Gedeckter Apfelkuchen (covered apple cake) is one of the cakes youre sure to find in almost every single bakery across Germany. To make it, you line a springform pan with a sweet short pastry, fill the crust with a chunky cooked apple filling studded with raisins and flavored with cinnamon and lemon, and then use the same crust dough to make a lid for the cake.
When it comes to cake recipes from scratch, you simply must try this recipe for Marbleized Poppy-Seed Cake (Marmorierter Mohnkuchen)! The recipe includes a number of ingredients you likely already have on hand, and can be ready to serve and eat within just a few hours. It also has just a few steps, and is the perfect way to flex your baking skills. What's not to love about this dessert recipe? This German poppy seed cake is one that is sure to delight family and friends. It can also be served at almost any occasion.
If Schlesische Mohnrolle is my favorite thing to buy at Hutzelmann, our favorite bakery in Berlin, then Kranzkuchen is my husbands. Max has a soft spot for Kranzkuchen, an almond-paste and rum-raisin stuffed sweet wreath. He has tried many Kranzkuchen in his life, but he says that absolutely none come close to Hutzelmanns version, sold in thick slabs all year long. It is glorious sticky and rich, winey with rum and almond paste, chewy, and flaky all at once.