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Wachau Cakes

Deel op Facebook Print Recipe

Ingredients

  • 2 cups plus 2 tbsp 270 g Flour
  • 1 stick plus 6 tbsp 200 g Butter
  • Ҧ cup 110 g Confectioner’s sugar
  • 2 Egg yolks
  • 2 oz 50 g Cooking chocolate, ground
  • About 5.5 oz 150 g Chocolate glaze for dipping (see p. 42)

For the Cream

  • 1 cup 250 ml Milk
  • 1 oz 20 g Vanilla pudding mix
  • 3 tbsp 40 g Vanilla sugar
  • 2 sticks plus 1½ tbsp 250 g Butter
  • 1⅔ cup 200 g Confectioner’s sugar

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Coat the butter in flour.
  • Knead to a smooth dough with sugar, egg yolks, and cooking chocolate.
  • Roll the dough out to 3mm thick and cut out circles with a cookie cutter.
  • Place on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • For the cream, boil half of the milk with vanilla sugar.
  • Mix the rest of the milk with the vanilla pudding mix and then stir into the boiling milk.
  • Remove from heat and let cool.
  • Cream the butter with confectioner’s sugar.
  • Mix the pudding smooth with an immersion blender and then mix into the butter a spoonful at a time.
  • Fill a piping bag fitted with a round nozzle.
  • Pipe cream onto half of the cooled cookies and place the other half on top.
  • Melt the chocolate glaze and dip the cakes only to cover the cookies—the cream should still be visible.
  • Let dry.
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Course; Dessert
Cuisine; Austria / European