german dessert

Danube Waves Cake is a delicious German dessert flavored with chocolate, vanilla, and cherries.

Danube Waves Cake (Donauwellen Kuchen)

sugar

cornstarch

eggs

+ 3 tablespoons whole milk

unsalted butter (at room temperature)

vanilla extract

salt

all-purpose flour

baking powder

baking soda

egg whites (at room temperature)

buttermilk*

cocoa powder

milk

tart cherries

dark chocolate (finely chopped)

heavy cream

corn syrup

Stir 1/4 cup of the sugar together with the cornstarch in a small mixing bowl and set aside.

Crack the eggs into a medium heat-proof bowl.  Whisk the eggs together and and set the bowl next to the stove.

Combine the milk and remaining 1/4 cup of sugar in a small saucepan set over medium heat and bring to a simmer, stirring occasionally.

Once the milk has come to a simmer, whisk the sugar-cornstarch mixture into the eggs until smooth.

Whisking the eggs constantly, add a scant 1/4 cup of the hot milk to the eggs.  Still whisking constantly, pour the remaining milk into the eggs in a slow stream.

Return the mixture to the saucepan and set pan over medium-low heat.  Cook, stirring constantly with a rubber spatula, until the mixture thickens a bit—it will start to get lumpy.

Turn the heat to low and switch to stirring with a whisk.  Whisk vigorously until the mixture is very thick and smooth—if you don’t get your pudding completely smooth, you’ll have lumps in your frosting.

Remove from the heat and stir in the 2 tablespoons of butter.

Scrape the pudding into a shallow mixing bowl and press plastic wrap directly on the top of the pudding.  Chill in the fridge for 90 minutes to 2 hours (or until thoroughly chilled). &nbsp;You'll finish the frosting later. &nbsp;While the pudding is chilling, make the cake.

German buttercream:

Preheat the oven to 350 degrees.  Spray a 13- by 9-inch baking pan with cooking spray and set aside.

Whisk the flour, baking powder, baking soda and salt together in a small mixing bowl and set aside.

Beat the butter in a large mixing bowl with an electric mixer set to medium until very smooth.   Beat in the sugar and vanilla until well combined (mixture will be crumbly).  Add the egg whites one at a time, beating well after each addition.

With mixer on low, beat in half of the flour mixture followed by half of the buttermilk and beat to combine.  Add the remaining flour mixture, then the remaining buttermilk and beat until just incorporated.

Spread three-quarters of the batter into the prepared pan.  Sift the cocoa powder over the remaining batter and add the milk; stir until fully combined.

Dollop the chocolate batter over the vanilla batter and carefully spread into an even layer with an offset spatula (don’t swirl them together, just spread the chocolate batter over the vanilla).  Sprinkle the drained cherries over the cake batter.

Bake 35 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.

Remove cake from the oven and cool completely on a wire rack before adding the frosting.

Once the pudding and the cake are both cooled, finish the buttercream.  Remove the chilled pudding from the fridge and allow it to come to room temperature.

Transfer the room temp pudding to the bowl of a stand mixer fitted with the whisk attachment and beat on medium for several minutes, until it’s very light and creamy.

With mixer still on medium speed, add the butter half a tablespoon at a time, stopping mixer to scrape with a rubber spatula every so often.

Once the butter is fully incorporated, add the powdered sugar, vanilla, and salt, and beat until smooth.   Spread over the fully cooled cake.  Refrigerate for 1 hour to set the buttercream before adding the chocolate topping.

Cake layer:

Place the chocolate in a small heat-proof bowl.  Heat the cream in a medium saucepan set over medium heat until it just begins to steam.  Pour over the chocolate and allow to sit for 3 minutes.

Add the corn syrup, then whisk the chocolate and heavy cream together until the chocolate is melted and mixture is smooth.  Allow to cool for 10 minutes.

Remove cake from the fridge and spread the chocolate into an even layer over the buttercream.  Refrigerate to set the ganache, then serve.

Chocolate topping:

Recipe video above. The most German of cakes: Black Forest Cake! You&#039;ll love how this cake&#039;s layers are lovely and moist (too often they are terribly dry!), and how this Black Forest Cake is not too sweet so you can actually taste all the elements. It&#039;s a cake that looks rich and decadent, but is actually not that rich at all – so you can eat plenty!TIP: Though it seems a shame not to use fresh cherries when they&#039;re in season, using jarred or canned cherries in between sponge layers really does work better. They&#039;re softer so texturally they make more sense, plus the flavoured syrup from the jar is perfect to brush the cake layers.You MUST make this cake at least 4 hours ahead or even better, overnight, for flavours to develop!

