Q&A: I need help finding a German dessert recipe …?

Question by Tim F: I need help finding a German dessert recipe …?
I lived in Germany during most of the 1980s as a kid. I remember the big fests around the Augsburg/Munich area. There was one dessert that the street vendors sold that I am trying to find. Here’s a description:

A pan with a large lump of soft, white dough about 8 inches in diameter and 2 or three inches high. Inside the dough was usually a jelly or custard filling. Warm milk was poured over the dough and brown sugar added.

The entire thing looked like an uncooked blob of dough, but it was so soft and delicious. Can anyone tell me the name of this dessert or find me a picture of the it and the recipe?

Best answer:

Answer by Mithi
Altdeutsche Brotchen (Old German Muffins)

Altdeutsche Brotchen (Old German Muffins)
Ingredients:

3/4 c Butter Or Margarine
1/2 c Sugar
2 Eggs; Large
1 T Rum
1 t Vanilla Extract
3 T Milk
1/2 t Cinnamon
2 t Baking Powder
2 1/4 c Flour; Unbleached
1/4 c Almonds; Ground
1 T Orange Rind; Grated
1/4 c Raisins; If Desired

Instructions:
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned.

Makes 18 muffins.
Servings: 4

Apfelpfannkuchen (Apple Pancakes)
Ingredients:

2/3 c Flour; Unbleached, Unsifted
2 t Sugar
1/4 t Salt
4 Eggs; Large, Beaten
1/2 c Milk
2 c Apple; Slices
3/4 c Butter Or Margarine
2 T Sugar
1/4 t Cinnamon

Instructions:
Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.

Servings: 4

Apfelstrudel (Apple Strudel)
Ingredients:

6 c Apples; Tart, Sliced
3/4 c Raisins
1 T Lemon Rind; Grated
3/4 c Sugar
2 t Cinnamon
3/4 c Almonds; Ground
8 oz Fillo Leaves; 1/2 Box,Thawed
1 3/4 c Butter;(No Margarine),Melted
1 c Bread Crumbs; Finely Crushed

Instructions:
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.

Makes 2 strudels, 6 to 8 servings each.

Note:
Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.

Servings: 6

Bayerische Erdbeercreme (Strawberry Bavarian)
Ingredients:

1 qt Strawberries; Fresh
3/4 c Sugar
1 T Gelatin; Unflavored,(1 env.)
1/2 c ;Water, Cold
2 t Lemon Juice
1 c Cream; Heavy, Whipped

Instructions:
Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve.
Servings: 6

Bayerische Vanillecreme (Bavarian Vanilla Cream)
Ingredients:

2 pk Gelatin; Unflavored
1/2 c ;Water, Cold
9 T Sugar
1 T Cornstarch
2 Eggs; Large, Beaten
1 1/2 c Milk; Scalded
1 c Ice Cream; Vanilla
1 t Vanilla
1 c Cream; Heavy, Whipped

Instructions:
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits.
Servings: 6

Blitzkuchen Mit Apfeln (Apple Cake)
Ingredients:

6 Apples; Medium, Tart
2 Lemons; Medium, Juiced
3 T Sugar
3 T Butter
3/4 c Sugar
2 Egg Yolks; Large, Divided *
1/2 Lemon;Juiced And Peel Grated
1 t Baking Powder
1 1/2 c Flour; Unbleached
3/4 c Milk
1 T Rum
2 Egg Whites; Large
1 T Butter; To Grease Cake Pan
1 t Vegetable Oil
3 T Confectioners’ Sugar

* Do not put the egg yolks together as they will be used individually.

Instructions:
Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners’ sugar.
Servings: 6

Fladle Uberbacken (Swabian Pancakes)
Ingredients:

1 1/4 c Flour; Unbleached
3 Eggs; Large
1/2 t Salt
2 c Milk
1 t Vegetable Oil
16 oz Applesauce; (1 can)
4 oz Raisins
1 t Oil Or Butter;To Grease Dish
2 T Sugar
3 T Almonds; Sliced and Blanched
1 T Butter

Instructions:
Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately.
Servings: 6

Gewurzplatzchen (Spice Cookies)
Ingredients:

1/2 c Butter Or Margarine
1/4 c Shortening
1 c Brown Sugar; Firmly Packed
1 Egg; Large
1/4 c Molasses
2 1/2 c Flour; Unbleached, Unsifted
1/4 t Salt
2 t Baking Soda
1 t Cinnamon
1/2 t Ginger
1/2 t Cloves; Ground
1/2 t Allspice; Ground

Instructions:
Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins.

