I made it! Travelling during Corona times is not an easy untertaking….I almost screwed up the Corona test by taking my test late in the day and not getting get the results back in time prior to check in, but in the end all worked out well, even with last minute vet visits, ensuring the dogs are all set with shots for their doggy hotel visit.
After 2 years of “Corona abstinence” from my parents, we are finally re-united and hopefully with low risk since I have been double vaccinated and my parents received their first shot. Vaccination logistics in Germany unfortunately did not follow the “usual German efficiency” and the German population had to wait a little bit longer than the US to get their first vaccines.
Our “typical” routine after the airport pick up is to exchange gifts – mostly random stuff that I bring from the US that my parents came to love while they stayed with me like “Rice O’Roni Mexican Rice, different syrups, lavender sprays and “funny socks” for my dad. My parents get so excited once they know that I will be traveling to Germany that they start buying all my favorite sweets, cooking ingredients and German cosmetics. All of that will be looked at, sometimes already tasted and then put away. After that I get a cup of coffee (and recently tea) and by then its usually dinner time and my mum makes me a “cold beef meat salad” with pickled vegetables….it can’t get more German. Its boiled beef (veal or beef – tri tip cut) that gets mixed with pickled pearl onions, pickled peppers, puzta salad (a mixture of super thinly sliced carrots, cucumbers, onions, celery, peppers and cabbage) and a sauce called “Zigenuer (gypsy) sauce (its a spicy red tomato sauce – check it out on Amazon “Knorr Zigeunersauce). Sounds weird? take a look at the photo below – its a very unique dish, that I have never seen in any restaurants.
Day started off with a typical German breakfast of fresh baked rolls and one of my favorite breakfast items…”Tartar” – seasoned, raw ground beef – sounds like a terrible breakfast item but believe me, its delicious. If you like French “pate” you will like Tartar. Now I sit fat and happy on the couch while my mum and dad are starting with the preparations for the “Eat yourself silly torte/cake” – a recipe my mum found while browsing the German Pinterest boards and made with lots of mandarin’s, cream and a juice I have only seen in Germany, its called “multi-vitamin” juice. You can substitute this multi vitamin juice with any mixture of different fruit juices the like apple-, orange-, pineapple and peach juice. You can also mix in a little bit of banana, kiwi and/or passion fruit juice.
Friss Dich Dumm Torte (Eat yourself silly cake)
For the cake bottom:
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 1,5 teaspoon baking powder
- 3 teaspoon vanilla sugar
For the cake filling/topping
- 4 cans of mandarins
- 750 ml mandarin juice (that’s the juice you collect from the canned mandarins, if you don’t get 750 ml, fill up the rest with water).
- 2 packets of cake glace (if you can get cake glace, use a total of 48gr of corn starch for the 4 packages)
- 2 packets of cake glace (red)
- 6 tablespoons sugar
- 600 ml heavy whipping cream
- 3 packages of vanilla pudding sauce powder (the NON cooking version) – this can be ordered on Amazon or World Market
- 3 packages of cream stabilizer(this can be ordered at Amazon or you can get it at World Market)
- 200-500 ml of multi vitamin juice (use a mixture of apple, orange, pineapple and peach juice)
- Pre-heat oven to 400 degrees. Grease a 10 inch spring form with butter.
- separate egg yolks and egg whites
- mix the egg yolks with the sugar, vanilla sugar, flour and baking powder.
- Beat the egg whites with a pinch of salt
- Slowly incorporate the egg whites into the egg/flour mixture
- Pour mixture into prepared springform and bake for 20 minutes on the bottom rack.
- Once the cake base is cooled, wrap the cake with a plastic or metal adjustable cake ring.
- Separate the mandarins and the juice
- Mix the cake glaze/corn starch with the 6 tablespoon sugar and 1 cup of the cold mandarin juice, bring the rest of the mandarin juice to a boil, then mix in the cake glaze/corn starch into the hot juice and take it off the heat. Immediately drop in all the mandarins and stir.
- Now poor the mandarin mixture over the prepared cake base (with the ring on). Let the mandarin layer cool down (for approx. 1 hour)
- Mix the vanilla sugar and cream stabilizer.
- Now whip the heavy whipping cream and slowly sprinkle in the sugar/stabilizer mixture, mix until stiff.
- Distribute the heavy cream evenly over the hardened mandarin layer.
- Mix the 3 packages of vanilla pudding sauce with 500 ml of multi vitamin juice
- Pour the juice on top of the cream and spread evenly.
- Let the cake harden/cool for 2 hours (in the refrigerator) or over night.