German Goulash-Beef Stew

German Goulash-Beef Stew Recipe. With homemade Spaetzle ooohh so good.

German Goulash-Beef Stew

German goulash-beef stew is called Rindergulasch in Germany. A traditional Old Time favorite dish.

Ingredients for German goulash-beef stew:

  • 1500 g (3.25 lbs) of beef bottom round roast (OR) cut goulasch
  • 500 g (17.5 oz) of sliced onion
  • 60 g (2.10 oz) of sliced carrots
  • ½ of a red bell pepper—diced
  • ½ of a green bell pepper—diced
  • ½ of a yellow bell pepper—diced
  • ½ – ¾ of fresh diced chili pepper
  • 3 cloves of garlic – diced
  • 1 tomato—diced
  • 1 tablespoon of sour cream
  • 2–3 tablespoons of cognac (OR) wine
  • 3 tablespoons of sunflower oil
  • Salt
  • Paprika
  • Ground cloves
  • 1 l (33.8 oz) of water
  • 1–2 tablespoons of potato starch (OR) corn starch

Preparing German Goulash-Beef Stew

Preparation of German goulash-beef stew:

If you’re using a roast, cut the meat to your desired cube size. Heat up the oil in an oversized pan and brown the beef. Add in the onions. When they become transparent, add the garlic in first and then the chili pepper. Stir well. Now add in the diced bell peppers, tomatoes and carrots. Stir again until all ingredients are thoroughly mixed together.

Add the water and about one level teaspoon of salt, a pinch of paprika, and the ground cloves. Cover the pot.

(Click on the picture to enlarge.)

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Bring the goulash to a boil, turn the heat back to medium low and let it cook for about 1 hour 45 minutes. (Throughout the cooking process, check on your goulash. If necessary, add water so that the meat is always covered with liquid.) Cooking time may differ, depending on the type of meat used. After 1.5 hours, use a fork to test the meat. If it gets stuck on the fork, it needs more cooking time. If the meat is loose and falls off the fork, it’s ready.

After you’re goulash is cooked, add in the sour cream and cognac to the stew. Dissolve the cornstarch in about 4–5 tablespoons of water. Add it to the goulash to thicken the sauce to your liking. Done!

Make a complete meal by serving your German goulash beef stew with Oma’s Homemade Spaetzle and Boston Salad with Oma Mutti Dressing. Enjoy!

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(PHOTO: My three-year old granddaughter standing on a chair to help me prepare this meal for her Papa. She did a great job!)

Bee Sting Cake Original Recipe

Original Bee Sting Cake Recipe

Original Bee Sting Cake Recipe!

This original Bee Sting Cake – Bienenstich in German is one of the classic traditional cake recipes in Germany. There are several ways of making this cake. The simple version is preparing sweet yeast dough with a caramelized almond topping (pictured on the left). In some regions of Germany this cake is also known as Butter Cake – Butterkuchen. A more advanced version of this cake has a filling with either a buttercream or a vanilla custard (pictured on the right). I chose to prepare the family recipe which is the simple version, but with a vanilla custard filling. The amount of dough in this recipe makes either one cake on a baking sheet size 11″ x 17″ or two cakes in round spring-forms 11 inches in diameter or square springforms 9.4 inches.

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Ingredients for Bee Sting Cake dough:

  • 500 g (17.63 oz) of all-purpose flour
  • 1 package of dry yeast rapid rise
  • 250 ml (8.45 oz) of milk
  • 75 g (2.64 oz) of sugar
  • 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
  • 100 g (3.52 oz) of butter
  • 1 pinch of salt
  • 1 egg size XL

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Ingredients for topping for the Bee Sting Cake:

  • 200 g (7.05 oz) of butter
  • 200 g (7.05 oz) of sugar
  • 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
  • 4-5 tablespoon whipping cream
  • 200 g (7.05 oz) of sliced OR slivered blanched almonds

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Ingredients for filling for the Bee Sting Cake:

  • 1100 ml (1.16 qt) of milk
  • 1 vanilla bean OR 2 packages of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 3 packages of Dr. Oetker Vanilla Pudding OR Jell-O (85 g – 3 oz) Vanilla Cook&Serve pudding&pie filling
  • 100 g (3.52 oz) of sugar
  • 2 packages of “Whip it” stabilizer for whipping cream
  • 300 ml (10.14 oz) of whipping cream

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Preparation of dough:

Mix flour, yeast, vanilla sugar, sugar and salt. Add in melted butter, lukewarm milk, and egg and work it into the dough using the hooks of your electric hand mixer. Continue mixing until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow the dough to rise for about one hour, or until it has doubled in size.

