25+ Easy Easter German Dessert Recipes for Every Celebration

Easter is a time for celebration, renewal, and indulging in delicious treats that bring family and friends together.

In Germany, Easter desserts hold a special place in the hearts of many, with their rich flavors, festive presentation, and connection to centuries-old traditions.

From decadent cakes and pastries to light and fruity treats, German Easter desserts are sure to elevate your holiday table.

If you’re looking to add a touch of German sweetness to your Easter celebrations, you’re in the right place!

In this blog, we’ll explore over 25 delightful Easter dessert recipes from Germany, each filled with flavors that reflect the season’s spirit and the country’s rich culinary heritage.

Whether you’re a fan of chocolate, fruit-filled cakes, or something with a touch of spice, you’ll find the perfect recipe here to satisfy your sweet tooth.

25+ Easy Easter German Dessert Recipes for Every Celebration

German Easter desserts are the perfect way to celebrate this festive season, combining tradition with delicious flavors that will please every palate.

From sweet fruit cakes to rich pastries, these 25+ recipes will bring a sense of German hospitality and joy to your Easter celebrations.

Whether you’re baking for a large family gathering or enjoying a quiet holiday at home, these desserts are sure to make your Easter extra special.

Try out a few (or all!) of these tempting treats and savor the wonderful flavors that Germany has to offer during this joyful time of year.

Easter Gugelhupf (Traditional Bundt Cake)

The Easter Gugelhupf is a beloved German cake traditionally enjoyed during holidays. Its light, yeasty dough combined with dried fruits and almonds makes it a celebratory treat. Served with a dusting of powdered sugar, this bundt cake is not only visually stunning but also carries flavors steeped in tradition. Perfect for sharing with family during Easter brunch.

Ingredients:

• 500g (4 cups) all-purpose flour
• 7g (1 packet) dry yeast
• 250ml (1 cup) warm milk
• 100g (1/2 cup) granulated sugar
• 100g (1/2 cup) butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 100g (3.5 oz) raisins (soaked in rum for an hour)
• 50g (1/4 cup) slivered almonds
• Powdered sugar (for dusting)

Instructions:

1. Dissolve yeast in warm milk with a teaspoon of sugar. Let it sit for 10 minutes until foamy.
2. In a large bowl, mix flour, sugar, and a pinch of salt. Add the yeast mixture, softened butter, eggs, vanilla extract, and lemon zest. Knead the dough until smooth.
3. Cover the dough and let it rise in a warm place for 1-2 hours until doubled in size.
4. Gently knead in the soaked raisins and slivered almonds. Transfer the dough to a greased bundt pan.
5. Let it rise again for 30 minutes. Preheat your oven to 180°C (350°F).
6. Bake for 35-40 minutes or until golden brown. Cool completely and dust with powdered sugar before serving.

The Easter Gugelhupf is more than just a cake—it’s a centerpiece for your holiday table. Its soft, pillowy texture and fruity notes bring joy to every bite. Pair it with a cup of coffee or tea to experience its true charm, and let this timeless dessert create fond memories.

Spiegeleikuchen (German “Sunny-Side-Up” Cake)

Spiegeleikuchen is a playful German cake that resembles sunny-side-up eggs, making it a whimsical addition to your Easter dessert table. Layers of soft cake, creamy vanilla pudding, and apricots come together for a treat that’s as fun to look at as it is to eat. It’s a crowd-pleaser, especially among kids, and adds a bright touch to spring festivities.

Ingredients:

• 250g (2 cups) all-purpose flour
• 2 tsp baking powder
• 150g (3/4 cup) sugar
• 150g (3/4 cup) butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 can (850ml) apricots, drained
• 2 packets vanilla pudding mix
• 1L (4 cups) milk
• 2 tbsp apricot jam (optional, for glazing)

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a baking sheet.
2. In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract. Mix in flour and baking powder until combined. Spread the batter onto the prepared sheet.
3. Bake for 20 minutes or until golden. Let it cool.
4. Prepare the pudding according to package instructions, using milk. Spread the pudding evenly over the cooled cake.
5. Arrange apricot halves on the pudding layer to resemble sunny-side-up eggs.
6. Optionally, warm apricot jam and brush it lightly over the fruit for a shiny finish. Chill for 1-2 hours before serving.

