Partner Postcard: Brenners Park-Hotel & Spa
partner postcards!
In this time of unprecedented global events, people around the world are coming together—from a distance!—to connect and encourage one-another.
As the world navigates this new normal, we take the opportunity to celebrate some of the most amazing destinations and the people who make those places so special. In their own words, on-site partner specialists and hoteliers will offer glimpses into their lives and new routines, and share the special rituals and routines that bring their families together.
In times of uncertainty, I am proud to be part of a community that embraces difference, celebrates authenticity, and works passionately to connect people from all over the world. It is my pleasure to share some of these characters with you!
Next Stop: Brenners Park-Hotel & Spa, Baden-Baden, Germany
Baden-Baden has long been a playground for those seeking seclusion, fresh air, and a bit of fun, and Brenners Park has been for many, a home away from home. Designed in a warm, traditional style, gorgeous flowers perfume every room, while cushy carpets and cozy couches are settings for good conversation, laughter, and fine dining. Through the windows of the Wintergarten restaurant, guests look out onto Lichtenstahler Allee and residents cycling and ambling along. The music of the Oos River is a symphony to the scene.
Our team is in it together. The Oetker Collection has built the Global Campaign-#WeStayUnited and the Happy Therapy with inspirational content of all Oetker Collection properties worldwide.
Our connections with each other will help us weather this storm.
-Geraldine Beideck, Sales Manager
Baden-Baden Black Forest Cake
Chocolate biscuit
7 eggs
250 g sugar
150 g flour
50 g starch (wheat powder)
50g cocoa powder
60 g of butter
spring form pan or cake ring of 26 cm diameter
Beat warm and cold again the eggs with the sugar in the water. Sieve the flour with the wheat and cocoa powder and mix into the egg mass. Finally, add slowly the warm butter. Put the mixture into the mold and spread the surface smooth. Baking time: 40 to 45 minutes at 170° -180°C.
Sour cherry compote
460 g sour cherries
250 g sour cherry juice
40 g sugar
1/2 stick of cinnamon
20 g starch
Drain well the sour cherries in a colander. Stick to a boil 1⁄4 liter of cherry juice with the sugar and the cinnamon. Remove the cinnamon stick and bind the liquid with the mixed cornstarch. Boil hard several times. Add the cherries and stir gently so that the cherries are not crushed. Again boil briefly and remove from the heat and let cool.
Cherry cream
750 g cream
60 g sugar
60 g Kirsch
20 g water + 20 g sugar (Leukerzucker)
1 leaf of gelatine (2g)
Cut the cold biscuit into three pieces. Soak the gelatin in water. Mix cream and sugar and whip until stiff. Take out the gelatine from the water and melt, stirring some cream until smooth and add the rest of the cream in two parts. Apply cream to the first layer and top with the cherries. Put on the second layer and soak evenly with the Kirsch-Leukerzucker-mixture. Apply a layer of cream, cover it with the third layer, then soak. Coat the cake with cream, garnish with rosettes and cherries, finally chocolate flakes follow for decoration.