Recipes

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

Butter Streusel

Butter Streusel

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Ingredients

Ingredients for the Covering of a Tart

  • ⅔ cup 80 g Flour
  • 4¼ tbsp 60 g Butter
  • ½ cup 60 g Confectioner’s sugar
  • Dash of cinnamon
  • Dash of salt
  • 1 tsp 5 g Vanilla sugar

Instructions

  • Mix the flour with room temperature butter, confectioner’s sugar, cinnamon, salt, and vanilla sugar and roll the mixture into crumbs between your hands.
  • Use as you please or line a baking sheet with parchment paper, spread out the streusel, and bake at 340 °F (170 °C) until golden brown.
  • Spread on a fruit tart or fruit waffle.

Notes & Wine Advice

If you spread some melted butter on the streusel before baking, it will get crispier and be a prettier color.
Bake Time: about 5 minutes
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Course; Basic recipe
Cuisine; Austria / European

Strudel Dough

Strudel Dough

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Ingredients

Ingredients for 10 Servings

  • 2⅔ cups 300 g Wheat flour
  • 2 tbsp 25 ml Oil
  • 1 tsp 5 g Salt
  • ⅔ cup 150 ml Water, lukewarm
  • Oil for spreading

Instructions

  • Sift the flour onto a work surface, make an indent in the middle, and add in the oil and salt.
  • Add the water little by little and knead all the ingredients to a smooth dough that does not stick to your hands.
  • Place the dough in a bowl and spread oil on top so that a skin will not form.
  • Cover with a damp towel that does not touch the dough and let rest at room temperature for half an hour.
  • Then use as you please.
  • Use: as apple, pear, or apricot strudel, or as decoration, such as strudel leaves

Notes & Wine Advice

10 Golden Rules for Successful Strudel Dough
Many housewives hesitate to make strudel dough themselves and instead reach for simpler premade products. Those who can say that they made their strudel themselves will get even more attention from guests. It is not as complicated as it looks by far. If you follow these “golden housewife rules” you need have no worries about the quality of your strudel:
1. Practice makes perfect. The second strudel dough will be better than the first. By the tenth, you will have the routine down. And by number twenty, at the latest, strudel will be as easy as the proverbial pie.
2. Make sure that the water is tempered well. Too hot is better than too cold.
3. Allow the dough an adequate rest before using it. Let it rest in a slightly warmed container that holds warmth well. Strudel dough does not like being cooled.
4. The strudel dough should always rest in a container covered with a towel or plate.
5. Roll the dough out with a rolling pin as evenly as possible and lay it on a sufficiently floured, warmed(!) cloth.
6. Remove all rings before working on this dough, because they can easily tear the dough during kneading.
7. Reach between the dough and the cloth with both hands. Make sure that the backs of your hands face up and are bent, and spread your fingers as much as possible.
8. As soon as the dough is on your two hands, you only need to move the dough back and forth in a steady rhythm, gently and without haste. The dough is elastic enough that it adjusts to this movement and gets thinner evenly without tearing.
9. As soon as the dough is as thin as newspaper (or, as they used to say, as translucent as a poppy petal), all bumps and thick edges must be cut off or pressed thin between your thumb and forefinger.
10. After adding the filling, move the dough only with the help of the cloth lying underneath. You only need to hold it tautly from the left and right and lift it slowly. Then the dough will practically roll itself together.
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Course; Basic recipe
Cuisine; Austria / European

Pâte Brisee

Pâte Brisee

Linzer Dough
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Ingredients

Ingredients for 2 tortes (10in (26 cm) diameter) or 1 cake

  • base 12x18in (30×45 cm)
  • 3⅔ cups 450 g Flour
  • 2 sticks plus 5 tbsp 300 g Butter
  • 1¼ cup 150 g Confectioner’s sugar
  • 1 Egg yolk
  • Lemon zest
  • 2 tsp 10 g Vanilla sugar
  • Dash of salt

Instructions

  • Cut the butter into small pieces and let soften to room temperature.
  • Sift the flour into a bowl, add confectioner’s sugar, salt, vanilla sugar, lemon zest, and egg yolks, and knead with fingertips.
  • Quickly knead in the butter (don’t take too long!
  • ), form a ball, and let sit for an hour in a cool place.
  • Preheat the oven to 350 °F (180 °C).
  • Roll the dough out thin and lay it on a baking pan or in the tart pan, stipple with a fork (poke several holes), and bake until golden brown.
  • Let cool and then continue as desired.

Notes & Wine Advice

One, Two, Three from Linz
Long before the invention of the Linzer Torte, the “pretty Linzers” were already known as outstanding bakers. In many old cookbooks, Linzer dough is named after them, even though in reality it is nothing but a classic pâte brisée. Because the sugar, butter, and flour are used in a ratio of 1:2:3, this dough was sometimes called a one-two-three dough in Austrian vernacular.
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Course; Basic recipe
Cuisine; Austria / European

Brioche Dough

Brioche Dough

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Ingredients

  • 6 tbsp Milk
  • 5 tbsp 45 g Yeast
  • 8 cups 1k g Flour
  • 8 tbsp Sugar Dash of salt
  • 5 sticks plus 2½ tbsp 600 g Butter, room temperature
  • 12 Eggs

Instructions

  • Warm the milk, mix in the yeast, mix in some of the flour to create a starter, and let rise in a warm spot until the volume has doubled.
  • Mix the rest of the ingredients into the risen starter and beat the dough until bubbles form.
  • Cover the bowl with a towel (the towel should not touch the dough) and let rise again in a warm spot.
  • Repeat this process two more times.
  • Finally, let the dough sit in a cold place for 1 hour and then fill the appropriate pan or make braids or buns according to the recipe.
  • Bake for about 20 minutes in a preheated oven at 430 °F (220 °C ).

Notes & Wine Advice

What is Brie Doing in Brioche?
Culinary historians know a few things about the word “brioche.” For example, that this leavened bread, originally made without a starter, appeared for the first time in 1404 in a recipe manuscript. Alexandre Dumas, creator of the Three Musketeers and author of a large culinary dictionary, claimed that brioche was so called because in classic brioche, some brie used to be mixed into the dough. This theory is considered to have been disproven, because brioche can be traced back to the Norman root broyer/brier, which means nothing other than pounded/combined. So, no cheese in breakfast brioche. And cross my heart: marmalade goes much better.
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Course; Basic recipe