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When the dough is ready, line the bottom of a baking sheet (I used a sheet size 11” x 17”) with baking/parchment paper. Add an extra 12.5 cm — 5 inches on the shorter sides so that the paper overlaps the baking sheet. Spread the dough evenly onto the sheet using a small rolling pin or using your hands. Fold the overlap of the paper so that it stands up on the sides. It makes it easier to move the cake with the paper from the baking sheet after baking. Set the cake aside.

Preparation of topping:

Melt the butter in a saucepan. Add 4-5 tablespoons of whipping cream and stir with a whisk. Add sugar and vanilla sugar or vanilla extract to it. Once the sugar is dissolved add almonds and stir with a wooden spoon until the ingredients are well mixed. Take the saucepan off the heat and let the mixture cool down. Spread the caramelized almond mixture on top of the dough. Let the cake rise for another 20-25 minutes.

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Preheat the oven to 200°C – 225°C (392°F – 437°F). Place the cake on the rack one level above middle rack and bake for about 15–20 minutes. When the cake has finished baking use a metal spatula to loosen the cake on each side of the baking sheet immediately so the caramelized almonds does not harden and stick to the sheet. Leave the cake on the baking sheet to cool. When the cake has cooled down, the unfilled version of the cake is finished and you can place it on a serving plate.

If you want a cake with filling,  lift the cake with the paper still underneath and place it on a cooling rack while preparing the custard filling.

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Preparation of custard filling:

Add the vanilla pudding powder and sugar to the milk and mix it until the vanilla powder is dissolved. Cut the vanilla bean lengthwise in half and scrape the seeds out. Add vanilla seeds to the milk mixture. Pour the custard into a saucepan and slowly bring to a boil while continuously stirring with a whisk. When the custard boils, remove from the stove. 

Pour the custard in a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that builds up on the surface of the custard. Add “Whip it” to the whipping cream and beat until stiff. Add the whipped cream to the chilled custard and mix with your handheld mixer until the custard is smooth.

Use a large knife to cut the cake horizontally all the way through while rotating the cooling rack. (You can also cut the cake in half before cutting it horizontally, which might make it easier). Spread the custard on the bottom part of your cake (the part with no almond topping). Use a larger spatula along the outsides of the cake and a smaller spatula to spread the custard on the inside.

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Cut the top of your cake into equal pieces (about 20 pieces if you used a baking sheet) before placing them back onto your cake on top of the filling (see pictures below).

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With the help of two large spatulas or a cake lifter, place your Bee Sting Cake on a serving plate. You can also sprinkle some powdered sugar on top.

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Traditional Frankfurter Kranz Recipe

Traditional Frankfurter Kranz Recipe – A Classic Buttercream Filled Cake with Krokant Sprinkles

Traditional Frankfurter Kranz Recipe

This Traditional Frankfurter Kranz Recipe is a classic amongst the German buttercream cakes. The recipe which originated in Frankfurt am Main, Germany became famous all over the world.  Making a Frankfurter Kranz requires some work, but is worth the effort. This cake tastes better if prepared the day before serving and can also be frozen. 

Ingredients for batter of Traditional Frankfurter Kranz Recipe:

  • 200 g (7.05 oz) of soft butter
  • 250 g (8.81 oz) of sugar
  • 1 package of Dr. Oetker Vanilla sugar OR 1 teaspoon of vanilla extract
  • 6 eggs size XL
  • pinch of salt
  • 2 tablespoons of rum OR lemon juice
  • 300 g (10.58 oz) of all purpose flour
  • 100 g (3.52 oz) of Dr. Oetker Gustin OR corn starch
  • 1 package of Dr. Oetker baking powder OR 2 teaspoons of baking powder

Ingredients Traditional Frankfurter Kranz Recipe

Preparation of cake:

Use an electric hand mixer and mix soft butter with sugar, vanilla flavoring, and salt. Add one egg at a time to mix. Then, add lemon or rum. In a separate container, add Dr. Oetker Gustin or cornstarch and baking powder to the flour. Mix it and sift it over the butter mixture. Stir until the batter is smooth. Pour the batter into a buttered baking pan for Frankfurter Kranz or in a coffee cake pan 10 inches or 11 inches in diameter with a center tube.

Batter Frankfurter Kranz Recipe   img_8022   Baking Traditional Frankfurter Kranz Recipe

Preheat the oven to 175°C – 185°C (350°F – 365°F). Place the cake on the middle rack and let it bake for about 35 – 45 minutes.

Take the cake out of the oven and place it upside down on a cooling rack to let it cool down. Mark the center of the cake with toothpicks before cutting the cake twice horizontally.

