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Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernsse to Streuselkuchen

German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.

From her cheerful Berlin kitchen, Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition.

Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.

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Sample recipes from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernsse to Streuselkuchen

Braided Almond-Cream Wreath (Kranzkuchen)

If Schlesische Mohnrolle is my favorite thing to buy at Hutzelmann, our favorite bakery in Berlin, then Kranzkuchen is my husbands. Max has a soft spot for Kranzkuchen, an almond-paste and rum-raisin stuffed sweet wreath. He has tried many Kranzkuchen in his life, but he says that absolutely none come close to Hutzelmanns version, sold in thick slabs all year long. It is glorious sticky and rich, winey with rum and almond paste, chewy, and flaky all at once.

(1 Votes)

Glazed Apple Cake (Gedeckter Apfelkuchen)

Gedeckter Apfelkuchen (covered apple cake) is one of the cakes youre sure to find in almost every single bakery across Germany. To make it, you line a springform pan with a sweet short pastry, fill the crust with a chunky cooked apple filling studded with raisins and flavored with cinnamon and lemon, and then use the same crust dough to make a lid for the cake.

(1 Votes)

Marbleized Poppy-Seed Cake (Marmorierter Mohnkuchen)

When it comes to cake recipes from scratch, you simply must try this recipe for Marbleized Poppy-Seed Cake (Marmorierter Mohnkuchen)! The recipe includes a number of ingredients you likely already have on hand, and can be ready to serve and eat within just a few hours. It also has just a few steps, and is the perfect way to flex your baking skills. What's not to love about this dessert recipe? This German poppy seed cake is one that is sure to delight family and friends. It can also be served at almost any occasion.

(1 Votes)

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