Heinemann’s Restaurant and Bakery Heinemann’s Layered Chocolate Pistachio Cake

In 1923 Byron and Dorothy Heinemann started a little bakery and breakfast and lunch place in Milwaukee. Heinemann’s was loved in Milwaukee and grew to as many as eleven locations.

As an ever-dieting 1980s Marquette student, I passed Heinemann’s downtown often. I was not alone as peering into Heinemann’s large windows — as is oft said, it was fattening just to look — and entered a store filled with cakes, pastries, cookies muffins and more. Other locations offered small tables, comforting meals and endless coffee. We lost Heinemann’s in 2009.

Vanilla Bean Pistachio Cake {A Delicious, Light, Flavorful Cake}

Heinemann’s Layered Chocolate Pistachio Cake with thanks to the talented “Baked By An Introvert” at https://www.bakedbyanintrovert.com/chocolate-pistachio-cake/

Cake Ingredients:

2 c. flour

⅔ c. cocoa powder, plus more for dusting the pans

2 t. baking soda

1 t. baking powder

1 t. salt

4 oz. unsweetened chocolate, coarsely chopped

¾ c. unsalted butter, melted

1 ¾ c. granulated sugar

2 lg. eggs

1T. vanilla extract

1 ½ c. buttermilk

½ c. strong brewed coffee, cooled

Frosting Ingredients:

1 ½ c. unsalted dry or roasted pistachios, shelled – (roasted provide stronger flavor)

1 t. canola oil

2 c. unsalted butter, softened

2 T. heavy cream

1 T. vanilla extract

¼ t. salt

3-6 c. confectioners’ sugar

1-2 drops green food coloring

1 c. unsalted pistachios, shelled and chopped for garnish

Ganache Ingredients:

2 oz. semisweet chocolate, coarsely chopped

2 T. unsalted butter, cut into pieces

1 t. light corn syrup

Cake Directions:

Heat the oven to 350°F. Grease three 8” round pans and line the bottoms with parchment paper. Grease the parchment and dust pan lightly with cocoa powder, tapping out excess.

Combine flour, cocoa powder, baking soda, baking powder, and salt, whisk and set aside. Add chocolate to a small heatproof bowl set over a pot of lightly simmering water. Stir continuously until melted and smooth, remove from heat, set aside and cool.

Beat butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add vanilla. Add cooled melted chocolate and mix well. Set mixer set to low and gradually add half the flour mix, followed by buttermilk and coffee, and then remaining flour mixture. Combine, the batter will be thick.

Divide the batter evenly and to the edges of the three prepared pans. Bake for 30-40 min., until done in the center of the cake, checking with a toothpick (should come out clean after being inserted into the center). Cool in pans 10 min., then invert onto a wire rack to cool completely. Once cool, remove parchment.

Frosting Directions:

In food processor, coarsely grind pistachios, adding oil if the pistachios do not break down easily. Blend, stopping and scraping bowl as needed until smooth and creamy. Set aside.

Separately, beat the butter until smooth. Then, incorporate cream, vanilla, and salt. Add 2 c. confectioner’s sugar, beating until most of the sugar is moistened. Gradually add remaining sugar, one cup at a time. (Use more or less depending on how soft the butter is.) Once the sugar is moistened, turn the speed up to medium-high and beat until light and fluffy. Fold in pistachio paste and food coloring.

Assembly:

Place one cake layer on serving platter and top with a generous amount of frosting, spreading to the edge. Repeat with second and third cake layer then frost sides.

Freeze10 min.

Ganache and Pistachio Decoration:

Melt chocolate, butter, and corn syrup in a medium heat-proof bowl set over lightly simmering water until smooth. Cool 5 min.

Do the following two steps in the order needed to fit desired design:

Press chopped pistachios into the sides of the cake and sprinkle pistachios on top of the cake and just over the top, to preference (see photos).

Spoon the Ganache over the top of the cake, may place in the center of the pistachio border, using the back of a spoon to smooth, or allow to drip over edge.

Set the cake back into the freezer at least 10 min. before serving. Cake freezes well.

Heinemann’s German Brown Bread

Heinemann’s served a sweet soft German brown bread very much like this recipe by The Food Nanny at https://www.thefoodnanny.com/german-brown-bread/ .

