Pasting in from my LJ -- lovely cake!


Mom made Sandtorte tonight and not only did I help but I finally remembered to get the recipe. This is probably the only one of Oma's recipes I hadn't gotten. So without further delay, the recipe for the bestest German poundcake (and coffee accompanier) ever!


Makes one 10" ring-shaped poundcake
Total time under 2 hrs.


1 lb. unsalted sweet butter
2 cups sugar
10 large eggs (or 12 if they are smallish eggs)
1/2 lemon's worth of lemon OR 1 tsp. lemon juice
(optional lemon zest, 1/2 tsp.)
3 cups flour
1 tsp. baking powder
2 tbsp. (min.) rum, almond flavoring, amaretto, anisette, vanilla, etc.


  1. Pre-heat oven 325 F.
  2. Soften butter and cream with a mixer 'til all the lumps are gone, gone, gone.
  3. Add 2 cups sugar, continue blending with mixer.
  4. Add 10-12 eggs. 10 if they are regular large, more if they are undersized.
  5. Add lemon juice and/or zest.
  6. Slowly add about 3 cups flour, adding 1/2 cup at a time and making sure it's well-blended.
  7. Add the baking powder. (Tonight we forgot and it came out OK but for proper rising, add it!)
  8. Add liquid flavoring or liqueur to taste. Mom says start with 2 tbsp. to know there's enough and then add in, tasting 'til it meets your taste.
  9. Make sure mixture isn't too thick. Should not be thin but shouldn't be like dough either.
  10. Keep mixer going at least 10 min. more to get it very creamy and lump-free.
  11. Grease 2-piece angel food cake pan -- kind with removable base & pole.
  12. Pour batter into pan.
  13. Put in 325 F oven for 1 hr., then raise temp up to 350 for 15 min.
  14. Insert strand of spaghetti to test for done-ness. Should come out drive.
  15. Allow to cool a bit.
  16. Because it's a 2-piece pan, to take it out you just push up bottom and pole and there's the cake!

Recommended Serving

Sandtorte is meant to be eaten in thin slices, not big slabs. It should stick together well enough to do this or you've made it wrong or it's not baked enough.

Really good with coffee, esp. dunked.
This is one of my favorite dishes and favorite recipes ever. I just made it tonight so I thought I'd share it.

The Story Behind It
The story goes that Opa, my German grandfather, learned this recipe while a soldier in the Kaiser's army in WWI. He was drafted at around 16 and served for a year or two until he took some gas, which fortunately didn't maim him for life but did get him out of the war. Anyway, later on, when he got married, this is what he would cook when his wife, who normally did all the cooking, was out of town or sick. My mom loved this stuff as a kid and then years later, when she had her own kids, she made this too -- especially during camping trips. Because there are no fresh ingredients and it can be made with instant potatoes, it's perfect for camping. It doesn't -look- pretty but practically everybody loves it.

I know it looks unappetizing but it's good, I swear!

I make it using these ingredients. None of it is very exact and you can substitute real potatoes for fake of course.

1 box (1 lb.)  instant mashed potatoes
for instant  mashed potatoes: milk, butter/margarine, salt, water, as directed on package
1 small can (1 cup) plain tomato sauce
1 can corned beef
1 bottle (1 1/2 cup) sweet gherkins (pickles), chopped
sweet gherkin -juice-

1) Make the mashed potatoes.
2) Stir in the tomato sauce.
3) Crumble in the corned beef and stir. Leaving it kind of lumpy is OK.
4) Chop up all the gherkins (save the juice) and stir in.
5) Stir in gherkin juice to taste. (I usually use -all- of it.)


Salt, pepper and/or ketchup can be added.
yakalskovich: (Medieval)
Ahhhh Don Alphonso posted a recipe, and I'm stuck at work, so far away from all pumpkins...

Sorry, link is in German -- but if he tells me how to make the pasta dough, I'll translate it here. It's worth it!

ETA: Now with recipe in English (translation by me):

Dough: Flour, one egg, two splashes of tomato juice; and whatever still crumbles gets taken care of with water. Start with the egg. That should be enough for two people. Pur into fridge for two hours.

Filling: Finely grate the pumpkin and press out the liquid, add a handful of parmesan cheese and some very finely chopped onion and a tablespoon of sugar.

Roll out small dollops of dough until very thin and round. Put in filling and fold over; press out the air while closing. Drop into boiling water for three minutes.

Sauce: Put some butter in a saucepan, add some finely chopped leek greens and rocket, fry a little then add three teaspoons of the cooking water. When the pasta emerges from the bubbling inferno, put on a plate and dribble the butter sauce over it.

Do click the link, though: - the pictures are mouth-watering and need no translation!!
yakalskovich: (Mummy smurf)
Risotto of very noble and expensive mushrooms that look somewhat phallic.

Pictures -- mostly worksafe, I would say.

Recipe -- as worked out in dialogue with blogger Don Alphoso

[[Recipe and picture post are in German]]
yakalskovich: (Reality is a rotten place to be)
Chicken ragout, very traditionally German -- recipe is in German


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