A German friend of mine passed on a recipe for a Zuger Kirschtorte that his deceased wife used to make as a birthday cake for their son (now in his fifties).
The recipe was in German, from a cookbook written to hype a baking-goods company, Dr. Oetker.
I took the recipe to the German department at a local university, and I find that a few of the ingredients didn't quite make it into English.
For what looks like a sponge-cake recipe, I am supposed to use 4 eggnog. Am I to assume that this means 4 egg yolks?
And then there's something called 'Dr Oetker's Epifin.'
It's used in a manner that suggests corn or potato starch, but I'm not sure.
The recipe also calls for packets of vanilla sugar. Can I just use sugar that I've buried spent vanilla beans in?
Thanks in advance, and if anyone wants I'd be glad to post the recipe, in all it's quirky translated glory.