Roopa Lebkuchen is a type of Christmas cookie. While they are commonly translated as being gingerbread, this is a misconception as they do not actually contain ginger! The Elisen lebkuchen originated in Nuremberg around 1500, and must contain at least 25% nuts.
Roopa I reference sweet pastry (or sweet paste) in a bunch of other posts, so I felt it deserved its own post! It’s a really versatile pastry that can be used in both sweet and savoury dishes, and works very well as a stable and delicious base for cheesecakes. I don’t have a great photo … More Sweet Pastry
Roopa These are a particularly famous Christmas cookie made from mostly marzipan. They were my personal favourite of all the cookies we made in this course, which was surprising since I don’t generally love marzipan. Apparently quality marzipan makes a difference!
Roopa I know, I know. Why English gingerbread in a German baking class? They’re actually quite different, as German “gingerbread” (lebkuchen) doesn’t use any ginger; rather, it uses rye flour and honey to get that particular flavour. German lebkuchen tends to be quite soft and not ideal for making gingerbread structures, which is why we … More (English) Gingerbread
Roopa The Eierschecke originates from Saxony and Thuringia. Apparently, the name originates from a men’s article of clothing called ‘schecke’ that was comprised of a tunic with hip belt. The cake was named after the schecke because of the three distinct layers.
Roopa This is less of a dessert cake, and more of a breakfast cake to be enjoyed with tea or coffee. This one doesn’t stay fresh for more than a few days, which is a good excuse to eat lots of it quickly!
Roopa An Esterházy cake is a Hungarian cake that was one of the most famous cakes in the Austrian-Hungarian empire.
Roopa An obstkuchen is a cake that layers a pie like crust, custard, and fruits. It’s more of a spring/summer cake that uses seasonal fruits and flavours. I definitely want to remake this next summer with locally grown berries!
Roopa The next German cake we made in pastry school was the Frankfurter Kranz or “Crown of Frankfurt”. It is a super rich modified pound cake with German buttercream, jam, and almond nougatine.
Roopa I’ve gone back to pastry school! This time, my friend Marcus came down from Edmonton to do a one week German baking course at the Vancouver Pastry Training Center. I knew very little about German baking going in, so this was very educational in a few different ways! This schwarzwälder kirschtorte or black forest cake … More Schwarzwälder Kirschtorte (Black Forest Cake)