062 New Year's Aperitif

Ingredients:

• 2 tablespoons of sugar
• 50 ml water
• 1 vanilla bean
• 1 small pineapple
• juice of a lemon
• half a bottle dry cold white wine
• cold sparkling wine
• star fruit

Open the vanilla bean and take out the mark. Put in a small pot, add water and sugar. Boil it. Let it cool.

Cut the pineapple into small pieces. Put into the syrup. Add lemon juice and white wine and stir it. Keep cool. Short before serving cut the star fruit into slices. Fill the glasses half with the mixture, fill up with sparkling wine and decorate with a star fruit slice.

061 Colorful peppers

Ingredients:

• 500 g yellow peppers
• 500 g red peppers
• 500 g green peppers
• 6 garlic gloves
• 1/2 tablespoon of olive oil
• 2 teaspoons of salt
• 1/8 vinegar

Wash peppers, drain well and cut into 2 cm wide stripes. Peel and cut garlic. Heat the oil. Add peppers and garlic. Turn the heat down. Add salt and stir it.

Cover it and let it simmer for 20 min. Fish out the peppers with a skimmer and put into prepared glasses. Mix the cooking juice with vinegar and boil it for 5 minutes. Fill the liquid in the glasses and close them immediately. Store cold and dark and it will keep well for 6 weeks.

060 Mushrooms in Balsamico

Ingredients:

• 1 kg mushrooms
• 4 garlic gloves
• 4 bay leaves
• 4 branches of rosemary
• 1 bunch of basil
• 100 ml aceto balsamico
• 1 teaspoon of sea salt
• 4 tablespoons of olive oil

Clean the mushrooms and cut off the ends. Use kitchen paper not water. Peel the garlic. Wash the herbs and dry with kitchen paper.

Put garlic, all herbs, aceto balsamico, 400 ml water, salt and olive oil into a pot and boil it. Add mushrooms and cook it covered for 3 minutes, stir twice. Fish out the mushrooms with a skimmer and put them into glasses. Add herbs. Let the liquid boil again and fill it over the mushrooms. Close the glasses and let stand for two days. Keeps well in fridge for 3-4 weeks.

059 Tomato pesto

Ingredients:

• 100 g dried tomatoes (not in glas)
• 1,5 tablespoons olive oil
• 50 g pine nuts
• 50 g parmesan cheese
• 5 garlic gloves
• 140 ml olive oil
• salt
• pepper
• olive oil

Put the dried tomatoes in boiling water and cook them soft within two minutes. Add 1,5 tablespoons of olive oil, then drain and squeeze well. Brown pine nuts in a pan without oil or butter. Puree tomatoes, garlic and pine nuts. Grate parmesan and mix it with the rest. Add olive oil and season with salt and pepper. Fill into glasses and cover the top with oil. Keeps well in fridge for 3-4 weeks.

058 Feta cheese tomoto cream

Ingredients:

• 200 g feta cheese
• 50 g dried tomatoes
• 2 tbsp. of olive oil
• 1 garlic glove
• olive oil

Crumble the feta cheese, cut the tomatoes, peel garlic. Puree all with a blender and add little by little olive oil. Fill into glasses and cover the top with oil.

Keeps well in fridge for several weeks.

057 Apple chutney

Ingredients:

• 1 kg sour apples (Boskop)
• juice of two lemons
• 50 g fresh ginger
• 1 red chili pepper
• 1 teaspoon tumeric
• 2 teaspoons of salt
• 8 tablespoons of brown sugar
• 8 tablespoons of apple vinegar
• 8 tablespoons of water

Peel apple, cut out cores, cut into big pieces. Put the apples in a big pot, mix with lemon juice. Peel ginger and grate it. Wash chili pepper and put out the seeds (if you want).

Cut into fine slices. Mix both with tumeric, salt, sugar vinegar and water in the apple pot.

Cook it and let it simmer at medium heat for 20 minutes. Stir regularly. Fill into prepared glasses.

