Rheinischer Kucken and Chocolate Bourbon Pecan Tart - photo by Madeline Beyer
Rheinischer Kucken and Chocolate Bourbon Pecan Tart – photo by Madeline Beyer

The end of September shuffles in the fall with thoughts of Octoberfest. This time always brings back pleasant memories of my early training in Germany. In the background of this photo is a cake that I learned how to make in Germany made with marzipan and cherries, topped with almonds and wrapped in puff pastry prior to baking. To do this, first grease and flour the baking pan and cut a strip of puff pastry, then roll up the dough to make it easier to pick up. Pick up the roll and place it in the pan and then unroll it around the outside walls of the pan. Then fill it with the batter and top with sliced almonds and bake. After its baked glaze it with apricot glaze and fondant icing. This photo which includes a chocolate pecan tart is one that was taken by Madeline Beyer for our opening of Café 115, a corporate dining concept that was recently launched in the Mizzou North building. For the complete recipe see the “my recipe” page of my blog.