Passion For Baking The Best Cakes Pies Gingerbread Recipes From Grandma S Kitchen A Sawyer Anderson

Table of Contents
The most important things about baking

Yeast dough
More yeast dough tips:
Tips for preparation
Freeze the yeast dough
Yeast dough (basic recipe)
Fine yeast dough (basic recipe)
General baking tips
Measurement table
Abbreviations
Conversion table
Cake recipes made from yeast dough
Bundt cake with sultanas
butter cake
Hefezopf
poppy seed stollen
Nut stollen
crumble cacke
Crumble cake with apples
Poppy seed crumb cake
Bee sting
Easter cake
blueberry cake
Rhubarb crumble cake
Cheesecake
Raisin Stollen
Almond Stollen
Christmas stollen
zwieback
Bundt cake
Nut wreath
Savarin
Lard biscuits
Tips for pastries
Baking - what temperature?
Recipes
Carnival donuts
Apple rings
Elder cakes (elderflower in batter)
Hasenöhrln
Drunk maidens
Strauben
snowball
puff pastry
Tips on puff pastry
So that puff pastry flakes well
Recipes
Puff pastry (basic recipe)
Half puff pastry (basic recipe)
Cottage cheese puff pastry
Cheese puff pastry
Tea leaves
Pig's ears
Cream slices
Schillerlocken
Strawberry Slices
Apples in a dressing gown with a nut filling
Apple strudel made from puff pastry
Cheese sticks made from puff pastry
Choux
Tips on choux pastry
Recipes
Choux pastry (basic recipe)
cream puff
Cream donuts with vanilla filling
Coffee donut
fruitcake
Tips for the fruit cake
Recipes
Shortcrust pastry (basic recipe)
Water sponge for fruit cake base
Sponge cake made from shortcrust pastry
Currant cake with a foam coating
Quick fruit cake
Shortcrust fruit cake
Apple pie made from shortcrust pastry
Shortcrust apple pie variant 2
Apple pie with foam coating
Apple pie
Swabian fruit cake
Rhubarb cake with topping
Apple strudel made from shortcrust pastry
Orange cake
Cherry pie with bread
Peach and cinnamon cake
Batter or baking powder dough
Tips on batter
Recipes
Health cake
marble cake
Easy raisin cake
Kings cake
Simple sand cake
Punch ring
Egg heavy cake
Chocolate ring
Spice cake
Hazelnut ring
Stirred crumble cake
curd stollen
King cake with fine wheat meal
Wheat meal cake
Pies
Preparation of biscuit
Baking pan and biscuit baking
Step by step to the cake filling
Making the buttercream
Fill pies
Decorating the cake
Icing
Tips for baking pies
Recipes
Sponge cake (basic recipe)
Water biscuit cake (basic recipe)
eggnog pie
butter cream tart
hazelnut cake
Biscuit roll (basic recipe)
Hazelnut cake with rum
chocolate cake
Florence cake
bread pie
Sachertorte
Prinzregententorte
Prince Pückler cake
Madeira cake
Layer cake
Frankfurt wreath
Linz cake
cookie
Linzer tarts
Rascals
Baking powder pastries
hazelnut cookies
Cognac cookies
Macaroon rolls
Walnut cookies
Marble cookies
vanilla croissant
Butter rings
gingerbread
Elisen Gingerbread
Bright gingerbread cookies
Nuremberg gingerbread
Fine gingerbread
Gingerbread cookies with baking powder
Basel gingerbread
Honeycake
Other baking recipes
Real marzipan
Brittle
Meringue (basic recipe)
Cheese sticks made from cheese shortcrust
Fine pancake waffles
Biscuit waffles
A passion for baking
The best cakes, pies, gingerbread recipes
from grandma's kitchen
Author: Sawyer Anderson
content
Yeast dough
General baking tips
Measurement table
Abbreviations
Conversion table
butter cake
Hefezopf
poppy seed stollen
Nut stollen
crumble cacke
Bee sting
Easter cake
blueberry cake
Cheesecake
Raisin Stollen
Almond Stollen
Christmas stollen
zwieback
Bundt cake
Nut wreath
Savarin
Lard biscuits
Tips for pastries
Recipes
Carnival donuts
Apple rings
Hasenöhrln
Drunk maidens
Strauben
snowball
puff pastry
Tips on puff pastry
Recipes
Cheese puff pastry
Tea leaves
Pig's ears
Cream slices
Schillerlocken
Strawberry Slices
Choux
Recipes
cream puff
Coffee donut
fruitcake
Recipes
Quick fruit cake
Apple pie
Swabian fruit cake
Orange cake
Tips on batter
Recipes
Health cake
marble cake
Easy raisin cake
Kings cake
Simple sand cake
Punch ring
Egg heavy cake
Chocolate ring
Spice cake
Hazelnut ring
curd stollen
Wheat meal cake
Pies
Fill pies
Decorating the cake
Icing
Recipes
eggnog pie
butter cream tart
hazelnut cake
chocolate cake
Florence cake
bread pie
Sachertorte
Prinzregententorte
Madeira cake
Layer cake
Frankfurt wreath
Linz cake
cookie
Linzer tarts
Rascals
hazelnut cookies
Cognac cookies
Macaroon rolls
Walnut cookies
Marble cookies
vanilla croissant
Butter rings
gingerbread
Elisen Gingerbread
Fine gingerbread
Basel gingerbread
Honeycake
Real marzipan
Brittle
Biscuit waffles
introduction
Home-baked pastries - is there a nicer symbol of domestic culture and a cozy atmosphere? But not only on
Sundays, or when visitors come, it should be home-baked pastries
give. The tried and tested baking recipes from grandma’s days make baking yourself so easy and risk-free
that you can quickly stir and bake a dough in the middle of the week without having to spend a lot of time
and work. Baking has become a great passion for many hobby bakers. Whether young or old, female or
male, baking in your own kitchen has become a trend. A lot is tried out, changed and created with a lot of
imagination. Whether cakes, pies, cookies, gingerbread, etc., many of them are very popular in your own
kitchen. Most hobby bakers look for grandma's recipes because they taste simple and unbeatable. That is
why I present numerous baking recipes and baking tips from grandma’s times in this baking book.
Have fun preparing and enjoying

The greatest pride of a hobby baker is to present his wonderful self-baked goods. This requires not only
skill and imagination, but also maximum accuracy and concentration. Even when baking you can say:
"Practice makes perfect ". However, if the baking instructions and ingredients are followed exactly, even
an inexperienced hobby baker can make the most attractive baked goods the hobby baker and the family.
Baking is almost a pleasure there where a practical mixer is available. The ideal is of course an electric
kitchen appliance. However, some practical devices are essential for baking: a sufficiently large mixing
bowl and a few small bowls with a rounded base and a handy wooden spoon (with a perforated leaf) for
stirring, a powerful whisk for whipping egg whites and light doughs (biscuits), a shaking sieve for sifting
flour, baking powder and powdered sugar, a dough scraper, 2–3 baking trays and the typical ones A
kitchen clock is an absolute must if there is no clock in the oven n integrated is simply get a small kitchen
clock and place it well so that your work of art does not burn in the oven, you can be distracted quickly
these days!
Yeast dough
Properly prepared yeast dough requires some knowledge. However, if the basic rules are strictly adhered
to, even inexperienced hobby bakers dare to prepare yeast dough. Yeast dough is not very demanding in
and of itself. It is also possible without an egg and the amount of fat or sugar can easily be reduced or
increased. Hardly any other dough can be used as versatile as the yeast dough. Warm or cold, dry or with
fruit, it always tastes delicious. The basic rule when preparing the dough is that the ingredients are
warmed up
will. However, they must by no means be hot, only lukewarm. It is also important that the yeast is fresh,
brightly colored, and lightly flaky. The amount of yeast is given in the basic recipe. Use less or more yeast
depending on the contents of the dough. Yeast dough must always be beaten until it bubbles and is nice
and tender. A good yeast dough is allowed to rise three times:
1. as pre-dough (steamer),
2. after teeing off,
3. after molding.
To do this, place it covered with a cloth in a draft-free, warm place; however, it shouldn't go too long. The
temperature when baking should not be too high at the beginning so that the dough can rise a little in the
oven. However, molded pastries require more heat to maintain their shape. In general, the yeast dough
should be kept soft and not too strict. The yeast dough made from cold ingredients should be placed in a
cool room and can be left in a cool place overnight so that it can rise.
Add a little salt to every yeast dough, including the sweet one.
Eggs make the yeast dough loose, but also dry.
When baking, do not open the oven for the first 15-30 minutes.
Grease the baking sheet or form well before baking or line with baking paper
After baking, turn the baked goods out onto the wire shelf to cool.
Yeast likes heat, so the milk should be warm. All other ingredients should be at room temperature. In
addition to fresh yeast, you can also use dry yeast. One pack of dry yeast is usually enough to make a
yeast dough with 500 grams of flour. Yeast dough needs to be kept warm for optimal growth. Please place
the dough near a heater or in the oven at 50 degrees. Do not use glass or marble countertops as these are
too cold for yeast as the yeast dough is very delicate. Wood or plastic surfaces are better suited.
Do not let the yeast dough rise, but after kneading distribute it directly on a floured and not too cold work
surface (wood or plastic!) In rectangles or cut it into small pieces. Seal the whole dough or smaller pieces
in plastic wrap or freezer bags and freeze in the fridge or freezer. The yeast dough can be stored in the
freezer for half a year. It is important that the dough is airtight and tightly sealed. To use frozen yeast
dough, melt the dough in the refrigerator overnight or cover it in a bowl at room temperature. Then you
just have to knead it briefly so that it rises as usual, and finally you can proceed according to your recipe.
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
about 250 ml liters of milk
50 g fat
If you like, 1 tablespoon of rum or 1 packet. vanilla sugar
Preparation:
1. Make a well in the sifted flour, add the crushed yeast, add 1 teaspoon of sugar and a
little lukewarm milk and add a little flour to the well, stir a thick pre-dough (steamer)
until warm.
2. Let go covered. If the pre-dough is about twice as big, add the rest of the lukewarm
milk, sugar, salt, flavoring ingredients and the melted fat and beat the dough thoroughly
until it shows bubbles and comes off the bowl.
The yeast dough can be used immediately for simple baked goods and only works before baking
again, either on the tray or in the baking pan. While yeast dough with a lot of heavy ingredients has to rise
again before further processing and is warmed up for the third time after it has been formed. Use for
butter cake, poppy seed cake, bee sting, streusel cake, fruit cake, etc.
Ingredients:
500g flour
salt
30 g yeast
80-100 g of sugar
80-100 g fat
125 to 250 ml of milk
1 egg
1-2 egg yolks
If you like, 1-2 tablespoons of rum
Preparation:
Preparation like normal yeast dough (see above). Use with steamed noodles, ducat noodles, lard noodles,
pipe noodles, yeast plaits, Maultaschen, yeast biscuits, fruit cakes, Easter patties, crumble cakes,
cheesecakes, bee stings, Gugelhupf, poppy seed and nut stollen, butter cakes, rusks, pretzels, etc.
General baking tips
Weigh or measure all ingredients exactly. (For measuring cup, table of dimensions,
see cover below.)
Pay attention to perfect, wholesome baking ingredients. Have all the ingredients and
equipment ready before preparation, only then start stirring.
Always use flour, including starch, sifted. This makes the baked goods looser and the
flour does not get any impurities into the dough.
Use only fine sugar for baking, especially for frothy stirring.
Beat each egg individually in a cup and only then add it to the batter so that one rotten
egg does not spoil the whole batter. If the eggs are used separately, care must be taken to
separate the yolk from the egg white. Egg whites with egg yolk remains are difficult to
beat into snow.
Egg whites beat faster if you add a few drops of cold water or a pinch of salt to the egg
white.
Beat egg whites just before use.
Always fold the egg white loosely and carefully into the dough, do not stir.
Sieve baking powder with the last third of flour and add to the batter. In any case, it
should not come into direct contact with liquid. Milk, buttermilk, sour milk makes the
dough loose.
The amount of liquid required varies, depending on the swellability of the flour and the
size of the eggs used.
Butter can be replaced with margarine or partially with coconut fat or oil.
Heat the hazelnuts on a dry tray and rub the skin between your fingers.
Rub the almonds dry with a cloth or scald them with boiling water and peel them off.
To chop the peeled almonds, sprinkle the chopping board with a little sugar, the
almonds will not bounce off while chopping.
Always wash the raisins and currants well, drain them and dry them with a cloth. If
the t own is soft, turn it in flour so that it doesn't sink to the bottom.
Brush cake tins and baking trays well with butter, allow to solidify and then dust with
flour. Fill cake tins only ¾ full, as the cake will rise during baking.
The baking heat and time depend on the size and nature of the baked goods.
Make sure the baking heat is even. If the top heat is too high, cover the pastry with
parchment paper; if the bottom heat is too high, slide an inverted baking sheet under the
pastry.
Do not open the oven during the first half of the baking time. Moist cakes (fruit cakes,
cheesecakes) need more heat than dry cakes.
Bake heavy cakes (fruit cakes, sand cakes, heavy pies) for the first half an hour
without top heat.
The cooking test is made with a pointed wooden stick, with which one pierces the
center of the cake. If no dough sticks to it, the cake is ready. Even if the cake comes off the
edge, it's time to take it out of the oven.
Do not turn the cake out onto a wire rack until 10 minutes after the baking time has
ended and place it in a draft-free place.
Cakes that do not go out of the mold are placed on a wet cloth that has been folded up
several times for a short time.
Sieve powdered sugar onto the cake while it is still warm.
Egg yolks are spread on the pastries before baking, sugar icing, chocolate icing, etc.
only after baking. Glazed cakes don't dry out that quickly.
Measurement table
1 tablespoon painted heaped
Sugar 15 g 25 g
Salt 15 g 25 g
Flour 10 g 20-25 g
Starch flour 15 g 25 g
Melt fat10 g -
5-6 tablespoons of liquid (water, milk, cream) = 125 ml

Abbreviations
Tbsp = tablespoon (level)

