Recipes

Heavy Pound Cake

Heavy Pound Cake

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Ingredients

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

  • 2 sticks plus 5 tbsp 300 g Butter
  • 2⅔ cups 300 g Wheat flour or
  • 2 cups 300 g Cornstarch
  • 1½ cups 190 g Confectioner’s sugar
  • Dash of vanilla sugar
  • Dash of salt
  • Lemon zest
  • 6 Egg yolks
  • 6 Egg whites
  • ½ cup 125 g Granulated sugar
  • 6 tbsp 50 g Flour
  • Butter for the form

Instructions

  • Preheat oven to 410 °F (210 °C).
  • Cream the butter with the cornstarch, confectioner’s sugar, vanilla sugar, salt, and lemon zest.
  • Mix in egg yolks little by little.
  • Begin to beat the egg whites, add granulated sugar, beat to stiff peaks, and then blend into the butter mixture.
  • Fold in the flour.
  • Fill a buttered torte form and bake for 20 minutes at 410 °F (210 °C).
  • Open the oven slightly and turn the temperature down little by little to 340 °F (170 °C).
  • Continue to bake for about 40 minutes
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Course; Cake / Dessert
Cuisine; Austria / European

Light Pound Cake

Light Pound Cake

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Ingredients

ingredients for 1 Torte or 1 Ring Cake (10in (26 cm) diameter)

  • 5 Eggs
  • 3 Egg yolks
  • ¾ cup 170 g Granulated sugar
  • Dash of vanilla sugar
  • Salt
  • Lemon zest
  • ¾ cup 100 g Flour
  • ½ cup plus 1 tbsp 90 g Corn starch
  • 4½ tbsp 65 g Butter, melted (or oil)

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Beat the eggs with egg yolks, granulated sugar, salt, vanilla sugar, and lemon zest.
  • Sift the cornstarch with the flour and carefully mix in.
  • Stir in the melted butter or oil and bake for about 55 minutes as a torte or ring cake, depending how you want to use it.
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Course; Cake / Dessert
Cuisine; Austria / European

Chocolate Sponge Cake

Chocolate Sponge Cake

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Ingredients

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

  • 7 Eggs
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • Dash of salt
  • Dash of vanilla sugar
  • ¾ cup 100 g Wheat flour
  • ⅓ cup 50 g Cornstarch
  • 5 tbsp 35 g Cocoa powder
  • ¼ cup 50 ml Oil

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Beat the eggs, granulated sugar, salt, and vanilla sugar until creamy.
  • Beat until the batter no longer grows in volume.
  • Carefully fold in flour, cornstarch, and cocoa powder.
  • Finally, fold the oil in gently and bake for 35–40 minutes.

Notes & Wine Advice

The Biscuit Family
In German, sponge cake is called “Biskuit.” In the 1893 book The Universal Lexicon of Culinary Arts, it was written that “Biskuit is one of the most digestible and, if simply prepared, healthiest baked goods. Therefore it is highly recommended for children and the ill and convalescing, as an accompaniment to wine for the latter.” Even if modern doctors might not give this advice, sponge cake has not lost its popularity. Maybe it’s because sponge cake is only one member of the whole biscuit family, from which there are dozens if not hundreds of different fine baked goods that can be prepared.
It wasn’t always like that. When the ancient Romans invented a twice baked (latin: bis cotus), rock hard provision for their legions, they were not thinking about taste, but about shelf life. From “bis cotus” the French made “bis cuit,” and baked it just once, which propelled the biscuit to international success in cake and cookie form.
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Course; Cake / Chocolate / Dessert
Cuisine; Austria / European

Warm Sponge Cake

Warm Sponge Cake

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Ingredients

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

  • 8 Eggs
  • 1 cup plus 2 tbsp 250 g Granulated sugar
  • 1 cup 125 g Flour
  • 1 cup less 2 tbsp 125 g Cornstarch
  • 3½ 50 g Butter, melted
  • Granulated sugar for sprinkling

