The Lindy Cake Recipe Book © Florian Machot Florian © Dear Lindy Ckies

The Lindy Cake Recipe Book © Florian Machot Florian © Dear Lindy Ckies,

What a year it has been! Who would have imagined back in 2019, as we toasted our exchange with chocolate liqueur before crawling sleepily into a comatose slumber, that the Lindy Cake festival would be replaced by a cooking book? Or that a virus would stop the planet and give us all some time to sit back and think about our way of life?

Yet that is exactly what has come to pass, and even though we have probably all danced much less than we would have liked, this book is lying in your hands (or being displayed on your digital screen), ready to make your taste buds water and to fill your kitchens with the spirit of Lindy Cake.

Thanks to all the people who took out their time to send us a recipe, this has turned into a small gem of a book, packed with beautiful and tasty treats, good music suggestions and happy memories. We advise you to get together with friends, find a bottle of something you like to drink and take an evening of your time to wallow in your kitchens to the magical odours of the Lindy Cake.

And while you’re baking and listening to our musical suggestions, don’t forget to do more than just enjoy streaming the music but to buy it, too. Swing bands are the bread and butter of every good lindy event and their main source of income has just vanished, so if you can afford it, show them your support so they can play for us in the future!

We hope to see all of you very soon in the future. Until then we wish you, "Bon appetit," and a healthy winter!

With love

Your Lindy Cake Team

3 Credits

Photographs: copyright by the contributors and by

Eric Bobrie (www.ebobrie.com/for-dancers-only): pages 6, 32, 34, 38, 40 Florian Machot (www.mindan.fr): page 2,3 Nuria Aguade (www.nuriaaguade.com): pages 6, 12, 18, 22, 26, 38, 58 Fotógrafa de Jazz, danza y música. IG @nuriaaguade Sara Pista (www.sarapista.com): pages 10, 12, 15, 24, 26, 37, 52, 58 Cover art, layout: Miriam Awe (www.miriamawe.de)

4 Recipes

Legendary Lindy Cake Chocolate Liquor – Anita – 6 Blackforest-Gateau – Ursula – 8 Glühweinkuchen – Stephan – 11 Brazil Nut Brownies – Shiva – 13 Mousse au Chocolat à la Ella and Louis - Emilia – 14 Zwetschgen-Datschi – Franzi – 16 Chocolate Banana Cake – Annabelle & Georg – 19 Lindy Cake Welcome Cake – Katharina – 20 Crumble 3 Ways – Adelaide, Pippa & Vivienne – 23 Is you is or is you ain’t my Plumcake? – Larissa & Kirstin – 25 The World’s Best Carrot Cake – Lisa – 27 Hungarian Apple Pie – Anna, Annina, Bruno, Cora, Joachim, Kai, Kata, Kirsten, Maren, Nico, Nicole,

Philipp, Raghu, Steffen – 28 Linzer Cake – Anita – 30 Midnight Brownie – Benjamin – 33 Chef Tilo’s Marvellous Chocolate-Cherry-Banana Cake (vegan) – Tilo – 35 Lecker-Lindylicious-Strawberry Cake – Anne – 36 Chocolate-Swing – Jasmin – 39 Vegan Savoury Muffins – Silke – 41 Chocolate Cake (gluten-free) – Niv – 42 Basic Muffin Receipe – Nydia – 44 Lindy Cup Cake Walk – Nina – 46 Jenni’s Apple Pie with Walnut creme – 48 Fresh Cheese Cake with Berries – Larissa – 50 Date Cake – Oleg – 53 Lindy Carrot Cake – Nydia – 54 Jelly Roll – Miriam – 56 Deodorant – Yann – 59

Legendary Lindy Cake Chocolate Liquor – Anita

Legendary Lindy Cake Chocolate Liquor – Anita 6 Legendary Lindy Cake Chocolate Liquor – Anita

The Legendary Lindy Cake Chocolate Liquor! © Sara Pista © Sara Ingredients: - 1 litre of milk (with a minimum 3% fat) - 750 g sugar - 150g cocoa powder - 200 – 300ml pure alcohol (95% - I always buy it in Italy or in Poland, since it‘s not available in every country)

Instructions: Put the milk, sugar and cocoa into a pot and bring to the boil while stirring. Once it has boiled, remove it from the stove, filter it through a sieve and let it cool down. After it‘s cool, add the alcohol – first a small amount, stir and taste, then add more until it‘s the perfect mix.

Fill it into bottles, store in the fridge or freezer, and drink it whenever you can‘t resist (which might be quite frequently). Best of all, raise your glass in a toast together with all your lovely friends.

