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The cake is made with almonds and chocolate, baked in an oblong ribbed baking pan and covered with a chocolate icing and slivered almonds. Use an electric hand mixer to beat soft butter adding the sugar, vanilla sugar, and salt little by little.
In nearly all cases, fruit is arranged over a rich yet light batter that bakes up and around the fruit, surrounding it with a tender, golden crumb. For apple cakes, the batter often is enriched with marzipan or almond paste, the fruit and nuts a common German pairing, says Weiss, author of “Classic German Baking.”
For apple cakes, the batter often is enriched with marzipan or almond paste, the fruit and nuts a common German pairing, says Weiss, author of “Classic German Baking.” “There are lots of apple cakes in the book, and in German baking. And they’re all really nice,” says Weiss, an American who moved to Berlin a decade ago.
Traditionally the cake is baked in a Bundt or a kugelhupf pan but you can also use a tube pan, just bake it for a shorter time as needed. Germans really love their streusel — and by streusel we don’t mean itsy bitsy crumbles but large, chunky, crunchy streusel!
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