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Mohnrolle (Poppy seed roll) recipe

Mohnrolle (Poppy seed roll) recipe

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Poppy seed rolls are popular throughout Eastern Europe and this particular recipe comes from the German area of Silesia. This is my grandmother's recipe. You can either make a poppy seed roll, a twist or a ring cake from this recipe.

1 person made this

IngredientsMakes: 1 Mohnrolle

  • For the dough
  • 300g plain flour
  • 75g granulated sugar
  • 1 large egg
  • 5 teaspoons baking powder
  • 6 to 8 tablespoons vegetable or rapeseed oil
  • 150g low-fat quark or 0% Greek yoghurt
  • For the filling
  • 250g poppy seeds, freshly ground
  • 2 to 3 tablespoons hot milk, as needed
  • 80g granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 dash rum

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment.
  2. Mix all ingredients for the dough in a bowl until they hold together as a ball. Transfer the dough to a clean work surface and knead until smooth. Roll out the dough to a rectangle about 37x15cm.
  3. Place the ground poppy seeds in a bowl and add hot milk, sugar, vanilla extract and rum. Mix well until the poppy seeds are evenly moistened, adding a little more milk if needed. Spread the filling on the dough, leaving a 1cm edge all around.
  4. Gently roll up the dough lengthways and pinch together the seams to seal. Place the roll on the baking tray, seam side down.
  5. To shape a twist, cut the roll in half lengthways and loosely twist the two strands together. For a ring, join the two ends of the roll and seal.
  6. Bake in the preheated oven for 40 minutes, or until golden.

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Montag, Mo(h)ntag…

Poppy seeds have a long history – there have been finds of poppy seeds from Germany dating back to about 4600-3800 BC. While opium, also derived from the poppy plant, was used only for medicinal reasons in Europe during the Middle Ages, poppy was listed in about every compendium of plants for food and medicinal use – the Capitulare Karls des Großen, the plans for the garden of St. Gallen, and so on. Poppy seed oil was not only used for food purposes, but also for mixing paints, since it dries up. (All after Körber-Grohne, Nutzpflanzen in Deutschland).

And why do I write all this? Because some years ago, we became acquainted with the family recipe of a good friend of ours – a poppy seed cake. And what a poppy seed cake! It combines all good things – poppy seeds, freshly ground and heated up with milk to release all the flavours yeast dough streusel topping and finally an icing of lemon juice and sugar. This cake is heavenly, and the recipe I have is just too good not to share. So here you go – a typical German-style family recipe:

Mohnrolle mit Streusel (Poppy seed cake roll with streusel)

For the dough:
Ingredients: 500 g flour, 30 g yeast, 1/5 litre milk, 60 g butter, 60 g sugar, 1 pinch of salt.
Instructions: Make yeast dough from this.

Poppy seed filling:
Ingredients: 500 g ground poppy seeds, about 1/2 l milk, about 3 tblspoons semolina, 2-4 eggs, a little bitter almond aroma, ample sugar.
Instructions: Cook a thin soup from milk and semolina, put in poppy seeds. Stir well and let it cool. When cool: mix in eggs, sugar and aroma until mass is spreadable. Sugar to very sweet taste because poppy is slightly bitter in taste. Amounts needed may vary add in only 2 eggs at first to keep the filling from getting too liquid. Should it be too stiff, add boiling milk.

Streusel:
Ingredients: 200 g flour, 125 g butter, 125 g sugar
Instructions: Mix flour and sugar knead in butter (cut into pieces) until streusel result.

Icing:
Ingredients: 250 g icing sugar, lemon juice
Instructions: Mix until spreadable.

How to make the cake: Roll out dough until thin. Spread poppy seed filling on it and roll cake into a roll. Place on baking sheet. Moisten roll with cold water and place streusel on top. Bake 50-60 min. at 190-200° C. When cool, ice the cake.

As you can see, it’s quite… non-elaborate, and thus always reminds me of medieval recipes – “hey, anyone knows how to make this or that, so there’s no need to describe it”. However, here are some add-ins from me to make it a little less non-elaborate. (If you don’t know how to make yeast dough, I will not describe it here. Go find out – it’s totally worthwhile to acquire “make yeast dough” as a basic cooking skill!)

Ground poppy seeds are best used fresh. You can use a poppy seed grinder, which will process absolutely nothing but poppy seeds, or buy freshly ground poppy seeds – though that can prove a bit difficult.
I use about 360-400 g of sugar for the filling, and usually only 2 eggs. The icing will take the freshly pressed juice of one to two lemons.
Roll out the dough really thin to transfer the roll to a baking sheet, roll out on a clean tea towel, spread filling on it, roll by lifting one side of the tea towel and carry the roll to the sheet on the towel, there to let it roll off. Handle very carefully, or it will burst. When spreading the filling, don’t spread it all the way, but concentrate on the side where you will start rolling and leave the opposite end free – the filling will spread more while rolling.
Baking in our oven takes about 50 min at 170° C in our fan oven.

This cake is a fair bit of work – grinding the poppy, preparing all the different bits – but is totally worth it. And I will now go and have a piece of the little that is still left from the weekend…


Classic German Baking | Weiss, Luisa

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Beschreibung

Lange Beschreibung
From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland.

German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.

Whether you re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany s rich baking tradition.

Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.


