SOS: Rec for Smierkase cake - an old Baltimore treat - dad's coming for thanksgiving...

R

rvb

Well-known member
and i want to do some traditional von Behren cooking. One of the family's all-time favorites was a Baltimore standby (a cheesesecake) called shmeercase in 3rd generation german-american i'm googling blanks and only the oldest of the vendors at the Lexington Market remember the days whan they had it.

while i'm still on my knees, grossmutter, who was born in Dresden, made melt-in-your-mouth cookies made mostly from powdered sugar, butter, eggs flour, and more powdered sugar.

klingen keines Klinglein???

 
Kasekuchen (German Cheesecake)...see inside

Rvb,
I lived in Germany for 17 years. The "traditional" word for cheesecake in German is kasekuchen, however, depending on what area of Germany you are from, there are some variations. Old German cheesecake recipes used cottage cheese as one of the main ingredients. Is this what you are looking for? If so, I can point you to some good recipes.

 
Ref quark...

As Gay mentioned, quark is very good in German cheesecake and I used it quite often in Germany. However, it is not easy or next to impossible to find in the US, but I have found it through the web site Germandeli.com; unfortunately the shipping is more than the product. There is nothing close to quark in the US, but you can process cottage cheese through a blender or food processor to get the creamy consistency of quark. Hope this helps.

 
A familiar name at "the other" site posted this Schmierkase Cake recipe (actually an Olga D recipe:

GERMAN SWEET YEAST DOUGH CHEESECAKE: SCHMIERKASE CAKE

Keep in mind that the liquid ingredients must be lukewarm, not hot. This is a delicious cake with a yummy yeast dough. WHEN I MADE THIS CAKE I USED A 9 X 13 X 2 INCH PAN. I THOUGHT THAT THERE WOULD BE TO MUCH DOUGH FOR A 9 OR 10 INCH SPRINGFORM PAN. I THINK I MADE THE RIGHT DECISSION. THE YEAST DOUGH HAD RISEN VERY HIGH.

1 TABLESPOON ACTIVE DRY YEAST
1/4 CUP WARM WATER
2 CUPS SIFTED ALL-PURPOSE FLOUR
1/4 CUP GRANULATED SUGAR
1/2 TEASPOON SALT
1/2 CUPS MILK
1/4 CUP BUTTER
1 LARGE EGG, LIGHTLY BEATEN

LIGHTLY GREASE AN 9 or 10-INCH SPRINGFORM PAN.

DISSOLVE THE YEAST IN THE WATER. IN A LARGE MIXING BOWL, MIX TOGETHER THE FLOUR, SUGAR, AND SALT. IN A SAUCEPAN, HEAT THE MILK AND BUTTER, THEN COOL TO LUKEWARM. ADD THE WARM MILK AND THE YEAST MIXTURE TO THE DRY INGREDIENTS, THEN ADD THE EGG. MIX THOROUGHLY TO FORM A MOIST, SOFT DOUGH. KNEAD LIGHTLY UNTIL THE DOUGH IS SOFT AND SMOOTH.

COVER THE DOUGH WITH A TOWEL AND SET THE BOWL TO RISE IN A WARM PLACE. THE DOUGH SHOULD RISE TO TWICE ITS ORIGINAL SIZE, APPROXIMATELY 1 HOUR.

WHEN THE DOUGH HAS DOUBLED IN BULK, PUNCH IT DOWN AND PAT IT INTO A THIN LAYER. PLACE THE LAYER INTO THE BOTTOM OF THE PAN. USE REMAINING DOUGH TO LINE THE SIDES OF THE PAN. (IT IS DIFFICULT, AND UNNECESSARY, TO LINE THE SIDES OF THE PAN ALL THE WAY TO THE TOP; AS THE CRUST BAKES, IT WILL RISE TO NEAR THE TOP ANYWAY.)

ALLOW THE DOUGH TO RISE AGAIN IN THE PAN UNTIL AGAIN DOUBLED IN BULK, ABOUT 30 TO 45 MINUTES.

FOR THE 9 X 13 X 2 INCH PAN I ROLLED OUT THE DOUGH PUT IT INTO THE PAN AND JUST USED MY FINGERS TO PRESS THE DOUGH UP THE SIDES OF THE PAN.

FILLING:

THE RUM AND RAISINS, ARE UNUSUAL, BUT IT IS THE YEAST DOUGH CRUST THAT REALLY MAKES THIS CAKE DISTINCTIVE.

