The German Baking Cookbook: 115 Authentic German Recipes of Tortes, Pastries, Cakes, Candies, Salty Bakes, and Much More!

corn oil for mold

sugar


Directions:

1. Beat egg yolks and sugar together until thick and pale yellow.
Put in top of twofold boiler with vanilla bean or extract, milk
and cornstarch. Heat and beat almost continuously over hot, not
boiling, water that doesn’t come in contact with the upper pan.
Do this until the mixture turns thick enough to coat a wooden
spoon. While cream is thickening, set tenderized gelatin over

hot water until melted, then mix into thickened egg-yolk
mixture. Mix in drained fruit and raisins.
2. Cool until mixture becomes thick. Fold in whipped cream and
then egg whites. Use a rubber spatula and make sure that whites
and cream are well mixed into the egg-yolk mixture. Brush
inside of a 6-cup metal or porcelain mold with corn oil and
drizzle on sides and bottom with sugar, tapping out surplus.

Pour cream into mold and chill five or six hours, or overnight,
until fully set. To unmold, dip mold swiftly into hot water, dry
and invert onto chilled serving platter



SIMPLE CUSTARD CREAM


(EINFACHE CREME)


6 GENEROUS SERVINGS

Ingredients:

⅓ to ½ cup sugar depending on other flavorings used
3 egg whites, stiffly beaten
3 egg yolks
4 cups cold milk, or white wine or sweet fruit juice (such as

apple juice)
4 tablespoons cornstarch
flavorings such as vanilla or lemon peel, or grated chocolate or
nuts, or caramel, or strong coffee, or kirsch or maraschino


Directions:

1. Beat egg yolks with sugar until thick and pale yellow. Beat in
cornstarch and progressively mix in milk, wine or fruit juice

together with any flavoring you are using. Put over hot, not

boiling, water that doesn’t come in contact with the mixing
container.
2. Heat and stir until the mixture turns thick enough to coat a
wooden spoon. Beat egg white into hot egg-yolk mixture. This
can be served hot or chilled. If you desire it chilled, you can
beat it again until frothy, just before you serve, or serve as is. It
can also be chilled in individual serving cups.



SOUR CREAM MOUSSE


(SAUERRAHMCREME)



6 SERVINGS
Ingredients:


¼ cup cool water
1 cup heavy cream, whipped
1 cup sugar
1 envelope unflavored gelatin
1 tablespoon rum or arrack
2 cups sour cream
vanilla, optional and to taste



Directions:

1. Beat sour cream with sugar, rum or arrack and vanilla until
thick and frothy. Tenderize gelatin in cool water about five
minutes, then set over hot water until thoroughly blended.
2. Beat swiftly into sour-cream mixture, which should have lost its
chill. (If it hasn’t, set over hot water two or three minutes.)
When gelatin is meticulously beaten into cream, turn mixture
into a glass serving container and chill until set.



SPRING COMPOTE


(FRÜHJAHRSKOMPOTT)



4 SERVINGS
Ingredients:

1 cup sugar

1 pound gooseberries, cleaned and picked over
1 pound ripe cherries, washed, stoned and cut in halves
2 cups water
2 pears, peeled, cored and quartered
8 apricots or peaches, peeled, stoned and cut in half
white wine, to taste


Directions:

1. Prepare a syrup by cooking liquid and sugar five minutes. Put in

pears, simmer about five to seven minutes, or until just soft, and
remove using a slotted spoon. Put in a glass serving container.
Put in apricots or peaches to hot syrup and cook three to four
minutes, or until just soft, and, using a slotted spoon, remove to
container.
2. Cook gooseberries in syrup, then put in to serving container.
Put a top layer of uncooked cherries on top of other fruit. Put in

a little white wine to taste. Simmer syrup until fairly thick and
cover fruit with it. Chill before you serve.



STEWED CURRANTS

(JOHANNISBEERKOMPOTT)



6 SERVINGS

Ingredients:

Ready the syrup, using 1 cup water and ½ cups sugar. Pour over 2 pounds
red or black currants that have been cleaned and picked over. Chill before
you serve.



