In 1894, this German apple pie was the best in the world. Now nobody bakes such cakes
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- Опубліковано 7 чер 2022
- Try this amazing apple pie that will delight your whole family.
This recipe was enticing to me because it only needed 8 eggs, which is probably not even seen today. The recipe is based on a book from 1894. I hope you like it and try to make it at home.
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Ingredients:
100 grams of butter
200 grams of powdered sugar
5 eggs
Lemon peel
250 g flour
4 apples
3 eggs
250 g 30% sour cream
1 tablespoon of sugar
1 tsp cinnamon
Bake: 180°C / 356°F 35 mins.
#simple_recipes #baking #Berlin
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Pan is 35 cm x 45 cm, or 13.78 inches x 17.72 inches.
Other tips:
- Use room temperature eggs when adding to butter and sugar. Otherwise your butter will get hard and not mix in.
- Use apples that get soft. I used Cosmic crisps and they stayed very crunchy, almost like they didn't bake at all. Like Granny Smiths do, but even more than that. Definitely going to try Gala or Fuji when I make this again.
- Do not bake in a 9 x 13 dish. It will not brown and will dry out a bunch if you bake it longer than stated. It may work if the temperature and time are altered but I don't know how to do that.
- The flavor is superb. Delicate and not sickening sweet. Definitely don't skip the lemon rind.
Thanks so much for helping out the others! 😊
@@Einfache-Rezepte It was my pleasure. Thank you for posting. I absolutely love paying tribute to old things from long ago so I will be making this recipe for my family for years to come. Plus, I am from German Heritage and I don't have a lot of family recipes.
Cred ca vrei sa spui tava 25x35, pentru ca 35x45 este absolut imensa.
p
Thank you 🙏❤
During the 1980's, I went to Germany and stayed with my Oma for 6 months. She didn't speak English and I didn't speak German, but somehow, we got along. She made this cake, several times, while I was there and I carefully wrote down the recipe, as I watched her. I tried making it several times, and while it was "okay", it wasn't nearly as good as hers. But, I'm going to try it again!
I have the same situation. I think it’s because our dairy, eggs, fruit, wheat are processed differently than they are in Europe. I’m Canadian. Plus, nothing beats the addition of Oma’s magic!
That's what Oma's do. Science has yet to find the answer as to how they do it. But jokes aside, everything tastes better if it's made from you Oma
@@michelej4971 соглашусь с Вами, качество муки имеет большое значение.
Sweet memory 🍎
Everything tastes better when it's made with love. ❤️🤗🥰
I grew up in Germany, and my mom made this cake all the time, minus the topping. She used a Streusel topping instead. It is also very good with plums or cherries, and every other fairly firm fruit. Oh, the memories!
"and my mom made this cake all the time"
Exactly my thought. That apple cake is quite common in Germany.
#χ
And don't forget raisins ! Put them underneath the apples or they would burn, if you put them on top.
So delicious !
@@karindickinson7993dough without baking powder?
@@tatianatatiana2635
I always put in baking powder
My grandmother came from a German family. She said when she was little she spoke it because her grandparents did. Later on she stopped using it and forgot it. Anyways.. when I was little she made the BEST apple pies!! The best kind of any kind. She made cherry, blueberry, apple, rhubarb. He pie crust was so good and she said she stopped baking cause crisco changed its ingredients amd also my grandpa died. They knew each ther since childhood. They are both in heaven now.
My mom used crisco all the time. Until she met my stepdad who was a farmer. Then she used pig lard. In her cooking and I believe her baking too.
Będzie zmartwychwstanie to znowu ich spotkasz.
Если бы люди по всему миру пекли пироги и пили чай,то не было бы войны и горя..Спасибо за прекрасный рецепт🤗))
And had a massage once a month.
Egyetértek Veled🌷
Estas en lo cierto 😊
И не было бы россиян поддерживающих войну.
@@dumanzhumadilov1125 завались нахер. Я пеку пироги и счастлив, нафиг ты сюда приплетаешь эту хрень?
My mother used to make this cake all of the time. She never gave me a proper recipe because it was all in her hands. Thank you so much for posting this. I will now be sharing a part of my german heritage to my kids.
All in her head is what I think you mean to say
@@roncantrell2836 no, it was measured by hand, my mother measures this way
@@arcade007 regardless it looks good
I think that before we pass. We should all post our lives on a compact disk.