COOKIES 12

BUTTERKEKSE 14

Simplest Butter Cookies

HEIDESAND 15

Sandy Almond Sugar Cookies

SCHWARZ-WEISS GEBÄCK 16

Checkerboard Cookies

BLITZKUCHEN 19

Almond-Sugar Cookies

MANDELHÖRNCHEN 20

Chocolate-Dipped Almond Crescents

KNERKEN 22

Cardamom Snap Cookies

ZIMTBREZELN 23

Cinnamon Pretzels

WALNUSS-ZWIEBACK 25

Twice-Baked Walnut Crisps

RUSSISCH BROT 26

Cocoa-Meringue Alphabet Cookies

LÖFFELBISKUIT 27

Ladyfingers

NUSSECKEN 28

Chocolate-Hazelnut Cookie Bars

EISENBAHNSCHNITTEN 31

Almond Cream Jam Bars

PRASSELKUCHEN MIT BLÄTTERTEIG 33

Saxonian Glazed Streusel Slices

SCHWÄBISCHER PRASSELKUCHEN 34

Swabian Streusel-Jam Slices

AMERIKANER 36

Lemon-Glazed Cakelets

CAKES 38

ANISBROT 40

Aniseed Sponge Cake

NUSSKUCHEN 42

Toasted Hazelnut Loaf Cake

VERSUNKENER APFELKUCHEN 43

Sunken Apple Cake

APFEL-MARZIPAN-KUCHEN 44

Apple-Almond Cake

GEDECKTER APFELKUCHEN 46

Glazed Apple Cake

KÄSEKUCHEN 48

Classic Quark Cheesecake

KÄSEKUCHEN OHNE BODEN 50

Crustless Quark Cheesecake

QUARKKUCHEN MIT MANDARINEN 52

Mandarin Orange Cheesecake

RUSSISCHER ZUPFKUCHEN 54

Chocolate Quark Cheesecake

LOTTCHEN S KIRSCHKUCHEN 57

Sunken Lemon-Cherry Cake

DUNKLER KIRSCHKUCHEN 58

Spiced Chocolate-Cherry Cake

KIRSCHSTREUSELKUCHEN 61

Sour Cherry Streusel Cake

ERDBEER-SAHNE BISKUITROLLE 63

Strawberry Cream Roll

ZITRONENBISKUITROLLE 66

Lemon Cream Roll

MARILLENFLECK 69

Austrian Apricot Sheet Cake

RHABARBERKUCHEN 70

Simple Rhubarb Cake

MARMORKUCHEN 72

Marble Cake

MARMORIERTER MOHNKUCHEN 74

Marbleized Poppy-Seed Cake

YEASTED CAKES 78

ZUCKERKUCHEN 81

Sugar Cake

BUTTERKUCHEN 82

Butter-Almond Cake

STREUSELKUCHEN 84

Yeasted Streusel Cake

APFELKUCHEN 86

Yeasted Apple Cake

PFLAUMENSTREUSELKUCHEN 88

Yeasted Plum Cake with Streusel

BIENENSTICH 90

Honey-Almond Caramel Cake

MOHNSTREUSELKUCHEN 93
Poppy-Seed Streusel Cake

GUGELHUPF 95

Yeasted Cake with Rum-Soaked Raisins

SCHOKOLADEN-GUGELHUPF 97

Chocolate-Stuffed Yeasted Cake

SCHLESISCHE MOHNROLLE 99

Silesian Poppy-Seed Roll

ROSENKUCHEN 102

Spiced Cocoa Pinwheel Cake

KRANZKUCHEN 104

Braided Almond-Cream Wreath

NUSSZOPF 107

Glazed Nut Braid

MOHNZOPF 109

Poppy-Seed Braid

TORTES AND STRUDELS 112

RÜBLITORTE 114

Carrot-Nut Torte

HANNCHEN-JENSEN-TORTE 117

Meringue Cream Cake

HEIDJERTORTE 119

Lingonberry Buckwheat Cream Torte

FRIESENTORTE 122

Plum Cream Torte

SCHWARZWÄL

Rezensierung
If you re fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you ll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure.
Dorie Greenspan, author of Dorie s Cookies and the New York Times best-selling Baking Chez Moi

I ve waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love.
Diana Henry, The Daily Telegraph

'Even if you don t have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies.'
The New York Times

Luisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by.
Mindy Segal, author of Cookie Love

I value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking.
Julia Turshen, author of Small Victories

From stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there.
David Lebovitz, author of My Paris Kitchen

'This overdue guide is a happy marriage of European craft and American sensibilities.'
Bonnie S. Benwick, The Washington Post

'As an expat American, Weiss has a sense of discovery that permeates her book, giving a sense of wonder and appreciation to the sometimes complicated recipes. It s just the right sensibility, and it makes for a cookbook that s not only useful and instructive but charming.'
Amy Scattergood, The Los Angeles Times

'Berlin-born food writer Weiss (My Berlin Kitchen) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. [. ] Collected from various places and people whether it s a cookbook or from her German assistant this cookbook presents a beautiful piece of German tradition.'
Publishers Weekly

'In Classic German Baking, author and former cookbook editor Luisa Weiss surpassed those expectations with an engaging, precise, and pitch-perfect collection of more than 100 recipes that deserve to be better known in the U.S.'
Lisa Rojany, NY Journal of Books

Buchausschnitt
NUSSKUCHEN
Toasted Hazelnut Loaf Cake

MAKES 1 (9 BY 5-INCH/23 BY 12CM) CAKE

In the United States, loaf cakes and quick breads are quite moist and rich affairs. In Germany, they tend to be drier and lighter in sum, a little more restrained. In this classic Nusskuchen, hazelnuts are toasted until fragrant, and then pulsed finely before being folded into a simple cake batter plumped up with a bit of milk or brandy. You can take the basic recipe further by folding in chopped chocolate or grated lemon peel. The chocolate gives the cake more heft and makes for a great autumn weekend cake, while the lemon pairs nicely with the roasted hazelnuts for a more delicately flavored cake. Either way, slices of Nusskuchen are wonderful eaten with a hot cup of coffee or tea.

The cake keeps well for a few days wrapped tightly in plastic wrap. But if it does get stale, you may be interested to know that an acquaintance of my assistant on this book, Maja Welker, once told her that her family used to repurpose stale loaf cakes like this one by placing slices of them on buttered rye bread at snack time. Ever curious, Maja tried this unusual snack and reported back that it is indeed delicious, if a little unorthodox. What we still haven t figured out is whether this is a regional oddity or simply a familial one. In any case, it speaks to the resourcefulness of most Germans, who are loath to waste any food.

18 tablespoons/250g unsalted butter, softened, plus more for the pan
2 cups/200g whole hazelnuts, toasted, skinned, and finely ground
1 cup/200g granulated sugar
1 teaspoon vanilla extract
4 eggs
1 2 3 cups, scooped and leveled, minus 1 tablespoon/200g all-purpose flour
2 teaspoons baking powder
2 tablespoons whole milk or brandy
5 1 4 ounces/150g bittersweet chocolate (minimum 50% cacao), chopped (optional)
Grated peel of 1 organic lemon (optional)
Confectioners sugar (optional), for dusting

Preheat the oven to 350°F/180°C. Butter a 9 by 5-inch/23 by 12cm loaf pan. Spread the hazelnuts on a baking sheet in a single layer and toast in the oven, until the nuts are toasted and fragrant. Remove the pan from the oven and let the nuts cool completely before rubbing them gently with a clean dishcloth (this will remove most of their skins). Place the cooled hazelnuts in the bowl of a food processor and pulse until the nuts are ground to a very fine meal. Take care not to overprocess by pulsing after they are finely ground, or you will end up with hazelnut paste.

Place the butter and sugar in the bowl of a stand mixer fitted with the flat beater attachment and beat until creamy and fluffy beat in the vanilla extract. Add the eggs, one at a time, and beat until each one is incorporated into the batter. Slowly add the ground hazelnuts and beat until combined.

Sift the flour and baking powder together, and then, with the mixer running at medium speed, gradually add the flour to the butter and sugar. Finally, beat in the milk or brandy and fold in the chocolate or grated lemon peel. Scrape the batter evenly into the prepared pan. Bake for 1 hour and 15 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean.

