It seems that the adjective legendary is applied to German bakers and pastry chefs. Actually, legendary pastry chef is a thing. Although even legendary translator gets a few ghits.
Konditor and Cook (thanks, Trevor!) have been around for a while and have a book.
Here is a brain meringue which I didn’t try:
The best-looking thing in the window was a home-made Victoria sponge. The Spectator writes:
Konditor and Cook (Ebury, £20, Spectator Bookshop, £18) is the book of an Anglo-German cake shop, which, given the excellence of German cakes, is oddly rare on the scene here. Gerhard Jenne is notable for his quirky decorations and humorous take on fondant fancies and you get a fair share of jolly stuff here, but there are also things like plum streusel in the German fashion. It’s all delicious, but I should warn you that some of the cake bases are quite dense, the cooking times aren’t always geared to domestic ovens and there’s a variation on a Victoria sponge (extra egg yolk, added crème fraiche) which comes squarely into the category of gilded lilies.
There’s another legendary German Konditormeister in Edinburgh, Falko Burkert. Stern borrows heavily from the Observer:
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Jeden Monat kämpft er um die Zutaten für seine Kuchen. Er räumt den Supermarkt leer, sollte der ausnahmsweise mal Quark haben. Gehobelte Mandeln muss er aus Deutschland kommen lassen, Briten kennen nur gehackte und gemahlene Nüsse ...