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Ingredients for butter cream filling, topping and decoration:

  • 1 ½ paeckages of Dr. Oetker Vanilla Pudding OR Jello-O (3 oz – 85 g)  vanilla cook & serve pudding & pie filling
  • 150 g (5.29 oz) of sugar
  • 750 ml (25.36 oz) of milk
  • 300 g (10.58 oz) of soft butter
  • 200 g – 300 g (7.05 oz – 10.58 oz) of red current jam OR raspberry jam 
  • 12-16 candied cherries
  • 150 g-200 g (5.29 oz – 7.05 oz) of hazelnut cracknel (find it here) OR chocolate sprinkles OR homemade hazelnut OR almond cracknel follow instructions below:

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Preparation of buttercream for Traditional Frankfurter Kranz Recipe:

Mix the pudding powder with some of the cold milk to dissolve it. Bring to boil with the rest of the milk and the sugar while stirring with a whisk. Take the pan off the heat and empty the pudding into a bowl right away, cover it with cellophane. (Wet one side of the cellophane wrap with water and cover the pudding with the wet side down. This will prevent a “skin” on top of the pudding from developing).  Let the pudding cool down — but do not place it in the fridge.

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Beat the soft butter with an electric hand mixer. While beating, add one tablespoon of pudding at a time. Continue until all the pudding is mixed into the butter and the consistency of your buttercream is light and fluffy. Fill about six tablespoons of butter cream in a decorating bag with a tip and set aside. You will need this to decorate the top of the cake later.

Note: If the buttercream coagulates (which may happen if the butter and pudding are too cold or the pudding and butter have different temperatures) just put the buttercream in a bowl and place the bowl in the microwave for a few seconds and mix it again.

img_8069   img_8078   Buttercream Traditional Frankfurter Kranz Recipe

Ingredients for homemade cracknel:

  • 200 g (7.05 oz) of chopped or sliced peeled almonds OR hazelnuts
  • 100 g (3.52 oz) of sugar
  • 100 ml (3.38 oz) of water

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Preparation of homemade cracknel for Traditional Frankfurter Kranz Recipe:

Fill the water in a skillet. Add the sugar and bring to a boil. When the sugar is dissolved and the water is clear again, add the almonds. Roast the almonds while constantly stirring from the outside to the center. Roast until all the liquid is gone and the almonds have reached a golden brown color.

Place the almonds on a baking sheet covered with baking paper right away. Use a knife to spread the mixture on the sheet and let it cool down. The mixture will harden. When it has cooled down, break the cracknel (Krokant) into small pieces.

img_7834  img_7842  Preparation homemade cracknel Frankfurter Kranz

Finishing of the Traditional Frankfurter Kranz:

Place the first layer of the cake on a rotating cake stand to decorate. Pass the jam through a sieve and spread the jam on top of the bottom layer. Spread a layer of butter cream on top of the jam using a spatula. Place the second cake layer on top of the buttercream and make sure it lines up with the toothpicks. Spread jam and buttercream onto the second layer. Place the third layer of cake onto the second layer of buttercream. Line up with the toothpicks. Remove the toothpicks.

img_8084   img_8088   Filling Traditional Frankfurter Kranz Recipe

Spread the buttercream on the cake using the back of an angled icing spatula. Start with the sides of the inner ring and then do the sides of the outer ring, before decorating the top of the cake with buttercream. Sprinkle the cracknel or chocolate sprinkles, first on the inside, then on the outside and finally on the top. Using a cake lifter, carefully move the cake to the serving plate. Use the buttercream from the decorating bag and decorate the top reflecting 12 or 16 pieces. Finally place the cherries on top of the buttercream.

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The Frankfurter Kranz may be a nice addition to your Traditional Thanksgiving Celebration or for your German American Thanksgiving Celebration.

Classic Frankfurter Kranz Recipe

Beef Roast Recipe

Beef Roast Recipe with Gravy

Beef Roast Recipe

German Beef Roast Recipe prepared with gravy. Beef Roast is called Rinderbraten in Germany.

Ingredients for Beef Roast Recipe:

  • 2 kg (4.4 lbs) of beef eye of round roast
  • 1 or 2 leeks
  • 80 g (2.8 oz) of celery knob
  • 2 large onions
  • 2 large tomatoes
  • 2 large carrots
  • 3 tablespoons of sour cream
  • 5 tablespoons of red wine
  • 2 teaspoons of salt
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of pepper
  • 4 tablespoons of sunflower oil OR vegetable oil
  • 1–2 tablespoons of corn starch
  • 1000 ml (33.8 oz) of water

This recipe makes 1500 ml (50.7 oz) gravy

Ingredients Beef Roast Recipe

Preparation of Beef Roast:

Wash leeks and tomatoes. Slice the leeks and tomatoes in big chunky pieces and place them in a colander. Peel celery, carrots, and onions and cut them in chunks. Add them to the leeks and tomatoes.