Come-on, Mr. Ronald Mcdonald. You are such a funny little 🤡 clown. Yeah those of us who have common sense know exactly what she meant.
This is why I love old-timey food. The recipes are usually very simple and to the point, since people back in the day didn’t have access to tons of spices and products. And that’s what makes it great. The simplicity makes every taste pop!
Well, this is from just before the turn of the 20th century so the people would in theory have had a lot of spices available already, but they really aren't neccessary for apple cake.
@@darthplagueis13 Not necessarily. People in major cities always have access to “more”. Doesn’t mean others did. Nor that the imported spices and herbs were within the budgets of most. Or that they were to the “tastes” of most locals. My mom had lots of spices we do not remember her using while she raised us. When she died in her 80s they were still in her pantry. Same old little cans. I assume she got them for recipes she tried and never used them again. I can guarantee the small rural farming town she grew up in did not have a lot of “exotic” spices and herbs sold at the tiny country store.
I'd like one where they actually make what they mean and not just use random words.
This is a cake and NOT a pie.
Yes, I will die on this hill.
You can't just randomly call something what it ain't.
That's like me saying, Oh. I'm gonna serve chocolate mousse to my guests, then proceed to make chocolate pudding.
They ain't even remotely the same.
Pudding is cooked to thicken up, mousse is not and pudding is thick and dense, mousse is light and airy.
It's also has a completely different texture.
Or...Saying I'd bake a cake, then proceed to make a pie.
That's not how reality works and frankly, I'm sick of people trying to pull this stupid bs.
A cake is a ake.
A pie is a pie.
What they made is a c.a.k.e.
Not a pie.
I’m chalking it up to English potentially not being their first language. Take it easy.
@@alricaneshamaI really enjoyed this apple pie video.
My family has been making this pie here, in Brazil, since we arrived here, almost 500 years ago! It's a great tradition and we use different fruits, not just apples! But the Banana one is the best version!
Vielen Dank! Ich werde es schaffen. Als Rentner lebe ich in einem ungarischen Dorf und meine Lieblingsbeschäftigung ist es, mein Essen zuzubereiten. Ich wünsche dir gute Gesundheit!
Hallo und guten Morgen. Ich Lebe auch in einem Ungarischen Dorf. Szia
Hogyan olvasok olyat, amitől kötődést érzek valakihez, akivel valószínűleg soha nem fogok találkozni, egy faluban a fél világban, ahová soha nem fogok eljutni, olyan nyelven, amellyel soha nem fogok találkozni? Ennek ellenére mindketten szeretünk új főzni. Úgy tűnik, az emberi állapot univerzális. Üdvözlet Texasból, USA-ból.
この人生において、貴方に会えることがなくとも、アップルパイの作成の成功を祈っています。
Qdo fizer me envie um pedaço por favor
Ich lebe in Deutschland im Norden und backe sehr gerne Kuchen und Muffins. Ich backe diese Tage Apfelkuchen, Kirschkuchen und Pflaumenkuchen, bald gibt es die ersten Kirschen bei uns am Baum und im Supermarkt.
Apfelkuchen backe ich am liebsten im Herbst und Winter wenn es kalt ist. Dazu heißer Kakao, Kaffee Latte Macchiatto oder Tee passen wunderbar.
Jeder freut sich wenn ich ihm Kuchen anbiete, deshalb ist er immer sehr schnell aufgegessen.
Es geht wirklich viel leichter als man denkt, jeder kann es lernen einen Kuchen zu backen.
Einen Rührkuchenteig (Grund Teig) mit Eiern, Butter oder Sonnenblumenmargarine und einfach Apfelscheiben obendrauf verteilen und ein paar Stücke in den Kuchenteig geben.
Oder Kirschen (ohne die Kerne) im Teig verteilen. In einer Kuchenform oder Muffinform verteilen, backen, fertig! 🤗🥧
DANKE SEHR!DAS IST SUPER!ICH KOMME VON GRIECHENLAND!!!
Una delicia de abuela.
La repostería y la cocina son una muestra de amor de paciencia y dedicación.
La vorágine industrial en la que vivimos, nos ha hecho perder el sentido de estas preparaciones.
Gracias por recordarnos y compartir.
Saludos desde Chile.
my mom, (who was of German & Polish decent) made something incredibly similar to this, she called it a sour cream apple crisp. it was delicious. I miss her baking; she was the best!!!
