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Is this similar to plum cake from the Stuttgart region? My mother used to make one but I haven’t had it in 60ish years .

Recipe 200 g marzipan or Almond paste 100 g powdered sugar 1 egg white 25 grams of flour 25 g cornstarch 1 level tsp baking powder a few drops of almond flavoring Sliced ​​almonds for rolling Instructions Mix flour, baking powder and cornstarch. Place the marzipan in a bowl together with the sugar, egg whites, and the almond extract and add the dry ingredients. Knead the dough with the dough hook of a mixer or with your hands. Yes, this will be a bit messy. Line a baking sheet with parchment paper and preheat the oven to 350 F / 175°C top/bottom heat. Roll the dough into a rope with wet hands and divide dough into 3-4 equal pieces. Divide again until you have similar-sized small chunks. Prep some water in a cup to moisten your fingers in between rolling. Roll the batter in the sliced ​​almonds and shape cookies of approx. 5-7 cm long from the strands of cookie dough, then shape into half-moons, pinching the ends so that they look like little croissants. When rolling, keep moistening your fingers to prevent the dough from sticking and to allow for the almonds to stick to the croissants While shaping, make sure to really turn and roll the rolls in the flaked almonds and place them on the prepared baking sheet. For a perfect result, I let the baking sheet stand for about an hour so that they dry a bit and don't spread so much during the baking time. Bake in a preheated oven at 175 C - 350 F for about 15 minutes until golden brown. Let the croissants cool down first, otherwise, they will still be very brittle. Chop chocolate into small pieces and melt in a hot water bath. Dip the ends of the almond horns in the liquid chocolate and place on a cooling rack or back on the baking tray.

I am from Nuernberg franken My grandma made this the same way thank you 😊

Was ist das für ein großer Klumpen in diesem Kuchen? bringt jemanden dazu, eine Mistgabel zu nehmen und hineinzustechen.

150 g Golden Oreo cookies about 1 ¼ cups, crushed 80 g full-fat cream cheese room temperature (approx. ⅓ cup) 60 g pistachio nuts finely ground (approx. ½ cup) * some more for decoration 1 tbsp 100% pistachio butter or paste 200 g white chocolate approx. 1 ¼ cups, chopped or chips

Looks very tempting and delicious... nicely prepared and presented... thank you for sharing

Super recipe! Excellent result! What a beautiful presentation, a mouth-watering delicacy! 🎁New friend ,,,, i hope you will also support me

3 Eiweiße 1 TL Zitronensaft 150 g Zucker 250 g gemahlene Haselnüsse 1 TL Zimt 1 TL Vanillepaste oder Vanillepulver 1 große Prise Salz 50 g Haselnusskerne ungeschält als Deko 200 g Vollmilchkuvertüre gehackt Instructions Beginnen wir mit dem Trennen der Eier. Du benötigst nur die Eiweiße, also trenne sie sorgfältig von den Eigelben. Jetzt heizen wir den Backofen auf 150°C (Umluft 140°C) vor. Die Verwendung von Umluft ist einer der besten Tipps, um sicherzustellen, dass die Makronen innen schön weich bleiben und außen knusprig werden. In einer sauberen, fettfreien Schüssel schlagen wir die drei Eiweiße mit einem Teelöffel Zitronensaft und einer großen Prise Salz sehr steif. Währenddessen lassen wir die 150 g Zucker langsam einrieseln und schlagen weiter, bis eine glänzende Masse entsteht. Vanillepaste oder Vanillepulver unterrühren. Jetzt kommen die gemahlenen Haselnüsse ins Spiel. Mische sie mit Zimt und hebe sie vorsichtig unter die Eiweißmasse, bis alles gut vermengt ist. Wirklich vorsichtig unterheben, damit die Meringue nicht komplett zusammenfällt. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer (oder Teelöffeln) oder mithilfe eines Sprizbeutels mit Loch oder Sterntülle etwa 25 kleine Portionen direkt auf das Blech setzen und in jede Teigportion eine Haselnuss drücken. Das gibt den Makronen ihren unverwechselbaren Look. Tipp: Die Makronen jetzt für etwa 1 - 1 1/2 Stunden bei Zimmertemperatur trocknen lassen, damit sie nicht auseinanderlaufen. In dem Fall den Ofen noch nicht vorheizen. Ihr könnt die Nussmasse auch auf auf Oblaten gleichmäßig verteilen! Mit einem Esslöffel oder Tl setzen wir dazu kleine Häufchen der Masse auf ein mit Backpapier ausgelegtes Backblech und setzen in die Mitte jedes Häufchens eine ganze Haselnuss. Das Backblech kommt jetzt auf die mittlere Schiene des vorgeheizten Backofens. Lass die Makronen etwa 20 Minuten backen, bis sie ganz leicht eine goldene Farbe haben und sich trocken anfühlen. Nach dem Backen sollten die Makronen auf einem Kuchengitter auskühlen. Sie werden jetzt richtig knusprig und sind so die perfekte Ergänzung zu Keksen, Kaffee oder Tee.