Spiegeleikuchen adds a touch of whimsy to your Easter celebration. Its bright, sunny appearance and creamy, fruity flavors make it a standout dessert. Easy to prepare yet visually striking, this cake is sure to bring smiles to your Easter gathering.

Osterlamm (Easter Lamb Cake)

Osterlamm, or Easter Lamb Cake, is a charming German tradition symbolizing purity and spring renewal. Baked in a lamb-shaped mold, this light sponge cake is often dusted with powdered sugar or decorated with a ribbon around its neck. It’s a meaningful and delightful addition to any Easter table.

Ingredients:

• 4 large eggs
• 150g (3/4 cup) sugar
• 1 tsp vanilla extract
• 100g (1/2 cup) butter, melted
• 150g (1 1/4 cups) all-purpose flour
• 1 tsp baking powder
• A pinch of salt
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a lamb-shaped cake mold.
2. Separate eggs into yolks and whites. Beat egg whites with a pinch of salt until stiff peaks form.
3. In another bowl, beat egg yolks and sugar until pale and fluffy. Add vanilla extract and melted butter.
4. Gently fold in the flour and baking powder, alternating with the beaten egg whites, to keep the batter airy.
5. Pour the batter into the prepared mold and bake for 25-30 minutes, or until a skewer comes out clean.
6. Let the cake cool completely before removing it from the mold. Dust with powdered sugar and decorate with a ribbon if desired.

Osterlamm is more than just a dessert—it’s a symbol of Easter’s spirit and renewal. Its light, tender sponge texture is perfect for enjoying with coffee or tea. Whether you keep it simple or add your own decorations, this lamb-shaped cake will be the highlight of your Easter celebration.

Rotweinkuchen (German Red Wine Cake)

Rotweinkuchen, or German Red Wine Cake, is a rich, decadent dessert often enjoyed during special occasions like Easter. The combination of red wine and cocoa powder creates a deep, complex flavor, while the addition of cinnamon and cloves gives the cake a warm, festive feel. This dessert is perfect for those who love a spiced, moist cake with a sophisticated touch. Its elegant flavor and texture make it a standout on any Easter table.

Ingredients:

• 250g (2 cups) all-purpose flour
• 100g (1/2 cup) cocoa powder
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 200g (1 cup) sugar
• 150g (3/4 cup) unsalted butter, softened
• 2 large eggs
• 250ml (1 cup) red wine (preferably a dry wine)
• 1 tsp vanilla extract
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a bundt pan.
2. In a bowl, sift together flour, cocoa powder, cinnamon, cloves, baking powder, and baking soda.
3. In a separate bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the red wine and vanilla extract. Mix until smooth.
5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
6. Let the cake cool completely, then dust with powdered sugar before serving.

Rotweinkuchen is a flavorful, indulgent cake that brings sophistication to any Easter gathering. The red wine adds depth and richness to the flavor, while the spices provide a warm, comforting touch. This cake is perfect for those who enjoy a unique, slightly boozy dessert with their holiday meal.

Eierlikörkuchen (German Egg Liqueur Cake)

Eierlikörkuchen is a traditional German cake made with Eierlikör, a sweet egg liqueur that’s a popular treat in Germany, especially during the Easter season. This cake is incredibly moist, with a rich flavor profile of vanilla and egg liqueur, and has a beautifully tender crumb. The cake’s flavor is enhanced by a dusting of powdered sugar or a drizzle of Eierlikör glaze, making it a perfect addition to any Easter brunch or dinner.

