1 00:00:00,000 --> 00:00:01,520 A: I’ll talk/ 2 00:00:01,520 --> 00:00:02,540 A: [Towards M] Can I talk about the topic? 3 00:00:02,540 --> 00:00:06,420 A: I’ll tell you about my favourite cake and how to make it/ 4 00:00:03,480 --> 00:00:05,140 A: lieb{lings}kuchen 5 00:00:03,480 --> 00:00:03,840 A: LIEBE1C 6 00:00:04,020 --> 00:00:05,140 A: KUCHEN9* 7 00:00:04,920 --> 00:00:06,340 B: The gingerbread heart. 8 00:00:05,140 --> 00:00:05,740 B: $ORAL^ 9 00:00:05,140 --> 00:00:05,740 B: lebkuchen 10 00:00:05,780 --> 00:00:06,180 B: HERZ2A* 11 00:00:06,420 --> 00:00:10,920 A: No. My favourite cake, the one I like most, of which I’m a fan. 12 00:00:08,040 --> 00:00:09,080 B: L/ 13 00:00:09,360 --> 00:00:10,780 B: Ah, yours. 14 00:00:09,420 --> 00:00:09,860 A: FAN2 15 00:00:09,420 --> 00:00:09,860 A: [MG] 16 00:00:10,920 --> 00:00:15,320 A: You know what cake I’m such a fan of? It’s a chocolate cake. 17 00:00:11,060 --> 00:00:11,160 A: WISSEN2B* 18 00:00:11,060 --> 00:00:11,160 A: weiß 19 00:00:11,180 --> 00:00:11,280 A: WAS-BEDEUTET1* 20 00:00:11,180 --> 00:00:11,280 A: was 21 00:00:11,420 --> 00:00:11,680 A: FAN2* 22 00:00:11,420 --> 00:00:11,680 A: [MG] 23 00:00:11,760 --> 00:00:11,840 A: ICH1 24 00:00:11,980 --> 00:00:12,100 A: KUCHEN9* 25 00:00:11,980 --> 00:00:12,100 A: kuchen 26 00:00:12,440 --> 00:00:14,820 A: schokoladentorte 27 00:00:12,440 --> 00:00:12,940 A: SCHOKOLADE2 28 00:00:13,080 --> 00:00:14,820 A: TORTE6 29 00:00:15,320 --> 00:00:16,700 A: So, how do you start making it? 30 00:00:16,700 --> 00:00:20,940 A: Of course I first need a cake bottom that has chocolate in it. That means/ 31 00:00:20,940 --> 00:00:23,600 A: You know, sponge cake batter, do you know that? 32 00:00:22,420 --> 00:00:22,760 A: TEIG1A 33 00:00:22,420 --> 00:00:22,760 A: rührteig 34 00:00:23,600 --> 00:00:27,400 A: Mixed, R-Ü-H-R [from rühren, lit. to stir or to mix] batter. Okay, what is that exactly? 35 00:00:27,400 --> 00:00:31,460 A: Typically, you beat sugar and egg yolk together. 36 00:00:31,460 --> 00:00:34,160 A: I put the flour into a sieve, I have already prepared that for sieving. 37 00:00:34,160 --> 00:00:38,060 A: The flour may not have any lumps. That’s why you sieve it and then mix it in. 38 00:00:38,060 --> 00:00:42,500 A: When the mixture is good and ready, you add two or three tablespoons of cocoa powder. 39 00:00:42,500 --> 00:00:44,040 A: Then you mix it well. 40 00:00:44,040 --> 00:00:47,140 A: Then I take ice cream, no, no ice cream. 41 00:00:47,140 --> 00:00:51,500 A: I take the egg white that I have already beaten stiff. 42 00:00:51,500 --> 00:00:53,620 A: You add it to the batter and mix it all together, mix it by hand. 43 00:00:53,620 --> 00:00:55,040 A: Don’t use the mixer but fold it in gently by hand. 44 00:00:55,040 --> 00:00:57,620 A: Otherwise the stiffened egg white would collapse. To prevent that from happening, you have to fold it in like this. 45 00:00:57,620 --> 00:00:59,580 A: That’s how you handle beaten egg whites. 