Place the pan on a rack to cool for a few minutes before unmolding. Let the cake cool completely. Dust lightly with confectioners sugar before slicing and serving. Wrapped tightly in plastic wrap, the cake will keep at room temperature for at least 3 days and up to 5.


Classic German Baking THE VERY BEST RECIPES FOR TRADITIONAL FAVORITES, FROM PFEFFERNÜSSE TO STREUSELKUCHEN

German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.

From her cheerful Berlin kitchen, Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition.

Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.

LUISA WEISS is a Berlin-born, American-Italian food writer who grew up eating warm Streuselschnecken on her way to school and believes dark winter days are best enjoyed whilst sharing Lebkuchen and Zimtsterne with family and friends. Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen. Her work has been featured on Design*Sponge and National Public Radio and in Food&Wine, the Wall Street Journal, the Boston Globe, and Harper’s Bazaar Germany, among many others. She lives in Berlin with her husband and son.

“If you’re fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you’ll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure.”
— Dorie Greenspan, author of Dorie’s Cookies and the New York Times best-selling Baking Chez Moi

“I’ve waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love.”
— Diana Henry, The Daily Telegraph

“Luisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by.”
— Mindy Segal, author of Cookie Love

“I value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking.”
— Julia Turshen, author of Small Victories

“From stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there.”
— David Lebovitz, author of My Paris Kitchen

“Berlin-born food writer Weiss (My Berlin Kitchen) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. […] Collected from various places and people—whether it’s a cookbook or from her German assistant—this cookbook presents a beautiful piece of German tradition.”
Publishers Weekly

