Recipes

Cardinal Schnitten

Cardinal Schnitten

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Ingredients

Ingredients for15 Servings For Batter I

  • 12 Egg whites
  • 1¼ cups 270 g Granulated sugar

For Batter II

  • Sponge Cake
  • 3 Eggs
  • 5 Egg yolks
  • ⅓ cup 80 g Granulated sugar
  • 4 tsp 20 g Vanilla sugar
  • ⅔ cup 80 g Flour
  • Confectioner’s sugar to dust

For the Fitting, Variation I

  • 2 cups 500 ml Whipping cream
  • 4 tsp 20 g Vanilla sugar
  • 1⅔ cups 200 g Redcurrant marmalade

For the Fitting, Variation II

  • 2½ cups 600 ml Whipping cream
  • 3 tbsp 20 g Confectioner’s sugar
  • Instant coffee powder

Instructions

  • Preheat oven to 320 °F (160 °C).
  • For batter I, beat egg whites to stiff peaks with granulated sugar.
  • For batter II (sponge cake), beat eggs, egg yolks, granulated sugar, and vanilla sugar until creamy.
  • Carefully fold in the flour.
  • Set out 3 sheets of parchment paper (about 8in (20 cm) wide).
  • Using a piping bag fitted with a large round nozzle, pipe 3 stripes of egg whites onto each paper, leaving space between the stripes.
  • In between, pipe two strips of cake batter.
  • Do not spread the batter out.
  • Dust with confectioner’s sugar and bake for 35 minutes.
  • Let cool and carefully pull off the paper.
  • For the filling of your choice, whip the cream.
  • For variation I, flavor the cream with vanilla sugar, spread redcurrant marmalade on the first layer and whipped cream on top of that.
  • Place the second cake layer on top, spread with redcurrant marmalade and whipped cream again, and then place the last cake layer on top.
  • For variation II, flavor the whipped cream with confectioner’s sugar and instant coffee and then follow the directions as in variation I.
  • Before cutting, dust with confectioner’s sugar.
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Course; Tarts
Cuisine; Austria / European

Esterházy Schnitten

Esterházy Schnitten

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Ingredients

Ingredients for about 20 Servings (2 cakes of 3x18in (7×45 cm))

  • Basic Esterházy tart batter ½ recipe
  • 1⅔ cups 400 ml Milk
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • 4 Sheets gelatin
  • 8 Egg yolks
  • 4 tsp 20 g Vanilla sugar
  • Dash of salt
  • 2 sticks 220 g Butter
  • 3.5 oz 100 g Nougat
  • Granulated sugar

For the Glaze

  • ½ cup 70 g Apricot marmalade
  • 150 g fondant
  • Dark couverture chocolate

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Prepare the Esterházy batter according to the recipe.
  • Line 3 baking sheets with parchment paper, spread the batter out on them, and bake for 8–10 minutes.
  • While still hot, overturn onto a work surface dusted with confectioner’s sugar and pull off the parchment paper immediately.
  • Cut into strips 2¾ in (7 cm) wide.
  • For the cream, mix milk, granulated sugar, vanilla sugar, salt, and egg yolks in a mixing bowl.
  • Continue mixing over steam until the temperature reaches 158 °F (70 °C) and the egg yolks have bound the mixture together somewhat.
  • Dissolve moistened gelatin in the mixture, remove from heat, and mix for 5 minutes with an immersion blender.
  • Chill.
  • Cream the butter, add warmed nougat, and stir in the cooled cream.
  • Spread cream on each strip of cake, set them on top of one another, and spread cream on the side as well (each piece should more or less consist of 7 strips).
  • Coat the top layer with apricot marmalade and chill for 30 minutes.
  • Melt some dark couverture chocolate.
  • Cover the Esterházy schnitten with a thin layer of fondant.
  • Use parchment paper to create a bag and use it to pipe thin lines of chocolate over the schnitten.
  • Drag a toothpick across the lines of chocolate to create the typical Esterházy pattern.
  • Chill the schnitten until the glaze has dried.
  • To cut the schnitten, it is best to use a serrated knife dipped in hot water.