My father is German and he used to get my mother to make this a lot growing up. It’s not exactly the same, we never had a topping, just with apples or plums on top and that’s it. I make kuchen all the time based on my family’s recipe and my husband (who isn’t German) absolutely loves it. I’m excited to try this version, thank you!
Kuchen was baked and brought to our home at the Holidays, from a Germans from Russia community where my Grandparents lived.
I was hoping this recipe would be as good.
With plums is my favorite! Mmmm
My Oma called it a "dadgie" lol loved my Oma so very much. She taught me so many things.
This was eight beautiful minutes of time travel. 60 years ago I would sit with my mother while she baked like this. I would operate the mixer and add the ingredients. Thankyou so much for posting this.
Thank you very much for your kind comment. You made me very happy. I wish you a beautiful day
@@Einfache-Rezepte Подскажите, пожалуйста, размер Вашей формы, в которой выпекали пирог.
@@natalinka4799 противень
My mother makes this for me every year at Christmas. We’re from Florida, born and raised, and I have no idea where she got the recipe. We’ve always called it apple kuchen. So good.
Wow, did this bring back memories!
My Oma and her mother were raised in Alsace-Loraine and were pastry chefs. She made this and many similar dishes like this. Many of my best memories as a child were with Oma in the kitchen.
Thank you for posting this, this looks almost exactly like my grandmother's kuchen. I used to help her make it and it make me feel very grown up. She put less custard and brushed over the fruit to make a glaze. Apple was my favorite but she also made it with plums or peaches.
Спасибо что поделились рецептом .И сразу воспоминания из детства . Спасибо нашим бабушкам .
за что спасибо ? в мировую гастрономию вклад внесли не они , а француские шефы и наш Ивлев .
Вспомнился бабушкин миксер, доставшийся от прабабушки……
Большое спасибо за рецепт с историей!
Пирог выглядит очень аппетитно и не сомневаюсь, что и вкус у него превосходный!!!
I stumbled onto this video by accident. The pie looks phenomenal. I just wanted to say I am extremely impressed by the camera use, music and impeccable attention to detail. It’s as if I was transported right into your kitchen with a heavenly tune. Kudos.
I had never seen this before. Was intrigued because the recipe is so old and looked like it would be delicious. Made it today with my daughter. It is indeed delicious. Thank you for sharing this cultural gem.
Hi! :D can you tell me what the texture was like?
1894 is young in the world of recipes tho
needs ice cream
I was also wondering about the texture 🤔
Немножко неполный рецепт: в самом конце, когда пирог уже достали из духовки, надо в металлический половник налить 50грамм рома или кальвадоса, или коньяка, поджечь и полить горящей жидкостью пирог. Второе название этого пирога - " Пирог, опаленный пламенем".
Попробуйте, не пожалеете!! 😊
Да???:-)) Спасибо!
И так,и так попробую:-)
А разрыхлитель не нужен в тесто?На вид оно какое-то плотное получилось?
Im Rezept in dem Buch steht darüber nichts. Aber wer es mag, kann den Kuchen damit gerne ergänzen.
А по моему, в пирого опаленный пламенем не делается заливка из сметаны. Когда то был рецепт а журнале burda. Но там и тесто другое.
@@user-in1jo8oe7p возможно сырое от яблок?
Спасибо, что поделились этим старинным рецептом, мне про него рассказывала моя бабушка, уроженка Крыма( немецкие поселения до второй мировой), так пекла её мама, моя прабабушка, его не только с яблоками делали, слива так же очень хорошо подходит🌹🌹🌹
Скажите,пожалуйста,это вкусно?
Да, хотелось бы знать, что бы не переводить продукты.
@@user-sx2xw1fn4u представьте, тесто кексовое, яблоки и омлетная сладкая заливка. От обычной шарлотки отличается только заливкой. Если сомневаетесь, сделайте четверть порции в мелкой форме, силиконовая отлично подойдёт.
@@Liones-vy6ymспасибо. А вот омлетная сладкая заливка не нравиться, а шарлртку люблю. Значит можно не поливать, но это тогда уже другой пирог, а не этот, что представлен.
@@user-lv9ri3ny2g этот пирог ещё называют Цветаевский.
My mother (we're Swedish) makes a variant of this with granulated sugar instead of powdered. It makes the surface crispy and caramelized, and oh so good. She also uses the basic recipe for rhubarb and other variants.
