Oktoberfest dessert

[LemonRedwood]

I'm going to a friend's house for an Oktoberfest-themed meal this weekend and have been asked to bring a Germanic dessert.

My first thought was Black Forest Gateau but I don't really like that so don't want to bake something I'm unlikely to eat! So now I'm on strudel. Except I think strudel is supposed to be served warm. Do you think it will reheat OK? I don't think part-baking and then finishing off at her house will work because I just think the filo will go soggy in the meantime. DH's bright idea was to microwave it once we're there so I'm not asking him for any more ideas.

What other Germanic desserts can I make? Or do you think strudel is my best bet?

Yum, strudel. There are some very typical Bavarian desserts but could be a massive palaver to make them - strudel should be fine to reheat, tbh - I am trying to think what you could make, round here the most common is yeah black forest, or Sacher torte or a baked cheesecake (I live in South Germany). Oktoberfest is normally street food and beer though, in my experience!

en.m.wikipedia.org/wiki/Bavarian_cuisine

Apple strudel. Or topfen strudel. Eating dessert in Bavaria is seriously dull as you get offered those at every single restaurant.

Layers of syrupy blackcurrants and a yogurt/ whipped cream mix. I had this made by Germans and it was yummy! You could do it in clear plastic cups to show the layers.

Violetwillow has reminded me that my favourite strudel is Milchrahmstrudel which would have the advantage for you of not really being crispy so much easier to reheat.

Milchraumstrudel sounds nice! I must admit, while German food (in my opinion) is fantastic, their dessert selection in restaurants is pretty basic. I tend to satisfy my cake tooth in bakeries instead. Or beg my MIL who makes incredible cakes 😊

I'll have to look up Milchraumstrudel. I love Bavarian cream and am pretty good at making it (if I do say so myself) but have decided against that as it's not as obviously German (well, I don't think so). If strudel will reheat then that'll be the way to go. Sachertorte as backup!

Ah, I was going to suggest Bavarian cream, but you've discounted that. I can think of several very German cakes, but actual desserts are less common. And Bavarian cream is one of the few served cold.

Kaiserschmarren - basically a thick pancake with currents which is chopped into pieces while still in the pan and then cooked a bit more. That's more Austrian than Bavarian though.

Large sweet dumplings with cherries in the middle, served with vanilla sauce. I think that's served hot though. Lovely at Christmas markets!

If cakes are acceptable, what about a Donauwelle - my kids love that and it looks quite attractive. Or a Zwetschgendatschi is pretty Bavarian, but I'm not too keen on plum cakes myself. Although I do make Pflaumenmuss every year.

Ooh, Donauwelle looks lovely!

Zwetschgendatschi (perfectly acceptable as pudding in this Bavarian household)
www.chefkoch.de/rezepte/1476331252838756/Zwetschgendatschi-mit-Butterstreuseln.html

Apfelküchle (battered apple rings) with sugar and cinnamon and vanilla ice cream.
www.chefkoch.de/rezepte/601721159943670/Apfelkuechle.html

Have tried both recipes and they were delicious. Sorry, can't be bothered to translate right now, but Google translate should be able to help.

How about Rohrnudeln with vanilla sauce?

They look yummy Twila1 but I've never been that successful baking stuff with yeast.

I once did a doughnut baking workshop and baked 12 gorgeous doughnuts but have not once been able to replicate them at home. I think I am missing the yeast skills gene.

Lemon, German baking does tend to be fairly yeast based - the Zwetschgendatschi have yeast in too. I find a lot of these 'Streusel' type cakes (Streusel being a crumble mix) quite dry. That's the big difference to the Donauwelle (which means Danube Waves because the brown and white swirls look a bit like waves), which has the cream and cherries to make it more puddingy. And the Danube is in southern Central Europe, so geographically in the right spot.

I have 3 kilos of plums baking in the oven right now for Pflaumenmus - enough for the next few months. That would be a nice authentic gift for your hosts and it's dead easy to do.

Decision made. Apple strudel in the oven. I think I'll save experimenting with making the others for when there's no risk of ruining someone else's dinner party when they don't turn out right!

Good solid choice - hope it all went well. What did you serve it with? I think whipped cream,thin custard or vanilla ice cream are all highly acceptable.
Did you all have to wear dirndls and lederhosen?

It tasted OK! I had compliments all around - served with vanilla ice cream. Host had also made black forest brownies which were lovely so everyone was satisfied all around

I've had more than a few apple schnapps and am now thinking I need to get up for work in the morning. This might have not been very well planned...