Surprised my husband on his birthday with the German speciality- Schwarzwälder Kirsch Torte (Black Forest Cake)
This cake is one the most popular classic cakes in Germany. The name comes from the speciality liquor (Schwarzwaelder Kirsch Wasser) distilled from tart cherries of the Black Forest mountain region in southwestern Germany. The cake consists of layers of chocolate cake with whipped cream and cherries between each layer. Then it is decorated with additional whipped cream, maraschino cherries and chocolate shavings. Kirschwasser is also added to the cake. The two links that will be helpful when preparing the cake: http://... The recipe (English Transalation) is from this site: http://...
I have been wanting to make this German cheesecake after reading great reviews on dianasd... for a long time. The main ingredient of this recipe is a cheese called quark or keifer which I could never find in India so I just postponed it till an opportune time. I made this dessert recently for a dinner with my in-laws and this little piece of heaven was a total hit. Diana's recipe does mention substitutes for quark and I quote "There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer’s cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor. " For viewing the recipe and reviews on her site, please visit http://...
It’s my Oma’s birthday tomorrow, so I decided to make her a taste of home: bierkase (beer cheese!) Kasespazle with black forest ham, bratwurst and sauerkraut.
Finally got to play with the spatzle shaker I ordered from Germany! One thing I can’t stress enough for this is that you need a strong cheese. I used a bier kase, people could smell it as soon as I brought it home. It was great! This is pretty much a combination of a couple things I’ve done in the past. http://www.cucumbertown.com/zie-germans-are-coming-to-recipe-dish for the spatzle and http://www.cucumbertown.com/beer-and-sriracha-braised-chicken-recipe-dish for the mushrooms
So I had a good amount of Beirkase left over from The Kasespatzle and then I saw the recipe for this. It was meant to be! Be careful what cheese you choose (heh) the stronger the cheese, the less you want to use. Taste frequently when melting it in. I only used 3/4 cup of the Beirkase because it’s, I believe the proper culinary term is, “stanky as a mofo”. Also I didn’t have mace on hand, but I did have Old Bay, which has mace in it so I used that.
Classic German comfort food. With a Czech sauce. See http://www.cucumbertown.com/zie-germans-are-coming-to-recipe-dish for how to make the spatzle