056 Onion chutney

Ingredients:

• 500 g red onions (peeled)
• 4 tablespoons of oil
• 2 tablespoons of brown sugar
• 1/2 teaspoon of salt
• 50 ml Balsamico vinegar
• 50 ml red wine (or water)

Peel onions. Cut in slices. Heat the oil in a pan, fry the onions for 5 minutes. Add sugar and salt, fry for another two minutes. Add vinegar and red wine and simmer for 15 minutes on low heat, stir occasionally. Fill into prepared glasses.

055 Herbal oil

Ingredients:

• 1/4 l olive oil
• different herbs: branches of rosemary, garlic glove, 1/2 teaspoon of peppercorns, 1 chili pepper, bay leaves
• one bottle of 250 ml

The bottle must be clean and dry. Put the herbs as you wish in the bottle. If you use chili peppers, then make several cuts into it (so it will not float in the bottle). Fill the bottle with olive oil, so all the herbs are covered with oil. Keep the herbal oil well closed and cool. Try the oil after 3 weeks. Possibly take out the herbs.

054 Raspberry vinegar

Ingredients (for 250 ml):

• 50 g raspberries (fresh or frozen)
• 1 tablespoon vinegar essence
• 200 ml dry rose wine
• one bottle of 250 ml

Rinse out the bottle with hot water. Put the unwashed raspberries in the bottle, add vinegar and wine. Close the bottle.

Keep the vinegar in a sunny or warm place for a week. Then store cool and dark, you can leave the fruits in the bottle.

053 Yoghurt liqueur

Ingredients:

• 500 g fruit yogurt
• 1/4 l fruit juice fitting the yogurt
• 1/4 l corn schnapps
• 6 cl rum
• 150 g sugar
• 2 packs of vanilla sugar

Mix all ingredients, fill in bottles and keep cool over night. Before serving shake up. The liqueur is immediately drinkable.

052 Red wine liqueur

Ingredients:

• 700 ml red wine
• 1 vanilla bean
• 200 ml red grape juice
• 3 tablespoons sugar
• 300
• ml Grappa (38%)

Slit open the vanilla bean and take out the vanilla. Mix it with sugar and juice and cook it in a pot. Let it cool down. Filter the mixture, mix it with wine and grappa and fill the bottles with it. The liqueur is ready to drink.

051 Wholemeal party rolls

Ingredients:

• 1 kg spelled wholemeal flour
• 2 packs dry yeast
• 1 tablespoon salt
• ca. 700 ml lukewarm milk
• for sprinkling: sesame, poppy, sunflower, pumpkin seeds

Mix a yeast dough from the first four ingredients and put at a warm place for an hour.

Shape small party rolls or braided bread rolls. Put on baking sheets with parchment paper and give it another 15 minutes. Preheat the oven at 200 °C. Spread all rolls with warm milk and sprinkle with seeds. Bake for 10 - 15 minutes depending on size.

050 Crumbly cheese biscuits

Ingredients:

• 250 g flour
• 1/2 teaspoon of baking soda
• 1 teaspoon of salt
• 1 teaspoon of paprika powder
• 1/2 cup of cream
• 150 g butter
• 180 g grated Emmentaler cheese

Mix all ingredients to a dough, put in aluminium foil and keep cool for an hour. Preheat the oven to 200 °C. Roll out the dough 3-4 mm thick, cut out different shapes. Put the biscuits on sheets with parchment paper.

• 2 egg yolks
• 1 tablespoon of water

Mix the egg yolks with water and spread it on the biscuits.

• sunflower, cummin, sesame, poppy seeds, fine grated cheese

Cover the biscuits with different seeds or cheese.

Bake the biscuits 10 minutes until golden.