Rinse the beef roast under running water and dry with a paper towel. Heat the oil in a roasting pan and place the meat in the pot. Rotate the roast with a fork making sure the roast browns evenly on all sides. Remove from pot and let the meat rest on a plate. 

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Place the mixed vegetables in the rating pan you used for the meat. Stir with a wooden spoon. Sauté the vegetables until the onions become transparent. Then fill the pan with water and add salt and spices. Place the Beef Roast back in the pan, cover and let it simmer for 2 to 2 ½ hours on medium high. Refill water that evaporates from time to time. After 2 to 2 ½ hours remove the roast and let it rest again before cutting. 

In the meantime, pass the vegetables together with the water through a sieve or a food mill. You should have about 1500 ml (50.72 oz) gravy.

Preparation Beef Roast Recipe                     IMG_7432

Bring the gravy to a boil and turn the heat down for the gravy to simmer. Add the sour cream; mix with a whisk until it is completely dissolved in the gravy. Add the corn starch to the wine and stir with a fork until dissolved. Add the dissolved starch to the gravy to thicken while constantly stirring. Season to taste and your gravy is done.

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Cut the beef roast with a sharp knife or use an electric knife and place the meat on a plate. Decorate with parsley or some fruit.

Display Beef Roast Recipe

 

Traditional German Cabbage Rolls

Traditional German Cabbage Rolls — Recipe for Stuffed Cabbage

Traditional German Cabbage Rolls

These Traditional German Cabbage Rolls are called Kohlrouladen or Krautwickel in Germany.

Ingredients for Traditional German Cabbage Rolls:

  • 1 large white cabbage about 1800 g (4 lbs)
  • 600 g (21.16 oz) of ground beef
  • 1 French roll OR French bread in the size of a roll
  • 1 egg XL
  • 1 egg yolk XL
  • 150 g (5.29 oz) of chopped onion for meat
  • 150 g (5.29 oz) of chopped onion for gravy
  • 1 cube of “Knorr” beef bouillon
  • 2 tablespoons of crème fraîche OR sour cream
  • 2 teaspoons of salt
  • ½ teaspoon of paprika (hot)
  • ½ teaspoon of black pepper
  • 750 ml (25.36 oz) of water
  • 2 tablespoons of tomato paste
  • 2 tablespoons of sunflower oil
  • 3 tablespoons of corn starch
  • Baker’s twine

Ingredients for traditional German Cabbage Rolls

Preparation of the cabbage for Cabbage Rolls:

Using a sharp knife, remove the bottom core of the cabbage. Place the cabbage in a large saucepan of boiling water and cook for 2–3 minutes. The leaves will loosen. When done, place the cabbage in a colander and rinse with cold water. Carefully separate the leaves and dry them with a paper kitchen towel. If there is some of the core remaining on the leaves, cut it out with a small kitchen knife. Use eight large leaves (if the leaves are not large enough, you can use two leaves) and spread them out on your work surface.

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Preparation of the meat for Traditional German Cabbage Rolls:

To prepare the meat, start by soaking the French bread/roll in the water. Place the ground beef in a bowl and add in the diced onions, egg, egg yolk, paprika, pepper, and salt. Wring the water out of the bread/roll with your hands or, wrap the bread/roll in a paper kitchen towel and squeeze the water out. Spread the bread/roll pieces over the meat and mix all the ingredients together.

Meat Traditional Cabbage Rolls

Divide the meat into eight portions (about 125 g—4.4 oz) and place each rounded ball on a cabbage leaf. Wrap the leaves around the meat by folding the right and left sides over the meat so that the meat remains contained in the leaves. Use Baker’s twine to hold the rolls together.

Heat up the oil in a roasting pan and fry the cabbage rolls until slightly brown. Remove the cabbage rolls from the pan and set aside. You will notice that the rolls differ in color as leaves from the outside of the cabbage will be greener than those from the inside.

Preparation Traditional Cabbage Rolls Recipe   IMG_8158   IMG_8165

Preparation of gravy for Cabbage Rolls:

Sauté the other half of the diced onions (150 g—5.29 oz) in the roasting pan until they are transparent. Fill the pan with the water and add in the tomato paste. Crumble your bouillon beef cube and add to the water. Mix with a whisk until tomato paste, and beef cube is dissolved. Place the Cabbage Rolls back into the roasting pan and cover it. Simmer for about 35–40 minutes. When the water evaporates, add water from time to time. Use kitchen tongs to remove the rolls and place them on a plate. Keep warm.