Makes 4 dozen cookies.
Servings: 6

Lebkuchen (Spice Bars)
Ingredients:

1 t Cinnamon
1 t Allspice; Ground
1/4 t Cloves; Ground
1/2 t Salt
2 1/4 c Flour; Unbleached, Unsifted
1/2 t Baking Powder
1/2 c Almonds, Ground
1 t Lemon Rind; Grated
2 Eggs; Large
3/4 c Sugar
3/4 c Honey
1/2 c Milk

Almond Glaze:

1 c Confectioners’ Sugar
1/2 t Almond Extract
1 t Rum
1 T ;Water

Instructions:
Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners’ sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed.

Makes 4 dozen bars.
Servings: 12

Mandel-Halbmonde (Almond Crecents)
Ingredients:

1 c Butter Or Margarine
3/4 c Sugar
1 t Vanilla Extract
1 1/2 t Almond Extract
2 1/2 c Flour; Unbleached
1 c Almonds; Ground
Confectioners’ Sugar

Instructions:
Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners’ sugar. Cool on racks and store in a tightly sealed container.

Makes 3 dozen cookies.
Servings: 8

Meersburger Kirschen-Dessert (Cherry Desert Meeresburg)
Ingredients:

1 lb Cherries; Tart, Fresh
3 T Kirsch
6 T Sugar
2 T ;Water
12 Ladyfingers
8 oz Cream Cheese; *
1/2 t Vaillla Extract
2 oz Almonds; Ground **
1 c Cream; Heavy

Garnish:

Pistachio Nuts; Chopped

* Soften Cream Cheese to room temperature.
** Grind Almonds in the blender, if ground almonds are not available.

Instructions:
Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries.
Servings: 4

Nusskipferl (Nut Crecents)
Ingredients:

1 pk Yeast; Active Dry
4 c Flour; Unbleached, Unsifted
1 c Butter Or Margarine;Softened
1 c Sour Cream
3 Egg Yolks; Large

Filling:

3 Egg Whites; Large
1 c Nuts; Ground
1 c Sugar; Or To Taste
1 t Vanilla

Instructions:
Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins.

Makes 4 to 5 dozen crecents.
Servings: 10

Pfeffernusse (Pepper Balls)
Ingredients:

4 c Flour; Unbleached, Unsifted
1 t Baking Powder
1 t Cinnamon
1 t Cloves; Ground
1/2 t Mace
1 t Allspice; Ground
Black Pepper; As Desired
1 1/4 c Honey
2 T Butter; (No Margarine)
2 Eggs; Large
1 c Confectioners’ Sugar
1 t Vanilla
; Water

Instructions:
Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins.

Makes 4 dozen cookies.
Servings: 12

Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Ingredients:
Cake:

6 Eggs; Large
1 c Sugar
1 t Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted

Syrup:

1/4 c Sugar
1/3 c ;Water
2 T Kirsch

Filling:

1 1/2 c Confectioners’ Sugar
1/3 c Butter; Unsalted
1 Egg Yolk; Large
2 T Kirsch Liquer

Topping:

2 c Sour Cherries; Canned, Drain
2 T Confectioners’ Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.

Instructions:
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. Bake 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; turn out on racks to cool completely.

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.

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 T 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. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.

Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
Servings: 8

Tropfkrapfen (Drop Donuts)
Ingredients:

1/4 c Butter; Softened
1 c Sugar
2 Egg Yolks; Large, Beaten
1 Egg; Large, Whole, Beaten
4 c Flour; Unbleached
2 t Baking Powder
1/4 t Nutmeg
1/2 t Baking Soda
3/4 c Butter OR Sour Milk
Confectioners’ Sugar

Instructions:
Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners’ sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners’ sugar.

Servings: 10

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