Recipes

Plum Cake

Plum Cake

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Ingredients

Ingredients for 1 Cake Pan

  • 21 oz 600 g Basic puff pastry (see p.11) or readymade pastry
  • About 3⅓ lbs 1.5 kg Plums, pitted and quartered
  • ½ cup 200 g Plum jam
  • 3 tbsp 5 cl Rum
  • 1¼ cups 150 g Apricot marmalade and 2 cl rum to glaze
  • 14 oz 400 g Almond slivers
  • Dash of cinnamon powder
  • For the Bavarian Cream
  • 3 Egg yolks
  • ⅓ cup 70 g Sugar
  • 1 Vanilla bean
  • 4 tsp 2 cl Slivovitz
  • 2 Sheets gelatin
  • 1¼ cups 300 ml Heavy cream, half whipped

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Prepare the basic puff pastry dough.
  • Roll out, place on a baking sheet, stipple with a fork (gently poke holes), and bake for about 15 minutes, until crispy.
  • Take out and let cool.
  • Mix the plum jam with rum and brush on the pastry.
  • For the Bavarian cream, halve the vanilla bean and scrape out the pulp with a knife.
  • Beat the egg yolks, sugar, and vanilla pulp in a double boiler until thick and creamy, then beat until cold in an ice water bath.
  • Add water to the gelatin, remove excess water, and dissolve in warmed slivovitz.
  • Mix into the egg yolks.
  • Fold in the not-completely-whipped cream.
  • Let the mixture cool and then spread on the puff pastry base.
  • Lay the plum quarters on top and place the cake in a cool place.
  • Warm apricot marmalade with some rum and brush the plums with it.
  • Sprinkle the almond slivers and cinnamon on top and serve.
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Course; Cake
Cuisine; Austria / European

Cherry Mandl

Cherry Mandl

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Ingredients

Ingredients for 1 Casserole Dish (9in (26×25 cm))

  • 5 oz 150 g Brown rye bread, no crusts
  • 5 oz 150 g Sweet cherries, pitted
  • 7 tbsp 100 ml Milk
  • ¼ cup 6 cl Lavender Juice (see p. 205)
  • Mint cut into strips
  • Pinch of ground cardamom
  • 2¾ tbsp 40 g Butter
  • 5 tbsp 100 g Honey
  • 2 Egg yolks
  • Dash of vanilla sugar
  • 7 oz 200 g Quark or other fresh, white cheese
  • 2 oz 50 g Wheat semolina
  • 1 tbsp Lemon juice
  • 2 Egg whites
  • 1 tbsp Sugar
  • Butter for the pan

Instructions

  • Preheat the oven to 350 °F (180 °C).
  • Cut the brown bread into small cubes, wet with milk and lavender juice, and spice with mint and cardamom.
  • Place in a buttered casserole dish.
  • Cream the butter and honey.
  • Add the egg yolks, quark, lemon juice, semolina, and vanilla sugar.
  • Beat the egg whites to stiff peaks with sugar and fold into the egg yolk mixture.
  • Spread over the bread pieces and lay the pitted cherries on top.
  • Bake for about 40 minutes.
  • Garnish Recommendation: Vanilla sauce
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Course; Dessert / Fruit
Cuisine; Austria / European

Berry Mandl

Berry Mandl

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Ingredients

Ingredients for 1 Casserole Dish (9in (20×25 cm))

  • 5 oz 150 g Brown rye bread, no crusts
  • 5 oz 150 g Berries (blueberries or blackberries)
  • 7 tbsp 100 ml Milk
  • Pinch of cinnamon
  • Pinch of ground ginger
  • 2¾ tbsp 40 g Butter
  • 5 tbsp 100 g Honey
  • 2 Egg yolks
  • Dash of vanilla sugar
  • 7 oz 200 g Quark or other fresh white cheese
  • 2 oz 50 g Wheat semolina
  • 1 tbsp Lemon juice
  • 2 Egg whites
  • 1 tbsp Sugar
  • Butter for the dish

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Cut the brown bread into small cubes, moisten with the milk, and spice with cinnamon and ginger.
  • Place in a buttered casserole dish.
  • Cream butter with honey, then add egg yolks, quark, lemon juice, semolina, and vanilla sugar.
  • Beat the egg whites to stiff peaks with granulated sugar and fold into the egg yolk mixture.
  • Spread the mixture over the bread and place the berries on top.
  • Bake about 40 minutes.
  • Garnish Recommendation: Vanilla sauce
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Course; Dessert / Fruit
Cuisine; Austria / European

Apple Poganze

Apple Poganze

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Ingredients

Ingredients for 1 Cake Pan

  • 3⅓ cups 420 g Flour
  • ½ cup 60 g Confectioner’s sugar
  • Dash of salt
  • 1 stick plus 2½ tbsp 150 g Butter
  • 3 Egg yolks
  • 3 Eggs
  • 4 tsp 2 cl White wine
  • ¼ cup 60 g Crème fraîche
  • 14 Apples
  • ½ cup 50 g Apricot marmalade
  • 4 tsp 2 cl Lemon juice
  • 3 oz 80 g Almonds, peeled and finely chopped
  • 1 oz 30 g Breadcrumbs
  • 2 tbsp 30 g Granulated sugar
  • Butter for the cake pan
  • Egg white for brushing
  • Confectioner’s sugar for dusting

