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A: I’ll talk/

2
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A: [Towards M] Can I talk about the topic?

3
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A: I’ll tell you about my favourite cake and how to make it/

4
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A: lieb{lings}kuchen

5
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A: LIEBE1C

6
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A: KUCHEN9*

7
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B: The gingerbread heart.

8
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B: $ORAL^

9
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B: lebkuchen

10
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B: HERZ2A*

11
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A: No. My favourite cake, the one I like most, of which I’m a fan.

12
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B: L/

13
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B: Ah, yours.

14
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A: FAN2

15
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A: [MG]

16
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A: You know what cake I’m such a fan of? It’s a chocolate cake.

17
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A: WISSEN2B*

18
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A: weiß

19
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A: WAS-BEDEUTET1*

20
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A: was

21
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A: FAN2*

22
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A: [MG]

23
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A: ICH1

24
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A: KUCHEN9*

25
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A: kuchen

26
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A: schokoladentorte

27
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A: SCHOKOLADE2

28
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A: TORTE6

29
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A: So, how do you start making it?

30
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A: Of course I first need a cake bottom that has chocolate in it. That means/

31
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A: You know, sponge cake batter, do you know that?

32
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A: TEIG1A

33
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A: rührteig

34
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A: Mixed, R-Ü-H-R [from rühren, lit. to stir or to mix] batter. Okay, what is that exactly?

35
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A: Typically, you beat sugar and egg yolk together.

36
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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
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A: When the mixture is good and ready, you add two or three tablespoons of cocoa powder.

39
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A: Then you mix it well.

40
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A: Then I take ice cream, no, no ice cream.

41
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A: I take the egg white that I have already beaten stiff.

42
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A: You add it to the batter and mix it all together, mix it by hand.

43
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A: Don’t use the mixer but fold it in gently by hand.

44
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A: Otherwise the stiffened egg white would collapse. To prevent that from happening, you have to fold it in like this.

45
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A: That’s how you handle beaten egg whites.

46
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A: When the batter is ready, you put it in the oven for about 20 minutes at 200 degrees [Celsius].

47
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A: And then you start. Um.

48
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A: You could take M-A-S-C-A-R-P-O-N-E or curd.

49
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A: But it actually doesn’t matter. Take crème fraîche, curd or mascarpone.

50
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A: I usually take curd. I put it in the bowl/

51
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B: What is that? Do you mean ‘quark’ [curd]? You sign CURD? Weird.

52
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A: Curd. Q-U-A-R-K [curd]. I sign CURD. Sorry, CURD is a family sign.

53
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A: I stir the curd. Then I melt the chocolate.

54
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A: I take dark and milk chocolate.

55
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A: Using only milk chocolate would be too sweet, I don’t like that.

56
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A: ICH1*

57
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A: für mich

58
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A: VOLL2A

59
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A: voll

60
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A: SÃœSS1

61
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A: süß

62
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A: MÖGEN4

63
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A: mag

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A: NICHT3A

65
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A: nicht

66
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A: That’s why I take half of each kind and mix them.

67
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A: BISSCHEN1B

68
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A: bisschen

69
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A: SALZ1A

70
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A: sa{lz}

71
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A: MISCHEN2

72
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A: misch

73
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A: halb

74
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A: HALB1B

75
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A: WERFEN1*

76
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A: RÃœHREN1*

77
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A: [MG]

78
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A: I add a little butter and let it all melt.

79
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A: BISSCHEN1B

80
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A: bisschen

81
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A: butter

82
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A: BUTTER2

83
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A: WERFEN1*

84
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A: MISCHEN3*

85
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A: [MG]

86
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A: When it’s done, nice and creamy, I pour it in the bowl and stir vigorously.

87
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A: FERTIG1B

88
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A: fer{tig}

89
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A: SCHMELZEN1B*

90
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A: [MG]

91
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A: GUT1

92
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A: [MG]

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B: To the curd?

94
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A: Yes, I add it to the curd. You stir them together.

95
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A: Then I add heavy cream and mix it all well.

96
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A: When it’s done, I put the mixture in the fridge.

97
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A: Then I prepare the chocolate. I grate it into fine crumbs.

98
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A: That takes a while, but eventually it’s done. Great.

99
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A: Then the cake bottom is done and I/

100
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A: I take it out of the oven and let it cool off. Then/

101
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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
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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
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A: I take one layer, good. On it, I spread all of the mixed dough. When that is done/

105
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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
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B: Yes, the cake pan.

107
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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
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A: Lastly, I like to use G-E-L-A-T-I-N-E [gelatin]. That makes it hard.

109
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A: But there is some danger of contracting BSE because of the gelatin.

110
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B: What? BS?

111
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A: G-E/

112
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A: Danger of B-S-E. Because of the G-E-L-A-T-I-N-E. That means/

113
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A: Well, gelatin is clear. It comes from cows. I don’t know exactly how it is made and what it consists of.

114
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A: If you add it, it thickens and stabilises the cake so nothing flows out.

115
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A: I use that last. I add one layer of that on top and after that the cake is done.

116
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A: You can spread what is left over on top and all around the cake, so that it looks nice.

117
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B: Yes, you can put it all over the cake.

118
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A: Then it’s ready. Now I put the cake in the fridge for a while.

119
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A: After two or three hours it’s ready and you take off the cake pan.

120
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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
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A: You could put candles on it or add other decorations.

122
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A: And that is it. It’s quite simple, right?