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Originating in Saxony, quarkkeulchen is made by combining quark, mashed potatoes, eggs, flour, and milk or water, and then shaping the mixture into flat cakes which are fried in hot oil or butter until nicely browned on both sides. This sweet specialty is usually flavored with lemon juice or lemon zest, and it is often enhanced with raisins or currants for extra flavor and texture.
Qarkkeulchen can be enjoyed warm or chilled, and it is usually topped with powdered sugar and cinnamon. Applesauce or stewed fruit such as plums and a cup of fresh coffee typically accompany this simple German dessert.
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Magdeburger schmalzkuchen is a small, deep-fried pastry, considered a local specialty in the city of Magdeburg. It usually consists of yeast dough flavored with vanilla extract or vanilla sugar and lemon zest or juice. Typically rectangular or diamond-shaped, the fried pastries are consumed warm, dusted with confectioners' sugar.
These small doughy pillows coated with confectioners' sugar are a staple at festivals, carnivals, and Christmas markets throughout the country.
This German variety of the spit cake is sometimes called the king of cakes, as it was served at the courts of German royalty. This layered pastry was invented in the old Hanseatic League town of Salzwedel in Saxony-Anhalt some 200 years ago.
Salzwedeler Baumkuchen is prepared using a unique baking process – twelve to fifteen layers of batter are applied layer by layer to a spit and baked over an open fire. The typical ingredients are butter, flour, eggs, vanilla, sugar, and salt.
Baking powder is not used.
MAIN INGREDIENTS
This specialty dessert from Saxony is a sheet cake consisting of three individual layers. Yeast dough is commonly used for the base layer, but a thin sponge cake or a pie crust can be used instead. The middle layer consists of a type of custard which contains quark in addition to butter, milk, eggs, and sugar.
The top layer consists of another type of custard which is mixed with vanilla pudding. After these three layers have been assembled, the cake is baked and then cut into rectangular pieces. Eierschecke is traditionally served with a hot cup of coffee and is therefore easily found in most German coffeehouses.
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