What was in the cup (white powder)?
@@AkueShop same question, what was the ingredient after the eggs???
@@AkueShop сахарная пудра.
@@AkueShop that's 250g flour.
@@sousoumech8398 Zitronenschale
I absolutely love this blog. The best part is that she doesn’t speak. All I hear are the sounds of cooking which is so comforting. I cook with my 7 year old granddaughter and one of the most wonderful experiences is when we just make cooking “music.” So when there are episodes with background music it spoils it for me. Let the music just be the wonderful sounds of cooking. A true symphony.
I love this blog too
I love that too the sound of the cooking and no annoying loud music!
Entièrement d'accord,👍😍🥰👍👍👍👍👍
This episode literally had background music.
@@grannysmith4511 NO...LOUD....music.
I’m Scottish and I have recipe for this. My mum used to make it every week. We used a sugary streusel topping instead of the cream cheese. I was in Sweden a couple of years ago and came across another variation. Very easy and great for a party.
That was exactly what my German grandmother would do. We all loved it
I know that dessert, my friend's German Mom makes it...so good. No cinnamon.
The Swedish version with oats, syrup and butter precooked to make a caramel flavor is superior imo. Also i always peel the apple because the store apples have very bitter apple peel. You can even blend in some cardamom because in Sweden we love cardamom
@@Smiding Could you give a recipe for your topping?
@@angellas.1314 Melt butter, add some sugar, syrup, oats and then a pinch or two of flaked salt, cook on medium heat until it bubbles up a bit. Then you just add it on top of the apples then oven for 20-30 min depending on the temperature you bake at.
Я из России и в детстве дружила с русскими немцами (в 90-х они уехали), была у них в гостях, где меня угощали похожим пирогом. Он мне казался безумно вкусным. Попробую приготовить по вашему рецепту.
🇺🇦
🇷🇺
Я бы добавила в первое тесто разрыхлитель.
My family made this and somehow I forgot it existed for 20 years since I moved away. I could taste it at the end of the video. Weird how we forget things and then food memory kicks in and you remember exactly how something tasted. I'm gonna make this for my coworkers this week I think.
Do you use sour cream or cream cheese ??
@@meryemeelfatim5732 Sour Cream like they show. I'm sure you could use cream cheese but the flavor will be different and sour cream works well with the apples.
@@johnwilliamson8556 thank you
How did it turn out ?
@@meryemeelfatim5732 cream cheese could be a great additive, potentially, too
Добрый день! Я из Санкт-Петербурга. Захотела угостить своих гостей чем-то необычным и таким образом познакомилась с Вашим каналом и со старинным яблочным пирогом. Все были в восторге! Теперь я ваша подписчица. Не остановлюсь пока все не перепробую ! Здоровья и счастья Вам и процветания вашему каналу!
Так что это действительно делает меня очень счастливым Спасибо, очень красиво, я очень ценю это. Вы сделали меня очень счастливым. Желаю вам прекрасного дня и приятного следования моим рецептам. Надеюсь, вам всем понравится.
то чем полили яблоки, сметана яйца и сахар, стало похожим на сладкий омлет, подскажите?
Душа радіє дивлячись на цю довершеність і красу))...
Que arte, que lindo. Maravilhoso! Parabéns 👏
Bitte mehr so alte Rezepte 🥰❤️
Как бы мне сейчас хотелось попить чай с вашим прекрасным пирогом!
As receitas "antigas" com certeza são as melhores...
Super inscrita no canal!!!
NOSSA...a música é LINDA e dá uma saudade... ❤️❤️
Как же я люблю Ваши рецепты!!!!!!))))
Спасибо большое, у вас очень необычные рецепты, креативно🎉😊
Кожен рецепт у вашому виконанні Шедевр!!! Дякую Вам 👍👍👍
Спасибо. Приготовлю. Мама готовила, а мы, дети, пробовали сырое тесто-сладкое, с запахом ванили🙂
Existe uma poesia nesta receita, me desperta nostalgia e alegria. Parabéns e obrigada.
OH QUE DELICIA DE 1894 !!! GRACIAS POR COMPARTIRLA !!! 😊😊❤❤❤
I love this! Going to try and make this. You make it look so easy. Thank you!