Song to listen to: „The Piano has been Drinking“ by Tom Waits

Recipe by: Anita Legendary Lindy Cake Chocolate Liquor – Anita 7 Blackforest-Gateau – Ursula

Blackforest-Gateau – Ursula 8 Blackforest-Gateau – Ursula 9 © Sara Pista Glühweinkuchen – Stephan

Glühweinkuchen – Stephan 11 © Nuria Aguade

Brazil Nut Brownies – Shiva 13 Mousse au Chocolat à la Ella and Louis - Emilia

DŽƵƐƐĞĂƵŚŽĐŽůĂƚăůĂůůĂĂŶĚ>ŽƵŝƐ DŽƵƐƐĞĂƵŚŽĐŽůĂƚăůĂůůĂĂŶĚ>ŽƵŝƐ DŽƵƐƐĞĂƵŚŽĐŽůĂƚăůĂůůĂĂŶĚ>ŽƵŝƐ WƌĞƉĂƌĂƚŝŽŶƚŝŵĞ͗ ůŝƐƚĞŶϳЪtimes to the song „They can’t take that away from me“ by Ella WƌĞƉĂƌĂƚŝŽŶƚŝŵĞ͗&ŝƚǌŐĞƌĂůĚĂŶĚ>ŽƵŝƐƌŵƐƚƌŽŶŐůŝƐƚĞŶϳЪtimes to the song „They can’t take that away from me“ by Ella WƌĞƉĂƌĂƚŝŽŶƚŝŵĞ͗ůŝƐƚĞŶϳЪtimes to the song „They can’t take that away from me“ by Ella &ŝƚǌŐĞƌĂůĚĂŶĚ>ŽƵŝƐƌŵƐƚƌŽŶŐŽŽůŝŶŐƚŝŵĞ͗ĚƵƌĂƚŝŽŶŽĨĂĚĂŶĐĞƉĂƌƚǇĂƚ ƚŚĞ>ŝŶĚǇĂŬĞůĞƐƐΕϳŚ &ŝƚǌŐĞƌĂůĚĂŶĚ>ŽƵŝƐƌŵƐƚƌŽŶŐ /ŶŐƌĞĚŝĞŶƚƐ;ϰŽŽůŝŶŐƚŝŵĞ͗ĚƵƌĂƚŝŽŶŽĨĂWŽƌƚŝŽŶƐͿ͗ ĚĂŶĐĞƉĂƌƚǇĂƚƚŚĞ>ŝŶĚǇĂŬĞůĞƐƐΕϳŚ ŽŽůŝŶŐƚŝŵĞ͗ĚƵƌĂƚŝŽŶŽĨĂĚĂŶĐĞƉĂƌƚǇĂƚƚŚĞ>ŝŶĚǇĂŬĞůĞƐƐΕϳŚ ϭϱϬŐĚĂƌŬĐŚŽĐŽůĂƚĞ/ŶŐƌĞĚŝĞŶƚƐ;ϰWŽƌƚŝŽŶƐͿ͗ /ŶŐƌĞĚŝĞŶƚƐ;ϰWŽƌƚŝŽŶƐͿ͗ ϱƚĂďůĞƐƉŽŽŶŽĨǁŚŝƉƉŝŶŐĐƌĞĂŵϭϱϬŐĚĂƌŬĐŚŽĐŽůĂƚĞ ϭϱϬŐĚĂƌŬĐŚŽĐŽůĂƚĞ ϯĞŐŐƐϱƚĂďůĞƐƉŽŽŶŽĨǁŚŝƉƉŝŶŐĐƌĞĂŵ ϱƚĂďůĞƐƉŽŽŶŽĨǁŚŝƉƉŝŶŐĐƌĞĂŵ ϭƚĂďůĞƐƉŽŽŶŽĨŝĐŝŶŐƐƵŐĂƌϯĞŐŐƐ ϯĞŐŐƐ ϮϬŐŚĂǌĞůŶƵƚƐϭƚĂďůĞƐƉŽŽŶŽĨŝĐŝŶŐƐƵŐĂƌ ϭƚĂďůĞƐƉŽŽŶŽĨŝĐŝŶŐƐƵŐĂƌ WŝŶĐŚŽĨƐĂůƚϮϬŐŚĂǌĞůŶƵƚƐ ϮϬŐŚĂǌĞůŶƵƚƐ WŝŶĐŚŽĨƐĂůƚ WŝŶĐŚŽĨƐĂůƚ ϭϭƐƚĞƉƐƚŽĂŵĂƌǀĞůůŽƵƐĚĞƐƐĞƌƚƚŚĂƚǁŝůůŵĞůƚŝŶǇŽƵƌŵŽƵƚŚ ϭϭƐƚĞƉƐƚŽĂŵĂƌǀĞůůŽƵƐĚĞƐƐĞƌƚƚŚĂƚǁŝůůŵĞůƚŝŶǇŽƵƌŵŽƵƚŚϭ͘ DŽƐƚŝŵƉŽƌƚĂŶƚůǇ͕Ɖut on the song „They can’t take that away from me“ by Ella ϭϭƐƚĞƉƐƚŽĂŵĂƌǀĞůůŽƵƐĚĞƐƐĞƌƚƚŚĂƚǁŝůůŵĞůƚŝŶǇŽƵƌŵŽƵƚŚ ϭ͘ &ŝƚǌŐĞƌĂůĚĂŶĚ>ŽƵŝƐƌŵƐƚƌŽŶŐDŽƐƚŝŵƉŽƌƚĂŶƚůǇ͕Ɖut on the song͘ „They can’t take that away from me“ by Ella Ϯ͘ &ŝƚǌŐĞƌĂůĚĂŶĚ>ŽƵŝƐƌŵƐƚƌŽŶŐdŚĞǁĂǇǇŽƵďƌĞĂŬƚŚĞϭ͘ DŽƐƚŝŵƉŽƌƚĂŶƚůǇ͕ƉĐŚŽĐŽůĂƚĞut on the͘ ŝŶƚŽƐŵĂůůƉŝĞĐĞƐĂŶĚƉƵƚŝƚŝŶĂƐƚĂŝŶůĞƐƐƐƚĞĞůďŽǁůsong „They can’t take that away from me“ by Ella ,ĞƌĞŝƐĂůŝƚƚůĞƉůĂǇůŝƐƚƚŚĂƚĂĐϮ͘ ƚŽŐĞƚŚĞƌǁŝƚŚƚŚĞdŚĞǁĂǇǇŽƵďƌĞĂŬƚŚĞ&ŝƚǌŐĞƌĂůĚĂŶĚ>ŽƵŝƐƌŵƐƚƌŽŶŐǁŚŝƉƉŝŶŐĐƌĞĂŵĐŽŵƉĂŶŝĞƐǇŽƵǁŚŝůĞĐŚŽĐŽůĂƚĞŝŶƚŽƐŵĂůůƉŝĞĐĞƐĂŶĚƉƵƚŝƚŝŶĂƐƚĂŝŶůĞƐƐƐƚĞĞůďŽǁů͕͘ ƉƌĞƉĂƌŝŶŐƚŚĞŵŽƵƐƐĞ͗ ϯ͘ dŚĞǁĂǇǇŽƵŵĞůƚƚŚϮ͘ dŚĞǁĂǇǇŽƵďƌĞĂŬƚŚĞŝƐĂďŽǀĞĂďĂŝŶĐŚŽĐŽůĂƚĞͲŵĂƌŝĞĂŶĚƐƚŝƌŝƚƚŽĂŝŶƚŽƐŵĂůůƉŝĞĐĞƐĂŶĚƉƵƚŝƚŝŶĂƐƚĂŝŶůĞƐƐƐƚĞĞůďŽǁůƐŵŽŽƚŚŵŝǆƚƵƌĞ͕ŵǇĚĞĂƌ ϭ͘ƚŽŐĞƚŚĞƌǁŝƚŚƚŚĞ „They can’t take ǁŚŝƉƉŝŶŐĐƌĞĂŵthat away from me“͕ by Ella Fitzgerald and Louis Armstrong ϰ͘ /ƐŵĂŬŝŶŐƚŽŐĞƚŚĞƌǁŝƚŚƚŚĞŵĞĐƌĂǌǇƐŽƉůĞĂƐĞůĞƚŝƚǁŚŝƉƉŝŶŐĐƌĞĂŵ͕ ŚĞƌĞ͘ ϯ͘ Ϯ͘dŚĞǁĂǇǇŽƵŵĞůƚƚŚ ,ŽŶĞǇƐƵĐŬůĞZŽƐĞ–>ŝŽŶĞů,ĂŵƉƚŽŶŝƐĂďŽǀĞĂďĂŝŶĐŽŽůĚŽǁŶͲŵĂƌŝĞĂŶĚƐƚŝƌŝƚƚŽĂƐŵŽŽƚŚŵŝǆƚƵƌĞ͕ŵǇĚĞĂƌ ϯ͘ dŚĞǁĂǇǇŽƵŵĞůƚƚŚŝƐĂďŽǀĞĂďĂŝŶͲŵĂƌŝĞĂŶĚƐƚŝƌŝƚƚŽĂ ͕ŵǇĚĞĂƌ ϱ͘ϰ͘ ϯ͘dŚĞǁĂǇǇŽƵ/ƐŵĂŬŝŶŐ &ƌŽŵŽŶĞƚŽĂŶŽƚŚĞƌŵĞƐĞƉĞƌĂƚĞƚŚĞĞŐŐƐĂŶĚƐƚŝƌƚŚĞĐƌĂǌǇƐŽƉůĞĂƐĞůĞƚŝƚ–ŽƵŶƚĂƐŝĞKƌĐŚĞƐƚƌĂĐŽŽůĚŽǁŶĞŐŐǇŽůŬƐŚĞƌĞ͘ ŝŶƚŚĞĐŚŽĐŽůĂƚĞĐƌĞĂŵƐŵŽŽƚŚŵŝǆƚƵƌĞ ϭ ϲ͘ϱ͘ ϰ͘dŚĞǁĂǇǇŽƵƚĂŬĞƚŚĞdŚĞǁĂǇǇŽƵϰ͘ ^ƵŐĂƌ/ƐŵĂŬŝŶŐ–ŽƵŶƚĂƐŝĞƐĞƉĞƌĂƚĞƚŚĞĞŐŐƐĂŶĚƐƚŝƌƚŚĞŵĞĐƌĂǌǇ ĞŐŐǁŚŝƚĞƐƐŽƉůĞĂƐĞůĞƚŝƚĂŶĚƚŚĞĐŽŽůĚŽǁŶƉŝŶĐŚŽĨƐĂůƚĞŐŐǇŽůŬƐŚĞƌĞŝŶƚŚĞĐŚŽĐŽůĂƚĞĐƌĞĂŵ͘ĂŶĚĐŽŶũƵƌĞĞŐŐƐŶŽǁ ĨƌŽŵŝƚ ϳ͘ϲ͘ ϱ͘dŚĞǁĂǇǇŽƵƐůŽǁůǇůĞƚƚŚĞdŚĞǁĂǇǇŽƵƚĂŬĞƚŚĞϱ͘ ƌĞĂŵĂůŝƚƚůĞĚƌĞĂŵŽĨŵĞdŚĞǁĂǇǇŽƵƐĞƉĞƌĂƚĞƚŚĞĞŐŐƐĂŶĚƐƚŝƌƚŚĞĞŐŐǁŚŝƚĞƐƐƵŐĂƌ–ůůĂ&ŝƚǌŐĞƌĂůĚĂŶĚŽƵŶƚĂƐŝĞĂŶĚƚŚĞĞŐŐĂŶĚƚŚĞƉŝŶĐŚŽĨƐĂůƚƐŶŽǁĞŐŐǇŽůŬƐƵŶŝƚĞƵŶƚŝůĂŶĚĐŽŶũƵƌĞĞŐŐƐŶŽǁŝŶƚŚĞĐŚŽĐŽůĂƚĞĐƌĞĂŵ ƚŚĞŝƌůŽǀĞŐĞƚƐĂƐϭĨƌŽŵŝƚƐŽůŝĚ ϭ ϳ͘ ϲ͘ĂƐĂƌŽĐŬĂŶĚdŚĞǁĂǇǇŽƵƐůŽǁůǇůĞƚƚŚĞϲ͘ ^ŽůŝĚĂƐĂƌŽĐŬdŚĞǁĂǇǇŽƵƚĂŬĞƚŚĞƐŚŝŶǇ–ůůĂ&ŝƚǌŐĞƌĂůĚas CountĞŐŐǁŚŝƚĞƐƐƵŐĂƌ Basies‘ ĂŶĚƚŚĞĞŐŐ stockingsĂŶĚƚŚĞ…ƐŶŽǁƉŝŶĐŚŽĨƐĂůƚ ƵŶŝƚĞƵŶƚŝůĂŶĚĐŽŶũƵƌĞĞŐŐƐŶŽǁƚŚĞŝƌůŽǀĞŐĞƚƐĂƐƐŽůŝĚĨƌŽŵŝƚ ϴ͘ ϳ͘…iĂƐĂƌŽĐŬĂŶĚϳ͘ ƐŵĂŬŝŶŐƚŚĞĐŚŽĐŽůĂƚĞĐƌĞĂŵũĞĂůŽƵƐĂŶĚ ^ŚŝŶǇ^ƚŽĐŬŝŶŐƐdŚĞǁĂǇǇŽƵƐůŽǁůǇůĞƚƚŚĞƐŚŝŶǇ–ŽƵŶƚĂƐŝĞas Count Basies‘ ƐƵŐĂƌ stockingsĂŶĚƚŚĞĞŐŐŝƚ…ǁĂŶƚƐǇŽƵƚŽŵŝǆŝƚǁŝƚŚƚŚĞĞŐŐƐŶŽǁ͘ ƐŶŽǁƵŶŝƚĞƵŶƚŝůƚŚĞŝƌůŽǀĞŐĞƚƐĂƐƐŽůŝĚ ϴ͘ ƐŵŽŽƚŚŽŶĞ–ĞŶŶǇ'ŽŽĚŵĂŶ^ĞǆƚĞƚ ϵ͘ϴ͘ dŚĞǁĂǇǇŽƵ…iƐŵĂŬŝŶŐƚŚĞĐŚŽĐŽůĂƚĞĐƌĞĂŵũĞĂůŽƵƐĂŶĚĂƐĂƌŽĐŬĂŶĚĨŝůůϰŐůĂƐƐĞƐǁŝƚŚƐŚŝŶǇas CountƚŚĞĐŚŽĐŽůĂƚĞŵŽƵƐƐĞ Basies‘ stockingsŝƚǁĂŶƚƐǇŽƵƚŽŵŝǆŝƚǁŝƚŚƚŚĞĞŐŐƐŶŽǁ͘… ͕ ϭϬ͘ϵ͘ dŚĞǁĂǇǇŽƵůĞƚƚŚĞŵƌĞƐƚϴ͘ &ůǇŝŶŐŚŽŵĞ…iƐŵĂŬŝŶŐƚŚĞĐŚŽĐŽůĂƚĞĐƌĞĂŵũĞĂůŽƵƐĂŶĚ–ŚĂƌůŝĞŚƌŝƐƚŝĂŶŝŶƚŚĞĨƌŝĚŐĞ ĨŽƌŚĂůĨĂĚĂŶĐĞƉĂƌƚǇĂƚƚŚĞ>ŝŶĚǇĂŬĞŝƚǁĂŶƚƐǇŽƵƚŽŵŝǆŝƚǁŝƚŚƚŚĞĞŐŐƐŶŽǁ͕͘ ϵ͘ ϭϬ͘dŚĞǁĂǇǇŽƵ ^ĂŶĚƵ–ůŝĨĨŽƌĚƌĨŝůůϰŐůĂƐƐĞƐǁŝƚŚŽǁŶ͕DĂǆZŽĂĐŚYƵŝŶƚĞƚƚŚĞĐŚŽĐŽůĂƚĞŵŽƵƐƐĞ ͕ ϭϭ͘ EŽ͕ŶŽŶŽďŽĚǇĐĂŶƚĂŬĞƚŚϵ͘ dŚĞǁĂǇǇŽƵĨŝůůϰŐůĂƐƐĞƐǁŝƚŚŝƐĚĞůŝĐŝŽƵƐƚŚĞĐŚŽĐŽůĂƚĞŵŽƵƐƐĞDŽƵƐƐĞĂƵŚŽĐŽůĂƚĂǁĂǇĨƌŽŵǇŽƵ͕͊͊͊ ϭϬ͘ϭϭ͘ dŚĞǁĂǇǇŽƵůĞƚƚŚĞŵƌĞƐƚ It‘s oh, so nice –ŽƵŶƚĂƐŝĞŝŶƚŚĞĨƌŝĚŐĞ ĨŽƌŚĂůĨĂĚĂŶĐĞƉĂƌƚǇĂƚƚŚĞ>ŝŶĚǇĂŬĞ͕ ϭϬ͘ dŚĞǁĂǇǇŽƵůĞƚƚŚĞŵƌĞƐƚŝŶƚŚĞĨƌŝĚŐĞĨŽƌŚĂůĨĂĚĂŶĐĞƉĂƌƚǇĂƚƚŚĞ>ŝŶĚǇĂŬĞ͕ ϭϭ͘ EŽ͕ŶŽŶŽďŽĚǇĐĂŶƚĂŬĞƚŚŝƐĚĞůŝĐŝŽƵƐDŽƵƐƐĞĂƵŚŽĐŽůĂƚĂǁĂǇĨƌŽŵǇŽƵ͊͊͊ ϭϭ͘ EŽ͕ŶŽŶŽďŽĚǇĐĂŶƚĂŬĞƚŚŝƐĚĞůŝĐŝŽƵƐDŽƵƐƐĞĂƵŚŽĐŽůĂƚĂǁĂǇĨƌŽŵǇŽƵ͊͊͊ So enjoy it with some chopped hazelnuts on top and don’t let anybody take it away from So enjoy it with some chopped hazelnuts ǇŽƵ͊͊͊on top and don’t let anybody take it away from So enjoy it with some chopped hazelnuts on top and don’t let anybody take it away from ǇŽƵ͊͊͊ ǇŽƵ͊͊͊ ZĞĐŽŵŵĞŶĚĂƚŝŽŶĨƌŽŵƚŚĞI hope you‘ll like tĞhǆƉĞƌƚƐ͗ĞƐƚĞŶũŽǇĞĚŝŶǇŽƵƌĨĂǀŽƌŝƚĞĐŽŵƉĂŶǇe Mousse au Chocolat and have fun pr eparing it. I ZĞĐŽŵŵĞŶĚĂƚŝŽŶĨƌŽŵƚŚĞguess youĞ wǆƉĞƌƚƐ͗ĞƐƚĞŶũŽǇĞĚŝŶǇŽƵƌĨĂǀŽƌŝƚĞĐŽŵƉĂŶǇon’t be light on swing and love in i t! <3 <3 ZĞĐŽŵŵĞŶĚĂƚŝŽŶĨƌŽŵƚŚĞĞǆƉĞƌƚƐ͗ĞƐƚĞŶũŽǇĞĚŝŶǇŽƵƌĨĂǀŽƌŝƚĞĐŽŵƉĂŶǇ Mousse au Chocolat à la Ella and Louis - Emilia ϭсďĞĂƚĞŶĞŐŐǁŚŝƚĞ͖/ůŽǀĞƚŚĞ'ĞƌŵĂŶexpression „Eischnee“ for it so I used it 14 ϭсďĞĂƚĞŶĞŐŐǁŚŝƚĞ͖/ůŽǀĞƚŚĞ'ĞƌŵĂŶexpression „Eischnee“ for it so I used it ϭсďĞĂƚĞŶĞŐŐǁŚŝƚĞ͖/ůŽǀĞƚŚĞ'ĞƌŵĂŶexpression „Eischnee“ for it so I used it

