Recipes

Blueberry Sauce

Blueberry Sauce

Sort and wash the blueberries, then purée them with the confectioner’s sugar. Pass through a fine sieve and flavor with crème de cassis and blueberry liqueur.
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Ingredients

  • 18 oz 500 g Blueberries
  • 1¼ cups 160 g Confectioner’s sugar
  • 3 tbsp 4 cl Crème de cassis (redcurrant liqueur)
  • 3 tbsp 4 cl Blueberry liqueur

Instructions

  • A Berry like Red Wine
  • This fruit of a low bush in the Vaccinium family contains a high amount of tannins and is therefore used as a home remedy against diarrhea and bleeding gums.
  • St. Hildegard von Bingen treasured this very useful berry and created a powder of dried red European blueberries for use against digestive trouble.
  • She wrote that this powder “looks like red wine when mixed with water, and is lovely for quenching your thirst.
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Course; Fruit / Sauce
Cuisine; Austria / European

Berry Lasagna With Strudel Dough Leaves

Berry Lasagna With Strudel Dough Leaves

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Ingredients

  • 6 oz basic strudel dough or use ready-made dough
  • 12 oz Mascarpone cream
  • 3.5 oz 100 g Blueberries
  • 3.5 oz 100 g Raspberries
  • Strawberry purée
  • Sour cream and Mint to garnish
  • Confectioner’s sugar for dusting
  • Butter for the baking sheet

Instructions

  • Preheat oven to 430 °F (220 °C).
  • Cut 12 circles out of the prepared strudel dough with a round cookie cutter (4 in (10 cm) diameter).
  • Place on a buttered baking sheet, dust with confectioner’s sugar, and caramelize in the preheated oven for about 5 minutes.
  • Remove from baking sheet and let cool.
  • Prepare the mascarpone cream according to the recipe and fill a piping bag fitted with a star-shaped nozzle.
  • Pipe a 1½ in (4 cm) diameter foundation of cream onto each plate.
  • Arrange a variety of berries on and around the cream and cover with a strudel leaf.
  • Repeat with the rest of the berries.
  • Place the prettiest strudel leaves on top of the last cream and berry layer.
  • Surround with strawberry purée and sour cream and dust with confectioner’s sugar.
  • Garnish with mint.
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Course; Fruit
Cuisine; Austria / European

Banana Chocolate Terrine With Kumquats

Banana Chocolate Terrine With Kumquats

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Ingredients

Ingredients for 12 Servings

  • Basic baumkuchen ⅓ recipe
  • 500 g kumquats with star anise
  • Confectioner’s sugar for dusting

For the Banana Mousse

For the Chocolate Mousse

  • 4 oz 120 g Dark couverture chocolate
  • 1 Egg yolk
  • 1 Banana
  • ¼ cup Simple syrup
  • 3 tbsp 4 cl Heavy cream
  • ¾ cup 180 ml Whipped cream
  • 4 tsp 2 cl Banana liqueur

Instructions

  • Prepare the baumkuchen according to the recipe (see p.
  • 33), let cool, and cut into thin strips.
  • Lay the strips in a terrine mold the short way.
  • For the banana mouse, purée the peeled, coarsely chopped bananas with simple syrup and lemon juice.
  • Sieve the purée.
  • Add water to the gelatin, remove excess, and dissolve in a portion of the banana purée in a double boiler.
  • Mix back into the rest of the purée and beat in an ice bath until it begins to gel slightly.
  • Beat the egg whites to stiff peaks with sugar and fold into the banana mixture.
  • Fill a terrine mold and chill for 2 hours.
  • For the chocolate mousse, melt the chocolate in a double boiler and then remove from heat.
  • Mix the simple syrup with peeled, coarsely chopped banana and heavy cream.
  • Pass through a fine sieve and mix into the chocolate along with the egg yolk.
  • Fold in the whipped cream and flavor with banana liqueur.
  • Spread on top of the banana mousse and chill for 4 more hours.
  • Remove from the terrine mold and portion.
  • Place each piece in the middle of a plate, surround with kumquat star anise compote and dust with confectioner’s sugar.

