Make your own free website on



German Corner



(Poppy Cake)
1 lb. yeast dough
3 oz. (1'2 cup) semolina
1/2 pint (1 1/2 cups) water
2 oz. (1/2 cup) poppy seeds
6 oz. (1 cup) raisins
3 1/2 oz. (1/2 cup) sugar
Roll out the dough and line a baking sheet. Leave to rise. Cook the semolina with the water until thick and smooth. Beat in the poppy seeds, raisins and sugar. Spread this mixture evenly on top of the pastry. Bake in a hot oven until the pastry is a golden brown. The semolina serves to keep the cake light and moist.


(Butter Cake)
2/3 cube Fleischmann's cake yeast or
1/2 ounce Fleischmann's dry yeast
1 cup warm milk
1/2 cup sugar
3 1/3 cups flour
1 egg

6 tblsp soft, unsalted butter
1 dash salt
11 tblsp soft, unsalted butter
1 -2 tsp ground cinnamon
1/2 cup + 2 tblsp sugar

Break the cake yeast into little pieces and stir into the milk. Add a dash of sugar. Stir until the yeast is disolved. Set aside in a warm place for 10 - 15 minutes. Sift the flour into a bowl, form a crater into the middle of the flour. Pour the yeast mixture in crater. Add egg,1/2 cup sugar, 6 tblsp butter and the dash of salt. Knead until the dough is smooth and doesn't stick to the walls of the bowl anymore. Grease the bowl with a bit of oil or butter. Set the dough into the bowl, cover the bowl and place into a warm spot. Let rise until double in volume. Grease the broiler pan of your oven with butter. Roll the dough out to the size of the broiler pan. Fit into the pan. Puncture the dough a few times using a fork. In a mixer bowl beat the remaining butter until creamy and light. Brush or spread onto the dough. Combine sugar and cinnamon. Sprinkle over the dough. Bake in preheated oven at 400ºF for about 30 minutes or until golden-brown.


(Pear Cake)

1 2/3 cups flour
1 1/4 stick soft butter (unsalted of course)
1/2 cup powdered sugar

5 ripe pears
4 tblsp honey
2/3 cup powdered sugar
3 tblsp starch
4 eggs
1 cup whipping cream
4 tblsp apricot jelly or jam
1 handfull very thinly sliced almonds (optional)
Combine the ingredience for the crust with a dash salt to a smooth dough. Wrap in foil and let rest in the fridge for 1 hour. Preheat oven to 400ºF. Roll the dough to an eleven inch wide round out and place into a 9 inch springform. Using a fork puncture the bottom of the crust a few times. Bake for 10 - 15 minutes. Remove from oven and reduce the heat in the oven to 350ºF. Peel the pears, cut them in halves and core them. Slice the pear halves. In a skillet heat the honey and add the pear slices into the honey to glace them. Give the glaced slices into a colander to drain excess honey. Give the pear slices into the cooled crust. In a bowl whisk together sugar, starch, eggs and cream. Pour over the pear slices. Bake the tart for 35 minutes at 350ºF. While the tart is baking roast the almond slices in a dry skillet until they're golden-brown. 5 minutes before the tart is ready to leave the oven heat the jelly in a small saucepan until it thining. Remove the tart from the oven and brush with the warm jelly. Sprinkle with roasted almond slices.
(Cheese Cake)
1/8 tsp baking powder
150 gr all-purpose flour
100 gr butter
100 gr sugar
2 tsp vanilla extract
1 egg, lightly beaten

Cheese Filling
750 gr Quark
2 c heavy cream
125 gr flour
180 gr sugar
150 gr sour cream
150 ml milk
5 egg yolks
5 egg whites, stiffly beaten
Sift together flour and baking powder onto clean surface. Make well in center; with pastry blender cut in butter. Add sugar, vanilla extract and the egg. Starting from center, quickly knead ingredients into a smooth dough. Shape into ball, cover with plastic wrap and place in refrigerator for about one hour. Roll out close to 3/4 of dough on bottom of springform and then secure outer ring. From remaining dough carefully roll out finger-thick sausages (about 3 of them) and lay around edge of ring, with your fingers stretch dough up about 2 inches making sure the bottom edge is sealed. Preheat oven to 350 Fahrenheit.
With electric mixer beat egg yolks and sugar until light and fluffy. Add remaining ingredients exc. egg whites and mix well. Then fold in stiffly beaten egg whites Pour filling into springform, level with spatula. Bake in preheated oven one hour. Let cake rest 10 minutes in oven before removing. With a sharp knife carefully go around edge of cake and loosen from outer ring. Let cool in form for several hours. Transfer to serving platter..
You may have to put foil over cake for the last 15 minutes of baking.
Note: Leftover cake freezes well.



GOF Recipe Book   Garden of Friendship


©2002 - Germany

The German Corner is property of The Garden of Friendship Global Recipes

Background set by