TABLE OF CONTENTS

COOKIES 12

BUTTERKEKSE 14

Simplest Butter Cookies

HEIDESAND 15

Sandy Almond Sugar Cookies

SCHWARZ-WEISS GEBÄCK 16

Checkerboard Cookies

BLITZKUCHEN 19

Almond-Sugar Cookies

MANDELHÖRNCHEN 20

Chocolate-Dipped Almond Crescents

KNERKEN 22

Cardamom Snap Cookies

ZIMTBREZELN 23

Cinnamon Pretzels

WALNUSS-ZWIEBACK 25

Twice-Baked Walnut Crisps

RUSSISCH BROT 26

Cocoa-Meringue Alphabet Cookies

LÖFFELBISKUIT 27

Ladyfingers

NUSSECKEN 28

Chocolate-Hazelnut Cookie Bars

EISENBAHNSCHNITTEN 31

Almond Cream Jam Bars

PRASSELKUCHEN MIT BLÄTTERTEIG 33

Saxonian Glazed Streusel Slices

SCHWÄBISCHER PRASSELKUCHEN 34

Swabian Streusel-Jam Slices

AMERIKANER 36

Lemon-Glazed Cakelets

CAKES 38

ANISBROT 40

Aniseed Sponge Cake

NUSSKUCHEN 42

Toasted Hazelnut Loaf Cake

VERSUNKENER APFELKUCHEN 43

Sunken Apple Cake

APFEL-MARZIPAN-KUCHEN 44

Apple-Almond Cake

GEDECKTER APFELKUCHEN 46

Glazed Apple Cake

KÄSEKUCHEN 48

Classic Quark Cheesecake

KÄSEKUCHEN OHNE BODEN 50

Crustless Quark Cheesecake

QUARKKUCHEN MIT MANDARINEN 52

Mandarin Orange Cheesecake

RUSSISCHER ZUPFKUCHEN 54

Chocolate Quark Cheesecake

LOTTCHEN’S KIRSCHKUCHEN 57

Sunken Lemon-Cherry Cake

DUNKLER KIRSCHKUCHEN 58

Spiced Chocolate-Cherry Cake

KIRSCHSTREUSELKUCHEN 61

Sour Cherry Streusel Cake

ERDBEER-SAHNE BISKUITROLLE 63

Strawberry Cream Roll

ZITRONENBISKUITROLLE 66

Lemon Cream Roll

MARILLENFLECK 69

Austrian Apricot Sheet Cake

RHABARBERKUCHEN 70

Simple Rhubarb Cake

MARMORKUCHEN 72

Marble Cake

MARMORIERTER MOHNKUCHEN 74

Marbleized Poppy-Seed Cake

YEASTED CAKES 78

ZUCKERKUCHEN 81

Sugar Cake

BUTTERKUCHEN 82

Butter-Almond Cake

STREUSELKUCHEN 84

Yeasted Streusel Cake

APFELKUCHEN 86

Yeasted Apple Cake

PFLAUMENSTREUSELKUCHEN 88

Yeasted Plum Cake with Streusel

BIENENSTICH 90

Honey-Almond Caramel Cake

MOHNSTREUSELKUCHEN 93
Poppy-Seed Streusel Cake

GUGELHUPF 95

Yeasted Cake with Rum-Soaked Raisins

SCHOKOLADEN-GUGELHUPF 97

Chocolate-Stuffed Yeasted Cake

SCHLESISCHE MOHNROLLE 99

Silesian Poppy-Seed Roll

ROSENKUCHEN 102

Spiced Cocoa Pinwheel Cake

KRANZKUCHEN 104

Braided Almond-Cream Wreath

NUSSZOPF 107

Glazed Nut Braid

MOHNZOPF 109

Poppy-Seed Braid

TORTES AND STRUDELS 112

RÜBLITORTE 114

Carrot-Nut Torte

HANNCHEN-JENSEN-TORTE 117

Meringue Cream Cake

HEIDJERTORTE 119

Lingonberry Buckwheat Cream Torte

FRIESENTORTE 122

Plum Cream Torte

SCHWARZWÄLDER KIRSCHTORTE 123

Black Forest Cake

MOHNTORTE 126

Flourless Poppy-Seed Torte

SACHERTORTE 128

Glazed Chocolate Torte

NUSSTORTE VON HAMMERSTEIN 132

Glazed Hazelnut Torte

LINZERTORTE 134

Spiced Almond Jam Tart

TRÄUBELESTORTE 136

Redcurrant Meringue Torte

PFLAUMENSTRUDEL 138

Plum Strudel

APFELSTRUDEL 141

Apple Strudel

TOPFENSTRUDEL 145
Quark Strudel

SAVORIES 148

SÜDDEUTSCHE LAUCHTORTE 150

Creamy Leek Tart

PETERLINGSKUCHEN 151

Swabian Parsley Cake

ZWIEBELKUCHEN 152

Savory Onion Cake

GRÜNER KUCHEN 154

Savory Green Onion and Bacon Cake

SALZEKUCHEN 156

Hessian Potato Cake

HERZHAFTER KÄSEKUCHEN 158

Savory Cheesecake

KARTOFFELSTRUDEL 161

Potato Strudel

KRAUTSTRUDEL 163

Cabbage Strudel

KARTOFFEL-KÄSE DINNEDE 166

Swabian Potato-Cheese Flat Bread

SPECK-WALNUSS GUGELHUPF 168

Bacon-Walnut Gugelhupf

BREADS AND ROLLS 170

BRÖTCHEN 172

Classic Breakfast Rolls

MOHNHÖRNCHEN 175

Poppy-Seed Crescent Rolls

SEELEN 177

Swabian Spelt Caraway Rolls

HEISSWECKEN 179

Raisin-Spice Buns

ROGGENBRÖTCHEN 182

Rye Rolls

ROSINENBRÖTCHEN 184

Whole Wheat Raisin Buns

KÄSE-KÜMMEL-BRÖTCHEN 186

Caraway-Cheese Rye Rolls

QUARKBRÖTCHEN 188

Sweet Quark Rolls

QUARK-OSTERHASEN 190

Soft Quark Bunny Rolls

SCHWARZWÄLDER KARTOFFELBRÖTCHEN 192

Potato Rolls with Bacon and Caraway

BREZELN 194

Soft Pretzels

FRANZBRÖTCHEN 197

Cinnamon-Sugar Buns

ROSINENSCHNECKEN 202

Raisin-Frangipane Spiral Buns

BREMER KÜRBISBROT 204
Roasted Squash Bread

AACHENER POSCHWECK 206

Easter Bread with Raisins and Sugar Cubes

SCHWEIZER ZOPF 209

Swiss Braid

ROSINENZOPF 213

Sweet Raisin Bread

CHRISTMAS FAVORITES 216

LEBKUCHEN 218

Old-Fashioned German Gingerbread

ELISENLEBKUCHEN 220

Glazed Flourless Nuremberg Lebkuchen

HONIGLEBKUCHEN 222

Honeyed Lebkuchen Squares with Caramelized Almonds

LEBKUCHEN-POWIDLTATSCHKERLN 224

Plum-Filled Gingerbread Pockets

BIBERLE 226

Gingerbread Almond Nuggets

PFEFFERNÜSSE 228

Iced Spice Cookies

BASLER LECKERLI 229

Swiss Spice Squares

SPRINGERLE 231

Swabian Anise Cookies

SPEKULATIUS 234

Almond Spice Cookies

BETHMÄNNCHEN 236

Almond Domes

ZEDERNBROT 237

Lemon-Almond Crescent Cookies

NUSSSTANGEN 238

Hazelnut-Almond Batons

ZIMTSTERNE 241

