german dessert recipes
German Dessert Recipes
For those who have a sweet tooth that nags your senses for rich, sweet dishes then you'll find these scrumptious German dessert recipes quite satisfying. These recipes have been around since a very long time and have gained numerous variations across the globe.
- Semi sweet chocolate, 500g
- White sugar, 2½ cups
- Whipped cream, 2 cups
- All-purpose flour, 2 cups
- Pitted cherries, 1 can
- Milk, 1½ cups
- Cocoa powder, 1 cup (Unsweetened)
- Shortening, ½ cup
- Kirschwasser, ½ cup
- Eggs, 2
- Baking soda, 1½ teaspoons
- Salt, 1 teaspoon
- Vanilla extract, 1 teaspoon
- Salt, a pinch
- First, preheat the oven to 350°F.
- Cover the base of two 8 inch round pans with parchment paper circles.
- Sift together the flour, cocoa, baking soda, and 1 teaspoon of salt. Set the mixture aside.
- Now, beat the shortening and sugar until the mixture gets light and fluffy.
- Add eggs, vanilla extract, and beat well and stir in the milk to form a paste.
- Pour the mixture into the baking pans and bake for 35 to 40 minutes.
- Allow the cake to cool down completely and remove the paper from underneath the cakes.
- Cut each layer in half, horizontally, making 4 layers of the cake.
- Sprinkle all the layers of the cake with Kirschwasser.
- Now whip the cream and blend in the vanilla, sugar, salt, and Kirschwasser.
- Spread the whipped cream and cherry filling on every layer of the cake.
- Now, frost the top and sides of the cake.
- Sprinkle with chocolate curls and serve chilled.
- Raspberries, 1½ lbs
- Black currants, 1 lbs
- Sugar, 1 cup
- Rum, 1 cup
- Water, 1 quart
- Cornstarch, ½ cup
- Wash the currants and berries and pick out the stems.
- Combine the fruit with water and sugar in a saucepan.
- Bring the mixture to a boil and cook the fruit over medium heat until the fruit softens a little. Do not overcook the mixture; the fruits should retain their shape.
- Stir in the cornstarch into some water and dissolve it into the juice.
- Bring the mixture to boil, cook until thickened, and then remove from heat.
- Blend in the rum in this mixture now.
- Set the pudding and serve chilled with cold milk or cream.
- All-purpose flour, 9 oz
- Water, ½ cup (lukewarm)
- Egg, 1
- Vegetable Oil, 2 tablespoons
- Salt, a pinch
- Breadcrumbs, 3 oz (roasted in butter)
- Butter, 1½ oz (melted)
- Tart apples, 3½ lbs (peeled and sliced thin)
- Nuts, 3½ oz (chopped)
- Sugar, 3½ oz
- Sultanas, 3½ oz
- Rum, 3 tablespoons
- Cinnamon, 1½ teaspoons
- Butter, 1 oz
- Cream, 3 tablespoons (sweet)
- Sugar, 2 teaspoons
- First you need to prepare the strudel dough. For this sieve the flour and mix the salt in it.
- Now, mix the oil, egg, and lukewarm water in the flour till you get a soft and smooth dough.
- Now, knead the dough quickly till it become slightly elastic in texture.
- Brush the ball of dough with oil and let it rest in a warm place for ½ hour. The dough is now ready to use.
- Meanwhile put the apples, nuts, and sultanas in a mixing bowl. Mix in the sugar, spices, and rum, and let the mixture rest till the rum is absorbed completely.
- Roll out the dough and spread it.
- Brush the dough with butter and sprinkle the roasted breadcrumbs on it.
- Spread the filling on the dough evenly leaving out only the edges.
- Fold the edges, and apply some butter on them. Roll the dough and place it on a buttered baking sheet, seam down. Brush the roll with butter.
- Bake the strudel for about 40 minutes in a preheated oven at 400°F. During the baking process you have brush the roll with butter several times. A few minutes before removing the strudel from the oven, you must brush it with sweet cream.
- Remove from the oven and let it rest for some time. Cut the roll into slices and dust with powdered sugar. The strudel is ready to be served.