STEWED DRIED FRUIT IN WHITE

WINE (TROCKENOBSTKOMPOTT IN


WEISSWEIN)



8 SERVINGS

Ingredients:

½ to ¾ cup sugar

1 cup water
1 cup white wine
2 pounds mixed dried fruits
2 slices of lemon studded with 3 cloves each
lemon juice and white wine to taste


Directions:

1. Follow instructions on package as to whether or not fruit needs
soaking. The best dried fruit is that which is purchased in bulk

and does not have sulphates added; they need overnight
soaking. Put soaked or unsoaked fruit in a heavy deep cooking
pan with water, wine, ½ cup sugar and clove-studded lemon
slices and simmer until done. If more sugar is needed, put in as
required.
2. When fruit is done season with lemon juice and more white
wine. Chill meticulously before you serve. Although lemon

slices are not served with the fruit, they are usually stored with
it. This compote tastes best when made a day or two in advance.



STEWED GOOSEBERRIES

(STACHELBEERKOMPOTT)



6 SERVINGS

Ingredients:

¼ vanilla bean, or ½ teaspoon vanilla extract, or ½ stick
cinnamon
1 cup water
1½ cups sugar
1½ to 2 pounds gooseberries


Directions:


1. Wash, pick over and clean gooseberries. Bring water and sugar
to boil for five minutes, or until a syrup is achieved. Put in
vanilla bean or stick cinnamon to sugar syrup as it cooks.
2. When liquid is syrupy, put in gooseberries and simmer about
five minutes, or until done. If you are using vanilla extract, put
in it now; otherwise remove cinnamon or vanilla bean. Chill

before you serve.



STEWED RHUBARB


(RHABARBERKOMPOTT)


6 SERVINGS


Ingredients:
1 cup water

1 to 1½ cups sugar
2 pounds rhubarb
strip of lemon or orange peel, or ½ strip vanilla bean or 1
teaspoon vanilla extract


Directions:

1. Rinse rhubarb. If young and soft, do not peel; otherwise strip
off tough stringy coating. Cut in ½″ to ¾″ pieces. Put in pot and
drizzle with sugar. Put in lemon or orange peel, vanilla bean or

extract.
2. Cover and simmer gently 5 to ten minutes. Rhubarb must be
soft, but do not overcook or pieces will lose their shape. If you
use vanilla extract, mix it in now to taste; otherwise remove
citrus peel or vanilla bean.
3. Taste to see if more sugar is needed; if so, mix in while fruit is

hot so it will dissolve. Chill meticulously before you serve.


STRAWBERRY CREAM


(ERDBEERCREME)


6 SERVINGS


Ingredients:

¼ cup cool water
½ cup sugar, or to taste, depending on sweetness of berries
1 cup heavy cream, whipped
1 cup milk
1 envelope plus 1 teaspoon unflavored gelatin
1 quart ripe strawberries

2 egg whites, stiffly beaten



Directions:
1. Wash, hull and dry strawberries. Purée through a sieve or in an

electric blender. Beat sugar into berry purée until it is sweet
enough. Pour in milk and mix meticulously with purée.
Tenderize gelatin in cool water and then set over hot water until
thoroughly blended.
2. Beat swiftly into milk-purée mixture, which must be at room
temperature or a little warmer. (If it is not, set it over hot water

two or three minutes.) When gelatin is well mixed with milk
mixture, chill. When thickened and just starting to set, fold in
whipped cream and beaten egg whites, gently but meticulously,
with a rubber spatula. Turn into a glass serving container and
chill until set.



STRAWBERRY SNOW WITH


WHIPPED CREAM

(ERDBEERSCHNEE MIT


SCHLAGSAHNE)



4 TO 6 SERVINGS

Ingredients:

¼ cup heavy cream, whipped
½ cup sugar, or to taste
1 pint fresh ripe strawberries, washed and hulled
2 egg whites
vanilla to taste


Directions:

1. Rub washed, hulled berries through a fine sieve or purée using a
blender. Combine with unbeaten egg white and sugar and beat

rapidly until mixture forms glossy stiff peaks.
2. Use a rubber spatula to fold whipped cream into strawberry
mixture and season with vanilla. This may be chilled or served
at once.

STUTTGART APPLE-RICE


(STUTTGARTER APFELREIS)


10 SERVINGS

Ingredients:

¼ vanilla bean, or 1 teaspoon vanilla extract, or to taste

½ cup rum or arrack, or to taste
⅔ cup sugar
1 envelope unflavored gelatin tenderized in 3 or 4 tablespoons
cool water, or ½ cup red currant jelly
1 pound rice
1 pound sugar

1 quart water
10 moderate-sized cooking apples, if possible Rome Beauties or
similar apples that are not too sour
3½ to 4 cups milk
5 tablespoons raisins or chopped brandied fruits
juice of 1 lemon
strip of rind from 1 lemon


Directions:


1. Rinse rice and cook until soft in milk together with sugar and
vanilla bean. All milk must be absorbed by the time rice is
done; if mixture becomes thick too swiftly, put in more milk.
Do not stir rice as it cooks. When finished, kernels must be soft
but should not lose their shape. If vanilla bean was used,
remove it; if using vanilla extract, put in it to taste now. Let rice
cool. Mix water with sugar in a big wide pot or deep frying pan.