Cinnamon-Almond Meringue Stars

MAKRONENSCHNITTEN 242

Walnut Macaroon Slices with Jam

BASLER BRUNSLI 243

Swiss Almond-Chocolate Cookies

HASELNUSS-HIMBEER MAKRONEN 244

Hazelnut-Raspberry Macaroons

WEIHNACHTSPLÄTZCHEN 246

Simple Christmas Cookies

VANILLEKIPFERL 248

Melting Vanilla-Almond Crescents

GEFÜLLTE ORANGENTALER 249
Candied Orange Sandwich Cookies

FRÜCHTEBROT 250

Austrian Fruit Bread

CHRISTBROT 252

Sweet Christmas Bread

QUARKSTOLLEN 256

Quark-Almond Sweet Bread

STOLLENKONFEKT 257

Bite-Size Stollen

BAUMKUCHEN 259

Chocolate-Glazed Tree Cake

BASICS 262

QUARK 264

Sour Fresh Cheese

MARZIPANROHMASSE 264

Almond Paste

PFLAUMENMUS 265

Spiced Plum Butter

LEBKUCHENGEWÜRZ 265

Lebkuchen Spice Mix

STREUSEL 266

Basic Streusel

MANDELSTREUSEL 266

Almond Streusel

VANILLEZUCKER 267

Vanilla Sugar

SCHLAGSAHNE 267

Lightly Sweetened Whipped Cream


Lemon cream roll (Zitronenbiskuitrolle) (page 66)

From Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen Classic German Baking by Luisa Weiss

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  • Categories: Cakes, large Dessert German
  • Ingredients: eggs cake flour lemons whipping cream buttermilk

Flourless poppy-seed torte (Mohntorte) (page 126)

From Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen Classic German Baking by Luisa Weiss

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  • Categories: Cakes, large Dessert Austrian German Gluten-free
  • Ingredients: butter eggs dark rum lemons ground almonds ground walnuts ground poppyseeds redcurrant jelly
  • Accompaniments:Lightly sweetened whipped cream (Schlagsahne)

Description

Zusatztext If you're fascinated by German baking! by the recipes for kuchen! cakes! tortes! cookies! and yeasted sweets passed down through generations! then you'll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here! at last! is our portal to learning more about the long tradition of German baking! which has influenced bakers around the world! and to recreating such wonders at home. Classic German Baking is a sweet adventure. Dorie Greenspan! author of Dorie's Cookies and the New York Times best-selling Baking Chez Moi I've waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love. Diana Henry! The Daily Telegraph "Even if you don't have the stamina for homemade apple strudel or Black Forest cake! this Berlin-born food blogger will win you over with her sandy almond sugar cookies." The New York Times Luisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by. Mindy Segal! author of Cookie Love I value few things more than classic recipes that honor tradition! are presented with heart! and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking . Julia Turshen! author of Small Victories From stunning layered cakes to fruit-forward tarts and spiced holiday cookies! Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen! stretching strudel! twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there. David Lebovitz! author of My Paris Kitchen "This overdue guide is a happy marriage of European craft and American sensibilities." Bonnie S. Benwick! The Washington Post "As an expat American! Weiss has a sense of discovery that permeates her book! giving a sense of wonder and appreciation to the sometimes complicated recipes. It's just the right sensibility! and it makes for a cookbook that's not only useful and instructive but charming." Amy Scattergood! The Los Angeles Times "Berlin-born food writer Weiss ( My Berlin Kitchen ) collects masterpieces of time-tested recipes to create this traditional classic that! like her lebkuchen (old-fashioned German gingerbread)! is bound to stand the test of time and taste. [. ] Collected from various places and peoplewhether it's a cookbook or from her German assistantthis cookbook presents a beautiful piece of German tradition." Publishers Weekly "In Classic German Baking ! author and former cookbook editor Luisa Weiss surpassed those expectations with an engaging! precise! and pitch-perfect collection of more than 100 recipes that deserve to be better known in the U.S." Lisa Rojany! NY Journal of Books Informationen zum Autor LUISA WEISS is a Berlin-born, American-Italian food writer who grew up eating warm Streuselschnecken on her way to school and believes dark winter days are best enjoyed whilst sharing Lebkuchen and Zimtsterne with family and friends. Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen . Her work has been featured on Design*Sponge and National Public Radio and in Food&Wine , the Wall Street Journal , the Boston Globe , and Harper's Bazaar Germany , among many ot.

