Recipes

Meringue Batter

Meringue Batter version 1

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Ingredients

Ingredients for 2 Tortes (10in (26 cm) diameter) or 1 Cake Base (12x 18in (30×45 cm))

  • 10.5 oz 300 g Egg whites
  • 2¼ cups 500 g Granulated sugar
  • ½ cup 120 ml Water

Instructions

  • Begin to beat the eggs slightly, and then beat to stiff peaks with (50 g) of the granulated sugar.
  • Heat the water to 243 °F (117 °C) with the rest of the sugar to create syrup, let it cool a bit, then slowly fold into the beaten egg whites and mix until cool.
  • Spread the meringue over fruit tortes or fruit schnitten and draw a decorative pattern into it.
  • Brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or bake briefly at a high upper heat.
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Course; Basic recipe / Dessert
Cuisine; Austria / European

Macaroon Batter

Macaroon Batter

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Ingredients

  • Ingredients for about 60 Pieces
  • 16 oz 450 g Marzipan paste
  • 3¼ cups 400 g Confectioner’s sugar
  • 3 oz 90 g Hazelnuts or walnuts, ground (can be replaced with almonds)
  • 1 Pinch cinnamon ground
  • 5 Egg whites
  • Confectioner’s sugar for dusting

Instructions

  • Knead together the marzipan paste, confectioner’s sugar, nuts, cinnamon, and 1 (!
  • ) egg white in a bowl.
  • Little by little, work in the rest of the egg whites until a batter is created that is smooth enough to be squeezed through a pastry bag.
  • Fill a piping bag and use a round nozzle to create small domes on a baking sheet lined with parchment paper.
  • Dust the macaroons with a little bit of confectioner’s sugar and let the surface dry out (preferably overnight).
  • Then bake about 12–15 minutes in an oven preheated to 320 °F (160 °C).
  • While baking, leave the oven open slightly so the steam can escape.
  • Take out the macaroons, let cool, and remove from the parchment paper.

Notes & Wine Advice

If you lift up the parchment paper—after the macaroons are baked and somewhat cooled—and wipe the underside with a damp cloth, the macaroons will come off the paper with no problem.
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Course; Basic recipe / Dessert
Cuisine; Austria / European

Baumkuchen

Baumkuchen

Tree Cake
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Ingredients

  • 3 sticks plus 1½ tbsp 360 g Butter
  • 1¼ cup 160 g Confectioner’s sugar
  • 10 Egg yolks
  • 9 oz 260 g Marzipan, sieved
  • 10 Egg whites
  • ½ cup plus 1 tbsp 130 g Granulated sugar
  • 1 cup plus 1 tbsp 140 g Flour
  • 1 cup less 2 tbsp 130 g Cornstarch

Instructions

  • Cream the butter with the confectioner’s sugar, mix in the egg yolks little by little, and add the sieved marzipan.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Mix together the flour and cornstarch and, alternating with the egg whites, fold into the yolk mixture.
  • Neatly line a baking sheet with aluminum foil (shiny side down), spread out a thin layer of batter and bake for 2–3 minutes with your oven’s upper heat at the highest setting and the lower heat at 300 °F (150 °C).
  • Spread another layer, bake briefly once again, and continue until the batter is used up.
  • Let cool, pull off the foil, and use as you please.
  • Bake Time: 2–3 minutes per layer
  • Bake Temperature: maximum upper heat, 300 °F (150 °C) lower heat
  • Use: either as classic baumkuchen or for lining a terrine form for parfaits and mousses

Notes & Wine Advice

Classic baumkuchen is brushed with apricot marmalade on top, cut into pieces, and glazed with chocolate. If you happen to have a professional baking spit at your disposal, you can bake the layers on this and achieve the classic ring shape.
When the Baker is Beaten
Baumkuchen means “tree cake” and gets its name from the layers of cake that are reminiscent of the age rings on a tree. The technique used to make it goes back to the Greek obelias bread. In the middle ages, it was also known as “Spieβkrapfen” or ‘Prügelkrapfen,” meaning skewer or baton cake. In the Austria state of Styria, Prügelkrapfen is still known today as a local specialty that has long been prepared in special ovens. In the kitchens of monasteries and of royalty, a spit with layered batter was turned over an open fire. The preparation lasted at least two days and required two well-rested bakers, who were on the job around the clock. When the cake was done, it had to be pulled from the spit with the help of a cord. If the cord broke, the Prügelkrapfen crashed to the floor. Then the baker would be flogged.
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Course; Cake / Dessert
Cuisine; Austria / European

Esterházy Batter

Esterházy Batter

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Ingredients

Ingredients for Schnitten (12x18in (30×45 cm)) or for 2 Tortes (10in (26 cm) diameter)

  • About 22 660 g Egg whites
  • 3 cups 660 g Granulated sugar
  • 23 oz 660 g Hazelnuts, finely ground
  • 1 tbsp 15 g Vanilla sugar

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Carefully fold in the ground hazelnuts and the vanilla sugar.
  • Line a baking sheet or torte form with parchment paper and spread the batter out 5mm thick.
  • Watch closely while baking until golden brown.
  • Repeat until you have used up all the batter.
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Course; Basic recipe / Dessert
Cuisine; Austria / European

