recipes

Preheat oven to 320 °F (160 °C).

Grind the marzipan finely and mix well with water, eggs, and confectioner’s sugar.

Mix together flour, cornstarch, vanilla sugar, and a dash of salt and carefully mix into the marzipan.

Stir in the melted butter along with the candied orange peel and orange zest.

Fill a baking frame or a deep, buttered cake pan.

Cut the oranges into slices, dust the slices with some flour, and lay on top of the batter.

Bake for about 45 minutes.

Let cool.

Mix Cointreau with orange marmalade and brush on the cake.

For the cream, melt both chocolates to lukewarm and mix with the room temperature butter.

Add the Cointreau and cream the whole mixture.

Spread the cream on the cake, draw a decorative pattern, and chill.

Dust with cocoa powder and serve.

Preheat oven to 320 °F (160 °C).

Mix the butter with the confectioner’s sugar, vanilla sugar, salt, and orange zest until creamy.

Add the eggs little by little.

So that the batter does not coagulate, add 2 tbsp of coconut flakes.

After that, add the rest of the coconut and the candied orange peel.

Carefully fold in the flour.

Butter the trays.

Pour in the batter, sprinkle with almonds, and bake for about 1 hour.

Let the cakes cool and remove from the trays.

Warm the orange marmalade with a bit of Grand Marnier and brush on the cake.

For the glaze, mix egg whites with orange juice, then little by little stir in sifted confectioner’s sugar.

Glaze the coconut cake, let harden, and serve.

Prepare the basic dough for tarts and let sit for 1 hour in a cool place.

Preheat oven to 375 °F (190 °C).

Roll out the dough thinly, lay on a baking sheet, and place a baking frame around the dough (or use a deep cake pan).

Pull up the dough ¾in (2 cm) around the sides and bake for 10 minutes.

Lower the oven heat to 340 °F (170 °C).

For the custard royale, beat the egg yolks with milk, heavy cream, vanilla pudding mix, vanilla sugar, salt, and confectioner’s sugar.

Pour the mixture over the prebaked cake base and bake for another 20 minutes.

Let cool.

While it is cooling, prepare the basic butter streusel.

Spread raspberries on the cooled cake.

For the gelatin, warm the raspberry marmalade with water in a double boiler.

Add cold water to the gelatin, remove excess water, and dissolve in the marmalade.

Pour the gelatin over the raspberries and spread the streusel on top.

Let cool and serve.

Prepare and bake the basic sponge cake.

Place the cake on a baking sheet, brush thinly with strawberry marmalade, and place a baking frame (12x18in (30×45 cm)) around the cake (or place in a deep cake pan).

Preheat oven to 320 °F (160 °C).

Wash the strawberries and set aside about 15 pretty ones with their stems.

Halve the rest (without stems).

Mix the quark with sour cream, confectioner’s sugar, vanilla sugar, cornstarch, lemon and orange zest, and a dash of salt until creamy.

Mix in the egg yolks.

Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.

Fold in carefully.

Put the strawberries on the cake and spread the quark mixture on top.

Bake for about 35 minutes.

Remove from the oven, let cool, and serve.

Before serving, garnish each slice with a half strawberry (with the green part).

Preheat oven to 400 °F (200 °C).

Prepare the basic puff pastry dough.

Roll out thinly and place into an approximately 1in (3 cm) deep cake pan.

Stipple with a fork (gently poke holes).

Cover the pastry with foil and weight with the dried beans or lentils, so that the dough does not rise while baking.

After baking, remove the beans and foil.

Wash the grapes and halve or leave whole, as you prefer.

Spread the grapes on the puff pastry.

Beat the eggs, heavy cream, granulated sugar, cinnamon, and white wine and pour over the grapes.

Bake for about 25 minutes, until the batter solidifies.

Let cool and serve.

Preheat oven to 400 °F (200 °C).

Prepare the basic puff pastry dough.

Roll out, place on a baking sheet, stipple with a fork (gently poke holes), and bake for about 15 minutes, until crispy.

Take out and let cool.

Mix the plum jam with rum and brush on the pastry.

For the Bavarian cream, halve the vanilla bean and scrape out the pulp with a knife.

Beat the egg yolks, sugar, and vanilla pulp in a double boiler until thick and creamy, then beat until cold in an ice water bath.

Add water to the gelatin, remove excess water, and dissolve in warmed slivovitz.

Mix into the egg yolks.

Fold in the not-completely-whipped cream.

Let the mixture cool and then spread on the puff pastry base.

Lay the plum quarters on top and place the cake in a cool place.

Warm apricot marmalade with some rum and brush the plums with it.

Sprinkle the almond slivers and cinnamon on top and serve.

Preheat the oven to 350 °F (180 °C).

Cut the brown bread into small cubes, wet with milk and lavender juice, and spice with mint and cardamom.

Place in a buttered casserole dish.

Cream the butter and honey.

Add the egg yolks, quark, lemon juice, semolina, and vanilla sugar.

Beat the egg whites to stiff peaks with sugar and fold into the egg yolk mixture.

Spread over the bread pieces and lay the pitted cherries on top.

Bake for about 40 minutes.

Preheat oven to 350 °F (180 °C).

Cut the brown bread into small cubes, moisten with the milk, and spice with cinnamon and ginger.

Place in a buttered casserole dish.

Cream butter with honey, then add egg yolks, quark, lemon juice, semolina, and vanilla sugar.

Beat the egg whites to stiff peaks with granulated sugar and fold into the egg yolk mixture.

Spread the mixture over the bread and place the berries on top.

Bake about 40 minutes.

Garnish Recommendation: Vanilla sauce

On a work surface, knead the flour with confectioner’s sugar, butter, and salt.

Quickly knead in the egg yolks, eggs, white wine, and crème fraîche to form a smooth dough.

Form a ball and let sit for half an hour in a cool place.

Preheat oven to 350 °F (180 °C).

Roll the dough out thin.

Cut several approximately ½in (1 cm) strips and lay them side by side.

Lay the rest of the dough in the buttered cake pan.

Peel and core the apples and cut into cubes.

Mix with warmed marmalade, lemon juice, breadcrumbs, granulated sugar, and almonds and spread on the dough.

Pull up the edges of the dough in the cake pan.

Brush the strips of dough with whisked egg and lay decoratively over the poganze.

Bake for about 45 minutes.

Let cool, dust with powdered sugar, and serve.

Preheat oven to 350 °F (180 °C).

Prepare the basic pâte brisée dough and chill for about half an hour.

Roll out the dough to a thickness of about 2.

5mm, lay on a baking sheet, and “stipple” with a fork (poke holes).

Bake for about 8 minutes, until light brown.

Remove from oven and let cool.

Lower oven heat to 320 °F (160 °C).

Peel and core the apples, cut into large cubes, and immediately put them into lemon water to prevent browning.

For the quark mixture, cream the butter with confectioner’s sugar, vanilla sugar, salt, and lemon zest.

Mix in the quark and egg yolk.

Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.

Fold the egg whites, flour, and raisins into the quark mixture.

Mix in the drained apples.

Place a 12x18in (30×45 cm) baking frame around the dough and pour in the apple quark mixture.

Bake for about 35 minutes.

Remove from the oven, brush with the apple elderflower marmalade, and sprinkle the almond slivers on top.

Remove the frame and serve.