ldquoIf you&rsquore fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you&rsquoll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure.&rdquo
&mdash Dorie Greenspan, author of Dorie&rsquos Cookies and the New York Times best-selling Baking Chez Moi

&ldquoI&rsquove waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love.&rdquo
&mdash Diana Henry, The Daily Telegraph

"Even if you don&rsquot have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies."
&mdash The New York Times

&ldquoLuisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by.&rdquo
&mdash Mindy Segal, author of Cookie Love

&ldquoI value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking.&rdquo
&mdash Julia Turshen, author of Small Victories

&ldquoFrom stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there.&rdquo
&mdash David Lebovitz, author of My Paris Kitchen

"This overdue guide is a happy marriage of European craft and American sensibilities."
&mdashBonnie S. Benwick, The Washington Post

"As an expat American, Weiss has a sense of discovery that permeates her book, giving a sense of wonder and appreciation to the sometimes complicated recipes. It&rsquos just the right sensibility, and it makes for a cookbook that&rsquos not only useful and instructive but charming."
&mdash Amy Scattergood, The Los Angeles Times

"Berlin-born food writer Weiss (My Berlin Kitchen) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. [. ] Collected from various places and people&mdashwhether it&rsquos a cookbook or from her German assistant&mdashthis cookbook presents a beautiful piece of German tradition."
&mdash Publishers Weekly 

"In Classic German Baking, author and former cookbook editor Luisa Weiss surpassed those expectations with an engaging, precise, and pitch-perfect collection of more than 100 recipes that deserve to be better known in the U.S."
&mdash Lisa Rojany, NY Journal of Books

Auteur
LUISA WEISS is a Berlin-born, American-Italian food writer who grew up eating warm Streuselschnecken on her way to school and believes dark winter days are best enjoyed whilst sharing Lebkuchen and Zimtsterne with family and friends. Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen. Her work has been featured on Design*Sponge and National Public Radio and in Food&Wine, the Wall Street Journal, the Boston Globe, and Harper&rsquos Bazaar Germany, among many others. She lives in Berlin with her husband and son.

From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland.

German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany's cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.

Whether you're in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you're looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany's rich baking tradition.

Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it's for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.

Échantillon de lecture
NUSSKUCHEN 
Toasted Hazelnut Loaf Cake 

MAKES 1 (9 BY 5-INCH/23 BY 12CM) CAKE 

In the United States, loaf cakes and quick breads are quite moist and rich affairs. In Germany, they tend to be drier and lighter in sum, a little more restrained. In this classic Nusskuchen, hazelnuts are toasted until fragrant, and then pulsed finely before being folded into a simple cake batter plumped up with a bit of milk or brandy. You can take the basic recipe further by folding in chopped chocolate or grated lemon peel. The chocolate gives the cake more heft and makes for a great autumn weekend cake, while the lemon pairs nicely with the roasted hazelnuts for a more delicately flavored cake. Either way, slices of Nusskuchen are wonderful eaten with a hot cup of coffee or tea. 

The cake keeps well for a few days wrapped tightly in plastic wrap. But if it does get stale, you may be interested to know that an acquaintance of my assistant on this book, Maja Welker, once told her that her family used to repurpose stale loaf cakes like this one by placing slices of them on buttered rye bread at snack time. Ever curious, Maja tried this unusual snack and reported back that it is indeed delicious, if a little unorthodox. What we still haven&rsquot figured out is whether this is a regional oddity or simply a familial one. In any case, it speaks to the resourcefulness of most Germans, who are loath to waste any food. 

18 tablespoons/250g unsalted butter, softened, plus more for the pan 
2 cups/200g whole hazelnuts, toasted, skinned, and finely ground 
1 cup/200g granulated sugar 
1 teaspoon vanilla extract 
4 eggs 
1 2&frasl3 cups, scooped and leveled, minus 1 tablespoon/200g all-purpose flour 
2 teaspoons baking powder 
2 tablespoons whole milk or brandy 
5 1&frasl4 ounces/150g bittersweet chocolate (minimum 50% cacao), chopped (optional) 
Grated peel of 1 organic lemon (optional) 
Confectioners&rsquo sugar (optional), for dusting 

Preheat the oven to 350°F/180°C. Butter a 9 by 5-inch/23 by 12cm loaf pan. Spread the hazelnuts on a baking sheet in a single layer and toast in the oven, until the nuts are toasted and fragrant. Remove the pan from the oven and let the nuts cool completely before rubbing them gently with a clean dishcloth (this will remove most of their skins). Place the cooled hazelnuts in the bowl of a food processor and pulse until the nuts are ground to a very fine meal. Take care not to overprocess by pulsing after they are finely ground, or you will end up with hazelnut paste. 

Place the butter and sugar in the bowl of a stand mixer fitted with the flat beater attachment and beat until creamy and fluffy beat in the vanilla extract. Add the eggs, one at a time, and beat until each one is incorporated into the batter. Slowly add the ground hazelnuts and beat until combined. 

Sift the flour and baking powder together, and then, with the mixer running at medium speed, gradually add the flour to the butter and sugar. Finally, beat in the milk or brandy and fold in the chocolate or grated lemon peel. Scrape the batter evenly into the prepared pan. Bake for 1 hour and 15 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. 

Place the pan on a rack to cool for a few minutes before unmolding. Let the cake cool completely. Dust lightly with confectioners&rsquo sugar before slicing and serving. Wrapped tightly in plastic wrap, the cake will keep at room temperature for at least 3 days and up to 5.