TL = teaspoon (level)
Msp. = Knife point
TK- ... = frozen food ...
Parcel ... = parcel
ml = milliliters
cl = centiliter
kcal = kilocalories
EW = protein
KH = carbohydrates
approx. = approx
cm = centimeter
Ø = diameter
Min. = Minute (s)
Conversion table
1 l = 1000 ml
1 cup = 150 ml
1 water glass = 200 ml
1 tablespoon = 15 ml
1 teaspoon = 5 m
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
50 g fat
If desired, 1 tablespoon of rum
200 g sultanas
Preparation:
1. Prepare the yeast dough according to the basic recipe, add washed sultanas as
desired, fill into a greased dish, cover and bake in the oven at 180 degrees for about 1
hour.
2. Brush with melted butter immediately after baking and sprinkle with powdered sugar.
butter cake
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
50 g fat
If desired, 1 tablespoon of rum
1 package. vanilla sugar
20 g butter for brushing
3 tablespoons of granulated sugar for sprinkling.
Preparation:
1. Prepare the yeast dough according to the basic recipe and roll it out onto a baking
sheet lined with baking paper as thick as a finger.
2. Cover and let rise, brush with melted butter and sprinkle with granulated
sugar. Baking time 30 minutes at 160 degrees fan heat.
Hefezopf
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
50 g fat
100 g sultanas
50 g of finely chopped lemon peel
For painting:
1 egg yolk
1 teaspoon milk
A bit of granulated sugar
Chopped almonds for sprinkling
Preparation:
1. Prepare the yeast dough according to the basic recipe, add the sultanas and finely
chopped lemon pudding if you like, divide the dough into 3 equal parts, form long rolls,
lay them next to each other, weave a plait from the middle.
2. Place the braid round or lengthwise on a baking sheet lined with baking paper, cover
and let rise, brush with beaten egg yolk.
3. Sprinkle with chopped almonds and granulated sugar. Bake for about 30-40 minutes at
180 degrees fan-assisted finish.
poppy seed stollen
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
50 g fat
For the poppy seed filling:
250 g poppy seeds

100 g sultanas
50 g lemon peel
75 g of sugar or honey
250 ml of milk for moistening
1 tbsp rum
ground lemon peel
Some cinnamon
20 g breadcrumbs
Preparation:
1. Prepare the yeast dough according to the basic recipe, roll out ½ cm thick into a
rectangle, spread the poppy seed filling evenly on top, roll up the dough lengthways.
2. Place on a baking sheet lined with baking paper, cover and let rise, bake at 160
degrees air circulation for 40-50 minutes. After baking, brush with melted butter and
sprinkle with powdered sugar.
3. Preparation of the poppy seed filling: Turn the poppy seeds through the poppy seed
mill, bring the milk with sugar or honey to the boil, add the poppy seeds and lemon peel,
cook until everything is thick, add a little semolina if necessary, allow to cool, mix in the
cinnamon and breadcrumbs.
Nut stollen
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
50 g fat
For the nut filling:
50 g grated walnuts
50 g breadcrumbs
120 g sugar or honey
100 g sultanas
30 g butter
125 ml - 250 ml milk or water
Preparation:
1. Preparation like poppy seed stollen. Nut filling: bring the milk or water to the boil with
sugar, stir in the grated nuts.
2. Let cool down, add all remaining ingredients.
crumble cacke
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
50 g fat
For the sprinkles:
80 g butter
80 g of sugar
100-125 g of flour
1 pinch of cinnamon
if desired, 60 g grated almonds
Preparation:
1. Preheat the oven to 180 degrees top and bottom heat. If you like, you can use twice
the amount of streusel. Make the yeast dough, roll it out onto a baking sheet lined with
baking paper and let it rise again.
2. For the crumble: knead the butter and sugar, add the flour, cinnamon and, if you like,
grated almonds, crumble, brush the cake with milk and distribute the crumble evenly on
top.
3. Bake over a moderate heat for 30 minutes. The sprinkles should be a nice golden
color. Sprinkle with powdered sugar.
Ingredients:
Ingredients such as crumble cake (see above)

750 g apple
Sugar to taste
Preparation:
1. Make the yeast dough, roll out 2/3 of the dough on a baking sheet lined with baking
paper, distribute the chopped, sugared apples evenly on top, roll out the remaining dough
thinly and cover it as a cover.
2. Brush the cake with milk and top it with crumble. Bake at 180 degrees for 30 minutes,
sprinkle with powdered sugar. Making the streusel cake recipe.
Ingredients:
25 g fresh yeast
30 grams of sugar
150 milk
325 grams of flour
1 egg yolk
40 ml rapeseed seed oil with butter flavor
salt
Flour for processing
For the poppy seed filling:
100 g rusks
100 g marzipan paste
100 g of ground poppy seeds
100 g of sugar
For the sprinkles:
90 g of sugar
½ a pack. vanilla sugar
1 pinch of salt
75 ml rapeseed seed oil with butter flavor
¼ bottle of rum flavor
150 grams of flour
¼ bag. baking powder
Preparation:
1. Dissolve the yeast and 1 teaspoon sugar in the lukewarm milk, let rise for 15
minutes. Then knead with the flour, egg yolk, remaining sugar, rapeseed oil and salt and
cover and let rise in a warm place for 30-40 minutes.
2. Boil 300 ml of water. Crumble the rusks and marzipan. Put both with poppy seeds and
sugar in the hot water, process into a smooth mass and let cool.
3. Knead the dough, roll it out on a floured work surface (45 x 45 cm) and distribute the
poppy seed filling evenly in the middle.
4. Beat the dough twice over from the sides. Place the cake on a baking tray lined with
baking paper.
5. For the crumble, stir together the sugar, vanilla sugar, salt, rapeseed oil and rum
flavoring until creamy. Mix the flour and baking powder, add and knead to make
crumbles.
6. Spread on the cake and bake in a preheated oven at 200 degrees top and bottom heat
for 35-40 minutes.
Bee sting
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
50 g fat
For covering:
100 g butter
100 g of sugar
100 g grated almonds
For the vanilla cream:
2 eggs
60 g of sugar
30 g cornstarch
250 ml milk
1/4 vanilla stick
60 g butter
Preparation:
1. Make the yeast dough, roll it out as thick as a finger on a greased tray or a sheet lined
with baking paper, let rise again, and place the topping on top.
2. Bake for 30 minutes at 180 degrees. After cooling, cut through and fill with vanilla
cream.
3. Make the topping: heat the butter, lightly toast the sugar and almonds in it (do not
brown), let cool down a little, then place on the rolled out cake.
4. Make the vanilla cream: Mix the eggs and sugar, add the cornstarch, milk and the
beaten, split vanilla stick, briefly bring the mixture to the boil, allow to cool.
5. Take out the vanilla stick. Stir the butter until foamy, stir in the cooled vanilla cream
spoon by spoon.
Easter cake
Ingredients:
250 ml milk
80 g butter
42 g fresh yeast
500 g of wheat flour
70 grams of sugar
1 pinch of salt
2 drops of butter-vanilla flavor (optional)
1 egg
80 g raisins
50 g of chopped almonds
For covering:
1 egg yolk
50 g almonds, sliced
100 g powdered sugar
Preparation:
1. Prepare yeast dough: Prepare a yeast dough with yeast, warm milk, 1 tbsp sugar and
about 4 tbsp flour. Cover and let rise for 10-15 minutes so that the dough can rise nicely.
2. Melt the butter and let it cool down. Sift the remaining flour into a large bowl. Add the
remaining sugar, a pinch of salt, eggs, butter, flavor and add to the pre-dough.
3. Make a smooth dough out of it. Knead the raisins and almonds underneath. Cover the
dough until it has doubled in volume.
4. Shape the dough into a ball and place it on a baking sheet lined with baking
paper. Just cut into the dough in a grid shape and brush with the whisked egg yolk.
5. Bake at 180 degrees (top and bottom heat) in a preheated oven for approx. 30 minutes
until the cake turns golden brown. Take out and let cool down.
6. For the glaze: mix powdered sugar with a little hot water and brush with it while the
Easter cake is still hot. Sprinkle with flaked almonds.
blueberry cake
Ingredients:
300 ml low-fat milk

1 cube of fresh yeast
125 g of sugar
650 g flour
3 eggs
125 g soft butter
For covering:
125 g soft butter, diced

approx. 125 g fresh blueberries
75 g almond slicer
10-12 tbsp sugar
Preparation:
1. First make yeast dough. To do this, heat the warm milk in a saucepan (do not bring to
the boil), put 3-4 tablespoons of milk in a separate bowl and mix the crushed yeast and
sugar together.
2. Put the flour, eggs, milk and yeast milk in a mixing bowl and mix with a food processor
for approx. 3-4 minutes.
3. Then cut the butter into small cubes and mix for another 3-4 minutes. If the dough is
still too sticky, gradually add 3-4 tablespoons of flour.
4. If you don't have a powerful food processor, you can do it manually. Hand mixers are
usually too weak for this type of dough. Cover and leave the dough for 1 ½ hours in a
warm, windless place. Line a baking sheet with parchment paper.
5. After the dough is fully drawn, beat it into a nice dough with your fist, remove the
dough from the mold.
6. Place it on the Bach sheet and then distribute it evenly with floured hands on the
baking sheet. Let the dough rise again for 15-20 minutes.
7. Preheat the oven to 200 degrees top and bottom heat. Make a small hole in the dough
with your fingers.
8. Put the butter cubes on top, cover them with blueberries, almond slices and sprinkle
with sugar. Now you can put the butter cake in the oven for 20 minutes.
Ingredients:
1.5 kg of rhubarb
2 tbsp sugar
For the yeast dough:

250 ml milk
100 g of sugar
1 pinch of salt
50 g butter
For the sprinkles:
300 g of flour
175 g butter
175 grams of sugar
Preparation:
1. For the pre-dough, heat milk (do not bring to a boil). Stir in 1 tablespoon of sugar, then
crumble the yeast into it. Stir until the yeast has dissolved.
2. Sift the flour into a mixing bowl and then make a well. Pour the yeast mixture into the
well and cover with the flour from the edge.
3. Cover with a cloth and let rise for 20 minutes. Add all remaining ingredients to the
pre-dough and knead to form a smooth dough. It should come off the bowl.
4. Shape into a ball, sprinkle with a little flour and return to the mixing bowl. Let rise for
1 - 1 ½ hours, the dough should double in size.
5. In the meantime, prepare the streusel: Simply put all the ingredients in a bowl and
knead well, preferably by hand.
6. Then place in the refrigerator until needed. Peel and dice the rhubarb. Put half of the
rhubarb in a bowl, mix the other half with 2 tablespoons of sugar in another bowl and let
stand until the yeast dough is ready.
7. Spread the dough finger-thick on a baking sheet lined with baking paper. Then spread
the rhubarb pieces over it.
8. Crumble the streusel over it for good last. Preheat the oven to 200 degrees top and
bottom heat.
9. Place the cake on the middle rack of the oven and bake for 35-40 minutes, until the
crumble is golden brown. Let cool down and enjoy.
Cheesecake
Ingredients:

250 ml milk
100 g of sugar
1 pinch of salt
50 g butter
For covering:
750 g quark (curd cheese)

50 g butter
150 grams of sugar
2 eggs, separated
250 ml milk or cream
3 tbsp flour
50 g sultanas
50 g currants / raisins
1 teaspoon Baking powder
For painting:
1 egg yolk
1 tsp sugar
1 tbsp cream
1 pinch of cinnamon
Preparation:
1. Roll out the yeast dough thinly and place on a baking tray lined with baking paper,
prick and spread evenly with curd cheese.
2. Mix the egg yolks with the cream, sugar and cinnamon, drizzle over the cake. Baking
time 45 minutes at 200 degrees. Place on wire rack immediately after baking.
3. Sprinkle with powdered sugar as desired. Curd topping: stir butter, sugar and egg yolk
until foamy, add the strained curd and all other ingredients.
4. Finally fold in the egg whites. If the cake is difficult to remove from the tray, it is
advisable to let it cool down in the open oven and then to turn it "face" down onto the
kitchen rack.
Raisin Stollen
Ingredients:
1 kg of flour
salt
125 ml of milk
80 g yeast
200-250 g butter
150-200 g sugar
2 eggs if desired
250 g raisins
250 g sultanas
3 tbsp rum
50 g lemon peel
50 g orange peel
grated lemon zest and juice of ½ lemon
Preparation:
1. Make firm yeast dough from the above ingredients, finally add the washed raisins and
sultanas, knead the dough very well and knead, let rise, form long stollen.
2. Press a little flat with the rolling pin in the middle, fold one half lengthwise over the
other, place on a baking sheet lined with baking paper, let rise.
3. Baking time 1 - 1 ½ hours at 180 degrees. After baking, brush with melted butter
immediately and sprinkle thickly with powdered sugar. (Mix powdered sugar with vanilla
sugar as desired.)
Almond Stollen
Ingredients:
1 kg of flour
salt
125 ml of milk
80 g yeast
200-250 g butter
150-200 g sugar
2 eggs if desired
125 g raisins
125 g sultanas
250 g peeled almond sticks
3 tbsp rum
50 g lemon peel
50 g orange peel
grated lemon zest and juice of ½ lemon
Preparation:
1. Make firm yeast dough from the above ingredients, finally add the washed raisins and
sultanas as well as the sliced almonds.
2. Knead the dough very well and knead it, let it rise, form long stollen. Press a little flat
with the rolling pin in the middle.
3. Fold one half lengthwise over the other, place on a baking tray lined with baking
paper, let rise.
4. Baking time 1 - 1 ½ hours at 180 degrees. After baking, brush with melted butter
immediately and sprinkle with powdered sugar. (Mix powdered sugar with vanilla sugar
as desired.)
Christmas stollen
Ingredients:
3 kg of flour
salt
1 liter mild
250 g yeast
500 g butter
250 g clarified butter
50 g pork fat
500 g of sugar
500 g sultanas
500 g raisins
175 g lemon peel
175 g orange peel
175 g sweet almonds
20 bitter almonds
500 g walnuts (without shell)
500 g hazelnuts
Finely weighed lemon peel
Some powdered sugar
Some cinnamon
Preparation:
1. Make firm yeast dough from the above ingredients, finally add the washed raisins,
sultanas, lemon peel, orange peel, almonds, nuts and lemon peel.
2. Knead the dough very well and knead it, let it rise, form long stollen. Press a little flat
with the rolling pin in the middle.
3. Fold one half lengthwise over the other, place on a baking tray lined with baking
paper, let rise.
4. Baking time 1 - 1 ½ hours at 180 degrees. Brush with melted butter immediately after
baking, sprinkle with powdered sugar and cinnamon. (Mix powdered sugar with vanilla
sugar as desired.)
zwieback
Ingredients:
500g flour
salt
20 g yeast
50 grams of sugar
50 g fat
If you like, 1 tablespoon of rum or 1 packet. vanilla sugar
50 g finely weighed lemon peel and orange peel
50 g finely weighed almonds or 2 tbsp aniseed or 2 tbsp arrak
Preparation:
1. Make yeast dough, optionally mix in flavoring ingredients, knead well, let rise.
2. Shape the dough into two elongated thin stakes, do not let rise too much, bake at 160
degrees’ top and bottom heat until light brown (30 min).
3. After 1–2 days, cut into 1 cm thick slices, turn in vanilla sugar, roast in the oven until
golden yellow, turning frequently.
Bundt cake
Ingredients:
160 g butter
4 eggs
100 g of sugar
5 tbsp milk
200 g flour
30 g grated almonds
½ pack of baking powder
1 tbsp vanilla sugar (original: vanillin)
Grated lemon peel from ¼ organic lemon
10 g flaked almonds
Preparation:
1. Grease the Gugelhupf baking pan with butter and dust with flour. Scatter the flaked
almonds in the baking pan. Preheat the oven to 170 degrees top and bottom heat.
2. Add one egg yolk, 1 tablespoon sugar and stir for 5 minutes. Repeat the process until
the remaining ingredients are used up.
3. Add milk, vanilla sugar, lemon zest and almonds one after the other and mix
everything together well.
4. Beat the remaining 4 eggs into egg whites and slowly mix into the batter. Stir the
baking powder over the batter. Fill the dough into the baking pan and bake for 40
minutes at 175 degrees, then lower to 150 degrees and bake for another 15 minutes.
Nut wreath
Ingredients:
500g flour
salt
30 g yeast
125 ml - 250 ml milk
125 g butter
125 g of sugar
2-4 egg yolks
1 whole egg
For the filling:
3-4 egg whites

