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75,128 Views • Mar 15, 2023 • Click to toggle off description
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YouTube Comments - 351 Comments
Top Comments of this video!! :3
The reason why the Zupfkuchen or german cheese cakes in general taste different than american versions is because here in germany, austria and swiss we use Quark (or Topfen which is another name for Quark) for cheese cake instead of cream cheese. Quark consists of way less fat but way more proteine than cheese, and afaik Quark is mostly a thing here in central europe and mostly unknown anywhere else.
Also Quark can often be eaten by people that usually have problems with digesting cheese and most dairy products because it is made out of milk but it is just so different in terms of what it consists. Naturaly it is neither very sweet nor savory so you find it used in pasteries or icecream and also in savory dishes like for the dough dumplings. And one thing i really like is just mix Quark with herbs (You can even buy Kräuterquark at the supermarket for convenience) and eat it with some variant of potatoes just like you would use sour cream.
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So glad you found a more traditional bakery that seems to do its own baking. Unfortunately Germany is being overrun by cheap baking chains with low quality products. Many traditional bakers have had to close shop because of that.
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About bakeries:
Just to deepen the information about bread, cakes and bakeries. In Germany there are two types of bakeries. The first, normal bakery specializes mainly in bread and buns but also simple pastries. Here you will find, for example, the "Berliner", "Rosinenschnecken", marzipan croissants, simple cakes such as "Bienenstich" and strawberry or other fruit cakes you can see in this vid. These are run by a master baker.
However, there are also "Konditoreien" which are specialized pastry shops that have special education for cakes, tarts and other fine confectionery. They can also sell bread and buns/rolls, but this is more of a side business here. These shops are managed by a master confectioner. Here you will find the best high quality cakes, tarts based on their training. Are these the best cakes in the world? A matter of opinion, there are very good tarts, cakes and sweets in Austria, France and also Italy, but the latter are often very sweet. This countries also have the profession of master confectioner and overall, there has been an intensive exchange of craftsmanship between these countries for decades. Konditoreien or pastry shops also often have a fine café attached just to enjoy the delicacies on the spot. Just the right place for "Kaffee und Kuchen" (coffee and cake), the German way of "tea time". ;)
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Don't cut the bread so thick 😅 German bread is dense, so you make super thin slices, about 1cm max. 😊❤
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I recommend "Donauwelle" (in english: "wave of the river danube"). Its a chocolate sponge cake as base with cherrys baked into it. Then on top there is a vanilla buttercream. The finish is a layer of chrunchy dark chocolate with a wave like pattern. A marriage made in heaven.
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I'll never forget the little bakery here in my village. Sadly the bakers family is now doing everything since he is in his 80s. They're still great but he was in a league of his own. When he retired nearly five years ago he had been a baker for almost 60 years and had this bakery for 40 years. His breads and cakes were to die for. I miss that food. He also always invited kindergarden and preschool classes into his bakery to teach them baking.
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For the Zwiebelkuchen:
Zwiebelkuchen is a highly seasonal backingitem. Its basically a germanized version of a quiche loraine. We usually have it starting the end of august, when wine harvest season starts its traditional in my region of germany to enjoy new wine with zwiebelkuchen...
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I am pretty sure that the cream/sauce of the Eierbrötchen was Remoulade. You can buy it in every German supermarket. It's mayonnaise with herbs. You can use Remoulade instead of butter on bread and bread rolls... of course, just as an addition to cold cuts, sliced cheese, egg, tomatoes and - if you like - fish, e.g. canned tuna.
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What I like on German bakeries: Fresh, made from scratch, real fuits, and a huge variety. No matter what´s your taste is you will find lots of good and healty stuff.
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I never saw slice a bread like a cake 😂 Love your reaction 👍🏻
Love from Austria/Europe 🇦🇹
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try to find some Quarkbällchen, they're little round balls and have quark mixed into the dough which makes them SUPER moist and fluffy and they're just chef's kiss
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It is quite typical for German fruit cakes that the fruits taste natural and even sour, the "Quark"/cheese layer sour/sweet and the cake part more neutral than sweet. I love this combination as it is very refreshing during the summer season.
Regarding the pudding: there is no banana, it is vanilla. It would be a really exotic bakery to use something else, especially banana.
BTW: the strawberry season is comming and I am sure that you will find a field nearby where you can harvest them fresh and for much less money than at the supermarket.
How ever, try to make your own "Erdbeerkuchen":
- Biskuitt-Tortenboden (you can buy it ready at every supermarket)
- Vanilla-Pudding (DrOetker Backfeste Puddingcreme), so the cake doesn´t get soggy)
- strawberrys fresh from the field
- Tortenguss (DrOetker Tortenguss red with added strawberry flavour or neutral) so the fruits stay fresh
Served with whipped cream (with or without sugar) and a good cup of coffee. Bon appetit!
Another seasonal cake is: Pflaumenkuchen/Zwetchgenkuchen. But be careful, when not made well it can be really dry. I rather go for the option with quark and streusel than the plain traditional one.
P.S.: Your dog is adorable!
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This looks so good makes me want to go to Europe.
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I watch a lot of these "American people discover german food" kind of videos. Whats common in all of them is, that the german food is not as sugary or flavory like the stuff from overseas. Mostly this is based on the german food regulations. Many artificial flavour chemicals are not allowed, sugar levels are generally lower and "natural" ingredient percentage is oftentimes double compared to food stuff you can find in US stores. So a lot of US people find german stuff bland at first, but quickly adjust to and appreciate the flavour level in german food. In many videos they tell when they return home, its a shock how much more sugar and artifical flavour is added "back home". And even if there are "german style" bakeries or shops, their stuff still does not taste like the real german stuff.
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Now I'm even more looking forward to " Kaffee und Kuchen" (coffee and cake) today. Tradition in Germany, like Tea Time in England.
The almond "hörnchen" have marzipan in them, that's why they are so sweet. I love "Nußecken", "Linzer Torte" (Austrian actually) you should also try.
You are very nice. Nice that you are here.
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In September and October you drink Federweiser with Zwiebelkuchen. It's a kind of grape juice that has started to ferment, so has some alcohol but not as much as wine. OMG it's a marriage made in heaven.
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This IS a regular Cheesecake, but a regular German Cheesecake :D we use Quark to make the cheesecake in Germany, and not cream cheese ^^ i guess that's why it tastes a bit different. Great video! You have a new follower now :D
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Love your taste test and that you looked up every item before trying it 👏🏻👏🏻
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This was so fun! Would love to see more food tasting videos.
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@Nabend1402
1 year ago
The big difference between US style sandwiches and German "belegte Brötchen" like you had in the Video (correct me if I'm wrong) is that US sandwiches are all about the filling and the bread is basically just there to hold it all together and make it easier to eat. In belegte Brötchen, the bread is on equal footing with the filling and contributes a lot of flavour and texture.
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