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Pass the liquids and onions from the roasting pan through a fine sieve (strainer) to make the gravy. Heat the strained sauce (about 750 ml—25.36 oz) in a saucepan on your stove top and add crème fraîche or sour cream. While the gravy is heating, stir with a whisk. Dissolve the corn starch in a cup with a little water and add the dissolved starch slowly to the gravy while constantly stirring. Continue until you have reached your desired texture for your gravy. Add salt and pepper to taste along with some paprika.

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Consider serving your cabbage rolls with Oma’s mashed potatoes and cucumber salad. This is my favorite combination, and my grandchildren love it too. They always say, “Oma, mmh schmeckt gut!”

Serving traditional German Cabbage Rolls

 

Original German Crumb Cake

Original German Crumb Cake Recipe

Original German Crumb Cake

Original German Crumb Cake is called Deutscher Streuselkuchen in Germany. 

Ingredients for Original German Crumb Cake:

  • 500 g (17.6 oz) all-purpose flour
  • 1 package of dry rapid-rise yeast
  • 3 tablespoons of sugar
  • 1 leveled teaspoon of salt
  • 1 whole egg XL
  • 2 egg yolks XL
  • 1 cup of milk
  • 250 g (8.8 oz) of butter
  • 1 additional egg yolk for brushing the dough

Ingredients for crumble:

  • 300 g (10.6 oz) of all-purpose flour
  • 150 g (5.3 oz) of sugar
  • 1 Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 180 g–200 g (6.3 oz–7 oz) of butter

Ingredients for Original German Crumb Cake

Preparation of dough for Original German Crumb Cake:

Mix flour, sugar, yeast, and salt in a bowl. Make a hole in the center and add the egg and two egg yolks. Cover with flour mixture. Warm up the milk (lukewarm) and pour it over the flour mixture. Melt the butter in the microwave and add it to the bowl. Use your handheld mixer with the kneading hooks and mix it all together until the dough is no longer sticking to the sides of the bowl and the dough is starting to bubble. Cover the bowl with a kitchen towel and let the dough rise for about an hour.

In the meantime, prepare the crumbs for your cake. Start by mixing the flour, sugar, and vanilla sugar or vanilla extract. Add in slices of the cold (but soft) butter. Using your hands, work the ingredients between your fingers. Make sure that all the butter is worked into the crumbs. Be careful not to knead too much or you will create a dough, rather than crumbles. The crumbs are done when they fall back in the bowl when you rub them between your hands. 

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Finishing German Crumb Cake:

Cover a baking sheet (I used size 11″ x 17″) with baking paper. Roll the dough out on the baking sheet or use your hands, covered in flour to press the dough flat onto the baking sheet. Cover the dough towel and let it rise for about half an hour. Once the dough has risen, mix an egg yolk with two tablespoons of milk and brush it onto the dough. Spread the crumbs over the brushed cake.

Preheat your oven to 220°C (425°F). Place the baking sheet with the cake in the oven just above the middle rack and bake for about 15-17 minutes. When done, remove the cake from oven and sift some powdered sugar on top.

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This is a very light crumb cake and it is not too dry. It is similar to a coffee cake. I would not recommend adding any fruit on top. For a sheet (yeast) cake with fruit toppings, try my Apple Streusel Cake recipe which is dry enough to absorb any fruit juice. Enjoy!

Original German Crumb Cake

Traditional Black Forest Cake

Traditional Black Forest Cake

Traditional Black Forest Cake

The Traditional Black Forest Cake is called Schwarzwälder Kirschtorte in Germany.

Ingredients for shortcrust pastry for Traditional Black Forest Cake:

  • 150 g (5.3 oz) of all-purpose flour
  • 1 tablespoon of cacao
  • 1 teaspoon Dr. Oetker baking powder OR baking powder
  • 75 g (2.64 oz) of sugar
  • 1 pinch of salt
  • 1 package Dr. Oetker Vanilla powder OR 1 teaspoon of vanilla extract
  • 100 g (3.5 oz) of soft cold butter

Shortcrust Pastry Black Forest Cake Recipe

Preparation of the shortcrust pastry:

Mix the flour, cacao, and baking powder and sift into a bowl. Add sugar, vanilla sugar, and salt and mix again. Spread the cold, but soft butter on top and knead with your hands until the shortcrust is smooth. Cut a circle of baking paper to cover the bottom of a springform. Form the shortcrust into a ball and place it in the springform (pan size 10″ or 11″).  Spread the crust evenly on the bottom of the form using a pastry roller. Make small holes in the crust with a fork. 