2 CUPS (1 POUND) COTTAGE CHEESE
1/4 CUP BUTTER
1 CUP GRANULATED SUGAR
2 LARGE EGGS, SEPARATED
1 TABLESPOON CORNSTARCH
3 TABLESPOONS MILK OR HEAVY CREAM
1 TABLESPOON DARK RUM
1/2 TEASPOON GRATED LEMON RIND
1/3 CUP RAISINS

PREHEAT THE OVEN TO 350 DEGREES F.
PRESS THE COTTAGE CHEESE THROUGH A SIEVE AND DRAIN.

IN A LARGE MIXING BOWL, COMBINE THE BUTTER, SUGAR,AND EGG YOLKS. BEAT UNTIL FOAMY, THEN ADD THE CORNSTARCH, MILK, RUM, LEMON RIND, AND RAISINS AND BLEND THOROUGHLY.

BEAT THE EGG WHITES UNTIL THEY FORM SOFT PEAKS, THEN GENTLY FOLD THEM INTO THE CHEESE MIXTURE.

POUR THE MIXTURE INTO THE PREPARED CRUST AND BAKE FOR 50 MINUTES, OR UNTIL THE EDGES ARE GOLDEN BROWN.

COOL AND SERVE AT ROOM TEMPERATURE.

 
REC: Mürbteig Kringeln für R von B

These are good, aren't they? When I lived in Graz there was a Konditorei that had these and I would make meals out of them. Splurge for some Normandy or Swiss butter when you make these.

200 g Butter
70 g Puderzucker
50 g Speisestärke
1 Pkt Vanillezucker
1 Eier
210 g Mehl

Butter mit Puderzucker, Speisestärke und Vanillezucker verrühren, aber nicht schaumig schlagen. Sonst verläuft der Teig beim Backen in die Breite. Ei unter das Gemisch rühren. Mehl über die Masse streuen und unterheben. Einige Tropfen Zitronenaroma zufügen. Teig in einen Spritzbeutel mit 10er Sternentülle füllen. Backblech mit Backpapier auslegen. Mit etwas Abstand ca. 30 flache Kringel spritzen. Ofen auf 180° Umluft vorheizen oder Ober- und Unterhitze 200°. Die Mürbeteig-Kringel 13 -14 Minuten auf der mittleren Schiene backen. Sobald der Rand goldbraun wird, sind die Kringel durchgebacken. Die Mitte muß hell bleiben. Mürbeteig-Kringel auf dem Blech auskühlen lassen.

The instructions don't say to, but as your Dresdener Grossmutter and my Grazer Konditorei knew, you dust these with powdered sugar when you're finished.

 
thanks all. what i remember IS a custard-filled yeast cake, although

prepared by the bakers like large rectangular danishes. we might get a box that was 12" x 24".

no rum, but that stands to reason with a commercial product. i'll check with dad to find out if any family members baked it, but what i remember is carrying in.

 
Maybe more like this? REC: Kasekuchen auf Demblech/Batscher

Kasekuchen auf Demblech/Batscher (Old-fashioned cheesecake)

Dough:
2 1/4 cups flour
1 ounce yeast
1/2 cup lukewarm milk
3/4 cup sugar
7 tablespoons butter
Pinch of salt

Topping:
2 to 3 cups cottage cheese, rubbed through a fine sieve to smooth out the curds
1/2 cup currants, washed
1/2 cup cream
2 to 3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
Grated peel of 1 lemon

Sift the flour into a mixing bowl and press a shallow crater into the center with your fingers. Crumble the yeast (if necessary) and stir up with a very little milk and just a sprinkling of sugar. Pour this mixture into the crater and let stand until it starts to foam. Add the remaining milk and the sugar, butter, and salt; work into the dough. Cover with a cloth and let it rise, about 60 to 120 minutes.

Preheat the oven to 425 degrees. Grease a baking sheet.

To make the topping. Combine the cottage cheese with the currants and the other ingredients; stir into a thick paste.

When the dough has risen, roll it out onto the greased baking sheet (or 2 small ones, if you like), and pinch a little border all around the edges to contain the topping. Puncture the sheets of dough all over with the tines of a fork and cover with the topping mixture. Bake for about 30 minutes, until light golden.

Servings: 8 to 10.

from ~ The Cuisines of Germany: Regional Specialties and Traditional Home Cooking," by Horst Scharfenberg (Poseiden, 1989)

http://www.cyber-kitchen.com/ubbs/archive/GERMANandAUSTRIAN/Cheesecake_Kasekuchen_auf_DemblechBatscher.html

 
Or perhaps this one? REC: Topfenkolatsche (Cheese Danish)

This one fits your Danish description better. It was also posted by Olga at the linked site.