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Beat the eggs with the granulated sugar in a double boiler until a thick foam forms.
  • Remove from heat and beat again.
  • Mix together the flour and cornstarch and carefully fold into the beaten mixture.
  • Stir in the melted butter.
  • Line a cake ring with parchment paper and fill with batter.
  • Bake for about 45 minutes.
  • After baking, overturn onto parchment paper sprinkled with granulated sugar.
  • Carefully pull the parchment paper from the cake and remove from the cake ring.
  • Bake Time: about 45 minutes
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Course; Cake / Dessert
Cuisine; Austria / European

Cold Sponge Cake For Tortes

Cold Sponge Cake For Tortes

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Ingredients

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

  • 5 Eggs
  • 1 Egg yolk
  • ⅔ cup 150 g Granulated sugar
  • Dash of vanilla sugar
  • Dash of salt
  • Lemon zest
  • 1 cup plus 3 tbsp 150 g Flour
  • 3½ tbsp 50 g Clarified butter, melted
  • Granulated sugar for sprinkling

Instructions

  • Preheat the oven to 350 °F (180 °C).
  • Beat the eggs, egg yolks, granulated sugar, vanilla sugar, salt, and lemon zest until creamy.
  • Beat until the batter stops growing in volume.
  • Carefully fold in the flour, and then stir in the hot clarified butter.
  • Line a cake ring with parchment paper, fill with batter and bake for 35 minutes.
  • After baking, overturn onto parchment paper sprinkled with granulated sugar.
  • Carefully pull the parchment paper from the cake and remove from the cake ring.
  • Bake Time: about 35 minutes
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Course; Basic recipe / Cake / Dessert
Cuisine; Austria / European

Cold Sponge Cake For Schnitten

Cold Sponge Cake For Schnitten

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Ingredients

Ingredients for 1 Sponge Cake Base Yields 12x 18in (30×45 cm)

Instructions

  • Preheat the oven to 400 °F (200 °C).
  • Cream the egg yolks with the confectioner’s sugar, vanilla sugar, salt, and lemon zest.
  • Beat the egg whites slightly, add the granulated sugar, and beat to stiff peaks.
  • Fold the two mixtures together, but not completely.
  • Sift in the flour and carefully fold in.
  • Line a baking sheet with parchment paper and spread out the batter on it.
  • Bake for about 10 minutes.
  • After baking, overturn onto parchment paper sprinkled with granulated sugar and carefully pull the parchment paper from the cake.

Notes & Wine Advice

Bake Time: 10 minutes
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Course; Basic recipe / Cake / Dessert
Cuisine; Austria / European

Cold Sponge Cake For Roulades

Cold Sponge Cake For Roulades

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Ingredients

  • Preheat the oven to 400 °F 200 °C. Mix the egg yolks in with 1/5 of the granulated sugar, a dash of vanilla sugar, salt, and lemon zest. In a separate bowl, beat the egg whites lightly, add the rest of the granulated sugar, and then beat the egg whites to stiff peaks. Fold the two mixtures together, but not completely. Sift the flour in and carefully fold in. Line a baking sheet with parchment paper and spread out the batter on it. Bake for 15–20 minutes. After baking, overturn onto parchment paper sprinkled with granulated sugar and carefully pull the parchment paper from the cake.

Instructions

Ingredients for 1 Roulade Yields 12x18in (30×45 cm)

  • 10 Egg yolks
  • 1 cup less 2 tbsp (200 g) Granulated sugar
  • Dash of vanilla sugar
  • Dash of salt
  • Lemon zest
  • 8 Egg whites
  • 1¼ cups (160 g) Flour
  • Granulated sugar for sprinkling
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Course; Basic recipe / Cake / Dessert
Cuisine; Austria / European

