Easter Dinner

Every Easter we have a small family dinner at our place. K. prepares the main entrèe and I'm in charge of dessert. This year we decided to go with a German theme: Sauerbraten and Black Forrest Cake. K. also made a Greek salad, carrotts, cauliflower with cheese sauce and I baked challah bread. Plus we had green beans, dill potatoes and deviled eggs. Everything was really yummy; the Sauerbraten was actually the best I've ever had. K. made it from scratch following a recipe in "The American Woman's Cook Book" and using a spice mix from Germany.

I'm very sorry to say I did not get a photo of the Sauerbraten. My only excuse is that it smelled way too good and I was too weak from hunger to lift my camera. I made sure to take a pic of the cake though. It is the most elaborate cake I've made so far: four layers filled with buttercreme and sour cherries. The cherries were soaked in Kirschwasser (cherry schnapps), which was also drizzled on each layer. Let me tell you this cake can give you a nice buzz! ;)
The cake recipe can be found here; for the buttercreme I used a recipe mentioned here. Originally I had made the filling according to the cake recipe but did not like it. I found it far too sweet with a texture like spackling compound. So I googled my way around to the second recipe. Starting out with milk and flour sounded a bit strange but at that point I was willing to try anything. The buttercreme came out perfectly! The cake was a huge success and I have to say it was pretty much spot-on. 

The Easter Bunny did come by our house too; here is a picture of the goodies. And I'd like to include a photo of a redbud. It is our state tree after all. Hope your Easter was as wonderful as ours!