin sheets are the purest form of neutral gelatin available with a strong set. Use to make molds, aspics, fondants icing, chaud/froid (jelled white sauce to glaze hams, turkeys, etc.) and desserts. Perfect to top and seal homemade pâtés. Simply soak the sheets in cold water for one minute, squeeze, then add to boiling water or any other liquids. Cool and let set. When set, gelatin can stand at room temperature for several hours without weeping which makes it useful for a buffet setting.
Find out how to make this special jam, that is so popular in Germany and you find it in almost any supermarket. Unfortunately not in the USA: Rose hip Jam or “Hagebutten Marmelade”. It’s some work to make it, you need to reserve 2 hours. But the outcome is a jam, that will be more than delicious. Happy Cooking!
More Info on Making Rosehip Jam
½ lemon, juiced
apple or orange juice as needed
1 kg Gelierzucker – Gelling sugar or regular sugar
1-2 tsp cinnamon to taste
– Wash rose hips, cut of stems and blossom. Cut open and remove the seeds (Important – If you don’t remove the seeds, you must press the cooked rose hips through a sieve after the grinding process). Then wash again.
– Add 600-700ml water in a pan and cook them until they are tender, this can be 1 hour.
– Let cool of a bit. Use a so called “Flotte Lotte”, a food mill, to mash the rose hips. (see below) You can also use a grain mill grinder or a metal food grinder. Important is that the rose hips have to be grind very fine.
This should result in about 700 – 800 g mashed rose hips.
– Add as much apple juice is needed to get a creamy liquid. Also add a bit of orange juice, and lemon juice plus cinnamon.
– Now add the sugar, and best is to let sit overnight.
– Bring to a boil and let boil for 3 min.
– Rinse jam jars with boiling hot water, place them upside down on a clean kitchen cloth and while still hot, add the hot jam. Cover with a lid right away.
There must be hundreds of apple cake recipes in Germany. Today I want to feature the Classic German apple Cake made out of base cake (Mürbeteig, short cake), a filling and a top, decorated with almonds and cookies. It takes some time , about 1 hr 45 min until it’s done but it’s worth it! Enjoy this cake with a nice cup of German coffee such as from Tschibo. Happy Baking!
Base Cake (Mürbeteig)
400 g flour
1 tsp baking powder
200 g butter
150 g sugar
1 dash salt
75 g raisins
2 tbsp rum or rum flavor
Juice from 1 lemon
1/4 liter apple juice (unsweetened)
75 g almond slivers
1-2 tbsp Vanilla pudding or cornstarch and vanilla extract (depends on how much liquid you get)
2.5 lbs apples
50 g powdered sugar
1-2 tbsp lemon juice
powdered sugar for dusting and almond slices for decoration
Make Make Base Cake (Mürbeteig)
– Mix flour with baking powder
– Make flakes from the butter.
– Combine flour, butter, eggs and salt and swiftly knead with the hands until you get a smooth dough.
– Form to a ball, wrap in plastic foil and place for 30 min in fridge.
Make the Apple Filling
– Soak raisins in rum (or apple juice with rum flavor)
– Peel apples, remove core, cut in quarters, then small pieces. Drizzle with lemon juice.
– Bring apple juice to a brief boil, add apple pieces and 50 g sugar. Let simmer for about 5 min on low heat.
– Mix pudding powder in some water, whisk well. Add to the apples. Bring to a brief boil (should have thickened the liquid).
– Add raisins and almonds, mix well.
– Pre-heat oven to 200 C / 390 F convection (350F regular oven).
Use some dough for the decorative forms on top of the cake (roll cake and cut out with cookie cutter).
– Roll 2/3 of the dough flat so you get a circle of 32 cm (12 inches) diameter.
– Grease a 26 cm (10 inches) springform and dust with flour.
– Place the circle on bottom of spring form. Press dough around the rim.
– With a fork poke the dough several times.
– Add apples on top.
– Roll remaining dough to a circle with 10 inches diameter. Place this circle on top of apples. Poke with a fork several times.
– Bake for about 50-60 min. Bake decorative forms for about 10 min.
– For the glaze mix powdered sugar and lemon juice until smooth.
– When cake is done spread a thin layer of the glaze over the top.Let dry.
– Dust with powdered sugar (optional).
– Decorate with sliced almonds and the cut out forms (picture shows leaves).
This truffle whiskey cake is a very special layered cake that could be served for the holidays, a festive occasion or just for the sake of chocolate love.It’s a great cake that you will love. Happy Baking!
