Recipe: Traditional Bavarian Rieser Bauerntorte cake step by step with pictures | Handy.Recipes

Traditional Bavarian Rieser Bauerntorte cake

Cooked traditional Bavarian pie

Time to cook: 180 minutes

Total Servings: 12

Nutritional Value

And I want to present a simple German peasant pie "Rieser". Unusual light yeast dough (no fat), unusual filling and unusual decoration are the main components of this common rustic and naturally inexpensive pie. A traditional Reiser pie is supposed to be very large, and so it is usually baked in large ovens. This recipe is for a smaller model of the pie, so it can be made in any oven.

Author of the recipe

Ingredients for Traditional Bavarian Cake "bauer bauerntorte":


  • Wheat Flour / Flour (sieved) - 500 g
  • Yeast (fresh) - 20 g
  • Milk (warm) - 220 ml
  • Sugar (100g brown sugar for stuffing; 100g white sugar for dough) - 200 g
  • Chicken egg - 2 units
  • Salt (pizza)
  • Lemon peel - 0.5 teaspoon
  • Orange zest - 0.5 teaspoon
  • Fruit puree (apple) - 750 ml
  • Cinnamon (ground) - 1 teaspoon
  • Cloves (ground) - 0.5 teaspoon
  • Almonds (ground) - 1 tablespoon
  • Raisins (pitted) - 1 tablespoon
  • Candied - 1 tablespoon
  • Alcohol (apple schnapps, vodka, mine is candy rum) - 20 ml
  • Egg yolk (for greasing) - 1 pc

How to cook traditional Bavarian cake "bauer bauerntorte" step by step with photos


Of course, working with yeast dough takes good spirits and inspiration... So I waited until the weekend... And although the calendar says it's already autumn, but in Hungary it's still sunny and hot in a summertime way. So in my pictures, you should feel the warmth and joy that I want to share with you all..:-) However, let's start with the sour... We wash the lemon with hot water and carefully grate the zest on a special grater, trying not to damage the white rind, as it usually gives bitterness. You can also prepare the orange peel, but I always have it ready, I never throw away the peels of lemons or oranges, and dry them. Next, the almonds, which I ground in a coffee grinder. And setting everything aside.

I proceed to the dough and prepare the sourdough. Dissolve fresh yeast in 50 ml of warm milk, sprinkle a little flour on top, as my mother-in-law taught me, cover it with a napkin and put it in a warm, draught-free place until bubbles form. And I begin to prepare the dough. It is necessary to mix 2 large (I have 3 small) eggs, sugar, salt and the rest of the milk, add the starter and flour. And then, as usual, stirring, kneading... I work with the dough with love. I divide it into two parts: 2/3 - for the future base and 1/3 - for the top of the pie. Next time, however, I'll leave more dough for the top of the pie. I spread out the dough into separate containers, cover each part with a towel or cling film and also put it in a warm, draught-free place for about 45 minutes.

While the dough is heating, I prepare the filling. I mix my own apple puree, almonds, cinnamon, crushed cloves, 100 grams of brown sugar... and it's so flavorful and delicious... Mmm... Thanks to the contest, at least I got to know its taste, and otherwise I didn't even remember it, and, to be honest, I regretted it... We add raisins, lemon and orange zest, and chopped candied fruits. The Bavarians also recommend adding about 20 ml of apple schnapps or fruit vodka, according to the original recipe. And for those culinary force majeure cases, I have a special pastry rum. Mix the mixture very thoroughly.

The filling is ready. I take most of the dough, and begin to roll out a circle, periodically turning over and each time I sprinkle the dough with flour and rub it all over the area of the circle. Then we cut out the right circle so that we end up with the right pie. But since it's rustic and big, I think it might not be the right shape. I lay out the filling and distribute it as evenly as possible over the dough. Then I roll out the smaller part of the dough, too, so that it is larger than the bottom. The thickness of the dough should be, I think, at least 5 mm, so it would be easy to make a pattern later. I transfer it with a rolling pin, cover the filling and gently seal the edges of the bottom and the top. Then the most responsible part of the recipe - making the pattern. It is necessary to make notches with scissors, being careful not to cut through the dough, and then use your fingers to open the notches. The cuts should not be small, not large - about 6-8 mm. If they are smaller, they won't open and stick together in baking, and if they are larger, they're no longer aesthetically pleasing. The traditional rustic pattern is ears, but you can, of course, use any pattern you like. I brush the whole surface of the top with egg yolk and place in a preheated 175 degrees Celsius oven with a softening agent. oven.

According to the recipe, the cake should bake for 45 minutes. That's how long it took me. Let it cool and then cut it in portions with a special sharp knife, being careful not to damage the thin top crust.

And here are the first tasters... I took a picture of the pie, one might say, in a life-threatening situation...

The pie, by the way, turned out extremely tasty. And, as in a big Bavarian family, I divided it into many parts and treated it to our friends.

And you can all help yourselves... with our rustic Bavarian-Magyar Riesen pie.

Nutritional Value:

Whole Dish:
Calories
3775.9 Calories
Protein
86.4 g
Fat
40.4 g
Carbohydrates
779.4 g
Per Serving:
Calories
314.7 Calories
Protein
7.2 g
Fat
3.4 g
Carbohydrates
65 g
100g:
Calories
169.3 Calories
Protein
3.9 g
Fat
1.8 g
Carbohydrates
35 g

Salt, Flour, Sugar, Sweet, Juicy, Eggs, Apple, Milk, Raisins, Cinnamon, Almonds, Yeast, Flavourful, Cloves, Orange Peel, Cakes, Yolk, Lemon peel, Alcohol, Biscuits, Dough, Fruit puree, Succulents

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