The Gugelhupf is the Southern German version of the bundt cake and the Italian Panettone. Traditionally, it is a cake, made with a yeast dough, and baked in a special, bundt-style cake pan.
Zuger Kirschtorte is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with kirschwasser (cherry brandy).
To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria.
Café de Paris sauce is a complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as “entrecôte Café de Paris”. It’s actually Café de Paris butter — which of course melts to a “sauce” on the hot sirloin steak (Entrecôte) it must be served with — which was devised by chef Freddy Dumont in 1941, created specifically to be served with sirloin steak.