Osterkuchen

Osterkuchen Recipe from Germany: A Delicious Easter Cake

Region / culture: Germany | Preparation time: 1 hour | Cooking time: 40 minutes | Servings: 8

Introduction

Osterkuchen, also known as Easter cake, is a traditional German dessert that is often enjoyed during the Easter holiday season. This delicious cake is made with a light and fluffy cake base, filled with a tangy lemon filling, and topped with a sweet frosting and decorative candies.

History

Osterkuchen has been a popular Easter dessert in Germany for many years. The cake is often made to celebrate the end of Lent and the arrival of spring. It is a festive and delicious treat that is enjoyed by families and friends during Easter gatherings.

Ingredients

2.25 cup cake flour
3.5 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla extract
0.5 cup vegetable shortening
1.5 cup sugar
4 egg whites
0.25 cup apple jelly
1 (0.5 pt (237 ml)) package fresh raspberries
3 (3.5 oz (99 g)) packages Bahlsen Waffeletten au Lait (you can substitute Pepperidge Farms Milano or Pirouette cookies)
2 tbsp chopped pistachios
assorted decorative German candies
cooking spray

Lemon filling

0.5 cup heavy whipping cream
4 egg yolks
3 tbsp sugar
3 tbsp lemon juice
0.5 cup sparkling German white wine
0.5 cup unsalted butter, cut into small cubes
zest from one lemon

Frosting

3 cup confectioners' sugar
6 tbsp unsalted butter, softened
3 tbsp milk
0.5 tsp vanilla extract

How to prepare

Preheat oven to 350°F (177°C).
In a large bowl, sift together flour, baking powder, and salt. Set aside.
In another bowl, combine milk and vanilla extract. Set aside.
In a large mixing bowl, cream shortening and sugar until light and fluffy.
Take turns stirring some of the flour mixture, then some of the milk mixture into the shortening and sugar mixture, in 2-3 batches.
Turn the mixer to medium speed and beat for 2 minutes, until the batter is smooth.
Beat egg whites until stiff peaks form, then fold into the batter in two batches until no streaks remain.
Pour the batter into a greased and floured 9-inch deep round cake pan and bake for 35-40 minutes, or until a wooden pick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack.

Lemon filling

Whisk heavy whipping cream until stiff peaks form and set aside.
In a double boiler, combine egg yolks, sugar, lemon juice, and sparkling wine.
Whisk constantly over simmering water until the mixture thickens (approximately 10-15 minutes).
The bowl should not touch the simmering water.
Use a candy thermometer to ensure the mixture reaches at least 160°F (71°C).
Once thickened, strain the mixture through a sieve into a medium-sized bowl.
Immediately whisk in butter cubes and lemon zest until the butter is completely melted.
Fold in whipped cream.
Cover with parchment to prevent a film or coating from developing, and chill for at least 45 minutes.

Frosting

In a medium-sized bowl, mix confectioners' sugar and softened butter together.
Add the milk and vanilla extract to the sugar and butter mixture.
Beat until smooth and fluffy.

Bring it all together

Once completely cooled, remove the cake from the pan and slice it in half horizontally, using a long, serrated knife.
Melt the apple jelly in a saucepan over low heat until the consistency is thin.
Brush the jelly evenly on the cut surfaces of the cake.
Spread the lemon filling evenly on the top of the bottom half of the cake.
Layer raspberries evenly over the lemon filling.
Place the top half of the cake on top of the filling.
Spread the frosting evenly over the cake, first with a thin layer to seal everything together, then with a thicker, fluffier, and more decorative layer.
Press the Bahlsen Waffeletten candy around the outside rim of the cake, leaving little or no space between each piece.
Sprinkle the crushed pistachios over the top of the cake and decorate with other German candy of choice.
Chill and serve.

Variations

You can customize the filling of Osterkuchen with different fruit fillings such as strawberries or blueberries.
Instead of lemon filling, you can use a chocolate ganache or cream cheese filling for a different flavor profile.

Cooking Tips & Tricks

Be sure to sift the dry ingredients together to ensure a light and fluffy cake texture.

- Folding in the whipped egg whites gently will help to keep the cake light and airy.

- Chilling the lemon filling before assembling the cake will make it easier to spread and will help the flavors meld together.

- Decorating the cake with German candies adds a festive touch and makes it a visually appealing dessert.

Serving Suggestions

Osterkuchen is best enjoyed with a cup of coffee or tea as a sweet treat after a meal.