150 g grated hazelnuts
100 g of sugar
2 tbsp cake crumbs (from dried cake base or cake)
Preparation:
1. In a small pot, stir the yeast with a teaspoon of sugar and 1 tablespoon of lukewarm
milk until liquid, add a little flour and keep warm.
2. Mix the butter, sugar and eggs with a foam mixture, sift the flour, add the cooked
steamers and all the remaining ingredients and process well.
3. Roll out the yeast dough into a rectangle as thick as a finger. For the nut filling, beat
egg whites until stiff and mix in all the ingredients.
4. Spread the nut filling over the yeast dough and roll up. Fill in a wreath shape on a
baking sheet lined with baking paper or in a larger greased ring mold.
5. Let the wreath rise, brush with beaten egg yolk before baking and sprinkle with flaky
hazelnuts.
6. Bake for approx. 45-60 minutes on moderate heat (160 degrees top and bottom heat)
until golden brown. Brush with cold water immediately after baking.
Savarin
Ingredients:
300 g of flour
20 g yeast
125 ml of milk
salt
60 g butter
80 g of sugar
3 egg yolks
ground lemon peel
For watering:
250 ml liters of white wine

60 g of sugar
4 tbsp rum or arrak
Juice 1 lemon and 1 orange sine
For the glaze:
2-3 tbsp apricot jam

2 teaspoons of ground white gelatin
2-3 tablespoons of hot water
2 tablespoons of granulated sugar
Preparation:
1. In a small pot, stir the yeast with a teaspoon of sugar and 1 tablespoon of lukewarm
milk until liquid, add a little flour and keep warm.
2. Mix the butter, sugar and eggs with a foam mixture, sift the flour, add the cooked
steamers and all the remaining ingredients and process well.
3. Put the yeast dough in a well-greased, floured ring shape and let rise. Bake for 45
minutes on a moderate heat. Immediately turn out onto a large round platter after
baking.
4. Heat white wine, sugar, rum, lemon and orange juice, soak the warm ring with it and
cover with apricot glaze.
5. Decorate with peeled, oblong almonds and sprinkle with crystal sugar. Apricot glaze:
dissolve gelatine in hot water, mix with apricot jam.
Lard biscuits
Lard biscuits (fried baked goods) are baked in hot fat and therefore require a lot of fat. Only water-free
fats such as clarified butter, pork fat, coconut fat, mixed fat or good oil are suitable for this. A pan that is
not too large is used to bake lard biscuits, which is filled with fat about 10 cm high and heated. The fat is
at the right temperature when small bubbles form around a wooden spoon held in the fat. It should never
be too hot, otherwise the baked goods will brown too quickly on the outside while they are not yet cooked
on the inside. If it is not too hot, the pores will not close and the pastry will become too fat and difficult to
digest. The baked goods shouldn't contain too much sugar, as this will quickly brown the fat and make it
unusable. The risen yeast pastries are placed upside down in the hot fat. After baking, the lard pastries
are allowed to drain on a rack. In addition to yeast pastries, choux pastry, pancake batter (beer batter)
and baking powder batter are particularly suitable for frying in fat.
Tips for pastries
It is important that the fat is at the right temperature for baking.
Wait until the fat has reached the correct temperature again.
Remove impurities from the shortening again and again.
Any remaining shortening can be reused by pouring it through a sieve.
Lard baked foods taste best fresh.
The temperature of the oil is very important when frying. This also affects the calorie content. If the fat
isn't hot enough, the food will soak up the fat and not turn out crispy. The ideal temperature is 175
degrees Celsius. When the heat is so high, the water in the dough suddenly evaporates. The escaping
steam prevents oil from entering. And due to the so-called Maillard reaction, a delicious crust forms on
the surface. Another gentler method is the hot air fryer.
Recipes
Carnival donuts
Ingredients:
500g flour
salt
50 g yeast
250 ml milk
2-3 egg yolks
75 g fat
50 grams of sugar
2 tbsp rum
grated lemon peel or vanilla sugar
Jam (apricot jam) for filling
Shortening
Sugar for sprinkling
Preparation:
1. Make a tender yeast dough from the above ingredients (knock off very well), let rise,
roll out as thick as a finger, mark rings on half of the dough with a cookie cutter or wine
glass.
2. Put a pile of jam in the middle of each ring, then beat the other half of the dough over
it. Cut out donuts, cover with a cloth and let rise again.
3. Heat the shortening well and place the donuts in the hot fat with the underside up,
cover and bake until golden brown on one side.
4. Turn and finish baking uncovered, drain, sprinkle with fine sugar, place on preheated
plate.
5. You can also serve the donuts warm and then add wine foam or vanilla sauce.
Tip: The donuts are noted on the rolled-out dough and with the jam filling
Mistake. Put the second half of the dough over it and cut out the donuts.
Apple rings
Ingredients:
4-6 large apples

2 tbsp sugar
About the dough:
150 grams of flour

salt
1-2 eggs, separated,
1 tbsp oil
Shortening
Sugar for sprinkling
Preparation:
1. Peel the apples, remove the core, cut into thick slices, add sugar, drizzle with lemon
juice, leave to steep.
2. Make a thick dough from salt, egg yolk, milk and oil, finally fold in the egg whites, turn
the apple slices in the dough, swim in hot fat or bake golden yellow on both sides in a
pan.
3. Drain, sprinkle with sugar. Pineapple slices can also be baked in this way, as can pears
cut in half. Plums, peeled, halved peaches.
Tip: The apple slices are dipped in liquid batter and baked golden yellow in plenty of hot fat.
Ingredients:
10 large elderflower, (freshly picked)

150 grams of flour
salt
1-2 eggs, separated,
1 tbsp oil
Shortening
Icing sugar for sprinkling
Preparation:
1. Make a thick batter from salt, egg yolk, milk and oil, then fold in the egg whites.
2. Wash the elderflower, let drain, take on a stick and dip into the batter, deep-
fry until golden yellow in the hot fat, drain, sprinkle with sugar.
Hasenöhrln
Ingredients:
300 g of flour
1 pinch of salt
50 grams of sugar
60 g butter
3 tbsp sour cream or milk
1-2 eggs
Shortening
Preparation:
1. Mix flour with salt and sugar on the pastry board, cut into butter, add cream or milk
and eggs, work the dough together quickly with your hands.
2. Roll out the back of a knife (3 mm), cut out displaced squares (diamonds) with a
kitchen wheel.
3. Bake until golden yellow in hot fat, drain and sprinkle with powdered sugar. Enjoy it
right away!
Drunk maidens
Ingredients:
7 eggs, separated
100 g of sugar
4 tbsp flour
Juice of ½ lemon
Shortening
To pour over:
750 ml red wine

50 g cinnamon sugar
Preparation:
1. Stir egg yolks and sugar for 30 minutes until foamy, gradually adding 4 tablespoons of
flour and lemon juice
add, finally fold in the stiff egg whites.
2. Place small dumplings in hot fat with a tablespoon and bake until golden yellow on
both sides. Drain, sprinkle with cinnamon sugar.
3. Put the dumplings in a preheated terrine, pour the red wine with 50 g of sugar over
the dumplings while still hot and serve immediately.
Tip: The name of this traditional dessert is enough to refer to its alcohol content. Especially popular in
winter due to its warming effect. If you still want to do without it, you can easily replace the wine with
flavored grape juice.
Strauben
Ingredients:
250 ml liquid (half milk, half water)

1 pinch of salt
1 tablespoon of sugar
50 g butter
180 g of flour
4-5 eggs
Shortening
Icing sugar and cinnamon for sprinkling
If you like, 1 pack. baking powder
Ingredients:
1. Make choux pastry from the above ingredients, bring the liquid, butter and salt to a
boil in a saucepan and add the flour all at once.
2. Stir into a smooth dumpling, remove from the stove, gradually stir in the whole eggs,
leave to cool. Add baking powder if you like.
3. Use a sprayer or a funnel to pour the dough into the hot fat in a spiral shape, bake
until golden yellow on both sides and drain.
4. Sprinkle with powdered sugar and cinnamon. If desired, small round balls can be
placed in the fat with a spoon and baked.
snowball
Ingredients:
300 g of flour
150 g butter
3 egg yolks
1 tbsp rum
2-3 tbsp cream or milk
1 pinch of sugar
Shortening
Preparation:
1. Work the ingredients on the board into a delicate, strudel-like dough until it shows
bubbles, cover and leave to rest in cold water for 30 minutes.
2. Roll out the dough, cut out round spots, wheel in finger-width strips, but the edge
should remain whole all around.
3. Push a wooden spoon handle between the strips, push together and pull a strip
through, place in the hot fat and only pull the wooden spoon handle out when the shape
remains.
4. Bake the snowballs until light brown, shaking the pan several times. Remove the
pastries and let them drain. Serve sprinkled with powdered sugar.
Tip: If you want, you can also put a chocolate icing over balls and pimp them with desiccated coconut.
puff pastry
Puff pastry takes a lot of time and energy. It is prepared without baking powder and a lot of butter and
used here as a loosening agent. Puff pastry consists of two different types of dough, namely strudel dough
and a piece of butter. The strudel dough is rolled out thinly and the piece of butter is wrapped in the
strudel dough and rolled out. After this process, the dough must rest in a cool place for a while until it is
stiff again. This process is repeated 3-4 times. At the same time, however, the dough must be kept
cool. The only exception is the half puff pastry, which does not require a break between tours.
The dough is also cheaper and easier to digest than real puff pastry. In order for the puff pastry to work,
all ingredients must be cold. In addition, only use fresh butter that does not contain a lot of water. Since
puff pastry is prepared without sugar, it is also very suitable for meat, ham and cheese fillings. Quark is
used with quark puff pastry, whereas cheese puff pastry is made with grated cheese. Instead of butter,
drawing butter (drawing margarine) can also be used for puff pastry. When making puff pastry, you also
have to know that the baking sheet should not be greased, but only moistened with cold water. It should
also only be baked over high heat.
Tips on puff pastry
Make puff pastry only in a cool room
It is important that the dough can only be rolled out and not kneaded. Otherwise,
many fine layers will be destroyed.
When you roll out the dough, don't use a lot of flour and make sure that there is as
little waste as possible.
Cut the pastry with a sharp knife. Therefore, the edges do not stick and do not open
evenly.
Make sure to chill the dough between the individual work steps (refrigerator, cellar).
Do not brush small baked goods made of puff pastry over the edge with egg yolk,
otherwise the dough will stick together and not rise.
Never open the oven during the first 15 minutes of the baking time!
Puff pastry can be made the day before and shaped and baked the next day. Chill
overnight.
To get a good shine, some recipes suggest applying a layer of meringue to the egg yolks before
baking. Nothing should stick out over the edge. Otherwise, the dough will stick together without
rising. Puff pastry must be baked in a preheated oven at a temperature of 200 to 220 ° C. The taste of puff
pastry is best fresh. Filled baked goods penetrate quickly. If possible, consume on the same day to enjoy
full enjoyment. Dried baked goods can be stored in a cool, dry place for up to 3 days. The finished baked
goods can be frozen. Later it must be thawed in the packaging at room temperature.
Recipes
Ingredients:
250 g flour
2 egg yolks
salt
a few tablespoons of water
250 g butter
50 g flour
Preparation:
1. Make a delicate dough from flour, egg yolk, salt and water on the pastry board, toss on
a floured board until it shows small holes when cut through and is smooth on the
outside. Divide into 4 equal parts and round shapes.
2. Cover with a warmed bowl and let rest for 30 minutes. Roll out the size of a plate on a
well-floured cloth, reach under the dough with the flat of your hand and slowly pull out
very thinly. Cut off thick edges.
3. Make a piece of butter by quickly kneading the butter with the flour, then shape a
brick and place in the refrigerator.
4. Roll out the refrigerated strudel dough into a star square (leave the middle thick, roll
out the 4 ends of the dough thinner).
5. Place the cold, firm piece of butter in the center of the star square. Beat the four
thinner parts nicely over the top (sweep the flour off the strudel dough every time) and
immediately roll out into a square, fold up like a book.
6. Cover and chill for 20-30 minutes. Then roll out the dough to the open side again into
a square, fold it up and let it rest.
7. Repeat this process 3–4 times, always chilling the dough for 20–30 minutes in
between. The dough can be prepared the day before.
Ingredients:
250 g flour
1 egg
4-5 tbsp water
1 pinch of salt
125 g butter
Preparation:
1. Make strudel dough from flour, egg, water and salt, beat well, roll out ½ cm thick and
evenly cover half of the dough with cold, sliced butter.
2. Beat the other half of the batter over it. Press lightly with the rolling pin so that the
dough has the same shape again, fold the two ends of the dough up to the middle and fold
the dough together again so that it lies four times on top of each other.
3. The curling always takes place on the open side. Process like real puff pastry. Half puff
pastry is used in bakeries just like real puff pastry.
4. It is cheaper and more digestible than real puff pastry and is much easier to make
because it does not have to rest between individual tours and can be baked immediately.
Ingredients:
125 g butter
125 g flour
125 g quark
salt
Preparation:
1. Crumble the flour with butter, add the quark and salt, work on the board to form a
smooth dough, leave to rest in the cold.
2. Then roll out the dough into a square, fold it up like a book and let it rest in the cold
again. Repeat this process 3 times.
Cheese puff pastry
Ingredients:
250 g flour
2 egg yolks
50 g butter
salt
1 lemon
1 pinch of salt
paprika
Some nutmeg
A few tablespoons of water (if necessary)
To the cheese butter brick:
150 g grated cheese

