This is a very popular cake in Germany for the time of August and September. Usually you find it with a yeast dough but this one is made with a shortcrust pastry (Mürbeteigboden). The dough is enough for a very thin crust on a baking tray (very, very thin) or a springform pan (diameter 26 cm/ca. 10.2 in)The shortcrust recipe originates from "Altbayerisches Kochbuch" (Old Bavarian cooking book). The prune topping follows the instructions of a dear friend of my family.

The tangy taste of plum is delightful..It's a perfect tea time cake#goldenapron

My lovely neighbour offered to bring some plums and, although I would have loved making some jam, I opted for a fruity cake for the morning coffee.

This is my favorite German pastry! It's virtually impossible to find outside of Germany so learning to make it yourself is your best bet. There are many variations but my favorite is topped with crumbly "streusel." The filling is a thick layer of poppy seeds which gives the cake an interesting texture and nutty flavor. You can optionally add a few raisins and/or walnuts to the filling, which are often included in the Mohnkuchen at German bakeries.The bottom layer is a moist, "bready" cake made with yogurt. Traditionally a Hefeteig (yeast dough) and sometimes Mürbteig (German shortcrust pastry) would be used.Note: I used a 18 cm (7 in) tart pan with removable bottom.

German autumn meals are perhaps Zwiebelkuchen and Federweisser.This is a simplified recipe based off a popular German recipe site that I made with 4 friends.Don't overcook the onions, they should be translucent, not golden brown. Recipe by Popotankobu

It's late September. The kids are back at school. The kits are settling in. The kitchen is half finished and a bit of a tip.What to do in the midst of a building site? Make a cake, of course.With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself. No stranger to plums and what complements their flavour (I once lived in a house with an abundant plum tree), almonds were a given. Would figs work too?Yes. Yes, they would.It was an easy win. I modified an Italian plum cake recipe by David Tanis by adding figs and using golden caster sugar and a dash of almond extract.The end result was the perfect combination of dense crumb and molten, jammy fruit.This is a cake best served warm, as close to just-out-of-the-oven as you can get without the risk of third degree burns, with a cup of coffee on a rainy autumn day.

Found this recipe on Southern Living I wanted to try it and it was a hit. I did 2 layers vs. 3. I will create a separate post for the homemade frosting.

A yummy and tasty traditional recipe for the season

One of the reasons we fell in love with our house was the garden, with its fig, apple and plum trees. I think the plum variety is Jubilee, but she's a temperamental old thing and in recent years has flowered and fruited biennially.This year has been a fallow year. Usually by now I'd have made endless jars of jam (my favourite recipe being plum and earl grey), ice cream, crumbles, compote, and cake after cake after cake - anything to use up the vast quantities that fill every bowl we own.. But I've been more selective this year, buying just a few to eat or use as we choose rather than out of necessity.Having said that, I've made this cake three times this week, tweaking the recipe a bit here and there until it's just about perfect. Plums seem to take on a different personality depending on what you put them with - I do love a versatile fruit - and my favourite combination is plum and rose.I have a lovely recipe for plum and rose jam, which'll have to be put away for next year. You can see this here - https://cookpad.wasmer.app/us/recipes/2346821-plum-and-earl-grey-jam.Meanwhile, this cake is an excellent way to use up the last of the crop and works equally well with plums of all varieties and in all states of ripeness.

Black Forest Cake comes from the Black Forest region of Germany. It’s a party cake!I like to use Gateau de Savoie du Chocolat recipe to make the cake moist and full of chocolate favor! The cherry juice is used to soak the chocolate genoise to accentuate the cherry flavor of this dessert and to moisten the cake. And a little Kirsch to intensify the cherry flavor of the syrup! This recipe I learnt from Baking talk group and Joy of Baking! Thanks Chef Stephanie and Sato Hiroko! ❤️❤️❤️👍👍👍#cake

This cake can be made a couple of months before Christmas and stored in a cool, dry place. Eat as it is (as a fruit cake) or just before Christmas, marzipan the cake (https://cookpad.wasmer.app/us/recipes/11174930-how-to-marzipan-a-cake) and cover with Royal Icing (https://cookpad.wasmer.app/us/recipes/11174895-royal-icing).#nikicuisine #mycookbook

A slice of panettone and a flute of champagne … there is no more Italian way to wish a happy holiday season. It’s a ritual in many homes where panettone is a welcomed guest after every meal. Giving panettone is not a simple act of kindness but a gesture rich in history and tradition! You don’t need a pasta madre for this panettone. By using instant yeast with stretching & folding technique , the texture will be light & fluffy!Recipe adapted from Singapore Baking Group.#mycookbook