richard-in-cincy
Well-known member
I have always heard about this cake, never have tried it, and just stumbled upon this reader submitted recipe in the Middle Bavarian Newspaper (Mittelbayerische Zeitung) and it looks like a fun and delicious dessert for summer weather!
Note: German recipes assume you know how to cook so they leave out details like pan size and preparing them. I would bake this cake in a 9-inch buttered and floured springform pan. Also, original recipe is included at the bottom, I translated the measures as well for my sister, so if anyone who does numbers better than I sees any conversion errors, please let me know and I'll correct. They also assume that you have the sense to put it in the fridge to store it after its made.
German Knitting Needle Cake (Stricknadelkuchen)
From Olga Schweidler of Maxhütte-Haidhof in Bavaria, Germany
Cake:
8 oz. butter
1 cup sugar
1 tsp. vanilla
6 eggs
2.5 tsp. baking powder
2 cups flour
3 tablespoons cornstarch
Chocolate Glaze:
1 cup cold brewed coffee
2 tbls. Cocoa
3 tbls. Sugar
1 tbls. Rum or Cognac
Finish:
1 cup whipping cream
1 packet vanilla sugar (or substitute 1 tbls. Sugar and ½ tsp. vanilla)
Chocolate Shavings and Cocoa powder
Optional: 3 tbls Egg Liqueur (Verpoort)
Beat the Butter and sugar until light and fluffy. Beat in the vanilla. Beat the eggs, then gradually beat into the butter until incorporated and fluffy. Sift together the flour, cornstarch, and baking powder, then fold into the butter mixture.
Bake the cake at 350F for 40-45 minutes. While the cake is still warm, poke holes in the cake with a knitting needle. Combine the coffee, cocoa, sugar, and rum, then pour into the holes. (Note: I would combine the ingredients while the coffee is hot, then let it cool.)
Whip the cream, gradually adding the vanilla sugar (and egg liqueur if using), spread on top of the cake. Decorate with a light dusting of cocoa powder, then scatter the chocolate shavings on top.
Picture is missing the chocolate shavings, but I included it so you could get an idea...sort of the Bavarian counterpart of Tiramisu.
Stricknadelkuchen
200 g Butter
200 g Zucker
1 Päck. Vanillezucker
6 Eier
2,5 TL Backpulver
250 g Mehl
50 g Stärkemehl
Für den Guss:
1 Tasse kalten Kaffee
2 EL Kakao
2 EL Zucker
2 Stamperl Schnaps oder Rum
Zum Verfeinern:
2 Becher Sahne
Vanillezucker und Schokostreusel.
bzw. 3 EL Eierlikör
Zubereitung:
Butter, Zucker und Vanillezucker schaumig schlagen. Eier nach und nach unterrühren und weiterschlagen. Backpulver, Mehl und Stärke vermengen und zuletzt unter die Eimasse rühren. Den Kuchen bei 175 Grad ca. 40 bis 45 Minuten backen. In den noch warmen Kuchen mit einer Stricknadel Löcher stechen. Kalten Kaffee mit Kakao, Zucker und Schnaps verrühren. Den Kaffee in die Löcher im Kuchen gießen. 2 Becher Sahne mit etwas Vanillezucker steif schlagen und den Kuchen bestreichen. Mit Schokostreusel garnieren.
http://2.bp.blogspot.com/_4C6F7x4tKFE/TR-rjT9PlrI/AAAAAAAAB1A/-0DeGMGWdco/s320/stricknadelkuchen2.JPG
Note: German recipes assume you know how to cook so they leave out details like pan size and preparing them. I would bake this cake in a 9-inch buttered and floured springform pan. Also, original recipe is included at the bottom, I translated the measures as well for my sister, so if anyone who does numbers better than I sees any conversion errors, please let me know and I'll correct. They also assume that you have the sense to put it in the fridge to store it after its made.
German Knitting Needle Cake (Stricknadelkuchen)
From Olga Schweidler of Maxhütte-Haidhof in Bavaria, Germany
Cake:
8 oz. butter
1 cup sugar
1 tsp. vanilla
6 eggs
2.5 tsp. baking powder
2 cups flour
3 tablespoons cornstarch
Chocolate Glaze:
1 cup cold brewed coffee
2 tbls. Cocoa
3 tbls. Sugar
1 tbls. Rum or Cognac
Finish:
1 cup whipping cream
1 packet vanilla sugar (or substitute 1 tbls. Sugar and ½ tsp. vanilla)
Chocolate Shavings and Cocoa powder
Optional: 3 tbls Egg Liqueur (Verpoort)
Beat the Butter and sugar until light and fluffy. Beat in the vanilla. Beat the eggs, then gradually beat into the butter until incorporated and fluffy. Sift together the flour, cornstarch, and baking powder, then fold into the butter mixture.
Bake the cake at 350F for 40-45 minutes. While the cake is still warm, poke holes in the cake with a knitting needle. Combine the coffee, cocoa, sugar, and rum, then pour into the holes. (Note: I would combine the ingredients while the coffee is hot, then let it cool.)
Whip the cream, gradually adding the vanilla sugar (and egg liqueur if using), spread on top of the cake. Decorate with a light dusting of cocoa powder, then scatter the chocolate shavings on top.
Picture is missing the chocolate shavings, but I included it so you could get an idea...sort of the Bavarian counterpart of Tiramisu.
Stricknadelkuchen
200 g Butter
200 g Zucker
1 Päck. Vanillezucker
6 Eier
2,5 TL Backpulver
250 g Mehl
50 g Stärkemehl
Für den Guss:
1 Tasse kalten Kaffee
2 EL Kakao
2 EL Zucker
2 Stamperl Schnaps oder Rum
Zum Verfeinern:
2 Becher Sahne
Vanillezucker und Schokostreusel.
bzw. 3 EL Eierlikör
Zubereitung:
Butter, Zucker und Vanillezucker schaumig schlagen. Eier nach und nach unterrühren und weiterschlagen. Backpulver, Mehl und Stärke vermengen und zuletzt unter die Eimasse rühren. Den Kuchen bei 175 Grad ca. 40 bis 45 Minuten backen. In den noch warmen Kuchen mit einer Stricknadel Löcher stechen. Kalten Kaffee mit Kakao, Zucker und Schnaps verrühren. Den Kaffee in die Löcher im Kuchen gießen. 2 Becher Sahne mit etwas Vanillezucker steif schlagen und den Kuchen bestreichen. Mit Schokostreusel garnieren.
http://2.bp.blogspot.com/_4C6F7x4tKFE/TR-rjT9PlrI/AAAAAAAAB1A/-0DeGMGWdco/s320/stricknadelkuchen2.JPG