,ĞƌĞŝƐĂůŝƚƚůĞƉůĂǇůŝƐƚƚŚĂƚĂĐĐŽŵƉĂŶŝĞƐǇŽƵǁŚŝůĞƉƌĞƉĂƌŝŶŐƚŚĞŵŽƵƐƐĞ͗

ϭ͘ „They can’t take that away from me“ by Ella Fitzgerald and Louis Armstrong Ϯ͘ ,ŽŶĞǇƐƵĐŬůĞZŽƐĞ–>ŝŽŶĞů,ĂŵƉƚŽŶ ϯ͘ &ƌŽŵŽŶĞƚŽĂŶŽƚŚĞƌ–ŽƵŶƚĂƐŝĞKƌĐŚĞƐƚƌĂ ϰ͘ ^ƵŐĂƌ–ŽƵŶƚĂƐŝĞ ϱ͘ ƌĞĂŵĂůŝƚƚůĞĚƌĞĂŵŽĨŵĞ–ůůĂ&ŝƚǌŐĞƌĂůĚĂŶĚŽƵŶƚĂƐŝĞ ϲ͘ ^ŽůŝĚĂƐĂƌŽĐŬ–ůůĂ&ŝƚǌŐĞƌĂůĚ ϳ͘ ^ŚŝŶǇ^ƚŽĐŬŝŶŐƐ–ŽƵŶƚĂƐŝĞ ϴ͘ ƐŵŽŽƚŚŽŶĞ–ĞŶŶǇ'ŽŽĚŵĂŶ^ĞǆƚĞƚ ϵ͘ &ůǇŝŶŐŚŽŵĞ–ŚĂƌůŝĞŚƌŝƐƚŝĂŶ ϭϬ͘ ^ĂŶĚƵ–ůŝĨĨŽƌĚƌŽǁŶ͕DĂǆZŽĂĐŚYƵŝŶƚĞƚ ϭϭ͘ It‘s oh, so nice –ŽƵŶƚĂƐŝĞ

