I have made this cake countless times and it is always a crowd pleaser. I let the cake cool completely before putting the topping on to prevent the topping from becoming a big liquid mess. Also, when you make the cake itself, replace part of the water the recipe calls for with pineapple juice. You really get the pineapple flavor throughout. I also top the cake with toasted coconut.

Reviewed On: Jul. 19, 2009

We loved this recipe! We sauteed in butter with minced garlic and topped with parmesan cheese and fresh parsley. It was tasty and very authentic.

Reviewed On: Jul. 3, 2008

Excellent recipe. We've been to Bavaria many times and this recipe is about as authentic to the region as it gets. The things I did differently was to par-cook the bacon and then browned the rouladens in the bacon fat. We used round steaks that the butcher sliced for us. DO NOT use sandwich steaks as previously recommended as they are too thin. Additionally, I used beef broth for simmering as well and then thickened it for the gravy. Remember, the longer the rouladens simmer, the more tender they will be. I simmered mine for 2 hours and they were fork tender.

Reviewed On: Jul. 3, 2008