Recipes

Sponge Cake Pudding

Sponge Cake Pudding

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Ingredients

Ingredients for 6–8 Servings

  • 3.5 oz 100 g Sponge cake
  • â…“ cup 150 ml Heavy cream
  • 3½ tbsp 50 g Butter
  • 4 Egg yolks Zest of 1 lemon
  • 2 tsp 10 g Vanilla sugar
  • 4 Egg whites
  • 3 tbsp 50 g Granulated sugar
  • Butter and granulated sugar for the molds

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cut the cake into cubes, saturate with heavy cream, and let soak.
  • Cream the butter until it is white.
  • Add the egg yolk, then the cake, vanilla sugar, and lemon zest.
  • Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold into the cake mixture.
  • Butter individual servings sized molds and sprinkle with granulated sugar.
  • Bake in a water bath for 30 minutes.
  • Remove from molds and dust with confectioner’s sugar.

Notes & Wine Advice

Garnish Recommendation:

strawberries, strawberry purée , and vanilla foam 

Confectioner’s sugar for dusting

Preheat oven to 400 °F (200 °C). Cut the rolls into cubes and soak in the milk. Cream the butter with confectioner’s sugar until white. Add the egg yolk and lemon zest. Squeeze out some of the excess milk from the rolls and mix into the butter. Beat the egg whites to stiff peaks with granulated sugar and fold into the batter. Butter individual servings sized molds and sprinkle with granulated sugar. Fill and bake in a water bath for 30 minutes. Remove from molds and dust with confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Chocolate Orange Pudding Soufflé With Oranges

Chocolate Orange Pudding Soufflé With Oranges

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Ingredients

Ingredients for 6 Servings

  • 3.5 oz 100 g Cooking chocolate, ground
  • 2 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Zest of 2 oranges
  • Almonds grated
  • Confectioner’s sugar for dusting
  • Butter for the molds
  • Orange slices to garnish
  • Grand Marnier to marinate
  • For the Egg Whites
  • 3 Egg whites
  • 5 tbsp 70 g Granulated sugar

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the ground chocolate with orange zest and 1(!
  • ) egg white until the mixture becomes viscous.
  • Add the second egg and granulated sugar and mix for another half hour.
  • For the beaten egg whites, begin beating, add the granulated sugar, and beat to stiff peaks.
  • Carefully fold into the chocolate mixture.
  • Butter and fill individual serving sized molds or deep dishes.
  • Dust with confectioner’s sugar and sprinkle almonds on top.
  • Bake for 10 minutes.
  • Marinate the orange slices in Grand Marnier and serve with the pudding.
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Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European

Peach Pudding Soufflé

Peach Pudding Soufflé

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Ingredients

Ingredients for 6 Servings

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the peach marmalade, egg white, granulated sugar, and grenadine for 15 minutes in a stand mixer on low, until it becomes viscous.
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Carefully fold the egg whites into the peach mixture.
  • Dice the preserved peaches and fold into the mixture.
  • Butter and fill individual serving sized molds or deep dishes and bake for
  • 10 minutes.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream  and strawberry purée
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Course; Dessert / Fruit
Cuisine; Austria / European

Strawberry Pudding Soufflé

Strawberry Pudding Soufflé

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Ingredients

Ingredients for 6 Servings

  • 18 oz 500 g Strawberries
  • 4 tsp 2 cl Lemon juice
  • 2 Egg whites
  • 3 tbsp 50 g Granulated sugar
  • Butter for the molds
  • Confectioner’s sugar for dusting
  • For the Egg Whites
  • 3 Egg whites
  • ½ cup 120 g Granulated sugar

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Purée and sieve the strawberries.
  • Mix in a stand mixer for 15 minutes with lemon juice, egg white, and granulated sugar.
  • Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
  • Carefully fold into the strawberry mixture.
  • Butter and fill individual serving sized molds or deep dishes and bake for 10 minutes.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

Garnish Recommendation:

sour ice cream 
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Course; Dessert / Fruit
Cuisine; Austria / European

Blueberry Schmarren

Blueberry Schmarren

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Ingredients

Ingredients for 6 Servings

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the egg yolks with flour and milk to make dough.
  • Begin beating the egg whites, sprinkle in the granulated sugar, beat to stiff peaks, and carefully fold into the dough.
  • Melt butter in a pan and put the dough in the pan.
  • Sprinkle the washed, sorted blueberries into the dough and then bake for about 15 minutes, depending on the height of the dough.
  • Tear up the finished schmarren, dust with confectioner’s sugar, and briefly caramelize in the oven again.

