n a F m o r o e d G o i u c s i l e D
d
C O O K B O O K LAYOUT BY JENNIFER ANASTASIA ISMAILI
Cover Illustration Copyright © 2018 by DonuutDesign.co Cover design by Jennifer Anastasia Ismaili, BookFondlers, Inc. Book design and production by John Do, www.dobookdesigns.com Editing by EditGnome Chapter opening illustrations © 2010 Anastashia Author photograph by Google Chrome Poetry of Dev Nadev used by permission of the The Jenns Foundation. Copyright © 2018 by Jennifer Anastasia Ismaili All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below. Imaginary Press 1122 Scientia Avenue Seoul, CA 15810 www.gramedia.com Ordering Information: Quantity sales. Special discounts are available on quantity purchases by corporations, associations, and others. For details, contact the publisher at the address above. Orders by ID. trade bookstores and wholesalers. Please contact Big Distribution: Tel: (800) 800-8000; Fax: (800) 800-8001 or visit www.jennillustrations.com. Printed in Indonesia
Welcome Hello! My name is Jennifer Anastasia Ismaili. I’m a graphic design student at Universitas Multimedia Nusantara who loves to eat. This is my third project for my Advanced Font Design class assignment. I love to design everything about books. This Cookbook i made it’s all about German Food. There’s a German dessert that I love so much. Schwarzwalder Kischtorte is the name of the dessert that i love. Schwarzwalder Kischtorte is a black forest cake in English. That’s why i choose German Food for my cookbook. I hope this cookbook can help someone who wants to cook German food and finish my assignment. Thankyou for Sir Wantoro for helping me study about grid system and font size that i don’t know before. Also thankyou for my friend who helps me and acompany me while I’m doing this assignment. I’m trying my best for designing this cookbook. This cookbook have teamed up with various bloggers and chefs to create this amazing collection of German Food. I’m tried to keep it as simple as possible and super easy that you can do at home. Hope you like it!
Love
Jennifer Anastasia Ismaili
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3
Contents TABLE OF
03
Introduction
05
Contents
Main Dish 08
Spatzle
10
Maultaschen
12
Schnitzel
14
Rouladen
16
Goulash
18
Kasespatzle
Appetizer 23
Pretzel
25
Reuben Egg Rolls
27
Sauerkrauts Ham Balls
Dessert 30
Kaiserschmarrn
32
Apple Strudel
34
Risalamande
36
Schwarzwalder Kischtorte
38
Bibliography
6
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01
Main Dish Spatzle - Maultaschen - Schnitzel Rouladen - Goulash Kasespatzle
7
Spatzle Calories 6 Servings
Ingredients :
35 min
345 Kcal
How to do :
• 4 cups all-purpose flour (you can also use whole wheat flour)
1. Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl
• 1/2 teaspoon salt
and whisk them. Make a well in the center of the flour
• 1/4 teaspoon freshly grated nutmeg (optional)
mixture and pour the eggs in it. Add the milk. Attach
• 4 large eggs
a dough hook to the stand mixer and “knead” the
• 1 1/4 cup milk or water (milk produces a richer Spatzle
dough for 16-20 minutes, or until bubbles appear. After
add more flour if the dough is too runny, add more
15 minutes or less of beating, use a wooden spoon to
milk or water if it’s too stiff)
scoop and pull the dough. If bubbles/holes appear, the dough is done.
Notes :
2. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spatzle maker of your
Traditionally Spatzle batter is quite thick because it was
choice, press the noodles into the simmering water
cut into noodles using the board & knife method. Even
and cook for about 2-3 minutes. Use a slotted spoon to
if using a Spatzle press or other method, thicker batter
transfer the noodles to a colander, and then dump the
yields a better consistency. If you’re using the Spatzle
noodles in a large bowl of ice water. Drain the noodles
press yes, it will require some muscle strength - you
again and toss with a little vegetable oil or melted butter.
