This recipe is an adapted version of Delia Smith‘s – I use it to use up the leftover egg whites after making custard or a strawberry roll. It takes about 10 minutes, plus one hour of baking and some cooling down time. It’s also fun to get kids involved by piping the meringues and making…
This is one of the simplest and easiest strawberry cake recipes I know, and also one of most delicious ones! The roulade is light and fluffy without any baking powder, but you will be left with four egg whites – a perfect excuse to whip up a few meringues for an Eton Mess… 4 egg whites…
At the weekend we were invited to a traditional German ‘Kaffeeklatsch‘, which is a gathering around a collection of cakes under the pretext of meeting up with friends, but really for the sole purpose of eating cake. Christiane served up this delicious cheesecake, or rather cheese gateau, a delicious combination of sweet sponge and fresh and…
This simple but delicious cake is a speciality of the north of Germany and some areas of the Netherlands. The basis is a sweetened yeast dough, with a cinnamon, butter and almond topping. 50g unsaltened butter 230ml lukewarm milk 500g plain flour 1 level tbs dry yeast a pinch of salt grated peel of one…
These puddings are a traditional sweet dish from Swabia, a region in the south-west of Germany. Like Yorkshire puddings they pop up, which translates to ‘pfitz auf’ in our local dialect, Swabian. They are absolutely delicious served with custard or cherry compote! 60g unsalted butter 2 eggs 250ml lukewarm milk 150g plain flour pinch of salt…
Making gingerbread is great fun for kids of all ages – all you need are some pastry cutters and a steady hand for the decoration. You do need to prepare the dough a day in advance, though! Gingerbread is traditionally made and eaten in the run up to Christmas. We usually bake the biscuits at the end of…
This is halfway between a cake and a sweet bread, depending on your tastes. In Southern Germany you serve it with coffee and tea in the afternoon, sometimes with butter (unsalted) and jam. It’s delicious whatever the occasion, especially around Easter, when yeast-based breads are everywhere. For the cake in the pictures I used Hagelzucker, which…
German cake recipes tend to use rather big cake tins (usually 26 cm), which means that you end up with pastry and fillings should you try and use the more common 8” or 9” tins. Rather than adjusting the measurements to the tin (2.6 eggs anyone?) I use a jam jar or two, oiled and…
This is an easy cake which combines the tartness of the apples with a not-too-sweet custard-type filling. Traditionally we eat it with whipped cream … 250g plain flour 1 egg 150g soft unsalted butter 1 or 2 tbs sugar pinch of salt Mix the ingredients in a bowl, I use a spatula to mix…
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