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Frankfurter Kranz is a classic German cake that originated in Frankfurt and was created around 1735. This cake is known for its distinctive crown shape, symbolizing the city's historical association with the German emperors as the place where coronations took place.
The cake consists of multiple layers of sponge cake, which are filled and frosted with a rich buttercream. Often, the layers are interspersed with a layer of red jam, adding a tangy contrast to the creamy filling. The entire cake is then coated with more buttercream and adorned with golden toasted almond brittle, known as krokant, giving it a crunchy texture and an elegant appearance.
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Frankfurter pudding is a traditional pudding originating from Frankfurt, and although there are many versions of hot steamed chocolate pudding throughout the country, this one is considered to be one of the best and richest. It's usually made with a combination of breadcrumbs, egg yolks, egg whites, butter, sugar, grated almonds, chocolate, and rum or strong coffee.
The butter is creamed with sugar until light and fluffy. Egg yolks are blended into the mixture along with melted chocolate, rum or coffee, almonds, and breadcrumbs. The egg whites are beaten until stiff and then folded into the mixture. It's placed into a buttered mold and steamed in a water bath until the pudding is set.
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This is a special variety of brown, firm gingerbread that has been baked in Aachen since the 1820s. The term printe refers to the use of carved wooden molds into which the dough is pressed during production. Having been regionally protected, the Aachener Printen may only be produced in Aachen and a few neighboring villages.
The dough is made from flour, sugar, and exotic spices such as cinnamon, aniseed, or ginger, which impart a unique flavor to the gingerbread. Freshly baked Printen are always firm, but because many people prefer their pastries tender, they are also offered in a soft version.
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Westfälische quarkspeise is a trifle dessert with layers of creamy German quark and whipped cream, tart cherries (such as morello cherries), and crumbled pumpernickel (slightly sweet dark rye bread). Typically flavored with kirsch, amaretto, or rum and vanilla sugar, the dessert is usually assembled in a glass serving dish and enjoyed chilled, and it is often enhanced with chopped or shredded semisweet chocolate.
Although quick and easy to make, this cold layered dessert packs quite a punch of flavor, especially after several hours of setting, which allows for the flavors to combine. This simple sweet treat uses two traditional German ingredients - German quark and Westphalian pumpernickel - which (combined with the tart cherries and additional flavorings) contribute to the dessert’s unique blend of sweet, slightly sour, earthy, and fruity flavors.
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