Notes & Wine Advice

This terrine tastes even more delicate when served with fresh vanilla foam (see p. 203).
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Course; Dessert / Fruit
Cuisine; Austria / European

Passion Fruit Nougat Charlotte

Passion Fruit Nougat Charlotte

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Ingredients

Ingredients for 6–8 Portions (1 Charlotte Pan)

  • Basic sponge cake batter for roulades ½ recipe
  • Apricot marmalade for brushing
  • 7 oz 200 g Passion fruit purée (store-bought or homemade, see Tips)
  • 5 Sheets gelatin
  • 2 Egg yolks
  • 2 tbsp 30 g Granulated sugar
  • 4 tsp 2 cl Cointreau
  • 1 cup 250 ml Whipped cream
  • Sugar for the cloth
  • For the Nougat Mousse
  • 4 oz 120 g Nougat
  • 1 Egg
  • 2 Sheets gelatin
  • ⅔ cup 150 ml Whipped cream
  • 4 tsp 2 cl Rum

Instructions

  • Bake the sponge cake according to the recipe and overturn onto a sugared cloth.
  • Turn your Charlotte pan upside down and cut out a circular cake base.
  • Set it aside.
  • Slice the rest of the cake lengthwise, brush with marmalade, roll into small roulades, and chill.
  • Cut the roulades into slices 5–8mm thin and line the Charlotte pan with them as thinly as possible.
  • Warm a portion of the passion fruit purée.
  • Add cold water to the gelatin, remove excess, and dissolve the gelatin in the warm purée.
  • Mix with the rest of the purée.
  • Beat the egg yolks with granulated sugar in a double boiler until creamy.
  • Add the passion fruit purée and beat in an ice water bath until cool.
  • As soon as the mixture begins to gel, fold in the whipped cream.
  • Flavor with Cointreau, put in the Charlotte pan, and chill for 20 minutes.
  • In the meantime, melt the nougat for the nougat mousse.
  • Add water to the gelatin, remove excess, and dissolve in warmed rum.
  • Beat the egg with the rum-gelatin mixture over a double boiler, stir into the nougat, and let cool a bit.
  • Fold in the whipped cream.
  • Fill the Charlotte pan, place the cake base on top, and chill for 2–3 hours.
  • Remove from the pan and brush with warmed apricot marmalade.

Notes & Wine Advice

  • It is very easy to make your own passion fruit purée. Just take out the meat of about 10 passion fruits and blend it with more or less simple syrup, according to your personal taste. Sieve—and done.
  • If you do not happen to have any passion fruit, you can replace them with strawberries or other fruit. However, the tartness of the passion fruit harmonizes with the sweetness of the nougat wonderfully.
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Course; Fruit / Tarts
Cuisine; Austria / European

Lemon Tart With Mascarpone

Lemon Tart With Mascarpone

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Ingredients

Ingredients for 6–8 Portions

  • Basic dough for tarts ½ recipe

For the Filling

Instructions

  • Preheat oven to 375 °F (190 °C).
  • Line a buttered springform pan with the torte dough and weight with lentils or peas to bake, as described in the basic recipe.
  • For the filling, beat egg yolks, eggs, and sugar in a double boiler until creamy.
  • Add the butter, lemon juice, and lemon zest and beat well.
  • Beat in the cornstarch, honey, and mascarpone.
  • Slowly heat the mixture, stirring constantly, and simmer until the mixture thickens.
  • Fill the pre-baked crust and bake again for 10 minutes.
  • Chill before serving.
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Course; Cheese / Fruit / Tarts
Cuisine; Austria / European

Orange Truffle Torte

Orange Truffle Torte

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Ingredients

Ingredients for 1 Torte (10in (26 cm) diameter)

  • Basic Panama batter
  • 1¼ cups 150 g Orange marmalade
  • ¼ cup 6 cl Grand Marnier
  • ¾ cup 200 ml Whipped cream
  • Chocolate shavings and
  • Candied orange peel to garnish
  • Cocoa powder for dusting
  • For the Cream
  • 4 Egg yolks
  • 10.5 oz 300 g Dark couverture chocolate
  • ¾ cup 150 ml Orange juice, fresh squeezed
  • ¼ cup 5 cl Grand Marnier
  • Zest of 2 oranges
  • 1 Sheet gelatin
  • 1½ cups 350 ml Whipping cream

Instructions

  • Prepare the Panama cake according to the recipe.
  • Slice the cooled cake twice horizontally.
  • Warm the orange marmalade with Grand Marnier, stir, and brush the first torte layer with it.
  • Place in a torte ring.
  • For the cream, melt the chocolate in a bain-marie.
  • Beat the egg whites, also in a bain-marie, until creamy, and mix into the chocolate.
  • Add water to the gelatin, remove excess, and dissolve the gelatin in warmed orange juice.
  • Mix orange juice, Grand Marnier, and orange zest into the cream.
  • Whip the cream partway and fold into the cream in two parts.
  • Smooth a third of the cream onto the cake base.
  • Place the second cake piece on top and brush with orange marmalade.
  • Repeat with the third cake.
  • Smooth the rest of the cream onto the top of the torte and chill for 2 hours.
  • Spread whipped cream on top.
  • Remove from the torte ring, dust the sides with cocoa powder, and decorate the top with chocolate shavings and candied orange peel.
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Course; Tarts
Cuisine; Austria / European