049 Christmas jam

Ingredients:

• 1 kg frozen berries
• 500 g gelling sugar 2:1
• 1 pack gingerbread spice
• 1 tablespoon rum

Mix the unfrozen berries with sugar and ginger-bread spice and leave for one hour. Cook it in a big pot for 4 minutes. Then add the rum and fill the jam in prepared glasses, close them and let them stand on the top for 5-10 minutes.

048 Apple pineapple jelly

Ingredients:

• 650 ml clear apple juice
• 200 g chopped pineapple
• 350 g sugar
• 1 pack Gelfix Super

Add apple juice & pineapple to a pot. Mix Gelfix & sugar, then mix it with the fruit mix. Cook it & let it boil for at least 3 min. Then fill the prepared glasses & let them stand on top for 5 min. During cool down turn the glasses, so the fruits spread evenly.

047 Grapefruit jam

Ingredients:

• 750 g pink grapefruit juice
• 250 g pink grapefruit fillets
• 500 g gelling sugar 2:1
• 1 tablespoon rum

Mix grapefruits, juice and sugar and quickly boil it. Let it cook for 4 min.

Add rum and fill the mixture in prepared glasses, close them and let them stand on the top for 5-10 minutes.

046 Crisp corners

Ingredients:

• 300 g flour
• 1/2 teaspoon baking soda
• 200 g butter
• 100 g sugar
• 1 egg
• 1 pinch of salt
• 1 pack vanilla sugar
• for covering: sesame seeds, linseed, pumpkin and sunflower seeds, 150 g honey, 75 g butter

Mix flour and baking soda, add butter flakes, sugar, egg, salt and vanilla sugar, knead everything together. Put in cling foil and keep cool for an hour. Preheat the oven at 150 °C.

Cook 3 tablespoons of water, honey and butter for the covering. Brown the seeds in a pan. Add the honey-butter mixture and let it boil shortly.

Roll out the dough on the baking sheet with parchment paper. Put the covering on top. Bake for 20 minutes. Cool it and cut into triangles.

045 American cookies

Ingredients:

• 150 g butter
• 100 g sugar
• 100 g brown cane sugar
• 100 g chopped hazel nuts
• 100 g chocolate droplets
• 1 bottle of vanilla flavoring
• 1 egg
• 180 g flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• powdered sugar

Mix butter and sugar and stir till foamy. Add vanilla flavour and egg and mix it. Add flour, bakingsoda and salt, stir it. Mix it with hazelnuts and chocolate droplets. Put small heaps with a teaspoon on a baking sheet with parchment paper. Bake it 12-14 minutes at 175 °C. Cover the cold cookies with powdered sugar.

044 Eggnog coconut truffles

Ingredients:

• 200 g white chocolate
• 50 g soft butter
• 2 packs vanilla sugar
• 80 ml eggnog
• 50 g shreded coconut

Chop the chocolate and melt it. Put the butter in a mixing bowl, add liquid chocolate, vanilla sugar and eggnog and use the mixer. Let it cool for 45 minutes. Cut the mixture into small pieces and shape small balls. Put the coconut on a soup plate and roll the truffles in it.

Keep cool and eat soon.

043 Marzipan Nougat chocolates

Ingredients:

• 200 g marzipan
• 50 g powdered sugar
• 50 g ground almonds
• 2 tablespoons amaretto
• 200 g nougat
• 30 g semisweet chocolate
• 1 teaspoon pistachios

Sieve the powdered sugar. Knead together marzipan, powdered sugar, almonds and Amaretto. Cut the marzipan mixture into 4 equal parts. Roll out each part in a rectangular shape (15 cm by 12.5 cm). Melt the nougat in a water bath and stir until creamy. Put one third of the nougat on one marzipan plate, then add another plate. The final plate remains without nougat. Put it in the fridge for 2 hours. Melt the chocolate and cover the top, decorate with pistachios. When cold, cut into dices.