don’t want the batter to be so runny that it squishes right through with ease. That said, if you’re straining way too hard to press the batter through, go ahead and add
3. They can be stored in the fridge for at least a couple of days and then heated to serve.
a bit more liquid to thin it out. 4. To heat, melt some butter in a large skillet and toss the Spatzle in it to heat through. 5. Serving recommendation: Serve with Daring Gourmet Hunter’s Pork Chops (see website for recipe). 8
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How to make Spatzle
9
Schnitzel Calories 4 Servings
Ingredients :
35 min
376 Kcal
How to do :
• 4 thin-cut boneless pork chops
1. Working one piece at a time, place a pork chop inside
• 1 large egg
a large zipper-close plastic freezer bag and place on
• 1/4 cup milk
a solid svurface. Close the Bag, then use a mallet to
• 1/2 cup flour
pound out the meat until it is 1/4” thick.
• 3/4 cup seasoned bread crumbs • 2 tablespoons vegetable oil, divided
2. Place three shallow dishes out on the counter. In the
• 2 tablespoons butter, divided
first, place the flour. In the second, beat the egg with a
• Lemon wedges for serving
fork then stir in the milk. In the third, the seasoned bread crumbs. Working one pork chop at a time, dredge the meat in the flour, then dunk in the egg mixture, and coat
Notes :
with the bread crumbs. Once all of the meat is coated, transfer the pork to the fridge to rest for 10 minutes.
Pan-fried with a simple breading, this German-style recipe takes pork to a whole new level. Pork Schnitzel
3. Meanwhile, pre-heat a large pan over medium-high
is a 30-minute dinner recipe that will quickly become a
heat. Once the pan is hot, add a tablespoon of oil and a
family favorite!
tablespoon of butter. Once the fat is melted and bubbly, add two pieces of the pork and cook until golden brown, about 2-3 minutes per side. 4. Beginning by adding another tablespoon each of butter and oil to the pan, fry the remaining two pieces of pork. 5. Serve hot, garnished with lemon wedges for squeezing.
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How to make Schnitzel
11
Maultaschen Calories 4 Servings
Ingredients :
1 hr 10 min
246 Kcal
How to do :
• 2 cups flour
1. Mix the flour, about 1/2 teaspoon salt, eggs, oil and 3
• 2 eggs
tablespoons of water and knead to a smooth dough.
• 2 tablespoons Oil
Cover with a moist kitchen towel and let rise for 20
• Salt and pepper to taste
minutes at room temperature.
• 2/3 cup frozen chopped spinach thawed • 3 onions
2. Peel and dice one onion.
• 1/2 pound ground meat • 2 tablespoons breadcrumbs freshly ground nutmeg
3. Use a blender to mix spinach, the onion, ground meat, breadcrumbs, salt, pepper and nutmeg. 4. Take the dough and roll out rectangular pieces, as thin
Notes :
as possible. With the help of two teaspoons, spread the mixture bit by bit with some distance on the upper half
If you can’t eat all of the pockets that you produce
of the dough. Coat the space in between with some
using the recipe outlined below, you can freeze them
water or egg so that everything can stick together later.
and use them as needed. Also, you may be creative when it comes to the filling. Try a vegetarian version with pureed vegetables or hummus instead of the
5. Fold the lower half over the upper part and press between the small heaps of filling.
ground meat. Either way, you’ll need a blender or a food processor to speed up the process.
6. Take a pastry wheel or a knife and cut pockets out of the dough and press the edges again. 7. Bring either salted water or vegetable stock to boil. Let the pockets simmer at middle heat for about 10-15 minutes.
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How to make Maultaschen
13
Rouladen Calories 8 Servings
Ingredients :
1 hr 30 min
264 Kcal
How to do :
• 6 slices top round (see notes below) • 3 slices lean bacon
1. Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
• 1 onion, sliced • 3 garlic dill pickles, sliced
2. Divide bacon, pickle, and onion slices on one end
• 2 Tbsp butter
of each slice. Roll up slices, tucking the ends in and
• mustard, salt, pepper, corn starch
securing with skewers, wooden cocktail picks, or thread.