Die sehen echt mega lecker aus! ❤ wird gleich geteilt!😊

Ingredients 3 egg whites 1 tsp lemon juice 150 g sugar 3/4 cups 250 g ground hazelnuts 2 1/4 cups 1 tsp cinnamon 1 tsp vanilla paste or vanilla powder 1 large pinch of salt 50 g whole unpeeled hazelnuts for decoration 25 nuts 200 g chopped milk chocolate 1 cup choc chips or chopped Instructions Start by separating the eggs. You only need the egg whites, so carefully separate them from the yolks. Preheat the oven to 302 F/ 150°C or, even better with a convection fan (140°C / 284F). Using convection is one of the best tips to ensure that the macarons stay soft on the inside and crisp on the outside. In a clean, grease-free bowl, beat the three egg whites with a teaspoon of lemon juice and a large pinch of salt until stiff. Gradually add 150 g of sugar while continuing to beat until you have a shiny mixture. Stir in the vanilla paste or vanilla powder. Now, it's time to add the ground hazelnuts. Mix them with cinnamon and gently fold them into the egg white mixture until well combined. Be very careful while folding to avoid deflating the meringue. Line a baking sheet with parchment paper. Using an ice cream scoop (or teaspoons) or a piping bag with a round or star-shaped nozzle, pipe about 25 small portions directly on the sheet, pressing a whole hazelnut into the center of each portion. This gives the macarons their distinctive appearance. Tip: Allow the macarons to dry at room temperature for about 1 - 1 1/2 hours to prevent them from spreading too much. In this case, do not preheat the oven yet. Alternatively, you can evenly distribute the nut mixture onto wafers (German oblaten - like the ones you use for gingerbread). Using a spoon or teaspoon, create small heaps on a baking sheet, placing a whole hazelnut in the center of each heap. Place the baking sheet on the middle rack of the preheated oven. Bake the macarons for about 20 minutes until they have a very light golden color and feel dry. After baking, let the macarons cool on a wire rack. They will become crispy, making them a perfect addition to cookies, coffee, or tea.

definitely will recook this

This recipe looks simple, festive and delicious! I will give it a try.

4 cups about 320 g sweetened shredded coconut 1 can about 400 g dulce de leche 2 tablespoons coconut oil 225 g chocolate couverture ( 2 bars / 2 cups) Preheat oven: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set it aside. Toast the coconut: Spread the shredded coconut evenly on the baking sheet and toast it in the oven for about 10 minutes. Stir every 5 minutes until the coconut turns golden brown. Remove from the oven and let it cool completely. Melt the dulce de leche: In a large, microwave-safe bowl, mix the dulce de leche with the coconut oil, a big pinch of sea salt and vanilla. Heat in the microwave for 30-45 seconds, or until melted. Stir well. Don’t worry if the ingredients don’t fully combine - they will come together when you add the coconut. Form the macaroons: Add the toasted coconut to the dulce de leche mixture and gently fold until all the coconut is evenly coated. Use a tablespoon or a small ice cream scoop to shape the mixture into small balls and place them on the prepared baking sheet. Freeze the macaroons for about 30 minutes to firm them up. Melt the chocolate: In a small bowl, melt the chocolate couverture in the microwave in 30-second intervals, stirring in between until smooth. Dip in chocolate: Dip the bottom of each macaroon about ¼ inch into the melted chocolate and allow any excess chocolate to drip off. Place the macaroons back on the parchment paper and drizzle the remaining chocolate over the tops to create a decorative striped pattern. Add sea salt: Optional: Sprinkle the macaroons with sea salt flakes before the chocolate sets for an extra flavor boost. Chill and serve: Return the macaroons to the freezer (or refrigerator) until the chocolate is completely set - about 15 minutes.

