Any who knows about authentic German Food! I'm trying to find this cake recipe, it contains german liquor.....

possibly rum( the liquor had an orange hue to it), it has chocolate and nuts (I think walnuts) throughout the cake. (the inside of the cake kind of looked like a pistachio cake to give you a better idea, not sure if it contained any though) It does not have any fruits, it is not a bundt cake, and it is not german ';chocolate'; cake. the frosting has the consistancy of whipped cream, with chocolate sprinkles all up the side of the cake, with a bit of the liquor poured on top. An acquiantance from germany made it from scratch, but unfortunetly will not give me the recipe. This recipe is authentic to germany, Any help would be good, The name and a recipe would be so helpful. Thank you.Any who knows about authentic German Food! I'm trying to find this cake recipe, it contains german liquor.....
PLEASE SEE MY EDIT BELOW... IT'S HALFWAY DOWN AND MARKED WITH A DOTTED LINE....





It sounds like a variation of many German cakes. The classic Black Forest cake has everything you describe (the whipped cream frosting with chocolate shavings, liqueur, nuts....but has cherries). Here's a similar story and recipes:





';German cake holds sense of mysterious';


Sunday, November 11, 2007





Help! This time I'm the person in dire straits. I'm trying to contact the person who sent me a recipe for ';Ma'; McCabe's German Red Cabbage. I've lost the envelope or second page, and I need to speak to her on Monday. Please call ... my number is at the end of this column.





There's an air of secrecy about this cake's name. Called Schwarzwalder Kirschtorte in German, we know it as Black Forest Cherry Cake.





The Black Forest region, or Der Schwarzwald in German, calls forth the darkness and mystery of Waldeinsamkeit 鈥?the romantic German concept of woodland solitude.





The region is known for its sour cherries and Kirsch or Kirschwasser, a clear brandy distilled from cherry juice and pits. Both are ingredients in the torte, a multilayered chocolate cake filled and frosted with whipped cream or butter-cream and garnished with chocolate curls or shavings.





Schwarzwalder Kirschtorte first was mentioned in writing in the 1930s, but its origins surely date back years before. The cake 鈥?such a grand presentation! 鈥?started getting bakers' attention around 1950. An authentic, made-from-scratch version is not for the faint of heart.





Sandra Barton of Shulerville recently asked for the recipe, remembering one that her mother-in-law used to bake.





We heard first from Elke Williams, who works at the local Robert Bosch plant. She offers two recipes for the cake, a long one and a short one. We'll start with the former.





Schwarzwalder Kirschtorte (Black Forest Cherry Cake)





Serves 8





For cake:





6 large eggs


1 cup sugar


1 teaspoon vanilla extract


4 ounces unsweetened baking chocolate, melted


1 cup sifted flour





For syrup:





1/4 cup sugar


1/3 cup-water


2 tablespoons Kirsch liqueur





For filling:





1 1/2 cups confectioners' sugar


1/3 cup unsalted butter


1 large egg yolk


2 tablespoons Kirsch liqueur





For topping and assembly:





2 cups canned sour cherries, drained and patted dry


2 tablespoons confectioners' sugar


1 cup heavy cream, whipped


8 ounces (4 squares) semisweet chocolate bar, melted





For the cake: Beat eggs, sugar and vanilla together until thick and fluffy, about 10 minutes Alternately fold melted chocolate andflour into the egg mixture, ending with flour. Pour the batter into 3 (8-inch) cake pans that have been well-greased and floured. Bake in a preheated 350-degree oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; then turn out cakes on racks to cool completely.





For the syrup: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in Kirsch. Prick the cake layers and pour syrup over all 3 layers.





For the filling: To make the butter-cream filling, beat together sugar and butter until well-blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. (Editor's note: If you're concerned about eating a raw egg, use a pasteurized in-shell egg.) Fold in Kirsch.





To assemble: Place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, drop cherries evenly over cream. Place second layer on cake. Repeat cream and cherries. Place third layer on top.