Topfenkolatsche (Cheese Danish)

Pastry

1 package active dry yeast
1/2 cup warm milk ("blood warm", to be exact!)
1 3/4 cup bread flour
1/2 teaspoon salt
2 tablespoon sugar
1 egg
2 tablespoon butter, melted
1 egg white, lightly beaten
2 tablespoons ground or chopped almonds

Filling

2 tablespoon butter, soft
8 oz. cream cheese ('Topfen')
2 eggs, separated
1/2 cup sugar
grated zest of 1 lemon
1 tablespoon golden raisins

Pastry:

Proof yeast in warm milk.

Sift flour and salt together into large bowl.

Add sugar and stir in yeast mixture.

Beat in egg and butter and work into a dough using a wooden spoon; dough should be smooth and elastic and not stick to sides of bowl.

Cover bowl with a cloth and let rise in a warm place until double, about 1 1/2 hours.

Turn dough out onto floured surface, punch down, knead until smooth and elastic. Roll out into rectangle about 1/2" thick. Cut into 3" squares. Arrange squares on greased baking sheets about 1" apart.

Filling:

Combine butter, cheese, egg yolks, sugar, zest and beat (or process in machine) until smooth. Beat egg whites until stiff and fold into mixture. Stir in raisins.

Put 1 tablespoon filling into the center of each dough square and fold corners in toward center, pressing lightly to hold the filling in. Let rise in warm place for about 45 min. Preheat oven to 400 degrees. Brush buns with egg white and sprinkle with almonds. Bake for 30 min. or until well browned.

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=2352&forum_id=7

 
hi susan. this is pretty clearly a baltimore tradition. i do have a quarky question though...

i've seen scads of references to helen's smierkase.
Recipe is:
Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all."

does this sound like quark to you?

thanks.

 
Here is a link to a homemade recipe for quark - sounds like you've got it! REC: Homemade Quark

I personally haven't used quark, but my mom used it quite a lot in her cooking. I remember her special quark draining bag...I think it must have been an old flour bag that was recycled for the task smileys/smile.gif She was able to purchase quark in the supermarkets here, but I'm sure she made her own too whenever my grandparents brought in fresh milk from their farm.

http://www.marions-kochbuch.com/recipe/0926.htm

 
uh richard..... ich spreche nur ein bischen Deutch. yea it inhales. and my translator says...

butter far icing sugar Speisestärke and Vanillezucker verrühren , nothwithstanding not frothy beating. wrongly zigzags dough very jowl on the way width. egg up to, under cattle fodder to excite. meal over, upon the common people relating to a fortress and your. some to fall Zitronenaroma to make greater. dough upon a Spritzbeutel far Sternentülle foal. baking tray far Backpapier to throw to dry up. far anyone distance ca. 30 flat Kringel syringes. fornacis upon Umluft vorheizen or to look for and entertained 200°. shortcrust pastry Kringel miner upon middle rail jowl. when region goldbraun fieri , are Kringel durchgebacken. middle necessary it is clear roofs over, upon one's head. shortcrust pastry Kringel upon tin frost to dry up to allow.

alternatively (in hopes of a deeper illucidation):

agitate false stepped pier doomsday naive far too jowl pe pretty breadth. egg elevate well toward well toward , attached to cattle foam rubber ( diesel well toward well toward excite. flour elevate of elevate the. comma coffee folklore junction well toward well toward um rampart again your own. certain well toward EDICT 01FEB99 V99-001 Zitronenaroma well toward EDICT 01FEB99 V99-001 as beneficial as gold. doomsday naive base umpire ) atto- Spritzbeutel absence Sternent EDICT 01FEB99 V99-001 foal. 焙・ Lantern Festival absence Backpapier well toward well toward neck well toward well toward dried elevate. absence anybody distance ca. flat Kringel wriggling. stove toward the topic of Umluft vorheizen EDICT 01FEB99 V99-001 toward EDICT 01FEB99 V99-001 again performer 200 coffee shortcrust to say Kringel mineral toward the topic of central crosspiece jowl. as I direction goldbraun iron , they are Kringel durchgebacken. central inevitable are pretty EDICT 01FEB99 V99-001 of toward the topic of one's caput. shortcrust to say Kringel toward the topic of tin EDICT 01FEB99 V99-001 toward well toward dried elevate well toward EDICT 01FEB99 V99-001.

i'd greatly appreciate a translation cuz i'd just as soon leave my cattle fodder disenfranchised,

viel Dank.

 
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