This is generally made from  a larger high meat content cold meat sausage often sold at deli counters. Of course if you have  a continental butcher close by, try them first:-)   If all else fails a mild flavoured ham could also work, but it is not quite the right meat.

200g Fleischwurst (pork meat cold meat) finely diced

200g gherkins finely diced

150g mayonnaise

50g crème fraiche

Mix all ingredients and season to taste.

Traditionally this recipe has equal amounts of meat, gherkins and mayonnaise, but I often prefer to do it with a little less mayonnaise//crème fraiche mix. It is simply a matter of taste.

500g Flour
1 sachet yeast
250ml luke warm milk
75g sugar
100g butter
1 egg
grated lemon rind
pinch of mace

Sift dry ingredients in a bowl. Dissolve the yeast in the luke warm milk and leave to stand until it froths.Mix into the flour and along with the butter and egg knead into a dough. Leave to rise in a warm place covered with a tea towel for approx. 30 minutes.

80g slivered almonds
100g butter
200g sugar
vanilla extract
2-4 tablespoons of milk

melt butter with the sugar and vanilla extract. Add the almonds and mix well. Remove from heat and add in the milk - leave too cool slightly.

In a baking form (mum always used to do this as a tray bake,gives you an idea of size) Roll the yeast dough to a generous thickness to cover the tray. You don't need to worry about making it too thin if you want to put the filling in. (my mother always made 2 trays out of this recipe if she was doing a beesting without the filling) Cover the top of the dough with the sugar almond mix. Bake at 180C for approx. 35-45 minutes or until done.
Remove from oven and leave to cool.

Filling

Vanilla pudding (custard) cooked with 500ml milk and 80g custard/vanilla pudding powder.
cover with clingfilm over the warm custard to prevent a skin forming and leave to cool to room temperature.

250g butter
250g icing sugar
vanilla extract

Cream the butter and icing sugar adding some vanilla extract for flavour.
The next step is best done in a food processor with a constant mixing going on.
Whilst beating the butter icing slowly add spoonful by spoonful, the coold custard. Ensure that each bit is mixed in properly before adding the next bit. This is similar to making mayonnaise - too much at once and it can split the icing. You may need to stop adding custard before all of it is added - I can't explain it any better than that same'feeling' one has when making mayonnaise.

Cut the cake in half, layer the icing in the middle. Place the top half onto the icing and serve.

Note: done as an icing with pudding the icing does not have the texture of icing. Secondly, there is quite deliberately no sugar in the custard pudding - the icing sugar in the icing provides enough sweetness.
My understanding was that this basic buttercream recipe evolved as a result of lack of ingredients at the time for the war. It still allowed for icing without full use of butter etc.
In SA my mother found this particular icing was better in the cakes especially in the summer months when it got so hot and the normal custard style filling with cream often wouldn't hold.

125g ox liver (although my mother did often use pork)

30g bacon

2 day old bread rolls

2 - 3 tablespoons milk

breadcrumds

1 small onion

1 egg

salt,pepper, marjoram




Soak the stale bread rolls in milk until soft. Squeeze off as much of the milk as possible and along with the liver, bacon and onion put through the mincer. Add egg and seasoning to the mix. If the mix is still too wet to roll into little balls, add some bread crumbs till you have the right texture. Roll teaspoons full into little balls and simmer in a good beef stock for 10 - 20 minutes. 

This recipe is based on my mother's original recipe for German Bratwurst - I have however omitted the caraway seeds and added nutmeg, mace and cloves as caraway does seem to be an acquired taste. I love it, but not everyone around me does.




5 kg pork mince (I used a mix of leg of pork and belly of pork and asked the butcher to mince them for me)

5 teaspoons salt

3 teaspoons pepper

1 1/2 teaspoon marjoram

1/2 teaspoon thyme

1 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon mace

1/2 teaspoon garlic flakes

500ml cold water




Put the pork mice through your own mincer on a medium disc at least two time. Depending on how smooth you like your sausage you can then put it through the smaller disc again -I tend to do half my mince through the medium disc and the other half through the finer disc.

Mix the meat thoroughly, firstly to get the texture mix right, then add the spices and water and mix again.

To test the season take a small amount of meat shape into a patty and fry in a pan. Ade just the seasoning as desired.

Put meat through the sausage maker into sausage casings.




I don't wait to stuff the meat into casings, nor do I add ice cubes or ice water. I have tried those techniques and have found them to make very little difference. 
 

2 apple s peeled,cored and quarted

2 tablespoons butter

1 tablespoon sugar

1/2 teaspoon cinnamon




1 1/4 cup flour

1 1/4 cup milk

1 egg

2 tablespoons vegetable oil

pinch of salt

1 teaspoon baking powder




Dice the quartered apple. Melt butter and sugar in a pan, add the apples and sauté until caramelisation starts. add the cinnamon, mix thoroughly and set aside in a separate dish - leave to cool.

In a bowl mix egg, milk, flour, salt and baking powder into a pancake batter.

Heat a crepe pan,add a drop of oil and then put enough batter into the pan to cover the pan rather generously. This will be thicker than the usual pancake.

Once the batter starts cooking but is still raw on top,place apple pieces onto the raw batter and leave to cook. As the batter starts setting on top,carefully turn the pancake over in the pan to complete the cooking. Be careful not to dislodge the apples.

Place the cooked pancake on a plate, apple side up, sprinkle with sugar and cinnamon to taste. Serve with cream or ice cream as desired.

Vienna claims to be the "coffee house capital of the world".[7] A strong tradition of coffee houses created an environment where both residents and visitors could meet, share ideas, and leisurely discuss the events of the day. The coffee house status in Vienna would become central to its culture and tradition with the cornerstone of each fine coffee house being its freshly-baked cakes. These classic tortes were to become highly regarded works of art and intense rivalries developed as to who could create the finest masterpiece. Today, the Original Sacher Torte is one of the most recognized cakes in the world and even helped establish the five star Hotel Sacher in Vienna founded in 1876 by Franz Sacher's son, Eduard Sacher.

Ingredints


9 eggs seperated

250g good quality  dark chocolate (Belgian or Swiss are very good)

220g Butter

220g Flour sifted

2 tsp baking powder

smooth apricot jam

For the glaze

100g chocolate

250g sugar




Melt chocolate in a double boiler or in the microwave - leave to  cool slightly.

Beat egg yolks,butter, half the sugar and the chocolate till creamy.

In a separate bowl and with clean whisks beat the egg white and remaining sugar till stiff. Fold egg white mix into the egg yolk mix. Cae chrefully fold in the flour and baking powder and then pour into a prepared baking tin. (I use a 26cm Springform)

Bake at 140C for approx. 1 hour or until a skewer comes out clean.

Leave to cool.

Heat the apricot jam and cover the cake with the jam - leave to  cool whilst making the glaze.

For the  glaze

Melt the chocolate and leave aside. Dissolve the sugar with a 1/4 cup water over heat and leave to simmer slightly until threads are drawn from the sugar.ie. If you lift the spoon out it brings a thread of sugar with it. Let the syrup cool off slightly (just to cool the extreme heat off) Spoonful be spoonful add the syrup to the chocolate and mix in well. Continue this process until the back of a spoon is coated with the chocolate mix once it is remove from the bowl. You do not need to put in all the sugar. Pour the glaze over the cake. The best is to pour it into the middle of the cake and let it flow onto the top and cover the sides. Leave it to cool and then garnish as desired.

Note: My photo is not the traditional decoration, but my own interpretation of it and how I wish to present the cake.