Thursday, February 28, 2008
So yesterday I went to Café Lolo, one of the cafés in Saarbrücken with the best reputation for torte...I had Herrentorte, a chocolate torte with thin layers of white cake, chocolate cream and marzipan, with a thin, hard dark chocolate shell. Then, today during one of my free hours I went to the nearby Café Steigleiter, in the interest of research, as they also have a fine reputation, where I had a Marzipan-Preiselbeertorte...sooo good. This is going to kill me, but I feel like I have to live it up while I'm here.
I just wonder why bakeries in the US have such different offerings? Why is the bread all so mushy? Why can't you get a good dark loaf? And why don't we bake with marzipan? Or make German Kuchen? (No! There's no way to translate it! it's not cake, it's not pie...Torte is similar to what we think of as cake.)
But then again, they don't know what pie is.