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Recipe Coordinators:
Anne Dreer  & Rose Vetter

 

Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
150 bestbewährte Backrezepte
150 Proven Baking Recipes
pg 15b  
pg 16

Translated by
Rose Vetter

 

 

 

 

 

 

 

 

click images to enlarge

Almond Squares ~ Mandel Schnitte
Karolina Ruß, Hatzfeld

Make a light dough with 150 grams butter, 300 grams flour, 80 grams sugar, 1 egg, a bit of grated lemon peel, ¼ tsp. baking soda and a bit of cream.  Roll out ¾ of the dough, put in a baking pan and spread with the filling.  Roll out the remaining dough, cut into strips and arrange in a lattice pattern on top.  Bake to a light color.

Filling:  Mix 120 grams ground almonds, 120 grams powdered sugar, a bit of cinnamon and 40-50 grams raisins.  Mix well. 

Magdalene Squares ~ Magdalenen Schnitte
Liesl Schneider, Lenauheim 

Beat 200 grams butter and 250 grams sugar until foamy.  Add 6 egg yolks and 100 grams flour gradually, beating after each addition.  Beat the 6 egg whites until stiff peaks form.  Fold into the batter.  Then fold in 100 grams potato starch.  Bake at medium heat. 

Linzer Cookies ~ Linzerteig
M. D., Herrmannstadt

Beat 140 grams butter with 6 hard-cooked, strained egg yolks and 140 grams sugar.  Add 140 grams ground blanched almonds and flour.  Knead into a dough on a board.  Roll out and cut into different shapes with cookie cutters and bake. 

Chocolate Bread ~ Schokolade Brot
Evchen Hoff, Groß Scham

Beat 6 egg yolks with 250 grams sugar till foamy.  Stir in 150 grams butter (or 120 grams lard) and 3 bars (Baker’s Chocolate squares?) softened chocolate.  Fold in the flour and the meringue of 6 egg whites.  Bake slowly.  Cut into squares while hot and sprinkle with vanilla sugar.

pg 17  

Translated by
Rose Vetter

 

Stuttgart Apple Cake ~ Stuttgarter Apfelkuchen
Rosa Manglovits, Lugosch 

Make a dough with 280 grams flour, 250 grams butter, a bit of salt and 1 egg yolk.  Roll out and put into a baking pan.  Top with sliced apples, a bit of vanilla sugar and 5 ml rum.  Beat 4 egg yolks with 4 tbsp. sugar till foamy.  Fold in 70 grams ground blanched almonds, 70 grams ground roasted, peeled hazelnuts and the meringue of 5 egg whites.  Pour over the apples and bake slowly. 

Chocolate Squares ~ Schokolade Schnitte
Elise Schneider, Temeswar, Fabriker Weingarten

Beat 250 grams sugar, 150 grams butter and 3 egg yolks till foamy.  Fold in 3 bars (Baker’s chocolate squares?) of softened chocolate, 150 grams flour, vanilla and the meringue of 3 egg whites.  Pour into a baking pan and bake.  Cut into squares while hot and roll in vanilla sugar.

Chocolate Bread ~ Schokolade Brot
Katharina Klein, Hatzfeld 

Beat 8 whole eggs with 280 grams sugar till foamy.  Stir in 40 ml flour, 280 grams softened chocolate and 280 grams chopped almonds (or hazelnuts).  Put in a greased rectangular baking pan and bake.

pg 18  

Translated by
Rose Vetter

Cream-Filled Puff Pastry ~ Creme Pite
Josza Küchler, Anina 

Blend 300 grams flour with walnut-sized piece of butter.  Add a bit of salt, 2 egg yolks, 100 ml cream, 100 ml white wine and enough milk to make strudel-type dough.  Roll out finger-thick in a rectangle.  Evenly spread with 250 grams softened butter (or 180 g lard).  Fold and chill for 15 minutes.  Roll out, fold again and chill.  Repeat this procedure three more times, turning the pastry in the same direction.  (Or follow any instructions for making puff pastry).  Then divide pastry in half, roll out and bake separately at high heat.  Let cool, then fill.

Cream Filling:  Let ½ liter milk, 6 tablespoons sugar and 1 vanilla pod come to a boil.  In a bowl, whisk 5 eggs, 1 tablespoon flour and some milk.  Pour into the simmering milk and stir until thickened.  Let cool, then spread between the two pastry layers.  Cut into squares and sprinkle with vanilla sugar.

Walnut Squares ~ Nuß Pite
Anna Stieber, Neubeschowa

Blend 300 grams flour with 180 grams butter and 100 grams sugar.  Add 1 egg, lemon juice, grated lemon rind and 1 baking powder package and mix into dough.  Divide into two equal parts.  Roll out one half and put into a baking pan.  Spread with jam, and then top with the filling.  Roll out the other half of the dough, cut in strips and arrange in a lattice on top of the filling.  Bake at moderate heat.  Cut into squares and sprinkle with sugar.