Black Forest Cake (Schwarzwälder Kirschtorte)

eggs (, at room temperature (Note 7))

tsp vanilla extract

caster sugar ((superfine sugar))

dutch processed cocoa powder ((or unsweetened regular cocoa power, Note 1))

plain flour ((all-purpose flour))

/ 10.5 tbsp unsalted butter

kirsch or cherry liqueur ((optional – sub with more reserved cherry juice, Note 3))

vanilla

icing sugar sugar

/ 3.5 oz dark chocolate / bittersweet chocolate

maraschino cherries

Oven and cake pans: Preheat oven to 180°C / 350°F (160°C fan). Grease 3 x 20cm (8”) cake pans with butter, line with parchment / baking paper.

Sift dry ingredients: Combine dry ingredients by sifting the cocoa and plain flour into a bowl. Set aside.

Beat eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.

Slowly add sugar: With the beater still going, slowly pour the sugar in over 45 seconds, then add the vanilla.

Beat 7 minutes: Beat for 7 minutes more on speed 8, or until tripled in volume and pale in colour. Don&#039;t shortcut this step; this is what makes the cake rise (there&#039;s no baking powder used).

Fold in dry ingredients: Add the flour and cocoa mixture to the batter, folding in with a spatula until just combined (a few streaks of flour remaining is fine). Be gentle here, we don&#039;t want to knock out the air bubbles.

Fold in butter: Add the butter and fold gently through until just combined. Once you can no longer see any flour, stop stirring.

Fill cake pans: Pour the batter into the three prepared pans. The batter should be fairly thin and pourable.

Bake: Place into the oven and bake for 25 minutes, until springy to the touch and a skewer inserted into the cake centre comes out clean. (Note 5 regarding shelf placement)

Cool: Remove from the oven. Cool in the pan for 10 minutes before turning the cakes out onto a rack to cool completely.

Chocolate sponge cake layers:

Drain cherries: Drain jar of cherries, reserving liquid.

Cherry cornflour slurry: Measure out 1/4 cup (60ml) of the reserved cherry juice and mix with the cornflour to make a slurry. Set aside.

Make cherry syrup: Place a medium pot over medium-low heat. Add the sugar and another 1/3 cup of reserved juice. Bring to a gentle simmer to dissolve the sugar. Stir in the cornflour slurry and bring to a simmer. Cook for 1 minute, stirring, until it thickens into a thin syrup.

Soak cherries, cool: Remove from the heat and stir in the kirsch. Pour the syrup over the drained cherries and allow to cool completely before using.

Cherry syrup:

Melt chocolate: Break up the block of chocolate and place in a microwave-safe bowl. Gently melt in microwave by heating over three 20 second bursts, stirring in between.

Spread: Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible. Refrigerate for 3 - 4 minutes until the centre is just set.

Scrape curls: Using something with a sharp, straight edge (I use a bench scraper, spatula or the back of a knife also works), hold it at a 45 degree angle and scrape along the tray away from you to create curls. Do a small test patch first. If the chocolate is too hard, the curls may break or flake (leave to soften slightly and try again). If the chocolate is too soft, the curls sag and won&#039;t roll (refrigerate more to harden).

Having problems?? Don&#039;t worry! Just scrape to make shavings instead – it still looks amazing!

Refrigerate: Carefully place curls on a plate and refrigerate until ready to use.

Chocolate curls (Note 8):

Just prior to assembling, place cream, icing sugar and vanilla in a large bowl. Whip into pretty stiff peaks - about 5 minutes on high. Refrigerate until needed.

Whip cream:

Place one cake layer upside down on a serving platter (or cake decorating turn table, if you're a pro! :) ).

Brush with cherry syrup: Brush the cake layer with 1/4 cup of the cherry syrup the cherries are soaking in.

Cream layer: Spread with 1 cup of whipped cream, leaving a 1cm (1/2&quot;) border (the weight of the next cake layer gently pressed will push cream to edge).

Layer cherries: Top the cream with half the cherries (in a single layer), using a slotted spoon to drain well (but don&#039;t pat dry, want the cherries juicy!).

Repeat: Top with another cake layer, brush with 1/4 cup syrup, spread with 1 cup cream, top with remaining cherries, and place 3rd cake layer on top.

Cover with cream: Reserve 1 1/2 cups whipped cream for piping cream decorations. Spread the remaining cream over the top and side of the cake. Pipe dollops around the edge of top using a large star-tipped nozzle. Top each dollop with a maraschino cherry.

Chocolate shavings: Pile large chocolate curls in the middle (I stack in a tent shape like building a fire!). Use the smaller broken shavings to coat the base of the sides of the cake (using cold hands, scoop up shavings, press on side).

Rest 4 hours+: Leave cake in the fridge for at least 4 hours, preferably overnight, to allow flavours to develop and syrup to really soak into the cake.

Take out of fridge: Remove from fridge 30 minutes prior to serving (but be mindful of cream melting on hot days). Slice and serve proudly!

Assembling:

These delicious Cherry Kuchen Bars are like a mashup of cherry pie, sweet vanilla pound cake, and sugar cookies.

