Ingredients for 1 bread pan | Preparation Time: 1 hour 40 minutes

Preparation: Cut apricots into pieces // Put the apricot pieces, raisins and cranberries into a bowl // Let it boil shortly with STROH 160 // Let it rest and cool down in the fridge for about two hours.
Heat the milk // Dissolve the yeast evenly into the milk // Put the flour and the spelt flour into a bowl // Add the milk and yeast mixture // add curd cheese, vanilla sugar, STROH 160, and melted butter // Put a towel over the bowl and allow the dough to rise on a warm place.
Preheat the oven to 350°F // Take the dough out of the bowl and knead it // Knead the fruits into the dough // Put the dough into a greased baking pan and let it rise again shortly // Bake the bread in the preheated oven at 350°F for 50 minutes // Serve with icing sugar.

Ingredients for 3 8-inch cake pans | Preparation Time: 90 minutes

Preparation: Preheat the oven to 350°F // Melt the butter and stir it with the eggs and the sugar until light and fluffy // Stir in the milk // Fold in the flour, cocoa and baking powder // Stir in STROH 160.
Line three round cake pans with baking paper// Pour the dough into the cake pans and bake the three cakes in the preheated oven for 25 minutes // Stick a needle into the cake to see if the cake is ready.
For the buttercream: Mix the butter and the icing sugar // Cut the vanilla pod lengthwise, scrape out the core and mix it into the cream together with the rum until the cream gets light and fluffy // Spread the buttercream onto the three cooled cakes and set them onto each other with the cream in between. Spread buttercream on top of the cake and decorate it with flowers or rosemary twigs and cranberries.

Ingredients for 50 biscuits | Preparation Time: 1 hour and 15 minutes

For the rum raisins: Wash and dry the raisins // Put them into a sealable container // Fill the container with STROH 160 // Add a cinnamon stick and let the raisins soak on a dark and cold place for 3 to 4 days // Shake the glass once a day.
For the dough: Put the flour and the baking powder into a bowl // Add orange zests, dash of STROH 160, butter, and one egg // Knead everything into the dough // Add the rum raisins // Put the dough into the fridge for about 30 minutes // Preheat the oven to 350°F // Shape a roll out of the dough and divide it into equal parts // Roll the dough parts to tiny croissants // Put them onto a baking sheet with baking paper // Take the last egg and separate the yolk from the whites // Brush the egg yolk onto the croissants and bake them in the preheated oven at 350°F for 15 minutes.

Ingredients for 40 biscuits | Preparation Time: 45 minutes

Separate the egg whites in a bowl and beat them with cinnamon and sugar until stiff // Grate the chocolate finely and stir it with the nuts, STROH 160, and the cinnamon in the eggs // Let the dough rest in the fridge for at least four hours.
Preheat the oven to 350°F // With a teaspoon, form small balls (about two centimeter diameter) out of the dough // Put the balls on two baking sheets covered with baking paper and bake them in the preheated oven at 350°F for about 15 minutes // Let the biscuits cool down // Dip them half in the melted chocolate.

 Preparation Time: 1 hour

Preheat the oven to 350°F // Separate the egg whites // Beat the egg whites until stiff // Beat the butter with the icing sugar, the vanilla sugar and the eggs // Add the flour, baking powder, cocoa powder, STROH 160, and grated nuts // Add the beaten egg whites // Put baking paper onto a baking tray and spread the dough onto the baking tray // Bake the dough in the preheated oven at 350°F for 30 minutes // Let it cool down // Mix the icing sugar with STROH 160 until thick // Spread the icing evenly onto the dough and decorate it with edible glitter // Place into the freezer for 1 hour // Cut out stars using a star-shaped cookie cutter.

Preparation
Cut the fruit into pleasingly sized pieces and marinate with rum. In a pot, combine the rice with the cold milk, salt, and vanilla sugar. Cover and cook on low heat until soft. Stir the sugar into the rice while it is still hot. Then add the gelatine, pre-soaked in cold water. Before the rice mixture begins to firm up, carefully fold in the (already whipped) cream. Then carefully fold in the fruit pieces. Immediately fill the rice mixture into serving-sized moulds and chill. To finish, dip the chilled moulds briefly in hot water, turn them over to remove, and serve the rice pudding with extras such as fruit sauce and whipped cream.

Strudel Dough Preparation
Place all ingredients in a food processor and blend them to make a smooth dough. (The amount of water needed depends on how much water the flour can absorb; this may require some experimentation.) As soon as the dough has reached the proper elastic consistency, form it into a ball, brush the ball with oil, and let it rest for at least 30 minutes.

