GREAT GRANDMA KLEIN SAND TORTE ( GERMAN POUND CAKE) RECIPE - (4.7/5)
Provided by hanley89
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Grease and flour a Bundt Pan. (I use Baker's joy for greasing and flouring) 2.Beat Egg whites in an electric mixer till stiff and stiff peaks form when beaters are lifted, put aside 3. In separate bowl, Cream butter in an electric mixer, once creamed add sugar and egg yolks, beat till light and fluffy 4.Add flour and milk, starting and ending with flour , beating on low speed of mix master. Once combined add lemon rind, beat till combined 5.Fold in egg whites, once combined, place mixture in a prepared Bundt pan 6.Bake for one hour at 350 till Golden and toothpick comes out clean 7. Place on wire rack to cool, when cool invert on to cake plate, dust with confectionary sugar if desired prior to serving
GERMAN SAND TORTE
Make and share this German Sand Torte recipe from Food.com.
Provided by Charchanski
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a lrg bowl cream butter and blend sugar.
- Add eggs one at a time beating well after each addition.
- Blend in sour cream.
- Sift flour, sift again with baking powder. Slowly add the dry mixture to the batter.
- Add vanilla.
- Pour batter into a well buttered mold 2 1/2 quart or 9 inch tube pan.
- Bake 350 for 70 minutes Check after first hour.
- Sprinkle cooled cake with powdered sugar.
GERMAN SAND COOKIES - HEIDESAND
This version contains nuts. Translated from "Back vergnuegen wie noch nie," one of my favorite German language cookbooks, acquired while living in Germany. German vanilla sugar comes in small paper packets and can be found in German markets - it is very fine & sparkly.
Provided by HeatherFeather
Categories Dessert
Time 3h20m
Yield 70 cookies
Number Of Ingredients 5
Steps:
- Beat butter until light and fluffy using an electric mixer.
- Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
- Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
- Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
- Preheat oven to 150 C.
- Have ready baking sheets lined with parchment paper (or greased).
- Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
- Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
- While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
- When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
- They should be covered in the sugar mixture on all sides.
Nutrition Facts : Calories 66.6, Fat 4, SaturatedFat 1.9, Cholesterol 7.7, Sodium 7.4, Carbohydrate 7, Fiber 0.4, Sugar 2.5, Protein 1
KäSESAHNETORTE (GERMAN YOGURT MOUSSE CAKE)
In Germany, the filling for this classic cake (called Käsesahnetorte) is make with quark but quark is not easy to find in the US and quite pricey. I use Greek yogurt instead, and it tastes just the like to original. The cake needs to set for at least 4 hours in the fridge, and it tastes better on the second day so I always make it the day before.
Provided by nch
Categories World Cuisine Recipes European German
Time 5h35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
- Beat egg yolks, warm water and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
- Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
- Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
- Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
- Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
- Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
- Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
- Bring a little bit of water to a bowl in small saucepan. Lower the bowl with the gelatin into the water, making sure no boiling water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
- Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
- Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
- Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
- Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 640.3 calories, Carbohydrate 103.3 g, Cholesterol 108.3 mg, Fat 20 g, Fiber 1.5 g, Protein 11.6 g, SaturatedFat 11.3 g, Sodium 95.5 mg, Sugar 33.6 g
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