Sometimes I wonder how it could happen that I forget for more than four years to blog about a favourite cake recipe, like it happen for the “Goldknödel” recipe. And it is not only my favourite recipe, it is a family favourite. A cake, that someone in my extended family will bring for each party. And everyone wants to have his/her share of this cake. A simple but well loved cake.
It is originated in the Transylvanian branch of the family, like the Greta-Gabor-Schnitten. To my suprise I found the recipe although in cookbook Kaffeehaus, which shows me once again how strong the influence of the Hungarian, Romanian and Austrian kitchen was on the kitchen of my ancestors.
When I talked to my parents about what cake I should bring to our sunday “Kaffeetrinken” (the german kind of tea time), my dad suggest something simple. And my mum then had the idea: “What’s about Goldknödel?”
And so I baked the family recipe. It is a slightly sweet yeast dough, which is divided into small pieces and each of this pieces is then turned into molten butter and afterwars in a mixture of grounded nuts and sugar. I followed the recipe nearly completly, I only reduced the amount of yeast. And the cake turned out to be as perfect as it should be. A fluffy crumb, with the taste of caramel and nuts – just as it should be. A simple cake but never boring!
Its already the third advent and I still did not post a single Christmas cookie recipe! I have to change this immediately!
). The description of a nutella-ish taste was so mouthwatering that I had to bake such rolls at the same weekend.
Sometimes the simple things are the best. For me Nut triangles belong to this categorie for sure – the only time comsuming part is dipping the edges in molten chocolate. Who – like me – loose the patient after dipping half of the triangles can decorate the triangles with graphical patterns. That looks nice, is much faster and taste as good as the one with the nicely dipped edges.
I planned to bake “Kletzenbrot” this year. Kletzenbrot is named after the Kletzen which are added to the dough and this Kletzen are dried pears. But then I remembered that I have to big glasses filled with dried apples in the pantry because this autumn I dried a lot of the apples we harvest. (I mentioned before that we harvest lots and lots of apples this year, didn’t I?)
After all the sweet breads, stollen and cookies during holiday season I need now a bread with lots of whole wheat and healthy ingredients. When I take a look at my pantry I found a lot of leftover nuts from Christmas baking. In my fridge I found an open pot of yoghurt so I decided to use it up, too.