Eierkuchen are flat cakes (German crepes/pancakes) made out of a starch-based batter. Eierkuchen are a staple I feel every country has in some kind of variation. The French have their Crepe, the Americans have their Pancake in Spain they have Tortilla, in Japan Okonomiyaki. It’s truly fascinating how food connects us! Our neighbours Switzerland and Austria call them Plinsen. In northern Germany, we call them Eierkuchen in the southern part they are known as Pfannkuchen. I am from northern Germany Berlin, so Eierkuchen it is!
Eierkuchen is one of my childhood staples. We had them in kindergarten on very few occasions. The way I eat them is traditionally with cinnamon and sugar and apple sauce. Nowadays I put fruits or Nutella on it as well and I even made a crepe cake ones.
This is my mother’s recipe she usually has several pans on the stove and makes several at the same time. This is the Eierkuchen I grew up with it and got in my lunchbox occasionally. It brings bake quite a lot of fond memories. My classmates always used to admire me for my lunchboxes and the same goes for the lunchboxes of my little sister. My mom always spends a great deal of time on making healthy and tasty lunchboxes her kids would enjoy. I think her biggest concern until today is that we would be bored because she herself gets bored with the same dish quickly.
Valentine’s day is rolling in and I wanna share the recipe of the cake I made for last year’s Valentine’s day. It’s this moist and dense “Vegan Beetroot Coconut Cake”. And if you are looking for a fluffier cake I will have to guide you to this carrot cake I made a few week ago ;). Give this beetroot one a chance though!
Beetroot is high in fibre, is a good source of iron and folic acid and is also anti-oxidant rich. Recent studies have even shown that regular consumption of beetroot can also help lower blood pressure. So this is one vegetable that we definitely should be eating more of.
Furthermore, beetroots are a wonderful source for natural food coloring and give you this natural vibrant pink color. Depending on you it can turn your food into a deep velvet red for velvet cakes or make it a soft pink. Since coming to Sweden I have found my new love for beetroot anyway so I will probably make something beetroot related for today evening.
Peel the beets and chop each one into small pieces. Boil them in a pot.
Meanwhile mix the remaining ingredients together in a bowl – except for the coconut milk. Starting with the dry ingredients and gradually adding in the moist ones.
After the beets are cooked, get them out of the water and let them cool down. Afterwards put them in a blender or processor and blend them until you get a puree consistency. Add the coconut milk.
Add the beetroot mixture to the other batter. Pour everything into a cake form of your choice.
Put the cake into the oven and bake for around 35-40 minutes. After you put the cake out let it completely cool down. Garnish with strawberries for a sweeter and fruity cake. And leave it in the fridge when you don't eat everything.
Lohplatz is a German dish from Hessen. To be honest I am German and I’ve never eaten or heard of it before. Last friday I had a game night (we played Risk) and I had the chance to eat Lohplatz there. It was delicious so I asked for the recipe. It’s also known under the name Schmiechelskuchen or Salzkuchen.
Basically Lohplatz is a potato cake with rye bread dough as the base and mashed potatoes, quark and sour cream on top. As a finishing touch it is usually topped with poppy seeds, onions and bacon. Sounds good? Then scroll down to get the recipe!
Make bread dough (Skip this step if you have bread dough). If you don’t: Dissolve yeast (20 gr) in milk (250 ml) and mix with flour (400 g), salt (1 tbsp) and oil (3 tbsp). Knead the dough vigorously and let it rise for 30 minutes in a warm place. Now knead the dough well until it separates from the edge of the bowl, roll it into shape with the rolling pin and spread out on a baking sheet lined with baking paper.
Cook the potatoes for 20 minutes, peel and squeeze or stomp through the potato squeezer. Let the potato cool down for a while.
Gradually add sour cream, eggs and oil until a spreadable mass is obtained. Add milk for a smoother consistency if it’s too dense or seems dry. Season with salt and pepper and/or vegetable stock how you like.
Spread the potato mixture evenly over the bread dough.
Sprinkle with the ham cubes, onions, salt and pepper
Bake in a preheated oven on a medium rack at 220 degrees top and bottom heat (circulating air 200 degrees) for approx. 40 minutes. Allow to cool briefly and serve.
Ostkaka literally translates to “cheesecake”. Do not confuse it with the American cheesecake though. It’s more similar to the German cheesecake (“Käsekuchen”). It originates from Småland, and there is a similar variant in Hälsingland.
The Swedish dish has a firm consistency and subtle, creamy taste. It is usually eaten lukewarm with different jams, fruits, whipped cream or ice cream. I love eating freshly baked cake out of the oven or when it’s lukewarm, my friends prefer eating cake cold though. I often get weird looks for wanting to eat my cake warm so I am glad that you are actually supposed to eat Ostkaka warm. How do you prefer you cake? Tell me in the comment section 😉
Ostkaka is usually made by using rennet to milk and letting the its casein coagulateIn and then adding flour. In the following recipe we took cottage cheese as our base instead since its easier to purchase.
The traditional version from Småland contains added almonds, bitter almonds, eggs, cream and powdered sugar. Its consistency is more grainy than in the Hälsingland version.
In the version from Hälsingland you do not use almonds. Slice the baked cake, add some cream to the cake slices and let the whole thing get warm in the oven. The cake is served with a berry sauce or with cloudberry jam and cream.