My mother's side of the family had ancestors who were German, and some of the old recipes have been handed down through over 7 generations, but this one I've never seen before! I do have a peach cobbler recipe that resembles the way this pie was put together! Looks delicious!!
Просмотр ролика доставляет эстетическое удовольствие. Умиротворяющая атмосфера тепла и уюта. Спасибо!
Simplesmente maravilhosa !!!!!!!!!
Parabéns e obrigada por nos ensinar !!!!!!!!!
Adorei !!!!!!!!🙏👏👏👏👏😍
My Oma used to bake these kind of cakes and take them to the local bakery yard with a slip of paper stuck on top having the family name on it. They would bake the cakes and we would return to find our cake among many others and bring it home. Many families did not have large ovens for large baking pans this was a wonderful experiences..it does not exist anymore in most if not all small towns. Thank you this was nice to watch.. I copied the recipe and will try it tonight. Not sure the size of the pan. I will bake mine a little darker crust like Oma’s 🥰
In Algeria same. You could take it to the bakers to bake. My family even did it in France with a nice baker.
@@zahraansari3710 thank you Zahra Ansari for sharing this. We had a similar relationship with the butchers in our then little town - I would run an errand and get broth from the butcher from a container my Oma gave me. The butchers welcomed to share rather than waste. After a slaughter and after preparing all of the cuts of meat and sausage the stock got richer and flavorful we had very delicious soups and gravies. Now it all has gone to big commercial businesses-I understand with the population growth and sanitation as well as safety to the community much of this loss is justifiable. So as an adult I go to farmers markets and farm stands and order milk, eggs, and dairy products from local farmers- but I also support our local chain stores during season changes, when I am short on items, as well as convenience. We need to support the businesses in our community. No matter where we live. Again thank you so much you were very kind to share. Have a wonderful day
We did the same thing with our huge rounds of rye bread for our family restaurant in Bavaria being baked weekly at our baker's. Us kids were tasked to pick up the baked loaves with a Leiterwagen (wooden sprocket wagon), sometimes we clowned around and sprinted... and some of the special bread baskets containing the loaves would "accidentally" slide unto our gravel road!! 🙃🤡🤪😂 LOL
Oh well, no-one was the wiser arriving home after we carefully brushed off the gravel!!! LOL 🤣
Great memories! 🥰🙏
Mi abuela materna era alemana.Ella y su esposo eran de la ciudad de esta rica torta...yo soy de Buenos Aires
I have that pan .my daughter bought me one in Canada ! I found one here in the states! It is adjustable to many sizes ! One part of tray slips in or out ! Also Ina Garten has a recipe like this but using a dough easily made in food processor more like a biscuit or phyllo dough ! So delicious !
Все отзывы от дюдеи немецкими корнями, я татарка из россии, живу в башклртостане, с уважением к немцам, ставим пример немецкую культуру в пример молодому поколению, ах знали бы вы как стряпают вкусно татарки! Ваш рецепт дает идею для фантазии в кулинарии, огромное благодарю возьму на заметку, лаик
Just want to let you know that not only is the recipe outstanding but the music fits in perfectly. Thank you for sharing!
Изумительный пирог!Спасибо за рецепт!
Очень рада, что увидела ваш канал!
Сразу подписалась.
Замечательные работы!!!👌🎂👏👏👏👍
Eline emeğine sağlık canım çok muhteşem olmuş bayıldım çok güzel olmuş çok teşekkür ederim canım benim sana abone oldum canım maşallah sübhanallah çok güzel afiyet bal şeker olsun inşallah amin 🙏👌👋😋❤️❤️❤️🙋
Made this Mannheim apple pie today. It is absolutely delicious. Perfect with a cup of coffee. Easy least. Yum. So lieb dass sie das mit uns geteilt haben
I can't wait to make this!! Plums are coming in season. I had a plum tart with a glaze very much like this in Switzerland. I can't wait to make the apple version of this for a family member that was born in Bavaria. Thank you so very much.
Cheers!
Danke für das schöne Kuchen Rezept 😊
Especial esta Tarta de Manzana alemana con pocos ingredientes fácil!!! Gracias por compartir tu receta 😋😋😋❤️
Fantástica como siempre querida, gracias por tus recetas .. me maravilla cada vez que veo tus vídeos .. 🥰🥨🍒💕
Youre baking is truly an art form and I envy anyone who gets to experience it with you.
Thanks a lot, comments like this always make me really glad to do this!