Apple Strudel Preparation
Once the strudel dough has rested, roll it out a bit with a rolling pin to form a circular shape. Then place the dough on a cloth dusted with flour, carefully lift it with the backs of both hands, and gradually pull it out to all sides until the pulled-out dough surface extends several centimeters over the edge of the your work surface. Roast the breadcrumbs in butter until golden brown and spread evenly onto two thirds of the stretched-out strudel dough. On top of the crumbs, distribute thin slabs of the peeled, seeded apples and sprinkle with the cinnamon sugar and raisins. Gently brush the remaining third of the dough with melted butter. Now roll up the strudel, place it on a greased baking sheet, and coat it in melted butter. Bake for 30 minutes at around 375 °F using upper and lower heat.
TIP: To turn a classic apple strudel into an old Viennese apple strudel, add sour cream to the sliced apples. This adds substance to the strudel.

Strudel Dough Preparation
Place all ingredients in a food processor and blend them to make a smooth dough. (The amount of water needed depends on how much water the flour can absorb; this may require some experimentation.) As soon as the dough has reached the proper elastic consistency, form it into a ball, brush the ball with oil, and let it rest for at least 30 minutes.

Milk-Strudel Preparation
Let the butter come to room temperature and beat it along with half of the sugar, salt, lemon zest, and vanilla sugar (to taste) until fluffy. Next, gradually add the egg yolks, still beating to maintain a fluffy consistency. Then fold in the bread (cubed and soaked in milk), sour cream, breadcrumbs, and raisins. Finally, beat the egg whites together with the remaining sugar and carefully fold into the mixture.
For the egg milk, mix together milk, eggs, and sugar.
Once the strudel dough has rested, roll it out a bit with a rolling pin to form a circular shape. Then place dough on a cloth dusted with flour, carefully lift it with the backs of both hands, and gradually pull it out to all sides until the pulled-out dough surface extends several centimeters over the edge of your work surface. Spread the filling onto two thirds of the dough. Carefully brush the rest of the dough’s surface with melted butter. Roll up the strudel and place in a greased pan. Pour on half of the egg milk. Bake in the oven for 30 minutes at 350 °F using upper and lower heat. Afterwards, pour on the rest of the egg milk and bake the strudel for another 15 to 20 minutes, at which point it should be a nice golden yellow color. Vanilla sauce goes well with this dessert.

Short Dough Preparation
Use a food processor to knead all ingredients into a dough. Knead only until the dough seems uniform. Then cover with cling film and refrigerate for 1 to 2 hours. Before you use it, briefly knead the dough so that it’s once again smooth.

Sponge Cake Batter Preparation
Use a food processor to beat the eggs and sugar until fluffy. Carefully fold in the flour and spread the resulting batter evenly onto a baking sheet lined with parchment paper. Bake in the oven for 10 minutes at 390 °F.

Chocolate Tart Preparation
Roll out the short dough ¼ inch thick and use it to line the bottom of a tart mould 10 inches in diameter. Chill the dough for several hours, then poke it with a fork at regular intervals and bake for 15 minutes at 340 °F for a golden yellow appearance. Beat the sponge cake batter, spread it thinly on a baking sheet, bake it, and use a cake ring 10 inches in diameter to cut it into a circular shape. Mash the ripe bananas and combine them with the lemon juice. Spread this banana puree evenly onto the short dough base. Place the sponge cake layer on top and douse it with a mixture of rum and simple syrup. Dissolve the chocolate over a warm bain-marie. Beat the egg yolks and egg in a food processor. Stir the cold butter into the melted chocolate, and as soon as the butter has fully dissolved, fold in the egg mixture in three steps. Distribute the chocolate mixture evenly over the contents of the tart mould and bake in the oven for 10 minutes at 340 °F.

Yeast Dough Preparation
It’s advisable to use all ingredients at room temperature, with the milk warmed a bit so that the yeast acts especially fast. Place all ingredients in a food processor and blend to make a smooth dough. Then cover the dough with a moist cloth and allow it to rise. When the dough has risen visibly, it’s ready for the next steps.

While you wait for the yeast dough to rise for the first time, cut the prunes into small pieces. Brush the ring cake mould with melted butter and then sprinkle it with the cinnamon sugar. (The baking process will turn this sugar into a tasty caramel.) On a floured working surface, roll out the risen yeast dough to form squares ¼ inch thick. Brush the yeast dough with melted butter and sprinkle it with a bit of the cinnamon-sugar. Distribute the marinated prunes evenly on top and then roll up the dough squares. Place these rolls in the ring mould, making sure that their
ends touch with no gaps in between. Let the ring rise once more, for 40 to 45 minutes. Afterwards, brush the exposed top side of the dough with melted butter and sprinkle with a bit of cinnamon- sugar. Bake the ring cake in the oven at 340 °F for 60 minutes.

Fine Sand Cake Batter Preparation
Separate egg yolks and whites. Whip up the (room-temperature) butter together with ½ cup sugar, vanilla sugar, and lemon zest, gradually adding the egg yolks. Add in the yolks one at a time, waiting for each one to get worked in. Mix the flour with the grated almonds. Beat the egg whites
together with the remaining sugar. Fold the butter mixture into the egg white mixture and continue by folding in the almond-and-flour mixture. Place in a greased and floured mould and bake in the oven for 40 minutes at 375 °F.