150 g butter
50 g flour
Preparation:
1. Make a smooth dough using flour, egg yolk, butter, lemon juice, spices and, if
necessary, a little water. Cover and let rest for half an hour in the cold.
2. Make cheese butter bricks: quickly process grated cheese, butter and flour into a
dough, shape flat bricks, leave to rest very cold until it has hardened.
3. Roll out the strudel dough into a rectangle. Place the cheese butter brick on top. Beat
the strudel pastry over the top, roll out into a square.
4. Beat it up like a book and cover it and let it rest in cold water. Repeat this process
three times. Let it rest cold in between.
Tea leaves
Ingredients:
250 g flour
2 egg yolks
salt
250 g butter
50 g of flour kneaded
Granulated sugar to roll out
Preparation:
1. Roll out the cold puff pastry thinly, cut out 8 cm diameter cookies with a round,
serrated shape. Sprinkle the pastry board with granulated sugar.
2. Then roll out the biscuits in an oval shape on both sides, place them on a wet baking
tray with the lower side facing up, chill, bake at 200 degrees top and bottom heat until
light yellow (15 minutes).
Pig's ears
250 g flour
2 egg yolks
salt
250 g butter
50 g flour
1 beaten egg yolk for brushing.
Preparation:
1. Roll out the cold puff pastry thinly into a rectangle, roll up the two narrow sides
towards the middle, cut this double roll into ½ cm thick slices.
2. Place on a wet tray. Possibly. reshape, brush with beaten egg yolk, bake light yellow at
200 degrees’ top and bottom heat (15 minutes).
Cream slices
Ingredients:
125 g flour
1 egg yolk
salt
125 g butter
25 g flour
To the cream:
500 ml of milk
½, 1/2 pounded vanilla stick
4 eggs, separated
5 g cornstarch
80 g of sugar
10 sheets of white gelatin
Preparation:
1. Roll out the cold puff pastry thinly, cut out rectangles of 8x4 cm, place on a wet tray,
prick, bake light yellow at 200 degrees top and bottom heat (10-15 min.).
2. Make the cream: Mix the egg yolks with the sugar and cornstarch. Add the milk and
the beaten, split vanilla stick, bring to the boil, stirring constantly.
3. Soak the gelatine with 5 tablespoons of cold water, squeeze it out, dissolve with 3
tablespoons of warm water, stir through a sieve to the hot cream. Remove the vanilla
stick and chill.
4. Before the mixture begins to stagnate, fold in the stiff egg whites and pour into a cold-
rinsed loaf pan. Chill for a few hours.
5. After cooling, turn it out, cut off thick pieces the size of the cream slices and place
between 2 slices and sprinkle the lid with powdered sugar.
Schillerlocken
Ingredients:
250 g flour
2 egg yolks
salt
250 g butter
50 g flour
1 egg yolk for brushing.
For filling:
500 ml whipped cream

powdered sugar
Preparation:
1. Roll out the cold puff pastry thinly, cut 3 cm wide strips with the cake wheel to wrap
the wet curls from the thin to the thick end.
2. So that one layer is always covered by the other. The molds are placed on a wet tray,
coated with beaten egg yolk and baked at 200 degrees top and bottom heat, light yellow
(15 minutes).
3. Remove from the tins immediately after baking, fill with sweetened whipped cream
after cooling and sprinkle with powdered sugar.
Strawberry Slices
Ingredients:
250 g flour
2 egg yolks
salt
250 g butter
50 g flour
500 g strawberries
Sugar to taste
Preparation:
1. Roll out the puff pastry as thick as the back of a knife, cut strips 7-8 cm wide, brush
with egg, place narrow 1 cm wide strips on the long sides and brush these with egg as
well.
2. Bake the slices at 200 degrees top and bottom heat on a wet tray until light yellow (10
to 15 min.). After cooling, fill with the following cream: Put 125 g of the strawberries
aside to decorate.
3. Pass through the other strawberries, add sugar and spread this strawberry pulp on the
slices.
4. Cover the slices with whipped, sweetened cream, decorate with whole
strawberries. Cut into strips of your choice and serve.
Ingredients:
140 g ground hazelnuts

Zest and juice of one lemon
4 tbsp sugar
8 tbsp cream
2 tbsp dark sultanas
8 medium-sized apples (approx. 150 g each)
Lemon juice 1 lemon
500 g of puff pastry
2 eggs for brushing
Preparation:
1. Mix all ingredients except the raisins, then pour the mixture into a piping bag without
a nozzle. Moisten the apples with lemon juice.
2. Roll out the puff pastry 2 cm thick, as square as possible. Cut into 8 squares of 16x16
cm each. Peel the apples and cut out the core.
3. Then fill the apples with the filling and place on the puff pastry squares. Moisten the
edge of the dough with water and wrap the apples.
4. Brush the wrapped pasta apples with egg. Bake in the preheated oven for 25 minutes
at 200 degrees. Take out and let cool down.
Ingredients:
250 g flour
2 egg yolks
salt
250 g butter
50 g flour
1 kg of apples
100 g of sugar
50 g sultanas
20 g breadcrumbs
Preparation:
1. Roll out squares from the cold puff pastry, sprinkle with finely chopped apples, sugar,
breadcrumbs and sultanas and roll up.
2. Place in retrained (baking dish) and brush with beaten egg yolk. Bake in the preheated
oven for 30 minutes at 200 degrees top and bottom heat.
Ingredients:
250 g flour
3 egg yolks
salt
250 g butter
50 g flour
100 g grated parmesan cheese
1 pinch of paprika powder
Preparation:
1. Make puff pastry (see basic puff pastry recipe). After the butter has been beaten in
and the dough has formed a square, sprinkle the Parmesan cheese mixed with paprika on
the dough.
2. Then you fold the dough from both sides towards the middle and fold it up like a
book. The dough is processed in 3–4 rounds as in the basic puff pastry recipe.
3. After the last tour, roll out the puff pastry ½ cm thick, rub out strips 1 cm wide and 10
cm long with a pastry wheel, twist 2 strips together, brush with beaten egg yolk.
4. Sprinkle with grated parmesan cheese and paprika. Bake on a wet tray for 15 minutes
over high heat.
Choux
Puff pastry is quick to make and has many uses. Like cream puffs, it is also popular in soups and lard
pastries. It is almost always prepared without sugar. The liquid, butter and salt are brought to the boil, the
sifted flour is added all at once and quickly stirred over a low heat until a lump forms and the mixture
loosens from the pan.
Don't stir too long or the dough will settle out. First beat the eggs into the hot mixture, stir well and then
gradually add all the remaining eggs. Therefore, each egg must be mixed well. If you use baking powder,
stir it into the already cooled mass at the very end. When baking, never open the oven for the first 15-20
minutes, as the choux pastry can easily collapse. If the heat is too low, the baked goods will not rise. The
baking time is 20-35 minutes depending on the type of pastry.
Use only fresh eggs. The number of eggs depends on their size. The dough should fall
off the spoon and be shiny.
Add flour all at once to avoid lumps in the dough. Flour type 550 is suitable. It can
absorb a lot of liquid, which in turn evaporates during baking. This haze that arises makes
the baked goods rise and voids are created.
The term "burn the dough" means the constant stirring of the dough in the pot. For
about 2 minutes from all sides.
Carefully salt the dough, otherwise it won't rise nicely.
With a spoon or a syringe, small heaps are squirted onto a baking sheet lined with
baking paper or into the hot baking fat.
Depending on the amount of dough, the incendiary mass is baked in a preheated oven
for about 20 to 40 minutes until a golden brown crust forms. Do not open the oven door
within the first 20 minutes of baking time, otherwise the baked goods will collapse.
The suitable temperature for baking choux pastry is 200 to 210 degrees top and
bottom heat or 180 to 190 degrees with convection.
Recipes
Ingredients:
250 ml of water or milk

50 g butter
1 pinch of salt
150 grams of flour
4 whole eggs.
If desired, 1 pinch of baking powder
Preparation:
1. Bring the liquid, butter and salt to a boil in a saucepan, add the flour all at once, stir to
a smooth dumpling.
2. Remove from the stove, gradually stir in the whole eggs, let them cool, add 1 pinch of
baking powder if you like.
Info: Use with: cream puffs, buns, choux pastry dumplings, baked peas.
cream puff
Ingredients:

50 g butter
1 pinch of salt
150 grams of flour
4 whole eggs
If you like: a little chocolate icing to decorate
Preparation:
1. Make choux pastry, place small heaps with a teaspoon on a baking sheet lined with
baking paper, bake immediately.
2. Bake time 25 minutes at 200 degrees top and bottom heat. Do not open the oven while
baking!
3. After cooling, cut off the lid and fill the cream puffs with sweetened whipped
cream. Place the flap on top and sprinkle with powdered sugar.
4. If you like, cover the lids with chocolate icing.
Ingredients:

50 g butter
1 pinch of salt
150 grams of flour
4 whole eggs
For the vanilla filling:
500 ml of milk
½ pounded vanilla stick
4 eggs, separated
5 g cornstarch
80 g of sugar
Preparation:
1. Mix egg yolks with sugar and cornstarch. Add the milk and the beaten, split vanilla
stick, bring to the boil, stirring constantly.
2. Soak the gelatine with 5 tablespoons of cold water, squeeze it out, dissolve with 3
tablespoons of warm water, stir through a sieve to the hot cream. Remove the vanilla
stick and chill.
3. Make choux pastry, place small heaps with a teaspoon on a baking sheet lined with
baking paper, bake immediately.
4. Baking time 25 minutes at 200 degrees top and bottom heat. Do not open the oven
while baking!
5. After cooling, cut off the lid and fill the cream puffs with the vanilla cream. Sprinkle
with powdered sugar.
Coffee donut
Ingredients:

50 g butter
1 pinch of salt
150 grams of flour
4 whole eggs
2 tbsp coffee extract
Preparation:
1. Bring the liquid, butter and salt to a boil in a saucepan, add the flour all at once, stir to
a smooth dumpling.
2. Remove from the stove, gradually stir in the whole eggs, let them cool, add 1 pinch of
baking powder if you like.
3. After cooling down, season the coffee extract with 2 tablespoons and fill the donuts
with it.
fruitcake
Fruit cakes are very popular because of their taste and freshness. In some families, you can see them
almost regularly at the coffee table on weekends. Depending on the season, they offer a variety of fruit
cake toppings. Although the most popular batter for fruit cakes is shortcrust pastry, batter, sponge cake,
and egg batter are also very popular. Shortcrust pastry tastes best fresh or 1 day after baking. It is usually
made without baking powder and is fluffy and crumbly thanks to the ample use of fat. In addition to
butter, margarine or palming can also be used. Shortcrust pastry is easy to make and takes little time. Sift
flour (possibly with baking powder) onto a pastry board and provide the resulting pile with a depression in
the middle. Sugar, eggs, possibly liquid and flavor ingredients as well as fat are put into this hollow and
the whole thing is chopped up with a knife (therefore also called minced dough). This is then kneaded by
hand into a smooth dough. You have to work quickly so that the fat does not soften. The dough must rest
before further processing. If the fruit is baked with fruit cakes made from shortcrust pastry or sponge
cake, it is advisable to bake the cake base on its own first briefly light yellow. Only then do you add the
fruit topping and possibly the rest of the dough and bake ready.
Sponge mixture can also be used for all fruit cakes. Baking powder is used here as a filler. After the butter
is frothy, add sugar and eggs and stir until the sugar has melted - again to a foam mass. Then add all the
liquid and aromatic ingredients. Finally, mix the sifted flour with the baking powder. The batter should not
be too runny; it should be difficult to fall off the spoon.
Some fruit cakes are also made with sponge batter. Cake bases covered with fruit are usually provided
with a pouring that should be clear and smooth. A decoration with whipped cream not only looks pretty,
but also tastes very good with any type of fruit cake.
Always knead the shortcrust pastry quickly with the balls of your hands (not your
fingers).
Let the shortcrust dough rest before further preparation, then roll out on a floured
board.
Prick the shortcrust pastry and batter with a fork several times before baking to avoid
the formation of bubbles.
Put the fruit cake on the wire rack immediately after baking.
Use only fine sugar for shortcrust pastry.
When preparing shortcrust pastry, the cold ingredients are first processed with the
knife.
Cut the fruit cake into beautiful pieces before use.
Serve the fruit cake as cool as possible in summer.
Tins and baking trays for shortcrust pastry are not greased.
A fruit cake that does not come off the tray after baking is cut into pieces while it is
still hot and placed on a rack to cool.
Recipes
Ingredients:
200 g flour
80 g fine sugar
1 pinch of salt
100 g butter
1 egg
Preparation:
Crumble the sifted flour with butter, add all the other ingredients, quickly knead into a
dough, leave to rest in the cold. Use for fruit cakes, biscuits, etc.
Ingredients:
2 eggs, separated
2 tbsp water
100 g fine sugar
1 teaspoon vanilla sugar
100 g flour
Preparation:
1. Beat egg yolks with water for 3 minutes with a whisk, stir with sugar and vanilla sugar
until foamy, add the sifted flour mixed with the baking powder.
2. Finally fold in the egg whites and fill into the prepared fruit cake tin.
3. Baking time 20 to 25 minutes at 180 degrees top and bottom heat. Next, cover the
cake base with fruit.
Ingredients:
200 g flour
100 g fine sugar
1 pinch of salt
125 g butter
3 egg
1 tbsp water
1 package. Vanillin sugar
2 Table spoons of milk
2 tbsp baking powder
Preparation:
1. Mix butter or margarine in a mixing bowl with a mixer until smooth. Gradually add
sugar, vanilla sugar and salt while stirring, until it forms a bond.
2. Each egg for about half a minute after adding (maximum level). Mix the flour and
baking powder and mix in the milk in 2 servings.
3. Spread the dough in the baking pan (28 Ø) and smooth it out. Bake for 20 minutes at
180 degrees top and bottom heat.
4. Immediately after baking, turn it out onto a wire rack and let it cool down. Cover the
sponge cake as desired.
Ingredients:
200 g flour
80 g fine sugar
1 pinch of salt
100 g butter
1 egg
500 - 750 g red currants
3 tbsp sugar
For the foam cover:
2 egg whites
60 g powdered sugar
Preparation:
1. Make a fruit cake base from shortcrust pastry. The next day, wash the currants and
drain them, sprinkle them with 3 tablespoons of sugar and let them steep.
2. For the foam coating, beat the egg white with half of the powdered sugar until stiff,
mix in the rest of the sugar and beat well again, use immediately.
3. Remove 1 cup from the foam mixture, mix the currants with the foam mixture, spread
them in layers on the baked cake base.
4. Sprinkle the decoration on the cake with the remaining foam mixture and dust with
powdered sugar. Quickly bake the cake on top heat until golden yellow.
Quick fruit cake
Ingredients:
200 g flour
80 g fine sugar
1 pinch of salt
100 g butter
1 egg
750 g apples, plums or blueberries
2-4 tbsp sugar
To improve apple toppings:
cinnamon
Sultanas
chopped almonds or 4 tablespoons of streusel
To improve the plum topping:
cinnamon
4 tbsp streusel
Preparation:
1. Make shortcrust pastry or batter, roll out, place in a springform pan, press the edge
down, brush with melted butter.
2. Top with fruit. (Peel the apples and cut into thin wedges, stone and cut the plums, sort
the blueberries, wash them and let them drain.)
3. Sprinkle sultanas and almonds or crumble on top, after baking, add sugar and sprinkle
with cinnamon. Baking time 30 minutes at 180 degrees top and bottom heat.
Tip: Prick the shortcrust pastry base with a fork and cover with fruit. This cake can also be made on the
baking sheet. You calculate double the amount of dough and cake topping.
Ingredients:
250 g flour
80-100 g fine sugar
1 pinch of salt
125 g butter
1 egg
About the covering:
750 g apples, plums, cherries, apricots, currants or