Looks delicious!
Werde ich definitiv ausprobieren, schaut super aus, danke für das Rezept 😊
I am of German descendents. Grandma use to cook German dishes for me. German cake, pancakes, cookies, potato salad etc. Loved going over to visit. Eat something special, just for me yum. Brings back memories. Thank you for sharing your recipes with 🇺🇸 us. She made a pie like this too, or should I say cake.
Yummy!
Apfel Blechkuchen... Blech is the plate on which the cake is baked.
Vše se má vyzkoušet. Děkuji za inspiraci 👍👍😋
Thank you so much for your peaceful recipe! It was comforting to watch the process and I’m so happy you didn’t peel the apples. Loved this. ☮️
My friend who wasn’t German and lived in Canada used to make Apfelkuchen just like this. It was so delicious! Thanks for the wonderful recipe. I’ll be making it soon because I loved this dessert 😃
I make an apple Kuching very similar to this for covered dish events
@Manikin Skycrawler Yo mama ain't no German girl
Доброго дня. Чудовий смаколи, обов‘язково приготую. Дякую💛💙💛
This not a pie, it is kuchen. In the German-American household where I grew up kuchen is an un-iced cake generally eaten at breakfast or with coffee / tea later in the day. Torte is what we called iced layer cakes.
Que receita linda!!! Congratulations!!! 👏🏻❤
Огромное спасибо за рецепт, очень здорово когда хозяюшки выкладывают видео со старинными национальными рецептами это очень важно. Обязательно приготовлю.
Yes! 👍
It is VERY important to keep these recipes alive! It's history. And history is VERY important for ALL generations to remember.
Шарлотка это, ничего особенного
@@ddpai_russia в шарлотке нет сметаны.
важно что бы украинский президент принял капитуляцию , а ваши пирожки с яблоками не фига не кому не важны.
@@desertolog2477 сам он её никогда не примит, потому, что шут не может управлять республикой, у него отсутствуют мозги, только деньги мелькают перед рожей, а на людей ему наплевать.
Thank you so much!
Vielen dank!
Just love the presentation and music, wonderful xx
The cake looks great and the recipe looks very easy to follow, but I'm in love with that scale! 😊💙
I just love your videos for so many reasons! Your creations always looks so beautiful and delicious, but I also love that you don't have annoying loud music in the background! Also, the use of vintage tools like your food scale and wooden scoops takes me back to learning to cook with my grandma! And I appreciate that you scrape all the goodness out of the cups and bowls while you are making these recipes! I get so annoyed with the cutesy videos where they snap their fingers and the ingredients are magically combined, or chopped up, or whatever! And then they dump an ingredient from the smaller bowl into the larger one and don't make sure all of the pieces make it into the big bowl or skillet! The waste drives me up a wall! So thank you for scraping those cups and bowls for every last morsel!
I second that, lol. You should see me scrape each and every little scrap with a silicone spatula, the discarded bowls are so clean you could put them away without washing! Waste not! My mother always said that they worked hard to get the food on the table and there was nothing to be thrown away. And even as a kid I thought that was a very sensible idea and have stuck to it firmly.
@@velvetpaws999 Same for me! I love cooking and started preparing full meals for my family of 6 when I was only 12 years old. My mom hated to cook but always made sure we ate healthy but, for her, cooking was a chore that she did not enjoy. I spent a lot of time with my grandma and great aunt and learned so much from them. So at 12, when I expressed interest in cooking, mama was all in for it! She had rules for me though. Everything had to be made from scratch. This was partly because money was always tight and we could not afford mixes or pre-made foods, but more because she wanted me to really learn how to cook. She bought me cookbooks and let me make meal plans and was willing to buy whatever ingredients I needed for my choices (within reason...). When she cooked, her seasonings were very basic salt and pepper. I remember when I started using herbs and my brothers asking "Why is there grass in our food?!" Cooking for me is peaceful and I mostly enjoy cooking alone. I have never really wanted the open concept kitchen because my kitchen is sometimes my escape from the bustle of guests. I guess this is what I love about Einfache Rezepte's videos. They are so peaceful, if that makes sense. Quietly creating beautiful and delicious food and sharing her techniques with us!
My family (originally from the Leonberg area) has always made something very similar to this, it’s one of my favorite desserts!
