Recipes

Whole Grain Sponge Cake Roulade

Whole Grain Sponge Cake Roulade

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Ingredients

  • 1 cup 150 g Whole wheat flour
  • 3 tbsp 120 g Honey
  • 6 Egg yolks
  • 6 Egg whites
  • 2¾ tbsp 40 g Butter, or untempered vegetable margarine, melted
  • Zest of 1 lemon
  • Dash of salt
  • 1¼ cup 150 g Apricot marmalade, for brushing

Instructions

  • Preheat oven to 410 °F (210 °C).
  • Mix the honey, egg yolks, and lemon zest until creamy and then mix in the melted butter.
  • Slowly mix in the whole wheat flour.
  • Beat the egg whites to stiff peaks with a pinch of salt and carefully fold into the mixture.
  • Line a baking sheet with parchment paper and spread the batter on it about ½ in (1 cm) thick.
  • Bake for about 10 minutes.
  • Remove and overturn onto a cloth.
  • Carefully pull off the parchment paper.
  • Roll up the cake while it is still warm and let it cool.
  • Unroll and brush with apricot marmalade.
  • Roll up again and let cool completely.
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Course; Cake
Cuisine; Austria / European

Choux Cakes With Quark Cream

Choux Cakes With Quark Cream

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Ingredients

  • 1â…“ cups 200 g Whole wheat flour
  • 1 cup less 3 tbsp 100 g Buckwheat flour
  • 1 stick 120 g Butter or untempered vegetable margarine
  • About 1â…” cups 400 ml water
  • Dash of salt
  • 6 Eggs

For the Quark Cream

  • 14 oz 400 g Low-fat quark
  • 6 tbsp 120 g Honey
  • 6 oz 180 g Whipped cream

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Boil the water with butter and salt.
  • Mix the flours together and slowly stir them into the water.
  • Stir the mixture on the stovetop until it is smooth and begins to come away from the pot.
  • Remove from heat and stir in the eggs little by little.
  • Place the dough in a piping bag fitted with a star-shaped nozzle and pipe balls onto a baking sheet lined with parchment paper.
  • Bake for about 35 minutes.
  • Remove from baking sheet and let cool.
  • For the quark cream, mix the quark with honey until smooth and then fold in the whipped cream.
  • Halve the cakes, pipe quark cream into the middle, and place them back together.
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Course; Cake / Pastry
Cuisine; Austria / European

Cherry Tartlets

Cherry Tartlets

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Ingredients

Ingredients for 6 Tartlets

  • 1â…” cups 250 g Whole wheat flour
  • 1 stick plus 3½ tbsp 170 g Butter, or untempered vegetable margarine, room temperature
  • ¼ cup 85 g Honey
  • 2 Egg yolks
  • Zest of 1 lemon
  • 5 oz 150 g Hazelnuts, ground
  • 18 oz 500 g Sweet cherries, weighed without pits
  • 3 tbsp 60 g Honey, for brushing
  • 6 tbsp Cherry or apricot marmalade
  • 1 tbsp Kirsch cherry brandy
  • Confectioner’s sugar for dusting
  • Whole wheat flour for the work surface

Instructions

  • Put the whole wheat flour on a work surface.
  • Create a depression in the middle and put in the butter, honey, egg yolk, and lemon zest.
  • Knead to a dough.
  • Chill for half an hour.
  • Preheat oven to 375 °F (190 °C).
  • Roll out to 4–5 mm thick on a floured work surface.
  • Cut out six 4½–5in circles (about 12cm) and lay them on a baking sheet lined with parchment paper.
  • Warm the honey and brush on the circles.
  • Sprinkle hazelnuts on the honey and spread the cherries on top.
  • Bake for about 15 minutes.
  • Dust lightly with confectioner’s sugar and place back in the oven for another 3 minutes.
  • Warm the marmalade with the kirsch.
  • Using a spatula, remove the tartlets from the baking sheet, and glaze with the marmalade.
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Course; Fruit / Tarts
Cuisine; Austria / European