Mousse au Chocolat à la Ella and Louis - Emilia 15 I hope you‘ll like the Mousse au Chocolat and have fun preparing it. I guess you won’t be light on swing and love in it! <3 <3 Zwetschgen-Datschi – Franzi

Zwetschgen-Datschi – Franzi 16 Zwetschgen-Datschi – Franzi 17 © Nuria Aguade Chocolate Banana Cake – Annabelle & Georg

Chocolate Banana Cake – Annabelle & Georg 19 Lindy Cake Welcome Cake – Katharina

Lindy Cake Welcome Cake – Katharina 20 Lindy Cake Welcome Cake – Katharina 21 © Nuria Aguade Nuria © Crumble 3 Ways – Adelaide, Pippa & Vivienne

CRUMBLE Three crumble options inspired by our respective countries: England, Spain 3 WAYS and Germany.

CRUMBLE

ADELAIDE's STRAWBERRY & RHUBARB

PIPPA's CHERRY & APRICOT

VIVIENNE's SCHARZWALDER KIRSCH

Crumble 3 Ways – Adelaide, Pippa & Vivienne 23 © Sara Pista Is you is or is you ain’t my Plumcake? – Larissa & Kirstin

y? n ab to y b L g m ou in ´t Is is sh ain yo J a u u o W yo is rd is or an ah r is in s o yo D u i u a yo in´ Is t m y b Is you is or is you ain´t my plum cake? ab y? 600g - 750g seasonal fruits (rhubarb, apples, plums, apricots, currants) Baking: 30-40 minutes at Crumb dough 180C 200g soft butter 1 egg white to spread Springform pan of 26cm, 1 sachet vanilla sugar Breadcrumbs for sprinkling slightly greased 1 egg, 1 pinch of salt Powdered sugar for 400g flour (or 300g flour and sprinkling 100g ground hazelnuts) 2 teaspoons baking powder

Wash and prepare the fruits. Preheat the oven.

For the crumbly dough, whisk butter, sugar, vanilla sugar, egg and salt in a mixing bowl until foamy. Sift the flour with the baking powder over it, stir half of it into the foamy mixture. Add the rest of the flour and rub it with your hands to form crumbs.

Sprinkle a good half of the crumbs into the baking tin and press it smooth by hand, raising one edge. Brush with egg white and sprinkle with breadcrumbs.

Cover the cake base with the prepared fruit: plum halves with the round part facing upwards. Spread the rest of the crumbs on the fruit and bake until light brown.

Kirstin and Larissa

B.B.King Diana Krall Tom and Jerry Is you is or is you ain´t my baby? Is you is or is you ain´t my baby? Is you is or is you ain´t my baby?

Is you is or is you ain’t my Plumcake? – Larissa & Kirstin 25 © Nuria © Aguade

The World’s Best Carrot Cake – Lisa 27 Hungarian Apple Pie – Anna, Annina, Bruno, Cora, Joachim, Kai, Kata, Kirsten, Maren, Nico, Nicole, Philipp, Raghu, Steffen

Hungarian Apple Pie may seem like a humble apple pie at first glance but it works wonders in cases of Lindy Hop withdrawal symptoms, it restores energy after a week of dancing, it soothes muscles sore from aerials training and if served with „Tea for Two“ it enhances your musicality – so we highly recommend you give this recipe a try! As with most good recipes the list of ingredients is short and simple. For one sheet cake you will need: 500 gs flour 300 gs butter 150 gs sugar + 4-5 extra tablespoons of sugar Cinnamon to taste 2 eggs + 1 egg yolk 2 kgs sour-sweet apples (if your apples are rather sweet, add some lemon juice)

Grate the apples and squeeze them in a colander. Mix 4-5 tablespoons of sugar with cinnamon. Heat apples with sugar and cinnamon (and lemon juice if using) and let them simmer until tender. You may do a few rounds of the Jitterbug Stroll while you wait for the apples to be ready but this step is optional. Mix flour, butter, remaining sugar and the two whole eggs. Line a baking sheet with baking parchment. Spread half of the dough onto the baking sheet and bake at 180°C for five minutes. Spread the apples on the pre-baked dough and top with the remaining dough. Brush with the egg yolk and bake again at 180°C for 15 minutes.

Hungarian Apple Pie – Anna, Annina, Bruno, Cora, Joachim, Kai, Kata, Kirsten, Maren, Nico, Nicole, Philipp, Raghu, Steffen 28 Hungarian Apple Pie – Anna, Annina, Bruno, Cora, Joachim, Kai, Kata, Kirsten, Maren, Nico, Nicole, Philipp, Raghu, Steffen

Now it’s time to choose your „Tea for Two“ variety. Be aware that there are many versions of this song and it is worth listening to more than one and try to recognize the melody in all of them while taking note of the differences in instrumentation, composition etc.

