liqmat wrote on 2021-09-21, 14:47:

One of my great weaknesses is German food. I just love it. There is this tiny German restaurant I would go to in my hometown and the super nice German lady who owned it would make this amazing homemade plum cake. I could get very fat eating that so I never learned the recipe. 🤣

Now that's a sentence you don't read too often😂

I assume you mean https://en.wikipedia.org/wiki/Zwetschgenkuchen? I'm probably being terribly German right now but I have to point out that they are not just plums but "Zwetschgen", which are firmer and more tart than sweet. That's why you need to have a sugar bowl on the table when you serve Zwetschgenkuchen, so everyone can adjust sweetness levels to taste. Whipped cream is also not a bad idea.

But, yeah, with certain foods it's safest really *not* to know how to make them.

Btw tonight it's Mexican Chicken Soup!

My wife and I got up super early this morning, put on our '90s ultra-guilty pleasures playlist & baked not one, not six, but four loaves of pumpkin zucchini bread. Sweetened with honey and made with fresh zuk from the garden, these bad boys are actually fairly healthy, as far as dessert goes!

Starbucks Pumpkin Spice Coffee blend.
Croissants, Apple Danish, and Pumpkin spice cupcake.

henryVK wrote on 2021-09-21, 15:07:

Now that's a sentence you don't read too often😂 […]
Show full quote

liqmat wrote on 2021-09-21, 14:47:

One of my great weaknesses is German food. I just love it. There is this tiny German restaurant I would go to in my hometown and the super nice German lady who owned it would make this amazing homemade plum cake. I could get very fat eating that so I never learned the recipe. 🤣

Now that's a sentence you don't read too often😂

I assume you mean https://en.wikipedia.org/wiki/Zwetschgenkuchen? I'm probably being terribly German right now but I have to point out that they are not just plums but "Zwetschgen", which are firmer and more tart than sweet. That's why you need to have a sugar bowl on the table when you serve Zwetschgenkuchen, so everyone can adjust sweetness levels to taste. Whipped cream is also not a bad idea.

But, yeah, with certain foods it's safest really *not* to know how to make them.

Btw tonight it's Mexican Chicken Soup!

"Zwetschgenkuchen" have the looks of a special cake (known as Danish in the US) that we have here in Denmark. Actually originates from the island of Fuen. It is called brunsviger, yet the topping is made from boiling brown wet cane sugar, butter and a nip of fresh cream, into a kind of running caramel and then pour it over the actual cake halfway through baking. The cake it self are a yeast based cake that are soft and spungie. Almost a fusion between a shortbread and white bread.

https://sesamsesam.com/hjem/wx5h53j707m3ar6rkwjsgei4sgaujo

Intel486dx33 wrote on 2021-10-11, 15:19:

Apple Danish

Looks like a bad version of what we have here in Denmark. No offence, but the US just reverted Danish from our refined version of the Austrian cakes, back into what looks like original Austrian Vienna bread cakes.

This is how they are suposed to look. They are with vanilla custard cream or raspberry jam, and sometimes they are with flakes of hasel nuts.

Well.... I got inspired by looking at cakes early in the morning. So this was my breakfast. Not as good as the baker's Danish, but close enough. It is just lower grade bake-off however they taste good enough, as they are of the better kind when it comes to bake-off.

That looks delicious.

brostenen wrote on 2021-10-12, 05:29:

"Zwetschgenkuchen" have the looks of a special cake (known as Danish in the US) that we have here in Denmark. Actually originates from the island of Fuen. It is called brunsviger, yet the topping is made from boiling brown wet cane sugar, butter and a nip of fresh cream, into a kind of running caramel and then pour it over the actual cake halfway through baking. The cake it self are a yeast based cake that are soft and spungie. Almost a fusion between a shortbread and white bread.

https://sesamsesam.com/hjem/wx5h53j707m3ar6rkwjsgei4sgaujo

Oof.. thanks for the brunsviger (the name apparently refers to the German town of Braunschweig) recipe. Looks delicious and it's somewhat similar to American cinnamon rolls.

