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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.
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]
The German word has a neutral connotation. Kaffeeklatsch, literally "coffee gossip"; afternoon meeting where people (usually referring to women, particularly Hausfrauen) chitchat while drinking coffee or tea and having cake. Kindergarten, literally "children's garden"; day-care centre, playschool, preschool
She also mentions that, while few of the coffeecakes produced by our local bakeries would be recognizable in Germany, the ritual of eating coffee with cake does stem from German traditions.
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 ...
A speciality of the Lüneburg Heath region of Lower Saxony, consisting of layers of cake made from buckwheat flour and heather honey, separated by a fruit layer using yoghurt and cranberries and topped by whipped cream and chocolate shavings. [8] [9] Carrot cake: Cheesecake: Traditionally made using a German dairy called Quark instead of cream ...
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.
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.