39 german egg cake recipes

German hazelnut cakes (Haselnusstörtchen) with ground hazelnuts, separated eggs for lift, and a rum-glazed top finished with a whole hazelnut. Classic Konditorei treat.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Onion cake with bacon, sour cream, and eggs baked on a crescent roll crust. A savory German-inspired appetizer cut into bite-sized squares and served warm.

Blitz kuchen is a classic German lightning cake with a light, egg-leavened batter topped with butter, cinnamon sugar, and chopped nuts. Quick to mix and bakes in minutes.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.