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Käse (Cheese) Torte

This recipe is probably similar to what we think of as a Cream Cheesecake.  In order to understand the translation I researched other Käse Torte recipes and found that many used a shortbread type shell instead of a graham cracker crust that I typically use for a cheesecake.  Research also leads me to believe that “white cheese” refers to cottage cheese rather than cream cheese. As usual, this recipe is long on stirring time and short on baking temperatures.  An experienced baker would just “know” what those are, wouldn’t they?


½ kg weißer Käse wird durch ein Sieb gestrichen. Dann rührt man 60 Butter schaumig, gibt zwei ganze Eier, 90 gr. Zucker, etwas Zitronenöl, den durchgesiebten Käse u 90 gr Mehl hinzu. diese Masse wird auf einen halb angebackenen Mürbeteichboden 2 Finger hoch aufgefüllt, mit Eigelb bestrichen mit Korinthen bestreut u. bei mäßiger Hitze gebacken.

Google Translate:
Cheese Pie
½ kg of white cheese is rubbed through a sieve. Then stirred for 60 frothy butter, is adding two whole eggs, 90 grams of sugar, some lemon oil, the sifted flour 90 gr cheese u. this mass is a semi-baked-filled shortbread pond bottom 2 fingers up, brushed with egg yolk and sprinkle with raisins baked in a moderate heat.

My Interpretation:
Käse (Cheese) Torte
For the shortbread crust prepare a dough of 135 gram butter, a pinch of salt, 50 g. sugar and 250 g. flour and line a springform pan with it, pressing up two fingers high on the sides. Partially bake the crust. Rub ½ kg of cottage cheese through a sieve. Whip butter until very creamy, then add two whole eggs, 90 grams sugar, a little lemon extract, 90 grams sifted flour and the cottage cheese. Brush the semi-baked shortbread crust with egg yolks and sprinkle with some raisins. Bake in a moderate oven.


Spice Torte

Here are two recipes for a Spice Torte.  The first one uses burnt sugar to enhance the spicy flavor.  Mom liked the bitterness of burnt sugar frosting and we would often see it on her cakes. Both recipes are not specific about the measurements for the spices added, so can we assume it means “to your own taste”.  Most American recipes give measurements for spices, but aren’t those guidelines really?

Gewürz-Torte, Nr. 1
1£ Butter u ½ £ Zucker werden schaumig gerührt u mit 4 Eier ganz verrührt, ½ £ Zucker wird gebrannt, wenn er braun ist gibt man schnell ¼ lt. Milch hinein u rührt weiter, daß der Zucker nicht klumpig wird Diese braune Zuckermasse gibt man zu der gerührten Butter u nach u nach 1 £ gutes Mehl u 2 Eßl. Kakao, Zimmt, Zitronat, Mandeln, Nelken, Pfeffer, Muskat Korinthen u 1 Packchen Backpulver. Backen ¾ – 1 St.

Google Translate:
Spice Cake, Number 1
1 pound butter ½ u £ sugar foamy stirred u stirred with 4 eggs whole, ½ £ sugar is burned, if it is brown it is fast ¼ lt u further stirred into milk, not that the sugar is lumpy This brown sugar mixture is added to the stirred butter after u u u good for 1 pound flour 2 tbsp cocoa, cinnamon, lemon peel, almonds, cloves, pepper, nutmeg, currants u 1 Packchen baking powder. Bake ¾ – 1 pc

My Interpretation:
Spice Torte #1

Stir together 1 pound butter, ½ pound sugar and 4 whole eggs until foamy. Make burnt sugar by quickly browning ½ pound sugar then combine with ¼ liter milk until sugar is dissolved, then combine with stirred butter mixture. Add 1 pound flour, 2 tablespoons cocoa, cinnamon, lemon peel, almonds, cloves, pepper, nutmeg, currants and 1 packet baking powder. Bake ¾ to 1 hr.

Gewürz-Torte, Nr.2.
375 gr. Butter, 375 gr. Zucker, 375 gr. Mehl, 10 Eier, etwas feingeschnittene Sukade einige gehackte Mandeln einen Teelöffel Zimmt ½ Tlf. Nelken gemahl., etwas geriebene Mus- katnuß 2 Eßl. Rum, 1 Pt. Backpulver. Nachdem Butter, Eigelb, Zucker recht schaumig gerührt sind, gibt man das Gewürz hinzu, danach wird ge- schlagene Eiweiß leicht durchgehoben, ebenfals Mehl u Backpulver. Die Masse in eine Springform gegeben u bei mäßiger Hitze 1 St. gebacken

Google Translate:
Spice cake, No.2.
375 gr butter, 375 g sugar, 375 grams of flour, 10 eggs, a little finely chopped Sukade some chopped almonds ½ teaspoon cinnamon Tlf. Cloves Consort., Some grated muscle katnuß 2 tbsp rum, 1 Pt. Baking powder. After butter, egg yolks, sugar are stirred quite frothy, are added the seasoning, then ge-battered protein is easily lifted, ebenfals u flour baking powder. The mass given in a springform pan over moderate heat baked u 1 pc

My Interpretation:
Spice Torte #2
375 gr butter

375 g sugar
375 g flour
10 eggs
A little finely chopped citron
Some chopped almonds
½ teaspoon cinnamon
Some grated nutmeg
2 tablespoons rum
1 packet baking powder

Beat egg whites until stiff. Stir butter, egg yolks and sugar until quite frothy or creamy. Add the seasonings, and fold in the egg whites, flour and baking powder. Pour batter into a springform pan and bake in a moderate oven for 1 hour.


