Cakes and Tarts
In Germany, many people have a piece of cake and some biscuits every day “zum Kaffee”. The variety of sweet bakery product is enormous. Here is a small selection:
Marble cake. Pound-cake with intermittant layers of white and chocolate dough.
A flat cake made with yeast and baked on a large oven tray. It is either topped with sliced almonds and melted butter and called “Butterkuchen”, or topped with crumbs of dough, called “Streusselkuchen”. “Pflaumenkuchen” is topped with plum wedges and “Apfelkuchen” with apple wedges.
Small apple pieces, raisins and almonds spread on very thinly drawn-out sheet of dough, rolled up, baked and served in slices with whipped cream or ice cream.
A flat yeast cake with a layer of butter cream in the middle and topped with almond slices. Baked on a tray.
Pound-cake, made with yeast, raisins and other dried fruit ingredients.
Baked cheese cake with Quark (unsalted cottage cheese) and semolina boiled in milk.
Black Forest Cake. Named after the Black Forest where the “Kirschwasser”, a cherry schnaps, comes from which is generously used in this tart for its typical flavour.
The basic fruit tart consists of a cake base covered with a thin layer of vanille pudding and topped with strawberries, peaches, apricots or any other fruit. It is finished with a fruit juice jelly