Yayas Fruit Kuchen Recipes

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

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!

GERMAN AUTUMN FRUIT KUCHEN

Steps:

• Preheat the oven to 375 F.
• Butter and flour an 11-inch round tart pan with a removable bottom or a 9-inch square cake pan.
• In a large bowl, cream the butter with the sugar until smooth; beat in the eggs until light and fluffy.
• Stir in the vanilla, flour, and salt.
• Spread the batter evenly in the prepared pan.
• Press your choice of fruit evenly into the batter, sprinkle with the sugar and dot with the butter.
• Bake for 40 minutes or until a wooden skewer inserted in the center of the cake comes out clean.
• Serve warm or cool on a wire rack.
• Serve with a topping of slightly sweetened whipped cream, if desired.
• The kuchen can also be frozen, well wrapped.
• Thaw and reheat in a 300 F.
• oven for 10 to 15 minutes.
• Makes 12 servings.
• The Great Holiday Baking Book.

RICH FRUIT KUCHENS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.

GERMAN FRESH FRUIT KUCHEN (BREAD MACHINE)

Steps:

• Measure dough ingredients into bread machine pan in the order suggested by manufacturer.
• Process on dough/manual cycle.
• When cycle is complete, remove dough from machine to lightly floured surface.
• If necessary, knead in additional flour to make dough easy to handle.
• Roll dough to 10 x 15-inch rectangle.
• Place on large, greased baking sheet.
• Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough.
• Sprinkle Crumb Topping between rows of fruit.
• Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
• Makes 1 (10 x 15-inch) coffee cake.
• Bake at 375°F for 20 minutes or until done.
• Remove from pan and cool on wire rack.
• Brush fruit with jam and drizzle Almond Icing over cake.
• Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon Ground Cinnamon and 1/4 teaspoon Ground Nutmeg.
• Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
• Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.

GERMAN FRESH PEACH KUCHEN

Steps:

• Pour enough boiling water over peaches in large bowl to cover.
• Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
• With paring knife, pare peaches; place in a large bowl.
• Preheat oven to 400°F.
• Sprinkle peaches with lemon juice to prevent darkening.
• Slice into the bowl; toss to coat with lemon juice; set aside.
• Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
• In large mixing bowl, using fork, beat eggs with milk and lemon peel.
• Add flour mixture and melted butter, mixing with fork until smooth—1 minute.
• Do not over-mix.
• Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
• (If cake pan is used, kuchen must be served from pan.).
• Turn batter into pan; spread evenly over bottom.
• (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
• Combine sugar and cinnamon; mix well.
• DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
• Sprinkle evenly with sugar-cinnamon mixture.
• Bake 25 minutes.
• Remove kuchen from oven.
• With a fork, beat egg yolk with cream.
• Pour over peaches.
• Bake 10 minutes longer.
• Cool 10 minutes on wire rack.
• To serve, remove side of springform pan.
• Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
• Makes 8 to 10 servings.
• McCalls Cooking School.

FRUIT KUCHEN

Steps:

• Mix first 5 ingredients (don't overmix).
• Pour into a greased pan.
• Top with fruit mixed with other ingredients.
• Bake at 350 for 1 hour.
• Top with powdered sugar.