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BASE LAYER INGREDIENTS
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1cup flour, cake
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1teaspoon baking powder
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1⁄4cup sugar
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1teaspoon almond extract
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1egg yolk
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5tablespoons butter, unsalted
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CAKE LAYER INGREDIENTS
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2tablespoons water, warmed
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4eggs, seperated
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1⁄2cup sugar
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1⁄4teaspoon almond extract
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1teaspoon vanilla extract
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1⁄4teaspoon cinnamon
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2⁄3cup flour, cake
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4tablespoons cornstarch
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1⁄2teaspoon baking powder
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3tablespoons cocoa powder
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FILLING INGREDIENTS
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24ounces cherries, tart, pitted, reserve juice
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1⁄2cup sugar
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3tablespoons cornstarch
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4tablespoons kirschwasser
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FROSTING INGREDIENTS
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3tablespoons sugar
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5tablespoons water
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4tablespoons kirschwasser
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2(8 ounce) envelopes gelatin, unflavored
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3 1⁄2cups whipping cream, heavy
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1 2⁄3cups sugar, confectioners
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1ounce chocolate, dark, grated
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STEP 1:
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Pour flour on work surface and sprinkle sugar and baking powder on top. Make a well and drop the vanilla extract and egg yolk. Slice butter thinly, add to the well, kneading into a smooth dough. Roll out to a 10" round and turn onto a greased and floured baking sheet. Prick with a fork and bake in a pre-heated oven at 400 for 10 minutes. Set aside to cool.
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STEP 2:
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Beat egg yolks with warm water, almond and vanilla extracts, cinnamon, and sugar (keeping 2 tablespoons back for the egg whites) until creamy (about 5 minutes). Set aside. Beat egg whites with the 2 tablespoons of sugar until stiff. Sprinkle with the flour, cornstarch, baking powder, and cocoa until well mixed. Pour egg yolk mixture over it and fold into egg whites. Pour into a greased and floured springform pan (10x3). Bake at 375 for 25 minutes. Remove from oven and immediately invert onto a platter to cool.
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STEP 3:
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Drain cherries, reserving the juice. Set aside 12 cherries for decorations. Measure 1 cup and 2 tablespoons of the juice (adding water if not enough) into a sauce pan and add sugar. Make a paste with the corn starch and 4 tablespoons of the cherry juice (taken from sauce pan). . Bring the juice in pan to a boil, stir in paste. Return to a boil, stirring constantly until thickened. Remove from the heat, stir in the cherries and Kirschwasser. Set aside to cool.
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STEP 4:
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Bring sugar and water to a boil. Cook for 5 minutes. Remove from heat and stir in Kirschwasser. Place light cake on platter and drizzle with 3 tablespoons of Kirschwasser mixture. Cut cooled dark cake into 3 even layers, drizzle each with 3 tablespoons of Kirschwasser mixture and set aside. Place 2 1/2 tablespoons cold water into seperate suace pan, adding 1 envelope of gelatin. Heat just until gelatin is dissolved (can use double boiler), cool slightly. Beat in 1 1/2 cups of whipping cream with 2/3 cups of powdered sugar until fairly stiff. Sprinkle with gelatin water slowly, beating until stiff.
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ASSEMBLY:
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Place light cake on serving platter. Cover with one layer of dark cake, spread 1/2 of the cherry mixture over it. Cover it with 1/2 of the whipped cream. Place second layer of cake on top. Cover with the remaining cherry mixture and whipped cream. Place last layer of cake on top and refrigerate for 1 hour.
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Place 2 1/2 tablespoons cold water into a saucepan; add the second envelope of gelatin. Stir mixture just until gelatin is dissolved, cool slightly. Beat 2 cups of whipping cream with 1 cup powdered sugar until fairly stiff. Add gelatin slowly, beaiting until stiff. Spread over top and sides of cake. Pipe rosettes or nests on top and place reserved cherries in each. Sprinkle top and sides with grated chocolate.
Schwarzwälder Kirschtorte
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2⁄3cup soft butter or 2/3 cup margarine, plus some for the form
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2⁄3cup sugar
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2teaspoons vanilla sugar
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1pinch salt
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2 -3drops almond extract (optional)
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2eggs
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1cup flour
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1teaspoon baking powder
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1⁄2cup ground almonds (optional)
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8apples (approx.)
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1lemon, juice of (optional)
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1⁄3cup currants (optional)
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1⁄4cup slivered almonds (optional)
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1teaspoon icing sugar, for dusting
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Preheat oven to 350 degrees.
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Beat the butter or margarine with a wooden spoon or mixer until creamy. Slowly add the sugar, together with the vanilla sugar, salt and almond extract, alternating with the eggs. Mix the dough until it is very foamy and the sugar has been thoroughly dissolved. Sift in the flour with the baking powder, add the ground almonds, and mix everything together quickly.
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Carefully coat a springform with butter or margarine. Pour the batter in and smooth down the surface. Peel the apples, cut in half lengthwise, and remove the cores. Cut into the outer surface a few times with a knife, but don’t cut all the way through. Brush apples with the lemon juice. Place the apples close together onto the batter, core side down. Soak the currants for a short time in hot water, wash thoroughly and rub dry in a cloth. Sprinkle the currants, together with the slivered almonds over the apples. Bake the cake at 350 degrees for 75-80 minutes or until golden brown. Remove from the oven and let cool before dusting with icing sugar.
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Serve with whipped cream.
Oma’s Apfelkuchen
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Berliner Pfannkuchen
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4 cups all-purpose flour
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1-1/2 oz fresh yeast`
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1/4 cup sugar
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3/4 cup lukewarm milk plus 2 tbsp
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5 egg yolks
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2-1/2 oz butter at room temperature
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salt
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Vegetable oil for frying
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German jam such as rosehip, raspberry, cherry, plum or apricot
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Place the flour in a bowl, make a well in the center. Crumble the yeast into it with 1 tbsp sugar and 3 tbsp lukewarm milk. Mix together and allow to stand in a warm place for about 15 minutes.
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Add the remaining milk, sugar, egg yolks, room temperature butter and a pinch of salt to the dough and knead into a smooth dough in a food processor with a dough kneading attachment. Mix until the dough appears to detach easily from the sides of the bowl.
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Allow the dough to rise in a warm place until it doubles in size (approx 30-60 minutes).
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Roll out the dough into 3/4 inch thickness on a floured surface and cut of circles approximately 3 inches in diameter using a glass or cup. Allow the cut-out dough circles to stand for a further 10 minutes covered with a dish towel.
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Heat the oil to 370 degrees F in a deep-fryer or large saucepan. Lower the donuts 2 to 3 at a time into the hot oil and fry until the puff up and turn golden brown.
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Remove the fried donuts from the oil with a slotted spoon and allow to drain on paper towels.
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Allow the donuts to cool then fill them with jam using a decorating syringe with a long thin needle. Sprinkle with confectioners sugar and enjoy!
Rote Grütze
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4-5 cups berries (any combo of fresh or frozen raspberries, strawberries, blackberries, blueberries, cherries, currants)
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1/2 cup sugar
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1 cup red fruit juice
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1/3 cup corn starch
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1/2 cup cold heavy cream
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Wash and cut berries as needed.
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Add fresh or frozen berries and sugar to a saucepan over medium heat. Bring to a low boil, stirring constantly. If using fresh berries, you may need to add a bit of juice.
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In a small bowl, whisk together cornstarch and juice until smooth. Pour into the fruit and stir. Reduce heat and let simmer for 1-3 minutes or until it thickens up a bit. If the mixture becomes too thick, add more fruit juice to thin.
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Take off heat, pour into 4 bowls, and let cool.
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Serve with a small pitcher of fresh, cold heavy cream to pour over the Rote Grütze.
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1 cup butter, softened
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2 cups sugar
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2 large eggs
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3 ounces semisweet chocolate, melted and cooled
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2-3/4 cups all-purpose flour
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1/3 cup ground cinnamon
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In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and chocolate. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Securely wrap dough in waxed paper; refrigerate for 1 hour or until easy to handle.
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On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Chill and reroll scraps if desired.
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Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks.
Zimtsterne