no bake means no use of the oven lol, but thank god you did, because baking/toasting adds so much flavor

Amazing sharing friend, looks yummy 😋👌🙏👍💯🎉❤️

Gott im Himmel !!!!!

Are you German by any chance?😂 Just kidding thanks for the recipes ❤❤❤

Ingredients 4 1/2 cups Apple Juice - 1 l 1/2 cups brown sugar - 90 g 1/2 cups white Sugar - 90g 2 Cinnamon Sticks 1 Vanilla Pod 2 Cloves 1 Star Anise 1 1/3 cups Brown Rum Instructions Step 1: Pour the apple juice into a large pot and add the brown and white sugar. Then add the cinnamon sticks, cloves, and star anise to the pot. Step 2: Cut the vanilla pod in half lengthwise and scrape out the seeds. Add the vanilla seeds to the apple juice-sugar mixture. Put the scraped-out vanilla pod itself into the pot as well. Step 3: Bring the liquid to a boil and let it simmer for about 10 minutes over medium heat. This allows the flavors to blend well. Let the liqueur cool for 5-10 minutes. Step 4: After the liquid has cooled slightly, carefully remove the vanilla pods, star anise, cloves, and cinnamon sticks from the pot. They will have imparted enough flavor by this point. Step 5: Now it's time to add the brown rum. Stir it into the strained liquid. The rum provides the liqueur with its characteristic alcohol content and the perfect combination of flavors. Step 6: Prepare two bottles with a capacity of 700 ml each, or four smaller ones. You can easily pour the baked apple liqueur mixture into the bottles using a funnel. Step 7: Seal the bottles immediately to ensure that the liqueur retains its flavors and nothing evaporates. Step 8: While baked apple liqueur can be enjoyed immediately after preparation, its flavor reaches its peak after steeping for about four weeks.

Recipe in both grams and cups : 40 g 1/3 cup dried apples, finely chopped 60 ml 1/4 cup apple juice (for rehydrating the dried apples) 55 g 1/4 cup full-fat cream cheese, at room temperature 1 tbsp powdered sugar skip for less sweet 175 g 1 3/4 cups graham cracker or speculoos cookies, finely crushed 1/2 tsp ground cinnamon 2 drops almond essence 100 g 3.5 oz white chocolate, melted 200 g 1 cup + 2 tbsp white chocolate, melted (for coating) Finely chop the dried apples and place them in a small bowl. Pour the apple juice over the apples and let them soak for about 10-15 minutes until they are softened. After soaking, drain any excess juice and gently pat the apples dry with a paper towel. Prepare the truffle mixture: In a small bowl, mix the cream cheese and powdered sugar until smooth. Add the crushed shortbread cookies, cinnamon, almond essence, melted white chocolate, and the rehydrated apple pieces. Stir everything together until well combined. Cover the bowl and refrigerate for about 1 hour to let the mixture firm up. Shape the truffles: After chilling, take out of the fridge and line a baking tray with a layer of parchment paper. Scoop out teaspoons of the mixture and roll into small balls. Place each ball on the prepared tray. Once all the truffles are shaped, refrigerate them again for 30 minutes or pop in the freezer for 10 min . Coat in chocolate: Melt the remaining white chocolate and dip each truffle into the chocolate. The easiest way is to place a truffle on a fork, dip it into the chocolate, and use a spoon to cover it completely. Let excess chocolate drip off before placing the truffle back on the parchment-lined tray. Repeat with all the truffles. Finish and chill: Once all the truffles are coated, sprinkle some chopped nuts or cinnamon on top of each one. Place the truffles in the fridge for 30 minutes to set the chocolate completely.