For the topping: Fold 2 tablespoons confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.





(there's more at the website below)





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EDIT:





Try this recipe...it sounds like what you describe. But then create the frosting like the cake above.





Recipe of the Month - November 2005


';Hazelnut Cake';





This is a family favourite in my home, based on a traditional German recipe, and is one that kids love to help make! I bake it during the holidays and in fact right through the winter season!





Note: Ingredients are measured in grams, so it's ideal to have a kitchen scale; the conversions are the most accurate I can come up with, but I always use the scale.





3 eggs


175 grams granulated white sugar (approximately 6 ounces)


1 tsp. vanilla concentrate


250 grams ground filberts (hazelnuts) (approximately 1 cup)


1/8 litre milk (approximately 1/2 cup)


250 grams flour (approximately 1 cup)


2 tsp baking powder


1 tbsp. rum (dark rum provides the best flavour) (optional)


Icing sugar, mixed with a little water 鈥?for glaze


This recipe can be prepared with a hand mixer, stand mixer, but is easiest to prepare using a food processor like the KitchenAid Ultra Wide Mouth (since it's all done in one bowl).





Ground filberts (hazelnuts) in food processor to a fine grind; add sugar and vanilla and mix well. Slowly add the milk. Mix the baking powder into the flour and slowly add to hazelnut mixture. Add dark rum, if desired.





Grease a cookie sheet, and spread dough evenly on the sheet. Bake at 400F (200C) for about 15-20 minutes, or until golden brown. Test with cake tester.





(I have deleted the glaze in the original recipe and added the recipe for the whipped cream Black Forest Cake topping):





For the topping:


2 tablespoons confectioners' sugar


1 cup heavy cream, whipped


8 ounces (4 squares) semisweet chocolate bar





Fold 2 tablespoons confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.Any who knows about authentic German Food! I'm trying to find this cake recipe, it contains german liquor.....
German Buns Recipe


This German cake recipe is taken from Mom's old recipe scrapbook, circa 1929.





Yes, this is actually a German bun recipe, but these rich buns taste almost as good as cake, and they are excellent for serving at tea time or as a dessert.





4 cups sifted flour, 1 small teaspoon salt, 1 cup white sugar, 1/2 cup butter, 1/2 cup lard, 1 egg (well beaten). Mix up with milk and water, half each. Add 1 teaspoon soda, 2 teaspoons cream of tartar. Filling: 1 egg, 1 cup brown sugar, 1/2 cup flour; mix.





Roll out your buns and spread on the filling. Then roll up and cut off in slices. Bake. Do not put the buns too close together, as they spread.








German Rum Cake Recipe


This German cake recipe is taken from the book ';Practical Cooking and Dinner Getting'; by Mary F. Henderson, published by Harper %26amp; Brothers, New York, in 1876.





Ingredients: One pound of flour, three-quarters of a pound of butter, six ounces of sugar, one egg, half a cupful of rum.





Mix and bake in a pie pan, pressing the cake until it is about one-quarter of an inch high. Before baking, sprinkle sugar and ground cinnamon on top; after it is baked, cut it into squares while it is yet warm.








Apple Torte or Apple Cake Recipe


This vintage German cake recipe is taken from ';The Book Of Household Management'; by Mrs. Isabella Beeton, published by the author in 1861.





Ingredients: 10 or 12 apples, sugar to taste, the rind of 1 small lemon, 3 eggs, 1/4 pint of cream or milk, 1/4 lb of butter, 3/4 lb of good short crust, 3 oz of sweet almonds.





Mode: Pare, core, and cut the apples into small pieces; put sufficient moist sugar to sweeten them into a basin; add the lemon peel, which should be finely minced, and the cream; stir these ingredients well, whisk the eggs, and melt the butter; mix altogether, add the sliced apple, and let these be well stirred into the mixture.