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Preheat the oven to 185° C (365°F). Place the cake on the middle rack and bake for about 15 minutes. Open the springform and let the cake cool down in the form before you take the ring of the springform off.

Ingredients for sponge cake:

  • 4 eggs XL
  • 2 tablespoons of hot water
  • 100 g (3.5 oz) of sugar
  • 1 package Dr. Oetker Vanilla powder OR 1 teaspoon of vanilla extract
  • 75 g (2.64 oz) of all-purpose flour
  • 50 g (1.76 oz) of corn starch
  • 1 tablespoon of cacao
  • ½ teaspoon of cinnamon
  • 1 ½ teaspoons of Dr. Oetker baking powder OR baking powder

Preparing Black Forest Cake

Preparation of the sponge cake:

Separate the egg yolks from the egg whites using an egg separator. Mix the egg yolks with the hot water until it’s creamy. Add sugar, your vanilla flavoring of choice and mix until smooth. Combine the flour, corn starch, and baking powder and sift over egg mixture. Beat the egg whites with a handheld mixer until stiff and place the beaten egg whites on top of the egg yolks. Combine the flour, corn starch, and baking powder and sift over the eggs. Using a pastry blender or a large whisk, slowly fold the beaten egg whites and the flour mixture into the batter. Work in circles from the outside in. Do not beat or stir. Pour the batter in a buttered springform, the same size as the one used for the short crust cake.  

Sponge Cake Black Forest Cake Recipe

Preheat the oven to 175°C (350°F) and place your cake on the middle rack. Bake for approximately 25 minutes. Once the cake is done, take your cake out of the pan immediately and let it cool down on a cooling rack.

Ingredients for cherry filling:

  • 750 g (26.45 oz) of pitted sour cherries OR 1 can/jar of Bing cherries
  • 75 g (2.64 oz) of sugar
  • 2–3 tablespoons of corn starch
  • 3 tablespoons of Cherry Brandy (Kirschwasser)

Cherry Filling Black Forest Cake Recipe

Preparation of cherry filling:

Pour the cherries in a colander and save the juice from the can in a saucepan underneath. Take 4 – 6 tablespoons of juice and save it in a separate cup on the side. Add sugar in the rest of the juice and bring it to a boil. Next, take the saved fruit juice and add the corn starch. Mix it into the boiling juice to thicken. Add cherry brandy and remove from the stovetop. Add the cherries to the juice, but make sure you set aside 12 to 16 cherries for decoration. Let the juice cool down. 

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Ingredients for decoration of the Traditional Black Forest Cake:

  • 944 ml (32 oz) of heavy whipping cream
  • 4 packages Dr. Oetker “Whip it” whipping cream stabilizer
  • 1 package Dr. Oetker vanilla sugar OR 1  teaspoon of vanilla extract
  • 4 tablespoons of powdered sugar
  • 125 g (4.4 oz) dark chocolate OR chocolate sprinkles

Decoration traditional Black Forest Cake Recipe

Beat the whipping cream and add powdered sugar and “Whip it” to stabilize the cream. 

Finishing of the traditional Black Forest Cake:

Place your short crust cake on a plate or on a rotating cake stand. Use half of the cherry filling and spread it on the cake. Use about ⅓ of the whipped cream and spread it on the top of the cherry filling.

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Cut the sponge cake horizontally in half. I usually start by making a small initial cut all around the side of the cake with a knife. After that, I use a thread and place it in the notch around the cake. Cross the thread and pull on both sides until the cake is sliced evenly in half. 

IMG_7539                     Sponge for traditional Black Forest Cake

Place one-half of the sponge cake on top of the filled shortcrust cake. Spread the rest of the cherry filling on the sponge and on it and ⅓ of the whipped cream before you place the second half of the sponge cake on top. Spread the rest of the whipped cream on the sides and finally on the top of the cake. Keep some whipped cream on the side for finishing off the top with a decorating tip.

Sprinkle the grated chocolate or the chocolate sprinkles on the sides. Mark the cake on the top to get even slices. You can use either a knife or a cake marker, which is available for 10, 12, 14, or 16 slices to press lines on the top. Use a cake lifter to place the cake on the serving plate before finishing the decorations on top. Place the Black Forest Cake in the freezer for about 10 minutes to harden.

Use a decorating tip to finish the top of the cake with the rest of the whipped cream and the cherries you set aside. You can easily prepare the cake ahead of time and store it in the freezer.

Finishing traditional Black Forest Cake Recipe

Koenigsberger Klopse German Meatballs

Koenigsberger Klopse German Meatballs in creamy Caper Sauce

Koenigsberger Klopse German Meatballs

Koenigsberger Klopse German Meatballs with a creamy Caper Sauce. This Koenigsberger Klopse Recipe is made in three steps; preparing the meatballs, cooking the meatballs in a broth and finishing off with a creamy Caper Sauce.