Instructions

  • On a work surface, knead the flour with confectioner’s sugar, butter, and salt.
  • Quickly knead in the egg yolks, eggs, white wine, and crème fraîche to form a smooth dough.
  • Form a ball and let sit for half an hour in a cool place.
  • Preheat oven to 350 °F (180 °C).
  • Roll the dough out thin.
  • Cut several approximately ½in (1 cm) strips and lay them side by side.
  • Lay the rest of the dough in the buttered cake pan.
  • Peel and core the apples and cut into cubes.
  • Mix with warmed marmalade, lemon juice, breadcrumbs, granulated sugar, and almonds and spread on the dough.
  • Pull up the edges of the dough in the cake pan.
  • Brush the strips of dough with whisked egg and lay decoratively over the poganze.
  • Bake for about 45 minutes.
  • Let cool, dust with powdered sugar, and serve.
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Course; Dessert
Cuisine; Austria / European

Baked Apple Cake

Baked Apple Cake

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Ingredients

Ingredients for 1 Cake Pan

  • Basic pâte brisée see p. 14, ½ recipe
  • 2 sticks plus 1½ tbsp 250 g Butter
  • ⅔ cups 80 g Confectioner’s sugar
  • 4 tsp 20 g Vanilla sugar
  • Zest of 1 lemon Dash of salt
  • 2¾ lbs 1.25 kg Quark or other fresh white cheese
  • 6 Egg yolks
  • 8 Egg whites
  • 1 cup less 1 tbsp 210 g Granulated sugar
  • 1 cup 130 g Flour
  • 3.5 oz 100 g Preserved raisins (see p. 189)
  • 3⅓ lbs 1.5 kg Apples (Golden Delicious)
  • Juice of 1 lemon
  • Apple elderflower marmalade to glaze see p. 197
  • Almond slivers roasted

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the basic pâte brisée dough and chill for about half an hour.
  • Roll out the dough to a thickness of about 2.
  • 5mm, lay on a baking sheet, and “stipple” with a fork (poke holes).
  • Bake for about 8 minutes, until light brown.
  • Remove from oven and let cool.
  • Lower oven heat to 320 °F (160 °C).
  • Peel and core the apples, cut into large cubes, and immediately put them into lemon water to prevent browning.
  • For the quark mixture, cream the butter with confectioner’s sugar, vanilla sugar, salt, and lemon zest.
  • Mix in the quark and egg yolk.
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Fold the egg whites, flour, and raisins into the quark mixture.
  • Mix in the drained apples.
  • Place a 12x18in (30×45 cm) baking frame around the dough and pour in the apple quark mixture.
  • Bake for about 35 minutes.
  • Remove from the oven, brush with the apple elderflower marmalade, and sprinkle the almond slivers on top.
  • Remove the frame and serve.

Notes & Wine Advice

If you do not have access to a baking frame, the cake can of course also be baked in a deeper loaf or cake pan.
Poganze
In Styria, a poganze is a traditional baked good that is now prepared for Pentecost. Originally, it was either baked noodles or—much more commonly—a flat cake of five leavened layers, filled with apples, raisins, butter, and sugar and baked in a pot. The nineteenth century cookbook of Katharina Prato contained a multitude of poganze recipes with peaches, topfen, raisins, nuts, and semolina, some made with strudel dough. The recipe on the following page is a modern, easy to prepare version.
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Course; Cake / Fruit
Cuisine; Austria / European

Apple Poppy Cake

Apple Poppy Cake

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Ingredients

Ingredients for 1 Cake Pan

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 2 cups 250 g Confectioner’s sugar
  • 6 Egg yolks
  • Salt
  • Lemon zest
  • 6 Egg whites
  • 7 tbsp 100 g Granulated sugar
  • 8 oz 220 g Nuts, ground
  • 8 oz 220 g Poppy seeds, ground
  • ½ cup 60 g Flour
  • 4 Apples cored, coarsely chopped
  • 4 Apples cored and sliced
  • 3 tbsp 4 cl Rum
  • Confectioner’s sugar mixed with vanilla sugar for dusting

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with the confectioner’s sugar.
  • Mix in egg yolks, salt, and lemon zest.
  • Add coarsely chopped apple and rum.
  • Beat the egg whites to stiff peaks.
  • Mix together the nuts, poppy, and flour, and fold nuts and egg whites into the butter and egg yolk mix.
  • Fold the apple slices into the poppy mixture.
  • Like a baking sheet with parchment paper, spread the poppy batter on it, and bake for about 60 minutes.
  • Take the cake out, let cool, and pull off the parchment paper.
  • Cut up and serve dusted with vanilla confectioner’s sugar.
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Course; Cake / Fruit
Cuisine; Austria / European

