Authentic German Tiramisu Cake
We all know the famous Italian dessert Tiramisu, and in Germany it is very popular too. We found a recipe for a German Tiramisu cake that is irresistible. The Tiramisu cake has a filling for which you use Mascarpone, Espresso and Amaretto. Try this awesome recipe and bake the cake for your next dinner party, use it as a festive menu dessert or a candle light dinner for Two – Happy Baking!
Ingredients Tiramisu Cake
Biscuit Base Cake
5 eggs
150 g sugar
100 g flour
50 g ground almonds
Filling
4 sheets gelatin, white
4 egg white
100 g sugar
500 g Mascarpone
1 tbsp lemon peel (organic lemon)
50 ml cold espresso coffee
4 tbsp brandy
4 tbsp Amaretto (optional)
2 tbsp cocoa powder, unsweetened
Baking Instructions Tiramisu Cake
– Pre-heat oven to 180 C or 350 F
– Grease a spring form or layer it with baking paper.
Biscuit
– Separate eggs; beat egg white until firm.
– Beat egg yolks with sugar and 2 tbsp warm water until creamy. Place firm egg white on top, sprinkle flour and almonds on top then mix everything carefully.
– Fill it into a spring form. Bake it for 40 minutes; let it cool off.
Filling
– Soak gelatine in water; beat egg yolks with sugar until creamy; add Mascarpone and lemon peel.
– Drip gelatine into the cream while stirring.
– Cut biscuit in half and place the first half on a cake platter.
– Mix brandy with Amaretto and coffee and drip the first half of the biscuit with the liquid; add half of the Mascarpone cream.
– Place second half of the biscuit on top, drip remaining liquid on it and place the cream on top, spread all around the cake.
– Keep the cake for at least 4 hours in the fridge and before serving dust with cocoa powder.
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Authentic German Kale Soup
German Kale Soup: “Grünkohl” or Kale is a typical German vegetable which is used in many German recipes for seasonal fall or winter recipes. Frozen kale is very convenient for making a soup; use it fresh or frozen, and keep on mind that the cooking time for kale is always quite long. If you cannot get frozen kale, fall or winter is the season to find fresh kale in almost any supermarket.
Tips: Select only kale with crisp dark leaves; avoid bunches with limp, wilted, or yellowed leaves. Kale can be stored for several days in a plastic bag in the refrigerator crisper; sometimes you can store Kale even for more than 1 week.
If you use fresh kale for this recipe wash it well. Discard any limp or discolored leaves, and cut away tough stems. Shred, chop, or cook whole (cut large leaves in half). Happy Cooking!
Ingredients German Kale Soup
3 small onions (300 g)
30 g butter or clarified butter
600 g kale (frozen, chopped)
1 1/2 l vegetable or beef broth – How to make Vegetable Broth –
100 g bacon or German Speck
3 tbsp instant mashed potato powder or 1 grated potato
1/8 l heavy cream
salt, pepper to taste
Cooking Instructions German Kale Soup
– Peel onions, chop them fine, and sauté half of them in butter until transparent.
– Add frozen kale and fill it up with broth; let it simmer for 50 minutes on low heat.
– Cut bacon in cubes; in a pan fry it without adding any additional grease.
– Add the remaining onions and sauté them until transparent.
– Add the potato powder to the kale and bring it again to a boil; add the cream, spice with salt and pepper.
– Before serving the soup sprinkle the bacon-onion mix on the soup.
Serve with fresh bread and butter.
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How to Make Quark Easy and Fast
Learn Step by Step How to Make Quark Easy and Fast
Ingredients
Pasteurized milk about 1 cup
1-2 lemon
coffee filter and paper filter
Small bowl and a glass
Lemon juicer and a spoon
Instructions Make Quark Easy and Fast
– Squeeze lemons (you need for a bowl of quark the juice of 1-2 lemons)
– Pour squeezed lemon juice into the milk.
FIRST PART
The first part (of 2 parts) of making quark is done. The acid of the lemon will cause the milk to clot.
You will see the clotting process when you stir the milk and it will become thicker.
– Place the paper coffee filter into the filter and put it on a glass or jar.
– Pour the whole lemon-milk into the filter.