Line a large round plate with the paste, place a narrow rim of the same round the outer edge, and lay the apples thickly in the middle. Blanch the almonds, cut them into long shreds, and strew over the top of the apples, and bake from 1/2 to 3/4 hour, taking care that the almonds do not get burnt: when done, strew some sifted sugar over the top, and serve.





This torte may be eaten either hot or cold and is sufficient to fill 2 large-sized plates. Sufficient for 2 large-sized tortes.








German Pound Cake Recipe


This easy German cake recipe is taken from the book ';Cookery'; by Amy G. Richards, published by E. M. Renouf, Montreal, in 1895.





8 oz butter, 10 oz flour, 1 oz sugar, 4 oz candied peel, rind and juice of 1 small lemon, 8 oz sultana raisins, 5 eggs. Beat butter and sugar to a cream, add yolks of eggs, then flour and whites alternately, lastly, the fruit. Pour into buttered and papered cake tins, and bake two hours in moderate oven.





Stollen (Braided Coffeecake)





STOLLEN





(Braided Coffee-cake)





Grandma鈥檚 Stollen was one of her very special productions. The dough was always beaten, at great length, using her bare hand and beating in only one direction. She was sure that this procedure made the dough strong and very light. The Christmas Stollen had candied fruit added to the dough, but Stollen was also made without fruit, and just decorated with almonds. The following recipe has been adapted for use with a KitchenAid Mixer.





Oven: 335-350o





7 Cups flour





1 Cup sugar





陆 lb. butter, softened





2 pkg. dry yeast





6 eggs (grade AA large. Should be 1 1/3 Cups eggs)





陆 Tsp. Mace





2 Tsp. salt





Grated rind of one lemon





1 陆 Cups milk, lukewarm





Optional: 3/4 - 1陆 Cups finely chopped candied fruit, mixed with ';golden';' raisins





1 beaten egg for glaze





1 Cup blanched almonds to decorate outside.





1.In the large KitchenAid bowl, starting with mixing paddle: dissolve yeast in milk, add 2 Cups flour and 录 Cup sugar to make a sponge. Mix and let stand while assembling other ingredients. (About 15 min.)





2. Add eggs, butter, lemon rind, 1 Cup flour, 3/4 Cup sugar, salt and Mace; mix till smooth.





3. Add fruit. 4. Add remaining flour, 1 Cup at a time, changing to dough hook when the mixture becomes too stiff for the paddle.





5. Knead for about 15 min., or until dough is smooth and shiny, scraping sides of bowl when necessary. If it is sticky because of the moisture in the fruit, add a little more flour. Dough will be soft, so don't add too much more flour. (If moisture in fruit makes dough sticky, add a little more flour.





6. Put into large greased bowl to rise in warm place, about 2 hours, or till doubled. 7. Turn out on floured board, cut into 4 pieces. (Knead a little flour into each if dough is too soft.





8. Cut each piece into 3, roll each section into a short rope about 1 陆 -2 inches in diameter and about 9 inches long. 9. Lay these 3 side by side, pinch together at one end, and gently braid, loosely, just a few crossings.





10. Transfer to cookie-sheet (either greased or non-stick.) 11. Repeat with the other 3 pieces, putting each finished braid on a separate cookie sheet. 12. Allow to rise till nearly double. (Additional rising will take place in oven.)





13. Brush with beaten egg, decorate with halves of blanched almonds, and bake at 335-350o for 25-30 minutes. Sprinkle with powdered sugar if desired.





TO BLANCH ALMONDS: Put 1 Cup shelled almonds into pan, cover with hot water, bring to boil. Turn off heat, allow to stand for 5-10 minutes. Drain hot water off and cover almonds with cold water, letting them stand for a few more minutes. Skins will readily slip off when pinched. Split each almond in half; otherwise they are too bulky, do not cling to the dough as well, and are too hard to cut through after Stollen is baked.
This might be tough on you, but here is a German Exchange of their cake recipes. You will have to check out each recipe:





http://www.geocities.com/NapaValley/6579鈥?/a>