Donauwelle: A Traditional German Sheet Cake with Fresh Cherries, German Buttercream & a Chocolate Topping

A modern twist on the traditional German sheet cake, with layers of chocolate cake, vanilla cake, fresh cherries, German buttercream and topped off with a chocolate topping.

Although from the sounds of the ingredients, it may seem that you have heard of this cake before or it may seem similar to the Black Forest Cake. But in as many ways as it is similar it is also unique.

The cake batter is essential comprised of a chocolate cake layer and a vanilla cake layer but when the cherries are placed on top, they fall into the cake as it bakes thus creating a wavy cake on the inside.

Topped with a decadent German buttercream and a chocolate glaze (that gets better with time) it is a treat that is easy to serve to friends or enjoy for a special occasion.

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Here’s the recipe:

Donauwelle

For the cake:

  • 3/4 c white sugar
  • 2 large eggs
  • 1/2 c sunflower oil (or an neutral oil)
  • 1 c all purpose flour
  • 1 c thick strained yogurt (Greek or Suzme)
  • 2 tsp baking soda
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/8 c cocoa powder
  • 1.5 – 2 c pitted fresh sweet cherries
  • 2 TBSP butter (for greasing the pan)

For the German Buttercream:

  • 2 c whole milk
  • 1/3 c corn starch
  • 2 whole eggs
  • 1/2 c white sugar
  • 3 TBSP butter
  • 1 c softened butter

For the Chocolate Glaze:

  • 1 c semi-sweet chocolate chips
  • 2 TBSP sunflower oil (or any neutral oil)

Preparation:

Pre-heat the oven to 375F/190C & grease a small cake pan with butter.

For the cake: whisk together the oil, sugar and eggs until well combined. Add the vanilla extract and then whisk again. In a separate bowl, stir together the flour, baking soda and salt. Alternating between the flour mixture and the strained yogurt, add them to the cake batter, while whisking well with each addition. Divide the cake batter in half and whisk in the cocoa powder into half of the cake. Starting with the chocolate cake batter, pour it into the cake pan. Then add the vanilla cake batter on top creating a nice even layer. Then layer the pitted cherries on top of the cake to completely cover the cake in neat rows. Bake the cake for approximately 40 minutes and allow to cool.

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To make the German buttercream: Heat the milk in a medium saucepan just until hot, but not boiling. In the meantime, whisk together the eggs, cornstarch and sugar until smooth and well incorporated. Temper the egg mixture by slowly adding the milk into the egg mixture, whisking constantly until completely combined. Pour the entire mixture back into the saucepan and stirring constantly, cook over medium heat until it thickens and comes to a boil. Remove from heat and stir in the butter. Then pour the mixture onto a plate, and cover with a piece of plastic wrap pressed against the surface of the cream. Chill for a couple of hours to overnight.

Once cooled, whisk the softened butter in a large bowl and then whisk in the pastry cream mixture into the butter until completely combined.

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Top the cake with a thick layer of the German buttercream and spread it evenly over the cake (Note: you might have some left over).

To prepare the Chocolate glaze: melt the chocolate over a double boiler until it is melted. Stir in the oil and set aside for about 5 minutes.

Once the chocolate has slightly cooled, pour it over the German pastry cream.

Then using a fork or a butter knife, create the waves on top of the cake allowing some of the pastry cream to be shown through the chocolate.

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Serve immediately or pop it in the fridge for a special treat for later.

Guten Appetit!

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

A simple, classic and traditional German recipe, Eier Frikasse is a great go-to meal with minimal ingredients and prep time.

Some of the best recipes are the simplest recipes. The ones that don’t even require you to leave your house and go to the market for additional ingredients. These recipes are some of my favorite. With non-complex ingredients, easy preparation and great taste, they are by far some of the best everyday recipes that every good cook should have in their recipe file.

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Here’s the recipe:

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

  • 4 hard boiled eggs (sliced)
  • 1 c chopped carrots (cooked)
  • 1 c frozen green peas
  • 2 T butter
  • 2 T flour
  • 2 c chicken stock (or veggie stock)
  • 1 tsp lemon juice
  • salt & pepper (to taste)
  • fresh parsley (optional garnish)

Preparation:

In a large sauce pot, melt the butter and then sprinkle over the flour and whisk until smooth.

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Keep whisking frequently until it turns light brown in color.

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Add the chicken stock and keep whisking until smooth.