2. Cook gradually 5 to ten minutes, or until a syrup is achieved.
Put in lemon juice and rind. Peel and core apples but do not cut
them. Fill core of each with a few raisins or chopped brandied
fruits. Put whole apples in syrup, cover and poach slowly until
just soft, approximately eight to ten minutes. Be careful that
apples do not overcook and fall apart. Remove apples

cautiously using a slotted spoon and cool. Remove lemon peel
from syrup.
3. Season syrup with rum or arrack; mix 1 cup of it into rice. Pour
rice into a wide glass serving container and chill. Put in

tenderized gelatin or red currant jelly to remaining hot syrup

and stir until thoroughly blended. Let cool down a little until
syrup just starts to become thick but is not set. If it does set,
heat slightly until melted. When apples are cool, mask with
thickened syrup. Keep spooning or brushing syrup onto apples
until a thick glaze covers each. Put glazed apples in the middle
of the rice. To serve, spoon one apple and a scoop of rice onto
separate dessert plates.



SUMMER FOUR-FRUIT COMPOTE


(SOMMERVIERFRUCHTKOMPOTT)



Ingredients:
1 pound ripe black bing cherries

1 pound sour cherries
1 quart raspberries
1 quart red or black currants
1½ cups sugar
4 cups water


Directions:

1. Wash, clean and remove stems, leaves, etc., from fruit. Cherries
may be left unstoned, or stoned and cut in half. Simmer sugar

and water together five minutes, or until a syrup is achieved.
2. Put cherries and currants in syrup and simmer about five
minutes. Pour into a big container and put in raspberries. Season
with white wine, if you prefer. Chill before you serve.



DESSERT SAUCES (SÜSSE


SOSSEN)





ALMOND SAUCE (MANDELSOSSE)


ABOUT 2½ CUPS

Ingredients:

⅓ cup blanched, grated almonds

1 egg white, stiffly beaten
1 egg yolk
1 tablespoon cornstarch
2 cups milk
2 or 3 drops almond extract, to taste
4 tablespoons sugar


Directions:

1. Mix milk and almonds, heat, cover and steep about ten minutes.

Beat cornstarch, sugar and egg yolk together in top of an
enameled twofold boiler until mixture is light and frothy. Beat
in warm almond-milk with grated nuts. Put over hot, not
boiling, water that doesn’t come in contact with the upper pan.
2. Cook over simmering water, stirring continuously, until the
mixture turns thick enough to coat a wooden spoon. Season
with extract and beat in egg white after custard has been taken

off the heat. Serve hot or cold.


COLD RASPBERRY OR STRAWBERRY


SAUCE (KALTE ERDBEER- ODER


HIMBEERSOSSE)


2 CUPS

Ingredients:


¼ to ⅓ cup sugar
½ cup white or red wine
1 to 1½ pints ripe strawberries or raspberries


Directions:

1. Rinse berries; hull strawberries.
2. Purée through a sieve or in an electric blender and beat in sugar
and wine.



FOAMY COFFEE SAUCE

(KAFFEESCHAUMSOSSE)


ABOUT 2 CUPS

Ingredients:

¼ cup heavy cream, whipped
¼ cup sugar

1 cup strongly brewed black coffee
1 loaded teaspoon cornstarch
2 egg whites, stiffly beaten
2 egg yolks


Directions:

1. In top of an enameled twofold boiler, mix coffee with egg yolks
and sugar; then beat in the cornstarch. Set over hot, not boiling,
water that doesn’t come in contact with bottom of upper pan or
container.

2. Cook and beat until dense enough to coat a wooden spoon. Turn
off the heat and mix in egg whites and whipped cream until
mixture is light and frothy.