Notes & Wine Advice

Esterházy schnitten are not well suited to being stored or frozen. They should be eaten on the day after being prepared, at the latest.
A Man for every Meal
The Esterházys created history not only through valor and cultural vision, but also in the culinary realm. There are countless dishes named after the ancient family of Hungarian magnates, such as Esterházy goulash, Esterházy roast, Esterházy schnitzel, Esterházy torte, and Esterházy schnitten. However, one representative of this family in particular earned the esteem of cooks and bakers: Nikolaus II, Prince Esterházy de Galántha, Count of Forchtenstein (1765–1833), who was an Austrian Field Marshal and politician as well as the founder of a great collection of paintings and engravings. He went down in history for refusing the crown of Hungary offered to him by Napoleon.
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Course; Tarts
Cuisine; Austria / European

Quark And Cream Roulade

Quark And Cream Roulade

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Ingredients

Ingredients for about 15 Servings

  • Basic sponge cake batter for roulades ½ recipe
  • 2 Egg yolks
  • s⅓ cup 40 g Confectioner’s sugar
  • 2 tsp 10 g Vanilla sugar
  • Zest of 1 orange
  • 4 tsp 2 cl Rum
  • 3 Sheets gelatin
  • 7 oz 200 g Quark or other fresh, white cheese
  • ½ cup 100 ml Sour cream
  • 2 Egg whites
  • ¼ cup 50 g Granulated sugar
  • ½ cup 120 ml Whipped cream
  • 100 gr Preserved raisins
  • Granulated sugar
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Prepare the sponge cake batter according to the recipe.
  • Line a baking sheet with parchment paper, spread batter on baking sheet, and bake for 12–15 minutes.
  • Remove from oven and overturn the still hot cake onto parchment paper sprinkled with granulated sugar.
  • Carefully pull the parchment paper from the bottom of the cake.
  • Beat the egg yolks with confectioner’s sugar, vanilla sugar, and orange zest until creamy.
  • Add cold water to the gelatin, remove excess water, and dissolve in rum in a double boiler.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Mix the quark with sour cream until smooth and mix in the egg yolk and rum.
  • Alternately fold the whipped cream and egg whites into the quark mixture.
  • Spread the cream on the cake and sprinkle raisins on top.
  • Without rolling it up, chill the roulade briefly.
  • Then roll it up with the help of the paper, wrap tightly in parchment paper, and chill for 2–3 hours.
  • Unwrap from the paper, dust with confectioner’s sugar, and slice.

Notes & Wine Advice

If you do not have preserved raisins, this roulade tastes delicious with other fresh fruits, such as strawberries or grapes.
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Course; Dessert / Pastry
Cuisine; Austria / European

Strawberry Nut Roulade

Strawberry Nut Roulade

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Ingredients

Ingredients for about 15 Servings

  • Basic nut cake batter ½ recipe
  • 150 g Strawberry purée
  • ⅓ cup 70 g Granulated sugar
  • 4 Sheets gelatin
  • 2 tbsp 3 cl Cointreau
  • 4 tsp 2 cl Orange juice
  • 1 cup 250 ml Whipped cream
  • 3.5 oz 100 g Strawberries, washed with stems cut off

For the Garnish

  • About 1½ cups 350 ml Whipped cream, sweetened Chocolate shavings
  • 7 –8 Strawberries with leaves halved

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the basic nut batter.
  • Line a baking sheet with parchment paper, spread the batter on it, and bake for 12–15 minutes.
  • Take out of the oven and overturn the cake, still hot, onto sugared parchment paper.
  • Carefully pull the parchment paper from the cake.
  • For the strawberry cream, add cold water to the gelatin, remove excess water, and dissolve in warmed orange juice mixed with Cointreau.
  • Stir in strawberry purée and granulated sugar.
  • Carefully fold in the whipped cream.
  • Spread the cream on the roulade, place the quartered strawberries on top, and let the unrolled roulade sit briefly in a cool place.
  • As soon as the cream begins to harden, roll up the roulade with the help of the parchment paper, wrap the paper tightly around it, and chill for 2–3 hours wrapped in paper.
  • Then remove paper, spread with lightly sweetened whipped cream, and sprinkle with chocolate shavings.
  • Cut the roulade and garnish each piece with a strawberry half.
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Course; Cake / Fruit / Nuts
Cuisine; Austria / European

Sponge Cake Roulade

Sponge Cake Roulade

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Ingredients

  • Ingredients for about 15 Servings
  • 500 g Basic sponge cake for roulades
  • Apricot marmalade
  • Granulated sugar
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Prepare the basic sponge cake batter.
  • Line a baking sheet with parchment paper, spread the batter on it, and bake for 15–20 minutes.
  • Remove from the oven, wait until no longer steaming, then overturn onto a lightly sugared cloth or parchment paper.
  • Carefully pull the parchment paper off the cake.
  • Carefully roll up the roulade and let cool.
  • Unroll and spread Apricot marmalade, slightly warmed if desired, on the cake.
  • Roll up the roulade again and dust with confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Orange Cake

