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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:

Marmorkuchen
Marble cake. Pound-cake with intermittant layers of white and chocolate dough.

Blechkuchen
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.

Apfelstrudel
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.

Bienenstich
A flat yeast cake with a layer of butter cream in the middle and topped with almond slices. Baked on a tray.

Gugelhupf
Pound-cake, made with yeast, raisins and other dried fruit ingredients.

KŠsekuchen
Baked cheese cake with Quark (unsalted cottage cheese) and semolina boiled in milk.

Berliner
A big donut with a jam filling.

SchwarzwŠlder Kirschtorte
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.

KŠsesahnetorte
Prebaked sponge base topped with a mix of Quark, gelatine and whipped cream.

Obsttorte
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.

Would you like to try your hand at one of these delicacies? Ask us for a detailed recipe.