in Dessert Recipes, Germany

Lippe Pickert

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Ingredients for 4 servings:

  • 40 g yeast
  • 500 g flour
  • 250 ml milk, boiling
  • 1 tbsp sugar
  • 5 eggs
  • 1 tsp salt
  • 100 g currants
  • 50 g raisins
  • 500 g potatoes
  • Lard, for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mix the yeast with a little lukewarm milk, flour, and sugar, and let it rise for 15 minutes. Finely grate the raw potatoes, squeeze the water, and pour the boiling milk over them. Then add the flour, eggs, the remaining ingredients, and the yeast starter, mix thoroughly, and let the dough rise for about 1 hour. Small or large round cakes are slowly baked in a pan, covered, using as little fat as possible. Pickert is eaten warm—with Lippe liver sausage, or with butter and jam or beetroot syrup. Serve with hot coffee.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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