Ma Bs Biskuit Tortenboden German Sponge Cake Recipe 435

facebook share image   twitter share image   pinterest share image   E-Mail share image

MA B'S BISKUIT TORTENBODEN (GERMAN SPONGE CAKE) RECIPE - (4.3/5)



Ma B's biskuit tortenboden (German sponge cake) Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 8

4 eggs separated
3 / 4 cup sugar
1 cup flour sifted
2 teaspoons vanilla extract
1 teaspoon lemon peel (optional)
1 tablespoon lemon juice or cream of tartar
icing and fruit of your choice
(pictured is whipped cream and strawberries)

Steps:

  • Pre heat oven to 350 degrees F Whip the egg whites with the vanilla and lemon juice or cream of tartar till stiff. The lemon juice or cream of tartar will help stabilize the egg whites. Whip the egg yolks till they are creamy, add the sugar. Continue whipping till the mixture falls off the beater in ribbons Fold the mixture into the egg whites. For those not use to folding, use a rubber spatula and start at the bottom of the bowl and use a turning motion to mix it in. Add the sifted flour and lemon peel by sprinkling in small batches and gently folding in. Be careful to not over mix. Place into a 9 or 10 inch Spring form pan that has been buttered and floured on the middle shelf for 15 to 20 minutes or till a toothpick comes out clean Remove from the oven and let cool for 10 minutes before unmolding allow to cool completely before applying icing and fruit toppings.

GERMAN STRAWBERRY TART / ERDBEER TORTENBODEN



German Strawberry Tart / Erdbeer Tortenboden image

Found on Tasty-german-reciipe.com to use during ZWT 6 and during our bumper crop of home-grown strawberries. This is a spongcake sort of dish underneath with strawberries and glaze on top. I envision a bit of whipped cream for to topping too, just to make it even more decadent. Because this dessert really spolights the strawberries, I recommend only making this when strawneeries are in season. And if you can find a friendly neighbor with a strawberry patch - more's the better! You can do this with small whole berries too for a breathtaking presentation.

Provided by Ma Field

Categories     Tarts

Time 1h55m

Yield 1 tart, 12 serving(s)

Number Of Ingredients 7

50 g superfine sugar, plus
2 teaspoons sugar
50 g flour, plus
1 teaspoon flour
2 eggs
225 g strawberries, hulled and sliced
3 tablespoons strawberry jam or 3 tablespoons glaze

Steps:

  • Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
  • Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
  • Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
  • Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.

Nutrition Facts : Calories 55.5, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 14.3, Carbohydrate 10.2, Fiber 0.6, Sugar 5, Protein 1.6

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)



Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake) image

Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.

Provided by BecR2400

Categories     Dessert

Time 35m

Yield 1 German Obst Kuchen, 8 serving(s)

Number Of Ingredients 11

1/4 lb margarine or 1/4 lb butter, softened
2 eggs, separated
1/4 lb sugar (150 grams or 1/2 cup plus 3 tablespoons sugar)
1/4 lb flour (150 grams or 1/2 cup plus 3 tablespoons flour)
1 (1/4 ounce) packet dry yeast
1 teaspoon vanilla (or 1 tablespoon vanilla sugar)
1/2 cup milk (approximate)
2/3 cup prepared custard (optional)
2 -3 cups fresh fruit such as strawberries (or kiwis, apricots, cherries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam)
freshly whipped cream, to serve

Steps:

  • Preheat oven to 350 degrees F.
  • In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
  • Add flour, then vanilla and mix well.
  • In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
  • Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
  • Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
  • Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  • Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
  • Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2

MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)



Mom's Fruit Flan (German Erdbeer/Obst Boden Torte) image

The dough is a little like a sugar cookie dough and doesn't get soggy with the fruit. Fill with fresh strawberries or your favorite fruit (my personal favorite is an assortment of sliced peaches, cherries, kiwis, and fresh strawberries arranged over a thin layer of custard topped with a clear jelly glaze, served with a dollop of whipped cream). Mom's favorite was simply fresh sliced strawberries with strawberry glaze, and whipped cream on the side. Delicious!! A great seasonal dessert. You will need a 10 or 11 inch boden torte pan for this recipe. The boden recipe is adapted from "Mennonite Girls Can Cook", the filling is all mine.

