Type what you have

Ingredients

• ✓ vanilla sugar
• dark chocolate
• egg white
• white sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4. 4 Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6. 6 Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

By Barbara Sauermann

Ingredients

• ✓ vanilla sugar
• butter
• confectioners sugar
• all-purpose flour
• potato flour
• red food coloring

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 With an electric mixer, beat the butter and confectioners' sugar together in a bowl until smooth and creamy; beat in the vanilla sugar.
3. 3 In a separate bowl, whisk the flour with potato flour.
4. 4 Stir the flour mixture into the butter mixture, about 1/4 cup at a time, until all the flour is mixed in.
5. 5 Stir in the food coloring until the dough is evenly colored.
6. 6 Place the dough into a cookie press fitted with a decorative tip.
7. 7 Press out 1 1/2-inch cookies onto an ungreased baking sheet.
8. 8 Bake cookies in the preheated oven until the bottoms are just lightly browned, about 10 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on wire racks.

By Linda T

Ingredients

• ✓ vanilla sugar
• butter
• rolled oat
• white sugar
• cocoa powder
• coconut flour

Instructions

1. 1 Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
2. 2 Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.

By Terese Christensen

Ingredients

• ✓ vanilla sugar
• flour
• baking soda
• butter
• sugar
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
2. 2 In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
3. 3 Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.

By SHEILAKAY77

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• salt
• milk
• egg
• butter

Instructions

1. 1 Sift flour into a mixing bowl; whisk in vanilla sugar and salt. Pour in milk. Add eggs and whisk together.
2. 2 Melt butter on a griddle or in a frying pan over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Taquoriaan

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• almond flour
• white sugar
• butter
• egg yolk

Instructions

1. 1 Combine all-purpose flour, almond flour, and sugar in a bowl; rub in butter using your fingers until coarse crumbs form. Add egg yolks and work into a smooth dough. Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Turn dough onto a floured work surface; roll into long, thin pieces. Cut into 2-inch pieces and shape each piece into a crescent-shape. Place crescents on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 15 minutes. Immediately roll the crescents in vanilla sugar while hot. Set aside to cool.

By Marianne

Ingredients

• ✓ vanilla sugar
• butter
• white sugar
• all-purpose flour
• baking powder
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
2. 2 Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, vanilla sugar, and baking powder; beat to combine.
3. 3 Divide dough in half and divide each half into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
4. 4 Bake in the preheated oven until lightly golden brown, about 20 minutes.

By RoRo

Ingredients

• ✓ vanilla sugar
• butter
• rolled oat
• egg
• white sugar
• baking powder
• date

Instructions

1. 1 Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes.
2. 2 Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter.
4. 4 Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets.
5. 5 Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.

By Barbara Sauermann

Ingredients

• ✓ vanilla sugar
• egg
• sugar
• quark
• all-purpose flour
• salt
• oil

Instructions

1. 1 Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
2. 2 Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
3. 3 Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.

By Allrecipes Member

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• white sugar
• egg
• butter
• rhubarb
• butter

Instructions

1. 1 Sift flour into a large bowl, making a well in the center. Add 1/2 white cup sugar, egg, and vanilla sugar into well. Distribute 1/2 cup softened and cubed butter evenly on top; mix into a dough using your hands. Cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
3. 3 Place 2/3 of the dough in the prepared pan, smoothing out any bubbles. Cover with rhubarb.
4. 4 Crumble remaining dough between your fingers and sprinkle over rhubarb. Sprinkle with remaining 3 tablespoons white sugar, then scatter 2 tablespoons cold cubed butter over streusel.
5. 5 Bake in the preheated oven until streusel is lightly brown and crisp, 40 to 50 minutes.

By Barbara Sauermann

Ingredients

• ✓ vanilla sugar
• ✓ vanilla sugar
• all-purpose flour
• salt
• butter
• confectioners sugar
• egg
• almond
• confectioners' sugar

Instructions

1. 1 In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
2. 2 Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
5. 5 Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
6. 6 Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
7. 7 While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

By Maya

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• yeast
• milk
• butter
• white sugar
• salt
• poppy seed
• whole milk
• white sugar
• raisin
• honey
• lemon
• rum
• confectioners' sugar

Instructions

1. 1 Place flour into a large bowl and make a well in the center. Crumble fresh yeast into the well, then pour in lukewarm milk. Mix yeast and milk together in the well to combine, leaving flour untouched. Cover and let sit in a warm place until foamy, about 15 minutes.
2. 2 Mix a little flour at a time into yeast mixture until no flour remains. Add butter, sugar, and salt; knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Grease a baking sheet with butter. Roll dough on a lightly floured surface into a thin rectangle.
4. 4 Make the filling: Place ground poppy seeds into a bowl. Pour hot milk over top, then add sugar, raisins, honey, vanilla sugar, lemon zest, and rum. Stir until well combined.
5. 5 Spread filling over dough. Start at a longer edge, and roll dough up and over filling into a log; press the seam together with your fingers to seal. Place the log, seam-side down, onto the prepared baking sheet. Cover and let rise for 20 minutes.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. Allow to cool for about 1 hour, then dust with confectioners' sugar.

