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German recipes

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German recipes

Postby manrat » Tue Jun 07, 2005 5:06 pm

Here are a few German recipes for you:

Black Forest Cake


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

1 can (21 oz.) cherry pie filling, chilled.
2 T powdered sugar
1 c heavy cream, whipped

12 maraschino cherries



Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes. Cool thoroughly.

Whip heavy cream with confectioners' sugar.

Slice each cake round horizontally to make four layers. Place one layer on flat plate.
Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer. Fill exposed ring of cake with cherry pie filling. Place third layer on top, and frost entire cake with whipped cream. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.

Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.

Garnish the center top of cake with the rest of the chocolate crumbs.


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Location: Germany/USA

Postby manrat » Tue Jun 07, 2005 8:38 pm

My grandmother used to make these :)

Apple Pancakes

2/3 c Flour-unbleached,unsifted
2 ts Sugar
1/4 ts Salt
4 Eggs beaten (lge eggs)
1/2 c Milk
2 c Apple slices
3/4 c Butter/margarine
2 tb Sugar
1/4 ts Cinnamon

Sift together the flour, 2 tsp sugar and the salt.

Beat eggs & milk together. Gradually add flour mixtu,
beat until smooth. Saute apples in 1/4 cup of butter
until tender. Mix 2 Tbsp sugar and the cinnamon
together. Toss with apples. Melt 2 Tbsp butter in a 6
inch diameter deep fry pan. Pour in the batter to a
depth of a about 1/4 inch. when set place 1/4 of the
apples on top, cover with more batter. Fry pancake
until lightly brown on both sides. Keep warm and
repeat procedure until all batter and apples are used

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Status: English Learner
Location: Germany/USA

Postby manrat » Tue Jun 07, 2005 8:48 pm

(Crumb cake)

1 x ----------topping-----------
1/4 c Brown sugar
1 c Flour; unbleached, unsifted
1 x ------------cake------------
1/4 c Sugar
1 pk Yeast; dry
1/2 c Butter or margarine
1/4 c Sugar
2 ts Cinnamon
1/2 c Butter or margarine
2 1/4 c Flour; unbleached, unsifted
1/4 ts Salt
3/4 c Milk
1 Egg; large

TOPPING: For topping, mix sugars, cinnamon and flour. Cut in
butter until mixture is crumbly. CAKE: To make cake, mix 1 cup
flour, sugar, salt and yeast in a large bowl. Place milk and
butter in a sauce pan and heat until very warm (120 to 130
degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat
in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in
enough flour to make a soft but stiff batter. Spread batter into a
well-greased 9-inch square cake pan. Sprinkle with topping. Let
rise in a warm place until double in bulk, about 1 1/2 hours. Bake at
350 degrees F. about 45 minutes or until done. Makes 1 9-inch square

You can also add all kinds of fruits, if you like. After you spread the dough in the cakepan, just put cherries, apples, apricots ... etc on top of it, add the topping and place it in the oven.

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Location: Germany/USA

Postby manrat » Sat Jun 11, 2005 7:06 pm


This is a recipe for a popular German cake. There are different variations of it, here's just one of them:

This recipe has three steps:

2 packets Oetker vanilla-flavored pudding powder
1/3 cup plus 1 tsp sugar
2 2/3 cups milk
1 cup heavy cream
1 packet Oetker Whip-it

2 ¼ cups all-purpose flour
½ cup lukewarm milk (110 degrees, use a thermometer)
3 tsp granulated sugar
1 package rapid rise yeast
4 Tbsp butter, room temperature
1 egg, room temperature
pinch of salt

6 Tbsp butter
1/3 cup granulated sugar
¾ cup slivered almonds
pinch of cinnamon
1 tsp vanilla
3 Tbsp heavy whipping cream

To make the filling:
Prepare the pudding as instructed on the packet, but using the amounts of sugar and milk provided above. Leave to cool, stirring occasionally. You will want to place some plastic wrap directly on top of the pudding to keep a “skin” from forming. When the pudding is cool, beat the heavy whipping cream ½ minute. Sprinkle in the Whip-it and beat until the cream is stiff. Fold the whipped cream carefully into the cold pudding.

To make the topping:
Melt butter. Add sugar. Add almonds, cinnamon, vanilla and whipping cream. Stirring constantly, keep over medium heat until the mixture becomes soft and spreadable. Do not brown. Cool.

To make the dough:
Sift flour into a large bowl, add butter and mix. Add sugar, yeast, and salt, mix. Add egg and milk, mix. Knead the dough for 15 minutes by hand or use an electric mixer with a dough hook for 2-4 minutes. Cover the dough with a kitchen towel and rest for about 25 minutes. Shape the dough into a rectangular shape (about 10 x 12 and 3/8 to ½ inch thick) on a cookie sheet, with sides. Let rise another 15 minutes. Preheat oven to 350F. Spread dough with almond topping. Bake 35-45 minutes. Cool.

To finish:
Slice the dough horizontally and fill with the cream. Refrigerate until serving time. This will freeze nicely until needed.

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Postby manrat » Sat Jun 11, 2005 7:11 pm

Potato Salad

This is a pretty basic version. I've seen people adding also sliced pickles, sausage etc to it.

6 lg Potatoes *
Boiling Water
1/2 ts Salt
1 md Onion, Minced
3 tb Vinegar
1/2 ts Mustard, Prepared
1 ts Sugar
2 ts Dillseed

Potatoes should be peeled and quartered.
In medium saucepan cook potatoes in boiling salted water
until tender. Drain, reserving 3/4 cup of potato water. Dice
potatoes. Add oil and minced onion; toss gently. In small
saucepan bring the 3/4 cup potato water to a boil; pour over
potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir
in vinegar, mustard, sugar, and dillseed. Potato salad will be
creamy. Serve at room temperature.

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bahrain cat
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Postby bahrain cat » Mon Jul 04, 2005 8:00 am

tasteful menu thanks

frankly new to me.

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