• 1 - 2 cups water
Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra
Notes :
butter if needed.
1. Have the butcher cut beef top round into thin slices,
3. Once all rouladen are well browned, add 1 - 2 cups of
about 3/8 inch thick. Each roulade should measure at
hot water, gently stirring up browned bits. Return all
least 6 inches by 4 inches. Gently pound meat until it is
rouladen and any accumulated juices to skillet, bring to
about 1/8 to 1/4 inch thick. Be careful not to put holes
simmer and cover. Simmer for about 1 1/2 hours.
in the meat. The larger the roulade, the easier it is to roll up.
4. Remove rouladen. To thicken gravy, combine about 1 - 2 Tbsp corn starch in a little cold water and stir gently into
2. Some add pickles, others don’t. Some add other
cooking liquid until slightly thickened.
vegetables, others minimize the fillings. Use Black Forest
Season gravy to taste with salt and freshly ground
ham instead of bacon.
pepper. If you wish, add sour cream to the gravy. 5. Remove skewers, picks, or thread to serve rouladen with their gravy.
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How to make Rouladen
15
Goulash Calories 6 Servings
30 min
386 Kcal
How to do :
Ingredients : • 1 lb Stew Beef
1. Brown beef and set aside.
• 2 cups Beef Broth • 1 1/2 cups Diced Onions • 3/4 cup Red Wine
2. Add vegetable oil and onions. Saute until soft. Add beef back in.
• 3 tablespoons Vegetable Oil • 2 tablespoons Tomato Paste • 1.5 tablespoons Paprika
3. Add in paprika, garlic, pepper, salt and bay leaf along with beef broth and red wine.
• 2 teaspoons Garlic • 1/2 teaspoon Pepper
4. Bring up to a boil and add in tomato paste.
• 1 Bay Leaf • Salt to taste
5. Turn down to a simmer and allow to cook for an additional 45 minutes. 6. Serve in bowls as soup or ladle over semmelknoedel or
Notes :
spaetzle.
For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, German seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.
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How to make Goulash
17
Kasespatzle Calories 6 Servings
Ingredients :
30 min
421 Kcal
How to do :
• 1 batch Homemade German Spatzle can be made in
1. Preheat the oven to 400 degrees F.
advance and refrigerated until ready use, then let warm to room temperature before baking. Can also use a
2. Butter a 9x13 (or a little smaller) casserole dish.
large bag of store-bought, but homemade strongly recommended.
3. Layer 1/3 of the Spatzle in the bottom of the dish
• 6 tablespoons butter
followed by 1/3 of the cheese and 1/3 of the caramelized
• 2 very large onions chopped
onions. Repeat, sprinkling each layer with some salt,
• 1/2 teaspoon salt
ending with cheese and onions on top.
• 1/2 teaspoon sugar • 12 ounces shredded Emmentaler or Jarlsberg combine some Gruyere for extra flavor
4. Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
• Salt 5. Serve immediately. 6. Makes great leftovers.
Notes : Kasespatzle is only as good as the quality of Swiss cheese you use. Do yourself a favor and get the good stuff. cut it.
No, the American Swiss cheese just doesn’t Get some European-imported Swiss cheese.
Emmentaler and Jarlsberg are both good options. I am often like to combine it with some strong Gruyere for extra flavor.
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How to make Kasespatzle
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20
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02 Appetizer Pretzel
Reuben Rolls Up
Sauerkrauts Ham Balls
21
Ingredients :
Notes :
• 3 3/4 cups bread flour (20 ounces), plus more for
Lye Alternative: To make a lye alternative, dissolve 1/2
• dusting 1 1/2 cups warm water
cup baking soda in 2 quarts of boiling water. Boil the
• 1 1/4 teaspoons active dry yeast
pretzels for 30 seconds, then drain on wire racks before
• 2 teaspoons kosher salt
salting and baking.