Cooking Techniques

Be sure to cream the shortening and sugar until light and fluffy to ensure a tender cake texture.

- Folding in the whipped egg whites gently will help to keep the cake light and airy.

Ingredient Substitutions

If you can't find Bahlsen Waffeletten cookies, you can use Pepperidge Farms Milano or Pirouette cookies as a substitute.

- You can use almond extract instead of vanilla extract for a different flavor profile.

Make Ahead Tips

You can make the lemon filling and frosting ahead of time and store them in the refrigerator until ready to assemble the cake.

Presentation Ideas

Decorate the top of the cake with fresh raspberries, crushed pistachios, and assorted German candies for a festive and colorful presentation.

Pairing Recommendations

Osterkuchen pairs well with a glass of sparkling wine or champagne for a celebratory Easter dessert.

Storage and Reheating Instructions

Store any leftover Osterkuchen in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Osterkuchen contains approximately 350 calories.

Carbohydrates

Each serving of Osterkuchen contains approximately 45 grams of carbohydrates.

Fats

Each serving of Osterkuchen contains approximately 18 grams of fats.

Proteins

Each serving of Osterkuchen contains approximately 4 grams of proteins.

Vitamins and minerals

Osterkuchen is a good source of vitamin C from the lemon filling and raspberries.

Alergens

Osterkuchen contains eggs, milk, and wheat. It may also contain nuts and soy depending on the specific ingredients used.

Summary

Osterkuchen is a delicious dessert that is moderate in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Osterkuchen is a delicious and festive Easter dessert that is sure to impress your family and friends. With a light and fluffy cake base, tangy lemon filling, and sweet frosting, this dessert is a perfect way to celebrate the holiday season. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a crisp summer day, and I had just finished helping my mother harvest the ripe strawberries from our garden. As I sat at the kitchen table, flipping through an old cookbook that had been passed down through generations, I stumbled upon a recipe for Osterkuchen.

Osterkuchen, or Easter cake, is a traditional German dessert that is typically enjoyed during the Easter holiday. The recipe called for basic ingredients such as flour, sugar, butter, eggs, and a hint of lemon zest. It seemed like a straightforward recipe, but there was something about it that drew me in.

As I read through the instructions, I could almost taste the delicate sweetness of the cake and feel the warmth of the oven as it baked to perfection. I knew I had to give it a try.

I decided to visit my neighbor, Mrs. Schmidt, who was known for her delicious baked goods. She welcomed me into her cozy kitchen and eagerly shared her tips and tricks for making the perfect Osterkuchen.

I watched intently as Mrs. Schmidt expertly mixed the ingredients together, her hands moving with precision and grace. She explained the importance of using room temperature butter and eggs, as well as sifting the flour to ensure a light and fluffy texture.

As the cake baked in the oven, the tantalizing aroma filled the kitchen, making my mouth water in anticipation. When the timer finally dinged, Mrs. Schmidt pulled the golden brown cake out of the oven and placed it on the counter to cool.

Once the cake had cooled, Mrs. Schmidt generously sliced a piece for me to try. The first bite was pure bliss – the cake was moist and tender, with a subtle hint of lemon that danced on my taste buds. I savored every bite, feeling a sense of accomplishment at having successfully recreated this traditional recipe.

From that day on, Osterkuchen became a staple in my baking repertoire. I would often make it for special occasions, such as Easter brunch or family gatherings. Each time I made the cake, I would think back to that sunny day in Mrs. Schmidt’s kitchen and be grateful for her guidance and wisdom.

Over the years, I continued to tweak the recipe, adding my own personal touch by experimenting with different flavors and ingredients. Sometimes I would add a dollop of whipped cream and fresh berries on top, or a sprinkle of powdered sugar for a touch of elegance.

As I grew older, I realized that cooking and baking were more than just a hobby – they were a way for me to connect with my past and honor the traditions of my ancestors. I thought about all the women who had come before me, passing down their recipes and culinary knowledge from generation to generation.

I felt a deep sense of pride knowing that I was carrying on this tradition, and that one day I would pass down my recipes to my own children and grandchildren. I hoped that they would find as much joy and fulfillment in creating these dishes as I had.

As I sit here now, reflecting on the memories of a lifetime spent in the kitchen, I am grateful for all the recipes I have collected and shared over the years. But there will always be a special place in my heart for Osterkuchen – a simple yet delicious dessert that will forever remind me of that sunny day in Mrs. Schmidt’s kitchen, where I discovered the magic of baking.