FOAMY HAZELNUT CREAM


(HASSELNUSSCREMESOSSE)


ABOUT 2 CUPS

Ingredients:

¼ cup sugar
½ cup cold milk
1 cup water

1 loaded teaspoonful cornstarch
2 egg whites, stiffly beaten
2 egg yolks
rum to taste
sugar to taste
two to three tablespoons crudely chopped hazelnuts


Directions:

1. Put sugar in heavy-bottomed deep cooking pan using low heat

until a golden-brown color is achieved, shaking frequently so it

does not burn. Mix in chopped nuts until coated with sugar. Put
in water and simmer until mixture is smooth and syrupy,
approximately five minutes.
2. Beat in milk, egg yolks and cornstarch; place over hot, not
boiling, water that doesn’t come in contact with the upper pan.
Cook and beat until the mixture turns thick enough to coat a
wooden spoon. Turn off the heat, season with sugar and rum to

taste and beat in egg whites.



FOAMY WINE SAUCE

(WEINSCHAUMSOSSE)



ABOUT 2 CUPS

Ingredients:

½ cup plus 1 tablespoon sugar
1 cup white wine such as Moselle
1 teaspoon cornstarch
1 whole egg
2 egg yolks
egg whites, stiffly beaten

teaspoon lemon juice


Directions:

1. In the top of an enameled twofold boiler, beat egg yolks, whole
egg, sugar and cornstarch until light and frothy. Slowly beat in
wine and lemon juice. Set over hot, not boiling, water that
doesn’t come in contact with bottom of upper pan.
2. Cook and beat continuously, until the mixture turns thick
enough to coat a wooden spoon. Remove upper pan from hot

water and beat in egg whites. Serve hot. To serve cold, place
upper pan in container of ice after egg white has been folded in
and beat until thick.



FRUIT SAUCE (FRUCHTSOSSE)


ABOUT 2 CUPS

Ingredients:

½ cup sugar, or to taste
2 cups fruit juice such as raspberry, strawberry, cherry, plum or

red currant, or 4 tablespoons fruit preserves or marmalade with
2 cups water, or 1 cup fruit purée with 1 cup water
2 teaspoons cornstarch dissolved in a little cool water, white
wine or fruit juice
lemon juice and/or white wine to taste

strip of lemon peel


Directions:
1. Bring fruit juice, or preserves and water, to its boiling point

with lemon peel and sugar to taste. You will require less sugar
with the preserves than with the juice. Mix in dissolved
cornstarch, bring to its boiling point and simmer two or three
minutes, or until sauce is dense and clear.
2. Season with lemon juice and wine to taste. If you use fruit
purée, from fresh or frozen fruit, cook water and lemon peel and

when it is boiling, mix in dissolved cornstarch. Simmer two or
three minutes until thick, then mix in purée and season with
sugar, lemon juice and wine to taste. Serve hot or cold.



HOT RED WINE SAUCE (WARME

ROTWEIMOSSE)



2 CUPS

Ingredients:

⅓ to ½ cup sugar
1 teaspoon cornstarch dissolved in a little cool water, optional
2 cloves

2 cups red wine
2 strips of lemon peel
rum, optional and to taste
small stick of cinnamon


Directions:

1. Simmer red wine with sugar, lemon peel, cloves and cinnamon

about five minutes. Do not boil. If you prefer, the sauce can

then be seasoned with rum.
2. For a thin sauce, strain and serve hot. If you would like it
slightly thickened, stir dissolved cornstarch into hot sauce and
simmer one more minute or two, or until it becomes thick.



LEMON SAUCE (ZITRONENSOSSE)


2 CUPS

Ingredients:

½ cup sugar

½ cup white wine
1 cup milk
1 tablespoon cornstarch
2 egg whites, stiffly beaten (not necessary)
3 egg yolks
grated rind of 1 lemon
juice of 2 lemons


Directions:


1. Beat egg yolks with sugar, lemon rind and cornstarch until
mixture is light and frothy. Do this in top of an enameled
twofold boiler. Mix milk, wine and lemon juice and beat into
egg-yolk mixture. Set over hot, not boiling, water that doesn’t
come in contact with the upper pan.
2. Cook over simmering water, beating continuously, until mixture
is custardy and dense enough to coat a wooden spoon. If you

desire this sauce to be foamy, beat in egg whites after custard
has been taken off heat. Serve hot or cold.



