Recipes

Whole Wheat Gugelhupf

Whole Wheat Gugelhupf

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Ingredients

  • 6⅔ cups 1 kg Whole wheat flour
  • 2 cups 450 ml Milk
  • 9 tbsp 80 g Yeast
  • Dash of salt
  • 1 cup less 2 tbsp 300 g Honey
  • 3½ tbsp 400 g Butter, or untempered vegetable margarine
  • 7 oz 200 g Raisins
  • 3.5 oz 100 g Almonds, chopped
  • 3.5 oz 100 g Candied orange peel
  • 6 Eggs
  • 4 Egg yolks
  • ⅓ cups 80 ml Heavy cream
  • Zest of 1 lemon
  • ¾ cup 200 ml Rum
  • Butter or untempered vegetable margarine and
  • Grated almonds for the pan

Instructions

  • Mix the rum with raisins, almonds, and candied orange peel.
  • Mix the yeast and a little less than half (!
  • ) of the flour into the lukewarm milk, cover, and let rise in a warm place for 20 minutes.
  • Cream the butter, honey, egg yolks, and eggs.
  • Add a dash of salt, heavy cream, and lemon zest.
  • Mix the starter dough with the egg mixture and then knead with the rest of the flour to form a dough.
  • Knead in the fruit, but don’t knead the dough for too much longer.
  • Cover and let rise in a warm place for 30 minutes, then punch down.
  • Butter a bundt pan and sprinkle it with grated almonds.
  • Fill with the dough and let rise for another 30 minutes.
  • Preheat oven to 340 °F (170 °C) and bake for 60–70 minutes.
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Course; Dessert
Cuisine; Austria / European

Millet Cake

Millet Cake

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Ingredients

  • Preheat oven to 350 °F 180 °C. Cream the butter, honey, and egg yolks. Mix in the milk and brandy. Sift the millet flour and buckwheat flour together and beat the egg whites to stiff peaks. Fold the almonds, flour, and egg whites into the egg yolk mixture. Fill a buttered, floured cake pan or bundt pan and bake for 60 minutes. Let cool and remove from pan.

Instructions

  • 7 tbsp (100 g) Butter or untempered vegetable margarine
  • ⅓ cup (125 g) Honey
  • 3 Egg yolks
  • ¼ cup (60 ml) Milk
  • 2 tbsp Brandy
  • 1 cup less 3 tbsp (100 g) Fine millet flour
  • 7 tbsp (50 g) Buckwheat flour
  • 3 Egg whites
  • 2.
  • 5 oz (70 g) Almonds, chopped
  • Butter or untempered vegetable margarine for the pan
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Course; Dessert
Cuisine; Austria / European

Tea Cake

Tea Cake

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Ingredients

Ingredients for 2 Rehrücken pans

  • 5 oz 150 g Dates
  • 1 cup 250 ml Water
  • 3 tbsp Rum
  • Zest of 1 orange
  • 4 Egg yolks
  • 1 cup 250 ml Heavy cream
  • 3.5 oz 100 g Raisins
  • 2 oz 50 g Candied lemon peel
  • 2⅔ cup 400 g Whole wheat flour
  • 4 tsp 20 g Organic baking powder
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter or untempered vegetable margarine and
  • Whole wheat breadcrumbs for the pans

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Chop the dates.
  • Boil until soft in half the water, the orange zest, and the rum.
  • Let cool, add the egg yolks, and purée with an immersion blender.
  • Blend ¾ of the flour with baking powder and mix with the rest of the water.
  • Butter the Rehrücken pan and sprinkle with breadcrumbs.
  • Whip the cream and fold into the batter.
  • Mix the raisins and candied lemon peel with the rest of the flour.
  • Beat the egg whites to stiff peaks with granulated sugar.
  • Fold the flour with dried fruit into the batter alternating with the egg whites.
  • Fill the Rehrücken pans and bake for about 1 hour.
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Course; Cake
Cuisine; Austria / European

Rehrucken For Diabetics

Rehrucken For Diabetics

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Equipment

  • Rehrücken pan

Ingredients

  • 5½ tbsp 80g Butter or untempered vegetable margarine
  • ⅔ cup 150 g Artificial sweetener of your choice
  • 2 oz 50 g Low-fat quark, strained
  • 8 Egg yolks
  • 5 oz 150 g Almonds, ground
  • 3 Egg whites
  • Zest of ½ lemon
  • Dash of confectioner’s
  • sugar mixed with vanilla pulp
  • Light margarine and whole wheat flour for the pan

Instructions

  • Preheat oven to 300 °F (150 °C).
  • Cream the butter with ⅓ of the sweetener.
  • Mix in the quark and then the egg yolks, little by little.
  • Beat the eggs to stiff peaks with the rest of the sweetener and fold into the quark mixture.
  • Finally, fold in ground almonds, lemon zest, and vanilla sugar.
  • Butter a Rehrücken pan and dust with whole wheat flour, fill with batter, and bake for about 30 minutes.
  • Let cool and remove from pan.
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Course; Dessert
Cuisine; Austria / European
Diets; Diabetic

Banana Cake

Banana Cake

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Ingredients

  • 5 tbsp 75 g Butter or untempered vegetable margarine
  • ⅔ cup 75 g Confectioner’s sugar
  • 2 Eggs
  • 1⅓ cups 200 g Whole wheat flour
  • ½ tsp Organic baking powder
  • ¼ cup 50 ml Milk
  • Salt
  • 3 Bananas
  • Juice of ½ lemon
  • 3.5 oz 100 g Almonds, grated
  • Light margarine for the pan
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cream the butter and confectioner’s sugar.
  • Add the eggs.
  • Add the whole wheat flour, baking powder, milk, and salt and knead to a dough.
  • Peel the bananas, halve the long way, and soak with lemon juice.
  • Butter a loaf pan.
  • Fill with half of the dough, place the banana halves on the dough, and sprinkle half of the almonds on top.
  • Fill with the other half of the dough, smooth, and sprinkle the rest of the almonds on top.
  • Bake for about 50 minutes.
  • Remove the cake from the pan and dust with confectioner’s sugar.
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Course; Cake / Fruit
Cuisine; Austria / European

