FOOD + DRINK, RECIPES + menus | April 5, 2010

A twist on the Schmandkuchen

Schmandkuchen :: german easter cake with schmand, a sour cream product

For her Easter brunch, our German-born friend Bettina Forget baked a Canadian version of a German sour cream cake often topped with fruits. That specialty cake is called Schmandkuchen. You sandwich the schmand mixture between a layer a cake at the bottom and a fruit topping. It is delicious and not too sweet.

Schmand is the main ingredient of any Schmandkuchen recipes. Schmand is heavier, thicker and more sour in taste than crème fraîche. You mix the schmand with vanilla pudding to make the custard part of the cake. You can substitute shmand with Western sour cream mixed with heavy whipping cream or simply, with crème fraîche. But you have to know that schmand does not melt in the oven, which is different than how crème fraîche reacts in the stove. So you may have to adjust your recipe.

Everybody enjoyed a taste of what is the traditional German Easter cake in Bettina’s family. Her mother used to make her with pickled sour cherries. Abricot and mandarin are also popular. Bettina used fresh berries instead.

April 6th, 2010 Update: Get Bettina’s Schmandkuchen recipe here

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8 Responses to “A twist on the Schmandkuchen”

  1. 1 lotusmoss said:

    It’s frustrating when you post pictures of foods, but then no recipe. I don’t understand the point…

  2. 2 Twill Jill said:

    Oh what a tease! Beautiful pictures, some cultural trivia, an interesting new food item to try…but no recipe and no link to one! What a blow!

  3. Lotusmoss: Simple. The point of this post is to discover a new ingredient and the culture of another country.

  4. Oooh, this looks yummy. The no recipe part just tempted me to google schmandkuchen and I came up with 31,300 results, then used google translate for many of them and I found a whole lot of wonderful new blogs, and other recipes and interesting finds. Thanks Kim for opening a new door for me. Silly people can be so nasty. I quite frankly love your posts.

  5. 5 lotusmoss said:

    Wasn’t trying to be nasty! Looking forward to cooking this recipe–thank you for posting the recipe Kim.

  6. Do not worry about that, Lotusmoss. It is normal to want the recipe of something that looks delicious.

  7. I made this with a little necessary improvisation in ingredients. Love the filling and fruit part best. I always do.

  8. 8 darlene said:

    I just returned from a trip to Germany where I had a piece of cherry Scmandkuchen which was absolutely luscious. However, when I got home and did a web search, I had no luck in finding a recipe until I found this post by you.

    It’ll be a challenge to make the conversions from grams to ounces, etc., but I’m anxious to try making it.

    THANK YOU SO MUCH FOR SHARING!