SECOND PART
Now the second part of quark making has begun that is separating the solid from the liquid substances.
– Within some minutes you will see in the glass a clear liquid (whey) which you will not use for anything else. You can throw it away.
– After 10-15 minutes remove the quark (which is in the filter) with a spoon or just turn the filter upside down over a bowl.
Should the quark taste too much like a lemon, repeat the filtering process by pouring some water into the quark. The quark remains in the filter but the lemon juice will be in the water.
Now chop fresh chive and mix it with the quark; tastes great on pumpernickel, fresh bread or whole rye bread. Or add some fruit and jam, for a sweet taste.
It is not that difficult.
TIPS
Mix some heavy cream into the quark, this makes it creamy.
Mix it with parsley, garlic, onions, cress, salt, pepper, curry or your favorite spice.
Garlic and grated fresh cucumber makes a great Greek quark named “Tzatziki”.
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Topkiss Burger – The Ultimate Sweet German Snack
The Topkiss Burger or Mohrenkopf Brötchen in German was and still is the ultimate snack for every German child. Everyone who grew up in Germany or has lived there for a while knows this snack. This German recipe – it is actually not a “real” recipe – brings back sweet memories of the childhood.
Back then there was this little grocery store on my way to school, and every day we stopped to get a roll that had a Mohrenkopf (chocolate marshmallow or Topkiss) in the middle. That was our snack for school. Everyone loved it.
Mohrenkopf or Topkiss is a sweetened cream on a soft waffle base and coated with a thin layer of chocolate. A little bit similar to marshmallows but much softer.
How to Make the Topkiss Burger
– Get or bake your buns (see recipe for home made buns below) and cut them in half.
– Spread butter on one half (optional)
– Place a topkiss on the buttered half and cover it with the other half of the bun.
– Then with both hands squeeze the two bun halves together so the topkiss gets smashed.
See the recipe of How to make German bread or rolls
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German Soups: Porcini Soup or Steinpilzsuppe
German Soups are awesome! One classic German soup is the “Steinpilzsuppe” or Porcini soup. The fall season is mushroom season in Germany and especially in Bavaria you can find this great mushroom, the Boletus, Porcini or Steinpilz in the forests. Porcini is the most popular of the boletus mushrooms.
Varieties in addition to the porcini mushroom are red and yellow bolete, white king bolete, butter bolete, ragger’s bolete, and painted slippery cap. However, porcinis are definitely the most desirable for cooking and eating. They have an earthy, rich and deep flavor and are used for sauces as well. If you cannot get fresh porcini the dried ones are as good. This is a classic German recipe for a porcini soup – Happy Cooking!
Ingredients Porcini Soup
30 g porcini, dried
800 ml hot vegetable broth
50 ml dry white wine
1 small onion or 1 chalotte onion
1 tbsp ghee (clarified butter)
1-2 potatoes (floury)
2 egg yolk
100 ml heavy cream
salt, pepper, nutmeg
Cooking Instructions Porcini Soup
(serves 4)
– Wash mushrooms, then soak them for 1 hour in hot vegetable broth or hot water
– Peel, chop onion and potatoes.
– Drain porcinis and add the water to the broth.
– Cut porcinis in very fine pieces.
– Melt ghee, saute onion and porcinis until transparent, add white wine and then the broth; add potatoes.
– Let simmer for about 20-25 minutes.
– Puree the soup. Let cool off a bit.
– Mix egg yolk with heavy cream and fold it into the soup (don’t bring it to a boil anymore).
– Spice with salt, pepper and nutmeg to taste.
– Sprinkle with chopped parsley and serve with fresh bread.
Picture credit
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Home made German Beer Liquor Recipe
Beer liquor is a somewhat traditional and local specialty in regions where they brew beer and where hops is growing as well. On the photo you can see a bottle of liqueur that was produced in the German city “Vilshofen of Bavaria”. It is made out of the beer from the local brewery Wolfstetten. They brew a special double bock beer and this is used for the liqueur making. You can drink the liqueur also hot with some whipped cream on top, spiced with a pinch of Cardamom. It is easy to make it yourself. Happy Brewing!