Whole Grain Buttermilk Apple Cake

Whole Grain Buttermilk Apple Cake

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Ingredients

  • 6⅔ cups 1 kg Whole wheat flour
  • 4¼ cup 1l Buttermilk
  • 3 Eggs
  • Dash of salt
  • 4 tsp 20 g Organic baking powder
  • 7 oz 200 g Hazelnuts, chopped
  • 7 oz 200 g Raisins
  • 1 cup 200 g Brown sugar
  • 10 Apples peeled, cored, and cut into slices
  • 6 tbsp Sesame
  • Butter or light margarine for the baking sheet

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix all the ingredients together, and finally, fold in the apple pieces.
  • Spread the batter on a buttered baking sheet with a high edge (or a large cake pan) and sprinkle with sesame.
  • Bake for 50 minutes.
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Course; Cake / Fruit
Cuisine; Austria / European

Quark Fruit Cake

Quark Fruit Cake

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Ingredients

  • 5 tbsp 40 g Yeast
  • ¾ cup 200 ml Water, lukewarm
  • 2⅓ cups 400 g Whole wheat flour
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3½ tbsp 50 g Butter, or untempered vegetable margarine, room temperature
  • Dash of sea salt
  • Light margarine for the pan

For the Cream

  • ¾ cups 200 ml Milk
  • ½ cup 80 g Rice flour
  • ¼ cup 80 g Honey
  • 14 oz 400 g Low-fat quark
  • 1 Egg
  • 4 tsp 10 g Confectioner’s sugar mixed with vanilla pulp
  • 35 oz 1 kg Seasonal fruit (e.g. strawberries, grapes, plums, etc.)

Instructions

  • Dissolve yeast in some lukewarm water and add to the flour.
  • Mix in the honey, butter, and sea salt and pour in the rest of the water.
  • Knead strongly for 10 minutes.
  • If the dough is too soft, add a bit more flour.
  • Cover and let rise in a warm place for about 45 minutes, until it has doubled in volume.
  • Preheat oven to 400 °F (200 °C).
  • In the meantime, boil milk for the quark cream.
  • Sprinkle in the rice flour and boil to make a porridge.
  • Mix in honey, quark, egg, and vanilla sugar.
  • Cut the washed fruit into small pieces.
  • Knead the dough well once more, roll out, and place in a buttered cake pan (with a 1in (2 cm) high edge).
  • Spread the quark cream smooth on top and press the fruit into the cream.
  • Bake for about 45 minutes.
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Course; Cake / Fruit
Cuisine; Austria / European

Quark Cake With Stewed Apricots

Quark Cake With Stewed Apricots

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Ingredients

  • 3½ tbsp 50 g Butter or untempered vegetable margarine, melted
  • Dash of salt
  • 4 Egg yolks
  • 6 tbsp 120 g Honey
  • 14 oz 400 g Low-fat quark
  • 4 tsp 15 g Whole wheat semolina
  • 2 oz 60 g Raisins
  • Juice of ½ lemon
  • 4 Egg yolks
  • 4 tsp 20 g Granulated sugar Butter, or untempered vegetable margarine for the pan

For the Stewed Apricots

  • 14 oz 400 g Apricots, pitted
  • ¼ cup 1/16 l Water Pulp, of 1 vanilla bean
  • 3 tbsp Honey

Instructions

  • Preheat oven to 375 °F (190 °C).
  • Cream the butter with salt, egg yolk, and honey.
  • Mix in the quark, semolina, raisins, and lemon juice.
  • Beat the egg whites, add sugar, and beat to stiff peaks.
  • Carefully fold into the mixture.
  • Butter an 11in (28 cm) spring-form pan and sprinkle with whole wheat breadcrumbs.
  • Fill with the batter and bake for 35–40 minutes.
  • For the stewed apricots, quarter and pit the apricots.
  • Heat honey in a pan.
  • Add apricots, water, and vanilla pulp and cook until the apricots are soft.
  • Let the cake cool and serve with the cooled apricots.
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Course; Cake / Fruit
Cuisine; Austria / European

Canary Milk

Canary Milk

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Ingredients

  • 1 cup 220 ml Milk
  • ¼ cup 50 ml Heavy cream
  • ⅓ cup 70 g Granulated sugar
  • Pulp of ½ a vanilla bean
  • 4 Egg yolks
  • 4 tsp 2 cl Rum

Instructions

  • In a double boiler, beat milk, cream, granulated sugar, vanilla pulp, rum, and egg yolks until creamy.
  • Serve right away.

Notes & Wine Advice

When Canaries Snack on Vanilla

It seems that canaries particularly like the thinner variation of classic vanilla sauce, since in Vienna they are its namesake. It is primarily used on ducat buchteln and milk cream strudel. Perhaps the reason for the relationship between canaries and vanilla is the exotic origins of both the bright songbird and of the aromatic fruit of the orchid, the most precious of which is considered to be Bourbon Vanilla from the island of Réunion (formerly Bourbon). Discriminating canaries—just like pampered foodies—would decline to snack on canary milk that was made with commercially produced vanilla sugar or synthetic vanilla extract instead of a scraped out vanilla bean. Instead of real vanilla, these products contain the synthetic vanilla replacement “vanillin,” made of eugenol and guaiacol.
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Course; Fruit / Sauce
Cuisine; Austria / European