Any one has German cake recipes?

Question

I lived in Germany for few years, and most of their cakes were tort cakes with diffrent musse fillings inbetween layers of sponge cakes. Funny, I never saw the German chocolate cake while I was their nor can I find a German bakery with the type of cakes I am looking for, around here. They are not good with sharing recipes either. Can any one halp me here?

Answer 1

See if this is what you are looking for....


Mandeltorte (Almond Torte) Recipe
Categories: None
Yield: 2 tortes

1 c Sugar
1/2 ts Almond Extract
6 Egg Yolks
7 Egg Whites
1 Lemon, Juice & Rind Only
1 ts Cinnamon
1 c Unblanched Almonds, Ground
1/2 c Toasted Bread Crumbs
Lemon Orange Custard Filling
Confectioner's Sugar, Sifted

Preheat the oven to 350 degrees. All ingredients must be at room
temperature (70 degrees F) before starting. Sift the flour. Beat the
egg yolks. Gradually add the sugar to the egg yolks. Beat until
creamy. Add the lemon rind, lemon juice, cinnamon, ground almonds,
bread crumbs and almond extract. Whip the egg whites until stiff but
not dry. Fold the egg whites lightly into the batter. Pour the batter
into 2 (8") ungreased layer cake pans. Bake about 20 minutes. Cool.
Carefully(!) remove from the pans. Spread Lemon Orange Custard
filling between the layers. Sprinkle sifted confectioner's sugar over
the top.



Obsttorte (Fruit Torte)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : German Cakes
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----------PASTRY-----------
2 Cups Flour; Unbleached
1/4 Cup Sugar
1 Cup Butter
2 Egg Yolks
----------FILLING-----------
4 Cups Fruit; Fresh, Canned, Frozen
1/2 Cup Sugar -- with fresh fruit
1/4 Cup Water -- if needed
2 Tablespoons Cornstarch
-------ALMOND COATING-------
1 Egg White
1 Tablespoon Sugar
1/2 Cup Almonds; Toasted, Sliced
----------TOPPING-----------
2 Tablespoons Sugar
1 Teaspoon Vanilla Extract
1 Cup Cream Heavy, Whipped

CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse
crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of
a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake
in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm
and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush
1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2
hour.
Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook
over medium heat until thickened. Place whole fruit in baked pastry shell.
Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte
from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually
beat in the sugar.
beat until stiff peakes are formed. Spread the meringue around the outside of
the pastry shell. Press in the almonds so that they completly cover the sides.
TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the
fruit. Garnish with sliced toasted almonds, if desired




Schwarzwalder kirschtorte (black forest cherry cake)
Categories: German, Cakes, Fruits
Yield: 8 servings

------------------------------------CAKE------------------------------------
6 ea Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted

-----------------------------------SYRUP-----------------------------------
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch

----------------------------------FILLING----------------------------------
1 1/2 c Confectioners' Sugar
1/3 c Butter; Unsalted
1 ea Egg Yolk; Large
2 tb Kirsch Liquer

----------------------------------TOPPING----------------------------------
2 c Sour Cherries; Canned, Drain
2 tb Confectioners' Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
10 minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10 to
15 minutes or until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5
minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
beat together sugar and butter until well blended. Add egg yolk; beat until
light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.




Weintraubentorte (Grape Torte)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : German Tortes
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----------DOUGH------------
2 Cups Flour; Unbleached, Unsifted
2/3 Cup Sugar
1/4 Cup Butter
1 Egg; Large
1 Egg Yolk; Large
1 Lemon; Grated Rind Of
1/8 Teaspoon Salt
----------TOPPING-----------
1 Pound Grapes
3 Egg Whites; Large
6 Tablespoons Sugar
1/2 Lemon; Juice Of
4 Ounces Almonds; Ground

DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon
rind, and salt; mix with a fork to form dough.Cover dough and let rest in
refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased
springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven
for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if
necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and
ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill baked cake
shell with grape mixture, return to the oven, and bake for another 30 minutes
at 350 degrees F. Remove cake from pan and cool on wire rack.

Answer 2

German Chocolate Sauerkraut Cake "The sauerkraut cannot be tasted; you think you're eating coconut!" INGREDIENTS 2/3 cup butter 1 1/3 cups white sugar 3 eggs 1 teaspoon vanilla extract 1/2 cup unsweetened cocoa powder 2 1/4 cups sifted all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups water 2/3 cup drained and chopped sauerkraut DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square. Thoroughly cream together butter and sugar. Beat in eggs and vanilla. Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

Answer 3

German Carrot-Hazelnut Cake:

5 large eggs, separated
Pinch of salt
1 cup sugar, divided
1/4 cup hot water
2 2/3 cups finely grated carrot
2 2/3 cups ground hazelnuts or pecans
2/3 cup fine, dry breadcrumbs
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon rum
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
Chocolate Glaze

Beat egg whites and salt at high speed with an electric mixer until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.

Beat egg yolks and 1/4 cup hot water at medium-high speed until foamy. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.

Stir carrot and next 7 ingredients into yolk mixture; fold in egg white mixture. Pour batter into a lightly greased 10-inch springform pan.

Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack. Spread top and sides with Chocolate Glaze.

Yield: 1 (10-inch) cake

Answer 4

GERMAN CHOCOLATE "KILLER" CAKE

1 German chocolate cake mix, prepared per package directions
1 can Eagle Brand sweetened condensed milk
1 jar caramel/butterscotch sauce
1 lg. Cool Whip or whipping cream
4 Heath bars, crumbled

Bake German chocolate cake according to package directions. While the cake is still warm, punch holes with the end of a wooden spoon halfway down through the cake about 1 inch apart. Fill holes half way with sweetened condensed milk and half way with caramel sauce. Top with Cool Whip. Sprinkle Heath bar crumbles on top.

Answer 5

GERMAN CHOCALATE CAKE RECEIPE
1 box German chocalate cake mix
1 cup. cocnut
1 cup pecans
1 box powdered sugar
1 8oz package cream cheese
1 stick of butter

Dir.
In botton of 9x 13 inch pan, mix the coconut and pecans. Mix German Choclate cake mix according to package directions. Pour half of mixture over pecans mixture.
Mix powdered sugar, cream cheese and butter. Drop clumps over the cake mixture. Spread remaining mixture over cream cheese mixture. Bake at 350 degress for 50 minutes or until firm.

Answer 6

Schwarzwälderkirschtorte
(Black Forest Cake)

Ingredients:
2 cups flour
1 1/2 cups sugar
1 1/4 cups milk
1/2 cup butter
1 1/2 teaspoon soda
2 eggs
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla

filling:
1 can (21 oz.) cherry pie filling, chilled.

frosting:
2 T powdered sugar
1 c heavy cream, whipped
12 maraschino cherries

Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes. Cool thoroughly.


Whip heavy cream with confectioners' sugar.


Slice each cake round horizontally to make four layers. Place one layer on flat plate.
Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer. Fill exposed ring of cake with cherry pie filling. Place third layer on top, and frost entire cake with whipped cream. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.


Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.


Garnish the center top of cake with the rest of the chocolate crumbs.