We have a couple of serving suggestions for Hungarian Apple Pie and „Tea for Two“: Have them at a bonfire at night. Watching the stars and the fire‘s flames while listening to the music will highly increase your musical capacity. If your energy is already drained a bit after a week of dancing and maybe even some aerials have your cake and Tea for Two at a circus show and add a shot of quince liqueur (if you don’t need to drive a car anymore!). In this case it will also help you to get into contact with other people. We haven’t tried it but are very sure that Hungarian Apple Pie and „Tea for Two“ are also a great snack if you have a short break between dipping into Lake Balaton and another round of swing dancing. Note: we didn’t make up this recipe. It was given to us by a friendly hungarian lady while we watched the cutest circus show designed and performed by a group of children. We ended up at that show which took place in a small village at Lake Balaton because Bruno and Maren had the somewhat crazy but entirely wonderful idea of having a small dance camp there to escape the pandemic and its‘ impacts on dancing without the infection risk of large groups. This Apple Pie and the song „Tea for Two“ will forever remind us of that week full of intense dance training and aerial workouts set within the beautiful landscape at Lake Balaton, interrupted by breaks at the lake’s shore, hiking and exploring, tasting the local wine, dancing at every possible location – including a volcano and a castle. More than anything we will remember the bonds of friendship it created. By sharing the recipe and the song we hope to share some of that spirit, too.

Anna, Annina, Bruno, Cora, Joachim, Kai, Kata, Kirstin, Maren, Nico, Nicole, Philipp, Raghu and Steffen

Hungarian Apple Pie – Anna, Annina, Bruno, Cora, Joachim, Kai, Kata, Kirsten, Maren, Nico, Nicole, Philipp, Raghu, Steffen 29 Linzer Cake – Anita

Linzer Cake – Anita 30 Linzer Cake – Anita 31 © Eric Bobrie Eric ©

Midnight Brownie – Benjamin 33 © Eric Bobrie Chef Tilo’s Marvellous Chocolate-Cherry-Banana Cake (vegan) – Tilo

Chef Tilo’s Marvellous Chocolate-Cherry-Banana Cake (vegan) – Tilo 35 Lecker-Lindylicious-Strawberry Cake – Anne

The Lecker-Lindylicious-Strawberry-Cake (delicious and… greasy!)

Take it easy greasy, love me 'till I get enough

Take it easy greasy, now baby don't you get so rough..

250g flour

125g butter

100g sugar

1 egg

Hug me honey, squeeze me tight

You need not hurry ''cause you got all night, so

Take it easy greasy, love me 'till I get enough

Love me till I get enough

Put the dough in a springform tin and sting several times with a fork (so it doesn’t rise) und bake as cake base for 10 minutes in the bottom of the oven, 190 degree celsius

Take it easy greasy, love me till I get enough

Take it easy greasy, now baby don't you get so rough

250g low-fat curd cheese

100g sugar

1 pck custard powder (vanilla)

4 eggs

125ml whipped cream

I'm going down town to old Butcher Beat

''cause I want to piece of his good old meat, so

Take it easy greasy, love me 'till I get enough (I got to have it)

Love me till I get enough

Put on the pre-baked cake base and bake 50-60 minutes (190 degree celsius)

Lecker-Lindylicious-Strawberry Cake – Anne 36 Take it easy greasy, love me till I get enough

Take it easy greasy, now baby don't you get so rough

I call you this morning about half past two

Now tell me daddy what you going to do, so

Take it easy greasy… Take it easy greasy, love me till I get enough Let it cool down and put on top: Take it easy greasy, now baby don't you get so rough 250g fresh strawberries (cut in half) I call you this morning about half past two Take it easy greasy, love me 'till I get enough (I got to have it) Now tell me daddy what you going to do, so Love me till I get enough Take it easy greasy…

Let it cool down and put on top: Bon Appetit!! …. And keep on swing dancing  250g fresh strawberries (cut in half)

AnneTake it easy greasy, love me 'till I get enough (I got to have it)

Love me till I get enough

Bon Appetit!! …. And keep on swing dancing 

Anne

Lots of strawberry cake and not enough swing dancing during quarantine…

Song: Take it easy greasy Pista © Sara

Lots of strawberry cake and not enough swing dancing during quarantine…

Song: Take it easy greasy Lecker-Lindylicious-Strawberry Cake – Anne 37

Chocolate-Swing

Ingredients for the cake: 6 eggs 200 gr sugar 200 gr unsalted butteer at room temperature 100 dark chocolate (70%) 200 gr grounded almonds 1 shot of rum 1 pinch of salt butteer and flour to sprinkle over cake mould

Ingredients for the cream-topping: 200 gr dark chocolate (70%) 80 unsalted butteer 250 ml whipped cream (30 to 35%)

Mix the egg yolks with the sugar and butteer until foamy, melt the chocolate in a water bath and stir in, add the grounded nuts and rum. Beat the egg whites with the salt until stiff,, fold in and pour the mixture into a well-butteered cake mold sprinkled with flour. Bake at 180 degrees for about 30-40 minutes with top and botteom heat. Let cool down.

For the cream, melt the chocolate and butteer in a water bath, stir until frothy and stir in the whipped cream. Cover the cake with it, decorate it with a flower and let it stand in the refrigerator overnight. And then (waited long enough)….

Enjoy and keep on dancing the chocolate-swing!