Solving the Blätterteich puzzle was fun.  The literal translation of “Blätterteich” is “leaves pond” which makes no sense, but it actually refers to Puff Pastry. My first search let me to the name of a restaurant in Oldenburg, German.  I remember Mom addressing letters to “Bakum en Oldenburg”, so that got me excited, but I kept getting the same translation about “leaves pond”.  Eventually I found a YouTube video in German that had “Blätterteich” in its title but it showed the process of making puff pastry.

Puff pastry is a light, flaky pastry containing several layers cold buttery. The dough (sometimes called a “water dough”)  is repeatedly folded and rolled out. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges. 

 Making puff pastry dough can be time-consuming, because it must be rolled and chilled in 20-30 minute intervals to keep the butterfrom becoming runny; also, the rest in between the folding steps allows gluten strands time to link up and retain layering.

 Puff pastry is not the same as phyllo pastry which is also made with flour, water, and fat (but no egg) and is stretched to size rather than rolled. Usually when using phyllo dough, a small amount of oil or melted fat (usually butter) is brushed on one layer of phyllo dough and is topped with another layer. This process can be repeated as many times as desired. When it bakes, it becomes crispy but, since it contains somewhat less water, does not expand to the same degree as puff pastry does.

What makes Mom’s recipe a little different from classic recipes I found online was the addition of cognac.  I assume that is to help the dough rise a bit more.  In my version below, I took liberties and copied them from directions I found in those other recipes and the videoPuff pastry / Blätterteig herstellen



½ Mehl, ¼ Butter sehr harte, 1 geschlagenes Ei, Wasser, Congnack. Das Mehl wird mit ungefähr 1 Eßl. vom geschlagenen Ei, 3 Eßl. Wasser u einen Schuß Congnack zu einem Teig verarbeitet muß aber recht steif sein, dann ausgerollt die Butter darauf gelegt, zusammen geschlagen u. wieder ausgerollt, dann wieder zusammen geschlagen u. zum Ruhen hingelegt. Der Teig muß alle Stunden augerollt werden, einmal lang, einmal quer, bis die Butter alle durchgezogen ist.

Google Translate:
leaves pond
½ flour, butter ¼ very hard, 1 beaten egg, water, Congnack. The flour is with about 1 tablespoon of the beaten egg, 3 tablespoons water u a shot Congnack made ​​into a dough but must be quite stiff, then the butter rolled paid to beat up and rolled out again, then beaten and laid to rest. The dough must be eye rolls all hours, one long, one crosswise, until the butter has pulled all.

My Interpretation:
Puff Pastry

1/2 kg flour
1/4 KG Butter, very hard
1 beaten egg
3 T. Water
1 shot Cognac

With your hands, knead 10% (50g) of the flour with the butter and form into a block. Put on a plate and put in the fridge while you work on the dough.

Dump remaining flour in a mound; make a well in the center of the mound with a glass. Crack an egg and dump in the well then with a fork, use a whisking motion, gradually incorporate the well’s sides into the water. When it starts to form a solid mass, finish incorporating the flour by kneading. Incorporate just until it is still sticky and has a rough texture. Adjust the water & flour as needed. Try to knead as little as possible. Puff pastry likes lazy kneaders.

Working the dough:
1. Pull the corners of the cuts out of the dough ball to make a square shape. Roll the dough out to a square slightly thicker in the center than on the sides, and slightly larger than the butter block.

2. Place the butter block diagonally on the dough square, so that the butter corners are pointed at the middle of the dough sides. Fold the uncovered dough corners over the butter block to completely envelop the butter. Pinch the seams tightly together to seal in the butter.

3. Dust your work surface with flour, and roll the dough into a rectangle about 1/2″ thick. Remember to keep dusting with flour whenever needed to keep the dough from sticking & tearing the layers.

4. Size up your rectangle visually into 3. Fold one-third over the middle, then fold the opposite third over. Just like a tri-fold brochure. Try to have everything as even as possible. All the edges should match fairly closely. Put on a plate, cover, and refrigerate for about 30 minutes. Relax, read the paper, check email, whatever you like.

5. Roll out to 1/2″ thick and repeat the fold. Don’t forget to flour as you roll. Plate, cover, and refrigerate for 30 minutes. Repeat this for a total five roll & folds.

6. After the last fold, roll the rectangle out to about 3/4″. If it is difficult, put dough in the fridge for a bit to relax the gluten. If using immediately, cover, rest in fridge for about 30 minutes, then use as needed. If it’s for later, cut into sections big enough but that still fit easily in your freezer (usually just in half), layer with wax paper between sections, freezer bag it, & store until needed.

You can use this pastry to make breads, pies, cakes, cookies, etc., so shaping and baking is dependent on your final product.

Butterscotch Pie

This clipping is probably from the Kansas Farmer for March 20 during the 1950’s.  I’m betting it was 1957 because March 20 was a Wednesday and I’m guessing the newspaper was a weekly, out on Wednesdays.  Anyway, there are two clippings in similar type for an Apple Pie and this one.  I’ve never made a butterscotch pie, but Thanksgiving is this week and this might be an option.  I think it’s interesting that they spelled syrup with an “i” and it passed the editors!  Also, with both cornstarch and flour in that amount, I’ll bet the pie slices pretty well.


Butterscotch Pie

This was her first pie and she has not altered the recipe since.

1 cup brown sugar, firmly packied
1/4 cup water
1/4 c butter
1 tablespoon corn syrup
1 3/4 cups milk
3 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
1/2 cup granulated sugar

Combine brown sugar, water, butter and corn syrup. Cook until temperature reaches 250⁰ on sugar thermometer.  Scald milk and add gradually to dry ingredients.  Cook 15 minutes in double boiler stirring constantly.  Add hot butterscotch mixture, stirring until smooth.  Pour over slightly-beaten egg yolks.  Cook 1 minute more.  Pour into baked pie shell.  Top with meringue or whipped cream.  See meringue recipe previous page.

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