Tag Archives: baking

Pfitzauf form and altered recipe

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Pfitzauf form and altered recipe

At one of my favorite drift shops, again I found something useful. An old clay form for a Swabian dessert called “Pfitzauf”. I guess I will give this traditional recipe a try sometime (never heard before). But my intentions were to put some sweet yeast dough, filled with plum jelly or other fruits and top it with a giant amount of brown butter, bread crumbs and caramelized sugar. The first try happened about 4 hours after I bought the form, be-cause I already had some dough for bread in the kitchen to rise, which i altered with milk, vanilla sugar and butter. They were ok for a first try but for sure I need even more butter (150g+)! Topped with lots of vanilla sauce could turn out to be an all time favorite.

Marmorkuchen and Milk

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Marmorkuchen (marble cake) with milk:
Ok the first try wasn´t that pretty but yesterday I got it right. It´s really obvious for me that there is a coincidence that spring started with my two cakes I backed. The biggest mistakes on cake one was too less buttering of the form and not breadcrumbed. I enhanced the recipe a bit due to the size of the cake form:

250g butter
250g sugar
250g flour
4 eggs
3 spoons of real cacao powder for the other half of the dough
1 brief of vanilla sugar
a bit of salt
a bit of baking powder
a bit of rum 

50 minutes on 180 Celsius, thats it! Best served with fresh cooled milk from a farm.