This is the same recipe my German oma made, but used sour cherries on top and then sprinkled with sugar, instead of the cinnamon mixture. Itwasmade in an 8x10 pan.
Latvian here. I didn`t know this was originaly a German recipe. This is often made in many households over here in Latvia. It`s simple, delicious and every ingridient easily accessible which makes it so great. :)
Alise Lubane
Let us go back many, many, many years, were part of your country and my country were either together or always very close . Recipes went from family to family, neighbour to neighbour .
People moved from one country to another, took recipes with them etc.etc.etc
It's a wonderful recipes and doesn't matter , where it comes from.
♥️♥️♥️♥️♥️
DOCTOR DOOM
lol it is normal in Germany , France ... all over Europe.
I think there's sort of a recipe continuum across Europe where the same food pops up again and again - lots of overlap
@@karindickinson7993 zusammen sind wir stark👍❤️
Vou tentar fazer, tô amando esse canal, sou de São Paulo, Brasil 🇧🇷🇧🇷🇧🇷
Thank you! 😃
It's a very delicious looking recipe!
Looks very similar to my grandmothers Apple Kuchen I know the crust had yeast in it and the top had a strudel crumble with butter flour cinnamon and sugar no one in the family has her recipe and she never ever used a measuring cup ….. this recipe is very close thank you so much I enjoy your channel I brings back very fond memories of my sweet amazing Grandma Anna Steinwachs
Aren't grandmas the absolute best?
I have an old recipe for kirsch kuchen. It would be easy to make with apple instead. I can write it out for you if you like.
@@nikiTricoteuse yes, i would love your recipe, with thanks!
@@g.borgia5100 Here you go. It's been decades since l made this so can't remember if cherries are bottled or raw - I think bottled.
250g flour, 13g (1 tablespoon) active dry yeast, 125ml milk, 35g butter, 40g sugar, 1 egg, ½ teaspoon salt, grated rind 1 lemon, ¼ packet vanilla sugar or ½ teaspoon essence.
Sift flour into bowl and make a well in centre. Mix tepid milk, 1 teaspoon of sugar and yeast. Pour into well in flour and leave for 25 minutes. Add rest of ingredients, knead and roll into a ball, cover and leave to rise until double. Roll gently into desired shape and cover with stoned cherries.
Mix: 125g flour, 100g butter, 65g sugar, ¼ packet vanilla sugar or ¼ teaspoon of essence or use cinnamon.
Rub all ingredients together to make crumble and sprinkle over cherries.
Bake 25 - 35 minutes at 200°
@@nikiTricoteuse c'est super sympa de votre part merci pour la recette 👍
I just can't get tired of your videos, so clean, detailed, step-by-step the perfect way pls keep doing it
Not planning on stopping anytime soon 🥰 Thanks!
There’s something about old books and old recipes that create the wonderful illusion of wholesomeness in today’s modern day food.
😋
Здравствуйте! Смотрю Ваши рецепты из Беларуси. Спасибо Вам за чудесные видео и прекрасные рецепты!
Thank very much for your recipe , it looks beautiful !!!
Herrlich & köstlich!!!!
Ich liebe diesen Kuchen. Ich hatte es als Kind oft. Meine Oma hat es geschafft. Ich mache es jetzt nur noch an Feiertagen und gebe Zimt oben drauf. es ist wirklich köstlich. 💖
That recipe look fabulous🤗🌹😋! That book is a treasure and you, so obviously appreciate it. Thank you for sharing🙏💜
Hervorragend, diesen Kuchen werde ich meiner Familie servieren 👌
Sensacional, vou experimentar sua receita !!!! Obrigada ❤❤
Se riquísima!! Gracias por compartir!!♥️🇦🇷
Se ve exquisito, gracias.
this is such a lovely video, love the recipe, the editing, music, its a joy to watch
I made this recipe today. Excellent results. Beautiful to look at. Will test it out for Thanksgiving tomorrow. Thank you for sharing!
My grandma made this all the time, always loved it, never got boring, as a matter of fact, I’m going to make one today.😎
Im from germany, my Father, born 1927, used to make this. He used no sour cream but curd and a bit less topping, and often made this with plums too. It was always delicious. Gladly i have the recipe :) But this one is nice too, a bit thicker and the apples are more "in" the cake. Looks mega delicious :) edit: and he used yeast in the dough
I use sour dough.
