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German pie

Release Date: 04-08-2008
4 5 5 1

My first attempt at German Cake, it was visually perfect. But the cake was a little hard. I later found out why it was tough. I decided to get up early in the morning and make a German cake for breakfast. I said to myself, instead of struggling with whipping these, I'll throw all the cake ingredients into the bread machine, I mixed them in the unbaked dough program. Ohh come the German cake :) But everything may not go as planned…

pastry cream

The program took 15 minutes and a smooth mixture came out. While the machine was doing the mixing process, I never left it, the lid is open like a child, my head is almost inside the machine. As the dough felt runny, I added 1 more cup of flour. Then I needed 3 measures of flour and 5,5 measures of flour. As a result, the flour was too much and the baking powder was less and the cake was too tight. Be you, don't be a picky picker like me :)

Love to all…

Ingredients for the German Pie Recipe

For the cake:

  • 2 eggs (room temperature)
  • 2 tablespoons of margarine
  • 1 teaspoons of sugar
  • 1 tea glass of milk
  • 3 cups sifted flour
  • 1 package baking powder

For the cream:

  • 2 water glass milk
  • 1 pieces of eggs
  • 2 tablespoons of flour
  • 2 tablespoons of granulated sugar
  • 1 teaspoon of margarine
  • 1 packaged vanilla

How to Make a German Pie Recipe?

  1. First, beat the eggs and sugar at room temperature until snow-like.
  2. Then add flour, margarine, milk and baking powder to form a smooth dough.
  3. Pour the dough into a round pyrex or springform mold and bake in a preheated oven at 170 degrees for 20-25 minutes.
  4. While the cake is baking, put the cream ingredients except margarine and vanilla in a saucepan or a small saucepan.
  5. Stir until it boils. When the cream boils, add margarine and vanilla and leave to cool.
  6. Add the cooling of the baked cake, divide the cooled cake in half and put the cream inside and sprinkle powdered sugar on top.
  7. If you want, you can decorate with candies like me.
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"German pie50 comments for ”

  • Oct. 30, 2016 at 13:41 PM
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    Hello, there are serious differences between the German cake in this recipe and the dough of the chocolate German cake, both in terms of material and method. Which is your final recipe and is fluffier? thanks in advance

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    • Oct. 31, 2016 at 19:11 PM
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      Hello, my last recipe is the chocolate one. The other one is quite large and it is soft, but the chocolate one is more puffy. Love…

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  • on May 29, 2014 at 10:18
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    In how many cm. mold should it be cooked?

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  • Sept. 14, 2013 at 17:29 pm
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    I can't do anything, but I make this cake very well, it's very tasteful and delicious :))

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  • on July 02, 2013 at 23:31
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    Super... I don't understand these things at all, but my guests were housewives of forty years, thanks to you, I gave a lot of air thanks..))

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  • on May 21, 2013 at 23:24
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    Today I made my first German cake experience with this recipe. I had a very successful result. because I am against using margarine; I used butter instead, but half as much as in the recipe. the taste was fine. we thank you

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  • on May 05, 2013 at 12:33
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    I tried the recipe yesterday and we loved it as a family, it was very close to the taste of the 'German cake of Istanbul' that we longed for. Of course, I added a banana and I recommend you to try it on top of the cream..

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  • On February 10, 2013 at 00:30
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    supper recipe, thank you very much. It was very good, I grated lemon on the cake, I added a little water to the cream, it was super

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  • on August 17, 2012 at 17:28
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    I found your recipe while searching for a German cake recipe on the net. The cake was good, but even though I used the cream exactly in the dimensions you wrote and made it the same way, it was not good. The smell of flour and egg was a dominant cream and it was very little in quantity. I whipped a bag of whipped cream and added it. I increased the amount and the taste was better compared to the first version.

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  • on July 19, 2012 at 14:07
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    Enedim was very good and try this, cook the cream of the German cake, after it is cooked, pour it into 2 packages of it, honey, ready pudding, it is very good.

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  • On February 21, 2012 at 17:40
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    Your recipe looks very good.. I will make it tonight and write how it is tomorrow.. Love..

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  • On February 15, 2012 at 12:24
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    I tried this cake, it was very good, I recommend it to everyone. thank you for sharing…

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  • On January 26, 2012 at 13:51 am
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    This is the second time I make this recipe, it's very good. I recommend it. I will try to pour sauce on it this time.

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  • On January 03, 2012 at 15:23 am
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    I suggest you make the recipe great…

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  • On November 11, 2011 at 22:28 PM
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    Would butter be heavy instead of margarine? Or can they substitute each other with margarine?

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    • Sept. 13, 2012 at 16:17 pm
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      I'm going to try this recipe, if you normally use a blender for churning, robot or bread mixers like yours make the mixture look like a little liquid, but when it's cooked, the result is not like that at all.

      I will try with butter instead of butter :))

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  • Oct. 21, 2011 at 23:02 PM
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    This recipe is amazing. You must try it.

