"Memory goes through the palate"


30 dag flour20 dag butter10 dag sugar2 yolk pinch salt, grated zest of 1/2 lemon apricot jam Knead all ingredients into a dough. Roll out half of the dough as thick as the back of a knife

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filled gingerbread 

Preparation 40 dag flour 20 dag rye flour 40 dag raw sugar 3 whole eggs,1 egg yolk (reserve the egg white for the glaze) 8 dag melted butter 4 large tablespoons honey

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Ischler tart 

Preparation: 20 dag flour 18 dag butter each 10 dag icing sugar, grated almonds 1 p. Vanilla sugar 1 teaspoon baking powder apricot jam for the filling Glaze: 1

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Mama's vanilla crescents 

Ingredients 21 dag flour 15 dag butter 5 dag icing sugar 8 dag nuts (half hazel and half walnuts) pinch of salt icing sugar and real vanilla sugar for sprinkling Made of flour,

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Apple Cake 

Ingredients 30 days flour 20 days butter 10 days sugar 4 yolks 1 pk each. Baking powder, vanilla sugar a pinch of salt approx. 1/16 lt. Milk Apple mass: 1/2 kg apples 1/8 l wine

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Apple curd cake 

Ingredients 50 dag flour 20 dag butter each, icing sugar 3 eggs 1 pk. Baking powder 2 pk. Vanilla sugar fullness: 50 dag curd cheese 1 egg 12 dag icing sugar,

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