Recipes

Marble Soufflé With Nougat Sauce

Marble Soufflé With Nougat Sauce

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Ingredients

For the Nougat Sauce

  • 3.5 oz 100 g Nougat
  • 7 tbsp 100 ml Heavy cream ½ tsp (3 g) Cornstarch
  • 3 tbsp Simple syrup see p. 40
  • 3 tbsp Rum
  • 7 tbsp 100 ml Whipped cream

For the Marble Soufflé

  • 7 oz 200 g Quark
  • 3 Egg yolks
  • 3 Egg whites
  • ¼ cup 60 g Sugar
  • 1 tsp Sugar
  • Butter and sugar for the ramekins

Instructions

  • For the nougat sauce, warm the heavy cream and dissolve the nougat in it.
  • Mix the cornstarch and simple syrup in some water and then add to the cream.
  • Mix together well and let cool.
  • Finally, fold in rum and whipped cream.
  • Preheat oven to 480 °F (250 °C) lower heat and 320 °F (160 °C) or 375 °F (190 °C) upper heat.
  • Heat a pan of water in the oven.
  • For the soufflé, sieve the quark and carefully mix with the egg yolks.
  • Beat the egg whites to soft peaks with the sugar and fold into the quark.
  • Fold cocoa powder into a quarter of the mixture.
  • Butter small (about 3 in (8 cm)) ramekins, sprinkle with sugar, fill with both mixtures alternately, and smooth.
  • Bake in a boiling water bath for about 20–25 minutes.
  • Immediately place the soufflés on plates and pour the nougat sauce over them.
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Course; Dessert / Sauce
Cuisine; Austria / European

Gratin Of Raspberry And Mango With Almond Cream

Gratin Of Raspberry And Mango With Almond Cream

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Ingredients

  • 1 Mango fully ripe
  • About 14 oz 400 g Raspberries
  • 1 tsp Confectioner’s sugar
  • Some lemon juice
  • For the Almond Cream
  • 4 Egg yolks ⅓ cup 80 g Sugar
  • 3 oz 80 g Quark
  • 3 tbsp Almond milk reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil
  • Several drops of bitter almond oil
  • 4 Egg whites
  • ⅓ cup 80 g Granulated sugar for the egg whites
  • 1¼ cups 300 ml Whipped cream

Instructions

  • Peel the mango, pit, and cut the meat into cubes.
  • Press ⅛ of the raspberries through a sieve.
  • Carefully mix the rest of the raspberries with the mango pieces, confectioner’s sugar, the raspberry purée, and lemon juice, and let marinate.
  • For the cream, beat egg yolks with sugar until creamy, and mix well with strained quark.
  • Add the almond milk and bitter almond oil.
  • Beat the egg whites and granulated sugar to soft peaks and carefully mix with the quark.
  • Finally, fold in the whipped cream.
  • Warm the marinated fruit in the oven, place on deep dishes, and cover with almond cream.
  • Gratinate in the oven at 575 °F (300 °C) or maximum upper heat.
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Course; Dessert / Fruit / Sauce
Cuisine; Austria / European

Pear Tartlet With Butter Crumbs

Pear Tartlet With Butter Crumbs

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Ingredients

  • 12 oz 350 g Puff pastry
  • 1 oz 30 g Marzipan paste
  • 1 tbsp Hazelnuts ground
  • 4 Pears very ripe
  • 2 tbsp Apricot marmalade
  • 1 cup 250 ml Heavy cream
  • 1 tbsp Confectioner’s sugar
  • 3 tbsp Rum
  • Flour for the work surface
  • For the Butter Crumbs
  • 4½ tbsp 60 g Butter
  • 2 oz 50 g Breadcrumbs
  • 3 tbsp 40 g Sugar
  • ½ tsp Cinnamon

Instructions

  • Roll the puff pastry out on a floured work surface to about 1.
  • 5mm thick, cut out 4 round, 6in (15 cm) diameter sheets and let them rest in the refrigerator for several hours.
  • Preheat oven to 430 °F (220 °C).
  • For the topping, mix the marzipan with hazelnuts and 1 tablespoon of water.
  • Spread the marzipan thinly on the dough circles.
  • Peel, halve, and core the pears.
  • Cut into thin slices and lay on the bases in a fan pattern.
  • Bake for about 20 minutes.
  • Warm the apricot marmalade with 1 tablespoon of water, stir smooth, and pour over the tartlets.
  • Whip the cream halfway and season with sugar and rum.
  • For the crumbs, melt butter and brown the breadcrumbs.
  • Stir in sugar and cinnamon.
  • Place the pear tartlets on large plates, sprinkle with butter crumbs, and serve with rum whipped cream.
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Course; Dessert / Fruit
Cuisine; Austria / European

