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. 

IMG_7403

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. 

Preparation of the gravy for the Beef Roast Recipe:

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.

IMG_7437

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. Serve the beef roast with Potato Dumplings or Spaetzle.

Display Beef Roast Recipe

 

German Apple Cider Cake

German Apple Cider Cake

German Apple Cider Cake

The German Apple Cider Cake is called Apfelweintorte in Germany. A shortcrust pastry filled with sliced apples and an apple cider cream. The cake is topped with whipped cream and sprinkled cinnamon. It is the right cake to welcome autumn.

Ingredients for Shortcrust Pastry for German Apple Cider Cake:

  • 250 g (8.81 oz) of flour, all-purpose
  • 1 ½ teaspoons of baking powder
  • 125 g (4.4 oz) of sugar
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • 1 egg XL
  • 125 g (4.4 oz) of margarine

Ingredients Shortcrust German Apple Cider Cake

Preparation of Shortcrust Pastry:

Mix the flour with the baking powder and sift it into a bowl. Add the sugar and vanilla sugar and mix well. Make a hole in the center and add the egg. Cut the margarine in small pieces and spread on top. Using your hands, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.

Cut a circle of baking paper about 2 inches larger in diameter than your springform (11 in). Cover the springform on the bottom and sides with the paper and fold it every few inches on the sides of the baking pan. Use ⅔ of the dough and spread it on the bottom of the springform by hand. Use ⅓ of the dough (about 190 g – 6.7 oz) to make the outer crust. Form two rolls and place them around the inside of the pan. With your fingers, press the rolls against the sides of the springform (about 5 cm – 2 in high) and connect it with the bottom part of the dough. Use a fork to make holes in the dough/crust. Put it aside.

   Forming the dough for the German Apple Cider Cake   

Ingredients for Filling and Topping for German Apple Cider Cake:

  • 1000 g (2.2 lb) of apples
  • 800 ml (1.69 pt) of hard apple cider OR Apfelwein
  • 200 g (7.05 oz) of sugar
  • 2 packages of vanilla pudding powder OR 2 packages of vanilla Jell-O cook&serve
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • ½ teaspoon of cinnamon
  • 473 ml – 500 ml (0.99 pt – 1.05 pt) of whipping cream
  • 2 packages of “Whip it” (stabilizer for the whipping cream)

Ingredients Filling German Apple Cider Cake

Preparation of Filling:

Peel the apples, cut them in quarters and remove the core. Cut the quarters into thin slices using a mandolin slicer. Spread the apples on top of the dough in the springform.

Preparation of the apples for the German Apple Layer Cake                     

Add the apple cider into a saucepan. Add the sugar, vanilla sugar, cinnamon and vanilla pudding powder and mix with a whisk until the sugar and pudding powder are dissolved. Place the saucepan on the stove and bring the apple cider mix to a boil while constantly stirring with a whisk. After the cream thickens, remove from stove, pour the apple cider cream on top of the apples and spread it evenly using a spatula or the back of a spoon.

Preparation of Apple Cider Cream                     

Preheat the oven to 175°C (350°F), place the cake on the middle rack and let it bake for about 70 minutes. Let the cake cool down in the springform.

Finishing of the German Apple Cider Cake:

After the cake is cold, open the springform and carefully remove the baking paper. Place the cake on a serving plate using a cake lifter.

Mix the whipping cream with the “Whip it” and beat it with a handheld mixer until stiff. Spread the whipped cream on top of the cake using a spatula. Sprinkle some cinnamon on top of the whipped cream.

                     

Place the German Apple Cider Cake in the refrigerator before serving. The cake also can be stored in the freezer.

German Apple Cider Cake

 

Traditional German Semolina Dumplings

Traditional German Semolina Dumplings – Griesskloesschen or Griessnockerl

Traditional German Semolina Dumplings

These traditional German Semolina Dumplings are easy to prepare. You can find semolina at Walmart, Whole Foods and in several grocery stores in the aisle with Italian food. This recipe serves about 6-8 people.

