Peel the apples, remove the core with an apple corer; and cut into ½in (1 cm) slices.

Cover with lemon juice and rum and dust with confectioner’s sugar.

For the batter, knead together the flour, wine, oil, egg yolks, and salt.

Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.

Heat a good amount of oil in a pan.

Dip the apple slices in the batter and fry on both sides until golden brown.

Remove, let drain well on paper towels, and dust with a cinnamon powdered sugar mixture.

Wash the berries and marinate in Grand Marnier and powdered sugar.

Mix the sour cream, salt, egg yolk, vanilla sugar, and lemon zest.

Begin to beat the eggs, add granulated sugar, and beat to stiff peaks.

Carefully fold the egg whites and the flour into the yolk mixture.

Butter the dalken pan (or ableskiver pan), heat on medium, pour in the batter, and fry, turning the dalken once.

For the quark sauce, strain the quark and mix with egg yolks, confectioner’s sugar, sour cream, rum, and lemon zest.

Whip the cream slightly and hold in.

Place one dalken on each plate, place the marinated berries and quark sauce on top, then top with another dalken.

Dust with confectioner’s sugar.

Put the flour in a bowl.

Dissolve the yeast in some lukewarm milk, stir into the flour, and let rest for 10 minutes.

Mix salt, melted butter, the rest of the milk, the egg, egg yolk, and 1 tablespoon (!

) of the sugar with the starter dough and let rest for 1 hour.

Beat the egg white to stiff peaks with the rest of the sugar and fold into the batter.

For the quark cream, mix the quark, egg, granulated sugar, orange zest, and raisins.

Beat the egg white to stiff peaks with sugar and fold in.

Butter the dalken pan (or aebleskiver pan).

Heat the pan on medium and fill the depressions with dalken batter.

Fry each side for about 3 minutes, until light brown.

Place two dalken on each plate with a spoonful of lingonberry compote and quark cream on top and cover with dalken.

Dust with confectioner’s sugar and serve.

First prepare the ice cream by mixing the sour cream with confectioner’s sugar, lemon juice, heavy cream, and pepper and freezing in the ice cream machine.

For the pear soup, peel, halve, and core the pears.

Stew in a small covered pot with wine, water, and sugar.

Purée in a blender and sieve.

For the buchteln, mix the flours.

Stir the yeast into the lukewarm milk and mix in half of the flour.

Sprinkle more flour on top, cover, and let rise in a warm spot for about 30 minutes.

Beat the rest of the flour, the salt, egg, sugar, and oil into the starter dough with a cooking spoon until the dough comes away from the side of the bowl.

Cover and let rise another 20 minutes.

Spoon lingonberry compote onto each.

Bring the edges together, and dip them in butter.

Place the buchteln with the edges down in a buttered pan.

Preheat oven to 320 °F (160 °C).

Let the buchteln rise for another 20 minutes.

Brush with melted butter and bake for 25 minutes, brushing with butter again halfway through.

Pour the pear soup into dishes, dust the buchteln with confectioner’s sugar and place in the soup.

Scoop the ice cream on top and garnish with mint.

For the dough, mix the flour together.

Mix the yeast with the lukewarm milk in a bowl.

Mix in half of the flour, sprinkle more flour on top, cover, and let rise in a warm spot for about 30 minutes.

Beat the rest of the flour, the salt, egg, sugar, and oil into the starter dough with a cooking spoon until the dough comes away from the side of the bowl.

Cover and let rise another 20 minutes.

Roll out to ½ in (1 cm) and cut out circles with a 2½ in (6 cm) cookie cutter.

Mix the apricot marmalade with rum and spoon onto each circle.

Bring the edges together, and dip them in butter.

Place the buchteln with the edges down in a buttered pan.

Preheat oven to 350 °F (180 °C).

Let the buchteln rise for another 20 minutes.

Brush with melted butter and bake for about 30 minutes.

In the meantime, prepare the vanilla sauce.

Dust the buchteln with confectioner’s sugar before serving with the warm vanilla sauce.

Preheat oven to 400 °F (200 °C).

Cream the egg yolk, lemon zest, vanilla pulp, and about 1½ tablespoons of granulated sugar.

Beat the egg whites with the rest of the granulated sugar to stiff peaks.

Using the whisk, carefully fold the potato flour into the egg whites.

Carefully mix the egg whites into the egg yolks with a spatula.

Butter a metal sheet or appropriate casserole dish and dust with some sugar.

With a dough scraper, place ¾ of the batter on the sheet in an oval shape like a boat.

Make a 3in (8 cm) slit in the surface.

Put the rest of the batter in a piping bag fitted with a star-shaped nozzle and decorate the upper and lower edges with rosettes.

Bake for 10–12 minutes.

Dust with confectioner’s sugar before serving.

Preheat oven to 400 °F (200 °C).

Beat the egg yolks with lemon zest and vanilla sugar.

Beat the egg whites to stiff peaks with granulated sugar.

Carefully fold the egg whites into the egg yolks.

Sift the flour in and slowly fold it in.

Finally, fold in the hot, browned butter.

In a pan, melt some butter and place batter in the pan according to your desired size of pancake.

Smooth the top with a spatula.

Let cool on the stovetop for about 1 minute and then finish baking in the oven for about 10 minutes.

While still in the pan, brush with apricot marmalade and fold closed.

Place on plates and garnish with fruit.

Make 8 palatschinken according to the basic recipe.

For the filling, cook sugar and water in a pan to make a light caramel.

Remove from heat, mix in the pumpkin seeds, and mix well with vanilla sugar and butter.

Spread out the batter on oiled parchment paper, let cool, then break with a rolling pin.

Mix the whipped cream with rum and confectioner’s sugar and spread on the prepared palatschinken.

Place the pumpkin seed brittle and orange slices on top and roll up the palatschinken.

Dust with confectioner’s sugar before serving.

Make 8 palatschinken according to the basic recipe.

Warm the apricot marmalade with some rum and brush the palatschinken with it.

Roll up and dust with confectioner’s sugar before serving.

Make 8 palatschinken according to the basic recipe.

Preheat oven to 350 °F (180 °C).

Boil heavy cream, granulated sugar, vanilla sugar, and the halved vanilla bean.

Beat the egg yolks, remove the hot cream from the stove, and stir into the yolks.

While stirring constantly, bring to a boil again.

Sieve, stir, and let cool.

For the egg whites, beat the whites to stiff peaks with sugar and fold into the vanilla mixture.

Fill the palatschinken with the vanilla, roll up, fold in the ends, dust with confectioner’s sugar, and place in a buttered casserole dish.

Brown in the oven for a few minutes.