PRUNE SAUCE WITH ALMONDS

(PFLAUMENOSSE MIT MANDELN)



Ingredients:

⅓ cup slivered blanched almonds
½ pound prunes
1 tablespoon butter

1 tablespoon flour

prune cooking liquid
rum to taste, or powdered cinnamon to taste
strip of lemon peel
sugar to taste
water to immerse


Directions:

1. Soak and cook prunes in water to immerse, with lemon peel.
Remove pits from cooked prunes; cut or dice finely. Reserve

cooking liquid. Melt butter in a deep cooking pan and when it is
hot and bubbling, mix in flour. Sauté and stir using low heat
until flour just starts to turn color, approximately 3 minutes.
2. Pour in prune cooking liquid and beat until the desired
smoothness is achieved with a wire whisk, using low heat, until
sauce is smooth and thick. Mix in prunes and almonds and
simmer ten minutes. Season with sugar and rum or cinnamon.



SAUCE OF DRIED APPLES OR


APRICOTS (SOSSE AUS


GETROCKNETEN ÄPFELN ODER

APRIKOSEN)



Ingredients:

⅓ to ½ cup sugar to taste
½ pound dried apples or apricots
1 tablespoon cornstarch dissolved in a little cool water (not
necessary)

lemon juice to taste
strip of lemon peel
water to immerse


Directions:

1. Soak dried fruit in water to immerse for quite a few hours.
Simmer in same water together with a strip of lemon peel until
fruit is tender. Remove peel and purée fruit through a sieve or in
an electric blender. Season purée to taste with sugar and simmer

three to four minutes.

2. If you desire a slightly thickened sauce, stir dissolved
cornstarch into hot sugared purée and simmer two or three
minutes. Season with lemon juice. Serve hot or cold.



VANILLA SAUCE (VANILLESOSSE)


2½ CUPS

Ingredients:

¼ cup sugar
½ vanilla bean or 1 teaspoon vanilla extract

2 cups milk
2 egg whites, stiffly beaten (not necessary)
2 teaspoons cornstarch
3 egg yolks


Directions:

1. In the top of an enameled twofold boiler, scald milk with vanilla
bean. If you use extract, scald milk, then stir extract in. Beat egg
yolks with sugar and cornstarch until light and frothy. Pour

vanilla-flavored milk into egg-yolk mixture slowly, stirring
rapidly as you do so.
2. Pour mixture back into top of twofold boiler and set over hot,
not boiling, water that doesn’t come in contact with the upper
pan. Cook over simmering water, stirring continuously, until
sauce becomes custardy and dense enough to coat a wooden
spoon. If you would like a foamy sauce, beat egg whites into

hot custard until frothy. Serve hot or cold.


WHIFFED CREAM (SCHLAGRAHM)



Whipped cream mixed with grated chocolate, pumpernickel crumbs, sugar
and cinnamon is heaped into parfait or sherbet glasses, chilled and served
as dessert in Germany. Various fruits such as ripe berries are prepared in
similarly. Finely powdered espresso coffee, liqueurs such as maraschino,
puréed cooked chestnuts and rum or arrack are also blended with sugar,
and sometimes vanilla, as seasonings for whipped cream.

WHITE RUM SAUCE


(WEISSRUMSOSSE)


ABOUT 1 CUP

Ingredients:

½ cup water

⅔ cup sugar
1 to 2 tablespoons light rum
4 egg whites, stiffly beaten


Directions:

1. Simmer water and sugar in heavy deep cooking pan five
minutes or until a syrup is achieved.
2. Mix in egg whites and season with rum.



WHITE WINE ZABAGLIONE


(WEINCHAUDEAU)


6 TO 8 SERVINGS

Ingredients:

⅓ cup sugar

1½ cups Moselle wine
6 egg yolks


Directions:

1. In the top of a big enameled twofold boiler, beat egg yolks with
sugar until thick and pale yellow. Set over bottom pan that is a
third full of cool water. Begin heating water and keep beating
egg yolk and sugar, progressively pouring in white wine.
2. By the time water is simmering, custard must be thick, frothy
and hot. Be careful that water does not boil, or egg will cling to

pan. Ladle into parfait glasses or whiskey-sour glasses. This can
also be served cold. Set pot in container of ice and beat until
custard is dense and cold. Serve in the same sort of glasses.

ICE CREAMS AND FROZEN


DESSERTS (EIS UND



GEFRORENE NACHSPEISEN)




ALMOND NOUGAT SUNDAE


(KROKANTBECHER)



Fill chilled parfait or sherbet glass with almond or other nut ice cream.
Drizzle with chopped or powdered praline, crushed bitter macaroons, a
little Curaçao and top with sweetened whipped cream.