Filling:  Fold 150 grams sugar, 150 grams ground walnuts, and 1 teaspoon vanilla into stiffly beaten egg whites. 

pg 19  

Translated by
Rose Vetter

 

 

Walnut Cake ~ Nußkuchen
Regina Farle, Hatzfeld

Blend 280 grams butter with 300 grams flour.  Add the 4 egg yolks and some cream and knead into a dough. Divide into two equal parts and roll out each half separately. Put one layer into a baking pan. 

Filling:  Beat 8 egg yolks with 250 grams sugar until foamy.  Fold 250 grams ground hazelnuts, cooled and 2 squares cooled and melted chocolate and the meringue of 12 egg whites.

Pour over the base layer.  Top with the second layer and bake.  Sift powdered sugar over the cake and cut into squares. 

Short Pastry Walnut Squares ~ Mürbe Nußpite
Jozsa Küchler, Anina, Colonia Rona 309

On a board, knead 250 grams butter, 280 grams flour and 3 egg yolks into a smooth dough.  Divide into two parts.  Roll out one half and put into a baking pan.  Bake in a hot oven for a few minutes.  Then top with the filling.  Roll out the other half of the pastry and place on top of the filling.  Bake to a golden color. 

Filling:  Beat 140 grams sugar with 6 egg yolks and 1 teaspoon of vanilla until foamy.  Fold in 140 grams ground walnuts and the meringue of 6 egg whites.

Dutch Cake ~ Holländer Kuchen
M. L., Temeswar

Beat 120 grams butter, 150 grams sugar, 3 egg yolks and 2 whole eggs until foamy.  Mix in 160 grams flour.  Pour into a spring form pan and bake partly.  Beat three egg whites until stiff.  Mix in 120 grams sugar, 80 grams ground walnuts and 30 grams chopped candied citron rind.  Spread on cake and finish baking.

pg 20  

Translated by
Diana Lambing

 

 

Gooseberry Cake ~ Stachelbeer Kuchen
Therese Lovranth née Fleiss, Temeswar

Mix 500 grams flour, 120 grams butter, 100 grams sugar, 3 egg yolks, a pinch of baking soda, juice and rind of half a lemon, plus a little cream. Divide mixture into two halves. Place one half of the mixture onto a baking tray and spread it with a filling made of gooseberries sprinkled with sugar, grated lemon peel, all topped with ground almonds or nuts. Place the other half of the mixture on top and half-bake. Then spread a stiff meringue on top made with 3 egg whites, some sugar and almonds. Finish baking. Baked like this, it is delicious.

Radio Cake ~ Radio Kuchen
Gisella Both, Dumbraveni (Elisabethstadt)

Beat 10 egg yolks with 300 grams sugar until creamy. Then add 300 grams ground nuts and 3 spoonfuls of breadcrumbs and then fold in 10 whisked egg whites. Make the icing by boiling 250 grams sugar with 200 ml water and then stir in 3 squares of softened chocolate. Leave the cake in the baking tray. Now pour the icing onto the cake while it is still warm. Cut into slices when cool.

Delicious Fruit Cake ~ Feiner Obstkuchen
Hilda Batßtuska, Anina, I. Ferdinandcolonie 442

Ingredients: 4 Egg Weights* sugar, 3 Egg Weights butter, 4 eggs,  4 Egg Weights flour and cherries. Mix sugar and butter until creamy. Gradually add 4 egg yolks, 4 beaten egg whites, and then the flour. Spread the cherries on top and then bake. Cut into slices when cold.

*Note: Egg Weights (Eischwer) = the weight of an egg with the shell.

pg 21  

Translated by
Diana Lambing

Honey Cake ~ Honigkuchen
Theresia Krestel, Dumbraveni (Elisabethstadt) Jud. Tarnava Mica.

6 eggs, I kilogram sugar, 400 ml hot honey, 200 ml water, 1 teaspoon baking soda, spices, vanilla, lemon, cloves and any other favorite spices which may be used. Bread flour can be used for the dough. It should be left to rise for a couple of hours.

Gingerbread ~ Gute Lebzelten
Rosa Strohalm, Karansebesch

250 grams honey, 250 grams sugar, 6 eggs, 3 or 4 cloves, some cinnamon, a pinch of baking soda, 400 grams flour. Beat the honey and sugar with 6 egg yolks until creamy. Add the crushed cloves, cinnamon, baking soda, flour and 6 beaten egg whites. Bake slowly. 

Frankfurter Ring ~ Frankfurter Kranz
(no submitter)

Preparation: Beat 100 grams butter until creamy. Add 150 grams sugar, 3 egg yolks, 4 teaspoons of milk, a teaspoon of juice and rind of one lemon. Gradually add 150 grams of sifted flour mixed with baking powder. Mix everything until smooth and then finally add the stiffly-beaten egg whites. Pour the mixture into a greased ring-shaped baking dish and bake on a gentle heat.