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  • on July 04, 2011 at 22:35
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    I took a walk with my friend, he called me to tea, I ate there for the first time, I liked it, I bought a cake recipe, I have a guest for the first time, but everything went well, I cooked it, it was delicious

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  • On June 22, 2011 at 13:42 PM
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    It's a very nice recipe. I recommend it to everyone.. I used a thread to cut the cake, I cut it easily with a thread at the bottom of the cake, I cut it without spoiling, I say try it, it's great. Thank you for the recipe :)

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  • on May 11, 2011 at 15:30
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    I did it, it was very nice, I really recommend it..

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  • on May 04, 2011 at 15:39
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    I made German Cake for my daughter for the first time by getting a recipe from this site. Time passed. When you say do it again, dad… The job is left to the secrets of the kitchen. Thank you and good luck

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  • On November 29, 2010 at 21:59 PM
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    Good evening,

    Is there any oil in the cake part?

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  • On November 24, 2010 at 14:41 PM
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    Now my cream is ready according to your recipe, my cake is about to come out of the oven. I think it is a cake that even our guests on a diet can eat with peace of mind :)

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  • On November 10, 2010 at 13:52 PM
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    Thank you very much whoever wrote it, it's a dessert that I love very much and the recipe helped me in my English homework :))) thank you very much

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  • Oct. 11, 2010 at 17:29 PM
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    I don't remember how many times I've done it, it's absolutely great..I just want to give it a look.. it tastes better with thin slices of banana..try it I think..also, make something more creamy, it's more delicious;) good luck to your hands...wonderful

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  • Sept. 02, 2010 at 15:38 pm
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    I like the look of the cake. I want to try it. But will we use only 3 tea glasses of flour for the cake and what will the consistency of the dough be? I have never divided the cake into 2 before, is there an easy way? I kept you in a shower of questions.

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  • on May 03, 2010 at 23:09
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    The slm cake looks delicious, but does it contain any oil?

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    • on May 04, 2010 at 10:04
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      Hello, yelis, you can add some oil if you want. This will result in a softer dough. I used a small amount of margarine in the cream to make it light in the recipe.

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  • On April 18, 2010 at 16:37 PM
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    We will try it with my daughter soon. I hope we'll be as happy as he ate out. If so, he will do it often now. :)

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  • On April 18, 2010 at 15:35 PM
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    we tried it, it was great, thank you…

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  • On February 17, 2010 at 14:50
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    We will do it with my friend tonight. Let's see how it goes :)

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  • On February 16, 2010 at 20:35
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    is the perfect place

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  • On February 16, 2010 at 20:35
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    it was super uuuuuu

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  • On January 30, 2010 at 18:26 am
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    Ms. Nilay, you said flour, milk, baking powder while making the recipe. Will the order be like that? Or is it milk, flour, baking powder?

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    • On January 30, 2010 at 19:34 am
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      Hello, Ms. Asuman, the order will be in the form of flour, milk, baking powder. Take it easy..

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  • On January 30, 2010 at 18:15 am
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    How nice that you reply to comments. Some of them do not write at all. The cake looks very nice. I will try it as soon as possible. I wonder how it will turn out.

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  • On November 25, 2009 at 22:40 PM
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    I am studying at Istanbul German High School and we eat these cakes at bazaars a lot, but there are Berliners, which are small, also contain jam, but their taste is the same…

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  • Oct. 31, 2009 at 20:12 PM
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    I tried the cake yesterday. A very tasty and practical recipe. Thank you so much. Respects.

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  • Oct. 23, 2009 at 15:39 PM
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    we haven't tried it but it tastes good I hope I'll give it a try

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  • Sept. 26, 2009 at 19:01 pm
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    I got the recipe, I'll make it today, come on, it will be nice...

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  • Sept. 08, 2009 at 17:14 pm
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    A very hifi and very delicious cake, thank you very much….

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  • on August 30, 2009 at 14:47
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    I want to make chocolate on it instead of powdered sugar.. how can I do it? thanks in advance..

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  • on August 09, 2009 at 17:42
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    I MADE A SUPERIOR CAKE, IT WAS AMAZING THANKS EVERYONE…..

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  • on May 27, 2009 at 14:22
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    I made it last night and it was very good. It didn't fall apart at all and I cut it very easily with the rope. It was better than I expected. Thank you.

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  • on May 26, 2009 at 15:01
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    I thank you :) Incidentally, you can use yogurt instead of milk if you want…

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  • on May 26, 2009 at 14:51
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    Thank you very much, Ms. Nilay, I have no doubt that my cake will be perfect:)))

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  • on May 26, 2009 at 10:44
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    Ms. mrb nilay, I will make the German cake tonight, I hope, but I have some questions for you. What will be the size of the mold or my debt, is 24 cm good? And do I have to wait for it to cool before cutting the cake? And finally, to apply the cream, will it be both cream and cooled? I'm sorry to barrage you with questions, but it's my first time doing it. thanks in advance

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    • on May 26, 2009 at 14:42
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      Hello Nese,

      1- 24 cm pyrex size is ideal, but a clamped mold of that size would be better.
      2- You'd better wait for the cake to cool before it falls apart.
      3- After the cream thickens, I recommend waiting for it to come to room temperature and whisking it well again before applying.

      Yours ..

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  • on August 04, 2008 at 10:27
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    I guess I'll try it right away, I'll love different recipes

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