Carrot Torte

Carrot Torte

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Ingredients

Ingredients for 1 Torte (10in (24 cm) diameter)

  • 9 oz 250 g Carrots, finely grated
  • 1⅔ cup 210 g Confectioner’s sugar
  • Zest of 1 lemon
  • 5 Eggs
  • 1 Egg yolk
  • 1½ cups 185 g Flour
  • 2 tsp 10 g Baking powder
  • 4.5 oz 125 g Hazelnuts, shelled and grated
  • 1 stick plus 1 tbsp 125 g Butter, melted and cooled
  • 2 oz 60 g Almonds, chopped
  • Apricot marmalade for brushing
  • Egg white glaze
  • Butter for the pan
  • Confectioner’s sugar for the cloth

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix carrots with ½ cup (60 g) of confectioner’s sugar and the lemon zest and let it marinate while you complete the rest of the recipe.
  • Beat the eggs, egg yolks, and the rest of the sugar in a double boiler.
  • Then beat with a mixer until cool and creamy.
  • Carefully fold the carrots into the egg mixture.
  • Mix in flour, baking powder, and hazelnuts.
  • Fold in melted and cooled butter.
  • Butter a torte pan and sprinkle it with chopped almonds.
  • Pour in the carrot batter and bake for 40 minutes.
  • Let cool and overturn onto a cloth or board dusted with confectioner’s sugar.
  • Brush with warmed apricot marmalade and glaze with egg white glaze.
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Course; Tarts
Cuisine; Austria / European

Wild Berry Vanilla Torte

Wild Berry Vanilla Torte

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Ingredients

Ingredients for 1 Torte (10 in (26 cm) diameter)

  • Basic sponge cake for tortes ½ recipe
  • 1 cup 120 g Apricot marmalade
  • 12 oz 350 g Berries, mixed according to taste

For the Cream

  • 2 cups 500 ml Milk
  • ¾ cup 180 g Granulated sugar
  • 4 tsp 20 g Vanilla sugar
  • 1 Vanilla bean
  • 2 oz 50 g Vanilla pudding mix
  • 6 Sheets gelatin
  • ¼ cup 30 g Apricot marmalade
  • 1⅔ cups 400 ml Whipped cream

For the Gelatin

  • ½ cup 50 g Apricot marmalade
  • ½ cup 120 ml Water
  • ⅓ cup 70 g Granulated sugar
  • 3 Sheets gelatin

Instructions

  • Prepare the sponge cake batter according to the recipe and bake a torte.
  • After it cools, slice it once horizontally.
  • Place one cake base in a torte ring and brush with marmalade.
  • Boil half the milk with granulated sugar, vanilla sugar, and the halved vanilla bean.
  • Mix the pudding mix with the rest of the milk until smooth, stir into the boiling milk, and bring to a boil again.
  • Remove from heat and take out the vanilla bean.
  • Add cold water to the gelatin, remove excess, and dissolve the gelatin in the mixture.
  • Mix in apricot marmalade and let cool.
  • Stir the mixture until smooth and then carefully fold in the whipped cream.
  • Spread ¾ of the vanilla cream on the cake base, set the second cake piece on top, and brush with apricot marmalade again.
  • Spread the rest of the cream on top and smooth.
  • Chill for 2 hours.
  • Spread the berries on top of the torte.
  • For the gelatin, boil water with sugar, remove from heat, and stir in the apricot marmalade.
  • Add cold water to the gelatin, remove excess, and dissolve in the sugar water.
  • Carefully pour over the torte and chill.
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Course; Fruit / Tarts
Cuisine; Austria / European

Raspberry Yogurt Torte

Raspberry Yogurt Torte

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Ingredients

Ingredients for 1 Torte (10in (26 cm) diameter)

  • Basic pâte brisée dough ¼ recipe
  • Basic poppy batter
  • 1¼ cup 150 g Apricot marmalade
  • 4 tsp 2 cl Apricot Eau de Vie
  • 10.5 oz Preserved apricots
  • Almonds grated and roasted, to garnish

For the Gelatin

  • ½ cup 70 g Apricot marmalade
  • ⅓ cup 80 ml Water
  • 1½ Sheets gelatin

Instructions

  • Prepare and bake the pâte brisée dough and poppy batter according to the recipes.
  • Warm apricot marmalade with Eau de Vie and brush the pâte brisée with it.
  • Set the poppy cake base on top and brush it also with apricot marmalade on the top and side.
  • Place in a torte ring.
  • Cut the preserved apricots into slices, lay them on top of the torte, and chill.
  • For the gelatin, warm apricot marmalade with water in a double boiler.
  • Add cold water to the gelatin, remove excess, and dissolve the gelatin in the marmalade.
  • Spread on top of the apricot torte.
  • Chill for 2 hours, remove from the torte ring, and sprinkle roasted almonds on the sides.