COOKIES 12 

BUTTERKEKSE 14 

Simplest Butter Cookies 

HEIDESAND 15 

Sandy Almond Sugar Cookies 

SCHWARZ-WEISS GEBÄCK 16 

Checkerboard Cookies 

BLITZKUCHEN 19 

Almond-Sugar Cookies 

MANDELHÖRNCHEN 20 

Chocolate-Dipped Almond Crescents 

KNERKEN 22 

Cardamom Snap Cookies 

ZIMTBREZELN 23 

Cinnamon Pretzels 

WALNUSS-ZWIEBACK 25 

Twice-Baked Walnut Crisps 

RUSSISCH BROT 26 

Cocoa-Meringue Alphabet Cookies 

LÖFFELBISKUIT 27 

Ladyfingers 

NUSSECKEN 28 

Chocolate-Hazelnut Cookie Bars 

EISENBAHNSCHNITTEN 31 

Almond Cream Jam Bars 

PRASSELKUCHEN MIT BLÄTTERTEIG 33 

Saxonian Glazed Streusel Slices 

SCHWÄBISCHER PRASSELKUCHEN 34 

Swabian Streusel-Jam Slices 

AMERIKANER 36 

Lemon-Glazed Cakelets 

CAKES 38 

ANISBROT 40 

Aniseed Sponge Cake 

NUSSKUCHEN 42 

Toasted Hazelnut Loaf Cake 

VERSUNKENER APFELKUCHEN 43 

Sunken Apple Cake 

APFEL-MARZIPAN-KUCHEN 44 

Apple-Almond Cake 

GEDECKTER APFELKUCHEN 46 

Glazed Apple Cake 

KÄSEKUCHEN 48 

Classic Quark Cheesecake 

KÄSEKUCHEN OHNE BODEN 50 

Crustless Quark Cheesecake 

QUARKKUCHEN MIT MANDARINEN 52 

Mandarin Orange Cheesecake 

RUSSISCHER ZUPFKUCHEN 54 

Chocolate Quark Cheesecake 

LOTTCHEN&rsquoS KIRSCHKUCHEN 57 

Sunken Lemon-Cherry Cake 

DUNKLER KIRSCHKUCHEN 58 

Spiced Chocolate-Cherry Cake 

KIRSCHSTREUSELKUCHEN 61 

Sour Cherry Streusel Cake 

ERDBEER-SAHNE BISKUITROLLE 63 

Strawberry Cream Roll 

ZITRONENBISKUITROLLE 66 

Lemon Cream Roll 

MARILLENFLECK 69 

Austrian Apricot Sheet Cake 

RHABARBERKUCHEN 70 

Simple Rhubarb Cake 

MARMORKUCHEN 72 

Marble Cake 

MARMORIERTER MOHNKUCHEN 74 

Marbleized Poppy-Seed Cake 

YEASTED CAKES 78 

ZUCKERKUCHEN 81 

Sugar Cake 

BUTTERKUCHEN 82 

Butter-Almond Cake 

STREUSELKUCHEN 84 

Yeasted Streusel Cake 

APFELKUCHEN 86 

Yeasted Apple Cake 

PFLAUMENSTREUSELKUCHEN 88 

Yeasted Plum Cake with Streusel 

BIENENSTICH 90 

Honey-Almond Caramel Cake 

MOHNSTREUSELKUCHEN 93 
Poppy-Seed Streusel Cake 

GUGELHUPF 95 

Yeasted Cake with Rum-Soaked Raisins 

SCHOKOLADEN-GUGELHUPF 97 

Chocolate-Stuffed Yeasted Cake 

SCHLESISCHE MOHNROLLE 99 

Silesian Poppy-Seed Roll 

ROSENKUCHEN 102 

Spiced Cocoa Pinwheel Cake 

KRANZKUCHEN 104 

Braided Almond-Cream Wreath 

NUSSZOPF 107 

Glazed Nut Braid 

MOHNZOPF 109 

Poppy-Seed Braid 

TORTES AND STRUDELS 112 

RÜBLITORTE 114 

Carrot-Nut Torte 

HANNCHEN-JENSEN-TORTE 117 

Meringue Cream Cake 

HEIDJERTORTE 119 

Lingonberry Buckwheat Cream Torte 

FRIESENTORTE 122 

Plum Cream Torte 

SCHWARZWÄLDER KIRSCHTORTE 123 

Black Forest Cake 

MOHNTORTE 126 

Flourless Poppy-Seed Torte 

SACHERTORTE 128 

Glazed Chocolate Torte 

NUSSTORTE VON HAMMERSTEIN 132 

Glazed Hazelnut Torte 

LINZERTORTE 134 

Spiced Almond Jam Tart 

TRÄUBELESTORTE 136 

Redcurrant Meringue Torte 

PFLAUMENSTRUDEL 138 

Plum Strudel 

APFELSTRUDEL 141 

Apple Strudel 

TOPFENSTRUDEL 145 
Quark Strudel

SAVORIES 148 

SÜDDEUTSCHE LAUCHTORTE 150 

Creamy Leek Tart 

PETERLINGSKUCHEN 151 

Swabian Parsley Cake 

ZWIEBELKUCHEN 152 

Savory Onion Cake 

GRÜNER KUCHEN 154 

Savory Green Onion and Bacon Cake 

SALZEKUCHEN 156 

Hessian Potato Cake 

HERZHAFTER KÄSEKUCHEN 158 

Savory Cheesecake 

KARTOFFELSTRUDEL 161 

Potato Strudel 

KRAUTSTRUDEL 163 

Cabbage Strudel 

KARTOFFEL-KÄSE DINNEDE 166 

Swabian Potato-Cheese Flat Bread 

SPECK-WALNUSS GUGELHUPF 168 

Bacon-Walnut Gugelhupf 

BREADS AND ROLLS 170 

BRÖTCHEN 172 

Classic Breakfast Rolls 

MOHNHÖRNCHEN 175 

Poppy-Seed Crescent Rolls 

SEELEN 177 

Swabian Spelt Caraway Rolls 

HEISSWECKEN 179 

Raisin-Spice Buns 

ROGGENBRÖTCHEN 182 

Rye Rolls 

ROSINENBRÖTCHEN 184 

Whole Wheat Raisin Buns 

KÄSE-KÜMMEL-BRÖTCHEN 186 

Caraway-Cheese Rye Rolls 

QUARKBRÖTCHEN 188 

Sweet Quark Rolls 

QUARK-OSTERHASEN 190 

Soft Quark Bunny Rolls 

SCHWARZWÄLDER KARTOFFELBRÖTCHEN 192 

Potato Rolls with Bacon and Caraway 

BREZELN 194 

Soft Pretzels 

FRANZBRÖTCHEN 197 

Cinnamon-Sugar Buns 

ROSINENSCHNECKEN 202 

Raisin-Frangipane Spiral Buns 

BREMER KÜRBISBROT 204 
Roasted Squash Bread 

AACHENER POSCHWECK 206 

Easter Bread with Raisins and Sugar Cubes 

SCHWEIZER ZOPF 209 

Swiss Braid 

ROSINENZOPF 213 

Sweet Raisin Bread 

CHRISTMAS FAVORITES 216 

LEBKUCHEN 218 

Old-Fashioned German Gingerbread 

ELISENLEBKUCHEN 220 

Glazed Flourless Nuremberg Lebkuchen 

HONIGLEBKUCHEN 222 

Honeyed Lebkuchen Squares with Caramelized Almonds 

LEBKUCHEN-POWIDLTATSCHKERLN 224 

Plum-Filled Gingerbread Pockets 

BIBERLE 226 

Gingerbread Almond Nuggets 

PFEFFERNÜSSE 228 

Iced Spice Cookies 

BASLER LECKERLI 229 

Swiss Spice Squares 

SPRINGERLE 231 

Swabian Anise Cookies 

SPEKULATIUS 234 

Almond Spice Cookies 

BETHMÄNNCHEN 236 

Almond Domes 

ZEDERNBROT 237 

Lemon-Almond Crescent Cookies 

NUSSSTANGEN 238 

Hazelnut-Almond Batons 

ZIMTSTERNE 241 

Cinnamon-Almond Meringue Stars 

MAKRONENSCHNITTEN 242 

Walnut Macaroon Slices with Jam 

BASLER BRUNSLI 243 

Swiss Almond-Chocolate Cookies 

HASELNUSS-HIMBEER MAKRONEN 244 

Hazelnut-Raspberry Macaroons 

WEIHNACHTSPLÄTZCHEN 246 

Simple Christmas Cookies 

VANILLEKIPFERL 248 

Melting Vanilla-Almond Crescents 

GEFÜLLTE ORANGENTALER 249 
Candied Orange Sandwich Cookies 

FRÜCHTEBROT 250 

Austrian Fruit Bread 

CHRISTBROT 252 

Sweet Christmas Bread 

QUARKSTOLLEN 256 

Quark-Almond Sweet Bread 

STOLLENKONFEKT 257 

Bite-Size Stollen 

BAUMKUCHEN 259 

Chocolate-Glazed Tree Cake 

BASICS 262 

QUARK 264 

Sour Fresh Cheese 

MARZIPANROHMASSE 264 

Almond Paste 

PFLAUMENMUS 265 

Spiced Plum Butter 

LEBKUCHENGEWÜRZ 265 

Lebkuchen Spice Mix 

STREUSEL 266 

Basic Streusel 

MANDELSTREUSEL 266 

Almond Streusel 

VANILLEZUCKER 267 

Vanilla Sugar 

SCHLAGSAHNE 267 

Lightly Sweetened Whipped Cream


Mohnrolle (Poppy seed roll) recipe - Recipes

A collection of 100 quintessential German recipes for sweets and breads from the creator of The Wednesday Chef blog and author of the memoir, My Berlin Kitchen, including stories from the author's experience of living and baking in Berlinn.

