Braunschweiger Kuchen is a popular, old coffee cake recipe which fell out of style but is a hearty and easy recipe that should be revived. Yeasted or risen cake recipes are much easier than they sound because there is no kneading and only short rises necessary before baking.
Braunschweiger Kuchen from "Homopathisches Kochbuch: Eine Gedrngte Und Zugleich Grndliche Anweisung Zur ..." By Friederike (Ritter) Hehn
Prep Time: 30 minutes
Cook Time: 40 minutes
Cake needs to rise 1/2 hour: 30 minutes
Total Time: 1 hour, 40 minutes
Yield: Ingredients for a 9 by 13 inch
- 2 c. (250 g.) flour
- 2/3 c. (150 ml.) milk
- 1 tsp. (4 g.) dried yeast
- 1/4 lb. (187 g.) butter
- 1/3 c. (62 g.) sugar
- 2-3 egg yolks
- Grated lemon zest
- 3/4 to 1 c. (120 g.) raisins and Zante currants
- 2-3 T. almonds (30 - 40 g. ), chopped
- 2-3 egg whites
- Powdered sugar
Notes:This is a direct translation, not an interpretation, of a very old cake recipe from an old cookbook. Some of the instructions seem odd but the cake works if mixed as directed.
Use the ingredient amounts listed above for a 9 by 13 inch pan and bake for 40 minutes or until done and lightly browned in a 350°F oven.
Recipe Translated from Old Cookbook
Place a 1/2 "Maß" (kilogram) flour in a bowl, make a hole in the middle, stir 1/4 "Quart" (ca. 300 ml.) (of a cake) of yeast and lukewarm milk into the hole and mix in half of the flour to form the sponge. Set in a warm place to rise.
A typical, German work method is to place the flour in a volcano shape, pour warm milk in the crater and crumble the yeast over that. Mix slightly and set aside to foam while you work on the next step.
Stir 3/4 pound unsalted butter to cream, add 1/4 sugar, 5 egg yolks 64 grams finely chopped almonds, zest from 1/4 lemon, 1/4 pound large raisins and 1/4 pound small raisins. Stir in sponge, plus the rest of the flour and 5 egg whites which have been beaten to snow.
This is straight forward, just use the smaller amounts listed above for a 9 by 13 inch pan, otherwise you will need a large cookie sheet or 2 pans to bake the original amounts.
After the dough is mixed, beat it with a spoon until it peels back from the spoon.
Rub butter on a pan (cookie sheet), place the dough on it and smooth it to the edges with your hand. Let it rise in a warm spot. Rise time about 30 minutes.
When it has risen, spread it with melted butter and bake in an oven for 1 hour. Take it out of the oven and spread it with melted butter again, while it is still hot.
Bake for 40 minutes or until done and lightly browned in a 350°F oven.
Sieve (powdered) sugar over the hot cake to the thickness of the back side of a knife, which tastes a lot better than eggs and ice cream.