Notes & Wine Advice

 

Garnish Recommendation:

vanilla ice cream and honey whipped cream
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Course; Dessert / Fruit
Cuisine; Austria / European

Nut Schmarren With Strawberries

Nut Schmarren With Strawberries

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Ingredients

  • 6 Egg yolks
  • 2 tsp 10 g Vanilla sugar
  • â…“ cup 40 g Confectioner’s sugar
  • Zest of 1 orange
  • 2 oz 50 g Nougat
  • 6 Egg whites
  • 1 cup 120 g Granulated sugar
  • 4 oz 120 g Hazelnuts, ground
  • 2¾ tbsp 40 g Butter
  • Confectioner’s sugar for dusting

For the Strawberries

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Melt the nougat in a double boiler.
  • Beat the egg yolks in a double boiler with vanilla sugar, confectioner’s sugar, and orange zest until thick and creamy.
  • Stir into the nougat.
  • Begin to beat the egg whites, add granulated sugar, beat to stiff peaks, and fold in along with the hazelnuts.
  • Heat butter in a pan, put the batter in the pan, and fry for about 1 minute on medium heat.
  • Then place in the oven and bake for about 15 minutes.
  • Remove, dust with confectioner’s sugar, and cut with two forks.
  • Wash and quarter the strawberries.
  • Marinate in Grand Marnier and some confectioner’s sugar, warm in a pan, and serve with the schmarren.

Notes & Wine Advice

Garnish Recommendation:

honey ice cream
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Course; Dessert
Cuisine; Austria / European

Semolina Schmarren

Semolina Schmarren

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Ingredients

Ingredients for 6 Servings

Instructions

  • Preheat oven to 375 °F (190 °C).
  • Boil the milk, butter, and vanilla pulp.
  • Sprinkle in the semolina and cook through, until it no longer sticks.
  • Pour in a bowl, stir in egg yolks little by little, and add lemon zest and rum.
  • Cream the egg whites with a dash of salt and a third of the sugar, add the rest of the sugar, then beat to very stiff peaks.
  • Fold into the semolina mixture.
  • Melt butter in a pan, put the batter in the pan, then bake for about 15 minutes.
  • Remove from oven, sprinkle with sugar, and briefly caramelize in the oven again.
  • Cut into small pieces with a fork and serve garnished with strawberry purée and fresh strawberries.

Notes & Wine Advice

Garnish Recommendation:

peppermint pear sorbet
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Course; Dessert
Cuisine; Austria / European

Cream Schmarre

Cream Schmarre

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Ingredients

  • 1 cup 250 ml Sour cream
  • 2 oz 50g Quark
  • 6 tbsp 50g Confectioner’s sugar
  • 3 Egg yolks
  • â…“ cup 50g Cornstarch
  • 1 tbsp Rum
  • Dash of vanilla sugar
  • 3 Egg whites
  • ¼ cup 60g Granulated sugar
  • 1½ tbsp 20 g Butter for frying
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the sour cream with quark, confectioner’s sugar, egg yolks, cornstarch, rum, and vanilla sugar.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold into the egg yolk mixture.
  • Melt butter in a pan.
  • Put the schmarren batter in the pan and cook until it stiffens.
  • Bake in the oven for about 12 minutes.
  • Tear the schmarren into small pieces and dust with confectioner’s sugar.

Notes & Wine Advice

Garniture Recommendation:

lukewarm burgundy cherries  and vanilla foam
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Course; Dessert
Cuisine; Austria / European

Lemon Quark Soufflé

Lemon Quark Soufflé

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Ingredients

Ingredients for 10 Servings

  • 9 oz 250 g Quark
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 3 Egg yolks
  • 4 tsp 20 g Cornstarch
  • ½ cup 125 ml Sour cream
  • Dash of vanilla sugar
  • Dash of salt
  • 3 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter and granulated sugar for the ramekins

Instructions

  • Strain the quark and mix in the egg yolks, cornstarch, salt, vanilla sugar, lemon zest, lemon juice, and sour cream.
  • Butter the ramekin(s) and sprinkle with granulated sugar.
  • Place a water bath in the oven from 350–430 °F (180–220 °C).
  • Beat the egg whites with sugar, fold into the batter, and fill the ramekin ¾ full.
  • Bake in the water bath for about 20 minutes.
  • Remove the soufflé from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

fresh berries and any sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Marble Soufflé

Marble Soufflé

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Ingredients

Ingredients for 10 Servings

  • 9 oz 250 g Quark
  • 3 Egg yolks
  • 4 tsp 20 g Cornstarch
  • 4.5 oz 125 g Sour cream
  • Dash of vanilla sugar
  • Zest of 1 lemon
  • Dash of salt
  • 3 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • 1 tbsp Cocoa powder
  • Butter and granulated sugar for the ramekins
  • Strawberry purée see p. 200 and fresh fruit to garnish

Instructions

  • Preheat the oven to 400 °F (200 °C).
  • Strain the quark.
  • Add the egg yolks, cornstarch, salt, vanilla sugar, lemon zest.
  • Beat the egg whites to stiff peaks with sugar and fold into the quark mixture.
  • Spilt the batter in half and carefully fold the cocoa powder into one half.
  • Butter the ramekins and sprinkle them with granulated sugar.
  • Fill the ramekins about ½ of the way full with the two batters and bake in a water bath for about 20 minutes.
  • Remove the soufflés from the ramekins and serve with strawberry purée and fresh fruit.
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Course; Dessert
Cuisine; Austria / European