Cream:  Bring to the boil and then simmer ¾ liter milk, 220 grams sugar, 1½ packets of vanilla powder and 1 packet of vanilla sugar. Keep stirring until cool. Then beat 300 grams butter until fluffy and add the cream mixture spoon by spoon. Cut the ring cake into three layers and spread each layer with the cream. Then lay them on top of each other. Spread the rest of the cream over the whole cake and sprinkle with 120 grams ground almonds which have been lightly roasted in some sugar and butter.

pg 22  

Translated by
Rose Vetter

 

Chocolate Slice ~ Schokolade-Schnitte
Anna Stieber, Neubeschenowa

Beat 2 squares chocolate, 6 egg yolks, 6 eggs weight* sugar, 3 egg weights flour, 3 egg weights butter, and baking powder together. 

Fold in 6 stiffly beaten egg whites.  Pour into a greased, floured baking pan and bake at moderate heat. 

*egg weight = the weight of an egg including the shell.

Chestnut Roll ~ Kastanien Roulade
K. L., Bistritz

Beat 50 grams butter, 80 grams sugar and 3 egg yolks until creamy.  Fold in 80 grams ground unpeeled almonds, 3 squares melted and cooled chocolate, and 5 stiffly beaten egg whites.  Pour into parchment-lined baking pan and bake until golden.  While still warm, spread filling over the cake and roll up from the long side.  Wrap with a tea towel which has been sprinkled with sugar.  Let cool. 

Filling:  Mix 150 grams cooked strained chestnuts with sugar, vanilla and whipped cream.

pg 23  

Translated by
Rose Vetter

Walnut Cake ~ Nuß-Mehlspeise
E. H., Lovrin

Make a dough from 2 cups flour, 1 cup lard (or butter), 1 cup sugar, 3 whole eggs and baking soda.  Roll out finger-thick and put in a baking pan.  Mix 250 grams ground walnuts, 250 grams sugar and 2 whole eggs.  Spread on the cake and bake until brown.

Honey Cake ~ Lebkuchen
Marie Lutye, Temeswar

Beat 280 grams flour, 280 grams liquid honey, 140 grams sugar, 3 eggs, grated rind of a lemon and ½ tsp. baking soda until creamy.  Pour into a greased baking pan and bake.

Tyrolean Jelly Roll ~ Tiroler Strudel
Käthe Steiris, Hatzfeld

Beat 1 cup sugar, 2 tablespoons water, dash of salt, 3 egg yolks, 1 cup flour and 1 teaspoon baking powder.  Fold in 3 stiffly beaten egg whites.  Bake in a parchment-lined jelly roll pan for 15 minutes.  While still warm turn on to a damp towel and spread with jam.  Roll up in the towel and let cool.

pg 24  

Translated by
Rose Vetter

Butter Dough Slice ~ Butterteigschnitte
Marie Scherer, Lugosch

Blend 180 grams flour, 150 grams butter and a dash of salt.  Mix in 1 egg yolk and 3-4 tablespoons water and knead together.  Divide in two parts and let chill.  Roll out the base, put into a pan and top with the filling.  Roll out the other half, cover the filling and bake till golden. 

Filling:  Beat 5 egg yolks, 70 grams sugar and the juice of ½ lemon.  Stir in 1 square melted and cooled chocolate.  Fold in 70 grams ground almonds and 5 stiffly beaten egg whites.

Chocolate Slice ~ Schokolade-Schnitte
K. T., Tschakowa

Beat 6 egg yolks, 120 grams sugar, 1 teaspoon vanilla and 200 grams ground walnuts until creamy, and then mix in 70 grams grated chocolate.  Fold in 3 stiffly beaten egg whites and bake.

Almond Slice ~ Mandel Schnitte
K. T., Tschakowa

Make a dough from 280 grams flour, 250 grams butter and 3 egg yolks.  Roll out and partly bake.  Beat 6 egg yolks, 2 whole eggs and 320 grams sugar till creamy.  Fold in 250 grams ground almonds (or hazelnuts), 1 tablespoon flour, lemon juice, a bit of cinnamon and 6 stiffly beaten egg whites.  Pour over the base.  Sift powdered sugar over the top and finish baking.

pg 25a  

Translated by
Rose Vetter

 

Wreath Cake ~ Kranzkuchen
(no submitter)

Sift together 500 grams flour and 1 package baking powder into a bowl.  Add 125 ml milk, 60 grams sugar, dash of salt, 100 grams butter, 1 whole egg, 1 egg white, juice and grated rind of 1 lemon.  Mix and roll out about 2 mm thick.  Melt 100 grams butter and brush over the dough.  Sprinkle with 120 grams sugar, 1 teaspoon  cinnamon, 30 grams finely chopped almonds and 60 grams raisins.  Roll up and place in a greased baking pan.  Form into a ring.  Brush the top with whisked egg yolk and sprinkle with 20 grams flaked almonds.  Bake about 45 minutes.

Snow Cake ~ Schneekuchen
(no submitter)

Beat 5 egg whites with 160 grams sugar till stiff peaks form.  Melt 150 grams butter and stir while hot into the meringue.  Gradually add a mixture of 100 grams flour, 50 grams corn starch, 1 teaspoon baking powder, 20 grams ground almonds, 1 teaspoon vanilla and grated rind of 1 lemon.  Put the batter into a rectangular pan.  Bake at moderate heat.

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Last Updated: 25 Jul 2014

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