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Apfelstrudel

(Just like Oma makes it)

(6 Portions)

apfelstrudel

Ingridients

Steps

  1. For the shortcrust pastry: crumble flour with a pinch of salt and the finely chopped butter. Add sugar, vanilla sugar, lemon zest, yolk and milk and knead everything quickly to a dough. Wrap dough in cling film and allow to cool for 1 hour.
  2. For the filling: peel apples, cut in half and cut out the core casings. Slice apples thinly, mix with sugar, vanilla sugar, 1 MS cinnamon, raisins, almonds, lemon juice and grated peel.
  3. Preheat the oven to 200 ° C.
  4. Roll out dough on lightly floured baking paper. Just cut the edges of the dough. Cover the middle third of the dough with apple filling. First place the lower, then the upper third of the dough over the filling, then lightly press the ends and pull/pinch a little. Pull strudel, bottom seam, with the paper on a baking sheet and pierce with a fork several times.
  5. Bake strudel for approx. 50 minutes (middle bar), reduce heat to 180 ° C after approx. 30 minutes.
  6. Remove from oven and let cool for about an hour before serving.

For a more in depth recipe please click here.

Bayerischer Zwetschgendatschi

zwetschgendatschi

Ingrideients

Steps

  1. Sift the flour into a bowl.
  2. Press a bowl into the center of the flour. Crumble half of the yeast cube and place the yeast crumbs in the flour tray.
  3. Pour the milk into a small saucepan and place it on the stove. Warm the milk on low heat. Attention, it must only be lukewarm! Use too hot milk, destroy the yeast cultures and the dough will not go away.
  4. Remove 2 tablespoons of lukewarm milk and pour it into yeast in the flour. Then sprinkle the teaspoon of sugar over the yeast and stir in yeast, sugar, a little bit of flour that will take you away from the trough wall and the 2 tablespoons of milk to a batter. Cover the bowl with a clean cotton cloth and place in a warm place.
  5. As the dough goes, you can start preparing the plums. Wash the fruits and dry them with some kitchen paper.
  6. Then put the remaining sugar, the remaining milk, the pinch of salt and the melted butter in the bowl and knead the ingredients to a smooth dough. Knead until the dough no longer sticks and can be easily detached from the bottom of the bowl.
  7. Lay out the baking sheet with baking paper and roll out the dough. Make sure that the dough surface is as level as possible, painting all four sides slightly upwards so that a margin can form around the cake.
  8. Then cover the tin with the clean cotton cloth and place it again in a warm place for 30 minutes.
  9. Now you can preheat the oven to 180 degrees.
  10. Halve the clean plums and prepare the plum halves in a bowl.
  11. If it is half past one hour and your dough is about twice as high on the baking sheet as before, you can start proofing. Lay the plum halves in straight rows one above the other, pressing the fruit lightly into the dough.
  12. When the dough is full, mix the cinnamon and vanilla sugar in a small bowl. Sprinkle the cake evenly with the sugar-cinnamon mixture and then slide the sheet metal on the middle rail into the preheated oven.
  13. After about 35 minutes, the Bavarian Zwetschgedatschi is ready. Remove it from the oven and allow the cake to cool on a cake wire.
  14. It is better to let it cool before eating, as it tastes better cold.

Bayerisch Creme

bayerischcreme

Ingridients

Steps

  1. Soak the sheets of gelatin in a bowl of cold water to make sure that all the leaves are completely covered with the liquid.
  2. While the gelatin soaks, you can continue with the further preparations. To do this, first separate the eggs into egg whites and egg yolks. The protein is not used in Bavarian cream. So cover the bowl with the egg white and put it in the fridge.
  3. Then beat the yolks together with the sugar until the sugar has completely dissolved and you have produced a frothy mass. Use a stainless steel bowl, as you will not have to decant your mass when working over the water bath.
  4. In a separate container, beat the cream until stiff and leave it within reach. Put the milk in a pot and place it on the stove.
  5. Now cut the vanilla pod lengthwise and scrape the vanilla pulp into the milk. The scratched pod is also put into the milk, because it also gives off flavor.
  6. Then heat the milk, but make sure that it does not cook. If the milk is hot, remove the empty vanilla pod again.
  7. Pour the hot milk into the stainless steel bowl over the frothy yolk-sugar mass.
  8. Prepare a hot water bath over which you hang the stainless steel bowl.
  9. Now beat the mixture with the hand mixer at the lowest level until a homogeneous cream has formed.
  10. Then take the leaf gelatine out of the cold water, squeeze it briefly and add it to the cream. Stir until the gelatin is dissolved.
  11. Now use the ice cubes to prepare a cold water bath. This time, hang the stainless steel bowl over the cold water bath and beat the cream until you find that it is slightly tightening (begining to gel).
  12. Then carefully lower the stiff whipped cream. Do not use the hand mixer, but stir in the whipped cream with a plastic spoon.
  13. Before the Bavarian cream is ready for consumption, it must rest. It is either filled into small glasses or placed in a large bowl in the refrigerator. For the dessert to reach a firm consistency, it must be left in the fridge for at least 4 to 6 hours. But, it is better if you allow 10 to 14 hours to elapse between preparation and consumption.

The intensity of the finished cream also depends on the amount of gelatin used. If you want to top a different dessert with the Bavarian Creme, you need a relatively firm Bavarian cream and should probably work with a little more gelatin. If the dessert is placed in jars or glass containers, it may become a bit looser and more airy, therefore you should use less gelatin.