It looks sooo good I'm hungry now. 🤤

Squash Cannelloni Bechamel Sauce: - 7 tbsp butter - 7 tbsp flour - 4 1/4 cups milk - Salt, pepper, and nutmeg to taste Tomato sauce 1 chopped onion - 3 cloves of garlic, chopped - 3 tablespoons of olive oil - 1/4 cup of red wine - 2 cans fire roasted chopped tomatoes - 2 teaspoons of thyme - Salt, to taste - Pepper, to taste - 2 tablespoons of sugar - For the Filling: - 1/2 Hokkaido squash (about 800g) - 3 cloves garlic - 2 tbsp olive oil - 1 cup grated Parmesan cheese - 2 1/2 cups ricotta cheese - 2 tsp vanilla paste - Grated nutmeg to taste Optional 3/4 Cups Chopped pine nuts or walnuts Salt - Other Ingredients: - 12 cannelloni - 1 cup grated Parmesan cheese - 2 cups mozzarella cheese, shredded or sliced **Instructions:** 1. Make the Bechamel sauce: Melt butter, add flour, and fry for about 4 min stirring all the time then gradually whisk in milk. Season with salt, pepper, and nutmeg. Simmer for 25 minutes. 2. Preheat oven to 200 c . Sauté onion and garlic in olive oil. Add red wine and reduce. Add canned tomatoes, thyme , salt, pepper, and sugar. Simmer for 10. 3. Roast Hokkaido squash with garlic and olive oil until tender. This takes about 24 min. Mash and mix with ricotta, vanilla, Parmesan, and nutmeg. Season to taste. 4. Preheat the oven to 180°C (356°F). 5. Fill cannelloni with the squash mixture and place them on the tomato sauce in a baking dish. 6. Pour Bechamel sauce over the cannelloni and sprinkle with mozzarella and Parmesan cheese. 7. Bake for about 50 minutes until golden brown and bubbling. Enjoy your squash cannelloni!

Ingredients For the shortcrust pastry: 250 g all-purpose flour 2 cups 1 tsp cinnamon 150 g sugar 3/4 cup 1 pinch of salt 170 g butter 3/4 cup 2 tbsp cold water + 1 tbsp rum or just water Some flour for rolling out the dough Some butter for greasing the 9 inch pan For the filling: 600 g plums, halved and pitted (about 1.3 lbs) 5 cups 750 g quark (or strained low-fat or no-fat Greek yogurt as a substitute or use cream cheese) 3 cups 400 g crème fraîche or sour cream 1 3/4 cups 150 ml heavy cream 2/3 cup 2 packets vanilla pudding custard powder or 70 g / 1/2 cup cornstarch + 2 tsp vanilla extract as a substitute 150 g 3/4 cup sugar For the streusel: 60 g butter 1/4 cup 60 g sugar (preferably brown) 1/3 cup 1 tsp cinnamon 80 g chopped hazelnuts 2/3 cup 1 pinch of salt 100 g all-purpose flour 3/4 cup Instructions Prepare the shortcrust pastry: In a bowl, mix the flour, sugar, cinnamon, and salt. Add the cold butter in small pieces, water, and rum. Quickly knead everything with your hands or a hand mixer into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes. Prepare the filling: While the dough is chilling, wash, halve, and pit the plums. Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-assisted). In a bowl, mix the quark and crème fraîche together. Combine the vanilla pudding powder with the sugar and add it to the quark mixture. Finally, stir in the cream until you have a smooth consistency. Make the streusel: Place the butter in a bowl and mix with sugar, cinnamon, salt, and flour to form a crumbly dough. Fold in the chopped hazelnuts. Assemble the cake: Take the shortcrust pastry out of the fridge and press it into a greased springform pan (Ø 26 cm), forming a 5 cm high edge. Prick the bottom several times with a fork to prevent it from rising while baking. Spread the quark filling evenly on the crust and smooth it out. Place the plum halves upright and close together in the filling. Add streusel and bake: Evenly distribute the streusel over the plums. Bake the cake on the lower rack of the preheated oven for about 65 minutes until golden brown. After baking, let the cake cool for at least 3 hours, ideally overnight, to set properly and develop the flavors.