Apricot Cake

Apricot Cake

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Ingredients

Ingredients for 1 Cake Pan

  • Basic warm sponge cake see p. 24, ½ recipe
  • Butter for the baking sheet
  • About 35 oz 1 kg apricots, pitted and halved
  • 1¼ cups 150 g Apricot marmalade
  • ¼ cup 5 cl Rum
  • 7 oz 200 g Almonds, peeled and grated

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Prepare the basic sponge cake batter, and butter the baking sheet well with melted butter.
  • Place a deep cake pan on it and pour in the batter.
  • Spread the halved apricots on top and bake for about 50 minutes.
  • Warm apricot marmalade with rum and brush thinly on the cake.
  • Roast the grated almonds in a pan until golden brown and then sprinkle on the cake.
  • Let cool before serving.
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Course; Cake / Fruit
Cuisine; Austria / European

Dipped Fruit

Dipped Fruit

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Ingredients

  • 7 –9 oz 200–250 g Fruit (such as strawberries, bananas, grapes, ground cherries, or oranges)
  • 7 oz 200 g Fondant (see p. 44)
  • 10.5 oz 300 g Dark couverture chocolate

Instructions

  • Wash the fruit you have chosen and dry with paper towel.
  • Warm the fondant to about 86 °F (30 °C) in a bain-marie.
  • Dip the fruit, set on parchment paper, and let dry.
  • Then melt chocolate in a bain-marie and dip the fruit.
  • Depending on the fruit, you can dip it completely or only partly.
  • Strawberries: it is best to hold the stem and dip ¾ of the way.
  • Ground cherries: hold the leaves (which should stay on for decoration) and dip halfway.
  • Dip bananas entirely.
  • You can dip grapes individually or dip a bunch of 5–6 grapes together.
  • Peel oranges, separate the slices, and dunk each slice completely.
  • Let dry on parchment paper or a drying stand.

Notes & Wine Advice

  • Dipped fruit—especially large things like bananas—is particularly attractive when partly decorated with white chocolate and/or sprinkled with brittle.
  • It is easiest to dip the fruit if you hold them on a toothpick or a fork.
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Course; Dessert
Cuisine; Austria / European

Poppy Squares

Poppy Squares

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Ingredients

Ingredients for 24 Pieces

  • 2 sticks 220 g Butter
  • 9 Egg yolks
  • ½ cup 65 g Confectioner’s sugar
  • 9 Egg whites
  • 1 cup 220 g Granulated sugar
  • 10.5 oz 300 g Poppy seeds, ground
  • 4.5 oz 130 g Hazelnuts, ground
  • Dash of salt
  • 2 tsp 10 g Vanilla sugar
  • 1 cup plus 2 tbsp 140 g Apricot marmalade for brushing
  • White couverture chocolate for decorating
  • Butter and flour for the pan
  • Granulated sugar

For the Cream Filling

  • 4 Eggs
  • Pulp of 1 vanilla bean
  • 8 Sheets gelatin
  • 3 tbsp 4 cl Apple brandy
  • 10.5 oz 300 g White couverture chocolate
  • ½ cup 180 g Honey
  • 3 cups 700 ml Heavy cream, half whipped

For the Chocolate Glaze

  • 10.5 oz 300 g Dark couverture chocolate
  • 1¼ cups 300 ml Heavy cream

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with the confectioner’s sugar, salt, and vanilla sugar.
  • Add the egg yolks.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Carefully fold the egg whites, poppy, and hazelnuts into the egg mixture.
  • Butter and flour a baking frame.
  • Place on a baking sheet lined with parchment paper (or use a deep cake pan) and fill with the poppy batter.
  • Bake for about 45 minutes.
  • Remove from oven, cut around the edges of the frame, overturn onto a sugared baking sheet, and pull off the parchment paper.
  • Cut the poppy cake in half horizontally.
  • For the cream filling, beat the eggs with vanilla pulp in a bain-marie until creamy.
  • Add honey and continue beating.
  • Add water to the gelatin and dissolve in warmed apple brandy, then mix into the egg.
  • Stir in the melted chocolate and let cool slightly.
  • Carefully fold in the cream that has been not completely whipped.
  • Brush one poppy cake base with apricot marmalade and spread half of the cream on it.
  • Set the second cake on top, brush with apricot marmalade, and spread the second half of the cream on top.
  • Chill for 2 hours.
  • Cut into 2×2 in (5×5 cm) squares.
  • For the chocolate glaze, bring the cream briefly to a boil and melt the chopped up chocolate in it.
  • Let cool somewhat and then cover the cake squares with it.
  • Let the glaze dry a bit.
  • Melt the white chocolate and place in a cone of parchment paper.
  • Decorate the squares with fine stripes.

Notes & Wine Advice

If you freeze the poppy squares, they are easier to glaze.
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Course; Dessert
Cuisine; Austria / European