1/4 liter milk
500 g semi sweet chocolate
250 g butter, very soft
1 package vanilla sugar
250 g sugar
1 dash salt
100 g corn starch
250 g flour
50 g cocoa, unsweetened
1 package baking powder Dr Oetker
2 tbsp cocoa for dusting
MAKE BASE CAKE
– Chop 100 g chocolate coarsely. Heat the milk, add chocolate and let it melt on medium to low heat. Never bring to a boil!
– Melt the butter (don’t let it become hot!), combine with sugar, vanilla sugar and salt. Mix until bubbly.
– Add eggs one after the other with 50 g starch.
– Combine 50 g starch, flour and baking powder. Sieve into the dough.
– Add the chocolate milk. Mix well.
– Grease a springform (26cm or 10 inches), dust with flour.
– Preheat oven to 175 C or 350F (convection 150C / 300 F)
– Add the dough in the springform, spread even.
– Bake for 50-60 min.Cover if needed with parchment paper if it needs to get dark.
– When done release the form closure, let cool off in the open form.
MAKE THE FILLING
– Chop 400 g chocolate coarsely. Heat heavy cream, add chocolate and let it melt on medium to low heat. Never bring it to a boil!
– Keep it for about 2 hrs cool.
– Cut the base cake one time horizontally.
– Drizzle whiskey on both parts.
– Place a cake ring around the bottom layer.
– Beat the chocolate cream until it’s very creamy.
– Spread half of the cream on bottom layer. then place second layer on top. Spread more cream on top (keep some for the decoration). Even it out with a cake knife so the surface is very smooth.
– Place remaining cream into a frosting bag with star nozzle and squirt 16 tuffs on the surface (1 for each cake piece).
– Keep the cake at least 1 hour in the fridge.
– Before serving dust with cocoa powder.
You can add 1 package of Whip it to the chocolate cream (the one with the heavy cream). It will increase the firmness.
We have several pancake recipes on this website but today I found an authentic German recipe that was too simple to be true! It’s a proven recipe, nothing can fail. Make these pancakes for your Sunday brunch, for a dessert with ice cream and whipped cream or just for a treat with Nutella or maple syrup. It could be even a Valentine’s Day surprise or a dessert for a romantic dinner for Two. There are so many options and occasions! Happy Cooking!
(for 3-4 pancakes) depending on the size of the pan
6 tbsp flour
¼ Liter milk or mineral water
1 dash salt or sugar for sweet pancakes
4 tbsp butter for frying
fresh fruit such as peaches, strawberries, blueberries mixed with some vanilla extract
thin layer of apricot jam
dust with powdered sugar and slightly roasted sliced almonds
mix of sugar and cinnamon
lingonberry jam – vanilla ice cream – whipped cream – Nutella – Maple syrup
– Place flour into a bowl, add milk or water, whisk well until dough is smooth.
– Add eggs and salt or sugar.
You should get a thicker dough, it should not be thin.
– Let sit for 30 minutes.
– Heat butter in a non-stick pan.
– With a ladle add the dough and spread it evenly around in the pan.
– Turn the pancake when you see that the dough has become somewhat firm on the surface.
– Always add some butter to the pan, the pancakes shouldn’t swim in butter but you need a good amount.
– Roll the pancake and keep in the warm oven until all pancakes are done.
– Make the base dough per instructions.
– If you like you cam puree fruit with a stick mixer, add sugar, vanilla sugar to taste. You can add also a hint of Cognac or Whiskey for some flavor.
– Or just chop the fruit into small pieces.
– Spread the puree/fruit pieces over the baked pan cakes, roll each one and place on a warm plate.
– Dust with some powdered sugar
For all pancakes: Serve them right away.
– Make the base dough per instructions.
– These pancakes must be very thin, like the French crepes.
– Roast the sliced almonds in a pan without any grease. They should just get slightly brown.
– When done spread a thin layer of jam on each pancake and sprinkle with roasted almonds.
– Fold them on a plate and dust with powdered sugar. If you like serve them with a dot of whipped cream.
The Southern German Apple Cake is a specialty from the South of Germany and is different than other apple cakes featured on this website. This German apple cake is awesome for any “Kaffee and Kuchen” table, for the holidays, for birthdays and festive occasions. The apples are covered in a creamy filling and will be placed on a light dough. It is easy to make. Even baking beginners will succeed. I prefer to add raisins and cinnamon. We had this cake some days ago, and it was gone within one day! My husband said, “The best apple cake I ever had!” What a compliment! Try it out and let me know how you liked it. Happy Baking!
