German November 8-2021 DAY056

Today we are studying German. We have some German neighbors who speak German a lot in there house. Did you know that Germany has the biggest collection of Indigenous artifacts and objects. This is not right, these objects need to be returned to the Indigenous people NOW! Well time to talk about German now!

10 Words – By Viena:

1. Guten Tag – Hello
2. Neee – No
3. Jein – Yes and no at the same time (maybe?)
4. Chillen – Chill
5. Geil – Awesome
6. Bitte – Please
7. Danke – Thank you
8. Klein – Small
9. Leicht – Light
10. Liebe – Love

10 Phrases – By Viena:

1. How is it going – Wie geht’s
2. It’s good – Es geht
3. Every beginning is tough – Aller Anfang ist schwer
4. In any case… – Auf jeden fall…
5. Come on, relaxe – Entspann dich
6. I’m sick of this – Die nase voll haben
7. How much does this cost – Wie viel kostet das
8. Let’s go to the water park! – Lass uns in den Wasserpark gehen!
9. What’s up, bro? – Was geht Bruder?
10. It is really rainy out there, isn’t it? – Es ist wirklich regnerisch da draußen, nicht wahr?

Facts by Viena:

• German is the most widely spoken language in Europe.
• The longest word in German is 79 letters long. Donaudampfschiffahrtselektrizitätenhauptbetriebswerkbauunterbeamtengesellschaft.
•  130 million people speak German.
• German has an interesting letter which is the letter “ß”, it makes a ss sound.
• There are so many German dialects that Germans sometimes have a hard time understanding each other.
• In the German language all nouns are capitalized.

1. Old German (c. 750 – c. 1050);
2. Middle German (c.1050 – c.1500);
3. Modern German (c.1500 to the present).

Here is a recipe on a German cake 🧁: Prinzregententorte – Bavarian Layered Chocolate Cake

This Cake consist of many thin layers of sponge cake with chocolate buttercream frosting and apricot jam between each layer. Then the cake is covered in Chocolate glaze. This cake used to have 8 layers to represent the 8 Bavarian districts: Swabia, Upper Bavaria, Lower Bavaria, Middle Franconia, Lower Franconia, Upper Franconia, Upper Palatinate, and Rheinpfalz or the Rhenish Palatinate. Now there are only 7 Bavarian districts, Rheinpfalz or the Rhenish Palatinate is now not a district all the others are still districts though. So now the cake consists of 7 layers 🙂 -yum

Ingredients:

Here are the ingredients for the Cake:

1 cup of butter
4 eggs
1 cup sugar
2 tsp vanilla
2 1/2 tsp baking powder
3 1/2 cup flour
1 2/3 cup milk
1/2 tsp salt
100 g apricot jam (optional)

Here are the ingredients for the Chocolate Buttercream:

250 g butter
170 g icing sugar
3 egg yolks
100 g dark chocolate, melted and cooled

Here are the ingredients for the Chocolate Gauche:

100 g semisweet chocolate
1/2 cup heavy cream, boiling

Now for the Preparation:

For the Cake:

1. Preheat the oven to 190 degrees C. Let the eggs and butter sit at room temperature for about 30 minutes.
2. Beat the butter in a large mixing bowl for 1 minute.
3. Add sugar and beat for another minute.
4. Add one egg at the time, beating after each addition.
5. Beat in vanilla.
6. Mix in flour, baking powder, and salt.
7. Add milk, beat well for about a minute.
8. Divide the dough into 7 equal parts, either by weighing or by simply eyeballing it. Spread each of the seven parts of dough onto a sheet of baking paper. To make it easier, draw a circle on a piece of paper, then put baking paper on top and spread the dough using the circle shape under the baking paper. Bake for about 10 minutes, do a toothpick check, bake a couple minutes longer if needed.
9. Cool for a few minutes then take the layers out of the baking pans and cool completely.

For the Chocolate Buttercream:

1. Warm the chocolate in a double boiler until melted and allow to cool slightly.
2. Beat the butter until it is fluffy (about 3-5 minutes) and then fold in the icing sugar and the egg yolk alternately, beating after each addition.
3. The mixture should be very fluffy.
4. Gradually fold in the melted chocolate drop by drop.
5. Spread the cream on five (not the top one) of the cake layers and place them one on top of the other.

For the Chocolate Frosting:

1. Bring the heavy cream to boil, be careful not to let it actually boil or it will rise.
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer than room temperature.
3. Spoon the chocolate frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully. Make sure the sides and the top are perfectly smooth. Let the cake sit at cool room temperature for at least an hour before serving.