Ingredients for traditional German Semolina Dumplings:

  • 250 ml (8.45 oz) of milk
  • 2 tablespoons of butter
  • 100 g (3.52 oz) of semolina 
  • 2 eggs XL
  • ½ teaspoon of salt
  • ¼ teaspoon of ground nutmeg
  • 1.89 l (2 qt) of beef broth

Ingredients for Traditional German Semolina Dumplings

Preparation of traditional German Semolina Dumplings:

Mix milk, butter, salt, and nutmeg in a saucepan. Heat the mixture up on the stove until it boils. When the butter is melted, add the semolina to it. Boil the milk mixture while constantly stirring with a whisk. The dough for the dumplings is ready when the ingredients are combined into a ball. It takes about 3-4 minutes. Remove from the stove and let it cool down. Add eggs and stir with a whisk until the dough is smooth. Let the dough chill for about 15 minutes in the refrigerator.

Preparation of Traditional Geman Semolina Dumplings      Finishing Semolina Dumpling Soup Recipe

Finishing traditional German Semolina Dumplings:

Bring the beef broth or Oma’s homemade Beef Broth or Beef Soup to a boil. Using two teaspoons form the dough into dumplings (small balls). Portion with one teaspoon and slide the dumplings with the second teaspoon in the boiling water. You can form little balls with your hands. Wet your hands to avoid the dough sticking to your hands.

Place the dumplings in the boiling soup or broth. Turn the heat down and let the dumplings simmer for about 10 minutes or until they float to the top of the soup or broth.

Your Semolina Dumplings are ready to be served.

Traditional German Semolina Dumplings

German Schokokuss Sweets

German Schokokuss Sweets

German Schokokuss Sweets

The German Schokokuss Sweets are made with beaten egg whites and sugar syrup, covered with dark chocolate. The Schokokuss is also known as Schaumkuss or Topkuss in Germany.

Ingredients for German Schokokuss Sweets:

  • 100 g (3.52 oz) of pasteurized egg whites (available at grocery stores)
  • 200 g (7.05 oz) of sugar
  • 1 heaped teaspoon of the gelatin
  • 1 tablespoon of water for the gelatin
  • 3 ½ tablespoons of water for the sugar
  • 12 ice cream cups OR very thin round cookies OR plain water crackers without flavor OR Backoblaten (waffles) round 5 cm available here (I prefer the Backoblaten)
  • 140 g – 200 g (4.93 oz – 7.05 oz) of bittersweet chocolate, white chocolate, dark chocolate (depending on what waffle or cookies are used)
  • 1 teaspoon of shortening OR coconut oil

Ingredients German Schokokuss Sweets

Preparation of German Schokokuss Sweets:

Mix the gelatin with 1 tablespoon of water in a container and let it soak for about 5 minutes. Beat the egg whites with an electric hand mixer until stiff. In a saucepan mix 3 ½ tablespoons of water with the sugar and place it on the stove. Bring it to a boil, while constantly stirring with a cooking spoon. Let it boil for about 1-2minutes, until the syrup is clear or has reached the temperature of 120°C – 130°C (248°F – 266°F). Slowly add the hot syrup to the beaten egg whites while constantly stirring until creamy. Place the gelatin with the container in a saucepan with water (bain-marie) and heat it up until the gelatin is dissolved. Add the gelatin to the egg/sugar mixture and beat.

      

Fill the egg mixture into a decoration bag using a tip with a large hole. Let it cool in the refrigerator for about 10 minutes.

If you are using the ice cream cups, melt the chocolate with the shortening or coconut oil in a bain-marie until it has melted. Cover the inside of the ice cream waffles with the melted chocolate and let it harden. Fill the waffles with the egg mix about 2 ½ cm (1 in) above the edge of the waffles. Dip the filled waffles in the melted chocolate and let them dry.

                     

If you are using thin cookies, crackers or Backoblaten (waffles), place them on baking paper and press the egg cream onto the Backoblaten as shown in the picture below. Let them harden for about 10 minutes in the refrigerator. Melt the chocolate and shortening or coconut oil in a bain-marie until the chocolate has melted. Cover the cream with the melted chocolate using a spoon.

Preparation of German Schokokuss Sweets                     

Store the German Schokokuss Sweets in the refrigerator.

German Schokuss Sweets

 

Original Frankfurter Green Sauce Recipe

Original Frankfurter Green Sauce Recipe

Original Frankfurter Green Sauce Recipe

The Original Frankfurter Green Sauce Recipe is a specialty in the German region of called Hesse. It is known as salsa verde in Italy, sauce verde in France, and chimichurri in Argentina. The Green Sauce is very popular during summer time and served with hard boiled eggs and a side dish of boiled potatoes.  Seven specific garden herbs add the green color to the sauce. I like the amount of the various herbs described below, but the amount may be changed to dependent on personal liking.

