Drei Decadent Desserts From Germany! 🌞

[justaprogressive]

Bee Sting Cake

Um!! This German dessert is my favorite!! It’s like bread, with a
crispy crust of sweet almond and vanilla pudding filling! Must try!

Preparation time: 7 hours 40 minutes
Ingredients for 16 servings:

All-purpose flour - 1 5/8 cups
Active dry yeast - 1 tablespoon
White sugar - 3 teaspoons
A pinch of salt
Lukewarm milk - ¾ cup
Butter - 4 tablespoons
Confectioners’ sugar - 1 ½ tablespoons
Milk - 25 tablespoons (12 1/2oz)
Sliced almonds - 5/8 cup
Honey - 1 tablespoon
Cornflour - 1/3 cup
1 beaten egg
Almond extract - 1 teaspoon
Heavy whipping cream - 1 cup
Tartar cream - ½ tablespoon

Instructions:

Mix flour, yeast, 2 teaspoons of sugar, salt, 3/4 cup of milk, and 1
tablespoon of butter or margarine.

Roll the dough on a lightly floured surface and knead for about 15 to
20 minutes.

Put the dough in a greased pan and close the lid. Place in a warm
place for 1 hour to let it double in size.

Press the dough down and roll until it is 1/2 inch thick. Place in an
oiled 8-inch square baking paper. Cover and let it rise for 30
minutes.

Melt 3 tablespoons of butter or margarine and confectioner’s sugar
in a skillet. Add almonds and 1 tablespoon of milk.

Turn off the heat, then add honey and stir.

Carefully spread this sweet mixture onto the dough evenly.
Let the dough rise for another 30 minutes.

Bake at 400°F for 20 to 25 minutes. When done, let it cool
completely on a metal rack.

Dissolve the cornflour in a little milk. Mix 1 1/2 cups of milk,
cornflour, and 1 teaspoon of sugar on top of a double boiler. Heat for
about 2 to 3 minutes, stirring in the process.

Add the beaten eggs and stir continuously for about 2 minutes.

Turn off the heat, then add the almond extract and stir.

Cover it completely and place it in the refrigerator for at least 1 hour
to let it cool.

Beat the whipping cream and tartar until thickened, mix with the
pudding .

Cut the cooled almond crust bread (Point 8) into 1 1/4 x 2-inch
rectangles. Top the bread with the pudding (Point 13). Eat it while it
is cold


From "The Must Have German Cookbook"
https://www.goodreads.com/book/show/59974129-the-must-have-german-cookbook-with-pictures


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Glazed Gingerbread With Aromatic Spices (Magenbrot)

This type of gingerbread is called “Magenbrot” (“stomach bread”) locally, as it is
thought to be good for the digestion. A popular Oktoberfest treat, it is easy to
make and keeps well.

Makes about 30 pieces ·
Prep time: 35 minutes ·
Baking time: 20 minutes ·
Resting time: 1 week · Keeps for: 3 weeks

For the dough

2 cups all-purpose flour
2 cups whole wheat
rye flour
2 tsp baking powder,
or 1 packet
1 cup granulated sugar
1 tsp ground cinnamon
1 pinch of ground cloves
1 large egg
1 cup milk

For the sugar glaze

1¼ cups granulated sugar
1 tbsp cocoa powder

1 Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper.
Combine both types of flour, the baking powder, sugar, cinnamon, and
cloves. Add the egg and milk, and knead well to make a smooth dough. Shape the
dough into three logs about 1½in (4cm) in diameter.

2 Place the logs on the baking tray and bake in the middle of the oven for
about 20 minutes. Remove from the oven and, while still warm, cut the logs
diagonally into slices about 1½in (4cm) thick.

3 To make the sugar glaze, bring the sugar, cocoa powder, and a scant ½ cup
water to a boil in a pot. Working in batches, dip the rhombus-shaped
gingerbread pieces into the glaze and put them on a cake rack to dry. If you like,
dip a second time. Once the glaze has dried, layer the gingerbread in an airtight
container and rest for 1 week before serving, to allow the flavors to develop.

From "The Oktoberfest Cookbook"
https://www.goodreads.com/en/book/show/24878423-oktoberfest-cookbook


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Millirahmstrudel With a Classic Filling

This juicy strudel actually originates in Vienna, but today it is an absolute classic
at the Oktoberfest. It is delicious eaten warm or cold, and best accompanied by
a large cup of coffee.

Serves 12 ·
Prep time: 45 minutes ·
Resting time: 30 minutes ·
Baking time: 45 minutes

For the dough

1 recipe strudel dough (see p. 85)
3 tbsp unsalted butter, plus more for the baking dish
flour for the work surface
1–2 handfuls of breadcrumbs

For the filling

3 eggs
½ cup softened unsalted
butter
½ cup granulated sugar
1lb 2oz (500g) quark (alternatively, use a thick and
creamy, plain, non-fat yogurt)
10 ½oz  (300g) sour cream
zest of 1 organic lemon
½ cup raisins

For the glaze

2 eggs
1 cup milk
1 packet vanilla sugar or
1 tsp pure vanilla extract


1 Prepare the **Strudel Dough. Leave to rest for
30 minutes.

2 Meanwhile, make the filling. Separate the eggs and beat the egg whites in a
bowl until they form stiff peaks. In a separate bowl, beat the butter and
sugar together until fluffy, then beat in the egg yolks one at a time. Stir in the
quark, sour cream, lemon zest, and raisins. Fold in the beaten egg whites.

3 Preheat the oven to 350°F (180°C). Generously butter an ovenproof dish.
Knead the dough again on a floured work surface and roll it out. Dust a dish
towel with flour, place the sheet of dough on top, and stretch as thinly as possible
with your hands to make a rectangle of about 16×24in (40×60cm).

4 Melt the butter and brush it on the sheet of dough, then sprinkle the dough
with breadcrumbs. Spread the filling evenly over the dough, leaving a clear
edge about 1in (3cm) wide. With the aid of the dish towel, and working from the
long end, roll up the dough to form a strudel. Place the strudel on the baking dish,
seam side down, and tuck the ends underneath.

5 To make the glaze, whisk the eggs with the milk and vanilla sugar or vanilla
extract, and pour the mixture over the strudel. Bake the strudel in the
middle of the oven for about 45 minutes. Remove from the oven and cut into
twelve pieces. Serve warm from the oven, or cold.


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**Strudel Dough

2 cups all-purpose flour, plus
more for the work surface
salt
1 egg
2 tbsp vegetable oil
3 tbsp unsalted butter
2 handfuls of breadcrumbs

1 To make the dough, sift together the flour and salt. Add the egg, oil, and
about 2⁄3 cup of lukewarm water. Using your hands, knead the mixture to
make a moderately firm dough. Rinse a bowl with warm water, invert it over the
dough, and leave to rest at room temperature for about 30 minutes.

From "The Oktoberfest Cookbook"
https://www.goodreads.com/en/book/show/24878423-oktoberfest-cookbook

These are just the thing to keep body and soul together!