Germans are the king of cakes, most of which are consumed in the afternoon with coffee. A nice dessert I encountered in Dresden was prune fritters, which consist of:


  • 12 large pitted prunes and 12 almonds shelled.
  • 2.2 ozs plain flour
  • 4fl ozs white wine.
  • 2 tablespoons of sugar, pinch of salt.
  • 1 egg separated, white beaten to soft peaks.
  • Groundnut (peanut) oil for deep frying.
  • Two tablespoons of sugar and 5 heaped tablespoons of dark chocolate, grated.


Cook prunes in a little water for a few minutes until soft, but not disintegrating. Cool and stuff each one with a shelled almond.

Make a batter with the flour, wine, sugar, salt and egg white. Dredge prunes in it and fry in hot oil for around two to three minutes. Remove when they are golden brown and drain on paper towels.

Turn the deep fried balls into the chocolate sugar mixture. A vanilla sauce on the side works wonders, as does freshly whipped cream.