German baking often doesn't receive the recognition it deserves, partly because the names of its pastries and baked goods aren't the easiest to pronounce. Instead of struggling with words like Kartoffel-Käse Dinnede or Aachener Poschweck, wouldn't it be more enjoyable to savor the deliciousness of German cakes and cookies? Let's leave the tongue-twisting names behind and indulge in the treats themselves!
Luisa Weiss, the talented writer behind the beloved Wednesday Chef blog, has compiled a delightful collection of recipes in "Classic German Baking." This beautifully crafted cookbook brings traditional German treats within reach of kitchens everywhere, accompanied by a helpful pronunciation guide for those tricky names. Born in Berlin to an Italian mother and having lived in various countries, Luisa ensures that all the cakes, cookies, tortes, and kuchens are easily achievable with common ingredients. Even for those few recipes that might seem challenging, such as spiced plum butter or quark, she provides clear instructions to make them from scratch. Get ready to bookmark numerous recipes upon first glance and spend your days happily baking through them!
Before returning to Germany, Luisa Weiss made a name for herself as a respected cookbook editor in New York. Thanks to her expertise, the recipes in "Classic German Baking" are meticulously written and thoughtfully explained. Among the many tempting recipes, I've marked Basler Leckerli, the Swiss cookies known for their lengthy curing process. Despite a previous attempt with a different recipe resulting in cookies as hard as bathroom tiles, I'm eager to try Luisa's version and give them another shot. They're next on my baking agenda!
During the holiday season, there's Christbrot, a simpler alternative to Stollen, a traditional Christmas bread. And who could resist the irresistible squares of Bienenstich, a buttery cake topped with honey-caramelized almonds? Ja! Or as they say in German... Ja!
With a surplus of apples from a neighbor's harvest and a packet of almond paste from a trip to Sicily, I decided to whip up the easily pronounceable Apfel-Marzipan-Kuchen. This delightful cake boasts a rich almond aroma and bursts with apple goodness, making it universally appealing.
The deliciousness of this custard-like cake, much like any apple dessert, hinges on the quality of the apples used. While supermarket apples may look flawless, they often lack the robust flavor of varieties grown for taste rather than appearance.
In the midst of year-round apple availability, it's easy to overlook their seasonal charm as a fall fruit. Now is the opportune moment to seek out quality specimens, particularly at farmers' markets, where you can discover an array of heirloom or locally grown varieties. Trust me, using these in your kuchen will take it to a whole new level of deliciousness.
German Apple-Almond Cake :
Adapted from a recipe inspired by the delightful flavors of Classic German Baking by Luisa Weiss, this apple cake celebrates the essence of fresh, flavorful apples. When selecting your apples, opt for a mix of tart and sweet varieties, ideally sourced from a local farmers' market for their superior taste and fragrance, reminiscent of roses.
For this recipe, you'll need:
Ingredients:
- - 4 medium-sized flavorful apples (about 1 3/4 pounds, 800g)
- - Zest and juice of 1 lemon
- - 7 ounces (200g) of almond paste
- - 3/4 cup (150g) of sugar
- - 1/2 teaspoon of salt
- - 14 tablespoons (200g) of unsalted butter, melted and cooled
- - 1 teaspoon of almond extract
- - 4 large eggs, at room temperature
- - 1 cup plus 3 tablespoons (150g) of flour
- - 9 tablespoons (80g) of cornstarch
- - 2 teaspoons of aluminum-free baking powder
- - 1/4 cup (75g) of apricot jam, strained if needed
Instructions:
1. Butter a 9- to 10-inch (23cm) springform pan and line the bottom with parchment paper.
2. Peel and core the apples. Slice two of them into 1/2-inch (1.25cm) slices and toss them with lemon juice. Dice the remaining two apples into 1/3-inch (1cm) cubes and toss them with lemon juice as well.
3. Preheat the oven to 350°F (180°C).
4. In a stand mixer fitted with the paddle attachment, grate the almond paste using a grater with large holes. Add sugar and salt, mixing until the almond paste is finely incorporated.
5. Pour in the melted butter, almond extract, and lemon zest. Mix until smooth, then add the eggs one at a time, ensuring to scrape down the sides of the bowl after each addition.
6. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Gently fold these dry ingredients into the almond batter mixture by hand, then fold in the diced apples along with any remaining lemon juice.
7. Transfer the batter into the prepared pan and smooth the top. Arrange the sliced apples in concentric circles on top of the batter, lightly pressing them in.
8. Bake the cake for about 1 hour and 10 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven. Warm the apricot jam in a small saucepan and brush it over the hot cake. Allow the cake to cool completely, then release it from the pan, brush the top with more apricot jam, and serve.
Enjoy this delicious apple cake, a perfect blend of sweet, tart, and nutty flavors!