Grease a Guglhupf mould with butter and dust with flour. Pour in the sand cake batter and bake in the oven for around 45 minutes at 350 °F. Remove from the oven and allow the Gugelhupf to cool in its mould for 20 minutes. Meanwhile, make the simple syrup, allow it to cool, and mix in the rum. Next, turn over the Guglhupf mould and lift it off the cake. Pour the rum and simple syrup mixture onto the cake slowly so that it can
be absorbed.

Sponge Fingers Preparation
Whip up the egg yolks with around ¼ cup sugar and the vanilla sugar. Combine the remaining 1/2 cup sugar with the egg whites and beat separately. Fold the beaten egg yolk mixture into the egg white mixture and then carefully fold in the flour. Use a piping bag with a plain nozzle ¼ inch in diameter to pipe sponge fingers onto several baking sheets lined with parchment paper, then sift on a bit of icing sugar. Bake in the oven for 15 minutes at 300 °F (with fan on). Briefly open the oven to let out the moisture, then continue baking for another five minutes. This ensures that the sponge fingers harden and don’t end up collapsing.

Mix instant coffee into the sponge finger batter. Form the fingers shorter than usual and also baking them a bit shorter than usual. Soak the gelatine in cold water. Combine the mascarpone, egg yolks, and sugar, blending them until smooth. Beat the egg whites and sugar until creamy. Dissolve the gelatine over a warm bain-marie, adding a bit of the mascarpone cream. Fold the dissolved gelatine into the mascarpone cream and then
gradually fold in the egg whites in three steps. Line cake rings ¼ inch in diameter with foil. Soak a few sponge fingers in the simple syrup-and-rum mixture and distribute them within the rings. Pipe some cream into the cake rings and place a further layer of soaked sponge fingers on top. Finish by piping on the rest of the cream. Now firm up the tiramisu by chilling it in the refrigerator for 60 minutes. Finish by drizzling on a bit of chocolate rum sauce (see basic recipe, p. 57) or sprinkling with cocoa powder.

Sponge Fingers Preparation
Whip up the egg yolks with around 1/4 cup sugar and the vanilla sugar. Combine the remaining ½ cup sugar with the egg whites and beat separately. Fold the beaten egg yolk mixture into the egg white mixture and then carefully fold in the flour. Use a piping bag with a plain nozzle ¼ inch in diameter to pipe sponge fingers onto several baking sheets lined with parchment paper, then sift on a bit of icing sugar. Bake in the oven for 15 minutes at 300 °F (with fan on). Briefly open the oven to let out the moisture, then continue baking for another five minutes. This ensures that the sponge fingers harden and don’t end up collapsing.

Line the edge of an appropriately sized cake ring with a cake collar. Dip half of the sponge fingers in the mixture of simple syrup and STROH 160 Rumand use them to cover the floor of the mould. Soak the gelatine in cold water. In a mixing bowl placed over a bain-marie heated no warmer than 300 °F (to prevent the eggs from solidifying), beat the eggs and the sugar. Then use a food processor to beat this mixture until it has cooled down to just above body temperature. Whip the cream until half-stiff. Dissolve the soaked gelatine in a bit of cream over the bain-marie, thereafter folding it into the egg-and-sugar mixture. Continue by folding in the whipped cream in three steps. Distribute part of the resulting cream mixture on the sponge finger base. Then lay down a further layer of soaked sponge fingers, followed by another layer of cream. If you still have some cream left, you can save it to pipe rosettes onto the cake with a star nozzle later on. Chill the cake in the refrigerator for 3–4 hours. Before serving, remove the cake ring and the collar and complete by decorating the cake’s edge with the shaved almonds.

Preparation
Quickly knead together all dough ingredients on a cutting board until smooth, form a ball, and refrigerate wrapped in cling film for 60 minutes.
For the Filling:
Remove pits from the apricots and plums and replace them with one rum-soaked sugar cube each. Dip the strawberries in the rum and then roll them in granulated sugar. On a floured board, shape the dough into a roll 5 cm thick and slice it into pieces weighing 1/2 lb (depending on the fruit’s size). Flatten the pieces of dough somewhat, place fruit on top, and wrap the dough around them. Firmly press together the dough’s seams with your fingers and improve the dumplings’ shapes a bit with your hands. Place the dumplings in around 1/2 gallon of lightly salted boiling water. After 1–2 minutes, carefully separate the dumplings from the bottom of the pot with a wooden spoon. As soon as the water begins boiling again, reduce heat and continue to cook the dumplings slowly until they rise and float on the surface. After another 2 minutes, lift them out of the cooking water with a perforated ladle. Refresh them in a pot filled with cold water and immediately roll them in a pan with butter-fried breadcrumbs. Place on a plate and sprinkle with icing sugar.