Choux Pastry

Choux Pastry

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Ingredients

Ingredients For about 30 Profiteroles

  • 1 cup 250 ml Water
  • 1 tbsp Sugar
  • 4½ tbsp 65 g Butter
  • Dash of salt
  • 1 cup 125 g Flour
  • 3 Eggs

Instructions

  • Bring water, butter, sugar, and salt to boil in a saucepan.
  • Remove from heat as soon as the mixture begins to boil and stir in the sifted flour.
  • Stir smooth with a cooking spoon.
  • Place the pan back on the heat and stir until the dough separates from the pan.
  • Remove from the heat again and now slowly mix in one egg after another (ideally with a hand mixer).
  • The dough should absorb the eggs well and should not become greasy.
  • Bake the choux pastry as directed in a preheated oven at 350–430 °F (180–220 °C) for 15–20 minutes.
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Course; Dessert
Cuisine; Austria / European

Quark Dough For Filled Dumplings

Quark Dough For Filled Dumplings

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Ingredients

Ingredients for 15 x 20 Dumplings

Instructions

  • Cream the butter with the confectioner’s sugar.
  • Stir in the quark, then the eggs, and season with lemon zest, rum, and salt.
  • Mix in the breadcrumbs and let set for 2 hours.
  • Use as you please.

Notes & Wine Advice

This dough works very well for fruit, poppy, nut, or chocolate dumplings.
Quark from the Pot
Topfen is the Austrian name for the type of cheese that is called quark in Germany. “Topf” means “pot” and topfen is simply cream cheese that comes from the same pot as the sour milk that made it. The technique of curdling skimmed milk with fermented milk cultures and rennet and then separating the whey from the fresh cheese was known to Mongolian pastoral people. The technique is around 9,000 years old. The watery, low-fat topfen has been popular since then. It is indispensable in the sweet Austrian kitchen for making “sinful” creams and fillings as well as lower calorie doughs and batters that are easy to digest. Topfen is also rich in vitamins and micronutrients and provides three times as much protein as milk, making it more filling.
Precisely because of these advantages, topfen is a sensitive raw product and should be looked after appropriately, especially in dessert cooking. That is why you should always be aware of the following rules:
Make sure that topfen is always white to creamy yellow, tastes mildly sour, is not secreting whey, and is not exhibiting any effects of going bad, such as mold, discoloration, or similar. Bitter tones in the taste are a sign that it is going bad.
Topfen should always be stored in a cool place, protected from light. At room temperature it will go bad quicker, become sour, and have a change in taste.
Caution: Topfen is very susceptible to strange smells. Thus, it should be kept in a tightly sealed container and never stored near strongly aromatic ingredients and food.
The more sour cream that topfen contains, the softer, smoother, and more spreadable it will be, yet also the higher calorie it will be. There are similar cheeses of varying fat content available.
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Course; Basic recipe
Cuisine; Austria / European

Palatschinken Dough

Palatschinken Dough

Austrian Crêpe
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Ingredients

Ingredients for 8 Palatschinken

  • 1 cup 250 ml Milk
  • 1 cup plus 1 tbsp 140 g Flour
  • 2 Eggs
  • 1 tsp Granulated sugar
  • Dash of salt
  • Oil for cooking

Instructions

  • Mix milk with eggs, granulated sugar, and salt.
  • Mix in the flour last.
  • Heat oil in a pan, pour in a thin layer of dough, and tilt the pan so that the dough can even out.
  • Cook the palatschinken until golden brown, turning once.

Notes & Wine Advice

The classic Viennese way to eat palatschinken is filled with apricot marmalade. But they also taste excellent with fillings of various other marmalades, ground nuts, creamy quark, and ice cream, or garnished with chocolate sauce.
It All Depends on the Filling

The most important thing for pancakes is the consistency and fullness of the dough, but palatschinken, which originated in Romania and Hungary, are about delicateness. Palatschinken should be so fine and thin that the filling can shine and not be battered by dough that is too opulent or even soggy.
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Course; Basic recipe
Cuisine; Austria / European