Ingredients Home made German Beer Liquor Recipe
4 bottles (2 l) beer, preferably Bock beer
750 g sugar
2 vanilla beans
½ stick cinnamon
5 cloves
1 l Schnaps or 96 % alcohol such as Everclear – find it here: http://www.winechateau.com/sku1004371.html (don’t use Vodka or Gin)
Instructions
– Bring beer, sugar and all spices to a boil.
– Reduce heat and let it simmer for 15 minutes.
– Turn off oven and let it soak for 1 hour.
– Pour it through a sieve and bring it again to a brief boil; then add alcohol.
– Fill it in dark bottles and keep it at a cool and dark place for some weeks until you can enjoy it.
Photo source: http://www.braun-edle-braende.de/de/Likoere/Vilshofener-Bierlikoer
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Rumtopf Fruit Pot Ruedesheim Style
Learn today how to make the Rumtopf Ruedesheim Style. In German we call it “Ruedesheimer Fruechtetopf” or fruitpot, and it is an original recipe from Asbach Uralt in Germany.
Ingredients Rumtopf Fruit Pot Ruedesheim Style
Use a 3-4 liter stoneware, earthenware or china pot, or a jar. Choose either a variety of different fruits or just one kind.
Fruit to use:
Strawberries, gooseberries, cherries, apricots, peaches, plums, damsons, mirabelles, pears, oranges, mandarin oranges, or pineapple – fresh, frozen or canned. Preferably fresh fruit.
Instructions Rumtopf Fruit Pot Ruedesheim Style
– Wash fresh, ripe fruit and dry on a tea towel or absorbent paper.
– Drain canned fruit well.
– Fill the container with 600 g of fruit, 400 g of sugar and a 0.7 l bottle of Asbach Uralt.
– Add more fruit depending on the season, sugar and Asbach Uralt in the same ratio until the container is full, stir carefully from time to time.
– Store in a cool, dry, dark place until fall or winter. Christmas is the perfect time to enjoy the original Rüdesheim fruit pot.
Suggestion
Always ensure that the fruit is well covered with Asbach Uralt, fruit on the surface will sink after a while. Close firmly each time anything is added or removed.
Recipe Ideas to use the Rumtopf Fruit Pot Ruedesheim Style
- As a dessert: Serve Rüdesheim fruit in a glass dish with ice-cream and a whipped-cream topping.
- As the crème de la crème: Rüdesheim fruit makes puddings and creams just perfect.
- As a filling: Drain Rüdesheim fruit and use whole, finely chopped or mashed as a filling for crêpes, pancakes or omelets.
- As a sauce: Strain Rüdesheim fruit and enjoy the puree hot or cold with ice-cream, puddings or creams.
- As a flambé: Heat Rüdesheim fruit in a flambiere, douse with warm Asbach Uralt; serve flambéed on ice-cream, puddings or creams.
Where to buy Asbach Brandy
Find Asbach Ural brandy in special German stores, or at Bevmo, liquor liquidation, Schop Wine Direct, Total Wine and other liquor specialty stores.
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Herring Salad with Potatoes – German Fish Specialty
Herring salad with potatoes is a typical herring dish from Germany especially from the North. It is made after New years Eve as a hang over breakfast or served at Ash Wednesday.
Matjes fillets are a Northern German food specialty. For the salad you can use German Bismarck Herring or matjes herring fillets – best without any preservatives! Happy Cooking!
Ingredients Herring Salad with Potatoes
2-3 Matjes herring or Bismarck herring fillets (pickled) – Find Herring here –
2 apples (green)
4 pickles (sour pickles, cornichions)
2-3 small onions
500ml heavy cream (or half milk and half yogurt)
oil, vinegar, salt, pepper to taste
decorate with onion rings, tomatoes and/or radishes
Cooking Instructions Herring Salad with Potatoes
– Cut herring in small pieces; peel apples and cut in cubes, pickles in cubes as well.
– Peel onion and slice it.
– In a bowl mix heavy cream with vinegar and sugar ( should be sweet-sour). Then add oil.
– Mix well. Spice with salt and pepper to taste but be careful as the herring contains already salt.
– Add all remaining ingredients, mix well and serve after 2 hours.
– Serve with boiled potatoes.
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