Aug 11
So I’ve discovered something called rotwein kuchen—-German wine cake. I’m catering a retirement party this Friday and this is one of the doctors favorites. The trial run was fine but… are all German cakes so heavy? I researched 6 other recipe versions and they all do things a bit differently. 🤦♀️
The recipe I was given uses WHOLE WHEAT flour so that counts for the heavy feel. Thus I went rogue—-added triple baking powder and separated the eggs to add a lift with the whites. Here’s hoping! 😂 I’ll post pics when they come out of the oven.
Edit for pics: we did it team! They look great. Now into the freezer.
