Tag Archive for German

Apricot Yoghurt Cake

A firm but light and airy cake with a good flavour that is really easy to prepare. It also freezes well. Try different fruits for variation.


Apricot Yoghurt Cake (12-16 pieces)
From “Das Grosse Backbuch – Kochen & Genießen”

1 can apricot halves (850 ml)
2 eggs
75 ml oil (something neutral, like rapeseed, or rice bran)
75 g yoghurt
150 g sugar
1 sachet vanilla sugar
150 g flour
1 tsp baking powder

Grease and flour a 28 cm springform.
Preheat the oven to 200C.
Let the apricots drip out in a sieve over a bowl. If they are whole, half them, so the bit of liquid in the middle will leak away too.
Mix eggs, oil, yoghurt, sugar, vanilla sugar and salt in a bowl. Add the flour and baking powder and fold through. Pour into the prepared tin and spread out. Divide the apricots over the batter, with the round side up.
Cook for about 35 minutes in the preheated oven.


Very tasty and very German. It has quite a large layer of quark filling and quite a thin base. You could use other fruit instead of raspberries. It tasted even better the day after baking.


Himbeer-Käsekuchen (14 pieces)
Adapted from Mein LandRezept

50 g butter
100 g sugar
2 eggs
190 g flour
1/2 sachet baking powder (8 g)
pinch of salt

2 eggs, separated
100 g sugar
1 sachet vanilla sugar (8 g)
500 g low fat quark
50 ml oil (rapeseed)
250 g raspberries
40 g slivered almonds

Prepare a baking tin (35×25 cm). Preheat the oven to 180C.
Cream the butter with the sugar, add the eggs one by one and mix until incorporated. Mix flour, baking powder en salt, then fold in. Pour into the prepared tin and smooth.
Whip the egg whites until they form stiff peaks. Whip the egg yolks with the sugar and vanilla sugar until pale and creamy. Add the quark and the oil, mix. Then fold trough the whipped egg whites. Fold trough the raspberries. Pour the filling in the tin and smooth. Sprinkle the almonds over.
Bake for 45 minutes. Leave to cool on a rack.

Trout-Courgette Cakes

I like the idea of making patties from other things than ground meat, it is a fun way to serve something a bit different then normal. But often, it disappoints. Vegetable fritters get wet and soggy, while most fish cakes contain so much expensive fish that I rather eat the fish plain then make them into a fish cake. And after having my falafel completely disintegrate into a puddle, I didn’t dare to try another recipe with beans. But when I saw this recipe, I knew immediately that I had to try it. They contain not much fish, but because it is smoked it has a strong flavour. And recipes with courgette are always welcome, because each year I have a courgette glut from my vegetable garden.
They did not disappoint, they fried up nicely, did not fall apart, and were incredibly tasty. The trout almost gave them something bacon-y. I will most definitely make this again!

Courgette-Trout Cakes

Trout-courgette cakes and salad (serves 4)
Adapted from “Die neue Alpenküche – Hans Gerlach”

1 courgette (about 300 g), grated
125 ml lukewarm milk
200 g old white bread, in very small cubes or blitzed up
1 onion, chopped finely
2 cloves of garlic, chopped finely
1 tbsp butter
150 g smoked trout fillet, broken up into pieces
1 egg
1 tbsp mustard
salt and pepper

1 lettuce, washed and roughly teared
1 cucumber, sliced
1 bunch of dill, chopped
150 g yoghurt or sour cream
salt and pepper

Salt the courgette and lightly press it down in a sieve. Mix the milk and the bread and leave to soak.
Melt the butter in a pan, add the onion and garlic, and sweat down until soft.
Squeeze as much juice from the courgette as possible. Squeeze out the bread. Mix bread, courgette, egg, mustard, trout and the onion-garlic mix. Season well with salt and pepper.
Use your hands (if you make them wet the mixture is less likely to stick to your hands) to form the mixture into small burgers. Fry them (in portions, if necessary) on both sides in a pan lightly coated with oil on medium heat for about 6-8 minutes.
Mix lettuce, cucumber, dill and yoghurt for the salad, season with salt and pepper.
Serve the fish cakes directly after frying, with the salad.

Note: if the mixture is too wet, add a little dried breadcrumbs. If it is too dry, add some milk.


