Karen A Carlson

Because I buy farm fresh eggs, I don’t usually worry about the eggs (I like to eat cookie dough too… and I’ve been known to run with scissors). If you aren’t certain about your eggs, or you don’t like the idea of raw eggs, please use the recipe from my friend Nadia at Spoonfuls of Germany. Glass Bottle Set with Swing Top Stoppers and Includes Bottle Brush , Funnel and Gold Glass Marker | Liter (6 Pack) ROUND Clear Glass Grolsch Flip Top Bottle With Stopper, for Beverages, Smoothies, Kefir, Beer, Soda, Juicing, Kombucha, Water, Milk, Oil and Vinegar

The original recipe calls for pouring Eierlikör over the whipped cream topped cake (that’s why you put the tufts of cream around the edges, it holds the liqueur in). Also, works as 1/2 cup chocolate chips) 40 gr Chocolate shavings (I just used what was left from a chocolate bar...) Chocolate eggs or Marzipan eggs for Decoration if desired Prepare (I usually just transfer them to another bowl, and use the stand mixing bowl for the next part) Put the Egg Yolks and Sugar into the mixing bowl, and beat at medium speed until they are well combined and look almost white. Lightly Sweetened Whipped Cream goes on the top and sides… smooth with a spatula (an offset spatula is perfect for this, a regular one will do) Sprinkle on the sides of the cake Make sure your fingers are cold… you can tip the cake a bit for a better angle

Like Germans in Germany, South Dakota Germans make time to sit with a coffee and a slice of Kuchen. Most use an enriched yeast dough, are filled with fruit and custard, then baked in a pie or cake pan. I made the dough without any changes, but then I cut the dough in half, cut the custard recipe in half, and just baked 3 Kuchen. After the first rise Push the dough 1 inch up the sides of the pan Sprinkle with cinnamon or nutmeg Add Fruit Then sprinkle with crumbs Cover the fruit with Custard and more crumbs

This week I traveled to Bavaria by Zoom for a semi-private cooking lesson with the chef and owner of Xaver’s in Munich… step-by-step they led me through the process, and in the end I had a delicious plate loaded with powder sugar dusted Bavarian Kaiserschmarrn and an extraordinarily tasty Apfel Compote. In our house, we sometimes refer to Kaiserschmarrn as a sort of torn up pancake (in fact, once or twice I’ve set out to make Eierkuchen, goofed them up while flipping, torn them a bit, and called them Kaiserschmarrn… but that’s wrong). Pan – Hard Anodized Aluminum with Anti-Warp Base, Stainless Steel Handle – Nonstick Fry Skillet for Gas, Electric, Induction Cooktops – Dishwasher & Oven-Safe – Black, Inch OXO Good Grips Apple Slicer, Corer and Divider How to make Bavarian Kaiserschmarrn and Apfel Compote Pour the batter around the raisins