Alman pastası means German cake and it was once very popular in Turkey. In Spain, there is a cheesecake called pastel Turco or Turkish cake. The recipe originally belongs to Gordon Ramsey. It is called Turkish cake because it is made with yoghurt. What is interesting is that it is made with Greek yogurt and the Turks are not aware of such a cake.
German cake is also like that Turkish cake. Germans are unaware of such a cake. I searched the Internet many times, talked to many people living in Germany, there is no such cake in Germany. Only bienenstiche looks a bit similar, but especially considering this portioned version of ours, it is actually irrelevant. Although the portioned version visually resembles a bit of berliner, but they are essentially two completely different recipes.
Many people have memories of saying “oh how we ate alman pastası in our childhood”, I don’t. In my childhood, there is no such thing as a alman pastası. Maybe the alman pastası didn’t reach the pastry shops of my hometown, maybe it didn’t hit my radar somehow. I tasted the alman pastası much later. If I had tasted it in my childhood, I have no doubt that I would love it more. This is probably the reason why I share it this late.
The bread is a leavened soft and sweet bread. Instead of rediscovering America, I directly used my pastry cream recipe as filling. They became a wonderful couple. I made it with banana, but you can also use ground pistachios. You can even make half with banana and half with pistachio.
- 2 eggs,
- 1 cup of luke-warm milk,
- 1/2 cup vegetable oil,
- 1/2 cup sugar,
- 1 pack of instant yeast,
- 4.5-5 cups of flour.
For the filling;
- 2.5 cups of milk,
- 3 egg yolks,
- 2 tablespoons of flour,
- 2 tablespoons of cornstarch,
- 1/2 cup sugar,
- 2 tablespoons heavy cream,
- Vanilla with the tip of a knife.
For inside and above;
- 2 bananas,
- Powdered sugar.
- For the dough, whisk the milk, sugar and yeast in a deep bowl,
- Add the eggs and vegetable oil and beat,
- Add the flour little by little and knead until you get a soft dough that does not stick to the hand,
- Cover it and let it rest for 45 minutes-1 hour (until the dough is doubled),
- For the filling, take 2 cups of milk, sugar and vanilla in a sauce pan, put it on the stove and heat (remove from the heat before boiling),
- Meanwhile, in a separate bowl, whisk the egg yolks, 1/2 cup milk, flour and cornstarch until a smooth consistency,
- Add the warmed milk to the egg mixture little by little and whisk quickly,
- Strain the mixture with a fine strainer and take it back to the sauce pan,
- Cook over medium heat until it thickens, stirring constantly,
- Turn off the heat, add the heavy cream and mix,
- Allow it to cool completely by stirring frequently to avoid crust formation,
- Knead the dough again, divide it into nine pieces and roll them neatly and place them on a baking tray covered with wax paper,
- Cover them and rest for 15-20 mins.,
- Apply water on them with a brush,
- Bake in the preheated oven at 180 degrees until they are browned,
- Remove them from the oven and wait for them to cool completely,
- Peel and slice the bananas,
- Cut the breads in half and arrange a row of bananas on the lower layers,
- Take the cream into a squeezing bag and squeeze it on the bananas,
- Cover the upper layers and sprinkle with powdered sugar.
Enjoy your meal…