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Old 14.07.2019, 00:37
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Help! German Recipe Translation

Hello! I am attempting to translate the recipe that I have attached. I have figured out each of the ingredients and the measurements that go with each. What I am struggling with is the directions portion.

I understand what to do until I get to step four. From what I can understand it talks about putting the decorative cake around that cake ring but in previous directions I think it talks about removing the cake ring.

I would appreciate it if someone could explain what these directions mean. It's hard to use the online translators when you can't include the context that you are using these words.

Thank you so much for any help that anyone can offer!

~Katie
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File Type: pdf rezept-pdf-cassis-mousse-torte.pdf (1.63 MB, 52 views)
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Old 14.07.2019, 02:20
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Re: Help! German Recipe Translation

Hi kmwestfahl

Step 4 is way too dense. I'll try to unpack it. ;-)


In step 2 you bake the decorative outer layer of the cake. Then, still attached to the baking paper, you carefully slide out of the square form and let it cool down.


In step 3 you bake the base of the cake. Then you loosen it from the wall of the round form and invert it onto a cooling rack, covered with baking paper, and let it cool down.


In step 4 you first invert the decorative layer from the step 2 onto a flat surface and cut it into 3-5 cm wide stripes.

Next you put the cake base from step 3 onto the bottom of a disassembled cake ring.

Then you put the the opened "wall" of the cake ring loosly around the bottom, preserving an even sized gap around the sides.

Now you put the decorative stripes all around the inside of the ring, with the decorative side facing outwards. Cut the last stripe to length, so it doesn't overlap.

Lastly you close the cake ring and lock it closed.



Now you're good to continue with Step 5, the making of the Mascarpone-Creme.


Good luck with the cake! Sure looks yummy!

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Old 14.07.2019, 05:17
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Re: Help! German Recipe Translation

This is very helpful! Thank you so much!
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Old 14.07.2019, 07:41
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Re: Help! German Recipe Translation

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This is very helpful! Thank you so much!
Just as a general suggestion for translating german to english, the pons translator (deepL) works surprisingly well https://en.pons.com/text-translation

Have fun baking!
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Old 14.07.2019, 15:06
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Re: Help! German Recipe Translation

Great, thank you!
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Old 14.07.2019, 15:34
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Re: Help! German Recipe Translation

Does this line: 1 Be. Dr. Oetker Crème fraîche Classic (je 150 g)

mean that i need 350g total of Crème fraîche Classic?

The 1 Be. and the 150g each is confusing me.

Thanks!
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Old 14.07.2019, 16:02
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Re: Help! German Recipe Translation

1 Be. means 1 Becher, or container. It's usually about 150 g. You don't need 2, and you don't need 350 g.
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Old 14.07.2019, 16:37
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Re: Help! German Recipe Translation

Thank you! Another question if you have time... what does this mean:

6 Bl. Dr. Oetker Gelatine weiß

I've looked at the packages of this product on line and it says 6 Blatt-10g. in the corner of the package. Does this mean that one packet is 6 Blatt which is equal to 10g.? Later in the recipe is calls for 2 Bl. of the same product so I'm a bit confused on how much to use.
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Old 14.07.2019, 17:45
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Re: Help! German Recipe Translation

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Thank you! Another question if you have time... what does this mean:

6 Bl. Dr. Oetker Gelatine weiß

I've looked at the packages of this product on line and it says 6 Blatt-10g. in the corner of the package. Does this mean that one packet is 6 Blatt which is equal to 10g.? Later in the recipe is calls for 2 Bl. of the same product so I'm a bit confused on how much to use.
6 sheets of Dr Oetker white gelatin.
A packet with 6 sheets in weighs 10g so if you need six sheets you just use the whole packet.
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Old 14.07.2019, 17:48
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Re: Help! German Recipe Translation

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6 sheets of Dr Oetker white gelatin.
A packet with 6 sheets in weighs 10g so if you need six sheets you just use the whole packet.

And because you need 6 sheets for the Cassis-Mousse and an additional 2 sheets for the Cassis-Spiegel, you'll have to buy 2 packets of Dr Oetker white gelatin.
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Old 14.07.2019, 18:27
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Re: Help! German Recipe Translation

Last question I have everything else. Thank you for all of the help you have given.

What does want me to do:

Gelatine nach Packungsanleitung einweichen. Gelatine leicht ausdrücken und
mit der zurückbehaltenen Fruchtmasse, Likör, Zucker in einem Topf unter
Rühren erwärmen, bis die Gelatine aufgelöst ist. Topf vom Herd nehmen und
Masse etwas abkühlen lassen. Dann als Spiegel gleichmäßig auf der Mousse
verteilen (Abb. 4) und mind. 1 Std. in den Kühlschrank stellen.
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Old 14.07.2019, 18:53
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Re: Help! German Recipe Translation

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Thank you! Another question if you have time... what does this mean:

6 Bl. Dr. Oetker Gelatine weiß
Bl. is short for blatter, or as Belgianmum says, a sheet.

Quote:
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Last question I have everything else. Thank you for all of the help you have given.

What does want me to do:

Gelatine nach Packungsanleitung einweichen. Gelatine leicht ausdrücken und
mit der zurückbehaltenen Fruchtmasse, Likör, Zucker in einem Topf unter
Rühren erwärmen, bis die Gelatine aufgelöst ist. Topf vom Herd nehmen und
Masse etwas abkühlen lassen. Dann als Spiegel gleichmäßig auf der Mousse
verteilen (Abb. 4) und mind. 1 Std. in den Kühlschrank stellen.
You're making the fruity glaze that goes on top.

Roughly:
Soak the gelatin according to the package directions. When it's ready, squeeze it out then place in a saucepan with the fruit mass, liqueur, and sugar on a low heat. Stir until smooth. Remove from the heat and let it cool a bit, then pour over the cake. Put the cake in the fridge for at least an hour before the next step.

If you're struggling with translations, www.deepl.com is pretty good and can get you in the right neighborhood. This seems like an ambitious recipe for a novice baker and especially a novice German speaker. Kudos to you for trying it, because I'd make a disaster cake.
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