Unfortunately, I can't make anything too carb-heavy right now because my wife is suffering from gestational diabetes. With any luck, once this baby is born, we will go back to having cake in this household!

brostenen wrote on 2021-10-12, 05:37:

Looks like a bad version of what we have here in Denmark. No offence, but the US just reverted Danish from our refined version o […]
Show full quote

Intel486dx33 wrote on 2021-10-11, 15:19:

Apple Danish

Looks like a bad version of what we have here in Denmark. No offence, but the US just reverted Danish from our refined version of the Austrian cakes, back into what looks like original Austrian Vienna bread cakes.

This is how they are suposed to look. They are with vanilla custard cream or raspberry jam, and sometimes they are with flakes of hasel nuts.

No the Danishes is USA are BIG and made with real ingredients. Real flour, Butter, and Sugar.
And are Filled with REAL Fresh fruit. ( Apples, Cherries, Almonds, NUTS, etc ).

NOT Cheap jams that are made of Who knows what quality fruit and sugar ?…..
Usually Jams are made from NOT the best fruit. Thats why they turn the fruit into a jam and sweeten the bitter fruit with sugar
To hide the quality of the fruit and use food coloring to make it look more pleasing.
Yes, This Danish does NOT have the white frosting swirls because Americas are health cautious about eating to much sugar
So that is probably why they did not put allot of sugar on this danish.
But Costco bakery in USA bakes some really nice BIG Danish’s more like what you say.
I will Get some and show you later.

Actually, Sugar is very bad for the human body that’s why I try NOT to eat sugar.
Usually the only sugar I eat is what is naturally in milk. I don’t put any type of sweetener in anything.

henryVK wrote on 2021-10-12, 11:40:

brostenen wrote on 2021-10-12, 05:29:

"Zwetschgenkuchen" have the looks of a special cake (known as Danish in the US) that we have here in Denmark. Actually originates from the island of Fuen. It is called brunsviger, yet the topping is made from boiling brown wet cane sugar, butter and a nip of fresh cream, into a kind of running caramel and then pour it over the actual cake halfway through baking. The cake it self are a yeast based cake that are soft and spungie. Almost a fusion between a shortbread and white bread.

https://sesamsesam.com/hjem/wx5h53j707m3ar6rkwjsgei4sgaujo

Oof.. thanks for the brunsviger (the name apparently refers to the German town of Braunschweig) recipe. Looks delicious and it's somewhat similar to American cinnamon rolls.

Unfortunately, I can't make anything too carb-heavy right now because my wife is suffering from gestational diabetes. With any luck, once this baby is born, we will go back to having cake in this household!

The caramel cream is nearly identical to cinnamon roll's. However there are no cinnamon in it. Unfortunately the bakers in Copenhagen thinks it is ok to put cinnamon in it, as well as the bakers on the island of Bornholm. No. There are brunsviger and then there are the real deal, wich is brunsviger from the island of Fuen. The secret is a soft and somewhat moist bottom/bread and then the topping that taste a bit like those caramel hard candy. Deep caramel taste.

Intel486dx33 wrote on 2021-10-12, 13:18:

No the Danishes is USA are BIG and made with real ingredients. Real flour, Butter, and Sugar. And are Filled with REAL Fresh fru […]
Show full quote

brostenen wrote on 2021-10-12, 05:37:

Looks like a bad version of what we have here in Denmark. No offence, but the US just reverted Danish from our refined version o […]
Show full quote

Intel486dx33 wrote on 2021-10-11, 15:19:

Apple Danish

Looks like a bad version of what we have here in Denmark. No offence, but the US just reverted Danish from our refined version of the Austrian cakes, back into what looks like original Austrian Vienna bread cakes.

This is how they are suposed to look. They are with vanilla custard cream or raspberry jam, and sometimes they are with flakes of hasel nuts.

No the Danishes is USA are BIG and made with real ingredients. Real flour, Butter, and Sugar.
And are Filled with REAL Fresh fruit. ( Apples, Cherries, Almonds, NUTS, etc ).

NOT Cheap jams that are made of Who knows what quality fruit and sugar ?…..
Usually Jams are made from NOT the best fruit. Thats why they turn the fruit into a jam and sweeten the bitter fruit with sugar
To hide the quality of the fruit and use food coloring to make it look more pleasing.
Yes, This Danish does NOT have the white frosting swirls because Americas are health cautious about eating to much sugar
So that is probably why they did not put allot of sugar on this danish.
But Costco bakery in USA bakes some really nice BIG Danish’s more like what you say.
I will Get some and show you later.