Mocha Spritz Cookies

Mocha Spritz Cookies

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Ingredients

Ingredients for 35 Pieces

  • 1 stick plus 3½ tbsp 160 g Butter
  • ⅔ cup 80 g Confectioner’s sugar
  • 1 Egg
  • 2 tbsp Rum
  • 2 tbsp Instant coffee powder
  • 2 oz 60 g Almonds, finely ground
  • 1 tbsp Cocoa powder
  • 1 cup plus 3 tbsp 150 g Flour
  • 4 oz 120 g Nougat
  • 4 oz 120 g Dark couverture chocolate
  • Butter and flour for the baking sheet

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cream the butter, sugar, and egg.
  • Dissolve the coffee powder in the rum and add along with the almond, cocoa powder, and flour.
  • Mix together well.
  • Fill a piping bag fitted with a medium sized round nozzle.
  • Pipe small crescents onto a buttered and floured baking sheet, bake for about 5 minutes, and remove from the sheet.
  • Warm the nougat, stir smooth and brush on the flat sides half of the crescents.
  • Place the other half on top.
  • Melt the chocolate in a bain-marie and dip each filled cookie in it.
  • Place on a cooling rack while the chocolate cools.
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Course; Coockies / Biscuit / Dessert
Cuisine; Austria / European

Lemon Hearts

Lemon Hearts

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Ingredients

Ingredients for 50 Pieces

  • 3 Egg yolks
  • ⅓ cup 120 g Granulated sugar
  • 1 tsp Vanilla sugar
  • Juice and zest of 1 lemon
  • 9 oz 250 g Hazelnuts, ground
  • Confectioner’s sugar for rolling out the dough
  • Butter for the baking sheet

To Glaze

  • ¾ cup 100 g Confectioner’s sugar
  • 1 –2 tbsp Lemon juice

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Beat the egg yolks with sugar and vanilla sugar until creamy.
  • Add the lemon juice, lemon zest, and hazelnuts and knead together well.
  • Roll the dough out on a work surface dusted with confectioner’s sugar, cut out small hearts, and lay them on a buttered baking sheet.
  • Bake for 8–10 minutes, until golden.
  • For the glaze, sift the confectioner’s sugar and mix with the lemon juice.
  • Sprinkle the baked lemon hearts with the lemon glaze and let dry.
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Course; Candy / Dessert / Fruit
Cuisine; Austria / European

Walnut Marzipan Pralines

Walnut Marzipan Pralines

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Ingredients

Ingredients for 20 Pieces

  • 7 oz 200 g Marzipan paste
  • 3.5 oz 100 g Walnuts, ground
  • 3 tbsp Bénédictine or othei herbal liqueur
  • Confectioner’s sugar for rolling out the dough
  • 7 oz 200 g Milk couverture chocolate
  • About 20 pretty walnuts to decorate

Instructions

  • Knead the marzipan with walnuts and Bénédictine to make dough.
  • Roll out to about ½in (1 cm) thick on a work surface dusted with confectioner’s sugar.
  • Cut out small circles.
  • Warm the chocolate in a bain-marie, pour over the marzipan circles, and set a walnut on each.
  • Let drip on a rack and then place in paper candy cup.

Notes & Wine Advice

These pralines can be stored for longer in an airtight container.
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Course; Chocolate / Dessert / Nuts
Cuisine; Austria / European

Classic Vanilla Sauce

Classic Vanilla Sauce

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Ingredients

Instructions

  • Whisk the egg yolks and sugar until creamy.
  • Add the milk and vanilla bean and slowly heat in a double boiler, until the egg yolks cause the sauce to thicken.
  • Remove the vanilla bean, scrape the pulp into the sauce, and stir the sauce in an ice water bath until cool.
  • Caution: Do not overheat otherwise the egg yolk will coagulate!
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Course; Dessert / Sauce
Cuisine; Austria / European

Nut Roll

Nut Roll

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Ingredients

  • 5½ cups 700 g Flour
  • 1 cup 250 ml Milk, lukewarm
  • ¼ cup 30 g Yeast
  • 4 tsp 20 g Granulated sugar
  • Dash of salt
  • 2 Egg yolks
  • 7 tbsp 100 g Butter, melted
  • 1 Egg for brushing
  • Flour for the work surface
  • Butter for the baking sheet
  • Vanilla confectioner’s sugar for dusting