By monika1969

Ingredients

• ✓ vanilla sugar
• apple
• cinnamon
• butter
• sugar
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Combine apple slices and cinnamon in a saucepan and cook over low heat for 10 minutes. If necessary, add a tiny bit of water so apples don't burn. Remove from heat and set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with butter.
3. 3 Combine butter, sugar, vanilla sugar, and egg in a large bowl; beat using an electric mixer until smooth and creamy. Mix flour and baking powder in a separate bowl. Add 2/3 of flour mixture, 1 tablespoon at a time, to butter mixture and beat on low speed. Add remaining flour mixture and mix in by hand to make a crumbly dough.
4. 4 Transfer 1/2 the dough into the prepared springform pan and press down to create a bottom crust. Add apple slices, leaving a small space around the edges. Crumble remaining dough evenly on top.
5. 5 Bake in the preheated oven until streusel and crust are lightly browned, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Carefully transfer to a serving plate or cooling rack.

By anton

Ingredients

• ✓ vanilla sugar
• ✓ vanilla sugar
• ✓ vanilla sugar
• egg
• white sugar
• confectioners' sugar
• all-purpose flour
• baking powder
• sugar
• heavy cream
• strawberry
• whipping cream
• strawberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch jelly roll pan with parchment paper.
2. 2 Combine egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until foamy.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add confectioners' sugar, continuing to beat until stiff peaks form. Slide over the egg yolk mixture.
4. 4 Sift flour and baking powder over the stiff egg whites. Carefully fold everything into the egg yolk mixture until batter is well combined, but do not over mix. Spread batter onto the prepared jelly roll pan.
5. 5 Bake in the preheated oven until sponge cake is set and lightly browned, 12 to 16 minutes.
6. 6 Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
7. 7 Beat 3/4 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Fold in strawberries with a spatula.
8. 8 Carefully unroll sponge cake. Spread strawberry cream on top, leaving a little room on the edges. Carefully roll up and place seam down onto a cake platter. Allow to chill in the refrigerator for 1 hour.
9. 9 Beat 1/2 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Spread all over the strawberry roll and garnish with strawberry halves.

By elisabeth

Ingredients

• ✓ vanilla sugar
• egg
• white sugar
• water
• butter
• buttermilk
• all-purpose flour
• cardamom
• salt

Instructions

1. 1 Place egg yolks into a large mixing bowl with white sugar; beat until light and frothy. Mix in vanilla sugar and water until evenly combined; stir in 1/2 of the melted butter, 1/2 of the buttermilk, and 1/2 of the flour. When mixture is smooth, mix in remaining butter, buttermilk, flour, cardamom, and salt; beat again until smooth.
2. 2 In a separate bowl, beat egg whites with an electric mixer until they form stiff peaks; gently fold egg whites into batter, incorporating as much volume as possible.
3. 3 Preheat a waffle iron according to the manufacturer's directions.
4. 4 Spoon about 1/3 cup of batter into the preheated waffle iron, close the lid, and cook until the waffle is golden brown, about 5 minutes. Remove waffle to a plate. If using a heart-shaped iron, break the waffle into individual hearts to serve. Repeat with remaining batter.

By ScandoGirl

Ingredients

• ✓ vanilla sugar
• butter
• sugar
• lemon zest
• sugar
• salt
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan.
2. 2 Mix grated lemon rind with 1 tablespoon sugar.
3. 3 Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.
4. 4 Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.
5. 5 Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.

By Hanneke Hartkoorn

Ingredients

• ✓ vanilla sugar
• apple
• lemon
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a deep baking pan with butter or line with parchment paper.
2. 2 Toss apple slices with lemon juice in a bowl and set aside.
3. 3 Combine butter, sugar, and vanilla sugar in a large bowl and beat using an electric blender until pale and fluffy. Add eggs, one at a time, and mix well after each addition. Combine flour, baking powder, and salt together in a separate bowl and mix on low speed. Fold apple slices into the batter.
4. 4 Spread batter into the prepared baking pan and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By jenniferb

Ingredients

• ✓ vanilla sugar
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• milk
• dark rum
• lemon
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
2. 2 Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
3. 3 Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
4. 4 Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
5. 5 Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

By Allrecipes Member

Ingredients

• ✓ vanilla sugar
• backoblaten
• almond flour
• sugar
• egg
• hazelnut
• candied lemon peel
• candied orange peel
• cinnamon
• clove
• dark chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
2. 2 Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
3. 3 Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
4. 4 Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
5. 5 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

By Ruth

Ingredients

• ✓ vanilla sugar
• butter
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• confectioners' sugar
• lemon juice
• food coloring
• candy sprinkle

Instructions

1. 1 Combine 1/2 cup plus 1 tablespoon butter, white sugar, vanilla sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
2. 2 Mix flour and baking powder together. Beat into the butter mixture on low speed until dough becomes crumbly. Work dough crumbles with your hands into a smooth dough and place into a sealable container. Refrigerate until chilled, 1 to 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Roll the dough out to 1/4-inch thickness on a lightly floured surface and cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared baking sheets.
5. 5 Pick up all the left over dough, press together into a ball, and repeat the rolling and cutting out process until all the dough is used up.
6. 6 Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before carefully removing to a wire rack with a knife or thin spatula to cool completely.
7. 7 Mix confectioners' sugar and lemon juice until glaze has a smooth and spreadable consistency. Add more lemon juice if you like a thinner glaze. Add food coloring if you like. Brush frosting on cooled cookies and add chocolate sprinkles or sugar sprinkles if desired.