Rhubarb or thick apple compote
2 tbsp sugar
Preparation:
1. Make shortcrust pastry from the above ingredients, leave to rest in the cold. Roll out
two thirds of the dough, place in a springform pan as a base, press the edge on, cover
with prepared fruit or spread thickly with apple compote.
2. Roll out the rest of the Teiqes, rub out strips with cake wheels, cover the cake like a
grid, place a rolling pin around the edge and press down.
3. Baking time 30 minutes at 180 degrees top and bottom heat. After baking, sprinkle
with powdered sugar or brush the grid and rim with whisked egg yolk before baking.
4. Catch sour fruits beforehand. This cake can also be made on the baking sheet. You
calculate twice the amount of dough and cake topping.
Ingredients:
300 g of flour
100 g fine sugar
1 pinch of salt
150 g butter
1 egg
Covering:
750-1 kg of apple
2 tbsp sugar
At will:
cinnamon
1-2 tbsp sultanas
1 tbsp chopped almonds
If you like, 1 egg yolk for brushing
Preparation:
1. Make shortcrust pastry from the above ingredients, roll out half of the pastry, put in a
springform pan. Press the edge down. Mix the peeled, chopped apples with the sugar,
cinnamon and sultanas and place on the cake base.
2. Roll out the rest of the dough and place it on the fruit as a cover. Press the edge down,
place a rolling pin around the edge if you like.
3. Brush with beaten egg yolk and score with a fork like a grid, sprinkle with chopped
almonds if you like. Baking time 45 minutes at 180 degrees top and bottom heat.
4. It is advisable to bake the cake base in the oven first, then you put the filling and the
pastry on top and bake is done.
Tip: Brush the covered apple pie with egg and make a grid-like notch with a fork. This cake can also be
made on the baking sheet. You calculate twice the amount of dough and cake topping.
Ingredients:
500g flour
1 pinch of salt
150 g butter
2 eggs
150 grams of sugar
some sour cream
For the filling:
1.5 kg of apples
Zest 1 lemon
1 pinch of cinnamon and sugar
Preparation:
1. Make shortcrust pastry from the above ingredients. Roll out half of the dough onto a
baking sheet. Scatter a third of the grated almonds over the top and distribute the apple
filling evenly on top.
2. Sprinkle another third of the grated almonds on top. Roll out the rest of the shortcrust
pastry and cover with it, sprinkle the rest of the almonds with 1 tablespoon of sugar on
top. Baking time 45 minutes at 180 degrees top and bottom heat.
3. Preparation of the apple filling: Briefly steam the peeled, chopped apples with lemon
zest and a little sugar, season with cinnamon and let cool.
4. It is advisable to bake one half of the dough in the oven first and only then add the
filling and the remaining dough and bake ready.
Ingredients:
200 g flour
80 g fine sugar
1 pinch of salt
100 g butter
1 egg
About the covering:
750 kg of apples
2 tbsp sugar as desired
2 tbsp sultanas
For the foam cover:
2 egg whites
60 g powdered sugar
Preparation:
1. Make a shortcrust pastry from the above ingredients, roll out and place in the
prepared springform pan, press the edge on, mix the chopped apples with sugar and
sultanas.
2. Place on the cake base, bake at 160 degrees top and bottom heat for 15-20 minutes.
3. Spread the foam coating evenly on the hot cake or sprinkle on it like a grid. Sprinkle
with powdered sugar and bake immediately golden yellow over a moderate heat.
4. Create a foam coating: Beat the egg white with half of the powdered sugar until stiff,
mix in the rest of the sugar and beat well again, use immediately.
Apple pie
Ingredients:
300 g of flour
120 g fine sugar
1 pinch of salt
175 g butter
Zest of a lemon
1 egg
About the covering:
1 kg of apples
2 tbsp sugar
50 g sultanas
1 egg yolk for brushing
Preparation:
1. Make shortcrust pastry from the ingredients mentioned first, let rest cold. Roll out half
of the dough, place in a springform pan, press the edge down.
2. Prick with a fork, bake light yellow at 160 degrees top and bottom heat. Brush this
cake base with the slightly cooled apple filling.
3. Roll out the rest of the shortcrust pastry and cover the cake as a cover, place a rolling
pin around the edge and press down if you like.
4. Brush the cake with egg yolk and score a grid with a fork. Bake on a moderate heat for
another 15 minutes.
5. Preparation of the apple filling: Steam the finely chopped peeled apples with the sugar
until half-soft, mix in the washed sultanas, allow to cool slightly.
Swabian fruit cake
Ingredients:
100 g butter
12 grams of sugar
3 eggs
Zest of a lemon
220 g of flour
2 Table spoons of milk
½ a pack. baking powder
About the covering:
500 g apples or plums

Preparation:
1. Make a batter from the first-mentioned ingredients, fill into the prepared springform
pan, peel the apples, cut into quarters, score (stone and cut the plums).
2. Cover the dough in a wreath with apples or plums. Bake time 30 to 40 minutes at 200
degrees top and bottom heat. Sprinkle with powdered sugar.
Info: For the Swabian fruit cake, the quartered apples are cut into and placed in a wreath on the dough.
Ingredients:
200 g flour
80 g fine sugar
1 pinch of salt
100 g butter
1 egg
For covering:
1 kg of rhubarb
Sugar to taste
2 tbsp cornstarch
For the cast:
2 eggs, separated
50 grams of sugar
1 tbsp flour
2 tbsp grated hazelnuts
Preparation:
1. Make shortcrust pastry, cover the bottom of a springform pan with it, prick, press the
edge, bake at 180 degrees’ top and bottom heat until light yellow. (Can also be baked in
the fruit cake pan.)
2. Clean and cut the rhubarb, boil with the sugar until soft and drain. Mix 2 tablespoons
of cornstarch with cold water, pour into the boiling rhubarb while stirring.
3. After cooling, spread the rhubarb on the cake base and cover with the icing, baked
golden yellow on top heat.
4. For the topping, stir the egg yolks with sugar until foamy, add flour and grated
hazelnuts. Finally fold in the stiff egg whites, immediately pour over the rhubarb topping
and bake. This topping can also be used for other fruit cakes.
Ingredients:
200 g flour
80 g fine sugar
1 pinch of salt
100 g butter
1 egg
For the filling:
500 g apples
80 g of sugar
Some cinnamon
50 g sultanas
Some breadcrumbs
Preparation:
1. Make shortcrust pastry and roll it out into a rectangle, spread the breadcrumbs in the
middle. Sprinkle finely chopped apples, sugar, cinnamon and sultanas on top.
2. Beat the dough on both sides. Brush with beaten egg yolk. Bake light yellow at 180
degrees top and bottom heat.
Info: With shortcrust apple strudel, the dough is beaten over the filling from both sides.
Orange cake
Ingredients:
200 g flour
80 g fine sugar
1 pinch of salt
100 g butter
1 egg
For the cream:
400 g thin-peeled oranges

125 ml of water
75 g sugar
2 eggs, separated
20 g cornstarch
2 seedless oranges
Whipped cream to decorate
Preparation:
1. Make shortcrust pastry and place in the prepared fruit cake tin. Bake light yellow for
25 minutes. Cover with cream the next day.
2. Cream: Mix cornstarch with four tablespoons of water and egg yolk. Bring the
remaining water to the boil with the squeezed orange juice, sugar and the grated peel of
an orange.
3. Add the cornstarch, mixed with egg yolk and water, stirring constantly. Let it boil
briefly and take it off the stove.
4. Pull the stiff egg white into the still hot mass. Do not cover the cooled cake base too
densely with seedless orange slices.
5. Pour the cream over it while it is still warm and refrigerate for a few hours. Just before
use, decorate with whipped cream and orange wedges.
Ingredients:
6 eggs separated
200 g of sugar
180 g black bread crumbs
½ glass of wine or 3 tablespoons of kirsch to moisten
1 pinch of cinnamon
1 pinch of cloves
Zest of a lemon
50 g finely chopped lemon peel and orange peel
750 g cherries
Preparation:
1. Mix in the egg yolks and sugar until foamy, stir in the moistened black bread crumbs
and all the flavoring ingredients.
2. Fold in the washed cherries and finally the egg whites, place in the greased and
crumbled springform pan.
3. Bake for 40-60 minutes at 180 degrees top and bottom heat.
Ingredients:
100 g butter
4 eggs
200 g of sugar
150 grams of flour
½ teaspoon baking powder
500 g peaches
200 g cream
4 rusks
200 g ground almonds
50 g chopped lemon peel
1 ½ teaspoon cinnamon
1 teaspoon powdered sugar
Preparation:
1. Put butter, 1 egg, 50 g sugar in a mixing bowl and stir until smooth with the whisk of
the mixer. Then knead with flour, 1 pinch of baking powder.
2. Wrapped in cling film, place in the refrigerator for approx. 30 minutes. Preheat the
oven to 180 degrees top and bottom heat.
3. Line a greased springform pan (Ø 24 cm) with the dough. Prick several times with a
fork and prebake for about 5 minutes.
4. Scald, peel and stone the peaches. Halve the halves again, cut into the curve several
times.
5. Whisk the remaining eggs and cream. Put the rusks in a freezer bag, crumble finely
with a rolling pin. Add to the egg cream and mix with the rest of the sugar, almonds,
lemon peel, cinnamon and remaining baking powder.
6. Put on the floor. Put on the peaches. Bake for another 45 minutes. Let the cake steam
out briefly, remove from the tin and let cool down. Serve dusted with powdered sugar.
A wide variety of cakes and bakeries are made on the basis of batter with baking powder as a loosening
agent. As with all other basic doughs, a very specific basic rule also applies to the preparation of batter or
baking powder dough. Very good stirring always contributes significantly to loosening the baked
goods. First the butter (margarine) is stirred until it peaks
throws - and then you alternately add sugar and eggs or egg yolk and stir the whole thing back into a
foam mass. This type and sequence of preparation applies to all batter. Only then are flavor ingredients,
liquid and flour mixed in. The baking powder is sieved with the last third of the flour to form the dough,
since baking powder should not come into direct contact with liquid. To keep it fresh at all times, keep it
in well-sealed containers. For 500 g of flour you calculate 1 packet of baking powder. The number of eggs
also depends on their size, and the amount of liquid required (milk, cream) also varies depending on the
nature of the flour. The dough should not be too soft and heavy and tear from the spoon. Always wash the
sultanas and raisins thoroughly, drain them, toss them lightly in flour and only add them to the dough at
the end.
Tips on batter
When stirring the dough, it is best to use a stable and firm mixing bowl
Always stir the dough in one direction.
Warm the butter (margarine) slightly before stirring the foam, but do not let it become
liquid.
If using egg whites, separate the eggs carefully
Egg white stiffens faster if you add a few drops of water or a pinch of salt to the egg
white.
Make sure to use fine sugar with the foam mixture.
Brush cake tins well with soft fat and sprinkle with flour or breadcrumbs.
Do not open the oven during the first half of the baking time and, if necessary, turn the
cake towards the end of the cooking time.
If the top heat is too high, cover the pastries with baking paper, if the bottom heat is
too high, push an empty tray under the cake.
Before removing the pastry, make a test with a wooden stick.
After baking, let the pastry steam in the pan for a few minutes, then carefully remove
it from the pan and let it cool on a rack.
Pour powdered sugar over the pastries while they are still warm.
Recipes
Health cake
Ingredients:
250 g butter
300 g of sugar
6-8 eggs, separated
A few tablespoons of milk
Zest of a lemon
500g flour
1 package. baking powder
Preparation:
1. Mix butter until foamy, add sugar and egg yolks alternately and stir for another 30-45
minutes.
2. Add the grated lemon zest and the sifted flour and milk mixed with baking powder,
then fold in the egg whites and fill into the prepared dish.
3. Sprinkle with powdered sugar after baking. Baking time 45 to 60 minutes at 180
degrees top and bottom heat.
marble cake
Ingredients:
250 g butter
325 grams of sugar
6-8 eggs, separated
Zest of a lemon
500g flour
3 tbsp cocoa
Preparation:
1. Mix the cocoa under a third of the dough, then add 25 g of sugar and a little milk, then
fill the mold with the white and then the dark dough.
2. A fork is pulled through the dough in a spiral to create a marble pattern. Baking time
45-60 minutes at 180 degrees top and bottom heat.
Easy raisin cake
Ingredients:
250 g butter
300 g of sugar
6-8 eggs, separated
Zest of a lemon
500g flour
100 g raisins
Preparation:
1. Prepare the batter, wash the raisins and drain them, dust them lightly with flour, add
to the batter, fill into the prepared dish.
2. Sprinkle with powdered sugar after baking. Baking time 45-60 minutes at 180 degrees
top and bottom heat.
Kings cake
Ingredients:
250 g butter
250 grams of sugar
6 eggs
250 g flour
½ a pack. Baking powder,
Zest of a lemon
50 g of peeled chopped almonds
150 g sultanas
2 tbsp rum or arrack
50 g lemon peel and orange peel
Preparation:
1. Mix the butter well, add sugar and eggs alternately and stir for 30-45 minutes, add the
grated lemon peel, chopped almonds, sultanas, rum, finely chopped lemon peel and
orange peel.
2. Fold in the sifted flour mixed with baking powder and pour into a well-greased and
floured loaf pan, then sprinkle with powdered sugar after baking.
3. Baking time 1 hour at 180 degrees top and bottom heat. It is advisable to only bake on
bottom heat for the first half hour. If desired, the form can be lined with greased baking
paper.
Simple sand cake
Ingredients:
175 g butter
150 grams of sugar
2 eggs
Zest of a lemon
125 g cornstarch
125 ml of milk
For the chocolate icing:

3-4 tbsp hot water
25 g sifted cocoa
25 g melted coconut fat
Preparation:
1. Make a batter from the ingredients mentioned above and pour into the prepared loaf
pan. Baking time 50-60 minutes at 180 degrees top and bottom heat.
2. After baking, cover with chocolate icing while still warm. For the chocolate icing, stir
the sifted powdered sugar with water and cocoa until smooth.
3. Finally stir in the melted coconut oil and spread it over the cake.
Punch ring
Ingredients:
250 g butter
250 grams of sugar
5 eggs
Zest of a lemon
125 g cornstarch
125 ml to 250 ml milk
250 g apricot jam
For the punch glaze:

