Apfelstrudel in English
Photo: anneh632 (CC BY-SA 2.0) 
50,00 EUR
19 % VAT incl.

Wishlist

This class does not have a proper date yet. But there is hope: If you‘d like, you can help making it happen by adding yourself to the list here. We will of course remind you once the class is back.

Availability:
List of Wishes
Language:
English

Baking class in English
Apfelstrudel in English
Ye Olde German Baking 101
with Lisa Shoemaker

German cakes tend to be drier than their English or American counterparts (ever tasted brownies baked by Germans?) and are therefore perhaps not quite as popular with those of Anglo-Saxon heritage.

So we'll concentrate on juicier examples and take a closer look at baking with real yeast, which is still very common in this part of the world despite the fact that Dr. Oetker has been selling his baking powder and powdered yeast for more than 100 years.

Menu (example):

  •  Schwarzwälder Kirschtorte: aka Black Forest Gateau. Basically lots of whipped cream with Kirschwasser, held together by chocolate sponge & chocolate shortcrust. Oh, and cherries.
  •  
  •  Lorma's Zitronenkuchen: Lemon Pound Cake, wonderfully juicy, and sooo easy to bake....This is not a traditional cake, but it should be.
  •  
  •  Apfelstrudel: the Viennese classic with home made vanilla sauce
  •  
  •  Rohrnudeln: Bavarian baked yeast dumplings...eaten warm and very popular not only with children as an (occasional) lunch.
  •  
  •  Blechkuchen: literally sheet cake, i.e. a yeast dough is rolled out onto a baking sheet and then topped with fruit, nuts, crumble or poppy seeds.
  •  
  •  Flammkuchen: from Western Germany, related to tarte flambée. Germany's version of pizza, with seasonal savory toppings (but always without tomatoes).
Lisa Shoemaker

Lisa Shoemaker

Lisa Shoemaker cooks and bakes with children, young people and grown-ups. She also writes and translates cook books. Works: Let's Cook (for young people) and Englisch kochen, as Amerikanisch Kochen from the series Gerichte und ihre Geschichte. She translated among others Cynthia Barcomi's baking books.

» More classes with Lisa Shoemaker

Class type:
Cooking in groups — In this class you will form small groups and each group will be cooking some of the dishes listed in the menu. The other dishes will be cooked by your fellow cooking class participants. However, important steps and basic techniques will be demonstrated in front of the entire class and/or practiced together. Of course you will also see and hear what is going on around you and you are very welcome to ask the teacher questions. The class is designed for you to experience diverse dishes and menu components.
Language:
English
Duration:
Generally 3 to 3.5 hours (no guarantee).
Menu (example):
  •  Schwarzwälder Kirschtorte: aka Black Forest Gateau. Basically lots of whipped cream with Kirschwasser, held together by chocolate sponge & chocolate shortcrust. Oh, and cherries.
  •  
  •  Lorma's Zitronenkuchen: Lemon Pound Cake, wonderfully juicy, and sooo easy to bake....This is not a traditional cake, but it should be.
  •  
  •  Apfelstrudel: the Viennese classic with home made vanilla sauce
  •  
  •  Rohrnudeln: Bavarian baked yeast dumplings...eaten warm and very popular not only with children as an (occasional) lunch.
  •  
  •  Blechkuchen: literally sheet cake, i.e. a yeast dough is rolled out onto a baking sheet and then topped with fruit, nuts, crumble or poppy seeds.
  •  
  •  Flammkuchen: from Western Germany, related to tarte flambée. Germany's version of pizza, with seasonal savory toppings (but always without tomatoes).
All prices in EUR incl. VAT and excl. shipping costs.