Provided by BecR2400

Categories     Dessert

Time 35m

Yield 1 Boden Torte, 8-10 serving(s)

Number Of Ingredients 11

1/2 cup sugar
3 tablespoons butter
1 tablespoon vanilla (vanilla sugar is nice, use one pkg, by Dr. Oetker)
1 egg
1 cup flour
1 teaspoon baking powder
1/4 cup milk
optional 2/3 cup prepared custard (or prepared vanilla pudding or pastry cream)
2 -3 cups fresh fruit such as strawberries (or a fruit assortment such as peaches or apricots, cherries, kiwis, and strawberries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry, apple jelly or apricot jam)
fresh whipped cream, to serve

Steps:

  • To Make Base (Boden):.
  • Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
  • In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
  • Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
  • Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
  • Bake at 350 for 15-20 minutes or until lightly golden.
  • Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  • Filling:.
  • If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
  • Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
  • Glaze:.
  • For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
  • -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
  • Chill until ready to serve. This cake is best served within 24 hours.
  • Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.

Nutrition Facts : Calories 173.7, Fat 5.5, SaturatedFat 3.1, Cholesterol 35.8, Sodium 97.4, Carbohydrate 27.9, Fiber 1.1, Sugar 14.5, Protein 2.9

GERMAN CHOCOLATE SPONGE CAKE: SCHOKOLADE BISKUITTORTE



German Chocolate Sponge Cake: Schokolade Biskuittorte image

Milk and vegetable oil add moisture to this sponge cake gently flavored with cocoa. I like to serve this cake with whipped cream. For the whipped cream, Confectioners' sugar is preferred to granulated sugar because the small amount of cornstarch in the former discourages the weeping that occurs when whipped cream stands for longer than a few hours. A hint of vanilla is imperative. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff. As a garnish for a dessert, the goal is softly beaten Schlagsahne that barely mounds. When used for piping, cream should be whipped to the stiff stage. Of course there is an in between stage, too, used for when the cream is the base for a torte filling. Take care not to over whip the cream, at which point it has a coarse, grainy texture and is well on its way to becoming butter.

Provided by Olha7397

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

4 large eggs, at room temperature
3/4 cup sugar
3 tablespoons milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
2/3 cup cake flour, sifted
1/4 cup Dutch-processed cocoa powder
1/8 teaspoon salt
1 cup heavy cream, well chilled (36 to 40 % butterfat)
2 tablespoons confectioners' sugar (sometimes called icing sugar or powdered sugar)
1/2 teaspoon vanilla extract

Steps:

  • FOR THE CAKE: Position a rack in the center of the oven and heat to 350°F Butter a 9-inch springform pan, and line the bottom with a round of parchment or wax paper. Dust the inside of the pan with flour, tapping out the excess flour.
  • Combine the eggs and sugar in a bowl of a heavy duty electric mixer. Place the bowl over a medium saucepan of simmering water over medium heat (the water should not touch the bowl.). Whisk until the eggs are very warm to the touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar). Attach to the mixer and fit with the whisk. Beat on medium high speed until the mixture is tripled in volume and very light and fluffy, about 3 minutes.
  • Meanwhile, in a small saucepan, heat the milk and vegetable oil until hot to the touch (about 120 F.). Pour into a medium bowl and stir in the vanilla.
  • Sift the cake flour, cocoa, and salt together. Sift HALF of the cocoa mixture over the egg mixture. Using a large balloon whisk, fold in the cocoa mixture. Sift the remaining cocoa mixture over the batter and fold. Whisk a large dollop of the batter into the milk mixture. Fold this mixture back into the batter. Pour into the pan and smooth the top.
  • Bake until the top springs back when pressed in the center and the sides are barely beginning to shrink from the pan, about 30 minutes. Cool on a wire rack for 5 minutes. Remove the sides of the pan, invert onto the rack, and remove the bottom of the pan and the paper. Reinvert the cake onto another rack, right side up. Cool completely.
  • Make ahead: The cake can be prepared up to 2 days ahead, covered tightly in plastic wrap and refrigerated, or frozen for up to 1 month.
  • FOR THE SWEETENED WHIPPED CREAM: Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted.
  • Make ahead: The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
  • Kaffeehaus.Rick Rodgers.