By Barbara Sauermann

Ingredients

• ✓ vanilla sugar
• white sugar
• butter
• salt
• egg
• all-purpose flour
• baking powder
• rhubarb
• white sugar
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
2. 2 Make cake: Combine white sugar, butter, vanilla sugar, and salt in a large bowl and beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
3. 3 Sift together flour and baking powder in a small bowl. Add to egg mixture 1/4 cup at a time, mixing until just combined after each addition. Pour batter into the prepared pan.
4. 4 Add topping: Press rhubarb pieces into batter and sprinkle sugar over the top.
5. 5 Bake in the preheated oven until lightly browned, about 30 minutes.
6. 6 Meanwhile, make meringue: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue is glossy.
7. 7 Remove cake from the oven and spread meringue evenly on top. Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan before serving.

By sabine13

Ingredients

• ✓ vanilla sugar
• butter
• confectioners sugar
• egg
• egg yolk
• lemon zest
• raisin
• egg white
• white sugar
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
2. 2 Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
3. 3 Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.

By Lena

Ingredients

• ✓ vanilla sugar
• butter
• butter
• white sugar
• egg
• rum
• all-purpose flour
• cornstarch
• baking powder
• salt
• almond flour
• chocolate sprinkle

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
2. 2 Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.
3. 3 Sift flour, cornstarch, baking powder, and salt into a separate bowl; stir into butter mixture, 1 tablespoon at a time. Mix in almond flour and chocolate sprinkles. Pour cake batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
5. 5 Remove from oven and carefully unmold onto a wire rack. Cool completely before serving.

By barbara

Ingredients

• ✓ vanilla sugar
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• quark
• vanilla pudding mix
• oil
• milk
• egg yolk
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Beat 1/2 cup white sugar and butter together in a medium bowl until smooth. Stir in 1 egg, then stir in flour and baking powder; knead into a dough. Press into the bottom and up sides of the prepared pan.
3. 3 Combine quark, remaining 3/4 cup white sugar, pudding mix, oil, and 1 packet vanilla sugar in a large bowl until smooth. Stir in milk, remaining 1 egg, egg yolks, and lemon juice; pour into the crust.
4. 4 Bake in preheated oven until filling no longer moves when you shake the pan, about 1 hour.

By TxCin2

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• baking powder
• sugar
• salt
• butter
• egg
• prune plum
• white sugar
• cinnamon
• butter
• almond

Instructions

1. 1 Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
3. 3 Cut halved plums in half again, without cutting all the way through, so they fan out.
4. 4 Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl.
5. 5 Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds.
6. 6 Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.

By Barbara Sauermann

Ingredients

• ✓ vanilla sugar
• milk
• white rice
• sugar
• egg
• milk
• vanilla extract
• salt
• all-purpose flour
• active dry yeast
• white sugar
• egg
• milk
• butter
• egg

Instructions

1. 1 Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.
2. 2 Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.
3. 3 Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
5. 5 Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

By brandy

Ingredients

• ✓ vanilla sugar
• milk
• flour
• sugar
• cake yeast
• margarine
• bread crumb
• egg
• white sugar
• all-purpose flour
• milk
• plum
• all-purpose flour
• butter
• white sugar
• cinnamon

Instructions

1. 1 In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat and transfer to a bowl. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes.
2. 2 Melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
4. 4 Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. Stir in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead.
5. 5 Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. Set aside.
6. 6 In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon, if desired.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes.

By Cooking Monster

Ingredients

• ✓ vanilla sugar
• ✓ vanilla sugar
• almond meal
• white sugar
• white sugar
• butter
• all-purpose flour
• all-purpose flour
• applesauce
• cinnamon sugar
• apple
• baking powder
• all-purpose flour
• lemon
• egg
• butter
• white sugar
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
3. 3 Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
4. 4 Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
5. 5 Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
6. 6 Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

By manuela

Ingredients

• ✓ vanilla sugar
• strawberry
• white sugar
• heavy cream
• rice
• milk chocolate

Instructions

1. 1 Combine strawberries and sugar and set aside to macerate.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

By Tinkerbell

Ingredients

• ✓ vanilla sugar
• strawberry
• raspberry
• white sugar
• mascarpone cheese
• yogurt

Instructions

1. 1 Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
2. 2 Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.

By Tinkerbell