Dobos Batter

Dobos Batter

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Ingredients

  • 7 Egg yolks
  • ⅔ cup 80 g Confectioner’s sugar
  • 7 Egg whites
  • ⅓ cup 70 g Granulated sugar
  • 1 cup plus 1 tbsp 140 g Flour

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cream the egg yolks with the confectioner’s sugar.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold the beaten egg whites carefully into the yolk mixture along with the flour.
  • On parchment paper, draw six circles of about 9in (23 cm) in diameter, divide up the batter onto the circles, and spread it smooth.
  • Bake all 6 torte bases one after another for about 8 minutes each.
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Course; Basic recipe / Dessert
Cuisine; Austria / European

Sachertorte Batter

Sachertorte Batter

Chocolate Cake Batter
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Ingredients

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

  • 1 stick plus 6 tbsp 200 g Butter
  • 1⅓ cup 170 g Confectioner’s sugar
  • 9 Egg yolks
  • 7 oz 200 g Cooking chocolate
  • 9 Egg whites
  • ¾ cup 170 g Granulated sugar
  • 1⅔ cups 200 g Flour
  • Butter for the form

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with the confectioner’s sugar.
  • Mix in the egg yolks.
  • Heat the cooking chocolate in the oven until it is soft and mix into the butter mixture.
  • Beat the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Carefully fold the beaten egg whites and the flour alternately into the batter.
  • Pour into a buttered springform pan and bake for about 55 minutes.
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Course; Basic recipe / Dessert
Cuisine; Austria / European

Panama Cake Batter

Panama Cake Batter

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Ingredients

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

  • 7 Egg yolks
  • 2 tbsp 30 g Granulated sugar
  • 4 tsp 2 cl Rum
  • 1½ tsp 7 g Vanilla sugar
  • Dash of salt
  • Lemon zest
  • 3 oz 90 g Couverture chocolate, dark
  • 7 Egg whites
  • ⅔ cup 140 g Granulated sugar for the egg whites
  • ½ cup 60 g Flour
  • 3 oz 90 g Almonds, ground
  • 3 oz 90 g Hazelnuts, ground
  • Butter for the form

Instructions

  • Preheat the oven to 340 °F (170 °C).
  • Beat the egg yolks with the granulated sugar, rum, vanilla sugar, salt, and lemon zest until creamy.
  • Heat the chocolate in a double boiler and stir into the batter.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the egg yolk mixture.
  • Mix the almonds, hazelnuts, and flour together, then fold into the batter.
  • Fill a buttered form and bake for about 50 minutes, leaving the oven slightly open.
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Course; Basic recipe / Cake / Dessert
Cuisine; Austria / European

Poppy Seed Cake

Poppy Seed Cake

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Ingredients

  • Ingredients for 1 Torte 10in (26 cm diameter)
  • 2 sticks 220 g Butter
  • ½ cup 65 g Confectioner’s sugar
  • Dash of salt
  • Dash of vanilla sugar
  • 9 Egg yolks
  • 9 Egg whites
  • 1 cup 220 g Granulated sugar
  • 10.5 oz 300 g Poppy seeds, ground
  • 4.5 oz 130 g Hazelnuts, ground

Instructions

  • Preheat the oven to 340°F (170 °C).
  • Mix together the butter, confectioner’s sugar, salt, and vanilla sugar until creamy.
  • Add the egg yolks and stir to combine.
  • In a separate bowl, beat the egg whites until stiff.
  • Add granulated sugar gradually and continue to beat until combined.
  • Fold the egg whites and sugar mixture into the batter.
  • Sprinkle the poppy seeds and hazelnuts into the mass.
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Course; Cake / Dessert
Cuisine; Austria / European

Nut Cake

Nut Cake

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Ingredients

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

  • 8 Eggs
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • Lemon zest
  • 1 oz 25 g Nougat, melted
  • 7 oz 200 g Nuts, ground
  • 3 oz 80 g Breadcrumbs
  • ¾ cup 80 g Flour
  • 2 tbsp 3 cl Rum

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Beat the eggs with granulated sugar, vanilla sugar, and lemon zest until creamy.
  • Carefully mix in the nougat.
  • Mix in the nuts, breadcrumbs, and flour and, finally, flavor with rum.
  • Bake for about 55 minutes.
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Course; Cake / Dessert / Nuts
Cuisine; Austria / European

Almond Cake

Almond Cake

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Ingredients

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

  • 9 oz 250 g Marzipan paste
  • 2 tbsp plus 1 tsp 35 ml Water
  • 7 Egg yolks
  • Dash of salt
  • Dash of vanilla sugar
  • Lemon zest
  • 6 Egg whites
  • ⅔ cup 140 g Granulated sugar
  • ¾ cup 100 g Flour
  • ¼ cup 35 g Cornstarch
  • 2¾ tbsp 40 g Clarified butter, melted

Instructions

  • Preheat the oven to 340 °F (170 °C).
  • Knead the marzipan well with water then cream with egg yolks, salt, vanilla sugar, and lemon zest.
  • Beat the egg whites to stiff peaks with the granulated sugar and combine with the marzipan mixture.
  • Sift the flour and cornstarch together and carefully fold in.
  • Last, mix in the clarified butter.
  • Bake for about 50 minutes.
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Course; Cake / Dessert
Cuisine; Austria / European