Three master recipes and the cakes built on them
This cookbook was a 1956 wedding gift to my mother. She's gone now — but her recipes aren't. Volume 13 covers the cake and torte chapter of Bayerisches Kochbuch. Three of the recipes are master recipes the other cakes build on: a baking-powder cake batter, a shortcrust pastry, and a butter cream, which appears here as a butter cream torte. The rest go from a fine apple cake through Frankfurter Kranz, marble cake and Linzer cake to chocolate and mocha tortes.
Each recipe has its original German name and number from the book, two headnote paragraphs, a historical note, US measurements with metric equivalents, a step-by-step method and a five-day meal grid built around the dish. Instant PDF download on Etsy. No physical book.
The ten recipes
- Master Baking-Powder Cake Batter (Backpulverteig mittelfest für Kuchenböden)
- Fine Apple Cake (Apfelkuchen fein)
- Frankfurt Crown Cake (Frankfurter Kranz)
- Marble Cake (Marmor- oder Tigerkuchen)
- Chocolate Loaf Cake (Schokoladekuchen)
- Master Shortcrust Pastry (Mürbteig)
- Linzer Cake (Linzerkuchen)
- Butter Cream Torte (Buttercremtorte)
- Chocolate Torte (Schokoladentorte)
- Mocha Torte (Mokkatorte)
Full recipes, with ingredients, method, historical headnotes and a week-of-meals grid, are in the Cakes & Tortes, Vol. 13 PDF on Etsy. Instant PDF download. No physical book.
26th edition · Birken-Verlag, Munich · 1956
Originally given to Erna Paul as a wedding gift.
English edition by E. Paul.
Cover art and first-draft translations were made with AI tools; every recipe was then checked and edited by hand against the original 1956 pages.