Jasmin

Chocolate-Swing – Jasmin 39 © Eric Bobrie Vegan Savoury Muffins– Silke

Vegan Savoury Muffins – Silke 41 Chocolate Cake (gluten-free) – Niv

Chocolate Cake (gluten-free) – Niv 42 Chocolate Cake (gluten-free) – Niv

Chocolate Cake (gluten-free) – Niv 43 Basic Muffin Receipe – Nydia

Basic Muffin Receipe – Nydia 44 Basic Muffin Receipe – Nydia

Basic Muffin Receipe – Nydia 45 Lindy Cup Cake Walk – Nina

Lindy Cup Cake Walk – Nina 46 Lindy Cup Cake Walk – Nina

Lindy Cup Cake Walk – Nina 47 Jenni’s Apple Pie with Walnut creme

Jenni’s Apple Pie with Walnut creme

What you need:

The dough The first topping: 270 g of flour 1.000 g of apples 130 g of butter 40 g of sugar 70 g of sugar 1 teaspoon of cinnamon 8 g of vanilla sugar some lemon juice 1 egg a pinch of salt

The cream: The second topping: 50 g of butter 100 g of walnuts, roughly chopped 50 g of sugar 100 g of honey 4 g of vanilla sugar 80 ml of whipped cream 1 egg 25 g of butter 50 g of flour ¼ teaspoon of flour 50 g of grounded walnuts

Jenni’s Apple Pie with Walnut creme 48 For the dough Sift the flour into a bowl. Add the butter, sugar, vanilla sugar, salt and egg and work quickly with your hands to make a shortcrust pastry. Put dough in a greased springform (26 cm) and prick it several times with a fork (no need to be cooled).

For the first topping Peel the apples, remove the core, cut into wedges or, even better, into fine slices, drizzle with lemon juice and mix with sugar and cinnamon.

For the cream: Mix the butter with sugar and vanilla sugar, add an egg and stir in the flour and the grounded walnuts. Mix it until it is a smooth cream (instead of 50g flour and 50g walnuts, use 100g grounded walnuts to make it even better).

Spread this cream evenly on the shortcrust pastry. Spread the sugar and cinnamon apples on top.

Bake the cake in the preheated oven for 15 minutes at 200 degrees, then for another 30 minutes at 170 degrees.

For the second topping In the meantime, heat the honey with the cream (unbeaten) and the butter for about 2 minutes in a pot, stirring constantly. Remove from heat and stir in the roughly chopped walnuts and a 1/4 teaspoon of flour.

After 45-minute of baking time, spread the honey-walnut mixture over the cake and finish baking the cake in another 15 minutes.

It’s best if it cooled down or even spend a night to get all yummi!

During the time the cake is in the oven: Grab your baking buddies and dance The Big Apple routine– and you won’t even notice the time go by until the cake is ready to eat!

Jenni’s Apple Pie with Walnut creme 49 Fresh Cheese Cake with Berries – Larissa

Fresh Cheese Cake with Berries – Larissa 50 Fresh cheese cake with berries

200g ladyfingers 2 tablespoons orange liqueur 125g butter, melted 300g berries (or soft fruits, e.g. peaches, apricots, mandarins) or frozen berries

Cheese Cream 300g heavy cream cheese 125g sugar, 2 tablespoons vanilla sugar Juice of 1-2 lemons 150ml white wine 6 sheets of gelatine, cold soaked (or vegetarian: agartine rather more than less) 300g cream, whipped stiff

Springform pan of 26cm diameter, bottom lined with baking paper Crumble the ladyfingers, sprinkle with the orange liqueur, mix with the butter, press into the tin as a cake base, refrigerate for 10 minutes. Prepare the fruit according to the type.

For the cream, mix the cream cheese with the sugar, vanilla sugar and lemon juice with a hand mixer until smooth. Heat the wine, dissolve the squeezed gelatine or agartine in it, stir into the cream. Carefully mix the cheese cream into the whipped cream.

Spread a quarter of the cheese cream on the cake base, spread the berries on top, fill the remaining cheese cream over the berries and smooth it down.

Dance for at least 3 hours. Or chill. Decorate with fresh berries before serving. Or with flowers.

Larissa

Date Cake – Oleg 53 Lindy Carrot Cake – Nydia

LINDY CARROT CAKE

YOU WILL NEED

For carrot cake 2 cups (250 grams) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 1/2 teaspoons ground cinnamon 1 1/4 cups (295 ml) vegetable oil 1 cup (200 grams) granulated sugar 1 cup (200 grams) brown sugar 1 teaspoon vanilla extract 4 large eggs 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) 1 cup (100 grams) coarsely chopped pecans or other nuts 1/2 cup (65 grams) raisins, if you like

For creamy frosting 8 ounces (225 grams) cream cheese, at room temperature 1 1/4 cups (140 grams) powdered sugar 1/3 cup (80 ml) heavy whipping cream 1/2 cup (50 grams) coarsely chopped pecans or other nuts, for topping cake

Better if prepared listening to (scan this):

Lindy Carrot Cake – Nydia 54 DIRECTIONS

• MAKE BATTER Heat the oven to 350 degrees Fahrenheit (176 °C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear, and the batter is smooth. Stir in the carrots, nuts, and raisins.

• BAKE CAKE Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

• TO FINISH In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

Serve, listen and enjoy!

Please note: the authors of this carrot cake recipe are Adam and Joanne Gallagher. For more information, nutrition facts and useful tips go to: https://www.inspiredtaste.net/25753/carrot-cake-recipe/

Lindy Carrot Cake – Nydia 55 Jelly Roll – Miriam

Jelly Roll – Miriam 56 Jelly Roll – Miriam 57

Deodorant – Yann 59 Deodorant – Yann 60