Ingredients for Koenigsberger Klopse German Meatballs:

  • 750 g (1.65 lbs) of ground beef (optional veal or pork)
  • 1 ½ – 2 (depending on size) of French rolls one day old
  • 200 g (7.05 oz) of diced onion
  • 2 teaspoons of anchovy paste
  • 1 egg XL
  • 1 egg yolk XL
  • 2 teaspoons of salt
  • ½ teaspoon of pepper
  • 2 heaped tablespoons of chopped parsley

Ingredients for Koenigsberger Klopse German Meatballs

Preparation of the meatballs:

Place your French rolls in a bowl with lukewarm water and to let them soak for about five minutes. Place the ground meat in a bowl. Add the diced onions, egg and egg yolk, anchovy paste, salt, and pepper. Wring the water out the rolls and add the bread to the meat. Wash and cut or chop the parsley with an electric food chopper and add to the meat. Mix all the ingredients together with your hands or an electric hand mixer using the kneading hooks. Use about one tablespoon of meat and form dumplings about the size of a table tennis ball.

img_6944  img_6947  Preparation for Meat for Koenigsberger Klopse German Meatballs

Ingredients for broth and gravy:

  • 1 ½ l (1.58 qt) of water
  • 1 teaspoon of salt
  • 2 cubes of Knorr beef bouillon
  • 1 onion cut in quarters
  • 5 whole cloves
  • 3 bay leaves
  • 70 g (2.46 oz) of butter
  • 70 g (2.46 oz) of all purpose flour
  • 500 ml (16.9 oz) of milk
  • 2 tablespoons of English cream or sour cream
  • 30 g (1.05 oz) of capers (optional)
  • 1 tablespoon of lemon juice
  • 2-3 tablespoons of white wine (optional)

Ingredients for gravy for Koenigsberger Klopse German Meatballs

Preparation of broth and gravy for the Koenigsberger Klopse German Meatballs:

Bring the water to a boil and add the crumbled beef cubes and salt. Place the dumplings into the boiling water and turn the heat down. Add the onions, cut in quarters, cloves, and bay leaves. Let it simmer for about 20 minutes. Remove the dumplings from the broth with the help of a spider strainer and place them on a plate. Keep them warm.

Cooking Koenigsberger Klopse Recipe

Pass the broth through a sieve and place aside. Melt the butter in a saucepan. Add the flour and mix with a whisk until combined. Use 1 l – 1.05 qt of the broth and the milk to pour it into the butter/flour mix. Stir with a whisk until the flour mix is dissolved and the gravy is smooth. Add the wine, lemon juice, and capers. Take your sauce from the stove and add the English cream or sour cream. Place the meat dumplings back into your cream sauce.

img_6961   img_6999   Finishing Koenigsberger Klopse German Meatballs

These meatballs are commonly served with boiled potatoes and I recommend also Oma’s Red Beet Salad.

Serving Koenigsberger Klopse German Meatballs

 

Zigeuner Schnitzel Recipe

Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel

Zigeuner Schnitzel Recipe – Paprikaschnitzel

The Zigeuner Schnitzel Recipe – Paprikaschnitzel can be made with pork meat or veal. You can bread the meat slices or just cover them with spiced flour before frying. It is a personal choice and both versions are right. The gravy for these Schnitzels consists of bell peppers and onions, enriched with tomatoes or tomato paste and spices. The name Zigeunerschnitzel is considered politically incorrect and many German restaurants therefore call these Schnitzels either Balkan Schnitzel or Paprika Schnitzel. This Zigeuner Schnitzel Recipe serves about 6-8 people.

Ingredients for the meat for Zigeuner Schnitzel Recipe:

  • 1 kg (2.2 lb.) of veal cutlets OR boneless pork loin chops
  • 1 cup of plain breadcrumbs
  • ½ cup of flour
  • 2 eggs XL
  • 1 ½ teaspoons of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika
  • vegetable oil for frying the Schnitzel

Ingredients for the gravy:

  • 1 teaspoon of salt
  • 3 tablespoons of oil
  • 300 g (10.58 oz) of onions
  • 3 garlic cloves
  • 160 g (5.64 oz) of red bell peppers
  • 100 g (3.52 oz) of green bell peppers
  • 100 g (3.52 oz) of orange or yellow bell peppers
  • 1 teaspoon of paprika mild
  • ½ teaspoon of paprika hot
  • 3 tablespoons of tomato paste
  • 200 ml (6.76 oz) of dry white wine 
  • 600 ml (1.26 pt) of water 
  • 2 cubes of Knorr vegetable bouillion
  • 2-3 tablespoons of corn starch

Ingredients Zigeuner Schnitzel Recipe

Preparation of meat for Zigeuner Schnitzel Recipe:

Wash the meat under running water and dry with a kitchen paper towel. Pound meat slices between plastic wrap using a meat tenderizer. On a large plate mix flour with pepper, salt and paprika. Beat the eggs in a small bowl or soup dish. Use a third plate for the breadcrumbs. Dip the Schnitzels on both sides, first in the spiced flour, then in the eggs and finally into the breadcrumbs.