Notes & Wine Advice

Welcome to the Age of Yogurt
Every epoch has its own culinary fashions and opinions. That includes ideas about milk. In our time butter, cream, and whipped cream are faced with truly healthy skepticism. On the other hand, yogurt, which was invented by Asian nomads and is particularly loved in Turkey and the Balkans, has become an icon of sensible eating.
For this reason, white, soft, creamy yogurt has quickly established its high value in the bakery.
There is a belief that like Bulgarian shepherds, you can live to be over 100 with the help of yogurt—usually made today from cow milk thickened with special bacteria cultures. The reason for this is its “chemical twist”: yogurt contains an abundance of the right twisting lactic acid that detoxifies the body and supports gut flora without putting a strain on the body the way left twisting lactic acid does.
As far as yogurt tortes helping you live to be over 100, that can’t be verified here. But it has long been known that they taste delicious, especially in combination with vitamin rich fruits and berries.
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Course; Fruit / Tarts
Cuisine; Austria / European

Strawberry Yogurt Torte

Strawberry Yogurt Torte

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Ingredients

Ingredients for 1 Torte (10in (26 cm) diameter)

  • Basic pâte brisée dough ¼ recipe
  • Basic sponge cake dough for tortes ½ recipe
  • 7 tbsp 50 g Strawberry marmalade
  • ¼ cup 50 ml Cointreau
  • ¾ cup 200 ml Whipped cream, sweetened
  • Chocolate shavings and
  • Strawberries with stems to decorate

For the Strawberry Yogurt Mousse

  • 7 oz Strawberry purée
  • ⅔ cup 150 ml Yogurt
  • 4 tbsp 2 cl Cointreau
  • ⅓ cup 40 g Confectioner’s sugar
  • 4 Sheets gelatin
  • 1¼ cups 300 ml Whipped cream

For the Strawberry Mousse

  • 7 oz Strawberry purée
  • 3 Sheets gelatin
  • 2 tsp 1 cl lemon juice
  • 4 tsp 2 cl Strawberry liqueur
  • 6 tbsp 50 g Confectioner’s sugar
  • ¾ cup 180 ml Whipped cream

For the Strawberry Gelatin

  • 7 oz Strawberry purée
  • 2 Sheets gelatin

Instructions

  • Bake 1 torte base out of the pâte brisée and 2 out of the sponge cake batter.
  • Place the pâte brisée in a torte ring and brush thinly with strawberry marmalade.
  • Lay a sponge cake piece on top and saturate with some Cointreau.
  • For the strawberry yogurt mousse, mix the strawberry purée, yogurt, and confectioner’s sugar.
  • Add cold water to the gelatin, remove excess, and dissolve the gelatin in warmed Cointreau.
  • Mix into the strawberry yogurt.
  • Carefully fold in the whipped cream.
  • Fill the torte ring with the strawberry yogurt mousse and lay the second cake base on top.
  • Saturate with Cointreau again and chill for 20 minutes.
  • For the strawberry mousse, take 2 tablespoons of the strawberry purée and warm in a double boiler.
  • Add water to the gelatin, remove excess, dissolve in the warmed strawberry purée, then mix into the rest of the purée.
  • Mix in lemon juice, strawberry liqueur, and confectioner’s sugar.
  • Fold in the whipped cream.
  • Fill the torte ring with the mousse and chill for another 20 minutes.
  • For the strawberry gelatin, take 2 tablespoons of the strawberry purée and warm in a double boiler.
  • Add water to the gelatin, remove excess, dissolve in the warmed strawberry purée, then mix into the rest of the purée.
  • Let cool slightly, then pour over the torte.
  • Chill again.
  • Remove from the torte ring.
  • Spread the sides of the torte with sweetened whipped cream and sprinkle with chocolate shavings.
  • Decorate each slice with a halved strawberry with the stem.
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Course; Dessert
Cuisine; Austria / European