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German Apple-Quince-Almond Cake {Apfel-Quitte-Marzipan-Kuchen}

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German Apple-Quince-Almond Cake | Korena in the Kitchen

I’ve been eagerly anticipating Luisa Weiss‘ new book, Classic German Baking, ever since she first started sharing her adventures in recipe development about a year ago. I have yet to get my hands on the actual book, but since its release, several recipes have popped up online, including one for a completely gorgeous apple-marzipan cake, which is described as “epic“. In the fall, I’m a sucker for anything apple, and almonds are quickly becoming my favourite flavour for almost everything, so this cake was immediately added to my weekend baking list.

German Apple-Quince-Almond Cake | Korena in the Kitchen

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Daring Bakers: Gevulde Speculaas

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Gevulde SpeculaasFrancijn of Koken in de Brouwerij was our January 2013 Daring Bakers’ Hostess and she challenged us to make the traditional Dutch pastry, Gevulde Speculaas from scratch! That includes making our own spice mix, almond paste and dough! Delicious!

I had just posted about the speculaas I made for Christmas, so it was like déjà vue to read that the Daring Bakers challenge this month was speculaas. But these ones are different: they are gevulde speculass, which means they are stuffed with almond paste to make more of a dense, crumbly cake than a cookie. Interestingly, the dough for gevulde speculaas is essentially the same as the dough as for making speculaas cookies, but you end up with something completely different. And as much as I like regular speculaas, turns out that I loooooove gevulde speculaas, and I implore you to make these as soon as possible!

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.