Ingredients:

• 250g (2 cups) all-purpose flour
• 200g (1 cup) sugar
• 1 tsp vanilla extract
• 3 large eggs
• 125ml (1/2 cup) Eierlikör (egg liqueur)
• 100g (1/2 cup) unsalted butter, softened
• 1 tsp baking powder
• A pinch of salt
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a loaf pan or bundt pan.
2. In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Stir in the vanilla extract and Eierlikör.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Eierlikörkuchen is a wonderfully rich and moist cake, perfect for those who enjoy the sweet, distinctive flavor of Eierlikör. Its smooth texture and indulgent taste make it a delightful centerpiece for your Easter dessert table. Whether served plain or with a drizzle of liqueur glaze, it’s sure to impress your guests.

Bienenstich (German Bee Sting Cake)

Bienenstich, or Bee Sting Cake, is a classic German dessert featuring a sweet yeast dough topped with caramelized almonds and filled with a rich custard or whipped cream. The combination of textures—the soft dough, crunchy almond topping, and creamy filling—creates a delightful contrast in every bite. This cake is a festive favorite during Easter, celebrated for both its stunning appearance and delicious flavor.

Ingredients:

• For the dough:
  • 500g (4 cups) all-purpose flour
  • 2 tsp active dry yeast
  • 250ml (1 cup) warm milk
  • 100g (1/2 cup) sugar
  • 100g (1/2 cup) unsalted butter, softened
  • 2 large eggs
  • A pinch of salt
• For the topping:
  • 100g (1/2 cup) honey
  • 100g (1/2 cup) sliced almonds
  • 50g (1/4 cup) unsalted butter
  • 50g (1/4 cup) sugar
• For the filling:
  • 250ml (1 cup) heavy cream, whipped
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. For the dough, dissolve yeast in warm milk with a teaspoon of sugar and let it activate for 10 minutes.
2. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, butter, and eggs. Knead the dough until smooth, then cover and let it rise for 1-2 hours.
3. While the dough rises, prepare the topping. In a small saucepan, melt butter, sugar, and honey together until it begins to bubble. Add the sliced almonds and cook for 2-3 minutes until golden.
4. Preheat your oven to 180°C (350°F). Punch down the dough and spread it in a greased 9-inch round cake pan. Spread the almond topping over the dough.
5. Bake for 20-25 minutes or until golden brown. Allow it to cool completely.
6. For the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Slice the cake in half horizontally and spread the whipped cream inside.

Bienenstich is a delightful treat with its combination of soft, yeasty dough, crunchy almond topping, and creamy filling. It’s the perfect cake to share with family and friends during Easter celebrations. The balance of flavors and textures makes it a unique and memorable dessert that’s sure to be the highlight of your Easter feast.

Apfelstrudel (German Apple Strudel)

Apfelstrudel, or German Apple Strudel, is a beloved dessert that brings the comforting flavors of spiced apples, cinnamon, and buttery pastry together. This classic pastry is traditionally made with thin, delicate layers of dough wrapped around a filling of apples, raisins, and sugar, often served with a dusting of powdered sugar or a side of vanilla sauce. The warm, flaky texture and fragrant filling make it a perfect choice for Easter gatherings, offering a blend of sweet and tart flavors.

Ingredients:

• 500g (4 cups) all-purpose flour
• 1/4 tsp salt
• 1 large egg
• 1 tbsp vegetable oil
• 200ml (3/4 cup) lukewarm water
• 1 kg (2.2 lbs) apples (preferably Granny Smith)
• 100g (1/2 cup) sugar
• 1 tsp cinnamon
• 1/2 tsp lemon zest
• 50g (1/4 cup) raisins
• 50g (1/4 cup) melted butter
• Powdered sugar (for dusting)

Instructions:

1. In a bowl, combine flour and salt. Add the egg, oil, and water, mixing until the dough comes together. Knead the dough on a floured surface for about 10 minutes until smooth. Let it rest for 30 minutes covered with a damp cloth.
2. While the dough rests, peel and core the apples, then slice them thinly. In a bowl, mix the apples with sugar, cinnamon, lemon zest, and raisins.
3. Roll the dough out as thinly as possible on a floured cloth, then brush it with melted butter. Spread the apple mixture evenly over the dough, leaving about 2 inches on each side.
4. Carefully roll the dough into a log, sealing the edges. Place the strudel on a greased baking sheet and brush with more butter.
5. Bake at 180°C (350°F) for 35-40 minutes until golden brown.
6. Let the strudel cool slightly before dusting with powdered sugar and serving.