• 2 tablespoons unsalted butter, softened • 10 cups lukewarm water • 1/2 cup food-grade lye micro beads (see Note) • Coarse salt or pretzel salt, for sprinkling 22
How to make Pretzel
Pretzel Calories 10 Pretzel
2 hr 20 min
380 Kcal
How to do : 1. In the bowl of a standing electric mixer fitted with the
4. Preheat the oven to 400degree. While wearing latex
dough hook, combine the 3 3/4 cups of bread flour with
gloves, long sleeves and safety goggles, fill a large,
the warm water, yeast, kosher salt and butter and knead
deep ceramic, plastic or glass bowl with the lukewarm
at medium speed until the flour is evenly moistened,
water. Carefully add the lye (always be sure to add lye
2 minutes. Increase the speed to high and knead until
to water, never the other way around) and, taking care
a smooth, elastic dough forms around the hook, 8
not to splash, stir the solution occasionally until all the
minutes.
beads have fully dissolved, about 5 minutes. Using a slotted spatula, gently lower a pretzel into the solution
2. Transfer the dough to a lightly floured surface. Cover
for 15 seconds. Carefully turn the pretzel over and soak
loosely with a dry kitchen towel and let rest for 5
it for another 15 seconds. With the spatula, remove the
minutes. Cut the dough into 8 equal pieces and form
pretzel from the lye solution and return it to the baking
each one into a ball. Cover the dough balls with the
sheets.
towel and let rest for another 5 minutes. 5. Sprinkle the pretzels with coarse salt and bake on the 3. On an unfloured surface, roll each ball of dough into
top and middle racks of the oven until shiny-brown and
an 18-inch-long rope, tapering them slightly at both
risen, about 17 minutes; shift the pans halfway through
ends. To shape each pretzel, form the rope into a U
baking. Let the pretzels cool slightly on the baking
shape. Cross the ends over each other twice to form
sheets before serving.
the twist, then bring the ends to the bottom of the U and press the tips onto it. Arrange the pretzels on 2
6. Pretzels baked without salt can be frozen for up to 1
large baking sheets lined with parchment paper and let
month. Spray the frozen pretzels with water and sprinkle
stand uncovered in a warm place for 45 minutes, or until
with salt before reheating in a 275degree oven until
slightly risen. Refrigerate the pretzels uncovered for at
warmed through, about 20 minutes.
least 2 hours or overnight.
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Ingredients : For Eggs Rolls :
For Thousand Island Sauce :
• Egg roll wrappers
• 1 tsp minced garlic
• 1 1/2 lb corned beef, coarsely chopped
• 1/4 tsp salt
• 14.5 oz canned sauerkraut
• 1 cup light mayonnaise
• 1 1/2 cups shredded swiss cheese
• 1/8 cup Sriracha hot sauce
• 1/4 cup cool water
• 2 Tbsp ketchup
• 1 Tbsp cornstarch
• 2 tsp sweet pickle relish
• Canola oil
• 1/2 hard-cooked egg, finely chopped, pepper
24
How to make Reuben Eggs Roll
Reuben Eggs Roll
Calories 6 Servings
30 min
281 Kcal
How to do : 1. Open the can of sauerkraut and rinse over the sink in
of the final corner. Finish the roll, brush a little more
a colander. Squeeze out all the water you can from the
of the cornstarch mixture along the seam, and place
sauerkraut and allow to drain for a couple of minutes.
seam-side down on a large plate. Make sure you roll the egg rolls VERY tightly. If they are too loose, they will fall
2. To make the thousand island sauce, combine all
apart when you fry them. Once all of your egg rolls are
ingredients in the bowl of a food processor or blender.
made, it’s time to fry them. You can also freeze them
Puree the mixture until evenly combined. You can also
at this point and save them to fry at a later time. Store
whisk together the ingredients in a large bowl if you
in an airtight container and place a layer of parchment
don’t have a food processor or blender. Set aside.
paper between each layer of egg rolls if you have to stack them.