You wrote the word Germany with a small letter, and father with a larger one. You seem to respect your old man a lot and hate your native land (no negativity, just an observation)
🙏🏼🎉🙏🏼
@@sanich0811 in Germany all nouns are capitalized: Mother, Father, Book, etc.
My family has kept up the tradition of this sort of dessert for over a century! We use a sweet yeast dough, and layer different types of fruit on top, but it's essentially the same. Stories made this out to be a traditional dessert of the "Germans from Russia" who emigrated from Russian territories to North America. Mainly North and South Dakota in the USA, and northward to Saskatchewan and Alberta in Canada. Asking for "kuchen" will usually get you the same dish in any of these locations - despite its' broad meaning in German.
Very interesting, thanks for sharing that! 🙂
Mara, у нас в России, этот традиционный яблочный пирог, называется "шарлотка"(charlotte), и я не знаю ни одного человека, который бы его не пробовал😊
@@aurumhora415 я не пробовала-)
@@Viktoriya_UA не верю😁
@@aurumhora415 шарлотка без масла
I made this today with some changes and it turned out amazing.
I added raisins, cranberries, and white chocolate chips to the top layer and I shredded the apple and mixed it with it.
I also added baking powder and soda to the bottom layer.
I have 5 apples and was thinking about mixing some in, too, along with topping it with the apple slices just to make the flavor a little more consistent. Glad yours turned out great. I'll give it a try.
Буду печь из наших натуральных продуктов. Очень любопытно, как получится. Люблю яблочные пироги, Цветаевский пеку осенью❤️ Очень красиво снимаете свою работу и с большим вкусом подбираете утварь. Давно ли живете в Германии? Благодарю Вас, за то , что делитесь своим талантом.
в яблочке кожурке воск и яблоки обрабатывают спец средствами .
I came across this video and I’m so happy! I smell it baking in Oma’s kitchen right now. What great memories and delicious
When I was sent to Germany for an injury when I was in the Army it was during the holiday season. I vividly remember these cakes made with different fruits and some had a baked Suger crust on top of an option for a custard topping. Very delicious. I will be making this one very soon!
The crumbles were Buttercookie dough called "Mürbeteig"
@@isforme2789 you are completly right. The more sugar you put in, the more it gets caramelized .
Put ground almonds/hazelnuts in as well, yummy.
Thank you for your service!
@@angellas.1314 You're welcome. We all need to do our part in our own way.
@@angellas.1314 what service? to the Bankers that control the military?
So simple, and yet... so fantastic!😍
It's an amazing and wonderful recipe
My German grandmother (born 1903) handed this down and I make it still to this day.
Edit: Mine is made in a pie dish. This rectangular one looks amazing! Thank you
Do you have the recipe in English and American measurements?
I need the recipe with cups and teaspoon measurements. Do you have that? Pat in NC
You could use a digital food scale, that what i use it helps, im also from the states
@Angry Combat Wombat They left Germany in the 1930s. What a nasty, venomous and ignorant comment to make.
You make assumptions that anyone German is somehow nazi and forget the millions that lost their lives because they were the targets of Hitler.
Something is wrong with you
@Angry Combat Wombat Nice try at gaslighting me too. Like I said, something is wrong with you. I won't reply again
Me encantó la receta. Yo soy súper fan de la "cocina tradicional/ antigua", empezando por la de mi país, y procuro mantenerlas vivas , pues ésa es la verdadera cocina. y es parte de la herencia de todos. Pues ésas son las recetas que nos alimentaron la panza y el corazón... Un cordial saludo desde el Bajío!!
que es nata agria por favor gracias
Aquí se están perdiendo los atoles como el de teja de girasol en Querétaro Sierra Gorda o el de granillo de elote en Tehuacán, Puebla o el de Cacahuate en Veracruz gracias a las bebidas endulzadas con jarabe de maíz de alta fructosa.
@@musicaromero9103 crema ácida.
@@m3xicomagico4 yo le digo a mi hijo que ésas recetas son la herencia de todos los que las hemos probado y es nuestra obligación no dejar mueran olvidadas...
@@franciscoreyes1770 imagínate que desde 2020 estoy con unos amigos en una panadería Tradicional y llegan a veces personas grandes que piden panes que ya no se hacen en todas las panaderías como el pan de manteca - rejas - es poco común o la capirotada ya los chavos no la conocieron.
I always love simple Mad dish. This one looks delicious. 😋
Looks delicious