This cake is going to be the yellow of the egg. - But we are making two cakes.
These two cakes are going to the be yellow of the egg. - But it's a full egg. - Actually multiple eggs.
You use three eggs in your cake. - These cakes are going to be three eggs...? - Roll the intro.
Hey everyone, Dana here! And Stefan. And today we're talking cake in Germany versus the USA.
And for that we're each making a cake. Stefan, what kind of cake are you making?
I'm making a German Apfelstreuselkuchen, a apple streusel... - Crumble cake. - crumble cake.
And for that I need the following ingredients, following ingredients, that's hard to say.
I need butter, it's a tongue twister. You should watch the tongue twister video. It's there.
I need butter, granulated sugar, flour, apples, apple juice and German baking powder.
And I'm making an American vanilla cake with blue buttercream frosting.
And for that I need flour, granulated sugar, also powdered sugar,
butter, eggs, salt, vanilla...vanilla extract,
American baking powder, some milk, some food dye, and some little sprinklies
for on top...sprinklies? Sprinkles. - Spinklies. No, I think sprinklies is official for it now.
So what is the difference between German and American baking powder?
So the German baking powder is single-acting, whereas the American baking powder is double-acting.
If you want to know what single-acting and double-acting is
we suggest looking it up on the Internet.
Shall we start baking? - Let's bake a cake. - Oh, look at that! He threw the apple.
And I'm sitting because if I'm standing... - Then he's out of the picture.
That's correct, then you just see my mouth.
This is actually my first cake that I'm baking from scratch. - Yeah. - Without like a cake mix.
That's why I picked an easy recipe. But it's a traditional German cake. - Yeah. - I would say.
Taaadaaa!
Here we’ve got the cake that Stefan made. - And here's the cake that Dana made.
And, now okay, yes, in both countries, Germany and the U.S. there are so many different kinds
of cakes. Lots of different cake types. - Yeah. - But generally speaking there are some
just kind of overall differences that we've noticed. Yeah. - Yeah.
Starting with the topping. Buttercream frosting on the American cake versus...
Crumbles and, yeah... - Streusel? - streusel on the German one. - Yes, exactly.
And now, this crumble, it has a good bit of sugar in it, yeah?
It has sugar, flour, and butter, but the sugar and flour is like 50%-50%.
Okay, so sweet, but not so sweet.
Whereas the American buttercream frosting here on this cake is just powdered sugar and butter.
And as you can see... - This cake is blue. - It’s blue.
Whereas the German cake... - it's not blue. - It's not blue.
Ah, this cake is not dyed at all.
It's just, yeah, the color that it is when you bake the cake.
So that’s another difference that I’ve noticed: in Germany less food dye seems to
be used in the cakes.
Whereas in the U.S it’s definitely more common to see these kind of, like,
brightly colored cakes. You know, blue, pink, green, a mix of colors.
Pictures drawn on the cake or food coloring airbrushed onto the cake.
So yeah, overall I would say - More colors. - more colors on American cakes than German cakes.
And... - More colors added. - The sprinkles.
Yeah. - Yeah. The sprinkles on the cake.
I don't think that's something I’ve ever seen on a cake here in Germany.
Sprinkles, like, a traditional German cake. - Yeah, but you...you can buy the sprinkles.
I did, I bought these sprinkles in Germany, so clearly people here in Germany are using sprinkles.
But when I go to, you know, the "average" German bakery or Conditorei, I mostly see
cakes in this direction, not really cakes in this direction.
The majority of cakes are these "normal" German cakes.
Like Bienenstich, Eingelegteapfel, Streusel, Eingelegtekirschtorte.
But yeah, maybe you have one or two of these cakes, also with sprinkles and color and buttercream
but the majority of cakes are this I would say in a normal bakery in a normal Conditorei,
when you go for Kaffee und Kuchen.
So, let’s cut into them.
Ooooh! Looks nice.
Oh my gosh. Moment of truth. - It goes nicely through it. - Yeah, but I don't know how to get it out.
Nice and...you, you, you, yeah.
Oh, oh, oh! - Okay, give me the plate! Give me the plate! Give me the plate!
Oh my God.
Can the camera see it? - I think the camera can see it. - Okay.
Alright, which way should I put it down? - This way. - Blop! - Blop! - Yes! Yes! - Nice. - Yes.
So in the American cake, I don't know if you can see it, but I put some sprinkles in the
batter as well, so that's also a little bit more color.
You’ve got the layers of the vanilla cake, you've got the frosting.
And cutting into the German cake, you’ve got the apples cooked into the dough there.
And I would say - Delicious. - that’s another difference: that fruit is really popular and quite a common
ingredient to bake into the dough of cakes in Germany. - Yeah.
Schwarzwälder Kirschtorte. - Yeah, you've got cherries then baked into the dough.
It's baked into the dough. - Apfelstreusel, Eingelegteapfel.
And here in Bavaria right now we have some sort of plum cake that is sold
everywhere, it's like a sheet cake. - Yeah, I've seen it all over.
Like when I go to the bakeries I see all sorts of signs.
Exactly, because we're coming into the fall and now it's everywhere.
So yeah, I would say fruit is a common ingredient in cakes.
Okay? - Okay, alright, alright. So I'm going to go for some with the sprinkles and the...
I'm going right in the middle with the apples. - Okay, we should do like one, two, three or something?
One, two three...
Oh my God!
Are we both happy? - Yeah. - We're both happy. Wow.
Not too sweet. You taste the apples. They're nice and mushy.
And the crumbles are really hard so it's really, like, crispy, crunchy when you bite into it.
I'm sorry, I wasn't listening, I was eating my cake and enjoying. - So now we have to switch.
We have to switch. You have to try this cake. - I will. I will.
Okay. I got a big bite. - One, two, three...
That's really good. - That's really great cake. Moist and...
And the dough is like super fluffy and moist. It's amazing.
I would say this is pretty sweet too. I mean the streusel part.
It's different sweet. - Yeah, it's a different sweet, you're right.
The apple kind of balances the sweetness. - Uh-huh.
Although I would say this isn't, the cake part isn't so sweet. - Uh-uh. - Yeah. - It's perfect.
So I think both cakes have kind of a balance. - Yeah. - Yeah.
I would say I quite like this cake. - Cool.
And I'm kind of surprised by how much I like it because, yeah, I don't always, I'm not
always such a fan of fruit being baked into the cake.
So I didn't know how much I was going to like this.
But it's actually got a really nice, um, like a nice combination going on here and...
The apples are good, like, - Yeah. - good mix of apples.
There are two kinds of apples, I forgot the names. But yeah.
Was I supposed to leave some cake here? - You're finishing it? - I'm, it's really good. - She's finishing it.
I'm happy that you like it. - Yeah. I really do. - Good. - Yeah. - So our question for you is...
Yeah, you just go ahead and ask the question. - What is the question?
So our question for you is: What other general differences have you noticed for baking cakes
or buying cakes in Germany or the U.S. or wherever you live?
Yeah. And which cake would you prefer? Which one would you want to eat?
American cake? German cake?
Please let us know in the comments below.
Thanks so much for watching.
Until next time, auf Wiedersehen!
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