Ingredients for Original Frankfurter Green Sauce Recipe:

  • 6 hard boiled eggs
  • 3-4 tablespoons of vegetable oil
  • 454 g (16 oz) of sour cream 
  • 454 g (16 oz) of plain whole milk yogurt
  • 1-2 tablespoons of lemon juice
  • 2 teaspoons of mustard
  • 2 teaspoons of sugar
  • 2 teaspoons of salt
  • pepper
  • 1-2 pressed cloves of garlic (optional)

At least about 250 g – 300 g (8.81 oz – 10.5 oz) of mixed herbs:

  • 20 stems of parsley
  • 20 stems of cress (available at Whole Foods, Wegmans, Farmer’s markets)
  • 3 tablespoons of chives cut in rolls
  • 5-7 stems of burnet
  • 5-7 leaves of sorrel
  • 6 stems of chervil
  • 8 leaves of borage

Ingredients for Original Frankfurter Green Sauce Recipe

Preparation of the Frankfurter Green Sauce:

Place the eggs in a pot with water and bring to a boil and let the eggs boil for about 10 minutes. You also can use an egg cooker when boiling the eggs. Rinse the eggs under cold water, peel and let them cool down. Peel the eggs and cut them into halves.

Place the yogurt, sour cream, oil, lemon juice, mustard, salt, pepper, and sugar in an electric blender.

Wash the herbs and dry them with a kitchen paper towel. Remove the leaves from the stems of the cress, the parsley, the chervil, and the burnet and add to the blender. Cut the borage, sorrel, and chives in pieces and add to the blender.

Mix all ingredients in the blender on high speed. Pour the Green Sauce in a serving bowl and let it sit for about one hour before serving.

                    

Bring small potatoes with the skin on to a boil and let them cook for 15 – 18 minutes. Remove from the stove and place the potatoes in a colander. Rinse the potatoes under cold water and skin them. 

Place the egg halves into the green sauce and serve with the boiled potatoes. The Green Sauce also tastes good with Oma’s Grilled Rockfish.

Note: If you cannot find all the seven herbs, you can substitute some of them with spinach, dill, and lemon balm. 

Original Frankfurter Green Sauce

 

Strawberry Sponge Cake Dessert

Strawberry Sponge Cake Dessert – Erdbeertorte

Strawberry Sponge Cake Dessert

This Strawberry Sponge Cake Dessert is called Erdbeertorte in Germany. A simple Sponge Cake with a layer of fresh strawberries and a homemade glaze on top. 

Ingredients for Strawberry Sponge Cake Dessert:

  • 2 eggs XL
  • 2-3 tablespoons of hot water
  • 100 g (3.5 oz) of sugar
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • 1 teaspoon of baking powder
  • 75 g (2.64 oz) of all purpose flour
  • 50 g (1.76 oz) of Gustin OR potato starch OR corn starch

Ingredients for topping and glaze:

  • 3 tablespoons of strawberry jam
  • 1200 g – 1500 g (2.64 lb. – 3.3 lb.) of fresh strawberries
  • 2 tablespoons of Gustin OR potato starch OR corn starch 
  • 300 ml (10 oz) of red fruit juice (I use natural tart cherry juice — not from concentrate)
  • 1 tablespoon of lemon juice
  • 2-3 tablespoons of sugar

Ingredients for topping and glaze of Strawberry Sponge Cake Dessert

Preparation of Sponge Cake:

Separate the egg yolks from the egg white using an egg divider. In a large bowl beat the egg yolks with the hot water until frothy using a handheld electric mixer. Add the sugar and your choice of vanilla flavor to the bowl and beat until smooth. In a separate bowl beat the egg whites until they are stiff and pour them into the bowl on top of the creamy egg yolks. Mix the flour, baking powder, and starch together and sift into the bowl. With a large whisk gently fold the flour and egg whites into the egg yolk mix, working from the outside towards the center of the bowl. Do not beat or stir. Pour your batter in a buttered tart/flan baking pan (11 inches in diameter).