Bring to a boil and then season with salt and pepper.

Add the vegetables and lemon juice and stir well.

Then add the eggs and stir gently

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Remove from the heat and serve immediately.

Garnish with parsley & enjoy!

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Guten Appetit!

 

Garlicky Good Green Beans

Simple, healthy and delicious green beans sautéed with garlic, olive oil and seasoning!

A good side dish recipe can be difficult to create but well worth the effort. This recipe was birthed nearly 10 years ago when I wanted to make green beans in a quicker way than how I grew up eating them. And so, with a bit of garlic, olive oil, seasoning and green beans, this recipe idea became a reality. It is still a go-to recipe for me to prepare a simple and quick side dish. It is perfect for everyday whether it is just a weekday or a holiday.

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Here’s the recipe:

Garlicky Good Green Beans

  • 1.5 c green beans
  • 2-3 garlic cloves (crushed and minced)
  • 1-2 T olive oil (or butter)
  • salt & pepper (to taste)
  • 1 tsp dried oregano
  • 2-3 sprigs of fresh parsley (optional garnish)

Preparation:

Clean and trim the ends of the green beans.

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Mince the garlic until it forms a paste (rubbing the flat part of a knife back and forth on a cutting board with a bit of salt will achieve this paste consistency).

Place the green beans and garlic in a frying pan with a little bit of water. Simmer them for about 2-3 minutes and then drain the excess water.

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Drizzle over the olive oil, salt, pepper and oregano and sauté the green beans for just a couple of minutes before the garlic starts to brown too much.

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Serve immediately and garnish with fresh parsley.

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Bon Appetit!

Kohlrouladen (German Stuffed Cabbage) – Abendessen für Zwei (Dinner for Two)

Tender ground beef, seasoned to perfection and wrapped in a large cabbage leaf, Kohlrouladen is an edible gift that your tastebuds can unwrap.

This dish is a favorite of mine and I think it is because it is such a simple but delicious German comfort food. The meat is kept tender and juicy thanks to the cabbage and in my version, I season it with spices and a bit of dijon mustard.

It also is perfect for preparing ahead of time and/or making for guests because everyone gets their own individual serving. Paired with some boiled potatoes and steamed veggies, this is the type of meal that makes a great day even better.

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I tailored my normal recipe in this case to make Abendessen für Zwei or Dinner for Two. It is perfect for enjoying a meal at home with the one you love.

Here’s the recipe:

Kohlrouladen (German Stuffed Cabbage)

  • 2 large cabbage leaves (about 8-9 inches)
  • 1/3 lb ground beef
  • 1/4 c finely chopped white onion
  • 1 TBSP dijon mustard
  • 2 tsp dried oregano
  • 3-4 TBSP plain bread crumbs
  • 1 whole egg
  • 1/4 c fresh chopped parsley
  • salt & pepper (to taste)

For the cooking process:

  • 2 T butter
  • 1 T olive oil
  • 3 c beef broth

For the gravy:

  • 2 T butter
  • 2 T flour
  • remaining beef stock/cooking liquid

Preparation:

Blanch the cabbage leaves in boiling water by placing them in the water for 15-30 seconds and then placing in a cold water bath to immediately cool the cabbage leaves. NOTE: the cabbage leaves should be soft and tender but still quite green.

To prepare the meat: place all of the ingredients (except for the cabbage) in a bowl and mix it together with your hands until it is well incorporrated.

Then divide the meat mixture in half and create two large meatballs.

Lay the cabbage leaves open and place one meatball at the bottom (near the stem) in each of the pieces of cabbage. Fold the sides in on top of the meatball and then roll the cabbage to create a little package for the meatball.

Melt the butter and olive oil in a large pot. Then add the kohlrouladen, seam side down and lightly brown them on both sides.

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Then add 1 cup of the beef broth and cover with a lid and allow the kohlrouladen to cook for 15-20 minutes or until the meat is well done, adding more broth as needed.

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When they are done cooking, remove from the pan and make the gravy.

Melt the butter, then sprinkle over the flour and whisk until smooth. Then add the remaining beef stock and/or cooking liquid and keep whisking to make a smooth gravy.

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Plate each of the kohlrouladen and top with the gravy.

Guten Appetit!

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Mushroom Lo Mein (Asian Stir-Fry Noodles w/ Soy Sauce & Veggies)

Tender eggs noodles, with sautéed mushrooms, veggies and coated with a homemade soy based sauce.