46 00:00:59,580 --> 00:01:04,480 A: When the batter is ready, you put it in the oven for about 20 minutes at 200 degrees [Celsius]. 47 00:01:04,480 --> 00:01:06,860 A: And then you start. Um. 48 00:01:06,860 --> 00:01:11,700 A: You could take M-A-S-C-A-R-P-O-N-E or curd. 49 00:01:11,700 --> 00:01:15,940 A: But it actually doesn’t matter. Take crème fraîche, curd or mascarpone. 50 00:01:15,940 --> 00:01:18,380 A: I usually take curd. I put it in the bowl/ 51 00:01:17,920 --> 00:01:21,320 B: What is that? Do you mean ‘quark’ [curd]? You sign CURD? Weird. 52 00:01:18,380 --> 00:01:23,220 A: Curd. Q-U-A-R-K [curd]. I sign CURD. Sorry, CURD is a family sign. 53 00:01:23,220 --> 00:01:28,860 A: I stir the curd. Then I melt the chocolate. 54 00:01:28,860 --> 00:01:31,660 A: I take dark and milk chocolate. 55 00:01:31,660 --> 00:01:33,740 A: Using only milk chocolate would be too sweet, I don’t like that. 56 00:01:31,700 --> 00:01:31,840 A: ICH1* 57 00:01:31,700 --> 00:01:31,840 A: für mich 58 00:01:32,160 --> 00:01:32,480 A: VOLL2A 59 00:01:32,160 --> 00:01:32,480 A: voll 60 00:01:33,000 --> 00:01:33,220 A: SÜSS1 61 00:01:33,000 --> 00:01:33,220 A: süß 62 00:01:33,320 --> 00:01:33,480 A: MÖGEN4 63 00:01:33,320 --> 00:01:33,480 A: mag 64 00:01:33,560 --> 00:01:33,740 A: NICHT3A 65 00:01:33,560 --> 00:01:33,740 A: nicht 66 00:01:33,740 --> 00:01:36,240 A: That’s why I take half of each kind and mix them. 67 00:01:33,760 --> 00:01:33,860 A: BISSCHEN1B 68 00:01:33,760 --> 00:01:33,860 A: bisschen 69 00:01:33,960 --> 00:01:34,000 A: SALZ1A 70 00:01:33,960 --> 00:01:34,000 A: sa{lz} 71 00:01:34,180 --> 00:01:34,940 A: MISCHEN2 72 00:01:34,180 --> 00:01:34,940 A: misch 73 00:01:35,160 --> 00:01:35,700 A: halb 74 00:01:35,160 --> 00:01:35,320 A: HALB1B 75 00:01:35,500 --> 00:01:35,700 A: WERFEN1* 76 00:01:35,840 --> 00:01:36,240 A: RÜHREN1* 77 00:01:35,840 --> 00:01:36,240 A: [MG] 78 00:01:36,240 --> 00:01:37,720 A: I add a little butter and let it all melt. 79 00:01:36,340 --> 00:01:36,460 A: BISSCHEN1B 80 00:01:36,340 --> 00:01:36,460 A: bisschen 81 00:01:36,520 --> 00:01:37,200 A: butter 82 00:01:36,520 --> 00:01:36,780 A: BUTTER2 83 00:01:36,860 --> 00:01:37,200 A: WERFEN1* 84 00:01:37,260 --> 00:01:37,680 A: MISCHEN3* 85 00:01:37,260 --> 00:01:37,680 A: [MG] 86 00:01:37,720 --> 00:01:41,380 A: When it’s done, nice and creamy, I pour it in the bowl and stir vigorously. 87 00:01:37,820 --> 00:01:37,980 A: FERTIG1B 88 00:01:37,820 --> 00:01:37,980 A: fer{tig} 89 00:01:38,120 --> 00:01:38,460 A: SCHMELZEN1B* 90 00:01:38,120 --> 00:01:38,460 A: [MG] 91 00:01:38,500 --> 00:01:38,600 A: GUT1 92 00:01:38,500 --> 00:01:38,600 A: [MG] 93 00:01:40,880 --> 00:01:43,380 B: To the curd? 94 00:01:41,380 --> 00:01:43,460 A: Yes, I add it to the curd. You stir them together. 