200 g butter – 1.5 sticks
60 g sugar
150 g flour
1/4 tsp baking powder
juice from 1 lemon
1 package vanilla sugar 0.3oz – How to make Vanilla Sugar –
4-5 medium size apples
70 g powdered sugar
1 tbsp vanilla pudding powder
(1 tsp liquid vanilla and 1 tbsp corn starch if you don’t use the vanilla pudding powder)
butter for the form and flour for dusting the form
3 tbsp chopped almonds and/or 3 tbsp raisins
cinnamon to taste
Never struggle with a Yeast Dough Cake – Here is the NO FAIL Baking Mix!
– Pre-heat oven to 350 F.
– Grease a spring form (10 inches) and sprinkle with bread crumbs.
– Melt 100 g butter, let cool off a bit (shouldn’t be hot).
– Separate eggs.
– Beat egg yolks with 60 g sugar until creamy.
– Mix flour with baking powder, add to the egg cream, swiftly mix it, then add the butter.
– Fill dough into the form, the best is with wet hands squeeze it evenly into the form. The dough consistency is not soft and not firm.
– Place dough in the fridge for 15-30 min (dough needs to get firm).
– Peel apples, remove core and cut in slices, mix with lemon juice to prevent browning.
– Soften butter, and mix with powdered sugar, pudding powder or starch, add vanilla.
– Beat egg whites until firm.
– Add egg whites to the cream, mix gently with a spatula, add apple slices, mix gently.
– Remove dough from fridge (the dough should be firm), create an edge of 1.5 inches, gently press the dough around the rim of the form.
– Add the apple cream.
– Sprinkle with chopped almonds and/or add the raisins and cinnamon; mix well.
– Bake for 55 minutes, cover with foil to prevent that cake gets brown.
– Optional: Dust with powdered sugar.
Let cool off a bit before you release from the form. This cake tastes delicious if it is still warm 🙂
Serve with whipped cream.
The German Butter Cake is a perfect cake for baking beginners. In Germany we love simple cakes because they can be made fast. If you get unexpected guests you can make this cake! This original German cake recipe is popular throughout Germany. You can vary the recipe by adding sour cherries, apricots or peaches. Just place them into the dough or on the bottom of the baking tray. Enjoy this cake with a good cup of German coffee – Such as TSCHIBO Exclusive! Happy Baking!
some butter for greasing the baking tray
250 g heavy cream – 1 cup
200 g butter – 2 sticks
1 Package baking powder (0.5oz)
1 package Dr Oetker Vanilla sugar (0.32oz) – How to Make Vanilla Sugar –
4 tbsp milk
250 g sliced almonds – 8.8oz
1 dash salt
400 g flour – 3 1/3 cups
300 g sugar – 1 1/2 cups (if you like the cake sweeter use 500g or 2 1/2 cups; the original recipe is using this amount, we find it a bit too sweet)
– Preheat oven to 350 F.
– Grease a deeper baking tray, dust with flour. Alternatively use a high side sheet cake pan (see below) and layer it with parchment paper (no greasing).
– Mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
– Add eggs, sieved flour, 75 g very soft butter, 1 vanilla sugar and baking powder, mix well.
– Spread the dough on the baking tray and bake for about 12-15 min.
– Melt remaining butter, add remaining sugar, milk and almonds, mix well.
– Spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.
This is an original German Goulash recipe or paprika beef stew with red pepper and mushrooms (in German Gulasch or Rindsgulasch). It is one of the best goulash variations and I got the recipe from my sister-in-law from Germany. It is an authentic German recipe, proven and easy to make. Happy Cooking!
500 g beef stew
2 medium size onions
2 red peppers
250 g mushrooms, white
2 tbsp cooking oil
2 tbsp Tomato paste
salt, pepper, to taste
2 tsp mild red paprika or use the EDORA Goulash seasoning – see below
– Heat oil in a skillet; fry meat briskly bit by bit (don’t use it all at once); when all meat is browned take off the skillet.
– Chop onions finely, saute until transparent in the same skillet.
– Cut red pepper in fine stripes, add to onions and saute for some minutes.
– Add meat, spice with salt, pepper and mild red paprika powder or Edora seasoning.
– Add 2-3 tbsp tomato paste, fill up with some water (1/2 cup or less; should not be too thin).
– Reduce heat and let simmer for 1.5 – 2 hours until meat is tender (depends on the meat).
– 10 minutes before the end of cooking time add the sliced mushrooms.
Serve with your favorite pasta or rice.