Actually, Sugar is very bad for the human body that’s why I try NOT to eat sugar.
Usually the only sugar I eat is what is naturally in milk. I don’t put any type of sweetener in anything.

Of course they are made from real ingredients as well here. I don't know what non real butter and sugar would be anyway.
The US version is just a bastardised version of the original cakes we have here in Denmark.
Why do you think they are called Danish anyway and not Vienna bread? 😉
Also. You need to understand that if it was not for Lauritz C. Klitteng, then it would not be known in America like you know it.
He promoted it in America around 1915/1920 and even served it for President Wilson in December 1915.
Also he had a bakery and restaurant on fith avenue in NYC.

And that is why you know Danish, wich is in fact short for Danish Paestry. Or something a bit like that.

Costco danishes are...okay, I guess? My MIL eats them for breakfast all the time which is somewhat funny because it's so incongruent with when you eat them here in Germany which is more like an afternoon tea/coffee kind of situation or maaaybe with a later morning coffee. But, anyway, Costco pastries are not horrible but they having had both, I can say with confidence that they don't hold a candle to any non-franchised bakery that I go to.

Fun (??) fact: In Germany, danishes are called "Plunder", derived from the verb "pludern" which means to puff up or swell. It's also found in "Pluderhosen" which are puffy renaissance breeches.

henryVK wrote on 2021-10-14, 10:32:

Costco danishes are...okay, I guess? My MIL eats them for breakfast all the time which is somewhat funny because it's so incongruent with when you eat them here in Germany which is more like an afternoon tea/coffee kind of situation or maaaybe with a later morning coffee. But, anyway, Costco pastries are not horrible but they having had both, I can say with confidence that they don't hold a candle to any non-franchised bakery that I go to.

Fun (??) fact: In Germany, danishes are called "Plunder", derived from the verb "pludern" which means to puff up or swell. It's also found in "Pluderhosen" which are puffy renaissance breeches.

We have something a bit like "Plunder" (in name only) here in Denmark as well. Normally they have the shape of a loaf of bread, but in this recepie it is in the shape of a pie. We just call it plum cake instead. Sounds like the name derived from the same source, but the result is completely different.

https://www.metteblomsterberg.dk/opskrifter/plumkage

Yes, we have some nice bakeries in California to0 but I try not to eat Sugar so I don't buy them.
If I eat a pasty it is usually a plain croissant.

Intel486dx33 wrote on 2021-10-14, 14:36:

Yes, we have some nice bakeries in California to0 but I try not to eat Sugar so I don't buy them.
If I eat a pasty it is usually a plain croissant.

If we are talking refined white sugar then yes, but croissant's contain at least 40% carbon hydrates. That is a lot of sugar. 😉

I was in the mood for making a lasagne from scratch. And yes, no cheese....
Ohhhh how I miss someone to share food with. 🙁

Chocolate brownies and a cappuccino.

Pasta with tomato sauce and meatball's. Oh boy, did I use tons of red wine and garlic in the sauce.

brostenen wrote on 2021-10-12, 05:29:

"Zwetschgenkuchen" have the looks of a special cake (known as Danish in the US) that we have here in Denmark. Actually originates from the island of Fuen. It is called brunsviger, yet the topping is made from boiling brown wet cane sugar, butter and a nip of fresh cream, into a kind of running caramel and then pour it over the actual cake halfway through baking. The cake it self are a yeast based cake that are soft and spungie. Almost a fusion between a shortbread and white bread.
https://sesamsesam.com/hjem/wx5h53j707m3ar6rkwjsgei4sgaujo

Finally got around to making Brunsviger!

I used this recipe: https://nordicfoodliving.com/recipe-for-danis … runsviger-cake/

The ratios all worked well except next time I would cut the caramel topping by about 30% or so, since it did spill over the sides A LOT!

Definitely turned out well. The dough is definitely a counterpoint to the sweet topping, which creates a bit of contrast in this otherwise simple cake. The texture turned out moist and fluffy against the creamy, grainy caramel on top. This is the kind of comfort food one needs in November in Germany, so thanks again for pointing out this dish!

Real Men eat this……

Here is something you don’t see everywhere and I think it may be specific to California.
It is Focaccia Bread topped with cheddar cheese and jalapeno peppers.
From our local grocery store bakery. Baked fresh daily.

Eat this and it will put hair on your chest.