042 Florentines

Ingredients:

• 100 g sliced almonds
• 100 g slivered almonds
• 25 g butter
• 50 g sugar
• 50g honey
• 50 g candied cherries
• 1 pack vanilla sugar
• 100 g dark chocolate

Slice cherries in small pieces. Brown the almonds in a pan or in the oven. Preheat the oven to 180 °C and cover the baking sheets with parchment paper.

Mix butter, sugar, honey and vanilla sugar in a small pot and melt it at small heat and brown while stirring. Mix it with almonds and cherries and let it simmer for 5 min.

Put always a teaspoon of the almond mixture on a baking sheet. If the mixture hardens, warm it up again. Put the Florentines in the middle of the oven for 7 minutes. After baking let them cool down for 5 minutes, then move the parchment paper from the baking sheet and let them cool down completely.

Melt chocolate and dip the bottom of the Florentines in it before putting them back on the parchment paper. Wait till dry.

041 Almond splitters

Ingredients:

• 300 g almond slivered
• 100 g milk chocolate coating
• 100 g dark chocolate coating
• 100 g white chocolate coating

Brown the slivered almonds in a pan or in the oven and let them cool down. Melt first the white chocolate and mix it with 100 g almonds. Use two teaspoons to make small heaps on cling film coated plates. Let them cool. Repeat the same next with milk chocolate and finally with dark chocolate.

039 French tomato soup

Ingredients (for 2-3 ppl):

• 2 tablespoons olive oil
• 1 onion
• 2 garlic gloves
• 550 g big tomatoes, cut in cubes
• fresh herbs: basil, thyme, rosemary
• 1 tablespoon honey
• 1/2 package pureed tomatoes
• salt, pepper
• crème fraiche
• croutons

Heat olive oil and saute the chopped onion in it for two minutes, then add garlic. After another minute add tomatoes, herbs and honey. Let it simmer for half an hour. Season with salt and pepper. Puree the soup, add pureed tomatoes and Maggi seasoning.

Serve with a teaspoon of crème fraiche and top it with a basil leaf.

038 Cherry Crumb Cake

Ingredients:

• a glass of cherries
• a packet of pudding powder vanilla
• 200 g sugar
• 400 g flour
• 250 g butter
• a packet of vanilla sugar
• a pinch of baking soda
• a pinch of salt
• 2 egg yolks

Mix flour, sugar, vanilla sugar, baking soda and salt. Add egg yolks and butter. Knead it to springles and crumbs. Put baking paper in a round baking form and press 2/3 of the dough on the bottom and make also a rim.

Drain the cherries through a sieve. Add water to the juice so it is half a liter. Mix a part of it with the pudding powder and boil the rest of it. Add the mixture and let it cook for a minute. Then add the cherries. Spread the cherries on the dough and then put the remaining crumbles on it.

Put it in the oven at 200°C for 30 minutes, then let cool down.

037 Banana cake

Ingredients:

• 125 g melted butter
• 170 g sugar
• 2 eggs
• 125 g flour
• 1,5 teaspoon of baking soda
• 1 ripe banana, smashed
• 125 g fresh cheese

Heat oven to 180 °C. Whisk butter and sugar until frothy. Add eggs and keep whisking. Add flour and baking soda and mix all to a smooth dough. Finally add banana and fresh cheese. Fill in a oiled and floured box form and bake for 25 minutes. Prick in a wooden stick, the cake is ready when it comes out clean.

036 Chicken fricassee

Ingredients (for 4 ppl):

• 4 chicken culls without skin
• salt, pepper, flour
• 250 g white mushrooms
• 500 ml vegetable broth
• 100 ml white wine
• a cup of crème fraiche
• lemon juice
• 300 g green asparagus

Season the chicken culls with salt and pepper and turn in flour. Fry shortly in the pan from both sides, then take them out. Clean the mushrooms, cut them and put them in the pan. Scatter some flour over them and pour in broth and wine. Boil it, then add culls and let them cook for 20 min at medium heat. Add crème fraiche and let it boil again. Season it with salt, pepper and lemon juice. Take out the chicken culls, let them cool and cut the meat off the bones.