2 egg whites
1-2 tbsp arrak or rum or kirsch
Preparation:
1. Make batter from the above ingredients and fill into a prepared ring mold. Bake time
45-60 minutes at 180 degrees top and bottom heat.
2. The next day, cut twice, fill with jam, assemble, spread thinly with jam.
3. For the punch glaze, stir the sifted powdered sugar with egg white for 15 minutes until
foamy and stir in the arrak (rum or kirsch). Then cover with punch glaze.
Egg heavy cake
Ingredients:
4 eggs
200 g of sugar
200 g flour
1-2 teaspoons of aniseed or 1 packet. vanilla sugar
Preparation:
1. Beat the eggs with sugar for 45 minutes until foamy, fold in the flavoring ingredients
and the sifted flour. Fill into well-greased and floured loaf pan.
2. Bake time 40-50 minutes at 180 degrees top and bottom heat.
Chocolate ring
Ingredients:
250 g butter
250 grams of sugar
5 eggs
Zest of a lemon
125 g cornstarch
250 g apricot jam or rose hip pulp
Some brittle to sprinkle on
Chocolate buttercream filling
150 g butter
500 ml of milk for boiling
2 eggs, separated
30 g cornstarch
75 g sugar
A little vanilla sugar, if you like
100 g softened chocolate or 4 tablespoons cocoa
Preparation:
1. Make the batter and bake it. Mix the egg yolks, sugar, cornstarch and milk
together. Bring to the boil, beating constantly.
2. Remove from the stove, let cool down a bit and then fold in the stiff egg whites and stir
cold.
3. Mix the butter with the powdered sugar until frothy. Gradually stir the cold-stirred
cream into the butter, spoon by spoon. Slowly stir in the sifted cocoa or the chocolate
softened in a water bath.
4. The next day, cut the cake twice, fill with chocolate buttercream and cover and
sprinkle with brittle.
Spice cake
Ingredients:
150-175 g butter
4 eggs separated
300 g of sugar
1 teaspoon cinnamon
½ teaspoon cloves
50 g cocoa
125 to 250 ml of milk
375 grams of flour
3 tbsp sour jam for filling
Preparation:
1. Make batter from the above ingredients, finally fold in the egg whites, fill into a
prepared springform pan, bake at 180 degrees’ top and bottom heat for 1 hour.
2. The next day cut in half, fill with jam, sprinkle with powdered sugar.
Hazelnut ring
Ingredients:
175 g butter
375 g sugar
4-5 eggs
375 grams of flour
If desired, 4 tbsp sour jam for filling
250 ml sweetened whipped cream to inject
Preparation:
1. Make batter from the above ingredients, fill in a prepared ring mold, bake at 180
degrees’ top and bottom heat for 50 minutes.
2. The next day, cut once as desired, fill with jam, cover with whipped cream and
sprinkle.
Ingredients:
150 g butter
175 grams of sugar
3 eggs
125 ml liters of milk
500g flour
Ingredients for the crumble:
160 g butter
160 g of sugar
250 g flour
2 pinches of cinnamon
If desired, 120 g grated almonds
Preparation:
1. Make the streusel and let it rest cold. Make the batter, spread it on a baking sheet
lined with baking paper, cover evenly with crumble.
2. Baking time 30 minutes at 180 degrees top and bottom heat. Sprinkle with powdered
sugar.
Tip: Change: peel and finely chop 1 kg apples, drizzle with lemon juice. First put the apple and then the
crumble on the dough and bake as above.
curd stollen
Ingredients:
500g flour
200 g of sugar
1 pinch of salt
1 tbsp rum
Zest of a lemon
2 eggs
175 g butter
250 g dry cottage cheese
200 g sultanas
125 g of chopped almonds or hazelnuts
50 g finely chopped lemon peel
Preparation:
1. Sieve the flour with baking powder on a board, make a well in the center and add the
sugar, spices and eggs. Mix together lightly.
2. Then add the dry, strained quark, the butter cut into pieces, the washed and drained
sultanas as well as chopped almonds and lemon peel.
3. Knead immediately into a firm dough and form a stollen out of it.
4. Baking time at 160 degrees top and bottom heat 1 ¼ hour. Brush with melted butter
while still hot and sprinkle with icing sugar.
Ingredients:
250 g butter
200 g of sugar
5 eggs, separated
Zest of a lemon
125 g fine wheat meal
125 g cornstarch
250 g wheat flour
150 g raisins
Preparation:
1. Mix the butter, sugar and egg yolk with the foam mixture, add all the remaining
ingredients, and finally add the sifted flour mixed with the baking powder.
2. Fold in the egg whites loosely. Pour the dough into a greased loaf pan and bake for 1
hour at 180 degrees top and bottom heat.
Wheat meal cake
Ingredients:
125 g butter
200 g of sugar
2 eggs
Zest of a lemon or 1 packet. vanilla sugar
1 tbsp cocoa
250-375 ml of milk
500 g fine wheat meal
Jam for filling
Icing sugar or lemon icing to coat
Preparation:
1. Mix the butter, sugar and eggs with a foam mixture, add the spices and milk, and
finally add the meal mixed with the baking powder.
2. Bake at 180 degrees top and bottom heat for 1 hour. The next day, fill with apricot jam
and sprinkle with powdered sugar. Or cover with lemon glaze.
Pies
Cakes for special occasions are usually made from sponge cake. Eggs are often used as a loosening agent
for the biscuit. Baking soda is also used in water sponge cake. The dough is mixed in a mixing bowl. Beat
the egg yolk and sugar (possibly with a little water) with a whisk until the sugar has completely dissolved
and the mixture has become creamy and light. It is essential to stir the foam mass thoroughly, then add
the sifted flour (possibly with the baking powder) to the flavoring ingredients and finally fold in the stiff
egg white (do not stir). The cake will be softer if you replace about a third of the flour with
cornstarch. Another way to make real sponge cake (without water and without baking powder) stir egg
yolks and sugar until frothy. Beat the egg white very stiff and add. In turn, fold the foam mixture loosely
under the egg whites, then add the flour. Everything should be loosely mixed and no longer stirred.
Only grease the bottom of the cake pan and place a piece of parchment paper on top. The sponge cake
must always be placed in a preheated oven immediately and baked at 180 degrees top and bottom heat
(convection: 160 degrees). If the heat is too intense at the beginning, a crust may form too soon and
should be avoided. Do not open the oven while baking as the sponge cake is very delicate. Before
removing, do a cooking test with a toothpick. Remove the cake and let it evaporate for a few
minutes. Remove the baking paper with the knife and let it cool down on the wire rack. If possible, the
cake should be filled the next day. Exquisite cakes such as chocolate, hazelnuts, sand cakes, etc. must be
prepared strictly according to the recipe. These cakes are heavier than sponge cakes and require a longer
baking time.
The next day the cake is filled and decorated. Furthermore, you cut them 2-3 times with a sharp
knife. Soak or soak the individual cake leaves in wine, rum, arak or fruit juices as desired. Brush with
buttercream, whipped cream or jam and then put the bases back together. So that the bottom comes up as
a conclusion. The top and the edges are then coated with the cream or glaze.
Splashing the cake is made a lot easier if you mark 16 equal pieces with a knife on the cake covered with
buttercream. (Use cake dividers!) That you can use when executing the pattern. However, this tool can be
used for cakes that are covered with sugar icing. The finished cake should be left to cool for another day.
Pies are often filled with buttercream, but some knowledge is required to make them. First, you need to
distinguish between real and stretched buttercream. The real one is made from butter, sugar, egg yolk
and possibly flavor ingredients. The stretched one is mixed with a vanilla cream or pudding. It is
important that you use fresh butter. Each type of cream can be changed by different flavor ingredients,
and then the cream is called "chocolate cream". If you add a little melted coconut oil to the cream, it will
harden faster. In this case, add the melted coconut oil to the hot pudding mixture. The cream must be
stirred well until it starts to foam. Only then add the sifted powdered sugar, continue stirring, then add
the egg yolks and add the flavoring ingredients. For the stretched buttercream, add the cold stirred
pudding spoon by spoon. Especially at the beginning, the pudding should only be added teaspoon by
teaspoon, otherwise the cream will start to curdle. Be sure to cook the pudding and make sure there are
no lumps. After cooking, the pudding should be stirred several times to avoid jamming the skin. As you
cook the pudding, be careful not to let it clump again. After cooking, the pudding must be stirred
repeatedly to avoid clumping. When the foamed butter and cooled pudding are mixed together, they
should be at the same temperature. Likewise, only stir liquid flavor ingredients into the cream drop by
drop. Coagulated buttercream can be steamed
stir again until smooth. Cream for filling can be used immediately, whereby for injection it is first placed
in the cold until it is stiff.
Fill pies
Since a very fresh cake cannot be cut well, it should be a day old to fill. Depending on the size, it is cut 2-3
times with a sharp knife. Care must be taken
ensure that the parts are cut flat and evenly. So that the cake has a smooth edge. You help yourself with
wooden sticks that you put in the edge of the cake before cutting. When putting the cake together, one
wooden stick must be placed over the other. For sponge cakes and other light cakes, the parts are soaked
in any way and coated with jam or butter cream. You can also fill the cake alternately. If pitted sour
cherries, pineapple slices or candied fruit are placed at intervals on coated buttercream cake sheets, the
cake is not only juicy, but also looks good when cut. The smooth underside is given up when assembling
the cake. Now cover the cake and the edges with buttercream, whipped cream or icing. When covering
with buttercream, it is best to use a wide knife which is dipped in hot water to smooth the cream with
it. In addition, when slicing a buttercream cake, the knife is repeatedly dipped into hot water.
Decorating the cake
The piping bag is moistened with cold water so that the cream does not stick to it.
Before inserting the piping bag, turn the thick seam outwards. For whipped cream you use the large
nozzle for buttercream, the star nozzle, for sugar icing the smooth little nozzle or homemade parchment
bags. A smooth spout is always used for writing. Do not hold the filled piping bag with your whole hand so
that the cream does not get warm and soft when you spray it. The edge of the cake can be sprinkled with
roasted almonds or nuts (brittle) or roasted oat flakes as desired. This is particularly useful if the edge is
not completely smooth. To decorate the cake, besides sprinkling garnishes, you can also use brittle or
candied fruit, lemon peel, pralines, waffles, etc. The cake should be kept in a cool place and only used the
next day. Only cakes with whipped cream should be consumed immediately. If the cake becomes uneven
while baking, cut off the uneven areas and even out the unevenness as you fill it. After decorating, lift the
cake onto a cake plate lined with paper doilies with a cruciate ribbon. The easiest way to decorate a cake
is with the help of a stencil and powdered sugar. You can cut any figures out of cardboard or stiff paper,
place them on the cake and sprinkle with icing sugar. Then you lift off the stencil and the pattern is
ready. This type of decoration is also good for spice cakes and the like. Ä.
Icing
A distinction must be made between cooked and uncooked frosting. The latter is easier to manufacture
and almost always successful. The powdered sugar is always used sifted; whereby 200 to 250 g of
powdered sugar are calculated for a cake. Care should be taken when adding liquid; a teaspoon too much
can do harm. The icing for glazing cakes should be thick. First coat the cake thinly with seedless jam and
let it air dry briefly so that the cake crumbs are covered. Then you put the finished casting in the middle
of the cake and let it run evenly over the cake and edge; alternately hold the cake at an angle from all
sides. A well-made glaze is spread over the cake and does not have to be painted with a knife or
brush. Remove expired remains of glaze after solidification. Do not spray the cake until the coating has
set. For boiled sugar icings, the sugar must be boiled down with water until it pulls threads. Do not cook
too long, otherwise the pouring will be tough.
The foam mass must be stirred very well until the sugar has dissolved. Therefore use
fine sugar.
Starch is great for making cakes. Usually 2/3 wheat flour and 1/3 starch flour are
used.
The egg whites should be beaten until they are cut. At the end it is completely lifted
under the dough, not stirred.
Always sift the flour and add it to the dough. If baking powder is used, sieve it with the
last third of the flour to form the dough.
Only grease the bottom of the cake tin. If you like, line the cake base with greased
baking paper.
Bake cakes at 180 to 200 degrees (top and bottom heat).
Before removing, make a test with the toothpick.
Do not fill cakes until one day after baking and let them steep for another day in a cool
place.
Sprinkle the whipped cream on the cake shortly before use. Cakes are also filled with
whipped cream just before use.
Cut curved pies flat before filling and straighten the unevenness with fullness.
As a jam, apricot jam or rose hip pulp are best suited for filling.
Sponge cakes taste better when they are quite juicy. You soak the individual cake
leaves before filling, therefore with arrack, wine, rum or fruit juice.
Brittle for decoration can also be replaced with roasted oatmeal.
Recipes
Ingredients:
8 eggs
200 g fine sugar
Juice and zest of ½ lemon
200 g flour (of which 1/3 cornstarch, if you like)
Preparation:
1. Mix the egg yolks with the sugar until foamy, beat the egg white until stiff, add the
foam mixture and
Mix in the flavor ingredients into the egg whites, finally fold in the sifted flour lightly. Bake
immediately.
2. Line the bottom of a springform pan with greased baking paper and pour in the biscuit
mixture. Bake time 50-60 minutes at 180 degrees (top and bottom heat).
Tips: Immediately after baking, the baking paper is peeled off the cake. One day after baking, the cake is
cut through. Soak the individual cake sheets as you like and combine them with jam or buttercream to
make a cake. The piping bag is held upright for spraying. A cruciate belt makes it easier to transport it to
the plate covered with cake paper. Marking the cake pieces in advance makes it easier to decorate and
splash the cake
Ingredients:
3 eggs, separated
3 tablespoons water
175 grams of sugar
Zest of a lemon
150 grams of flour
2 teaspoons of baking soda
Preparation:
1. Beat egg yolks with water for 3 minutes with a whisk, add sugar, stir until foamy, mix
in the grated lemon zest and the sifted flour mixed with the baking powder.
2. Finally, fold in the stiff egg whites. Fill into prepared springform pan. Baking time 35 -
45 minutes at 180 degrees (top and bottom heat).
eggnog pie
Ingredients:
8 eggs
200 g fine sugar
For filling: rose hip or apricot jam
For watering:
125 ml white wine

Juice of 1 lemon
3 tbsp arrak

2 egg whites
1-2 arrak, rum or kirsch
Preparation:
1. Bake the sponge cake, cut through after cooling. Heat white wine, lemon juice, arrack
and sugar, let cool again, soak the cake leaves with it.
2. Fill with jam when assembling. Cover the cake with jam first and then with punch
glaze.
foamy and stir in the arrack or rum.
4. Garnish with candied fruits. Sprinkle the strained jam over it as a grid and decorate.
butter cream tart
Ingredients:
8 eggs
200 g fine sugar
Some brittle to decorate
For watering:
125 ml white wine

