• SULibraries on October 18, 2025

  641.5943 K91g 2023 (LOU)

Notes about Recipes in this book

• Bethmännchen

  • phillyecogirl on January 01, 2026

    Didn’t turn out like they were supposed to. I ground almonds in the food processor to make, but the dough was sticky instead of smooth, and the cookies completely flattened out and got hard rather than being done-shaped.

• Cinnamon stars (Zimtsterne)

  • ethedens on December 02, 2023

    Love the texture, but needs salt. Also if this makes 40 cookies, those 40 cookies must be tiny.

• Simple streusel cake (Einfacher streuselkuchen)

  • lindseyshannon34 on January 12, 2025

    A lightly sweet snacking style cake. Very adult. My 7 yo was deeply disappointed in the subtlety. I thought it was decent. Probably not a make again at my house.

• Butter cake (Butterkuchen)

  • lkgrover on January 06, 2025

    Easy German butter cake, not too sweet. I brought to a brunch potluck as a coffee-cake style contribution. I made in a 9 x 13 inch pan.

• Apple crumble cake (Apfel-streuselkuchen)

  • lkgrover on February 20, 2024

    Good apple cake; not overly sweet. I made with this book's "Basic Yeasted Sweet Dough" so the bottom layer is like a sweet bread. Seems like a large coffee cake, for a large group.

• Black Forest gateau (Schwarzwälder kirschtorte)

  • VeesVersion on September 23, 2023

    I didn’t get the rise needed on my first go of the sponge cake. Second attempt produced the same results. I used a newly purchased, top quality kitchen scale and followed instructions to the letter, consulting other books in my collection to modify techniques I missed following this recipe the first time. Both cakes yielded a one layer product. I ran out of cornstarch for the third attempt (this was my Mom’s 90th Birthday Cake!! Had to keep going . . ). Painstakingly cut one of the discs in half to get the required three layers. I used a clean, springform cake pan ring to assemble the cake. I later had time to consult several of the BFC recipes I have on the shelf. Not one of them used cornstarch for the sponge cake. The cornstarch taste outshone even the cocoa! It was awful, even drenched in Kirsch. Very disappointing. Use Pierre Hermes recipe next time!

• Swiss Sunday braid (Schweizer Sonntags zopf)

  • lindseyshannon34 on January 06, 2025

    Delightful and beautiful.

• Chocolate braid (Babka)

  • Beth891 on January 15, 2025

    I made a couple of changes - I skipped the orange and lemon zest and added nutmeg and vanilla extract instead. I also used my bread machine to make the dough - white dough setting. It needed just over 30 mins to prove at 30c after shaping and I baked it at 170fan for 32 mins and brushed with melted butter. Delicious! It was my first time making babka and the instructions are really clear re how to make the twist. Would recommend.

  • lindseyshannon34 on January 18, 2025

    So good! My little guy didn’t like the spices in the chicolate, but my husband and I thought it was delicious.

• New Year pretzel (Neujahrs-brezel)

  • lindseyshannon34 on January 06, 2025

    Easy to make and super fun. Everyone loved it. I’ll make it again.

• Christmas stollen, Dresden-style

  • Pinkrupee on November 11, 2023

    The instructions for the starter didn't seem to work - it says mix the double cream, yeast and flour together. Nothing happened to it in the first hour (I would have expected it to show some rising but i am a beginner bread maker so not sure if this is correct). I can't find any other recipe for any bread never mind stollen that uses cream, and almost all others use sugar and salt, and or warm the liquid. I think more instructions are needed here - I abandoned it and used the Guardian's "How to bake the perfect Stollen" . I was thinking of buying this book, but given the only other review here is negative maybe not!