3. Add the chopped corned beef, drained sauerkraut, and swiss cheese to a large mixing bowl. Mix everything
5. To fry the egg rolls, fill a pot with 2-3 inches of canola
together with your hands (or a wooden spoon if you
oil. Heat the oil to 350 degrees. Gently add the egg rolls
don’t want to get messy) until all ingredients are evenly
to the hot oil, frying no more than 4 at a time, turning
incorporated. In a separate small bowl, mix together the
occasionally. Fry until the egg rolls are golden brown,
water and cornstarch and set aside.
approximately 3 to 4 minutes total. Place on a plate lined with paper towels to drain and cool. Sprinkle with kosher
4. To wrap your egg roll, start with a clean, flat surface. Lay
salt to finish.
the wrapper so one of the corners is facing you (like a diamond). Add one Tbsp of the filling to the corner
6. Serve with the thousand island sauce.
closest to you. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper,
Notes :
fold in the left side and then the right side towards the
If you are frying the egg rolls after freezing, dont forget
center. Dip your fingers in the cornstarch and water
add an additional minute or two to the frying time.
mixture you made earlier and brush it over the two edge Delicious
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26
How to make Sauerkraut Balls
Sauerkraut Balls
Calories 6 Servings
Ingredients : • 8ounces sausage, crumbled or 8 ouncesbeer, n’ brat
1 hr 45 min
42 Kcal
How to do : 1. Cook sausage and onion until meat is brown.
suasage • 1/4cup finely chopped onion
2. Drain.
• 1(14 ounce) can sauerkraut (squeeze dry and snip fine) • 2teaspoons breadcrumbs
3. Add sauerkraut and 2 T bread crumbs to the mixture.
• 1(3 ounce) package cream cheese (can use low fat kind) • 2teaspoons parsley • 1teaspoon prepared mustard
4. Combine cream cheese,parsley, mustard, garlic salt and pepper.
• garlic salt • 1/4teaspoon pepper
5. Add to sauerkraut mixture.
• 1/4cup flour • 2beaten eggs
6. Chill one hour.
• 1/4cup milk • 1cup breadcrumbs
7. Form into small balls and coat with flour. 8. Dip in egg-milk mixture and roll in bread crumbs.
Notes : 9. Fry in deep fat until brown (can be frozen at this point) Eat it when it’s hot, Delicious! 10. Bake in a 375 degree oven for 15-20 minutes 11. SERVE HOT.
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03 Dessert Kaiserschmarrn - Apple Strudel
Risalamande - Schwarzwalder Kischtorte
29
Kaiserschmarrn Calories 4 Servings
Ingredients :
40 min
230 Kcal
How to do :
• 4 eggs, separated
1. Preheat the oven to 170 degree convection. Provide two
• 50g sugar
oven-proof pans (ie also with heat-resistant pan handle)
• 125g flour
(if you want to use the recipe for 2 persons and cut in
• 125ml milk
half, you only need one pan)
• 1 pinch of salt • 1 pinch of cinnamon • 1 handful of dried, roughly chopped cranberries and 1 handful of chopped
2. Beat the egg whites until stiff, let 50g sugar slowly trickle in. Mix the yolks, milk, flour, salt and cinnamon. Add half of the egg whites to the egg yolk mixture, then add the
• roasted almonds 60g butter
second half of the stiff egg. Also chop the chopped
• icing sugar
cranberries quickly.
• Who wants: 1/2 Peppermint Bar / Candy Cane, roughly tapped
3. In the pans melt each 30g of butter. Divide the dough into both pans and allow to stand in the oven for 10-12 minutes.
Notes : 4. Take Kaiserschmarrn from the oven (but carefully please, On Christmas Day, Kaiserschmarrn regulary be eaten
very hot!), Immediately with the help of a plate toppling
with loves one and family. Don’t forget shared with your
and with the previous underside up again let slide into
loves one
the pans. The Kaiserschmarrn now with the help of two forks to pick, give the chopped roasted almonds over, generous powdered sugar and enjoy. I just sprinkled Candy Cane peppermint candy cane pieces over it for fun.
