I am officially obsessed with the way German bakers handle chocolate and fruit. This list is your new best friend for when you need something rustic and sweet and completely comforting to go with your afternoon coffee.
1. German Fruit Flan
German flans resemble fruit tarts but feature a sponge base instead of pastry. The recipe is incredibly simple since you just mix flour with sugar and eggs plus baking powder.
Bake the batter in a tart dish until it turns golden brown. Once it cools down you can cover it with vanilla pudding and your favorite fresh fruits.
I suggest trying lemon pudding topped with blueberries for a zestier version. A brushed layer of warmed apricot jam adds a beautiful shiny finish.
2. German Rice Pudding
You might think of this as a sweet version of risotto when you see the instructions. It uses short grain rice which requires light toasting before you add liquid.
Keep the heat low and cook it until the moisture is almost all absorbed. I love serving this with a simple dusting of brown sugar and cinnamon for a comforting dessert.
3. Dipped Gingersnaps
The holidays get busy so sometimes you need a quick cookie fix without baking from scratch. You can easily dress up store bought gingersnaps to make them look festive.
I will not tell anyone if you do not! Dip the cookies in different types of chocolate or add chopped nuts for crunch. Of course you can also bake your own batch if you have the time.
4. Sacher Torte
This famous chocolate cake has a massive following and requires top tier chocolate. The batter uses melted chocolate along with vanilla and butter for a light texture.
You separate the eggs and fold in the whipped whites at the very end. Do not skip the apricot glaze if you want an authentic result. Cover the entire cake in a dark chocolate glaze for a smooth finish.
5. German Blueberry Cake
This recipe uses over two pounds of fruit which creates massive flavor. It resembles a blueberry cheesecake with a dough based on cream cheese acting as the crust.
You bake everything together in one pan. Fill the crust with berries and pour the sweet cream cheese mixture over the top. Every bite delivers fresh fruit paired perfectly with the tangy filling.
6. Apple Strudel
This dessert uses a thin hand stretched dough instead of a thick pastry crust. You might find the process strange but it is actually quite fun.
Work gently around the edges and pull from the center until the sheet is transparent enough to read a newspaper through. Load the dough with apples and golden raisins plus cinnamon before rolling it up.
The baked result features crisp flaky layers bursting with spiced fruit filling.
7. German Coconut Macaroons
I discovered baking wafers through this recipe and they changed my life. These edible discs prevent your sticky coconut dough from gluing itself to the tray.
You simply pipe the mixture of coconut and egg whites onto the wafers. Everything comes right off the sheet after baking. I like to add chocolate stripes to dress them up a bit.
8. German Cheesecake
This recipe uses a short crust pastry with a hint of lemon for the base. The filling calls for quark instead of cream cheese which creates a unique texture.
Quark is thicker than yogurt and mild in flavor. The result is a creamy cheesecake that tastes great topped with fresh berries.
9. German Rum Balls
These no bake treats are a fantastic way to satisfy chocolate cravings quickly. I love the addition of hazelnuts but you can omit them for a nut free version.
You can also leave out the rum if you prefer a non alcoholic sweet. Rolling them in cocoa powder gives a nice finish. Chocolate sprinkles or shavings also look wonderful on the outside.
10. German Apple Pancakes with Cider Syrup
Dutch babies are large oven baked cakes that you slice for serving. You can make the batter ultra smooth by using a blender.
Saute your apples with brown sugar and cinnamon in a skillet that can go in the oven. Pour the crepe like batter over the fruit and bake until it puffs up golden.
Serve it warm with a thickened cider syrup for a delicious treat.
11. German Chocolate Cupcakes
I adore a giant slice of German chocolate cake but these cupcakes are undeniably cute.
Do not let the long ingredient list scare you away. You can use a boxed mix if you
12. Peppernut Cookies (Pfeffernusse)
These treats share similarities with ginger cookies but feature anise as the main flavor profile. The dough also includes cardamom and cloves plus black pepper and nutmeg.
They taste great when cooled with a crisp edge and chewy center. You can also eat them after a week when they harden up like biscotti.
13. Bee Sting Cake
This unique dessert uses a yeast based dough that needs kneading and resting. You press the dough into a pan and top it with a honey almond mixture that caramelizes in the oven.
I recommend cutting the cake while it is still warm to get clean slices through the topping. The filling combines whipped cream and pudding to let the honey flavor shine.
14. Cinnamon Star Cookies
This recipe is naturally gluten free and dairy free with only seven ingredients. Ground almonds and whipped egg whites bind the dough together for a great texture.
Press the sticky dough onto your surface to cut out star shapes. A meringue glaze adds a touch of sweetness to the cinnamon nut base. They look adorable when you hang them on a tree with ribbons.
15. Authentic German Lebkuchen Recipe
These cookies are packed with fruit and nuts for a spiced sweet flavor. You can substitute gingerbread spice if you cannot find Lebkuchengewürz.
The dough is very sticky so add almond meal to help scoop it. They store well and the flavor actually improves as they sit. I think they pair perfectly with a hot cup of coffee.
16. Spaghetti Ice Cream
You can create ice cream noodles by pressing vanilla scoops through a potato ricer. This dish is adorable and kids absolutely love it.
Top the noodles with strawberry sauce to look like tomato sauce and white chocolate shavings for parmesan cheese. Add brownie chunks to serve as meatballs if you want to go all out.
17. German Crumb Cake
This cake features three distinct layers that bake together at once. The fluffy yellow sponge base gets topped with apricot jam that bubbles into the cake for moisture.
A simple crumble made of flour and butter sits on top. You can add almonds or swap the jam for a fruit compote to add texture.
18. Kirschmichel Cherry Dessert
This recipe puts a modern twist on a classic way to use up old bread. It uses coarse semolina to create a specific texture in the sponge.
You can substitute quinoa flour if you cannot find semolina. Stir cherries into the batter and bake until the cake is puffy and golden. Serve it with a creamy vanilla sauce.
19. German Plum Dumplings (Zwetschgenknoedel)
These dumplings make a lovely idea for an after dinner sweet. The dough uses quark which gives it a mild flavor and excellent texture.
Tart plums inside the dough become tender as they cook. Make sure the water does not boil or it might ruin the delicate dough.
20. Strawberry Rhubarb Trifle
Fresh rhubarb provides a vibrant color that canned versions simply cannot match. The tart fruit mixes with sweet strawberries to create a stunning pink trifle.
Meringue adds a nice crunch to the texture. You can make individual portions or serve it like a large German pavlova. Reduce the fruit juice to make a thick sauce for pouring.
21. Blushing Maid
It might sound strange to put pumpernickel bread in a dessert but it works beautifully. Authentic German pumpernickel has deep coffee notes that balance tart raspberries.
Soak the bread in yogurt to create a rich tangy flavor profile. You can substitute a different bread if you want a sweeter taste.
22. Linzer Cookies
I have loved these cookies since I was a child. The buttery shortbread pairs perfectly with sweet and tart jam filling. The dough requires only five ingredients but be careful not to overmix it.
You want the texture to remain short and crumbly. I prefer raspberry jam but you can stripe them with dark chocolate for a twist.
23. Peach Kuchen
This sweet tart starts with a wonderful buttery shortbread base. You bake the crust with sliced peaches for about fifteen minutes.
Whisk egg yolks and cream to create a simple custard while the base cooks. Pour the custard into the hot tart and bake until it sets. The layers taste amazing without any extra cream.