Heat the oil and fry the Schnitzels for about 3-5 minutes on both sides over medium heat. Take the Schnitzels out and place them on a cooling rack covered with kitchen paper towel to absorb some of the oil. Move the Schnitzels to a plate and keep them warm.

Preparation Meat Zigeuner Schnitzel Recipe      

Preparation of gravy for Zigeuner Schnitzel:

Wash the peppers, clean the seeds out and cut into strips. Peel the onion, cut into quarters and then into strips. Dice the garlic cloves.

Preparation Gravy Zigeuner Schnitzel Recipe

For the gravy heat the oil in a saucepan. Add onions and garlic and fry until transparent. Mix the peppers into the onions and stir thoroughly. Add the tomato paste, mix and add in the wine and spice with paprika and salt. Crumble the vegetable cubes into the water (600 ml – 1.26 pt) and dissolve in the microwave. Pour the vegetable broth into the saucepan. Bring the gravy to a boil, turn the heat down to low, and let it simmer for about 15 minutes. 

   Cooking Gravy Zigeuner Schnitzel Recipe   

Dissolve cornstarch in about two tablespoons of water and thicken the gravy to your liking. If necessary spice up the gravy with a little more salt. You could serve the Zigeunerschnitzel – Paprikaschnitzel with Oma’s homemade spaetzle, rice or French fries.

Zigeuner Schnitzel Recipe

 

 

 

Classic German Cream Puffs Recipe

Classic German Cream Puffs Recipe – Windbeutel

Classic German Cream Puffs Recipe

This Classic German Cream Puffs Recipe is easy to prepare. The Cream Puffs are made with a choux pastry and then filled with whipped cream. These puffs taste delicious. Cream Puffs are called Windbeutel in Germany.

Ingredients for Classic German Cream Puffs Recipe:

  • 250 ml (8.45 oz) of water
  • 50 g (1.76 oz) of butter
  • pinch of salt
  • 150 g (5.29 oz) all purpose flour
  • 2 ½ tablespoons of Dr. Oetker Gustin OR corn starch
  • 4 eggs XL
  • pinch of baking powder
  • 473 ml – 500 ml (1pt – 1.05 pt) whipping cream
  • 2 packages of Dr. Oetker Whip it (stabilizer for whipping cream)
  • 2 packages of Dr. Oetker vanilla sugar OR 2 teaspoons of vanilla extract
  • powdered sugar

Ingredients for German Cream Puffs Recipe

Preparation of choux pastry for Classic German Cream Puffs Recipe:

Bring water, butter, and salt to a boil in a saucepan. Turn the heat down to medium and add flour mixed with Gustin or corn starch. Stir with a wooden spoon until the ingredients form a dough ball. Place the dough in a mixing bowl and let it cool down.

Add the eggs to the dough one at a time and mix using a handheld electric mixer. When the dough is smooth add the baking powder and mix well. Let the dough rest for about 10 minutes.

Choux pastry classic German cream puffs recipe

Fill the dough in a decorating bag with a large star tip and form the cream puffs on a baking sheet lined with baking paper. You can use a spoon to form the pastry, if you prefer. Make sure to leave enough space on the baking sheet between the puffs.

                     

Place a bowl of water on the bottom of the oven. Preaheat the oven to 200°C-210°C — 392°F-410°F. Place the baking sheet on the middle rack and bake the puffs for about 25-30 minutes. Do not open the oven door during baking time.

Take the pastry out of the oven and place the puffs on a cooling rack. Cut the top off immediately and so the puffs cool down. 

Add the vanilla sugar and Whip it to the cream and beat until stiff. Fill the whipped cream in a decoration bag with a tip. Fill the pastry with the cream and cover with the tops previously cut off.. Dust the Cream Puffs/Windbeutel with powdered sugar.

Finishing classic German cream puffs recipe                     

The Windbeutel are now ready to be served. You can add pieces of fruit in the pastry. This recipe makes about 10-12 Cream Puffs.

Classic German Cream Puffs Recipe