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How to make Kaiserschmarrn
31
Apple Strudel Calories 8 Servings
Ingredients :
1 hr 50 min
230 Kcal
How to do :
• 1/2 cup apple juice
1. Preheat the oven to 350 degrees F. Combine the apple
• 1/2 cup golden raisins
juice and raisins in a small bowl and let sit for 15 minutes.
• 5 Granny Smith apples, peeled, cored, halved, and thinly sliced
2. In a saucepan, combine the apples, brown sugar, and 1/2
• 1/2 cup brown sugar, packed, plus more for sprinkling
cup water. Bring to a simmer and cook until the apples
• 1 tablespoon ground cinnamon
soften and breakdown. Set aside and let cool.
• 1 tablespoon granulated sugar • 1/4 cup chopped pecans • 2 to 4 tablespoons butter, cut into pieces
3. Combine the cinnamon, granulated sugar, and nuts together. Melt 2 to 4 tablespoons butter.
• 7 sheets phyllo dough, thawed • 2 to 4 tablespoons butter, melted, plus more for brushing
4. Lay out a phyllo pastry sheet, brush with butter, sprinkle with nut sugar mixture, and put another sheet on top.
• Whipped cream, for serving
Repeat this process until all 7 sheets are used up. 5. On the last buttered sheet, put stewed apple mixture in a line across the sheet horizontally, leaving 1- inch on
Notes :
each side.
Eat with your loves one!
6. Carefully roll the pastry away from you to resemble a log. 7. Close the ends with your fingers, brush the top with butter, and sprinkle extra brown sugar on top. Bake in the oven until lightly browned and crisp on top, 35 to 40 minutes. Let cool and serve in 2-inch slices with whipped cream.
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How to make Apple Strudel
33
Risalamande Calories 6 Servings
Ingredients :
50 min
656 Kcal
How to do :
For the Rice Pudding:
1. Bring the rice, salt, lemon zest, sugar and water to a boil
• 1 cup arborio rice
in a medium-sized stock pot. Boil for 3 minutes, add the
• 1 1/4 cup water
milk and return to a boil. Reduce the heat to low, cover
• 4 cups milk
and simmer for 30-35 minutes, stirring occasionally,
• 1/4 teaspoon salt
increasing the frequency during the last 10 minutes
• 2 teaspoons finely grated lemon zest
to prevent scorching. Stir in the chopped blanched
• 2 tablespoons sugar
almonds.
• 4 ounces chopped blanched almonds 2. Let the rice cool and then chill for several hours or For the Risalamande:
overnight.
• 2 cups heavy whipping cream • 1/4 cup sugar
3. Beat the cream until it starts to thicken. Add the sugar,
• 2 teaspoons vanilla bean paste *not extract*
vanilla bean paste and almond extract and beat until stiff
• 1/2 teaspoon quality almond extract
peaks form. Be careful not to over-beat. (Note: The rice
• Cherry Sauce warm
will may be very stiff. Stir it to loosen it up and then stir
• Sprigs of fresh mint for garnish optional
it more after the cream has been added to break up any clumps.)
Notes :
4. Serve the Risalamande at room temperature with the warm cherry sauce.
You can make the Risalamande a day ahead, then pull it out of the fridge to warm it up to room temperature and serve it with warm cherry sauce.
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How to make Risalamande
35
Schwarzwalder Kischtorte
Calories 8 Servings
3 hr 10 min
440 Kcal
How to do : 1. Preheat oven to 350 degrees. Grease and flour two
6. Allow cakes to cook for 10 minutes in the pans sitting
9inch round cake pans. I also line mine with parchment
on wire racks. Remove cakes from pans and allow to
and grease and flour the parchment.
cool completely before frosting and filling.