Nutrition Facts : Calories 211.7, Fat 12.8, SaturatedFat 5.8, Cholesterol 98.2, Sodium 57.5, Carbohydrate 21.6, Fiber 0.7, Sugar 14, Protein 3.6

More about "ma bs biskuit tortenboden german sponge cake recipe 435"

GERMAN SPONGE CAKE RECIPE - YOUTUBE
german-sponge-cake-recipe-youtube image
Apr 9, 2018 German Sponge Cake Recipe. Keyk. 7.52K subscribers. Subscribed. 112. 7.6K views 5 years ago. Recipe for a German Sponge Cake: https://www.keyk.de/en/blog/baking-re......
From
Author Keyk
Views 7.9K


GERMAN FRUIT FLAN - EASY AND FAST OBSTTORTE RECIPE
May 6, 2022 If you're a fan of desserts with cake and fruit, then you'll love this German fruit flan. This simple and easy-to-make cake combines an airy sponge cake layer with a light buttercream and a fresh fruit topping.
From alltastesgerman.com


OMA'S OBSTKUCHEN – GERMAN FRUIT FLAN RECIPE (OBSTTORTE) - JUST …
A German fruit flan has a simple sponge cake base (similar to the sponge (Biskuit) flans that are available in grocery stores to buy) made with simple ingredients: 6 tablespoons all-purpose …
From quick-german-recipes.com


TORTENBODEN PAN RECIPES
Tortenboden Pan Recipes with ingredients,nutritions,instructions and related recipes
From tfrecipes.com


GERMAN SPONGE CAKE (BISKUIT) - NINA'S RECIPES
Jan 4, 2024 A Biskuit (also called Biskuitboden in German) is a sponge cake: a light cake made with eggs, sugar, flour, and sometimes a little fat (vegetable oil or melted butter). It is …
From nina.recipes


MA B'S BISKUIT TORTENBODEN (GERMAN SPONGE CAKE) RECIPE
Apr 15, 2017 - Ma B's biskuit tortenboden (German sponge cake). Discover our recipe rated 4.4/5 by 20 members.
From pinterest.com


TYPES OF GERMAN SPONGE CAKES - NINA'S RECIPES
Dec 21, 2023 A sponge cake is the basis of any Torte (layered cake) so it needs to be perfect every time. In Germany, this type of base is called Biskuitmasse/Biskuitteig/Biskuitboden or, simply, Biskuit , and consists of …
From nina.recipes


GERMAN TORTENBODEN RECIPE – FRUIT BASE CAKE
Dec 19, 2016 This German Tortenboden Recipe is the base for many different German cakes and it made out of a kneaded dough that we call in German “Mürbeteig” or short crust dough. The most popular cakes with apples, plums …
From mybestgermanrecipes.com


BISKUIT TORTENBODEN-GERMAN SPONGECAKE FOR A TORTE
Jun 6, 2023 Biskuit Tortenboden. I have my ingredients together here. This is an nice way to make sure you have measured right. 1. Whip the egg whites with the vanilla and lemon juice or cream of tartar till stiff. The lemon juice or cream …
From kitchenproject.com


MA BS BISKUIT TORTENBODEN GERMAN SPONGE CAKE RECIPE 435
In Germany, the filling for this classic cake (called Käsesahnetorte) is make with quark but quark is not easy to find in the US and quite pricey. I use Greek yogurt instead, and it tastes just the …
From tfrecipes.com


BEE STING SPONGE CAKE - ALL TASTES GERMAN
Mar 8, 2022 A dense German sponge or yeast dough cake with a vanilla pudding buttercream filling and a caramelized almond topping.
From alltastesgerman.com


GERMAN FRUIT FLAN RECIPES – HOW TO MAKE AN …
Sep 5, 2024 An Obsttorte or Obstboden is basically a cake bottom with a lip that holds fresh fruits. In English it's known as a German Fruit Flan. Because this cake is so incredibly versatile, depending on what flavors of fruit you like, or what is …
From germangirlinamerica.com


GERMAN BISKUIT TORTE RECIPE | 9/11/2024 - BAVARIAN KITCHEN
Sep 11, 2024 German Biskuit Torte Recipe. This basic torte recipe can be used to make the German Schwarzwälder Kirschtorte (Black Forest Cherry Cake). The cake texture is light …
From bavariankitchen.com


GERMAN BISCUITS - TRAYBAKES & MORE
Mar 22, 2017 But in Northern Ireland, they continued to be called German Biscuits. Whatever you choose to call it, this is a simple shortbread biscuit, sandwiched with jam, covered with …
From traybakesandmore.com


GERMAN OBSTBODEN OR OBSTTORTE (WITH STRAWBERRIES)
Aug 6, 2017 GERMAN OBSTBODEN/OBSTTORTEN Recipe | Fruit Cake with fresh Strawberries - This Obsttorte is a long tradition not only in my family but in the whole co.
From eileenskitchenstories.com


Related Search