Whole Wheat Buchteln

Whole Wheat Buchteln

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Ingredients

Ingredients for 10–12 Servings

  • 3â…“ cups 500 g Whole wheat flour
  • 1¼ cups 300 ml Milk
  • 5 tbsp 40 g Yeast
  • Dash of salt
  • 7 tbsp 100 g Butter ,or untempered vegetable margarine, room temperature
  • 5 tbsp 100 g Honey
  • 3 Egg yolks
  • Zest of 1 lemon
  • Flour for the work surface
  • Plum marmalade for the filling
  • Butter or untempered vegetable margarine for the pan

Instructions

  • Warm a little less than 2 cups of milk and mix with yeast and about 2/5 of the whole wheat flour.
  • Cover and let rise for 20 minutes in a warm place.
  • Warm the rest of the milk and mix it with the rest of the flour and honey.
  • Knead with the starter dough, then mix in egg yolks, salt, lemon zest, and room temperature butter.
  • Cover the dough again and let rise for 30 minutes in a warm place.
  • Punch the dough down and then let rise for another 30 minutes.
  • Roll out on a floured work surface and cut out 4in (10 cm) circles with a cookie cutter.
  • Place some plum marmalade on each and fold the edges together.
  • Butter a baking pan and place the buchteln in it close together with the seam down.
  • Brush with melted butter, let rise for another 30 minutes.
  • Preheat oven to 375 °F (190 °C) and bake for about 30 minutes.

Notes & Wine Advice

These fine buchteln are not only great served cold with coffee, but also warm as a main course.
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Course; Dessert
Cuisine; Austria / European

Anise Curls

Anise Curls

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Ingredients

  • 2 Eggs
  • ¼ cup 50 g Light brown sugar
  • ¼ cup 40 g Whole wheat flour
  • Light margarine
  • Anise

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Beat the eggs and sugar until somewhat creamy and fold in the whole wheat flour.
  • Rub a baking sheet with light margarine or line with parchment paper.
  • Spread small circles of batter onto the sheet, sprinkle with anise, and bake for 8–10 minutes, until golden brown.
  • Remove from the baking sheet with a spatula while still warm and form curls over the handle of a cooking spoon.
  • Let cool.
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Course; Dessert
Cuisine; Austria / European

Quark And Butter Crescents

Quark And Butter Crescents

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Ingredients

  • 2½ cups 250 g Spelt flour
  • 1 stick plus 1 tbsp 125 g Butter, or untempered vegetable margarine, room temperature
  • 4.5 oz 125 g Low-fat quark
  • 2 Egg yolks
  • 2 tbsp Milk
  • Salt
  • 2 tbsp plus 1 tsp 20 g Dry yeast
  • Flour for the work surface
  • About 2 tbsp 30 g Butter, or untempered vegetable margarine for the pan
  • 1 Egg yolk mixed with
  • 1 tbsp Milk for brus

Instructions

  • Knead all the ingredients, except for the egg yolk and milk for egg wash, into a dough and form a log.
  • Wrap in foil and let rest for an hour.
  • Roll out the dough on a floured work surface to an 18×16 in (45×40 cm) rectangle.
  • Cut in half the long way.
  • Cut the two strips into triangles.
  • Brush with melted butter and roll loosely into crescents (from the wide side to the point).
  • Place the crescents on a buttered baking sheet.
  • Mix egg yolks and milk and brush the crescents with the mixture.
  • Let the crescents rise for about half an hour at 86 °F (30 °C).
  • Preheat the oven to 375 °F (190 °C) and bake for about 25 minutes.
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Course; Dessert
Cuisine; Austria / European

