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Kuchen (German pronunciation: ⓘ), the German word for cake, is used in other languages as the name for several different types of savory or sweet desserts, pastries, and gateaux. Most Kuchen have eggs, flour and sugar as common ingredients while also, but not always, including some fat.
As languages, English and German descend from the common ancestor language West Germanic and further back to Proto-Germanic; because of this, some English words are essentially identical to their German lexical counterparts, either in spelling (Hand, Sand, Finger) or pronunciation ("fish" = Fisch, "mouse" = Maus), or both (Arm, Ring); these are ...
Baumkuchen (German pronunciation: [ˈbaʊ̯mˌkuːxn̩] ⓘ) is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". [1]
This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia , as well as the neighbouring regions in Austria across the border share many dishes.
The closest German equivalent of the gingerbread man is the Honigkuchenpferd ("honey cake horse"). The Nuremberg type of Lebkuchen is also known as Elisenlebkuchen and must contain no less than 25 percent nuts and less than 10 percent wheat flour. The finest artisan lebkuchen bakeries in Nuremberg boast close to 40% nut content.
Logo in 2017 Vollständiges Orthographisches Wörterbuch der deutschen Sprache, first edition by Konrad Duden (1880). The Duden (German pronunciation: ⓘ) [1] [2] is a dictionary of the Standard High German language, first published by Konrad Duden in 1880, and later by Bibliographisches Institut GmbH, which was merged into Cornelsen Verlag in 2022.
Smaller meals added during the day bear names such as Vesper (in the south), Brotzeit (bread time, also in the south), Kaffee und Kuchen (listen ⓘ, literally for "coffee and cake"), or Kaffeetrinken. It is a very German custom and comparable with the English five-o'clock tea. It takes time between lunch and dinner, often on Sundays with the ...
In baking and pastry making, streusel (German pronunciation: [ˈʃtʁɔʏzl̩] ⓘ) is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. [1] Some modern recipes add spices and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake.