German food list


  • Brot/Toast mit Butter, Marmelade, Honig, Wurst oder Käse (Bred/toast with butter, jam, honey, sausage or cheese)
  • Müsli/Müesli (cereals) mit Obst (fruits), Joghurt (yoghurt) oder Milch (milk)
  • Frühstücksei (breakfast egg)
  • Kaffee, Tee, Saft, Kakao oder Milch (coffee, tea, juice, cocoa or milk)


  • Blutwurst (blood sausage)
  • Brathering (fried herring)
  • Bratkartoffeln (fried potatoes)
  • Bratwurst (bratwurst, sausage)
  • Brezel (pretzel)
  • Currywurst 
  • Dampfnudeln (yeast dumplings)
  • Eierkuchen (pancake)
  • Eintopf
  • Frikadellen (meatballs)
  • Kartoffelpuffer (potato “pancakes”)
  • Kartoffelpüree (mashed potatoes)
  • Kartoffelsalat (potato salad)
  • Knödel (dumplings)
  • Leipziger Allerlei
  • Maultaschen (German ravioli)
  • Königsberger Klopse (meatballs in caper sauce)
  • Salzkartoffeln (boiled potatoes)
  • Sauerbraten (marinated pot roast)
  • Sauerkraut (pickled cabbage)
  • Schnitzel
  • Spätzle 
  • Weißwürste (Bavarian veal sausage)


  • Apfelmus (apple sauce)
  • Apfelstrudel
  • Baumkuchen
  • Bienenstich (bee sting cake)
  • Berliner (jelly donut)
  • Donauwelle (chocolate-covered cake with vanilla pudding & sour cherries)
  • Franzbrötchen (cinnamon-flavoured pastry)
  • Krapfen (Bavarian donut)
  • Lebkuchen (gingerbread)
  • Marzipan 
  • Pfeffernüsse (gingerbread biscuits)
  • Pudding (pudding)
  • Rote Grütze (red berry compote)
  • Schokoküsse (chocolate marshmallows)
  • Schwarzwälder Kirschtorte (Black Forest cake)
  • Spaghettieis
  • Speiseeis (ice cream)


  • Altbier (top-fermented dark beer)
  • Fanta
  • Helles (lager)
  • Kölsch 
  • Märzenbier 
  • Pilsner Bier (Pilsner)
  • Radler (beer with lemonade)
  • Schorle
  • Schwarzbier
  • Spezi (coke & lemonade)
  • Sprudelwasser
  • Weizenbier (wheat beer)

This list is not complete! If you want to, you can add your favorite German dishes when you reblog it :)

German Baking Vocabulary

@hold-me-im-a-fermata suggested cake vocabulary, and I decided to make it a general baking vocab list.

das Backen (no pl.): baking

der Backofen (die ~öfen): baking oven

das Rezept (die Rezepte): recipe

die Rührschüssel (die ~schüsseln): mixing bowl

der Mixer (die Mixer) / das Rührgerät (die ~geräte): mixer

der Schneebesen (die ~besen): egg whisk

die Waage (die Waagen): scales

die Backform (die ~formen): baking dish

die Kuchenform (die ~formen): cake pan

das Backblech (die ~bleche): baking tray

die Springform (die ~formen): springform pan

das Backpapier (die ~papiere): baking parchment

die Backzeit (die ~zeiten): baking time

die Zutat (die Zutaten): ingredient

das Mehl (die Mehle): flour

der Zucker (no pl.): sugar

das Ei (die Eier): egg

das Eiweiß (no pl.): egg white

das Eigelb (no pl.): egg yolk

das Backpulver (die ~pulver): baking powder

die Butter (no pl.): butter

die Margarine (no pl.): margarine

das Kakaopulver (die ~pulver): cocoa powder

die Glasur (die Glasuren): icing

der Zuckerguss (die ~güsse): frosting

der Tortenguss (die ~güsse): glaze

der Teig (die Teige): dough/batter

der Kuchenboden (die ~böden): cake base

die Backware (die ~waren): bakery product

das Gebäck (no pl.): pastry

das Brot (die Brote): bread

das Brötchen (die Brötchen) / die Semmel (die Semmeln): bread roll

die Breze(l) (die Breze(l)n): pretzel

der Kuchen (die Kuchen): cake

der Käsekuchen: cheese cake

der Schokoladenkuchen: chocolate cake

der Apfelkuchen: apple pie

der Marmorkuchen: marble cake

der Baumkuchen: pyramid cake

der Gugelhupf (die Gugelhupfe): Bundt cake

der Bienenstich (die ~stiche): bee sting cake

der Pflaumenkuchen: plum cake (regionally also known as Zwetschgenkuchen, Zwetschenkuchen, Quetschekuche or Zwetschgendatschi)

der Muffin (die Muffins): muffin

der Keks (die Kekse): cookie

das Plätzchen (die Plätzchen): (christmas) cookie

backen (backte, gebacken): to bake

kneten (knetete, geknetet): to knead

mischen (mischte, gemischt) / rühren (rührte, gerührt): to mix

Eier trennen (trennte, getrennt): to separate eggs

unterheben (hob unter, untergehoben): to fold in

einfetten (fettete ein, eingefettet): to grease

vorheizen (heizte vor, vorgeheizt): to preheat

abkühlen (kühlte ab, angekühlt): to cool off

And as a bonus, here’s a picture of the cake I made for my colleagues last year:

Bienenstich-Friesentorte mit Apfel <3 

Friesentorte is a North German specialty from Niedersachen and Schleswig-Holstein (Nord- und Ostfriesland). Made from short crust pastry, puff pastry, whipping cream and plum jam or other fruit, it’s a “special occasion” cake that accompanies Friesentee - a local tea blend of tea - or coffee in the afternoon. There are many variations, usually based on family recipes. 