Orange Cake

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Ingredients

Ingredients for 1 Cake Pan

  • 13 oz 360 g Marzipan paste
  • 4 tbsp Water
  • 10 Eggs
  • 1⅔ cups 200 g Confectioner’s sugar
  • 1 cup plus 1 tbsp 140 g Flour
  • ⅓ cup 50 g Cornstarch
  • 2 tbsp 30 g Butter
  • 4 tsp 20 g Vanilla sugar
  • Salt
  • Zest of 2 oranges
  • 3.5 oz 100 g Candied orange peel, chopped
  • 8 Oranges
  • Some flour
  • ⅓ cup 8 cl Cointreau
  • Orange marmalade
  • Butter for the can pan
  • Cocoa powder for dusting

For the Cream

  • 7 oz 200 g Milk couverture chocolate
  • 3.5 oz 100 g Dark couverture chocolate
  • 1 stick plus 6 tbsp 200 g Butter
  • 2.5 oz 70 g Cointreau

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Grind the marzipan finely and mix well with water, eggs, and confectioner’s sugar.
  • Mix together flour, cornstarch, vanilla sugar, and a dash of salt and carefully mix into the marzipan.
  • Stir in the melted butter along with the candied orange peel and orange zest.
  • Fill a baking frame or a deep, buttered cake pan.
  • Cut the oranges into slices, dust the slices with some flour, and lay on top of the batter.
  • Bake for about 45 minutes.
  • Let cool.
  • Mix Cointreau with orange marmalade and brush on the cake.
  • For the cream, melt both chocolates to lukewarm and mix with the room temperature butter.
  • Add the Cointreau and cream the whole mixture.
  • Spread the cream on the cake, draw a decorative pattern, and chill.
  • Dust with cocoa powder and serve.
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Course; Cake / Fruit
Cuisine; Austria / European

Coconut Cake

Coconut Cake

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Ingredients

Ingredients for 2 Smaller Foil Trays (7x3x2in (18x7x5 cm)) or 1 Larger Loaf Pan

  • 1 stick plus 2½ tbsp 150 g Butter
  • 1 cup plus 2 tbsp 140 g Confectioner’s sugar
  • 2 tsp 10 g Vanilla sugar
  • Dash of salt
  • Zest of 1 orange
  • 5 Eggs
  • 7 oz 200 g Coconut flakes
  • 2 oz 60 g Candied orange peel, finely chopped
  • 6 tbsp 50 g Flour
  • 1 oz 30 g Almonds, grated
  • Some orange marmalade
  • Grand Marnier
  • Butter for the pan

For the Orange Glaze

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Mix the butter with the confectioner’s sugar, vanilla sugar, salt, and orange zest until creamy.
  • Add the eggs little by little.
  • So that the batter does not coagulate, add 2 tbsp of coconut flakes.
  • After that, add the rest of the coconut and the candied orange peel.
  • Carefully fold in the flour.
  • Butter the trays.
  • Pour in the batter, sprinkle with almonds, and bake for about 1 hour.
  • Let the cakes cool and remove from the trays.
  • Warm the orange marmalade with a bit of Grand Marnier and brush on the cake.
  • For the glaze, mix egg whites with orange juice, then little by little stir in sifted confectioner’s sugar.
  • Glaze the coconut cake, let harden, and serve.

Notes & Wine Advice

The amount of powdered sugar in the orange glaze can be varied to achieve the desired consistency.
A Sweet Ghost

Coconut flakes are to sweet cooking what parmesan is to savory: that is, a truly all-purpose ingredient. Thanks to a high melting point and a flavor that harmonizes ideally with chocolate, fruit, and vanilla, among others, coconut is particularly well-suited to cake baking.
The path from the coconut palm to the bakery is a long one and leads through the mild, nutty flesh of the so-called coconut, which is dried into copra. The coconut palm originated in Southeast Asia, but it was probably given its name by Spanish colonizers. In Spanish, coco means something like “ghost.” The pious Spanish got such an idea because of the three openings in the seed, which gave the coconut an eerie, ghostlike appearance to the people of that time. These days, we don’t see ghosts in the coconut anymore—at most a good kitchen spirit.
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Course; Cake
Cuisine; Austria / European

Streusel Cake

Streusel Cake

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Ingredients

Ingredients for 1 Cake Pan

  • Basic tart dough ½ recipe
  • Basic butter streusel doubled recipe
  • 28 oz 800 g Raspberries (can be replaced with redcurrants, strawberries, or blueberries)