For the Filling

  • 7 tbsp 100 g Granulated sugar
  • 3 tbsp 40 ml Milk
  • 1 cup plus 3 tbsp 400 g Honey
  • 18 oz 500 g Walnuts, ground
  • Dash of clove powder
  • 2 tbsp 3 cl Rum
  • 1 oz 30 g Breadcrumbs

Instructions

  • Dissolve the yeast in lukewarm milk.
  • Mix in some flour to create a starter dough, cover, and let rise for 20 minutes in a warm place.
  • Add the rest of the ingredients and beat until the dough comes away from the edge of the bowl.
  • Cover again and let rise until the dough has doubled in volume.
  • For the filling, boil milk with sugar.
  • Stir in honey, nuts, and clove powder and bring to a boil again.
  • Remove from heat, stir in rum and thicken with breadcrumbs.
  • Knead the dough well one more time and roll out thin on a floured work surface.
  • Spread the cooled filling on top, roll up tightly like a roulade, and lay on a buttered baking sheet.
  • Brush with beaten egg and let rise another 30 minutes.
  • Bake for about 45 minutes in an oven preheated to 375 °F (190 °C).
  • Let cool and dust with vanilla confectioner’s sugar.

Notes & Wine Advice

Speaking Baking
Anyone who has ever eaten (Bohemian) powidltatschkerln or (Hungarian) Palatschinken knows that Austrian baking comes from a multicultural background. Most dishes make no particular attempt to hide their origins. The German word for a nut roll is ‘Totitze,” which is simply a Germanized version of the Slovenian “potica,” which means baked good or cake. Nut rolls came to Austria through Slovenian Styria, where they are still traditionally served as “leavened strudel” with afternoon tea or coffee. And in Czech, kolach very simply means “little pastry” and comes from the Viennese diminutive for a pocket of pastry.
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Course; Cake / Dessert / Nuts
Cuisine; Austria / European

Bürgermeister

Bürgermeister

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Ingredients

For the Poppy Seed Filling

  • ¼ cup 50 ml Milk
  • 2 tbsp 1 kl Honey
  • 1 tbsp 15 g Granulated sugar
  • 2 oz 50 g Poppy seed, ground
  • 1 oz 25 g Breadcrumbs
  • ½ oz 10 g Raisins
  • Zest of one lemon
  • Dash of cinnamon

For the Nut Filling

  • ¼ cup 50 ml Milk
  • 2 tbsp 1 kl Butter
  • 4 tsp 20 g Granulated sugar
  • 2.5 oz 75 g Hazelnuts, ground
  • 1 oz 20 g Nougat
  • Zest of one lemon
  • Dash of cinnamon
  • 4 tsp 2 cl Rum

For the Cheese Filling

  • 1½ tbsp 20 g Butter
  • 3 tbsp 20 g Confectioner’s sugar
  • ⅓ oz 10 g Vanilla pudding mix
  • 3.5 oz 100 g Quark or other fresh white cheese
  • 1 Egg yolk
  • Zest of one lemon
  • Dash of salt
  • ½ oz 10 g Raisins

Instructions

  • Prepare the Danish pastry dough according to the recipe, roll out into a 10x12in (25×30 cm) rectangle on a floured work surface, and cut three strips 4 in (10 cm) wide.
  • For the poppy seed filling, boil milk with granulated sugar, honey, cinnamon, and lemon zest.
  • Stir in the poppy seed and breadcrumbs and let the mixture cool a bit.
  • Stir in the raisins.
  • For the nut filling, boil milk, sugar, and butter.
  • Stir in hazelnuts, melted nougat, lemon zest, cinnamon, and rum and let cool a bit.
  • For the quark filling, cream the butter and powdered sugar, stir in quark, vanilla pudding mix, egg yolks, lemon zest, and salt.
  • Finally, mix in the raisins.
  • Using a piping bag, lay down one filling on each dough strip and roll up the dough lengthwise.
  • Braid the three strips into a round mass and lay in an appropriately sized, buttered pan (about 10x3in (25×8 cm)).
  • Brush with butter and let rise slightly.
  • Bake for about 70 minutes in an oven preheated to 350 °F (180 °C).
  • After removing from the oven, brush with some apricot marmalade.
  • Ice with slightly warmed, thin fondant and sprinkle with roasted almond slices.
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Course; Burgers / Cake / Dessert
Cuisine; Austria / European