1 tbsp sugar or light fruit juice (apple juice, lemon juice with a little sugar)
For filling:
250 g butter
2-3 egg yolks
A little vanilla sugar or arrack, if you like
Preparation:
1. For the filling, stir the butter until foamy, gradually stir in the sifted powdered sugar
and egg yolks until the mixture is well foamy.
2. Stir in the vanilla sugar or drop by drop of arrack. Use immediately.
3. Make sponge cake. When cool, cut through and soak the cake leaves.
4. When assembling, fill alternately with buttercream and jam. Cover with buttercream
and spray.
5. Also brush the edge with buttercream and sprinkle with brittle if you like.
hazelnut cake
Ingredients:
10 eggs, separated
300 g fine sugar
Safi ½ lemon
2 tbsp breadcrumbs
For filling and decorating:
Preparation:
1. Beat the egg whites until very stiff, fold in the whisked egg yolks and all the remaining
ingredients into the prepared springform pan.
2. Baking time 1- 1 ½ hours at 180 degrees top and bottom heat. After cooling, cut twice
and fill with sweetened whipped cream.
3. Brush the top with whipped cream (also the edge) and spray.
Ingredients:
5 eggs separated
100-125 g fine sugar
125 g flour (half of the cornstarch if you like).
For filling:
sour jam or 250 g sweetened wild strawberries

powdered sugar
Preparation:
1. Beat the egg whites until stiff, fold in the whisked egg yolks, sugar and finally the
sifted flour. Cover a greased baking sheet with parchment paper.
2. Brush the paper with butter and spread the biscuit mixture on top. Bake at 200
degrees top and bottom heat (8-10 minutes). Immediately turn over onto a wooden board
covered with sugar.
3. Quickly peel off the paper, brush it with whisked jam or sprinkle with sweetened wild
strawberries. Roll up the wide side and let cool on a wire rack. Sprinkle with powdered
sugar.
4. After cooling, the roulade is cut into oblique slices. After baking, you have to work
very quickly, otherwise the dough can no longer be rolled.
5. It is therefore advisable to have jam and everything else ready before the roulade is
baked.
Ingredients:
4 eggs separated
250 grams of sugar
2 tbsp cream
1 tbsp rum
250 g flour
Some brittle to decorate
For filling and decorating:
150 g butter
2-3 egg yolks
If you like: a few drops of arrak or some vanilla sugar
Preparation:
1. Make the buttercream and stir in the grated hazelnuts. Beat the egg yolks and sugar
until foamy, add the cream, grated hazelnuts, rum and the sifted flour mixed with the
baking powder.
2. Finally fold in the egg whites and pour into the prepared springform pan. Baking time
1 hour at 180 degrees top and bottom heat.
3. After cooling, cut through, fill with hazelnut buttercream, coat and spray, sprinkle the
edge of the cake with brittle.
chocolate cake
Ingredients:
10 eggs separated
375 g fine sugar
125 g of softened chocolate
20 g cocoa
For filling and coating:
Chocolate buttercream or the whipped cream

A couple of peeled almonds
A couple of chocolates and truffles
Preparation:
1. Beat the egg white until very stiff, fold in the whisked egg yolks, sugar and the
chocolate softened in the water bath, as well as all the remaining ingredients.
2. Fill into the prepared springform pan and bake immediately at 180 degrees top and
bottom heat for 1 to 1 ½ hours.
3. Cut twice the next day and fill with chocolate buttercream and jam or with whipped
cream.
4. Cover with chocolate buttercream or couverture, sprinkle with chocolate buttercream
or whipped cream. Garnish with almonds, truffles and pralines
Florence cake
Ingredients:
7 eggs separated
160 g of sugar
2 tbsp finely ground coffee
1 tbsp breadcrumbs moistened with rum
50 g sugar to the egg whites
For the chocolate coffee cream:
120 g butter
100 g of sugar
1 tbsp very finely ground coffee
1 egg yolk
1-2 tbsp cocoa
For the chocolate icing

3-4 tbsp hot water
25 g sifted cocoa
25 g melted coconut fat
Preparation:
1. Stir the egg yolks and sugar until foamy, stir in the finely ground coffee and the
breadcrumbs moistened with rum. Beat egg whites to very stiff snow and beat in 50 g
sugar.
2. Fold the egg whites and the finely grated almonds loosely into the foam mixture. Cover
the bottom of a cake tin with greased baking paper and pour in the mixture. Bake in the
oven for 50-60 minutes at 180 degrees top and bottom heat.
3. The oven door remains open for the first 10 minutes. Cut the cake once the next day.
4. For the chocolate coffee cream, stir the butter until foamy, stir in the egg yolks, sugar,
finely ground coffee and cocoa. Use immediately.
5. Fill with chocolate coffee cream. For the chocolate glaze, stir the sifted powdered
sugar with water and cocoa until smooth. Finally stir in the melted coconut oil.
6. Keep warm in the water bath if necessary. This font will be shiny. Cover the cake with
the icing and spray. The cake can also be covered with whipped cream and decorated.
bread pie
Ingredients:
9 eggs, separated
250 grams of sugar
1 teaspoon cinnamon
½ teaspoon cloves
Juice and zest 1 lemon
150 g of toasted, grated black bread moistened with 2 tablespoons of rum
For watering:
1 small cup of red wine mixed with 1 tablespoon of sugar
Punch glaze to decorate:

2 egg whites
1-2 tbsp arrak or rum or kirsch
candy fruits
Preparation:
1. Mix in the egg yolk, sugar and lemon until foamy, stir in all the other ingredients,
finally fold in the stiff egg whites, fill into the prepared springform pan (small mold).
2. Baking time 1 hour at 180 degrees top and bottom heat. After cooling, prick the cake
several times with a chipping needle, heat the red wine and sugar.
3. Soak the cake with it, then spread a thin layer of apricot jam. For the punch glaze, stir
the sifted powdered sugar with egg white for 15 minutes until frothy.
4. Stir in the flavor ingredients. Cover the cake with the punch glaze. Garnish with
candied fruits. You add whipped cream.
Sachertorte
Ingredients:
150 g butter
150 grams of sugar
8 egg yolks, separated
180 g of softened chocolate
150 grams of flour
Apricot jam for filling
Chocolate icing for coating:

2 egg whites
150 g of grated chocolate
1 teaspoon cold water
1 tbsp rum or water
Preparation:
1. Mix the butter until foamy, carefully stir in the chocolate softened in the water bath,
add two thirds of the sugar and egg yolks.
2. Beat everything well until foamy, finally add the sifted flour. Fold in the whipped egg
whites and the rest of the sugar. Fill into prepared springform pan. Baking time 1 hour at
180 degrees top and bottom heat.
3. After cooling, cut through and fill with apricot jam. For the chocolate icing, stir the
sifted powdered sugar with egg white until frothy. Add water, chocolate and, if you like,
rum.
4. Stir everything together in a hot water bath (do not boil!). Use the glaze
immediately. You add whipped cream.
Prinzregententorte
Ingredients:
200 g butter
250 grams of sugar
6 eggs separated
1 pinch of staghorn salt
200 g flour (half wheat flour, half starch flour)
200 g couverture to cover
If desired, 25 g coconut oil
Chocolate buttercream for filling:
150 g butter
500 ml of milk
2 eggs, separated
30 g cornstarch
75 g sugar
A little vanilla sugar, if you like
100 g softened chocolate or 4 tablespoons cocoa
Preparation:
1. Mix the butter, sugar and egg yolk until foamy, add the lemon peel, the dissolved deer
horn salt and the sifted flour. Finally fold in the egg whites.
2. Bake about 5–8 cake bases from this mixture until they are golden yellow and allow to
cool on a wire rack.
3. For the chocolate buttercream: Mix the egg yolks, sugar, cornstarch and milk. Bring to
a boil while stirring constantly. Remove from the stove, let cool down a bit and then fold
in the stiff egg whites and stir cold.
4. Mix the butter with the powdered sugar until frothy. Gradually stir the cold-stirred
cream into the butter, spoon by spoon. Slowly stir in the sifted cocoa or the chocolate
softened in a water bath.
5. After cooling, coat the floors with chocolate buttercream and put them together.
6. Dissolve the couverture cut into small pieces in a water bath (do not boil!). Add a little
coconut oil if you like and stir until smooth. Cover the cake with couverture.
Ingredients:
2 eggs, separated
75 g sugar
50 g flour
50 g cornstarch
1 tbsp cocoa powder
A little fat
250 g strawberries
Vanilla pod
600 g cups of whipped cream (3x cups of 200 g each)
100 g of sugar
Juice of ½ lemon
150 g whipped cream
6 chocolate waffles
A little mint to decorate
Preparation:
1. Beat the egg whites with a tablespoon of cold water until stiff. Add sugar and
stir. Gradually add the egg yolks and stir well.
2. Mix the flour, cornstarch, baking powder and cocoa powder and sift onto the egg yolk
mixture. Fold in carefully. Pour into the greased springform pan (24 cm Ø).
3. Spread smoothly and bake in the oven at 180 degrees top and bottom heat for 20-25
minutes. Remove the biscuit from the mold and let it cool down.
4. In the meantime, wash and drain the strawberries. Put 1 strawberry aside for
decoration. Dip the gelatine in cold water. Place the edge of the cake ring or springform
pan around the base of the sponge cake.
5. Cut out the pulp from the vanilla pod. Beat 2 cups of cream and vanilla pulp until
stiff. Meanwhile pour in 2 tablespoons of sugar.
6. Squeeze out 4 sheets of gelatine, dissolve and stir in vanilla cream. Spread the cream
evenly on the biscuit and chill for half an hour.
7. At the same time puree the strawberries, lemon juice and 4 tablespoons of sugar. Set
aside 2 tablespoons of strawberry puree for decoration.
8. Squeeze out the remaining gelatine, dissolve it and stir into the strawberry puree. Let
cool briefly until it starts to thicken.
9. At the same time whip the remaining cream and sugar until stiff. Fold in the
strawberry puree and spread over the vanilla cream.
Madeira cake
Ingredients:
350 g butter
350 g fine sugar
8 whole eggs
Zest of a lemon
3 tbsp rum
350 g cornstarch (up to half wheat flour, if desired)
½ a pack. Baking powder at will
For the lemon glaze:

2 egg whites
1-2 tbsp lemon juice
Preparation:
1. Stir the butter for 30 minutes until frothy, add the warmed eggs and sugar alternately
and beat with the whisk for another 30 minutes.
2. Add the sifted cornstarch (mixed with the baking powder if you like) and rum and pour
into the prepared springform pan. Baking time 1 hour at 180 degrees top and bottom
heat.
3. For the lemon glaze, stir the sifted powdered sugar with egg white for 15 minutes until
frothy and stir in the lemon juice. After cooling, sprinkle with powdered sugar or cover
with lemon glaze.
Layer cake
Ingredients:
160 g butter
250 grams of sugar
5 eggs
Zest of a lemon
250 g flour
125 g cornstarch
¾ baggage. baking powder
For filling:
Apricot or rose hip jam

Brittle of 125 g almonds
For lemon glaze:

2 egg whites
1-2 tbsp lemon juice
Preparation:
1. Beat the butter, sugar and eggs until foamy, stir in the grated lemon zest and the sifted
flour mixed with the baking powder.
2. Bake 3–4 layers of this mixture until golden yellow (20 min). After cooling, brush the
cake bases with jam and sprinkle brittle between them.
3. For the lemon glaze, stir the sifted powdered sugar with egg white for 15 minutes until
frothy and stir in the lemon juice.
4. Cover the cake with the lemon glaze and decorate with candied fruit.
Frankfurt wreath
Ingredients:
1 package. "Vanilla flavor" pudding powder (for 500 ml milk; for cooking)
275 g sugar
500 ml + 5 tbsp milk
400 g butter
1 pinch of salt
1 package. Vanillin sugar
4 eggs
250 g flour
50 g cornstarch
150 g currant jelly
50 g hazelnut brittle
16 cherries
Fat and flour for the baking pan
Preparation:
1. For the buttercream, mix the pudding powder, 75 g sugar and 100 ml milk. Bring 400
ml milk to the boil. Stir in the mixed pudding powder.
2. Cook again, stirring, and simmer for about 1 minute. Put the pudding in a bowl, cover
directly with foil and then let it cool to room temperature.
3. For the dough, stir 150 g butter, 200 g sugar, salt and vanilla sugar until
frothy. Gradually stir in the eggs. Mix the cornstarch, flour and baking powder together.
4. Stir 5 tablespoons of milk alternately into fat and egg cream. Grease a suitable ring
shape (22 cm Ø) and dust with flour. Pour in the dough and smooth it out.
5. Bake in the preheated oven at 180 degrees top and bottom heat for 30-40
minutes. Remove, cool slightly and turn out of the mold. Let cool down completely.
6. Beat the butter at room temperature with a whisk until creamy (15 minutes) Gradually
stir in the pudding with a tablespoon.
7. Beat the jelly until smooth. Cut the cooled cake base twice horizontally. Spread the
currant jelly on the lower base.
8. Spread ¼ of the cream on the jelly. Place the second base on top and also spread ¼ of
the cream on top. Put the third base on top as a lid.
9. Fill a piping bag with the cream. Spread the rest of the cream all around. Sprinkle the
wreath with brittle and sprinkle the rest of the cream onto the wreath as tuffs.
10. Halve the cherries and place on the tuffs. Let cool down for about 2 hours
Linz cake
Preparation:
180 g of flour
150 g unpeeled, grated almonds
120 g of sugar
200 g butter
2 egg yolks
½ teaspoon cinnamon
1 pinch of cloves
1 tbsp rum or kirsch
Currant jam with seeds for filling
Brush 1 egg yolk
Wafers
Preparation:
1. Make shortcrust pastry from the above ingredients. Let rest cold. Roll out two thirds
of the dough slightly and place in an ungreased springform pan.
2. Cover with large wafers as desired and spread thickly with jam. Roll out part of the
remaining dough and rub out narrow strips.
3. Cover the cake with it like a grid. Shape the remaining dough into a roll and place
around the edge of the cake, press the edge down, brush the grid and edge with egg
yolk.
4. Baking time 50 minutes at 180 degrees top and bottom heat. The cake should be made
a few days before consumption.
cookie
Linzer tarts
Ingredients:
300 g of flour
250 g butter
150 grams of sugar
100 g peeled, grated almonds
Juice and zest of a lemon
1 raw egg yolk
1 boiled egg yolk
Preparation:
1. Knead a shortcrust pastry from the above ingredients on the board and let it rest in
the cold. Roll out the dough thinly. Cut out round, serrated cookies.
2. Hole a hole in the middle, chill and bake until golden. Always glue two different
cookies together with red jam (smooth side inside). Sprinkle with powdered sugar.
Rascals
Ingredients:
400 g of flour
200 g of sugar
240 g butter
1 egg
Sour jam for filling
Fine sugar with vanilla sugar for sprinkling
Preparation:
1. Make shortcrust pastry from the ingredients mentioned and refrigerate. Roll out the
dough to the back of two knives.
2. Cut out smooth, round cookies. Cut out thimble-sized holes out of half of the cookies,
chill, bake at 180 degrees top and bottom heat until golden yellow
Ingredients:
125 g butter
2 eggs
250 grams of sugar
125 ml cream
750 g flour
For painting
1 whisked egg yolk

Colored crumble sugar for sprinkling
Preparation:
1. Beat the butter until frothy, add sugar and eggs alternately. Work in the vanilla sugar,
cream and the sifted flour mixed with the baking powder.
2. Knead the dough briefly, let it rest, roll it out thinly, cut out any shapes. Brush with
beaten egg yolk and sprinkle with colored caster sugar.
3. Bake golden yellow on a baking sheet lined with baking paper at 180 degrees top and
bottom heat.
hazelnut cookies
Ingredients:
250 g flour
250 grams of sugar
250 g butter
3 egg yolks
1 teaspoon lemon juice
1 beaten egg yolk for brushing
Preparation:
1. Make a shortcrust pastry from the above ingredients, leave to rest in the cold. Roll out
the dough to the back of two knives.
2. Cut out smooth, round cookies, chill. Brush the cookies with beaten egg yolk.
3. Place a halved hazelnut on top in the middle, bake at 180 degrees top and bottom heat
until golden.
Cognac cookies
Ingredients:
200 g flour
125 g butter
1 egg
75 g sugar
75 g peeled almonds
Zest of a lemon
For the filling:
100 g butter
1 egg yolk
some peeled, grated almonds
Cognac at will
For the glaze:
120 g melt chocolate

