In Germany you can sample bratwurst, beer, schnitzels and Schlager music. However, the landscape here is fantastic with rugged mountains in the south and vast plains in the north. You can discover this for yourself from one of the many holiday parks in the Germany black forest.
There is nothing wrong with big mugs of beer, Dirndls and Lederhosen! In Germany you can safely sit at one of the cosy long tables during the world famous Oktoberfest. If you look beyond this typical German image, you will see more. You will see the woody hills, raging rivers, vast vineyards and old Hanseatic towns. Cultural cities such as Trier, full of Roman monuments, atmospheric town squares and Gothic churches are well worth a visit.
Many resorts can be found in the Black Forest, a popular spot among tourists. In this 200 km long forest, you cycle along river valleys, vineyards and small farms. Favourites in the area are the many cuckoo clocks and big pieces of gateau eaten with cherries, cream and chocolate! Go and see the city of Regensburg, one of the best preserved medieval cities in Germany. Then you have earned yet another beer!
|Holiday parks Germany black forest|
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Population: 81 million
Area: 357,022 km2
Highest point: Zugspitze at 2,962 meters
Our recommendations for Germany:
For the dough: 250 g flour, 2 g of salt, 1 egg, 100 ml of warm water, 20 ml of oil. For the filling: 100 g breadcrumbs, 50 g of butter, 140 g sugar, 10 g of cinnamon, 170 g of raisins, lemon juice 10 g, 1100 g of apple slices, a few drops of rum. To finish: melted butter and powdered sugar.
In a bowl put all the ingredients in for the dough and knead until a soft but not sticky. Knead the dough into a ball and leave to rest for 30 minutes in the bowl spennellandola with a little oil. Roll out the pastry to about 2mm thick and brush them with melted butter.
Filling: Heat the butter in a pan and fry the breadcrumbs until golden brown. Mix the cinnamon and sugar and add the bread crumbs, raisins, lemon juice, apples and rum. Cover the dough with the filling, cut excess edges and gently roll the cake with the help of the cloth. Bake the strudel on a greased baking sheet until browned, about 190 ° C. After baking, immediately cover with hot butter. Let cool for at least half an hour (although it is difficult). Serve dusted with icing sugar.