Redcurrant Muffins

Redcurrant Muffins

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Ingredients

Ingredients for 12–15 Muffins

  • 2½ cups 380 g Whole wheat flour
  • 4 tsp 20 g Baking powder
  • 10.5 oz 300 g Redcurrants (or blackcurrants)
  • 3 Eggs
  • 1 cup 220 g Brown sugar
  • 2 sticks 220 g Melted butter, or untempered vegetable margarine
  • 3 tbsp 20 g Confectioner’s sugar mixed with vanilla pulp
  • 1¾ cups 400 ml Fat free yogurt
  • Butter or vegetable margarine for the pan
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the flour and baking powder.
  • Beat the eggs slightly and add the sugar, melted butter, and vanilla sugar.
  • Stir in the yogurt.
  • Fold in the washed, crushed currants and flour.
  • Spoon the batter into buttered muffin pans and bake for 25 minutes.
  • Let sit for 5 minutes in pans, then dust with confectioner’s sugar and serve.
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Course; Cupcakes-Brownies
Cuisine; Austria / European

Whole Grain Cinnamon Stars

Whole Grain Cinnamon Stars

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Ingredients

  • 1½ cups 125 g Whole grain oats flakes
  • â…“ cup 50 g Whole wheat flour
  • 3 tbsp plus 2 tsp 75 g Honey
  • 1 oz 25 g Almonds, ground
  • 1 stick plus 1 tbsp 125 g Butter or untempered vegetable margarine
  • 1 tsp Cinnamon ground
  • Zest of 1 lemon
  • Whole wheat flour for the work surface
  • Butter or untempered vegetable margarine for the baking sheet

For the Glaze

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Lightly brown a quarter of the oats in a pan and let cool.
  • Knead all the oats with flour, almonds, honey, butter, cinnamon, and lemon zest.
  • Let rest 20 minutes in the refrigerator.
  • For the glaze, put the coconut flakes in a food processor to make coconut flour.
  • Mix this flour with arrowroot starch, milk, and honey.
  • Roll out the dough 5 mm thick on a floured work surface.
  • Cut out stars and brush them with the glaze.
  • Place them on a buttered baking sheet and bake for about 10 minutes.
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Course; Dessert
Cuisine; Austria / European

Whole Grain Vanilla Crescents

Whole Grain Vanilla Crescents

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Ingredients

  • 1 cup 150 g Whole wheat flour
  • 5 oz 150 g Almond, ground
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine, cold
  • â…“ cup 70 g Raw cane sugar
  • 1 Vanilla bean
  • 2 Egg yolks
  • Confectioner’s sugar mixed with vanilla pulp to dust

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Mix the flour and almonds.
  • Slice the vanilla bean the long way and scrape out the pulp.
  • Cut the cold butter into small pieces and coat in the flour almond mixture.
  • Add the sugar, vanilla pulp, and egg yolks and quickly knead to a smooth dough.
  • Let rest in the refrigerator for about 10 minutes.
  • Roll the dough into a log, cut off â…“ oz (10 g) pieces, and shape them into crescents.
  • Place the crescents on a baking sheet lined with parchment paper and bake for 10–15 minutes.
  • Remove from the oven and dust with vanilla sugar while still warm.

Notes & Wine Advice

Since the warm crescents break very easily, it is a good idea to remove them from the baking sheet with the paper and let them cool.
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Course; Dessert
Cuisine; Austria / European

Caramelized Apricots

Caramelized Apricots

Use: as decoration for countless desserts and sweet dishes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Wash and pit the apricots, then slice them thinly.
  • Carefully warm sugar or vanilla sugar in a hot pan until it is liquefied and brown.
  • Add butter and let melt.
  • Add the fruit to the pan, pour in the orange and lemon juices, and cover to steam for a short amount of time.
  • Continuously spoon the juices over the fruit.
  • If the liquid gets too viscous, thin with a little bit of water.

Notes & Wine Advice

You can caramelized a multitude of other fruits (peaches, mangos, etc.) using the same recipe.
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Course; Fruit
Cuisine; Austria / European