🥺 Recept schreiben sie ❤

Ever youTuber like with 100,000 subscribers makes dessert that everyone knows about, but this looks so good I think I’m going to make this on Friday 😊

Ingredients 7 oz/ 200g dark chocolate (70% cocoa) coarsely chopped ½ cup/ 113g salted butter 3 large eggs ½ cup/ 100g granulated sugar ½ cup / 100 g brown sugar 1 teaspoon pure vanilla extract ¼ teaspoon salt ⅔ cup /90g AP flour 2 tbsp cocoa powder ½ cup /120ml peanut butter, slightly melted and cooled 25 mini pretzel twists ½ cup/ 120ml Salted Caramel Sauce Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper leaving a 2-inch overhang along each side. For the brownie batter, combine chocolate and butter in a saucepan over very low heat and stir constantly until melted, or melt in the microwave at 50% power in short bursts. Combine eggs and both types of sugar in a large bowl and beat on medium-high speed using a hand mixer or whisk by hand for 2 minutes until pale and thick. Mix in vanilla and salt. Mix in the melted chocolate mixture until evenly combined, then fold in the flour and cocoa so it is evenly incorporated. Spread the batter evenly into the lined pan. Dollop teaspoons of peanut butter over the batter and swirl it in with the back of a knife. Place pretzel twists evenly across the surface of the batter. You should be able to neatly arrange 5 rows of 5 pretzels. Bake for 25-30 minutes until the top is slightly puffed and shiny. Let brownies cool completely. Once cooled, drizzle salted caramel sauce over top, slice and serve!

Just last week I was telling my sister I wish I knew how to make us a zvetschkendatchi like our Oma made. Thank you!!!!!

Hmmmm my Omas Apfel Kuchen was different but I will try to make this too. Looks lovely. Thank you.

Recipe?

German Plum Muffins Ingredients Zest of 1/2 lemon 1 tsp 5 ripe Italian prune plums pitted and cut into small pieces ( or 3 regular plums) 100 ml neutral vegetable oil e.g. sunflower oil - 0.4 cups 100 g sugar - 1/2 cup 1 tsp vanilla extract Pinch of salt 2 eggs size M 150 g vanilla yogurt - 1/2 cup + 1 tbsp 200 g all-purpose flour Type 405 - 1 1/4 cup 50 g ground hazelnuts -1/2 cup 1 tsp cinnamon 2 tsp baking powder Cinnamon sugar for sprinkling Preheat your oven to 180°C (350°F) with both top and bottom heat, and place the paper liners in a standard muffin tin.Rub the lemon zest into the sugar using your fingertips. In a large bowl, mix together the neutral vegetable oil, sugar, vanilla extract, and a pinch of salt. Add the eggs and mix well until you get a smooth mixture. Stir in the yogurt until everything is well combined. In a separate bowl, mix the all-purpose flour, ground hazelnuts, cinnamon, and baking powder. Gently add the dry ingredients to the wet yogurt mixture and stir only until just combined. Be careful not to overmix the batter. Fold in 2/3 of the plum pieces. Fill the prepared muffin liners with the batter evenly and top with the remaining plum pieces. Sprinkle with some more cinnamon sugar for crunchy tops. Bake the muffins in the middle of the preheated oven for about 20-25 minutes or until golden brown. Don’t forget to do the toothpick test.

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Looks delicious ❤🤤

They look so good ❤

Ingredients 2 sour apples 2 eggs 1 lemon juice and zest of it 1 sachet of vanilla sugar or 1 tsp vanilla essence 50 grams of sugar - 4 tbsps 220 grams of flour - 1 3/4 cups 200 ml milk - 5/6 cup or 1 scant cup 100 ml Lemon Lime Cider or sparkling mineral water - 1/3 cup + 1 tbsp some clarified butter or butter for frying some cinnamon and sugar for servings optional: flaked almonds