I am looking for recipes for traditional german cooking and especially christmas . I also want the recipe for german snow white cake ! thanks this is a white cake baked in a jelly roll pan and filled with some sort of cherry filling and rolled up and choclate is melted and poured over top ! I just need to recipe and they say the white is for snow whites skin , red for her lips and black is for her hair

Look in google under German Christmas Cakes Recipes Snow White Cake Yield: 12 servings 3 tablespoon Shortening 2 tablespoon Butter ⅔ cup Sugar ½ teaspoon Vanilla 1 cup Flour 1 ½ teaspoon Baking powder ½ teaspoon Salt ⅓ cup Milk 4 Egg whites; stiffly beaten Frosting of choice Cream shortening, butter and sugar until light. Add vanilla and mix well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg whites. Turn into greased and lightly floured 9-inch round layer cake pan and bake at 375F 18 to 20 minutes, or until cake springs back when lightly touched. Cool in pans 10 minutes, then remove and cool completely. Frost with favorite frosting.

As far as my favorite Christmas foods go I like Lebkuchen, and Kletzenbrot.

German Christmas Food usually varies greatly, depending on regions. I grew up in Central Germany (Hessen) and one tradition I remember is for Christmas Eve. We usually had Knock-wursts and Potato Salad before going to Church in the evening. For Christmas Day, a common dish is Roasted Goose with Bread Dumplings and Red Cabbage, or, in some areas it's Christmas Carp. I'm sure you can find some recipes on line for these. Snow White cake that I know is different from what was posted above. It's usually a regular white cake dough. This is spread very thinly on a spring-form pan bottom that was greased and layered with parchment paper. Whip 2 egg whites with a little sugar until very fluffy. Spread on dough and sprinkle with sliced almonds. Bake until light brown. Repeat this 3 times to have 3 layers. Work very carefully with these cooled layers, they are delicate. Now drain a can of gooseberries, reserving the liquid. Cook 1 package of cook&serve vanilla pudding according to package directions, but substituting the 2 cups of milk with only 1 cup of reserved juice+water. (cook in microwave to avoid scorching). Stir gooseberries into finished pudding mix, cool. Spread half of this mix over the first cake layer. Top with sweetend whipped cream (real cream), then another cake layer, more berries, more cream and the last cake layer. Spread some cream around the edge of cake and sprinkle with more almonds.

cake: 2 eggs cup of sugar cup of sour cream teaspoon of vanilla essence 1/2 teaspoon of lemon essence round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep small china token, or dried bean cake rack For Icing 2 cups of sifted icing sugar mixture tablespoon of butter enough lime or lemon juice to moisten into a paste crushed nuts or sprinkles to decorate Beat the eggs and sugar until light and fluffy. Add the cream and beat, then essences. Lightly fold in the sifted flour. Spoon the batter into the well-buttered tin. You can also line it with buttered-paper. Make sure you add the token. Bake the cake at 170 celcius/ 325 farenheit for 35 minutes. Don't open the door. Be patient. Cool the cake in the tin and then turn it out on to a rack to cool properly. Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste. Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon. other: 4 cups of milk good teaspoon of butter cup of washed white rice 1/2 cup of thick cream an almond 1/4 cup of sugar a pinch of cinnamon powder Using a large saucepan, heat milk until boiling. Add butter, then rice and turn down the heat. Cover lid and let rice simmer slowly and gently for an hour, or until all the milk is absorbed and swollen up. When cooked, place in bowl and fold the cream and the almond. Serve in small bowls sprinkled with sugar and cinnamon 1 can (15 oz/ 425 g) lychees in heavy syrup 1 can (15 oz/ 425 g) stoneless red cherries in syrup 4 tablespoons of Cointreau or Kirsch 1/2 oz/ 15 g unsalted pistachio nuts Boiling water 1. Tip both fruits, with syrup, into a large dish; glass for preference so that the colors can show through. 2. Add liquer and toss gently yo mix. 3. Blanch pistachios by covering with boiling water and leaving for 1 minute. Drain and rinse under cold water. 4. Slide off skins then finely chop. Sprinkle over top of salad. Cover and refrigerate at least 3 hours before serving.

Christmas stollen...always decorated with powdered sugar and glaceed fruits... Pfeffernusse ['pepper-nuts'] - a ginger type cookie baked in round 'nuts' and rolled in powdered sugar to finish...good ones also contain real pepper, too - nice hot spicy tastes. Schaumtorte ["foam" torte] - good if you live in the Southern Hemisphere and can have fresh berries and such. Basically a large flat layer of baked meringue piled high with fruit & topped with whipped cream and another layer of baked meringue & more cream.