2. Sift together flour, cocoa, coffee and salt. Using the
7. Bring water and remaining 1/4 cup sugar to a boil in
paddle attachment to your electric stand mixer, beat
a small saucepan. Continue cooking until sugar is
egg yolks with 1/2 cup sugar until they become thick
dissolved. Stir in 2 tablespoons kirsch, if using, and
and lightened in color. When this happens, you will be
cherries. Let sit for 30 minutes.
able to pull the paddle out of the eggs and the egg will fall off the paddle in a way that looks like a ribbon. This will probably take three or four minutes. 3. In a separate bowl (or you can remove the yolks and
8. Brush both cake layers with about 3 tablespoons each of the liquid you strained off the cherries. 9. Frost one layer with whipped cream. Top whipped
thoroughly wash the bowl you were using) beat the egg
cream with cherries and press them lightly into the
whites using the whisk attachment until soft peaks form.
whipped cream.
Continue beating, while slowly pouring 1/2 cup sugar. Continue beating until stiff peaks form.
10. Top with second layer and frost the entire cake with whipped cream.
4. Fold 1/3 of the egg whites into the egg yolks to lighten the yolks. Then, fold in the remaining whites. Fold in flour
11. If desired, use a vegetable peeler to create curls out of
mixture, 1/4 at a time. Folding until all streaks disappear
the chocolate and garnish the cake with the chocolate
between each addition.
curls and additional cherries. I always make the chocolate curls while I am letting the cherries sit in the syrup.
5. Divide batter evenly between the two prepared pans. Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. 36
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Ingredients : • 3/4 cup cake flour
• 4 oz. good quality dark chocolate (optional)
• 1/4 cup Dutch-process cocoa
• 1/4 cup water
• 1/2 tsp. instant coffee
• 3 Tbsps. kirsch, divided (optional)
• 1/8 tsp. salt
• 3 cups heavy whipping cream
• 6 eggs, at room temperature, separated • 1 1/4 cups sugar, divided
Notes :
• 1 tsp. vanilla extract • 1/2 pound cherries, pitted, stemmed, and halved plus more for garnish • 2 Tbsps. confectioners’ sugar
You can make the Risalamande a day ahead, then pull it out of the fridge to warm it up to room temperature and serve it with warm cherry sauce. How to make Schwarzwalder Kischtorte
37
Bibliography Kimberly Killebrew. https://foodal.com/recipes/pasta/german-swabian-pockets/ https://www.daringgourmet.com/homemade-german-spaetzle/ https://www.daringgourmet.com/kaesespaetzle-swabian-german-macaroni-and-cheese/ https://www.daringgourmet.com/risalamande-danish-almond-rice-pudding-with-cherrysauce/
Anetta. http://thewanderlustkitchen.com/how-to-make-german-pork-schnitzel/ http://thewanderlustkitchen.com/german-goulash/
Oma Gerhild. https://www.quick-german-recipes.com/beef-rouladen-recipe.html Nina-Kristin Isensee https://foodal.com/recipes/pasta/german-swabian-pockets/ https://thymetoindulge.wordpress.com/2015/03/29/swabian-maultaschen/ Hans Rockenwagner. http://www.foodandwine.com/recipes/german-style-pretzels Julia. https://platedcravings.com/kaiserschmarrn-recipe/ https://platedcravings.com/apple-strudel-recipe/ Jeanny. https://www.zuckerzimtundliebe.de/2014/12/rezept-fur-weihnachts-kaiserschmarrn-mitcranberries-und-gebrannten-mandeln-ja-so-ein-weihnachtsschmarrn-adventsrezeptadventsfruhstuck-weihnachtsbackerei/ Lorraine L. http://www.geniuskitchen.com/recipe/sauerkraut-balls-13700
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German Foods
“
People who love to eat are always the best people D
”
- Julia Child
elicious German Foods Cookbook ontains only the best Germany foods from thousand recipes of Germany foods
that you should try like a Kaiserchmarrn / German Pancakes, Spatzle, Famous Pretzle, and more. Delicious German Food cookbook will help you to learn with the most basic and easiest step in cooking any recipe for all occasions. Want to experience how delightful and unique every flavor of German Cuisine and Patisserie even when you are at home? YES? Definitely you should! Because it’s Deliciouuuuuss!
40
Delicious
German Foods