I’ve eaten this dish for the first time in Germany, hence the German name. It literally means salad plate, and I’m wondering why I’ve never thought of this myself, piling tasty stuff on dressed lettuce. It is very easy, there is almost no cooking involved (only the eggs), and just a little chopping, furthermore it is light but substantial enough, so it is perfect for those hot, lazy days in summer. You can make it extra easy by buying pre-chopped and pre-cooked things, and most of it can be prepped in advance, also in larger quantities, so it is a perfect buffet dish as well. And if you pack everything in separate containers, you can take it with you on a picnic as well.
Start with a lettuce and dressing you like, I used butterhead and a yoghurt dressing. Then add cooked green beans, slices of tomato, cooked corn, slices of cucumber, carrot julienne, kohlrabi julienne and/or strips of paprika. For protein (and extra jumminess) add cubes of cooked ham, cubes of cheese (I used Dutch medium aged Gouda), and quartered cooked eggs. To finish it, add a scoop of coleslaw or farmer salad. Place it all on a plate in a pretty way, and eat immediately.
A vegetarian version is also possible: omit the ham and make sure the dressing, coleslaw/farmer salad and cheese are suitable for vegetarians.


German chocolate cake

Cakes (and other desserts) made with chocolate are almost always very heavy and dense, while fruit-based desserts tend to be lighter. But I don’t think that is necessary. This cake is a perfect example for that, it is very light, fluffy, moist, almost as if you are eating clouds, but still has a good chocolate flavour. I served the cake sliced without any accompaniments, which was perfect for the occasion… something special, but not over the top. It doesn’t need any accompaniment to become tasty, it holds itself well on its own. A small plate or napkin is certainly necessary to catch crumbs, bits and pieces, because it is such a delicate cake. Therefore I’m not sure if it would work to fill the cake, or that it would collapse completely. The cake does keep quite well, even after 2 days it is still very moist and delicious.
What this cake has to do with Germany, I don’t know. I’ve been a lot in Germany, but never came across a cake like this. It probably evolved in some way, or is just called German for mysterious reasons (just like Dutch apple pie that isn’t Dutch at all).

German Chocolate Cake

German chocolate cake (1 cake)
Adapted from “Wedding cake art and design: a professional approach – Toba Garrett”

55 g unsweetened or bittersweet chocolate
60 ml boiling water
115 g butter, softened
225 g sugar
1/2 tsp vanilla extract
2 eggs, separated
140 g cake flour
1/4 tsp salt
1/2 tsp baking soda
120 ml buttermilk
Oil and flour for the tin

Preheat the oven to 175C. Grease and flour the cake tin.
Break up the chocolate in small chunks and place in a bowl. Add the boiling water and let sit until the chocolate is molten, about 5 minutes. Whisk until smooth.
Cream the butter and sugar together until pale and fluffy. Add the vanilla, mix in. Add the egg yolks one at a time, mix until fully incorporated. Slowly add the chocolate while mixing.
Mix cake flour, salt and baking soda together (sieve when lumpy). Add 1/3 of the flour mixture to the butter mixture, mix until just incorporated. Then add 1/2 of the buttermilk, mix again until just incorporated. Repeat with 1/3 flour mixture, remaining 1/2 buttermilk and remaining 1/3 flour mixture. Take care not to over-mix.
In a separate bowl, whip the egg whites to medium-stiff peaks. Mix 1/3 of the whipped egg white with the batter, then carefully fold in the rest of the egg white.
Pour the batter into the prepared cake pan and bake for about 45 minutes, or until a toothpick comes out clean.

German Apricot Tart

A simple but delicious tart. The dough can be a bit tricky to work with, but it has a delicious flavour. As a variation, use different fruit.

German Apricot Tart

German Apricot Tart
From Dr. Oetker – Die besten 1000 Backrezepte

400 g canned apricot halves (weight without the liquid)
250 ml milk
200 g cream
50 g sugar
1 package pudding/custard powder (for 500 ml milk, to cook)

300 g flour + extra for rolling
1 package baking powder (16 gram)
150 g fat-free quark
100 ml milk
100 ml oil (neutral tasting like sunflower)
75 g sugar
1 package vanilla sugar or 1 tsp vanilla extract
a pinch of salt

Place the apricot halves in a sieve to leak out, shake them occasionally to make sure that all the liquid drains off.
Make the pudding according to package instructions with milk, cream, sugar and pudding powder. Prevent a skin from forming by stirring regularly or placing a bit of cling film directly on top.
Mix flour and baking powder in a large bowl. Add quark, milk, oil, sugar, vanilla sugar and salt. Mix with a wooden spoon until all ingredients are incorporated, then knead about 30 seconds by hand. The dough will stay quite sticky and the longer you mix, the stickier it will get.
Preheat the oven to 180C. Grease a spring form of 26 cm.
Take 2/3 of the dough and roll it out on a floured surface to a circle of 30 cm diameter. Normally I roll out dough between two sheets of baking paper, or between cling film, but this case it won’t work. Transfer the rolled dough to the spring form. Roll out the rest of the dough and cut it into strips of about 2 cm. Take the pudding and spread it in the pastry case. Arrange the apricot halves neatly on top. Use the dough strips to form a raster on top of the tart. Place in the pre-heated oven and bake for 45 minutes. Leave to cool for a few minutes, then take it out of the form and leave to cool completely on a rack.