BLACK FOREST SUNDAE

(SCHWARZWALDBECHER)



Fill chilled parfait or sherbet glass with vanilla ice cream. Drizzle with
chilled stoned, halved cherries (fresh or canned, but not maraschino),
chopped walnuts, a little kirsch, chocolate sauce and sweetened whipped
cream.



HAWAIIAN SUNDAE

(HAWAÜBECHER)



Fill chilled parfait or sherbet glass with pistachio ice cream. Drizzle with
chilled crushed pineapple, fresh or canned, rum, crushed or diced
macaroons, toasted almonds and sweetened whipped cream.



ROYAL SUNDAE (KÖNIGSBECHER)


Fill chilled parfait or sherbet glass with a layer each of vanilla ice cream
and lemon ice. Drizzle with mixed candied fruits such as citron, angelica,
orange and lemon peel and candied cherries. Put in a little cassis liqueur
and sweetened whipped cream and serve with macaroons or slices of

pound cake.

STRAWBERRY SUNDAE


(ERDBEERHECHER)


Fill chilled parfait or sherbet glass midway with vanilla or strawberry ice
cream. Fill glass with cut fresh strawberries that have been marinated in a
little sugar and kirsch 2 hours. Drizzle with sweetened whipped cream.



TUTTI-FRUTTI SUNDAE (TUTTI-


FRUTTIBECHER)


Fill chilled parfait or sherbet glass with strawberry ice cream or raspberry
sherbet. Drizzle with mixed fresh fruits and/or berries that have been

marinated in a little sugar, rum and kirsch 2 hours. Top with sweetened
whipped cream.


ICE CREAM BOMBES AND


MOUSSES (EISBOMBEN)


These are easy to prepare and look absolutely spectacular, especially if
you’re going for a festive vibe. To make these, you will require special

bombe molds with tight-fitting lids. A bombe with a 4- to 5-cup volume
will serve four to 8 people, depending on the toppings you use. The cream
for the filling must be softened barely sufficient so it can be packed into
the mold using the back of a tablespoon. It should not liquefy. If it
becomes too tender while you work with it, freeze it again until solid

before resuming. Coat the mold with a 1″ shell of your first cream. Cover
and chill until hardened, then put in a second shell of a different-color
cream or sherbet. Cover and chill until hardened once more. Fill the center
hollow with a third color cream or sherbet, or with flavored whipped
cream or fruit purée,. Cover and chill until fully set. If you want, the mold
can be filled in three horizontal bands. Always stand mold, lid side up, in
the freezer.

To unmold a bombe, dip it, lid side up, in super hot water for a second or

two. Dry and open cover. Loosen edges using a knife and invert onto a
chilled serving platter. Decorate using whipped cream and fruit or nuts. To
serve, cut in long wedges.

A bombe should always be well filled with cream. It is ok to open the

mold when you desire to check to see if the cream has frozen to the right
consistency.


ALMOND-PRALINE BOMBE


(KROKANTBOMBE)


4 TO 6 SERVINGS


Ingredients:
Praline:


⅔ cup blanched almonds, chopped
2 cups sugar
4 cups heavy cream, whipped


Bombe:

2 egg yolks
2 tablespoons maraschino liqueur scant 2 cups sugar, or to taste



Directions:
1. Heat sugar slowly in a heavy-bottomed deep cooking pan and

when melted, mix in almonds. Cook slowly, stirring regularly,
until syrup and almonds are rich golden brown. Pour onto a
buttered flat pan and cool until hard. Then cut into little pieces.
2. Beat egg yolks, liqueur and sugar into whipped cream. Fold in
chopped-nut praline. Turn mixture into a chilled, washed 4- 5-
cup bombe. Cover and freeze until set, two or three hours.



BUTTERMILK-RUM BOMBE


(RUMEISBOMBE, ODER ZITTELEIS)


6 SERVINGS

Ingredients:

1 quart thick buttermilk or sour milk
1 teaspoon vanilla

1 to 1¼ cups sugar

2 ounces milk chocolate, chopped or finely diced

2 tablespoons rum
six to eight crisp bitter macaroons, finely diced


Directions:

1. Beat milk with rum, sugar and vanilla until thick and foamy.
Put in sugar progressively, until milk is as sweet as you prefer
it.
2. Fold in diced macaroons and chocolate. Turn into a chilled an
washed 5- to 6-cup mold and freeze until set.