Prepare the asparagus as in recipe 32 and cut it twice.

Add asparagus and meat to the sauce and serve with rice.

035 Pavlova

Ingredients:

for meringue:

• 4 egg whites
• 120 g powdered sugar
• 50 g sugar
• 1 tablespoon of corn starch
• 1 teaspoon of lemon juice

for cream:

• 4 egg yolks
• 50 g sugar
• 1 teaspoon vanilla
• 1 tablespoon of corn starch
• 650 ml milk
• a packet of vanilla pudding powder
• 100 g cream

additional:

• 200 g cream
• fresh fruits (strawberries, kiwis, ...)

Heat the oven to 120°C. Cover a baking form with baking paper.

For the meringue, whisk the egg whites stiff. Then add the powdered sugar spoon by spoon. Add normal sugar, corn starch and lemon juice. Fill the mixture in the form and let it bake 75 minutes in the oven without ventilation. Then switch the oven off and let the meringue cool inside.

Prepare the vanilla pudding with half a liter of milk.

Mix egg yolks, sugar, vanilla and corn starch and whisk until creamy, then put it in a pot. Add milk and cream and stir it on medium heat until it thickens. Boil it shortly, reduce heat and let simmer for two minutes. Take it off the stove and let it cool down.

Take the meringue out of the oven and let it further cool down. Mix the cream and pudding. Pour the mixture on the meringue and smooth it. Put it for an hour in the fridge.

Serve it with whipped cream and fresh fruits.

034 White asparagus

Ingredients:

• 500 g white asparagus
• teaspoon of lemon juice
• teaspoon of salt
• pinch of sugar

Wash the asparagus, cut the ends, peel them below the tips. Put a flat, big pot with one liter water on the stove. Add lemon juice, salt and sugar. When the water is boiling, add the asparagus. Boil it for 15 minutes on low heat.

Best serve with Sauce Hollandaise.

033 Sauce Hollandaise

Ingredients:

• 125 g butter
• 3 egg yolks
• 2 tablespoon of water
• 1 teaspoon of lemon juice
• salt
• pepper

Melt the butter without heating it.

Put a pot in a hot water bath and mix egg yolks, lemon juice, water and salt and use an electric whisk to make it creamy. Take the pot out of the water bath and add spoon by spoon the fluid butter. Season with salt and pepper and serve immediately. Do not heat the sauce again, as it would clot.

032 Green asparagus

Ingredients:

• 500 g green asparagus
• teaspoon of lemon juice
• teaspoon of salt
• pinch of sugar

Wash the asparagus, peel the lower third and cut the ends. Put a flat, big pot with one liter water on the stove. Add lemon juice, salt and sugar. When the water is boiling, add the asparagus. Boil it for 15 minutes on low heat.

Best serve with Sauce Hollandaise.

031 Herb butter

Ingredients:

• 125 g butter
• basil (6 leaves)
• thyme (branch)
• sage (3 leaves)
• balm (10 leaves)
• rosemary (branch)
• chives (10 stems)

Let the butter get soft at room temperature. Cut and chop the herbs.

Mix the herbs with the soft butter, then eat it or put it back to the fridge.

030 Pancakes with berries

Ingredients (for 15 small pancakes):

• 150 g flour
• 10 g baking soda
• 1/2 teaspoon of bicarbonate
• 1 pinch of salt
• 10 g vanilla sugar
• 1 egg
• 250 ml of milk
• 1 tablespoon of melted butter

Mix all the ingredients with a whisk. Heat a pan without fat.

Per pancake give two tablespoons of dough in the pan. As soon as bubbles show on the surface, turn the pancake and fry the other side for a minute.

Ingredients (for berry sauce):

• 200 ml maple syrup
• 300 g mixed berries

Mix ingredients in a pot and boil them for 2-3 minutes, then fill it in a jar to serve it.

