Recipes remain a secret

Blechkuchen (sheet cake) isn’t just found in Weimar and Thuringia. So what makes it different from those in other regions then?

Stephan Rose: It has a strong flavour, it’s intense and a real feast for the tastebuds.
Katharina Rose: It’s simple: We love a thin base and thick filling.

Yeast or shortcrust: Which is used when?
Stephan Rose: Depending on the filling, shortcrust is more firm. For fruit, we usually opt for yeast dough.

And on top: A crumble or spread – what’s your view?

Katharina Rose: We alternate. Both are popular. And we mustn’t forget the Ditsche, a mix of egg, cream and sugar. Or even meringue – that’s a hit with our gooseberry cake.

How many different types of Blechkuchen do you have at your bakery?

Katharina Rose: About 135. We’re constantly honing them, trying out new variants, and sometimes customers even bring in recipes which we take onboard. There are 14 different types every day; and on weekends, when things are particularly busy at both the counter and the café, there are 27.

Who decides what you bake?

Katharina Rose: We the salespeople do that every evening (laughs). And the bakers then have to get to work at night.
Stephan Rose: It’s a pleasure for us …

Give us a list of the most popular types …

Katharina Rose: Bee-sting cake with all kinds of fillings, from raspberry to pudding, is always a hit. But apple and plum are also right up there, depending on the season.
Stephan Rose: … and Eierschecke (a triple layered cake from Saxony and Thuringia).

There is a custom here of cutting very small slices of cake …

Stephan Rose: Yes, as far as I know, that only exists in Thuringia and perhaps also Saxony. The reason is simple: Small, bite-sized pieces so you can try all the different types of cake.
Katharina Rose: We prepare those sorts of platters to order, cutting the normal pieces into three.

Do you also stop by other bakeries?

Stephan Rose: I like to when on holiday. Otherwise generally not.
Katharina Rose (smiling): But we know the Weimar bakers who come and sample our products.

Do you reveal your recipes?

Katharina Rose: Not even to my mother or sister …

An expert tip ...

Stephan Rose: Butter is important when baking, but too much butter can also make dough or crumble dry.

Bäckerei Rose at Weimar’s Herderplatz is the only five-star bakery in Thuringia. It regularly undergoes anonymous testing involving 70 criteria on quality, friendliness and cleanliness. In addition to bread, rolls, cakes, tarts and chocolates, they also sell their homemade ice-cream. Now in its fourth generation, the bakery has 20 staff. It has been located at Herderplatz for the last ten years, and is open every day of the week.