Apfelstrudel is the epitome of German dessert comfort, offering a rich combination of flaky pastry and sweet, spiced apples. It’s a classic choice for Easter, both visually appealing and deliciously satisfying. Whether served warm with vanilla sauce or dusted with powdered sugar, this dessert is sure to delight your guests with every bite.

Käsekuchen (German Cheesecake)

Käsekuchen, or German Cheesecake, is different from the American variety in that it is typically lighter and less sweet, often made with quark cheese. The creamy, tangy filling is set on a buttery, crisp base and is sometimes topped with fruit or a fruit glaze. Perfect for spring celebrations like Easter, this cheesecake is a crowd-pleaser that combines rich, creamy texture with a refreshing taste.

Ingredients:

• For the crust:
  • 200g (2 cups) graham cracker crumbs
  • 100g (1/2 cup) unsalted butter, melted
  • 2 tbsp sugar
• For the filling:
  • 600g (2 1/2 cups) quark cheese (or ricotta cheese)
  • 200g (1 cup) sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 200ml (3/4 cup) sour cream
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch

Instructions:

1. Preheat your oven to 175°C (350°F). Grease a springform pan.
2. Mix graham cracker crumbs, melted butter, and sugar to form the crust, then press it into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. For the filling, mix quark cheese with sugar, eggs, and vanilla extract. Add sour cream, lemon zest, lemon juice, and cornstarch, and stir until smooth.
4. Pour the filling over the crust and bake for 50-60 minutes, until the edges are golden and the center is set.
5. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.
6. Optional: Top with fresh fruit or a fruit glaze before serving.

Käsekuchen is a lighter, tangier alternative to traditional cheesecakes, making it the perfect dessert for a spring celebration like Easter. Its smooth, creamy filling paired with a crisp, buttery crust offers a refreshing and indulgent experience. Top it with fresh fruit to add a burst of color and flavor, and it will become a beloved Easter tradition.

Himbeer-Mousse (German Raspberry Mousse)

Himbeer-Mousse, or German Raspberry Mousse, is a delicate, fruity dessert that’s both light and luxurious. This mousse combines the tartness of fresh raspberries with the creamy texture of whipped cream and yogurt, creating a refreshing treat that’s perfect for the springtime. With its beautiful pink color, it makes an elegant and festive addition to any Easter menu.

Ingredients:

• 300g (2 cups) fresh raspberries (or frozen, thawed)
• 100g (1/2 cup) sugar
• 200ml (3/4 cup) heavy cream
• 200g (3/4 cup) Greek yogurt
• 1 tbsp lemon juice
• 3 sheets gelatin (or 1 tbsp powdered gelatin)
• Mint leaves (for garnish)

Instructions:

1. Puree the raspberries in a blender and pass them through a fine mesh sieve to remove the seeds.
2. In a small bowl, dissolve the gelatin in 3 tbsp of warm water and let it bloom for 5 minutes.
3. In a saucepan, heat the raspberry puree with sugar and lemon juice over low heat until the sugar dissolves. Remove from heat and stir in the gelatin until fully dissolved. Let the mixture cool to room temperature.
4. In a separate bowl, whip the heavy cream until soft peaks form.
5. Gently fold the Greek yogurt into the cooled raspberry mixture, then fold in the whipped cream until smooth.
6. Spoon the mousse into serving glasses and refrigerate for at least 2 hours until set.
7. Garnish with fresh mint leaves before serving.

