One of my favorite Cakes or Tortes when sitting at a street cafe in Germany. It’s a little challenging for a beginner, but it’s worthwhile and tastes great! Best to start planning and preparing the cake 2 to 3 days before. The Cake bottom needs to be baked the day ahead and Cream topping should rest in the refrigerator approximately 12 hours to get firmRead More
A secret baking ingredient is Active Diastatic Enzymes. It enhances the “Krume”, you would still use the yeast! It promotes a strong rise, great texture and crust. You’d use only 1 tsp per 3 cups of flour. Here is my Crusty Baguette and Bauernbrot . Diastatic Enzymes is a natural product made from sprouted grain. […]Read More
Scroll further down for Mushroom gravy recipe. If Pretzels are not available you could substitute it with Bagels Brezelknödel or Pretzel Dumpling Print Rate this recipe 1 2 3 4 5 0 ratings Angie with AngiesWeb Ingredients 2 tablespoons butter, plus more for sautéing. 1 medium chopped onion. 1 cup chopped parsley, plus extra for garnish. 1 tablespoon salt 1 tsp pepper 4 […]Read More
While strolling through the cobblestone streets of Vienna, Austria, we stopped for lunch at Café Central (est. 1876) for some original Austrian food. The waiter highly recommended this Austrian dish Kaiserschmarrn is an original Austrian sweet dish, made from Palatschinken (pancake) dough. It was created for Kaiser Franz Joseph and Elisabeth (Sissi) in 1854. He […]Read More
These days I still make it occasionally for an easy evening snack or Brotzeit. My daughter introduced her American husband to it, and he loved these exotic open faced sandwiches. You can use Texas toast, instead regular. Or Bake your own BreadRead More
A secret ingredient I use to improve the texture is Diastatic malt. Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Just 1 tsp for 3 cups flour, and you would see and taste the difference. Can be frozen or vacuum packed when not in use a lot. While preparing my German Bauernbrot […]Read More
I became a bread baking enthusiast after watching a NY Times video of Sullivan Bakery in New York. It started as “It’s so easy, a four year old can do it”. I had to try, and I am hooked ever since.