Hi Linda, I have some recipes that my mother recorded from my grandmother (she was born in Setschan in 1912). We have a recipe for a nusstorte somewhat like the nutty sponge cake you describe. You can see the recipe here: http://berkesrecipes.pbworks.com/w/page/14466846/Mocha%20Nusstorte <http://berkesrecipes.pbworks.com/w/page/14466846/Mocha%20Nusstorte> We usually make it in the jellyroll form, but it can also be made in round cake pans and is certainly rich and tasty enough to eat plain. I don’t recognize the rice cake as something my grandmother made, but it does remind me of this recipe that I happened to save a few months ago - it is Tuscan, but perhaps the result is something like what you remember. Perhaps it would do in a pinch (and in any case, it looks delicious!). https://food52.com/blog/13595-creme-caramel-meets-rice-pudding-in-this-tuscan-dessert <https://food52.com/blog/13595-creme-caramel-meets-rice-pudding-in-this-tuscan-dessert> Enjoy! Anna > On Oct 14, 2017, at 9:34 AM, Linda Sohl via DONAUSCHWABEN-VILLAGES <[email protected]> wrote: > > Hi everyone, > > Something reminded me this morning of the cakes that my oma used to make. I don’t seem to have the recipes, and I’m not finding anything comparable online, so I wonder if any of you are familiar with these and can help me out. > > The first was her rice cake. It was a simple affair that she would bake in a spring form pan (but then, she baked almost everything in a spring form pan, so maybe that was just her habit :-) ). Sometimes we’d have a slice cold, for breakfast, with a little cinnamon sugar sprinkled on top; sometimes we’d warm it up and drizzle some raspberry syrup over a slice, for dessert. I know for a fact it had no flour in it, but I’m not sure of the proportions of other ingredients. > > The other was a nutty sponge cake, usually eaten plain for a light dessert, or a snack. I’m reasonably sure she used walnuts for this, but don’t know what else went into it. > > It’s probably been more than 30 years since I had either of these. I’d love to make them and surprise my dad over the holidays. > > Cheers, > Linda > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message
Hi... I have a recipe for the rice cake. One of my favorites. Oma always made it for me. I'll try to locate it for you. In German is us called. Reis Auflauf. Regards Rita Sent from my Windows Phone ________________________________ From: Anna Berkes via DONAUSCHWABEN-VILLAGES<mailto:[email protected]> Sent: 10/15/2017 10:14 PM To: Linda Sohl<mailto:[email protected]> Cc: [email protected]<mailto:[email protected]> Subject: Re: [DVHH] Cake recipes? Hi Linda, I have some recipes that my mother recorded from my grandmother (she was born in Setschan in 1912). We have a recipe for a nusstorte somewhat like the nutty sponge cake you describe. You can see the recipe here: http://berkesrecipes.pbworks.com/w/page/14466846/Mocha%20Nusstorte <http://berkesrecipes.pbworks.com/w/page/14466846/Mocha%20Nusstorte> We usually make it in the jellyroll form, but it can also be made in round cake pans and is certainly rich and tasty enough to eat plain. I don’t recognize the rice cake as something my grandmother made, but it does remind me of this recipe that I happened to save a few months ago - it is Tuscan, but perhaps the result is something like what you remember. Perhaps it would do in a pinch (and in any case, it looks delicious!). https://food52.com/blog/13595-creme-caramel-meets-rice-pudding-in-this-tuscan-dessert <https://food52.com/blog/13595-creme-caramel-meets-rice-pudding-in-this-tuscan-dessert> Enjoy! Anna > On Oct 14, 2017, at 9:34 AM, Linda Sohl via DONAUSCHWABEN-VILLAGES <[email protected]> wrote: > > Hi everyone, > > Something reminded me this morning of the cakes that my oma used to make. I don’t seem to have the recipes, and I’m not finding anything comparable online, so I wonder if any of you are familiar with these and can help me out. > > The first was her rice cake. It was a simple affair that she would bake in a spring form pan (but then, she baked almost everything in a spring form pan, so maybe that was just her habit :-) ). Sometimes we’d have a slice cold, for breakfast, with a little cinnamon sugar sprinkled on top; sometimes we’d warm it up and drizzle some raspberry syrup over a slice, for dessert. I know for a fact it had no flour in it, but I’m not sure of the proportions of other ingredients. > > The other was a nutty sponge cake, usually eaten plain for a light dessert, or a snack. I’m reasonably sure she used walnuts for this, but don’t know what else went into it. > > It’s probably been more than 30 years since I had either of these. I’d love to make them and surprise my dad over the holidays. > > Cheers, > Linda > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message