Himbeer-Mousse is a delightful, light dessert that pairs the vibrant tartness of raspberries with the creamy richness of whipped cream and yogurt. Its refreshing taste and beautiful presentation make it a perfect addition to your Easter celebration. Whether served in individual cups or as a centerpiece, this mousse is sure to impress your guests with its balance of flavors and texture.

Osterlamm (German Easter Lamb Cake)

Osterlamm is a traditional German Easter cake shaped like a lamb, symbolizing both the season of renewal and the Christian significance of the lamb. The cake is moist and lightly flavored with vanilla and lemon zest, often decorated with powdered sugar and a ribbon around its neck. This charming and symbolic cake makes a festive and delightful centerpiece for any Easter table, carrying the sweetness of the holiday spirit in both its appearance and flavor.

Ingredients:

• 250g (2 cups) all-purpose flour
• 200g (1 cup) sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 5 large eggs
• 100g (1/2 cup) unsalted butter, melted
• 1 tsp baking powder
• 1/4 tsp salt
• Powdered sugar (for dusting)
• Ribbon (optional, for decoration)

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and flour an Osterlamm mold (lamb-shaped cake pan).
2. In a mixing bowl, beat the eggs and sugar until pale and fluffy. Add the vanilla extract and lemon zest, then mix in the melted butter.
3. Sift the flour, baking powder, and salt together, then gradually fold it into the egg mixture until well combined.
4. Pour the batter into the prepared lamb-shaped pan and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out clean.
5. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
6. Once the cake has cooled, dust it generously with powdered sugar and tie a festive ribbon around the neck of the lamb for decoration.

Osterlamm is more than just a cake; it’s a symbol of Easter and a beautiful way to celebrate the season. Its light, fluffy texture and delicate lemon flavor make it an appealing dessert for both children and adults. Whether served at an Easter brunch or as a family treat, this lamb-shaped cake will bring joy and sweetness to your holiday festivities.

Rüblitorte (German Carrot Cake)

Rüblitorte, a beloved German carrot cake, is a rich and moist dessert traditionally enjoyed during Easter. Made with finely grated carrots, ground almonds, and a touch of cinnamon, it offers a perfect balance of natural sweetness and spice. The cake is often topped with a tangy cream cheese frosting, creating a luscious contrast to the earthy carrots. It’s a great way to celebrate Easter with a flavorful, wholesome treat that highlights the season’s fresh produce.

Ingredients:

• 300g (2 1/2 cups) carrots, finely grated
• 200g (1 cup) sugar
• 200g (1 1/2 cups) ground almonds
• 5 large eggs
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 100ml (1/2 cup) vegetable oil
• 1 tsp vanilla extract
• For the frosting:
  • 200g (7 oz) cream cheese
  • 100g (1/2 cup) powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 175°C (350°F). Grease and line a 9-inch round cake pan.
2. In a large bowl, whisk together the eggs, sugar, and oil until well combined. Add the vanilla extract and grated carrots, stirring until mixed.
3. In a separate bowl, combine the ground almonds, cinnamon, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients, mixing until smooth.
4. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick comes out clean. Let the cake cool completely on a wire rack.
5. To make the frosting, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
6. Once the cake has cooled, spread the frosting over the top. You can garnish with chopped walnuts or additional grated carrots if desired.

Rüblitorte is a perfect Easter dessert that combines the wholesome goodness of carrots with the warmth of cinnamon and the richness of cream cheese frosting. It’s not only a treat for the taste buds but also a wonderful way to welcome spring with its bright orange color and comforting flavors. This cake is sure to be a hit at your Easter celebrations, offering a delicious alternative to traditional desserts.

Bienenstich (German Bee Sting Cake)

Bienenstich, or Bee Sting Cake, is a classic German dessert with a sweet history. Traditionally made for special occasions like Easter, this cake features a soft yeast dough base topped with caramelized almonds and filled with a rich custard or cream filling. The combination of the light, airy dough, crunchy almond topping, and creamy center makes it a beloved treat that’s as delightful to eat as it is to look at. Its elegant layers and sweet flavors make it a perfect addition to any holiday table.

