On Friday when I had the day off I was looking at some German newspaper websites. I was reading the Food section of Die Zeit and I saw a "Rezept" that interested me. The link led to a blog and the cake looked so good in the picture that I challenged myself to make it from the recipe which, of course, was written in German. Thanks to DL I knew some of the ingredients; the rest I translated. It was a butter cake so I pretty much knew how to go about making it though I did read the directions in German and got the gist. The measurements were in metric but my kitchen scale can convert to grams. I did have to convert the oven temperature to Fahrenheit because my oven does not have Celsius. I also had to figure out the size of the cake pan.
The cake came out great! And it tastes good too. Wunderbar! Picture: http://i37.photobucket.com/albums/e100/sueefo/IMG_1139_zps9d3y2y32.jpg
The Internet is the greatest invention since movable type.
Oh man, that looks delicious!
Would you like my mum's cheesecake recipe? In German, of course! With pics :)
Yes, the cake was delicious. It's Memorial Day weekend here so I added some whipped cream on each slice to make it patriotic. When I was at my dad's yesterday there was one small piece left.
Now to Topfenkuchen...
Is Quark the equivalent of cream cheese? If it is, then according to my metric conversion calculator it would take about 4-1/2 Philadelphia Cream Cheese bricks to make this cake.
When I see "butter or margarine" in a recipe I know that it's from an earlier time. I don't remember exactly when the government warned us that margarine is worse for us than butter. I never use the stuff in baking or in anything else for that matter. (My mom was a little girl in the 1930s and she has told me about margarine from back then.)
Eiweiß=egg white, Eigelb=egg yolk (lit. "egg yellow")
10-inch springform pan, check!
There is a handwritten notation that looks like 180˚. Does your mom bake it at this temperature rather than the one in the recipe? 220˚C=approx 425˚F which is a high temperature for a cheesecake.
Well I need to do my lessons now. :-)
Hi there! Unfortunately, Quark not quite the same as cream cheese...it's a type of curd cheese. It's higher in protein and much lower in fat. It's almost closer to very thick yoghurt than it is to cream cheese. http://en.wikipedia.org/wiki/Quark_(dairy_product) It won't work with Philadelphia :(
My mum had an oven that was very temperamental many years ago, so she had to modify the temperature guidelines all the time.
Butter is unbeatable :)
UPDATE! It was such a nice day yesterday that after work I drove up to "Whole Paycheck" (common nickname for the Whole Foods supermarket chain) on a quest for Quark. Whole Foods rarely lets me down-when I can't find an ingredient in other supermarkets, they usually have it. And they had Quark. I've downloaded a guide to German cooking and baking terms. My birthday is June 1st and I hope this will be mein Geburtstagkuchen (is that how you say "birthday cake"?).
HURRAAAAAHHHH! WE HAVE QUARK!!!! (DL won't let me reply to your last comment, so I'm using this one)
Geburtstagstorte is more common, but Geburtstagskuchen certainly works ;-) You need an extra "s" in there (technically called a "Fugen-s".
If you like, you can admire mine:
Not that I made any of them myself...
Now those cakes are fancy. My mother never got that fancy. I'd say that for more than half my life I've been making my own birthday cakes.
Anyway, I've translated the recipe for Munich-style Cheesecake and I have a comment re: the translation of "Messerspitze," "pinch." Baking is an exact science and no one in this country would write a recipe calling for a pinch of a leavening agent. It would be written as "1/8 tsp" or "1/4 tsp" etc. The crust doesn't rise all that much so I'll go with 1/4 tsp. The first translation site I used translated "Messerspitze" as "the tip of a knife." Not exact by any means. But then our ancestors got by with non-standardized equipment.
If I pass this, I'm going to try a "Rhabarberkuchen." My dad loves rhubarb and it's in season here. And I'm on vacation.
The "Quarkcake" turned out delicious and I think I like it better than New York-style cheesecake. Everyone who tried it liked it too. Recipe is a keeper though I'm going to cut it in half to make it in a smaller pan. That way I won't have to buy as much Quark.
Pictures (with a picture of my birthday brunch which is not supposed to be there): http://s37.photobucket.com/user/sueefo/library/Munchner%20Topfenkuchen?sort=3&page=1