For the Custard Royale

  • 18 Egg yolks
  • 1 cup 120 g Confectioner’s sugar
  • 3 tbsp 40 g Vanilla sugar
  • 1.5 oz 40 g Vanilla pudding mix
  • Salt
  • 2½ cups 600 ml Heavy cream
  • 2 cups 500 ml Milk

For the Gelatin

  • 1½ cups 180 g Raspberry marmalade
  • ¾ cup 200 ml Water
  • 3 Sheets gelatin

Instructions

  • Prepare the basic dough for tarts and let sit for 1 hour in a cool place.
  • Preheat oven to 375 °F (190 °C).
  • Roll out the dough thinly, lay on a baking sheet, and place a baking frame around the dough (or use a deep cake pan).
  • Pull up the dough ¾in (2 cm) around the sides and bake for 10 minutes.
  • Lower the oven heat to 340 °F (170 °C).
  • For the custard royale, beat the egg yolks with milk, heavy cream, vanilla pudding mix, vanilla sugar, salt, and confectioner’s sugar.
  • Pour the mixture over the prebaked cake base and bake for another 20 minutes.
  • Let cool.
  • While it is cooling, prepare the basic butter streusel.
  • Spread raspberries on the cooled cake.
  • For the gelatin, warm the raspberry marmalade with water in a double boiler.
  • Add cold water to the gelatin, remove excess water, and dissolve in the marmalade.
  • Pour the gelatin over the raspberries and spread the streusel on top.
  • Let cool and serve.
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Course; Cake
Cuisine; Austria / European

Quark Strawberry Cake

Quark Strawberry Cake

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Ingredients

Ingredients for 1 Cake Pan

  • Basic sponge cake for schnitten
  • 1 cup 120 g Strawberry marmalade
  • 3⅓ lbs 1.5 kg Strawberries
  • 35 oz 1 kg Quark or other fresh, white cheese
  • 1½ cups 180 g Confectioner’s sugar
  • 3 tbsp 40 g Vanilla sugar
  • 1⅓ cups 200 g Cornstarch
  • Zest of 1 lemon
  • Zest of 1 orange
  • Dash of salt
  • 12 Egg yolks
  • 12 Egg whites
  • 1⅓ cups 300 g Granulated sugar

Instructions

  • Prepare and bake the basic sponge cake.
  • Place the cake on a baking sheet, brush thinly with strawberry marmalade, and place a baking frame (12x18in (30×45 cm)) around the cake (or place in a deep cake pan).
  • Preheat oven to 320 °F (160 °C).
  • Wash the strawberries and set aside about 15 pretty ones with their stems.
  • Halve the rest (without stems).
  • Mix the quark with sour cream, confectioner’s sugar, vanilla sugar, cornstarch, lemon and orange zest, and a dash of salt until creamy.
  • Mix in the egg yolks.
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Fold in carefully.
  • Put the strawberries on the cake and spread the quark mixture on top.
  • Bake for about 35 minutes.
  • Remove from the oven, let cool, and serve.
  • Before serving, garnish each slice with a half strawberry (with the green part).
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Course; Cake / Fruit
Cuisine; Austria / European

Muscat Grape Cake

Muscat Grape Cake

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Ingredients

Ingredients for 1 Cake Pan

  • 1 lb 450 g Basic puff pastry (see p.11) or ready-made pastry
  • 35 oz 1 kg Muscat grapes
  • 1¼ cups 300 ml Heavy cream
  • ⅔ cup 150 ml Muscatel wine (or other strong white wine)
  • 1 tsp Cinnamon powder
  • 1 cup less 1 tbsp 210 g Granulated sugar 7 Eggs
  • Dried beans or lentils for baking the crust

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Prepare the basic puff pastry dough.
  • Roll out thinly and place into an approximately 1in (3 cm) deep cake pan.
  • Stipple with a fork (gently poke holes).
  • Cover the pastry with foil and weight with the dried beans or lentils, so that the dough does not rise while baking.
  • After baking, remove the beans and foil.
  • Wash the grapes and halve or leave whole, as you prefer.
  • Spread the grapes on the puff pastry.
  • Beat the eggs, heavy cream, granulated sugar, cinnamon, and white wine and pour over the grapes.
  • Bake for about 25 minutes, until the batter solidifies.
  • Let cool and serve.
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Course; Cake / Fruit
Cuisine; Austria / European