Ingredients:

• For the dough:
  • 500g (4 cups) all-purpose flour
  • 1 packet (7g) dry yeast
  • 250ml (1 cup) milk, lukewarm
  • 75g (1/3 cup) sugar
  • 1/2 tsp salt
  • 100g (1/2 cup) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
• For the topping:
  • 150g (3/4 cup) sliced almonds
  • 100g (1/2 cup) honey
  • 100g (1/2 cup) sugar
  • 50g (1/4 cup) unsalted butter
  • 1 tbsp heavy cream
• For the filling:
  • 500ml (2 cups) heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes to activate.
2. In a large bowl, mix flour, salt, eggs, vanilla extract, and melted butter. Add the yeast mixture and knead into a smooth dough. Let the dough rise for 1 hour or until doubled in size.
3. Preheat your oven to 180°C (350°F) and grease a round cake pan. Once the dough has risen, punch it down and press it into the prepared pan.
4. For the topping, melt the butter, sugar, and honey in a saucepan over medium heat. Stir in the cream, then remove from heat and mix in the sliced almonds. Spread this almond mixture evenly over the dough.
5. Bake for 30-35 minutes, until golden brown. Let it cool completely.
6. For the filling, whip the cream with powdered sugar and vanilla until stiff peaks form.
7. Slice the cake in half horizontally, spread the cream filling on the bottom layer, then place the top layer with the almond topping on top.

Bienenstich is a showstopper cake that combines rich, buttery dough with a delicious, creamy filling and a sweet, crunchy almond topping. It’s perfect for Easter, offering a sophisticated yet comforting dessert experience. The layers of texture and flavor make every bite memorable, and it’s sure to become a favorite tradition at your holiday table.

Zwetschgenkuchen (German Plum Cake)

Zwetschgenkuchen is a traditional German cake that highlights the sweet and slightly tart flavor of plums. Often made in late summer or early fall when plums are in season, this cake is a favorite dessert for many. The base is typically a rich yeasted dough or sponge, topped generously with fresh plums that are arranged in a pattern and baked until tender. A simple glaze or dusting of powdered sugar often finishes the cake, making it a delicious and visually appealing dessert. This cake pairs wonderfully with a cup of coffee or tea, especially during Easter when the freshness of plums provides a bright, seasonal touch.

Ingredients:

• 500g (4 cups) all-purpose flour
• 250ml (1 cup) warm milk
• 1 packet (7g) dry yeast
• 100g (1/2 cup) sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 100g (1/2 cup) unsalted butter, melted
• 2 large eggs
• 500g (about 10-12) plums, pitted and halved
• 50g (1/4 cup) sugar (for topping)
• 1 tbsp cinnamon (optional)
• Powdered sugar (for dusting)

Instructions:

1. In a bowl, dissolve the yeast and sugar in warm milk and let sit for 10 minutes until bubbly.
2. In a separate large bowl, mix flour, salt, eggs, and melted butter. Gradually add the yeast mixture and knead the dough until smooth. Let it rise in a warm place for about 1 hour, or until doubled in size.
3. Preheat your oven to 180°C (350°F). Grease a large rectangular baking pan. Once the dough has risen, punch it down and spread it out into the prepared pan.
4. Arrange the plum halves, cut side up, evenly over the dough. Sprinkle with sugar and cinnamon (if using).
5. Bake for 30-40 minutes, until the dough is golden brown and the plums are tender.
6. Once cooled slightly, dust with powdered sugar before serving.

Zwetschgenkuchen is a perfect dessert for celebrating Easter or welcoming the first signs of spring with its bright, fruity flavors. The combination of yeasted dough and juicy plums creates a comforting yet refreshing treat, while the simplicity of the ingredients makes it easy to prepare. Whether served as a part of an Easter brunch or enjoyed as an afternoon snack, this cake is sure to impress with its fresh, seasonal flavors and beautiful presentation.