CHOCOLATE BOMBE


(SCHOKÓLADENBOMBE)


4 TO 6 SERVINGS


Ingredients:
⅓ cup sugar

1 cup milk
1 cup semi-sweet chocolate bits, or the equivalent amount of
any good bittersweet chocolate.
1 teaspoon vanilla
3 cups heavy cream, whipped
4 egg yolks



Directions:
1. Chill a 4-cup bombe mold 1 hour before filling. Put the

chocolate bits in a deep cooking pan with milk and set over a
pan of boiling water until chocolate has melted completely.
2. Stir until milk and chocolate are smoothly mixed; allow to cool.
Beat egg yolks well, together with sugar and vanilla, and mix in
cooled chocolate-milk mixture. Put back over a pan of
simmering (not boiling) water, or directly using super low heat;

cook, stirring continuously, until mixture becomes thick and
coats a wooden spoon. Set aside to cool. While chocolate
mixture is cooling, whip cream stiffly.
3. When mixture is fully cooled, fold in whipped cream using a
rubber spatula; work in lightly, swiftly but meticulously,
otherwise there will be lumps of white cream frozen into the

midst of the chocolate. Wash the chilled mold and shake out

surplus water.
4. Turn chocolate filling into mold and place cover on firmly. Put
in freezer about five or six hours, or until filling is solid but still
creamy. You must be able to just barely pierce it with a sharp
pointed knife.



CURRANT ICE (JOHANNISHEEREIS)



6 SERVINGS
Ingredients:


¼ cup cold water
½ tablespoon unflavored gelatin
1 cup sugar, or to taste
1 quart ripe currants, black or red
2 cups water or wine
white wine to taste, if berries were cooked in water


Directions:

1. Rinse currants and pick over cautiously. Cook in 2 cups water

or wine, covered, simmering five to seven minutes, or until
berries are tender enough to mash. Purée through a sieve. Soften
gelatin in ¼ cup cold water and set over hot water until
thoroughly blended. Bring currant purée to its boiling point with
sugar, stirring continuously using low heat until it becomes
thick.
2. Flavor with wine. Mix in dissolved gelatin. Cool slightly, then

pour into fridge trays and place in freezer. When stiff but not
hard, turn into a chilled mixing container and beat with a rotary
beater until snowy. Return to freezer in tray or bombe mold and
freeze until hard.



FOOD OF THE GODS


(GÖTTERSPEISE)


Whether you prepare it with pumpernickel or macaroon crumbs, this is a
luscious dessert that looks elegant but is easy to make.

6 TO 8 SERVINGS

Ingredients:


1 generous cup stale pumpernickel or macaroon crumbs (use
crisp bitter Italian macaroons, amaretti, for this; 14 to fifteen
will give right amount of crumbs)
2 egg yolks
2 tablespoons rum
3 cups heavy cream, whipped
two to three tablespoons confectioners’ sugar


Directions:

1. Chill a 4-cup mold in freezer 1 hour. Drizzle crumbs with rum

and stir until uniformly and meticulously moistened; set aside.
Whip cream, beat in yolks and sugar and fold into rum-soaked
crumbs. Wash mold and turn cream and crumb mixture into it.
2. Cover top with waxed paper and set in freezer around six hours;
cream must be solid but creamy; it should not be frozen hard.
At first this might not look like enough for six to eight people;
but it is extremely rich and one can seldom finish a bigger

portion. It is a first cousin to the Italian tortoni, which is always
served in tiny paper cups. If you want, you can mold this dessert
in similarly and serve individual portions.



LEMON BOMBE (ZITRONENBOMBE)


4 TO 8 SERVINGS

Ingredients:

1 egg yolk
2 cups heavy cream, whipped

2 tablespoons candied fruits
3 cups lemon ice or sherbet
rum or arrack to taste
sugar to taste


Directions:

1. Allow the lemon ice to tenderize barely sufficient so you can
mix it with candied fruit. Pack mixture into a chilled and
washed 4- to 5-cup bombe, until half full. Chill until set. Beat

cream until firm. Put in egg yolk after cream is half stiff and

flavor with sugar and rum or arrack to taste.
2. Fill rest of mold with whipped cream and freeze approximately
four hours, or until fully firm.