029 Dried tomatoes

Ingredients:

• 500 g cherry tomatoes
• 2 teaspoons coarse sea salt
• 1 pinch of sugar
• 1 teaspoon dried thyme
• 2 tablespoons olive oil

Heat the oven to 220 - 250 °C. Cut the tomatoes in halves and put them with the cut sides up in oven proof form. Sprinkle salt, sugar, thyme and olive oil over them.

Put the form in the oven and switch it off. Leave the tomatoes in there for a night or a day and do not open the oven door.

028 Steak with zucchini and tomatoes

Ingredients:

• 4 Rib-Eye Steaks
• salt, pepper
• onion
• 3 garlic gloves
• 10 cherry tomatoes
• 2 zucchini
• 1 teaspoon rosemary
• 3-4 tablespoons mustard

Heat the oven to 180°C. Season steaks with salt and pepper and fry them from both sides with oil in a pan. Take steaks out and cover them with mustard. Then put them in the oven for 12-15 min, turn them from time to time. Take them out and rest them for 5 min.

Heat the remaining oil in the pan and brown the onion and garlic cut in stripes. Then add zucchini stripes and tomato quarters. Finally add salt, pepper and rosemary.

027 Rösti

Ingredients:

• 4-6 big, floury potatoes
• salt, pepper, nutmeg
• 3 tablespoons oil

Peel the potatoes and grate coarse. Season it with salt, pepper and nutmeg.

Heat the oil and put four portions of the Rösti pulp in the pan. Fry 3-4 minutes, then turn and fry from the other sides for some minutes.

026 Brownies

Ingredients:

• 225 g dark chocolate
• 225 g butter
• 30 g vanilla sugar
• 180 g sugar
• 3 beaten eggs
• 150 g almonds, chopped
• 100 g walnuts, chopped

Heat the oven to 170 °C. Melt the butter and chocolate in a pot on low heat.

Take the pot of the stove, add vanilla and normal sugar and let it cool down a bit.

Then add eggs, almonds and walnuts and put the paste in square baking form (24 cm x 24 cm) and let it bake 25-30 min until the surface is firm, but inside still humid. Let it cool down, then cut it into 16 pieces.

Serve with ice cream and/ or chocolate sauce.

025 Steak stripes with lemon and thyme

Ingredients (3 ppl):

• 1 rumpsteak (500 g, 2,5 cm thick)
• 1 tablespoon thyme
• 2 garlic gloves, pressed
• 80 ml olive oil, extra vergine
• peel and juice of half an untreated lemon
• pinch of salt
• freshly ground pepper

Heat a frying pan. Cut off the fat from the steak. Smear the steak with oil, then fry it from both sides for 3 min. Now the steak is still bloody inside, in the marinade it will cook a little bit more.

While the steak is frying, prepare the marinade in a flat casserole - mix oil, lemon peel and juice, garlic, thyme, salt and pepper.

Let the steak marinate from both sides 4 minutes. Then cut it in stripes and put some marinade over it. Serve with rosemary potatoes, green beans and sour cream.

024 Rosemary potatoes

Ingredients:

• potatoes
• rosemary
• olive oil

Peel and cut the potatoes. Put them in a casserole, add olive oil and rosemary.

Put in the oven at 200 °C for 30 minutes.

023 Clafoutis of berries

Ingredients:

• 4 eggs
• pinch of salt
• 50 g sugar
• 100 g marzipan
• 150 ml milk
• 25 g flour
• 25 g cornstarch
• 150 g berries (frozen or fresh)
• powdered sugar

Separate the eggs. Mix the egg whites with a pinch of salt and 20 g sugar and beat it to stiff snow. Beat egg yolks and the remaining sugar creamy. Puree the marzipan and milk in a high vessel.

Put the flour and cornstarch through a sieve on top of the egg yolk paste and stir it, then add the marzipan milk. Fold in the egg snow.

Put the paste in several small or big casseroles and add berries. Then bake it 15 - 20 min at 170 °C. Before serving sprinkle powdered sugar over it.

022 Swedish salmon

Ingredients:

• 3 salmon pieces
• dill, salt, sugar, pepper
• 3 spring onions
• 2 teaspoons mustard
• 2 tablespoons vinegar
• 200 ml sour cream
• watercress
• potatoes

Peel the potatoes and boil them in salt water until they are soft.

Put the salmon in a pan together with dill, chopped spring onions, salt, sugar, pepper and as much cold water to cover the fish. Let the water boil, cover the pan and let it cook on small heat for ten minutes.

Now prepare the sauce: stir 2 tablespoons of mustard and sugar with a whisk. Embezzle sour cream and vinegar and season it with dill and salt.

Serve the salmon with potatoes on watercress and top it with the white sauce.

021 Croissants

Ingredients:

• puff pastry
• beaten egg
• different stuff for the filling: Kinder chocolate bars, dark chocolate, ham, cheese

Heat the oven to 200 °C. Roll the dough and cut it into triangles. Lay it with the longest side to you, and put the filling about 2 cm from the edge and roll it to the top. Close the edges with your fingers and form a croissant.

Put them on a baking tray laid out with paper and spread the beaten egg on them. Bake them for 15 min, then they should be golden.

020 Fussili with salmon and avocado

Ingredients (4 ppl):

• 4 salmon pieces
• 500 g fussili (pasta)
• a ripe avocado
• parsles
• 4 tomatoes
• olive oil
• salt, pepper, sugar
• 2 lemons

Fry the salmon in a hot pan from both sides. Season it with salt, pepper and the juice of half a lemon.

Boil water and put in the pasta and prepare as mentioned on the package.

Mix the pulp of the avocado with salt, pepper, sugar and lemon juice. Puree it until smooth.

Decorate the plates with pasta, salmon, lemon & tomato slices and put the a avocado creme on top.

019 Bruschetta Avocado

Ingredients:

• 1 ripe Avocado
• 2 teaspoons of lime juice
• salt, pepper
• 4 thick slices of sourdough bread, toasted
• 1 tablespoon of chopped parsley

Halve the avocado, mix the pulp with lime juice. Smash it with a fork and season it with salt and pepper. Put the mixture on the bread and decorate it with parsley.

018 Prinzregententorte

What Wiki says: Prinzregententorte is a cake found mainly in Bavaria, which consists of at least six thin layers of sponge cake interlaid with chocolate buttercream. The exterior is covered in a dark chocolate glaze. The cake is named after Prince Regent Luitpold, who was Prince Regent of Bavaria beginning in 1886.

Ingredients:

dough:

• round cake form (22 cm Ø)
• 4 eggs
• 250 g sugar
• rubbed off skin of half a lemon
• 150 g butter
• 200 g flour
• just a trace of baking soda

filling:

• 200 g butter
• 200 g powdered sugar
• 3 egg yolks
• 1 tablespoon of vanilla sugar
• 150 g block chocolate

cover:

• 200 g powdered sugar
• 20 g coconut oil
• 40-50 g cacao
• 3 tablespoons of water
• chocolate decorations

Separate the eggs. Stir egg yolks and sugar with an electrical egg whisker until thick fluffy. Add lemon skin and fluid butter, then flour and baking soda. Whisk egg whites until very stiff and put them in the dough.

One by one bake 5-6 biscuit cake grounds in the baking form at 180°C for 10-15 min each. Let them cool down.

For the filling: whisk butter until creamy and white, go on and add powdered sugar, egg yolks and vanilla sugar. Melt chocolate, let it cool down a bit and then add to the butter cream.

Spread the cream on 5 of the six biscuits and stack one on the other. The final one went without cream.

Heat a metallic bowl. Add coconut oil, powdered sugar, cacao and water and stir until soft and glossy. Spread the chocolate with watered big knife and cover it all around. Add some chocolate decorations.

Chocolate bomb!