95 00:01:43,460 --> 00:01:46,880 A: Then I add heavy cream and mix it all well. 96 00:01:46,880 --> 00:01:49,580 A: When it’s done, I put the mixture in the fridge. 97 00:01:49,580 --> 00:01:53,340 A: Then I prepare the chocolate. I grate it into fine crumbs. 98 00:01:53,340 --> 00:01:55,760 A: That takes a while, but eventually it’s done. Great. 99 00:01:55,760 --> 00:01:58,840 A: Then the cake bottom is done and I/ 100 00:01:58,840 --> 00:02:03,460 A: I take it out of the oven and let it cool off. Then/ 101 00:02:01,780 --> 00:02:07,380 B: Is it light-coloured? The dough is light, isn’t it. No, dark. Right, you added cocoa powder. 102 00:02:04,280 --> 00:02:08,220 A: No, dark. Because of the cocoa powder. Yes, exactly. That’s why the bottom is already dark. 103 00:02:08,220 --> 00:02:12,780 A: The cake bottom is quite thick, that’s why I cut it in half horizontally and by that I get two cake layers. 104 00:02:12,780 --> 00:02:20,680 A: I take one layer, good. On it, I spread all of the mixed dough. When that is done/ 105 00:02:20,680 --> 00:02:26,160 A: Yes, actually I do that in a high-sided cake pan to prevent the mixture from flowing out. The pan keeps it together. 106 00:02:22,480 --> 00:02:25,180 B: Yes, the cake pan. 107 00:02:26,160 --> 00:02:29,180 A: So, the cake bottom is in there, I put the mixture on top, and on top of that I carefully place the second layer of the cake. 108 00:02:29,180 --> 00:02:34,080 A: Lastly, I like to use G-E-L-A-T-I-N-E [gelatin]. That makes it hard. 109 00:02:34,080 --> 00:02:36,380 A: But there is some danger of contracting BSE because of the gelatin. 110 00:02:36,280 --> 00:02:38,180 B: What? BS? 111 00:02:36,380 --> 00:02:37,060 A: G-E/ 112 00:02:37,060 --> 00:02:41,320 A: Danger of B-S-E. Because of the G-E-L-A-T-I-N-E. That means/ 113 00:02:41,320 --> 00:02:47,440 A: Well, gelatin is clear. It comes from cows. I don’t know exactly how it is made and what it consists of. 114 00:02:47,440 --> 00:02:50,440 A: If you add it, it thickens and stabilises the cake so nothing flows out. 115 00:02:50,440 --> 00:02:54,640 A: I use that last. I add one layer of that on top and after that the cake is done. 116 00:02:54,640 --> 00:02:59,140 A: You can spread what is left over on top and all around the cake, so that it looks nice. 117 00:02:56,880 --> 00:03:00,180 B: Yes, you can put it all over the cake. 118 00:02:59,140 --> 00:03:02,260 A: Then it’s ready. Now I put the cake in the fridge for a while. 119 00:03:02,260 --> 00:03:05,980 A: After two or three hours it’s ready and you take off the cake pan. 120 00:03:05,980 --> 00:03:11,420 A: You take off the cake pan and sprinkle the grated chocolate on top. Nice and generous, so that it covers the cake. And that’s it. 121 00:03:11,420 --> 00:03:13,820 A: You could put candles on it or add other decorations. 122 00:03:13,820 --> 00:03:18,120 A: And that is it. It’s quite simple, right?