Ingredients

  • 3/4 c. warm water (105-115 degrees)
  • 1 1/4 t. active dry yeast
  • 1 t. sugar
  • 2 t. honey
  • 1/4 c. molasses
  • 2 t. cocoa powder
  • 1 1/2 c. All Purpose Flour
  • 1/2 c. whole wheat flour
  • 1/2 t. coarse salt
  • 1 1/2 t. olive oil

Instructions

Pour the warm water in a small bowl and add the yeast and sugar. Stir and set about 10 min. In a medium size bowl combine the honey, molasses, cocoa, flours, salt and oil, then add the yeast/sugar mix and stir. Turn the dough out onto a counter and form into a ball. If it is too sticky add just a bit of flour.

Put a few drops of olive oil into a small bowl, spread it around and place the dough in the bowl. Cover with plastic that has been sprayed with cooking oil. Let dough rise until double, about one hour. Form the dough into a loaf. Spray the bread pan generously with cooking oil. Place dough in the greased pan.

Let rise until double, 30-45 min. and bake at 350 degrees 25 to 30 min. Check the bread by dumping it out just barley and tapping the underneath to see if it sounds hollow. Do not over bake. Cool on a cooling rack.

Heinemann’s famed Yeasted Coffee Cake with Struedel, aka, the German delicacy Streuselkuchen

The restaurant was renown for its yeasted coffeee cake. The cake, known in Germany as Streuselkuchen, is a German specialty, a yeast dough covered with a sweet crumb topping called streusel. The streusel is key for the Heinemann cake.

Here is the Streuselkuchen recipe by Patricia_Scarpin at KeyIngredient.com at https://www.keyingredient.com/recipes/89634/streuselkuchen-german-crumb-cake/

 

German Yeast Dough Ingredients:

1 c. milk

2 1/4 t. yeast

1/4 c. + 1 t. sugar

1/2 c. butter, melted

1 t. lemon zest

2 eggs

5 c. flour

Struesel (Crumb Topping) Ingredients:

1 c. flour

1/2 c. confectioner’s sugar

1/2 c. salted butter, cold

2 t. vanilla

Directions for German Yeast Dough:


Scald milk in a small saucepan. Remove pan from heat and let stand until the milk is warm, about 10 min.; 110 to 120ºF.

Sprinkle the yeast and 1 t. of sugar into the milk and stir well. Let stand for about 10 min., until the yeast is bubbly and foamy.

Make the dough using a stand mixer: combine 2-1/4 c. of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 min. Add the remaining flour 1/2 c. at a time until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. With dough hook, beat on low speed 1 min. Increase the speed to medium and beat 5 min., or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl.

Sprinkle 1 T. flour over the dough and cover tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more.

Lightly flour a work surface. Dislodge the dough onto the work surface and turn to coat all surfaces lightly with flour. Divide in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 min. The dough is now ready to use.


Directions for Streuselkuchen:

Butter a 9” square baking pan. Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼” thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel.

Make the Streusel Crumb Topping:

Put the flour, confectioners’ sugar, vanilla and butter into the work bowl of a food processor or mixer . let the machine run just until the ingredients begin to form small crumbly masses. Do not process beyond the crumb stage.

Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the Streuselkuchen with a kitchen towel and let stand at room temperature for 20 min.

Adjust an oven rack to the center position and preheat to 350ºF.

Uncover the kuchen and place the pan in the oven. Bake for about 30 min., until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners’ sugar. Cool completely on a wire rack. This is at its best when very fresh. Cut into portions with a sharp knife.

Heinemann’s Chocolate Toffee Cookies 

Ingredients:

11 T. unsalted, very soft room – temperature butter

2 c.s packed brown sugar

1 c. sugar

3 eggs

1 3/4 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/4 c. unsweetened Dutch-process cocoa powder

1/2 c. coursely chopped walnuts

1 c. toffee bits (not chocolate covered)

Directions:

Preheat oven to 350 degrees. Beat butter with sugars until fluffy. Add eggs, one at a time, beating well after each egg. In another bowl, combine flour with baking powder, baking soda, salt, and cocoa. Gradually add to creamed butter, sugar and eggs. Add nuts and toffee bits and combine.

Roll about 2-T. portions of dough into balls, place on parchment lined cookie sheets 2” apart and flatten slightly. Bake in preheated oven about 13 min. until cookies are firm around the edges and cracked on top. Cool. Cookies should be crisp on the outside, chewy inside.