Hello, We plan to have a reunion later in the year - my question -- What type of cake would German people serve / display for such an occasion. One of our relations does cake icing any ideas???
Help needed
Lorraine
Hello Lorraine
That strongly depends on where in germany you come from.
A bavarian german would serve something else then a saxonian germany, for instance.
To which region in germany most of the people have the strongest ties to?
Cheers
Andr� (Jarosch)
Alt Christburg Prs Holland Is the place of our ancestars now in Poland Stary Dzierzgon
This for a reunion Cake style & recipe please
Lorraine
I think that THIS might be the one to go for.
But i am sorry, my english is not good enaugh to translate bakery recipes... i don�t know the proper words for the incredients and kitchen terms.
Maybe another member of this list, with more knowledge of backery vocabulary can help?
Cheers
Andr� (Jarosch)
Ostpreu�ischer Hefe-Quarkkuchen
F�r den Teig:
1 W�rfel Hefe
75 g Zucker
250 ml Milch, warm
3 Eier
125 g Butter, geschmolzen
1 Pkt. Vanillezucker
1 Prise Salz
500 g Mehl
F�r die F�llung:
1 kg Magerquark
100 g Mandeln, gehackt
100 g Rosinen
75 g Zucker
75 g Grie�
1 Zitrone, nur den Saft
Au�erdem:
75 g Butterfl�ckchen
100 g Zucker
Zubereitung:
Hefe in etwas Milch und etwas Zucker aufl�sen. Mit dem restlichen Zucker, der Milch und allen anderen Teigzutaten einen Hefeteig herstellen, ca. 20 Min. an einem warmen Ort zugedeckt gehen lassen.
In der Zwischenzeit die F�llung herstellen. Daf�r den Quark, die Mandeln, Rosinen, den Zitronensaft, Zucker und Grie� miteinander verr�hren.
Den Hefeteig halbieren und eine H�lfte auf einem leicht gefetteten Backblech d�nn ausrollen. Die Quarkmasse auf die Teigplatte geben und gleichm��ig darauf verteilen. Die restliche Teigh�lfte ebenfalls ausrollen, locker um das Rollholz schlagen und dann �ber die Quarkmasse gleiten lassen. Den Kuchen nochmal zugedeckt 20 Min. gehen lassen. In der Zeit den Backofen auf 200 Grad vorheizen (Ober-/Unterhitze).
Mit einem Holzl�ffel kleine Vertiefungen in den Teig dr�cken und Butterfl�ckchen darin verteilen, mit dem Zucker bestreuen und 30 Min. backen. Jeder Ofen ist anders, darum bitte �fter mal nachsehen und die "Holzst�bchenprobe" nicht vergessen.
Arbeitszeit: ca. 40 Min.
Koch-/Backzeit: ca. 30 Min.
Ruhezeit: ca. 40 Min.
If you are looking for something very traditional what is eaten for long time in Germany I would go for a flat cake with yeast dough and fruits (apples, plums) and maybe additional crumble ("Streuselkuchen") as topping which is baked in the oven on a flat baking tray. This type of cake was known in all german regions, Streuselkuchen is especially associated with Schlesien and Saxony.
If you want something more elaborated, a real cake/gateau, then I would suggest Black Forest Gateau (Schwarzwälder Kirschtorte) as typical german although the recipe is not so old, it's from the 1920s.At this time it was already known in Berlin and other big cities.
Regards Petra
Yes, black forest is specially for Germany
http://www.cooksunited.co.uk/recipes/590591213905018/Black-Forest-Gateau.html
Regards,
Manfred
Translation for André Jarosch's Ostpreußischer Hefe-Quarkkuchen
East-Prussian curd-cheese (cottage cheese) cake
For the dough:
1 cube yeast
75 g sugar (~2.5 oz)0 ml Milch, warm
250 ml warm milk (~ 10 oz)
3 eggs
125 g butter, melted (4.5 oz)
1 envelope vanilla sugar (use some sugar and a bit of
vanilla instead)
a pinch of salt
~18 oz flour
For the filling:
1 kilo (2.2 pounds) low-fat curd cheese
100 g (3.5 oz) choppe almonds
100 g raisins (3.5 oz)
75 g sugar (~2.5 oz)
75 g (~2.5 oz) semolina
juice of 1 lemon
Additionally:
75 g (~2.5 oz) butter bits (flakes)
100 g (3.5 oz) sugar
* Preparation:
Dissolve yeast with a bit of sugar in some warm milk.
Prepare a yeast dough with the remaining sugar, milk and all other ingredients.
Cover and allow to rise for ~20 min in a warm place.
Meanwhile, prepare the filling: mix together the curd-cheese, almonds, raisins, lemon juice,sugar and semolina.
Divide the yeast dough in half and thinly roll out one half into a lightly greased baking pan.
Spread the filling evenly onto the dough layer.
Roll out the remaining dough; loosely roll around the rolling pin and allow it to slide onto the filling layer.
Allow the cake to rise covered another 20 min.
In the meantime, heat the over to 200 degrees (I suppose it is oC), with upper and lower heat (here I suppose this is a gas oven).
With a wooden spoon, make small depressions in the dough and put the butter flakes in them; sprinkle with the sugar.
Bake 30 min.
[Determine if it is done by testing with a wooden toothpick]
Cooling time: ~ 40 min
Hi Lorraine,
I´d say the black forest cake would be a good choice, but my own grandmothers would rather have gone for a "Hefezopf" http://www.food.com/recipe/ulis-hefezopf-yeast-braid-260996
or "Versunkener Apfelkuchen" http://www.epicurious.com/recipes/food/views/German-Apple-Cake-Versunkener-Apfelkuchen-104024
I love both! 
Greetings