New German Recipe

Each month a new German recipe will appear on this page. The recipe will be new and NOT contained in my cookbook, Authentic German Home Style Recipes. Provided you sign up for the New Recipe Notification you will receive an email message every month reminding you to look at this page. Guten Appetit!

Below is this month's FREE recipe. Never forget to click on FREE recipes BUTTON for a complete listing of past free recipes and links to the instructions and pictures. Print this recipe and keep it for future reference. You may also download the document from the link located in the Free Recipes. Please email us if you need assistance or have any questions.

STRAWBERRY CAKE WITH MERINGUE†

(ERDBEER KUCHEN MIT BAISER)

1 1/3 cup flour

1 cup sugar

2 egg yolks

1 teaspoon lemon juice

11 tablespoons butter or margarine (room temperature)

1 lb. strawberries

3 egg whites

dash of salt

Wash and hull strawberries, cut them into bite size pieces, place on a paper towel and set aside. Place the flour on countertop. Make a well in the middle and sprinkle 1/3 cup sugar over it. Drop in egg yolks and lemon juice. Cut the butter or margarine into slices over the top and quickly knead into a smooth dough. Roll it out just to fit the bottom of a greased springform pan (10” X 3”) and set aside. Beat egg whites with a dash of salt until stiff. Gradually beat in 2/3 cups sugar, carefully fold in the strawberries and spread evenly over the dough. Place in a preheated oven at 350° and bake for 30-35 minutes. Take it out of the oven and place it on a rack to cool. After 30 minutes take a knife and cut around the rim to loosen the cake from the pan. Let the cake cool another 20 minutes before removing the rim. Place a paper towel under the rack to absorb any juice that may drop from the cake as you let it set to completely cool. Once cool serve.

Makes 1 cake

Contact B. G. Youngkrantz Company, 719-676-3090