Apfelstrudel (German Apple Strudel)

Apfelstrudel is perhaps one of the most iconic desserts from Germany and Austria. This delicate pastry, filled with spiced apples, raisins, and sometimes nuts, is often enjoyed during Easter celebrations, particularly in southern Germany. The pastry dough is thin and flaky, wrapping around the warm, sweet apple filling. Apfelstrudel is usually served with powdered sugar and a dollop of whipped cream or vanilla sauce. Its perfect balance of sweetness and spice makes it a timeless treat that will transport you to the heart of Germany, evoking both tradition and seasonal freshness.

Ingredients:

• 500g (4 cups) all-purpose flour
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 1/2 cup warm water
• 1 tbsp white vinegar
• 6 large apples, peeled, cored, and sliced
• 100g (1/2 cup) raisins
• 50g (1/4 cup) chopped walnuts or almonds (optional)
• 1 tsp cinnamon
• 50g (1/4 cup) sugar
• 50g (1/4 cup) breadcrumbs
• 75g (1/3 cup) melted butter
• Powdered sugar (for dusting)

Instructions:

1. In a large mixing bowl, combine flour, salt, oil, water, and vinegar. Knead the dough for about 10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
3. Roll out the dough on a lightly floured surface as thin as possible, stretching it with your hands to form a large rectangle.
4. In a separate bowl, toss the apple slices, raisins, walnuts, cinnamon, and sugar together.
5. Brush the rolled-out dough with melted butter and sprinkle the breadcrumbs over it.
6. Spread the apple mixture evenly over the dough, leaving a border around the edges. Carefully fold the sides of the dough over the apples and then roll the strudel up tightly.
7. Transfer the strudel to the prepared baking sheet and brush with more melted butter. Bake for 40-45 minutes, or until golden brown and crispy.
8. Let the strudel cool slightly before dusting with powdered sugar.

Apfelstrudel is a delightful and comforting dessert that brings the taste of traditional German pastries into your home. With its flaky crust and sweet, spiced apple filling, it is perfect for Easter gatherings or as a dessert to enjoy with family and friends. Whether served with whipped cream, vanilla sauce, or simply on its own, Apfelstrudel remains a beloved and unforgettable classic of German baking.

Mohnkuchen (German Poppy Seed Cake)

Mohnkuchen, or German poppy seed cake, is a beloved dessert that’s particularly popular in Germany during Easter celebrations. This cake features a moist, dense sponge cake made with a generous amount of ground poppy seeds, which give it a distinctive flavor and texture. Often accompanied by a tangy lemon glaze or powdered sugar, Mohnkuchen is simple yet flavorful. The rich taste of poppy seeds combined with the lemony sweetness creates a perfect balance, making this cake a perfect dessert for any spring or Easter meal.

Ingredients:

• 250g (2 cups) all-purpose flour
• 250g (1 1/4 cups) sugar
• 1 packet (7g) baking powder
• 5 large eggs
• 100g (1/2 cup) unsalted butter, melted
• 250g (1 cup) ground poppy seeds
• Zest of 1 lemon
• 200ml (3/4 cup) milk
• 2 tbsp lemon juice
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. Gradually add the melted butter, lemon zest, and milk. Mix until smooth.
4. In a separate bowl, combine the flour, baking powder, and ground poppy seeds. Gradually fold this mixture into the wet ingredients.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
7. For the glaze, mix lemon juice and powdered sugar until smooth, and drizzle over the cooled cake.

Mohnkuchen is a truly unique and flavorful cake, rich with the earthy taste of poppy seeds and brightened by a zesty lemon glaze. It’s a perfect treat for Easter, offering a delightful contrast to more traditional desserts. Whether served as part of an Easter brunch or as a special dessert for family gatherings, this poppy seed cake will surely be a hit with those who appreciate a cake with depth and character.

Note: More recipes are coming soon!