MAY BOMBE (MAIBOMBE)


4 TO 8 SERVINGS

Ingredients:

½ cup strawberry purée made from fresh or frozen berries
½ recipe Woodruff Ice, below

2 cups heavy cream, whipped
a few drops red food coloring
sugar to taste, if required


Directions:

1. Prepare ½ recipe for ice and freeze until almost hard. Chill a 4-
to 5-cup bombe, wash with water and shake out surplus. Pack
ice on bottom and around sides of bombe, making a shell about
¾″ thick. Work very swiftly as ices should not get tender

enough to liquefy.
2. Using back of a tablespoon, press ices tightly against sides of
mold. Freeze until hard. Whip cream until stiff, flavoring with a
little sugar as it starts to stiffen. Mix in strawberry purée and
food coloring. (If you use frozen berries, do not put in sugar to
the cream.)
3. Mix thoroughly. Fill center of bombe with strawberry-whipped

cream. Cover cream using a sheet of waxed paper and then put
lid on firmly. Freeze approximately four hours, or until fully
firm.



ROMAN ICE PUNCH (RÖMISCHER


EISPUNSCH)


1 SERVING

Ingredients:

½ pint chilled champagne (if possible German Sekt)

½ to ¾ cup orange or lemon ice

1 tablespoon arrack or maraschino liqueur
orange or lemon peel (not necessary)


Directions:

1. Put orange or lemon ice in a chilled highball, iced tea or ice
cream soda glass.
2. Pour arrack or maraschino over ice and stir lightly using a
spoon. Fill glass to brim with chilled champagne and serve
using a spoon and straw. If you prefer, a strip of orange or

lemon peel can be added as a decorate.


VANILLA BOMBE (VANILLEBOMBE)



6 SERVINGS

Ingredients:

¾ cup sugar
2 cups light cream
2 teaspoons vanilla extract
3 cups heavy cream, whipped

5 egg yolks


Directions:
1. Beat egg yolks with sugar until mixture is dense and pale

yellow and then beat in the light cream. Put container over hot
but not boiling water; water should not touch the bottom of
container.
2. Heat and stir until mixture becomes thick enough to coat spoon.
3. Allow the mixture to cool; then put in vanilla; fold in whipped

cream gently but meticulously using a rubber spatula. Wash a 5-
cup chilled bombe mold with cold water and put in mixture.
Cover firmly and freeze approximately four hours.



WHIPPED-CREAM FRUIT BOMBE

(SCHLAGRAHMBOMBE MIT


FRÜCHTEN)

4 TO 6 SERVINGS

Ingredients:


2 cups cut-up stewed or frozen and thawed fruit, such as
peaches, apricots, cherries or sour cherries, canned crushed
pineapple or any berries
3 tablespoons rum, arrack, kirsch, orange liqueur or maraschino
4 cups heavy cream, whipped confectioners’ sugar to taste
8 to 10 crushed crisp bitter macaroons


Directions:

1. Fruit may be cut in small dice, crushed or, if small, left whole.
Drain thoroughly and do not use any of the compote syrup.

Moisten crushed macaroons with liqueur.
2. Whip cream and when it starts to thicken, beat in sugar, a little
at a time, to taste. Fold cream into fruit and crumbs. Turn into a
chilled and washed 5-cup mold.
3. Cover and freeze until set, approximately two to four hours.



WOODRUFF ICE


(WALDMEISTEREIS)


ABOUT 1 QUART

Ingredients:

1 bunch woodruff, fresh or dried
1 cup sugar

1 cup water
1 orange, peeled, seeded and thinly cut
3 cups white wine or, if possible, apple wine
juice of 1 orange
juice of 2 lemons


Directions:

1. Simmer sugar and water together about five minutes or until
they make a syrup. Cool and put in wine. If woodruff is fresh,

wash, clean and remove roots and dead leaves and dry. Put
fresh or dried woodruff in a glass or porcelain container and
cover with wine and sugar syrup mixture. Put in slices of orange

and marinate for around thirty minutes if you use fresh

woodruff, ½ hours if you use dried.
2. Put in juice of orange and lemons and strain mixture, removing
woodruff branches before you do. Freeze in an ice cream
freezer if you got one. Otherwise use fridge trays in freezer or
ice-cube unit. Using a rotary beater, whip sherbet after the first
hour or when it is half set. Whip again every half hour or the
moment ice crystals form. Do this until ice is solidly frozen.

ABOUT THE AUTHOR



Hannah Becker was born in Bavaria, a state in South-East Germany. Her
parents moved to the United States of America when she was very young.

Inspired by her mother’s classic German cooking, Hannah became a
professional food writer and is best known for her series of classic German
Cookbooks.

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