2 tbsp water
15 g coconut fat
Preparation:
1. Make a shortcrust pastry from the above ingredients, leave to rest cold. Roll out the
dough as thick as the back of a knife, cut out small cookies and bake until golden.
2. After cooling, brush with the cognac filling. Always put 2 cookies together, the smooth
side inside.
3. Dissolve the broken chocolate in a water bath with a little water (do not boil!). Add the
coconut oil, stir until smooth and immediately pour warm over the surface of the cookies
and decorate with almonds.
4. Preparation of the filling: stir the butter until foamy, stir in the sifted powdered sugar,
1 egg yolk, the peeled, grated almonds and a little cognac.
Macaroon rolls
Ingredients:
400 g of flour
160 g of sugar
200 g butter
3 egg yolks
1 beaten egg yolk for brushing
To the macaroon mass:
2 egg whites
150 grams of sugar
Preparation:
1. Make a shortcrust pastry from the above ingredients, leave to rest in the cold. Roll out
the dough as thick as the back of a knife.
2. Cut out round biscuits, chill, brush with beaten egg yolk. Put a small heap of macaroon
mixture in the middle with a teaspoon.
3. Bake light yellow at 180 degrees top and bottom heat. For the macaroon mixture, beat
the egg whites into stiff snow. Mix in the sugar and finally add the grated hazelnuts.
Walnut cookies
Ingredients:
300 g of flour
200 g butter
100 g of sugar
100 g walnut kernels
1 egg yolk
powdered sugar
Preparation:
1. Make a shortcrust pastry from the above ingredients, leave to rest cold.
2. Roll out the dough thinly, cut out small cookies, bake light yellow, sprinkle with
powdered sugar while it is still hot.
Marble cookies
Ingredients:
125 g butter
100 g of sugar
1 egg
1 teaspoon vanilla sugar
250 g flour
1 pinch of baking powder
2-3 tbsp cocoa
Preparation:
1. Beat the butter, sugar and eggs until foamy, add the vanilla sugar and the sifted flour
mixed with the baking powder.
2. Briefly knead the dough. Divide into two parts, color 1 part dark with tablespoons of
cocoa, leave to rest in the cold.
For the snail pattern:
Roll out the light and dark dough thinly, place the dark one on top of the light dough,
roll it up into a roll that is not too thick, and let it rest in the cold. Then cut off slices with a
½ cm thick sharp knife, reshape and finish baking.
For the checkerboard pattern:
Shape the light and dark dough into long, thin rolls. Place a dark roll next to a white
roll and place the second layer on top of it on the opposite side. Roll out the light-colored
dough thinly, place the assembled rolls on top and wrap in the light-colored dough, leave to
rest in the cold. Cut off ½ cm thick slices with a sharp knife, reshape and bake.
vanilla croissant
Ingredients:
300 g of flour
200 g butter
100 g of sugar
100 peeled, grated almonds
2 egg yolks
Preparation:
2. Shape the dough into small croissants, bake until light yellow, then toss in powdered
sugar with vanilla flavor while still hot.
Butter rings
Ingredients:
350 g flour
200 g butter
150 grams of sugar
2 egg yolks
Zest of a lemon
1-2 tbsp rum
1-2 tbsp milk
Preparation:
2. Roll out the dough thinly. Cut out rings, brush with egg milk, sprinkle with sugar or
chopped almonds and bake in the oven until light yellow.
gingerbread
Elisen Gingerbread
Ingredients:
5 eggs
500 g of farin sugar
1 teaspoon cinnamon
1 pinch of cloves
Some nutmeg
Zest of 2 lemons
Juice of ½ lemon
50 g lemon peel
50 g orange peel
Round wafers

2 egg whites
1-2 tbsp arrak rum or kirsch)
Preparation:
1. Beat eggs and sugar until foamy, add spices, grated almonds, finely weighed lemon
peel and orange peel. Mix everything well.
2. Spread the dough on round wafers, leave to stand overnight, then bake slowly the next
day over a moderate heat.
foamy and stir in the arrak (rum or kirsch).
4. Then cover with punch glaze. After cooling, cover the punch glaze with the
gingerbread.
Ingredients:
5 eggs
250 grams of sugar
200 g peeled, grated almonds
30 g lemon peel
30 g orange peel
½ grated lemon peel
1 pinch of cardamom
1 teaspoon cinnamon
1 pinch of cloves
½ teaspoon deer horn salt
200 g flour
Preparation:
1. Mix the eggs and sugar very well until foamy, add the spices, finely chopped lemon
peel and orange peel and the peeled, grated almonds.
2. Finally mix in the dissolved deer horn salt and the sifted flour.
3. Spread the mixture ¾ cm thick on the square wafers. Decorate with lemon peel and
leave overnight, then bake on low heat the next day.
Ingredients:
250 g almonds
250 g hazelnuts
500 g of sugar
8 eggs
150 g lemon peel
100 g orange peel
1 teaspoon cloves
1 tbsp cinnamon
ground lemon peel
300 g of flour
1 pinch of staghorn salt
Preparation:
1. Peel the almonds, rub the hazelnuts with a cloth, roughly chop everything together,
place on a baking sheet and roast in the oven until golden.
2. Beat eggs and sugar for half an hour until frothy. Add the finely chopped lemon peel
and orange peel, spices, grated lemon peel, sifted flour and dissolved deer horn
salt. Finally mix in the coarsely chopped nuts.
3. Let the dough rest in a cool place overnight, then spread ¾ cm thick on wafers the
next day.
4. Decorate with almonds or hazelnuts, let dry for a few hours, bake light brown over low
heat.
Fine gingerbread
Ingredients:
500 g hazelnuts
300 g unpeeled almonds
125 g lemon peel
125 g orange peel
500 g of sugar
5 eggs
2 teaspoons of cinnamon
1 teaspoon cloves
Wafers
A little couverture if you like
For the chocolate topping:

2 egg whites
150 g grated chocolate or 3 tablespoons cocoa
1 teaspoon cold water
1 tbsp rum or water
Preparation:
1. Rub the hazelnuts and almonds with a cloth, pass through the almond mill together
with the lemon peel and orange peel. Mix the sugar and eggs for 30 minutes until frothy.
2. Add cinnamon, cloves and finally the ground nuts with lemon peel and orange
peel. Spread the mass ¾ cm thick on the wafers and slowly bake brown at 180 degrees
top and bottom heat. After baking, cover with chocolate icing or couverture.
3. For the chocolate icing, stir the sifted powdered sugar with egg white until foamy, add
water, crushed chocolate and, if you like, some rum.
4. Stir everything together in a hot water bath (do not boil!), Use immediately. If the
casting stiffens too early, it can be made liquid again in a hot water bath or a few drops of
warm water can be added.
Ingredients:
5 eggs
250 g of farin sugar
250 g fine sugar
500 g grated hazelnuts,
500g flour
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon of allspice
½ teaspoon cardamom
1 pinch of salt, arrack or rum
halved hazelnuts for decoration
Wafers

2 egg whites
Preparation:
1. Mix eggs and sugar until foamy, add all the flavoring ingredients and finally the sifted
flour mixed with the baking powder.
2. The dough should be thick so that it can just be spread. Spread the dough 1 cm thick
on wafers, shape, bake for 20 minutes at 180 degrees’ top and bottom heat.
foamy and stir in the arrak (rum or kirsch).
4. Then cover with punch glaze and decorate with halved hazelnuts.
Basel gingerbread
Ingredients:
500 g honey
300 g of sugar
300 g almonds
100 g lemon peel
100 g orange peel
Zest of a lemon
3 tbsp rum or kirsch
1 teaspoon cinnamon
1 pinch of cloves
1 level teaspoon deer horn salt
750 g flour
For the icing:
250 g fine sugar

125 ml of water
Juice of ½ lemon
Preparation:
1. Let the honey and sugar melt over a low heat. Add the unpeeled, coarsely chopped
almonds, finely chopped lemon peel and orange peel, grated lemon peel and spices.
2. Add the deer horn salt dissolved in the rum and finally the flour. Knead the dough well,
roll out half a finger thick.
3. Cut out gingerbread cookies, place on a baking sheet lined with baking paper. Bake at
180 degrees top and bottom heat. After baking with boiled icing.
4. For the cooked white icing: Boil the sugar with water and lemon juice until it starts to
pull threads, then skim off.
5. Immediately spread onto the hot baked goods. If the glaze gets cold too quickly, it can
be reheated in a water bath.
Honeycake
Ingredients:
500 g honey (artificial honey)

4 eggs
375 g sugar
100 g lemon peel
100 g orange peel
100 g almonds
Zest ½ lemon
10 g cinnamon
1 pinch of cloves
1 kg of flour
10 g baking soda

2 egg whites
Preparation:
1. Let the honey melt over low heat and add enough flour to make it like a thick spaetzle
dough, let cool.
2. Beat the eggs and sugar until foamy, add the finely chopped lemon peel and orange
peel and the grated or chopped almonds.
3. Add the spices and the rest of the flour mixed with baking soda. The two doughs work
well together. Roll out the dough until it is half a finger thick.
4. Cut out gingerbread cookies, leave to rest overnight on a baking sheet lined with
baking paper, bake on a high heat.
foamy and stir in the arrak (rum or kirsch). Cover with punch glaze after baking.
Real marzipan
Ingredients:
250 peeled, grated almonds

1-2 tbsp rose water or rum
Preparation:
1. Dry the peeled almonds well and pass them through the almond mill twice. Mix the
grated almonds with the sifted powdered sugar and knead with the rose water or rum to
form a firm, smooth dough.
2. Let it rest for a few hours. From this mass you can shape or cut out any figures. Color
them with non-toxic food colors or cover them with dissolved couverture. They are left to
air dry.
Brittle
Ingredients:
150 g almonds (hazelnuts as desired)

75 g sugar
20 g butter
Preparation:
1. Scald the almonds, peel them and finely chop them. Heat the butter and sugar in a
pan, add the sliced almonds and roast until light brown, stirring constantly.
2. Put small heaps on a worktop with a teaspoon or quickly spread the mixture thinly
with an oiled knife and immediately cut into any pieces.
3. After cooling, cover with dissolved couverture as desired. To decorate cakes, crumble
the brittle between your hands after it has cooled down.
Ingredients:
4 egg whites
250 g sifted powdered sugar
some vanilla sugar or grated lemon zest
Preparation:
1. The proteins must be fresh; the powdered sugar is only used sifted. Beat the egg
whites with 1–2 tablespoons of powdered sugar until they are very stiff.
2. The egg whites must be firm, then gradually add the rest of the powdered sugar and
continue beating until the mixture is completely firm.
3. A piping bag is moistened and filled with the mass. Also moisten the round wooden
shapes and place them on a baking tray lined with wet baking paper.
4. Spray the wooden balls in a spiral upwards with a smooth nozzle, starting from the
bottom. Dry in the oven at 120 degrees for about 45-50 minutes more than bake.
5. The meringues are then carefully removed from the ball and left a little dry with the
opening facing up.
6. After cooling, fill with sweetened whipped cream and put 2 balls together each.
Ingredients:
250 g flour
1 pinch of baking powder
125 g butter
125 g grated Parmesan or Emmental cheese
1 egg
1 teaspoon salt
1 pinch of paprika
1 egg yolk for brushing
Preparation:
1. Sift the flour and baking powder onto the pastry board, mix with the grated cheese,
salt and paprika.
2. Make a well in the middle, add the egg yolks and chop the butter underneath with the
knife. Knead the dough briefly and refrigerate for 30 minutes.
3. Roll out the dough ½ cm thick, rub out strips 1 cm wide and 10 cm long with a pastry
wheel.
4. Gobble 2 strips together and brush with beaten egg yolk. Sprinkle with caraway seeds
if desired. Bake at 180 degrees top and bottom heat for 12-15 minutes until golden.
Ingredients:
75-100 g sugar
4-5 eggs separated
375 ml of sour cream
250 g flour
1 pinch of salt
Zest of a lemon
1 tbsp rum
Preparation:
1. Mix the sugar and egg yolks until foamy, add the cream and the sifted flour alternately,
mix in the salt and flavoring ingredients.
2. Finally fold in the stiff egg whites. Bake in the greased, well preheated waffle
iron. Sprinkle with cinnamon sugar.
Biscuit waffles
Ingredients:
6 eggs
125 g of sugar
½ cup of cream
150 grams of flour
1 tbsp rum
½ teaspoon baking powder
Zest of a lemon
Preparation:
1. Beat the eggs with sugar over steam until a thick foam, add the cream and rum,
gradually add the sifted flour with baking powder.
2. Bake immediately in the preheated and greased waffle iron.

Passion For Baking The Best Cakes Pies Gingerbread Recipes From Grandma S Kitchen A Sawyer Anderson

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Passion For Baking The Best Cakes Pies Gingerbread Recipes From Grandma S Kitchen A Sawyer Anderson

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Table of Contents

The most important things about baking

Have fun preparing and enjoying

1 tablespoon painted heaped

5-6 tablespoons of liquid (water, milk, cream) = 125 ml

Tbsp = tablespoon (level)

For the poppy seed filling:

250 g poppy seeds

For the nut filling:

For the sprinkles:

Ingredients such as crumble cake (see above)

For the poppy seed filling:

For the sprinkles:

For the vanilla cream:

300 ml low-fat milk

125 g soft butter, diced

For the yeast dough:

500 g of wheat flour

For the sprinkles:

500 g of wheat flour

750 g quark (curd cheese)

For the filling:

3-4 egg whites

250 ml liters of white wine

For the glaze:

2-3 tbsp apricot jam

4-6 large apples

About the dough:

150 grams of flour

10 large elderflower, (freshly picked)

750 ml red wine

250 ml liquid (half milk, half water)

To the cheese butter brick:

150 g grated cheese

500 ml whipped cream

140 g ground hazelnuts

250 ml of water or milk

250 ml of water or milk

250 ml of water or milk

For the vanilla filling:

250 ml of water or milk

For the foam cover:

To improve apple toppings:

To improve the plum topping:

About the covering:

750 g apples, plums, cherries, apricots, currants or

For the filling:

About the covering:

For the foam cover:

About the covering:

About the covering:

500 g apples or plums

For the cast:

For the filling:

For the cream:

400 g thin-peeled oranges

For the chocolate icing:

200 g powdered sugar

For the punch glaze:

250 g powdered sugar

Chocolate buttercream filling

Ingredients for the crumble:

125 ml white wine