Table of Contents


COOKIES 12

BUTTERKEKSE 14

Simplest Butter Cookies

HEIDESAND 15

Sandy Almond Sugar Cookies

SCHWARZ-WEISS GEBAECK 16

Checkerboard Cookies

BLITZKUCHEN 19

Almond-Sugar Cookies

MANDELHOERNCHEN 20

Chocolate-Dipped Almond Crescents

KNERKEN 22

Cardamom Snap Cookies

ZIMTBREZELN 23

Cinnamon Pretzels

WALNUSS-ZWIEBACK 25

Twice-Baked Walnut Crisps

RUSSISCH BROT 26

Cocoa-Meringue Alphabet Cookies

LOEFFELBISKUIT 27

Ladyfingers

NUSSECKEN 28

Chocolate-Hazelnut Cookie Bars

EISENBAHNSCHNITTEN 31

Almond Cream Jam Bars

PRASSELKUCHEN MIT BLAETTERTEIG 33

Saxonian Glazed Streusel Slices

SCHWAEBISCHER PRASSELKUCHEN 34

Swabian Streusel-Jam Slices

AMERIKANER 36

Lemon-Glazed Cakelets

CAKES 38

ANISBROT 40

Aniseed Sponge Cake

NUSSKUCHEN 42

Toasted Hazelnut Loaf Cake

VERSUNKENER APFELKUCHEN 43

Sunken Apple Cake

APFEL-MARZIPAN-KUCHEN 44

Apple-Almond Cake

GEDECKTER APFELKUCHEN 46

Glazed Apple Cake

KAESEKUCHEN 48

Classic Quark Cheesecake

KAESEKUCHEN OHNE BODEN 50

Crustless Quark Cheesecake

QUARKKUCHEN MIT MANDARINEN 52

Mandarin Orange Cheesecake

RUSSISCHER ZUPFKUCHEN 54

Chocolate Quark Cheesecake

LOTTCHEN'S KIRSCHKUCHEN 57

Sunken Lemon-Cherry Cake

DUNKLER KIRSCHKUCHEN 58

Spiced Chocolate-Cherry Cake

KIRSCHSTREUSELKUCHEN 61

Sour Cherry Streusel Cake

ERDBEER-SAHNE BISKUITROLLE 63

Strawberry Cream Roll

ZITRONENBISKUITROLLE 66

Lemon Cream Roll

MARILLENFLECK 69

Austrian Apricot Sheet Cake

RHABARBERKUCHEN 70

Simple Rhubarb Cake

MARMORKUCHEN 72

Marble Cake

MARMORIERTER MOHNKUCHEN 74

Marbleized Poppy-Seed Cake

YEASTED CAKES 78

ZUCKERKUCHEN 81

Sugar Cake

BUTTERKUCHEN 82

Butter-Almond Cake

STREUSELKUCHEN 84

Yeasted Streusel Cake

APFELKUCHEN 86

Yeasted Apple Cake

PFLAUMENSTREUSELKUCHEN 88

Yeasted Plum Cake with Streusel

BIENENSTICH 90

Honey-Almond Caramel Cake

MOHNSTREUSELKUCHEN 93
Poppy-Seed Streusel Cake

GUGELHUPF 95

Yeasted Cake with Rum-Soaked Raisins

SCHOKOLADEN-GUGELHUPF 97

Chocolate-Stuffed Yeasted Cake

SCHLESISCHE MOHNROLLE 99

Silesian Poppy-Seed Roll

ROSENKUCHEN 102

Spiced Cocoa Pinwheel Cake

KRANZKUCHEN 104

Braided Almond-Cream Wreath

NUSSZOPF 107

Glazed Nut Braid

MOHNZOPF 109

Poppy-Seed Braid

TORTES AND STRUDELS 112

RUEBLITORTE 114

Carrot-Nut Torte

HANNCHEN-JENSEN-TORTE 117

Meringue Cream Cake

HEIDJERTORTE 119

Lingonberry Buckwheat Cream Torte

FRIESENTORTE 122

Plum Cream Torte

SCHWARZWAELDER KIRSCHTORTE 123

Black Forest Cake

MOHNTORTE 126

Flourless Poppy-Seed Torte

SACHERTORTE 128

Glazed Chocolate Torte

NUSSTORTE VON HAMMERSTEIN 132

Glazed Hazelnut Torte

LINZERTORTE 134

Spiced Almond Jam Tart

TRAEUBELESTORTE 136

Redcurrant Meringue Torte

PFLAUMENSTRUDEL 138

Plum Strudel

APFELSTRUDEL 141

Apple Strudel

TOPFENSTRUDEL 145
Quark Strudel

SAVORIES 148

SUEDDEUTSCHE LAUCHTORTE 150

Creamy Leek Tart

PETERLINGSKUCHEN 151

Swabian Parsley Cake

ZWIEBELKUCHEN 152

Savory Onion Cake

GRUENER KUCHEN 154

Savory Green Onion and Bacon Cake

SALZEKUCHEN 156

Hessian Potato Cake

HERZHAFTER KAESEKUCHEN 158

Savory Cheesecake

KARTOFFELSTRUDEL 161

Potato Strudel

KRAUTSTRUDEL 163

Cabbage Strudel

KARTOFFEL-KAESE DINNEDE 166

Swabian Potato-Cheese Flat Bread

SPECK-WALNUSS GUGELHUPF 168

Bacon-Walnut Gugelhupf

BREADS AND ROLLS 170

BROETCHEN 172

Classic Breakfast Rolls

MOHNHOERNCHEN 175

Poppy-Seed Crescent Rolls

SEELEN 177

Swabian Spelt Caraway Rolls

HEISSWECKEN 179

Raisin-Spice Buns

ROGGENBROETCHEN 182

Rye Rolls

ROSINENBROETCHEN 184

Whole Wheat Raisin Buns

KAESE-KUEMMEL-BROETCHEN 186

Caraway-Cheese Rye Rolls

QUARKBROETCHEN 188

Sweet Quark Rolls

QUARK-OSTERHASEN 190

Soft Quark Bunny Rolls

SCHWARZWAELDER KARTOFFELBROETCHEN 192

Potato Rolls with Bacon and Caraway

BREZELN 194

Soft Pretzels

FRANZBROETCHEN 197

Cinnamon-Sugar Buns

ROSINENSCHNECKEN 202

Raisin-Frangipane Spiral Buns

BREMER KUERBISBROT 204
Roasted Squash Bread

AACHENER POSCHWECK 206

Easter Bread with Raisins and Sugar Cubes

SCHWEIZER ZOPF 209

Swiss Braid

ROSINENZOPF 213

Sweet Raisin Bread

CHRISTMAS FAVORITES 216

LEBKUCHEN 218

Old-Fashioned German Gingerbread

ELISENLEBKUCHEN 220

Glazed Flourless Nuremberg Lebkuchen

HONIGLEBKUCHEN 222

Honeyed Lebkuchen Squares with Caramelized Almonds

LEBKUCHEN-POWIDLTATSCHKERLN 224

Plum-Filled Gingerbread Pockets

BIBERLE 226

Gingerbread Almond Nuggets

PFEFFERNUESSE 228

Iced Spice Cookies

BASLER LECKERLI 229

Swiss Spice Squares

SPRINGERLE 231

Swabian Anise Cookies

SPEKULATIUS 234

Almond Spice Cookies

BETHMAENNCHEN 236

Almond Domes

ZEDERNBROT 237

Lemon-Almond Crescent Cookies

NUSSSTANGEN 238

Hazelnut-Almond Batons

ZIMTSTERNE 241

Cinnamon-Almond Meringue Stars

MAKRONENSCHNITTEN 242

Walnut Macaroon Slices with Jam

BASLER BRUNSLI 243

Swiss Almond-Chocolate Cookies

HASELNUSS-HIMBEER MAKRONEN 244

Hazelnut-Raspberry Macaroons

WEIHNACHTSPLAETZCHEN 246

Simple Christmas Cookies

VANILLEKIPFERL 248

Melting Vanilla-Almond Crescents

GEFUELLTE ORANGENTALER 249
Candied Orange Sandwich Cookies

FRUECHTEBROT 250

Austrian Fruit Bread

CHRISTBROT 252

Sweet Christmas Bread

QUARKSTOLLEN 256

Quark-Almond Sweet Bread

STOLLENKONFEKT 257

Bite-Size Stollen

BAUMKUCHEN 259

Chocolate-Glazed Tree Cake

BASICS 262

QUARK 264

Sour Fresh Cheese

MARZIPANROHMASSE 264

Almond Paste

PFLAUMENMUS 265

Spiced Plum Butter

LEBKUCHENGEWUERZ 265

Lebkuchen Spice Mix

STREUSEL 266

Basic Streusel

MANDELSTREUSEL 266

Almond Streusel

VANILLEZUCKER 267

Vanilla Sugar

SCHLAGSAHNE 267

Lightly Sweetened Whipped Cream

About the Author

LUISA WEISS is a Berlin-born, American-Italian food writer who grew up eating warm Streuselschnecken on her way to school and believes dark winter days are best enjoyed whilst sharing Lebkuchen and Zimtsterne with family and friends. Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen. Her work has been featured on Design*Sponge and National Public Radio and in Food&Wine, the Wall Street Journal, the Boston Globe, and Harper's Bazaar Germany, among many others. She lives in Berlin with her husband and son.

Reviews

"If you're fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you'll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure."
- Dorie Greenspan, author of Dorie's Cookies and the New York Times best-selling Baking Chez Moi

"I've waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love."
- Diana Henry, The Daily Telegraph

"Even if you don't have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies."
- The New York Times

"Luisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by."
- Mindy Segal, author of Cookie Love

"I value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking."
- Julia Turshen, author of Small Victories

"From stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there."
- David Lebovitz, author of My Paris Kitchen

"This overdue guide is a happy marriage of European craft and American sensibilities."
-Bonnie S. Benwick, The Washington Post

"As an expat American, Weiss has a sense of discovery that permeates her book, giving a sense of wonder and appreciation to the sometimes complicated recipes. It's just the right sensibility, and it makes for a cookbook that's not only useful and instructive but charming."
- Amy Scattergood, The Los Angeles Times

"Berlin-born food writer Weiss (My Berlin Kitchen) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. [. ] Collected from various places and people-whether it's a cookbook or from her German assistant-this cookbook presents a beautiful piece of German tradition."
- Publishers Weekly


Wednesday, 17 February 2010

The Proof is on its way.

An hour or two after I had blogged yesterday, I received an e-mail from the layout lady at the publishing house telling me that the proofs are in the post, on their way to my place. So there's the second round of proofing coming up for today or, at latest, tomorrow.

In other news, the conference proceedings book from NESAT X is out, and date and main topic for NESAT XI have been announced - it will take place in Esslingen in 2011, focus will be methods in textile archaeology, and the poster session especially welcomes experimental archaeology topics. More info and registration form can be found on the official website www.nesat.org.


Which supermarkets deliver in Gwalchmai?

Supermarket delivery service Gwalchmai: more and more supermarkets offer this service. Your trolley with heavy items such as Cooks Ingredients Frozen Coriander, Waitrose Flower Pattern Ankle Socks White Shoe Size 12535 and sometimes House Of Paws Hooded Tan Suede Sheepskin Cat Bed and not to forget temporary deals from Terraillion is sometimes very heavy: on average 19,8 kilogram. Stop lifting those heavy bags. Explore the online supermarket Gwalchmai today. The supermarket will bring everything at your house. Choose your own time slot! Early on Tuesday at 08:45, saturday around noon at 13:00 or tuesday evening around 18:15, at your home or just at work. Also read more about Supermarket Delivery Mid Devon