Bienenstich (German Bee Sting Cake)

Yeast cake with vanilla custard filling topped with honey-coated caramellized almond slices


For the dough:

  • 250 g wheat flour
  • 20 g yeast
  • 125 ml milk
  • 1 egg
  • 35 g sugar
  • 35 g butter
  • 1 pinch of salt

For the topping:

  • 75 g butter
  • 100 g sugar
  • 1 tsp vanilla sugar
  • 5 tbs milk
  • 2 tbs honey
  • 100 g sliced almonds

For the filling:

  • 500 ml milk
  • 45 g starch
  • 1 pck vanilla sugar
  • pulp of a vanilly bean
  • 1 tbs sugar
  • 75 g butter
  • 40 g powered sugar



Stir sugar and yeast into the milk and let stand for a couple of minutes. Put flour, butter, and salt nto a bowl. Add milk mixture and egg and knead until you get a smooth dough. Cover bowl with a cloth, place it at a warm place and let the dough raise for an hour. Put the risen dough into a springform (26 cm diameter) and let rise for 20 more minutes. Meanwhile, prepare the topping.


Put butter, sugar, vanilla sugar, honey, and milk into a pot and cook it briefly. Fold in the almonds. Spread mass evenly onto the dough before it gets cold and hard. Bake for 20 minutes at 200 °C (390 °F) until the top is golden brown. Let cake cool down. While cake is baking, make the filling.


Heat up milk, starch, vanilla pulp, vanilla sugar, and sugar in a pot under constant stirring. Let it cool down to room temperature. Beat butter and powdered sugar until fluffy and gently fold in the cold creme.

Remove the rim of the springform and slice cake open horizontally. Spread a thick layer of filling onto the lower half of the cake (works best after reattaching the rim). Put upper half of cake on top. As it may be difficult to cut the cake because the topping is crusty and the creme in the middle is fluffy and smooth, the upper half of the cake may be pre-cut before putting the pieces on top of the creme.


In the Revisiting Vienna episode of Around the World With Orson Welles, Orson, er, revisits Vienna. He does mention The Third Man and there’s some Anton Karas, but mostly it’s Orson talking in his usual entertaining way about the Opera, Coffee Houses, and cakes. Lots of cakes. Plus he checks out the pastries in the kitchen at Demel. This is the episode that was long thought lost, so it’s ace to see it. 

Finally I can show you the recipe for Bienenstich! :D


1 pkg. dry yeast (42g)
50 g sugar
¼ l milk (not to cold)
50 g butter (soft)
2 eggs


125 g butter
150 g sugar
200 g almond slivers

4 sheets of gelatin
1 egg
a pinch of salt
200 ml milk
100 g cream
100 g sugar powder
1 tsp powdered vanilla
50 g corn starch

Dough: Mix yeast with a bit of sugar and milk. Let it rise on a warm place for about 15 minutes.

Mix flour with remaining milk, sugar, butter, eggs and yeas-stuff till it blisters. Let it rise for another 30 minutes (covered up)

Crust: Melt butter and combine with sugar and almond slivers.

Pre-heat the oven to 200 degrees ©

Roll out the dough on baking tray. Try not to do it to thin. Now cover it with almond mass. Let it rise for 15 minutes.

Bake for about 30 minutes. It has to be gold-brown when you take it out.

Cream: Meanwhile you can soak the gelatin in cold water. Separate yolk and egg white of the egg and then beat egg white with salt till it’s stiff. Boil up milk with cream, sugar powder, vanilla and cold mixed corn starch. (you do this with a bit of water)
Don’t forget to stir otherwise it will get burned!
Take cream from cooker and dissolve gelatin in it. (without the cold water of course! ;)
Now let it cool.
Is it cool? Fine. Then you can stir in the yolk and fold in the beaten egg whites.

Finally halve the cake and cut both halves across so you can apply the cream on the lower half. Now just put the upper half on top again and it’s finished! :D

This cake does take a lot of time  but it’s worth it I think… (:

Float like a butterfly ...

… Sting like a sweet bee.  Behold the bienenstich, which translates literally to ‘bee sting’ although Cake Girl can assure you this one is all pleasure and no pain.  Imagine soft bread sandwiched together with vanilla-flavoured whipped cream and topped with crunchy honeyed almonds.  That’s a bienenstich, where the sum of the whole is more heavenly than the parts.  The sweet toffee-like nutty topping contrasts beautifully with the plainness of the bread and billowy smoothness of the cream.  Truly divine and perhaps more deserving of a prettier name.