Sponge Cake for Lemon Cake Roll Recipe        

Preheat the oven to 180°C-190°C (356°F-375°F) and bake the cake on the middle rack for about 20 – 25 minutes. Turn the heat off and place the sponge cake upside down on a cooling rack.

Preparation of the glaze for the Strawberry Sponge Cake Dessert:

Stir the jam with a fork until smooth and spread it on the cake. Wash the strawberries, remove the core and place them on top of the sponge cake.

      

Take 4 tablespoons of the red fruit juice and mix it with the starch. Add the lemon juice and the sugar to the remaining fruit juice and stir with a whisk. Mix in the dissolved starch. Pour the liquid into a pan and bring it to a boil while constantly stirring with a whisk. The glaze will look slightly pink in the beginning. When it starts to thicken the color becomes deep red, the glaze is done. Remove it from the heat and spread the glaze on top of the strawberries while it is still hot.

You can serve the Strawberry Sponge Cake with whipped cream. So delicious!

Strawberry Sponge Cake Dessert

Note: You also can cover the Sponge Cake with canned fruit or with canned fruit mixed with a different kind of fresh fruit. I top the mixed fruits with a clear glaze. For the clear glaze, you can use the juice from the canned fruit or 300 ml — 10.14 oz of water mixed with two tablespoons of sugar before thickening the glaze with the starch.

 

German Goulash Recipe

German Goulash Recipe. Beef and gravy with homemade Spaetzle ooohh so good.

German Goulash Recipe

German Goulash Recipe. Goulash prepared with beef is called Rindergulasch in Germany. A traditional Old Time favorite dish.

Ingredients for German Goulash Recipe:

  • 1500 g (3.25 lbs) of beef bottom round roast OR cut goulasch
  • 500 g (17.5 oz) of sliced onions
  • 60 g (2.10 oz) of sliced carrots
  • ½ of diced red bell pepper
  • ½ of diced green bell pepper
  • ½ of diced yellow bell pepper
  • ½ – ¾ of fresh diced chili pepper
  • 3 cloves of diced garlic 
  • 1 diced tomato
  • 1 tablespoon of sour cream
  • 2–3 tablespoons of Cognac OR Wine
  • 3 tablespoons of sunflower oil
  • salt
  • paprika
  • ground cloves
  • 1 l (1.05 qt) of water
  • 1–2 tablespoons of potato starch OR corn starch

Preparing German Goulash Beef Stew

Preparation of German Goulash:

If you are using a roast, cut the meat into your desired cube sizes. Heat up the oil in a saucepan and brown the beef. Add in the onions. When the onions are transparent, add the garlic 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 saucepan.

IMG_9443  IMG_9452  IMG_9460

Bring the goulash to a boil, turn the heat down to medium low and let it simmer for about 1 hour 45 minutes. Check on your goulash regularly while simmering. If necessary, add water to ensure the meat is covered with liquid.

The cooking time may differ, depending on the type of meat used. After 1.5 hours, use a fork to test the meat. If the meat sticks to the fork, it needs additional cooking time.  If the meat is loose and falls off the fork, your goulash is ready.

Once done cooking, add the sour cream and cognac to the goulash. Dissolve the cornstarch in about 4–5 tablespoons of water. Add the starch to the goulash to thicken the sauce to your liking. 

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

German Goulash Beef Stew

(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.

IMG_2084                     IMG_2111

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 vanilla sugar OR 2 teaspoons of vanilla extract
  • 100 g (3.52 oz) of butter
  • 1 pinch of salt
  • 1 egg size XL

IMG_2038

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

IMG_2050

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

IMG_2115

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.

IMG_9437   IMG_9439   IMG_9461

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.

IMG_2128   IMG_2134   IMG_2138

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.

IMG_2144                     IMG_2146

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.

IMG_2092   IMG_2194   IMG_2199

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).

IMG_2210                     IMG_2213

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.

IMG_2162

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 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 Gustin OR corn starch
  • 1 package of baking powder OR 3 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.

img_8064                     img_8066

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:

img_8016

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.

img_5674                     img_5678

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

img_7831

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.

img_8097   img_8098   Decoration Traditional Frankfurter Kranz Recipe

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

Classic Frankfurter Kranz 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.

IMG_8139                     IMG_8152

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.

IMG_8172                     Preparation of German Cabbage Rolls

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.

IMG_8181                     Preparation of gravy for Traditional German Cabbage Rolls

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