       One of my favorite take out cuisines has always been Chinese food. But sometimes when you’re craving take out but there is no take out in sight, it is time to get creative in the kitchen and whip up your own creation.

      This recipe is my version on a classic dish. The perfect balance of soy sauce, sesame oil and rice wine vinegar, the flavor of these noodles is undeniably delicious.

While I created a vegetarian mushroom Lo Mein, this recipe can most certainly be customized to suit your dietary needs and wishes by swapping a vegetable protein, like tofu, or poultry, meat or seafood. Regardless what you use, it is going to be delicious!

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Here’s the recipe:

Mushroom LoMein

  • 1 T sunflower oil
  • 1 c sliced mushrooms
  • 1/3 c carrots (juliened)
  • 1/3 c white onion (thinly sliced)
  • 2 scallions (finely chopped)
  • 1 c cooked egg noodles

For the sauce:

  • 2 T soy sauce
  • 1 T dark soy sauce
  • 2 tsp rice wine vinegar
  • 1 T sesame oil

Preparation:

In a wok or a large frying pan, add the oil, mushrooms, carrots and white onion and sauté until the vegetables are tender.

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To make the sauce: stir together the soy sauce, dark soy sauce, rice wine vinegar and sesame oil and set aside.

Then add the pre-cooked egg noodles and pour over the sauce and toss thoroughly to ensure that the sauce covers all of the vegetables and noodles.

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Pour onto a serving platter and garnish with the scallions.

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Serve & Enjoy!

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Bon Appetit!

Ayran: a Healthy Yogurt Beverage

A refreshing yogurt beverage that is delicious and healthy! It is the perfect thing to keep you hydrated for any hot day!

      If you are not so acquainted with drinking unsweetened yogurt based drinks then Ayran will be be considered an “acquired taste”. I will admit that the first time I tried it, I didn’t like it at all. The very idea of drinking an unsweetened yogurt beverage somehow did not sound appetizing to me. But after many opportunities to try Ayran, eventually the drink that I didn’t like, soon became a staple and favorite.

      Supposedly, it is the perfect drink to staying hydrated during the summer because of the salt content providing much needed electrolytes lost on hot days.

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The delightful Ayran fountains that are commonly found during the summer months in Turkey are a welcome sight for me to see. The Ayran is fresh and bubbly, just the way I like it.

Here’s the recipe:

Ayran

  • 1/3 c thick yogurt
  • 6 oz carbonated (soda) water (for foamy ayran– sub: flat water)
  • salt (to taste)
  • 1 sprig fresh mint (optional garnish)

Preparation:

Place the yogurt, carbonated water and salt in a bowl.

Using an electric mixer, whisk until it is smooth and foamy.

Pour into a glass, topping it with the foam.

Garnish with fresh mint (if using).

Serve & enjoy!

Afiyet Olsun!

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Bratkartoffeln (German-Style Home Fries)

      Literally translating as fried potatoes, these German fried potatoes are far from ordinary. Crispy potatoes and onions and topped fresh herbs and spices, they are delicious any time and any day.

     Their name says it all “Bratkartoffeln.” “Brat” is German for frying and “kartoffeln” means potatoes. This dish is literally translated means fried potatoes but the potatoes are not simply fried. They are enhanced with onions and herbs to make this a delicious side dish or main meal.

     Traditionally, Bratkartoffeln also includes bacon or speck. Although my recipe is the vegetarian version of this classic dish, they are still just as delicious.

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Here’s the recipe:

Bratkartoffeln

  • 1 potato (pre-boiled)
  • 2 TBSP sunflower oil (or any neutral oil)
  • 1 scallion (finely chopped)
  • 2 TBSP white onion (finely chopped)
  • 2 T fresh parsley (finely chopped)
  • 1 tsp dried oregano
  • salt (to taste)

Preparation:

Boil the potato until it is tender. Drain, pat dry and then cut into squares.

Heat a frying pan with oil and then add the potatoes and let them brown for 2-3 minutes.

Then add the white onion and scallion and continue to cook for another 2 minutes, stirring frequently.

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Season with the oregano and salt and cook for another couple of minutes or until the potatoes are lightly browned and crispy.

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Then plate up the potatoes on a dish, sprinkle with the remaining scallion and the chopped parsley.

Serve & Enjoy!

Guten Appetit!

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