actress ; audrey ; wistful
Posted on 02/07/2010 by herminia
This is a long shot, but would any of you happen to have a great recipe for Erdbeerkuchen? My sweet German boyfriend remembers his late grandmother's Erdbeerkuchen fondly, but he doesn't know the recipe she used, and I'd like to bake something like that for him for Valentine's Day. This recipe looks promising, but he remembers the crust/cake having the dense texture of a "day-old cookie."

Thanks in advance !
gruselig 7th-Feb-2010 09:11 pm (UTC)
The German bakery I works at makes them like this:

1part sugar (For example: 100g)
2parts butter (For example: 200g)
3parts flour (For example: 300g)
An egg or two depending on consistancy. One should be enough.
salt, vanilla, lemon extract

Mix sugar, butter, salt, vanilla, lemon together until sugar is entirely mixed in. Add the flour, mix until combined but not until it starts getting tough. Chill, roll out as normal, bake like any other pie crust (at around 180°C, until a golden brown). Do not work the dough too much, or else it will get tough.

Once your pie crust is baked, let it cool completely. Heat up some jelly and smear a thin layer on, and put down a thin (1.5cm thick) layer of vanilla/white cake on it, to absorb strawberry juices. Halve your washed strawberries, and arrange them on the cake so they look pretty and there are no gaps. Glaze them with gelatine, agar-agar, whatever your choice is so none fall off when you cut the cake. :)
herminia 26th-Jun-2010 09:45 pm (UTC)
Thank you so much! By three parts/one part, do you mean - one cup sugar, three cups flour?
pojz 7th-Feb-2010 09:19 pm (UTC)
Keep an eye out for this recipe book

I've seen it in German delicatessens before, but my boyfriend got it for me from It has a lot of traditionally German desserts in it, so maybe you'd get some good use out of it :)

I left my copy back at my parents house, otherwise I'd share the erdbeerkuchen recipe :(
aguaracu 7th-Feb-2010 09:36 pm (UTC)
It would be good to know what kind of pastry his grandmother used to do.

As posted before, we also do Erdbeerkuchen with Mürbeteig/shortpastry, but the pastry in the picture is a very sweet and soft one like sponge? (Biskuit).
aguaracu 8th-Feb-2010 09:04 pm (UTC)
That sounds a lot like Mürbeteig.

Here is the one we're always making:

150 gramm flour
1/2 tsp backing powder
65 gramm sugar
1 tbsp vanilla sugar
1 small egg
65 gramm butter
1 tbsp flour

Mix flour and baking powder.
Add sugar, vanilla sugar and the egg and mix with parts of the flour.
Add butter (best in small pieces) and knead everything fast into a pastry.
Put the pastry shortly in the fridge.
Meanwhile grease a springform tin. (Ø 26cm/10inch)
Take 2/3 of the pastry and roll out on the bottom (I always form it with my fingers).
Add 1 tbsp flour to the remain 1/3 of the pastry and use it to form a 2-3 cm high crust(? you know the .. surrounding. I have now idea what you call it in english, sorry)
Then prick the whole pastry with a fork.
Bake 12-15 minutes at 350°F (for a convection oven, you might need to adjust it for others). If you do it the first time, you might want to have an eye on it, so its not getting to dark. You know its ready when the sides/crust starts to loosen from the tin.
Let it cool, then put strawberries on it the way you like (cuttet or whole) pour red glaze over it and let it cool again - ready. :-)

The pastry might seam a bit hard after baking, but it becomes all nice trough the moisture of the strawberries (so you might want to make it a bit in advance. Like during the morning.)
We also always eat it with freshly made cream! Yummy.

This is the way I know and love Erdbeerkuchen all my life. It's out of a german baking book from the 50s and I personally never tasted a better pastry when it comes to Erdbeerkuchen.

(And I hope I kinda explained somewhat understandable..)

Edited at 2010-02-09 06:55 am (UTC)
rowangolightly 7th-Feb-2010 10:07 pm (UTC)
Looks like strawberry shortbread but done up like a cake.

My almost ex-hubby speaks German fluently and when I said that, he said, "Yeah, pretty much.

Shows what I know. Looks good though.

Me? I'm climbing into a hole for Valentine's Day this year. I move out the weekend after.
sakuzo 8th-Feb-2010 07:35 am (UTC)
My grandmother (she's half German) uses a pre-made pie crust to make it. I'm sure she used to make the dough herself, but she's getting a bit old to do it, so I think it's easier.

Basically, it contains a "Hard Wiener" pie crust (it's hard, but still gets moist when you've topped it with the strawberries), on that comes a layer of vanilla pudding, then the strawberries held in place with gelatine.

I'm not sure whether ornot it's a German traditional recipe. She moved to the Netherlands pretty quick at a young age (she doesn't even speak German anymore), but I guess her mom did teach her a thing or two about cooking.

And I'm sure I've seen kuchen like that in Germany once or twice.
irisated 8th-Feb-2010 07:21 pm (UTC)
You could try making the crust a day in advance? That would literally give you the day-old quality. When in doubt, be literal? :D? Or you could try part-butter, part-lard, instead of all butter. It will make the pastry a bit drier and more pie-crusty.
emma_rising 9th-Feb-2010 01:54 pm (UTC)
I always make it the way my mom does (she's from Germany):
1. Get the spongy crust from the store. I usually find it at the supermarket in the produce section next to the strawberries, when they're in season.
2. Then, I put in a thin layer of vanilla pudding, arrange the strawberries on it.
3. Cover with the gelatin-based 'guss' - if you have a European grocery store or a good international aisle, they should have the Dr. Oetker brand. Like this:

I'd love to hear if there's a good homemade version, I'm usually into making things from scratch, but this is really easy!
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