Cherry Kuchen Bars

shortening

butter, (softened)

(21 ounces) cherry pie filling

Preheat oven to 350°F and grease a 15x10 baking pan with a bit of butter. Set aside.

In a large mixing bowl, using an electric mixer, beat the shortening and butter for 1 minute on medium speed.

Add the sugar, baking powder, and salt. Beat together until thoroughly combined and mixture is smooth.

Add the eggs and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.

Add the flour one cup at a time, mixing with the electric beater until the dough gets thick. Then, switch to a wooden spoon and stir in any remaining flour.

Reserve 1½ cups of the dough, and press the remaining dough into the prepared baking pan.

Bake for 12 minutes, then remove from oven.

Spread the cherry pie filling over the crust, then spoon small amounts of the reserved dough over the top.

Bake for 25 to 28 minutes longer, or until lightly golden brown.

Remove from oven and set on a wire rack to cool completely.

While the bars cool, prepare the icing by combining the powdered sugar, vanilla extract, and milk in a small bowl, adding the milk 1 tablespoon at a time until desired thickness is achieved.

Once bars have completely cooled, drizzle with icing, cut, and serve.

These Crunchy Keto Candied Almonds are simply irresistible! Made with roasted almonds, cinnamon, and a SUGAR-FREE sweet coating.

Crunchy Keto Candied Almonds (German Gebrannte Mandeln)

almonds

granular erythritol (65 grams)

cinnamon

Preheat oven to 325 °F. Line baking sheet with parchment paper and spread raw almonds over it. Bake for 10 minutes, turning half way through. Remove from oven and let cool while preparing egg white mixture.

Turn oven to 250 °F. In a medium bowl, whisk egg whites until frothy (take about 1 minute). Whisk in sweetener, cinnamon, vanilla extract, and salt until well combined. Add roasted almonds and stir until completely coated. Let them sit for 5 minutes to soak up egg mixture.

Pour coated almonds back onto lined baking sheet and spread out. Bake for about 15 minutes, turning half-way through. The candied almonds are baked when they look crunchy and completely dry.

Once completely cool, candied almonds can be stored in a sealed jar for up to 3 weeks.

https://www.youtube.com/watch?v=tS5O2jP-vwQ

These Crunchy Keto Candied Almonds are simply irresistible! Made with roasted almonds, cinnamon, and a SUGAR-FREE sweet coating. FIND THE PRINTABLE RECIPE HERE https://lowcarbabode.com/crunchy-keto-candied-almonds-german-gebrannte-mandeln/

How to remove antinutrients from nuts by soaking them https://lowcarbabode.com/how-to-soak-nuts-and-seeds-to-easily-remove-anti-nutrients/

Music by https://open.spotify.com/artist/4XWZh...

PRODUCTS USED:
Raw Almonds https://amzn.to/3ERf0u5
Granular Erythritol https://amzn.to/3tLI8dW
Vanilla Extract https://amzn.to/2RAiGea

Disclaimer: product links may include affiliate links. 

CONNECT:
https://lowcarbabode.com/

VIDEO CHAPTERS:
0:00 Intro
0:32 Pre-roasting almonds
1:05 Mixing ingredients
5:35 Finished Keto Candied Almonds!

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Candied Almonds | German Gebrannte Mandeln | LOW CARB | NO SUGAR ADDED

This German Bee Sting Cake recipe is light, fluffy, and filled with creamy goodness! Finished with a crunchy almond topping, it’s an irresistible dessert everyone will love.

German Bee Sting Cake Recipe (Bienenstich Kuchen)

active dry yeast (7 grams)

unsalted butter, softened

butter

honey

tbsp sugar

Prepare the Yeast Dough

In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit until foamy. In a mixing bowl, combine flour, butter, sugar, egg, and yeast mixture. Knead until smooth. Let rise for 1 hour.

Prepare the Honey Almond Topping

Melt butter in a saucepan, then add honey, sugar, and almonds. Cook until golden. Set aside.

Shape and Bake the Cake

Punch down dough, press into a greased pan, and top with almond mixture. Bake at 350°F (175°C) for 25-30 minutes. Cool completely.

Make the Vanilla Cream Filling

Whip cream with sugar until stiff. Prepare vanilla custard by heating milk, sugar, and cornstarch until thick. Fold whipped cream into the cooled custard.

Assemble the Cake

Slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then place the top half back on. Chill for 1-2 hours.

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Top Tags

Danube Waves Cake (Donauwellen Kuch...

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Crunchy Keto Candied Almonds (Germa...

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Top 5 german dessert recipes from across the web

The most viewed german dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Danube Waves Cake (Donauwellen Kuch...

Black Forest Cake (Schwarzwälder Ki...

Cherry Kuchen Bars

Crunchy Keto Candied Almonds (Germa...

German Bee Sting Cake Recipe (Biene...

The most viewed german dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine