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!

017 Roast pork

Ingredients:

• 1 kg of pork
• salt, gloves, peppercorns, bay leaf
• 250 ml of water
• bunch of greens
• 1 onion
• 1 garlic glove
• 1 tablespoon of starch

Wash the meat and salt it. Then put it with the rind on a frying pan in the heated oven (220°C) and shower it in a quarter liter of water. Let it cook for 15 minutes. Then turn it around and cut a grid in the rind. Put some cloves in the cuts and let it fry for another 45 minutes.

Put some water on the roast and add some chopped greens to it and let it cook another 20 minutes. Brush the rind with salt water from time to time to make it crispy. Then take the meat out and pour the gravy in a pot. Puree the greens and add a water/ starch mix to bind it and season it with salt, pepper and Maggi. Serve with dumplings and vegetables.

016 Potato dumplings

Ingredients:

• 1 kg potatoes
• croutons
• 150 g potato starch
• salt, muscat
• 2 eggs

Start with cooking potatoes for the dumplings for 30 minutes.

Peel the boiled potatoes and put them twice through a potato press. Mix the pressed potatoes with salt, muscat, potato starch and 2 eggs and make a soft dough. Roast some croutons in butter. Form dumplings and put in the center of each some roasted croutons.

Heat a pot with salt water. When boiling, put the dumplings in the water. When they start swimming, switch off the heat and let them rest for 20 minutes.

015 Potato soup with Frankfurters

Ingredients (for 4 ppl):

• 600 g potatoes
• bunch of greens
• 2 garlic gloves
• 3 onions
• 4 tablespoons of vegetable broth
• 100 g creme fraiche
• 1 teaspoon of horseradish
• salt, pepper
• 1/2 tablespoon of dried marjoram
• 4 Frankfurters

Clean, peel and cut potatoes, onions, garlic and greens for the soup. Brown the onions and garlic, then add the other vegetables. Add a liter of water, salt, pepper and vegetable broth. It should cook for 20 minutes.

Puree the soup, but not too fine. Then add creme fraiche and marjoram. Serve with fried and cut Frankfurters.

014 Eclairs

Ingredients (8-12 ppl):

dough:

• 1/8 l milk
• 1/8 l water
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 75 g butter
• 150 g flour
• 4 eggs

filling:

• 1/4 l milk
• 1 vanilla bean
• 3 eggs
• 75 g sugar
• 20 g flour
• chocolate covering

Eclairs are made from a choux pastry dough. For this you mix an eighth liter of water and milk, salt, butter and sugar and let it cook. Add the flour and stir it with a wooden spoon to a soft dough. Put the pot back on the cooking area, stir further until the dough detaches from the ground. Add an egg, stir it again until soft and proceed so till the last egg. Fill the dough in a piping bag and put 10 cm lines on a baking tray. Bake at 200°C for about half an hour until golden yellow. Then let them cooldown.

Then prepare the cream. Heat milk with an open sliced vanilla bean. After it boiled, take out the vanilla bean. Mix egg yolks with sugar, add flour. While stirring, add the milk. Put it back in the pot and stir it at medium heat until it thickens. Add whipped egg whites and stir it. Sprinkle sugar on the cream and let it cool.

Cover half the pastries with melted chocolate. When the chocolate hardened, put cream on a pastry and top it with a chocolate pastry.

013 Coq au vin with rice

Ingredients:

• 1 chicken (800 g)
• salt, pepper, butter
• 100 g spring onions
• 50 g bacon
• 1 garlic glove
• 1/2 tablespoon flour
• 1/4 l strong red wine
• fresh thyme

Take the chicken, wash it, cut into four pieces and salt and pepper it. Slice and dice some bacon and heat it in hot butter. Add the chicken and fry all pieces from both sides. Chop some spring onions and add them. Pour some flour over it, deglaze it with a quarter liter of red wine, add some thyme and let it simmer on medium heat for 30 minutes. Turn the chicken pieces from now and then.

Clean mushrooms, chop them and add to the chicken. Let it cook shortly. Season the sauce with salt, pepper and chicken broth.

Serve with steamed rice mixed with the green of the spring onions.

012 Tarte flambée

Ingredients (one baking tray):

dough:

• 250 g flour
• 1/2 packet yeast, salt
• 1/4 water

covering:

• 1 onion
• 400 ml creme fraiche
• salt, pepper, muscat, oil
• 100 g bacon dices

At first, put together the ingredients for the dough and knead it, then let it work in a warm place for an hour.

In the meantime, chop an onion and glaze it in oil. Then mix it with creme fraiche, salt, pepper and muscat.

Roll out the bread dough on a baking tray, then put the mixture on the dough and top it with bacon dices and some olive oil. Let it bake 10-12 minutes in the oven at 200°C.

Tarte flambee is a traditional Alsacienne dish which I love since I had lived in Strasbourg. Today I made the classical version, but there are also varieties with tomatoes, banana nutella and still more.

011 Russian pluck cake

Ingredients (20 pieces/ baking tray):

dough:

• 400 g flour
• 1 packet baking soda
• 4 tablespoons of cacao
• 250 g butter
• 2 egg yolks
• 5-7 tablespoons of cream
• 1 pinch of salt
• 100 g sugar

covering:

• 5 eggs
• 75 g sugar
• 750 g quark/ curd
• 200 g sour cream
• rest of cream
• 2 packets of vanilla pudding powder
• lemon flavor

Mix flour, baking soda and cacao. Cut butter in pieces and add it together with the other ingredients. Knead all into a smooth dough. Wrap it in cling film and let it cool for half an hour.

Separate the eggs. Beat egg-whites and sugar until very stiff. Mix quark, egg yolks, sour cream, cream, pudding powder and lemon flavor until smooth. Put the egg-whites under the quark.

Take two thirds of the dough and roll it out, and put it on a baking tray with baking paper. Put the quark on it. Then take the rest of the dough, pluck it into little pieces and put it on the quark. Let it bake for 40 min at 180°C in a preheated oven. Then let it cool down.

010 Meatballs à la Königsberg

Ingredients (for 4 ppl):

• 1 old bread roll
• 300 g minced beef
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 teaspoon of mustard
• 1 tablespoon of finely chopped parsley
• salt, pepper, Maggi relish
• 50 g butter
• 50 g flour
• 200 g cream
• 2 tablespoons of capers

Soak the bread roll in warm water for 10 min, then press the water out of it. Mix it with minced meat, onion, garlic, mustard, parsley in a bowl. Season it with salt and pepper. Form with wet hands meatballs. Boil 2 liters of lightly salted water. Put in the meatballs and let them in the hot water for 20 min (do not boil them anymore).

Take out the meatballs and keep them warm. Take 800 ml of the fond and put it in a second pot. Knead butter and flour. Stirr the fond and add the mixture in flakes and let it cook for 2 minutes. Finally add cream and capers (if you like them), let boil shortly and season it with salt, pepper and Maggi relish.

Serve it with rice and vegetables.

009 Cheese cake with raspberries

Ingredients:

• 250 g butter
• 200 g whole-wheat bisuits
• 3 eggs
• 500 g fresh cheese/ curd
• juice of a lemon
• 1 tablespoon of flour
• 1 teaspoon of baking soda
• 200 g sugar
• 300 g raspberries (or other berries)

To make the flan base melt the butter in a pot and smash the biscuits into little pieces. Mix crumbs and butter and put it in a round cake form (28 cm Ø). Preheat the oven to 160°C.

For the filling mix eggs, fresh cheese and lemon juice in a bowl. Mix flour and baking soda and stirr it under the fresh cheese. Mix soft butter and sugar until the sugar dissolves and the butter gets frothy. Then add the fresh cheese, mix it and fill it into the cake form. Finally add the berries.

Bake in the oven for 40 minutes. Leave the cake in the switched-off oven to cool down, so it will not collapse.