OTE on Damson Plums: a traditional German Plum Cake is made with
but the cooked frosting is traditional. Just use what you like
it larger than the original recipe, giving it more firmness when
n entree, 4. Slice warm strudel and serve in a pool
he ends under the strudel. Cut the strudel in half and place
ell closed.
Place the strudel on a greased baking tray
at the next day.
German Traditional Cooking.
he side.
To Make Traditional Pizza Dough: In a small
blong, similar to an apple strudel, fold the pastry over, brushing
Have Strudel Filling prepared before rolling dough.
Strudel Dough.
Sift flour onto
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
In a large bowl beat egg white and powdered sugar with a wire whisk until thick and creamy. You may also use your electric mixer for this, but be careful not to overbeat the egg whites, you dont want them to form peaks. Add the ground nuts or almonds and stir to combine.
Knead in the marzipan until a soft, but not too sticky dough forms. If dough is too sticky to handle, add a few more tbs ground nuts until the consistency is easy to work with.
Chill dough for about 30 minutes.
With dampened hands (this is important, you have to ...
ote: I have modifided the recipe so my kids can help
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To assemble the strudel, 1/4 cup chips into
Combine butter and flour (traditional way is to use fingers!) Add beaten egg yolks, sugar and lemon.
Roll out on floured board to 1/4-inch thickness.
Brush with egg white and sprinkle on colored sugars or other decorations.
Bake for 30 minutes in 350\u00b0 oven.
br>Instead of preparing the traditional Alsatian topping, proceed with baking
ith fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country
Make German Quark according to recipe #153126. Add whipping cream and blend very well.
Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids.
Put into fridge for 2 hours before serving.
The traditional way of making a Rumtopf