From Jürgen Krauss, called “possibly the best-loved contestant in Great British Baking Show history,” comes a celebration of German home baking. Make classic German pastries, from apple strudel and stolen to show stopping celebration desserts like Black Forest cake. It’s sehr gut!

The German Baking Book is a celebration of German home baking from Jurgen Krauss, who won the hearts of viewers and three Star Baker honours from the judges of The Great British Baking Show. A self-taught baker, Jürgen has drawn on the flavours, techniques, and memories from his childhood, his European travels, and his wife’s Jewish heritage, to create a collection of authentic German baking recipes from his home to yours.

Jürgen’s gentle charm can be felt with each delightful recipe. From German classics such as Black Forest gateau, and coffee cake, to festive bakes including lebkuchen and gingerbread, each of Jürgen’s delicious recipes are crafted with care and simplicity.

The German Baking Book is a must-have for fans of The Great British Baking Show and home bakers with a love for classic and festive German baking.

BRITISH BAKING SHOW FAN FAVOURITE: Author Jürgen Krauss won the hearts of fans and three Star Baker honours from the judges on The Great British Baking Show

AUTHENTIC GERMAN RECIPES: Expand your culinary skills and fill the air of your home with the scent of fresh baked strudels, cookies, and authentic German breads

BAKE LIKE A PRO: The skills and recipes that helped Jürgen Krauss conquer the challenges of The Great British Baking Show delivers delicious results every time

TREATS FOR EVERY OCCASION: From simple coffee cakes to elaborate holiday showstoppers to hearty breads, create authentic German sweets, breads and snacks that make every gathering delicious

FULL-COLOUR PHOTOGRAPHY: The German Baking Book features gorgeous full-colour photography to help inspire and ensure success

PERFECT GIFT FOR THE GREAT BRITISH BAKING SHOW FANS: Fans of Great British Baking Show will love Jürgen’s charming recipes

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Plum Tart with Streusel

Zwetschgen-kuchen

This cake used to be seasonal, and always highly anticipated. In our huge garden we had 3 plum trees, and in some years, they carried so much fruit that the branches had to be supported. Everybody looked forward to the harvest, and after eating the ripe fruit directly from the trees, plum tarts in all their variations were a highlight of the season.

This recipe is quite simple, but very tasty. Depending on the type of plums the tart can get a bit juicy. The amount of streusel seems to be low as this cake shouldn’t be completely covered.

serves 12

FOR THE PASTRY
250g plain flour, plus extra for dusting
125g unsalted butter, cubed, plus extra for greasing
75g caster sugar
10g strong vanilla sugar
Zest of 1 lemon
1 egg (medium)
1 pinch salt
1 egg yolk, for glazing

FOR THE TOPPING
About 1kg plums
75g plain flour
50g ground almonds
100g granulated sugar
100g unsalted butter, cubed
½ teaspoon ground cinnamon

Preheat the oven to 175°C fan/400°F/gas mark 6. Line and grease a 25cm (10in) springform cake tin.

Put all the ingredients for the pastry, except the egg yolk, into a bowl. With your hands, mix and work the ingredients together until the dough becomes smooth and pliable. On a floured surface, roll out the dough slightly larger than the diameter of the tin. Transfer the dough to the tin – there should be a rim of about 3cm (1¼in) around the sides. Brush the inside of the pastry base with egg yolk.

Prepare the plums. Wash them, halve them and remove the stones. Then, from the cut side, cut them again about halfway through. Arrange the plums on the pastry bottom.

For the streusel, the remaining topping ingredients to a bowl and mix and work the dough with your hands until the dough holds together in big chunks. Spread the chunks randomly over the plums, leaving part of the plums uncovered.

Bake for about 1 hour 10 minutes. Keep an eye on the colour of the streusel and don’t let it get too dark.

This cake tastes great warm, and whipped cream or vanilla ice cream are good accompaniments. It keeps well for several days stored in an airtight container.

Recipe published with  permission from Insight Editions.