German Corner - Desserts

German Corner

Desserts

Pies

Apfelstrudel
(Apple Strudel)

2 pounds tart apples, peeled, cored and sliced
juice of 1 lemon
1/2 cup of sugar
1 cup raisins
Rind of 1 lemon
1/2 teaspoon cinnamon

Dough # 1:
2 packages dry yeast
1 teaspoon sugar
1/2 cup warm water
1 cup presifted flour
2 egg yolks
Dough # 2:
1/4 pound unsalted butter, chilled
1 cup presifted flour
1/4 cup rasperry jam, melted
1 egg yolk, lightly beated

Preheat oven to 400°. Toss the first six ingredients and cover.
Prepare Dough # 1: Combine the yeast, sugar and warm water. Add 1/4 cup of the flour, stirring well. Let rest for 5 minutes. Add the remaining flour, kneading well. Add the egg yolks, then shape dough into a ball, cover and reserve. Prepare Dough # 2: With a pastry blender, quickly cut the butter into the flour until mixture is the consistency of corn-meal. Roll into a ball, cover and refrigerate. Roll out each of the doughs separpately between pieces of floured wax paper to 1/8-inch thickness. Place Dough #1 on top of Dough #2. Fold in half, roll out to 1/4-inch thickness. Repeat the process of folding and rolling the dough 2 more times. Transfer the dough to a floured cloth and roll the dough as thinly as possible into a long rectangle. Trim the edges, then brush with the raspberry jam. Spread the apple mixture on a long edge of the dough. Carefully roll the dough, jelly-roll fashion, into a compact cylinder. Tuck in the edges and seal. Transfer the strudel to a buttered baking sheet. Brush lightly with the egg yolk and bake until golden, about 45 minutes. Serves 6.
Note: You can serve it hot with a vanille sauce or vanille ice cream.

Divider

Schwarzwälderkirschtorte
(Black Forest Cherry Pie)

2 cups flour
1 1/2 cups sugar
1 1/4 cups milk
1/2 cup butter
1 1/2 teaspoon soda
2 eggs
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla

Filling:
1 can (21 oz.) cherry pie filling, chilled.
Frosting:
2 T powdered sugar
1 c heavy cream, whipped
12 maraschino cherries

Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes. Cool thoroughly. Whip heavy cream with confectioners' sugar. Slice each cake round horizontally to make four layers. Place one layer on flat plate. Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer. Fill exposed ring of cake with cherry pie filling. Place third layer on top, and frost entire cake with whipped cream. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake. Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry. Garnish the center top of cake with the rest of the chocolate crumbs.

Eierlikör-Cream-Torte
(Eggs Licor Pie)

6 eggs
1/2 cup sugar
1/2 cup unsifted all-purpose flour
3 tablespoons unsweetened cocoa powder
8 leaves gelatine
1 stick unsalted butter, softened
1 cup unsifted confectioner's sugar

2 tablespoons vanilla sugar
1 cup Eierlikör (eggs Licor)
2 1/4 cup heavy cream
2 packs (each 100 g) "Waffeletten" from Bahlsen (approx. 32 Waffeletten)
2 tablespoons semi-sweet chocolate shavings
parchment paper

In the bowl of an electric mixer whisk 3 eggs and 3 tablespoons water until fluffy. Add sugar and whisk 3 - 4 minutes. Combine cocoa powder and flour, sift and carefully fold into the egg-sugar-mixture. Line the bottom of a 10-inch springform with parchment paper. Spread the batter on top of the bottom of the springform. Bake in the hot oven (100ºF) for 15 - 20 minutes. Let cool completely. Carefully remove parchment paper. Return cake to the springform with the outer ring of the form fastened to the bottom of the form. Set aside. Disolve the gelatine in cold water. Whisk Butter, confectioner's sugar, and vanilla sugar until fluffy. Separate the remaining 3 egg yolks and egg whites. Add the 3 yolks and 1 cup (minus 2 tablespoons) Eierlikör to the butter mixture and incorporate. Wring out the gelatine leaves. Over low heat disolve the gelatine and slowly stir into the Eierlikör mixture. Allow the Eierlikör mixture become semi-firm. In the meantime whip the cream stiff. Take off 1/4 of the whipped cream and set aside for later. Fold the remaining 3/4 into the Eierlikör mixture. Whip the eggwhites until stiff and also fold into the Eierlikör mixture. Spread a 1/2 inch thick layer onto the edges of the cake bottom. Set the "Waffeletten" vertical into the Eierlikör rim. Alternating with one having the chocolate dipped end up and the other one having the bare end up. The Waffeletten will form the a fence-like outer edge to the torte. (If you have no success whatsoever in getting the "Waffeletten", skip them and simply pour and than evenly spread the Eierlikör-Mixture over the cake bottom.) Fill in the remaining Eierlikörmixture and smooth the surface using a spatula. Fill the reserved whipped cream into a pastry bag fitted with a star tip. Pipe rosettes of whipped cream onto the torte. Drizzle with reserved Eierlikör and sprinkle with the chocolate shavings. Allow the torte to become completely firm in the fridge for at least 5-6 hours.

Linzer Torte

1 1/3 cups flour
1 leveled teaspoon baking powder
1/2 cup + 2 tablespoons sugar
1 tablespoon vanilla sugar
1/8 teaspoon ground cloves
1 leveled teaspoon ground cinnamon

1 egg
1 stick + 2 tablespoons butter
1 cup almonds
a mixture of red currant berry jelly, strawberry jam and raspberry jelly
eggwash to brush the cake (1 egg yolk + 1 teaspoon milk)

Grind the almonds. Combine all ingredients (except the jelly-jam-mixture and the eggwash) in the mixer bowl of an electric mixer. Using the paddle attachment on low - medium speed beat until you've got a smooth dough. Let the dough rest for 1 hour in the fridge. Grease a 10 inch springform and preheat the oven to 350ºF. Take 2/3 of the dough and press into the bottom of the springform. Roll the remaining dough out and using a crimper divide the dough into 2/5 inch wide strips. Take some and create the edges for the cake. Spread the jelly-jam-mixture on the cake. Use remaining crimped stips to weave a lattice-top crust. Brush with eggwash and bake at 350 for approx. 45 minutes.

Divider

Background set by
~*~Barbiel~*~