recipes

Sponge Cake Nut Torte

Sponge Cake Nut Torte

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Ingrediënten

  • 1 cup 150 g Whole wheat flour
  • 6 tbsp 120 g Honey
  • 3.5 oz 100 g Walnuts, ground
  • 6 Egg yolks
  • 6 Egg whites
  • Zest of 1 lemon
  • Dash of salt
  • Butter or untempered vegetable margarine for the pan
  • For the Walnut Cream
  • 3.5 oz 100 g Walnuts, finely ground
  • 5 Sheets gelatin
  • 5 tbsp 100g Honey
  • 2 cups 500 ml Heavy cream

Instructies

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter, egg yolks, and lemon zest.
  • Carefully mix in the whole wheat flour and nuts.
  • Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the batter.
  • Fill a buttered and floured torte pan and bake for 50–60 minutes.
  • Cover with parchment paper for half the baking time.
  • Let cool.
  • For the walnut cream, grind or grate the walnuts very finely.
  • Add water to the gelatin, remove excess water, and dissolve in honey in a double boiler.
  • Let cool.
  • Whip the cream and fold it into the honey along with the nuts.
  • Once the torte is cool, cut it once horizontally and fill with the cream.
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Recipe Category Cake / Nuts
Country Austria / European

Braided Bread

Braided Bread

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Ingrediënten

  • 23 oz 650 g Wheat (or 4⅓ cups whole wheat flour)
  • 5 oz 150 g Raisins
  • About 2¼ cups 280 ml water
  • 2 tbsp Soy flour
  • 3 tbsp Rum
  • 1 tbsp ½ kl Salt
  • 2 tbsp plus 1 tsp 50 g Honey
  • ¼ cup 30 g Yeast
  • 1 Egg
  • 3¼ tbsp 50 g Butter or untempered vegetable margarine, melted
  • Almond slices
  • Butter or untempered vegetable margarine and
  • Whole grain flour for the baking sheet

Instructies

  • Grind the wheat finely and mix with raisins.
  • Dissolve the soy flour, honey, salt, yeast, and rum in lukewarm water.
  • Beat the egg in and mix with the raisin flour.
  • Add melted butter and knead well.
  • Cover and let rise to double the size in a warm place.
  • Punch down and then let rise another 10 minutes.
  • Preheat oven to 340 °F (170 °C).
  • Roll 9 strips out of the dough and braid four-strand, three-strand, and two-strand braids on a buttered, floured baking sheet.
  • Brush each braid and each end of a braid with water, so that they stick together better.
  • Let rise again.
  • Brush with cold water and sprinkle with almond slices.
  • Bake for about 50 minutes.
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Recipe Category Bread
Country Austria / European

Linzer Torte

Linzer Torte

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Ingrediënten

  • 2 cups 300 g Whole wheat flour
  • 2 sticks plus 1½ tbsp 250 g Butter or untempered vegetable margarine
  • ½ cup plus 1 tbsp 200 g Honey
  • 7 oz 200 g Almonds, ground
  • 5 Egg yolks
  • 5 Egg whites
  • 2 tsp 10 g Cinnamon, ground
  • 2 tsp 10 g Organic baking powder
  • Zest of 1 lemon
  • Dash of salt
  • Redcurrant marmalade
  • Wafers
  • Butter or untempered vegetable margarine and
  • Whole wheat flour for the torte pan

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Cream the butter and honey.
  • Slowly mix in the egg yolks.
  • Mix the whole wheat flour with cinnamon and baking powder and gently mix among the almonds and lemon zest.
  • Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the mixture.
  • Butter a torte pan and dust with whole wheat flour.
  • Fill evenly and smoothly with the dough, leaving enough to cover at the end.
  • Cover with wafers, brush on the redcurrant marmalade, and pipe the rest of the dough on top in a lattice and border.
  • Bake for about 1 hour.
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Recipe Category Tarts
Country Austria / European

Nut Strudel

Nut Strudel

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Ingrediënten

  • 3⅓ cups 500 g Whole wheat flour
  • ¾ cup 180 ml Milk, lukewarm
  • 6 tbsp 50 g Yeast
  • 2 tsp 10 g Salt
  • 4 tsp 2 cl Rum
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine
  • ½ cup less 1 tbsp 150 g Honey
  • 3 Eggs
  • 4 tsp 2 cl Lemon juice
  • Whole grain flour for the work surface
  • Butter or light margarine for the pan
  • Egg for brushing

For the Nut Filling

  • 18 oz 500 g Walnuts, ground
  • 1 cup less 2 tbsp 300 g Honey
  • ¼ cup 5 cl Rum
  • 1½ cups 350 ml Milk
  • 2 oz 50 g Whole grain breadcrumbs
  • 1 tsp 5 g Cinnamon powder

Instructies

  • Dissolve the yeast in a little less than half a cup (100 ml) of milk and make a starter dough by adding about Vs of the flour.
  • Cover and let rise in a warm place for about 20 minutes.
  • Warm the rest of the milk and knead with the rum, honey, lemon juice, the rest of the flour, and the starter.
  • Mix the eggs and salt and slowly add to the dough.
  • Knead in the butter.
  • Cover and let rise for 30 minutes in a warm place.
  • Knead well then let rise another 30 minutes.
  • For the filling, warm the milk and mix with the other ingredients.
  • Divide the dough into 3 pieces and spread them out into circles with the balls of your hands.
  • Let them rise for 10 minutes and then roll them out to 12 in (30 cm) squares.
  • Spread the nut filling on the dough, roll up, and close the edges well.
  • Place each in a buttered baking tray and let rise for another 60 minutes.
  • Preheat oven to 340 °F (170 °C).
  • Brush with egg and bake for 1 hour.
  • Bake Time: about 1 hour
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Recipe Category Dessert / Nuts
Country Austria / European

Poppy Strudel

Poppy Strudel

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Ingrediënten

  • 3⅓ cup 500 g Whole wheat flour
  • ¾ cup 180 ml Milk, lukewarm
  • 50 g Yeast
  • 2 tsp 10 g Salt
  • 4 tsp 2 cl Rum
  • 1 stick plus 2 ½ tbsp 150 g
  • Butter or untempered vegetable margarine
  • ½ cup less 1 tbsp 150 g Honey
  • 3 Eggs
  • 4 tsp 2 cl Lemon juice
  • Whole grain flour for the work surface
  • Butter or light margarine for the pan
  • Egg for brushing

For the Poppy Filling

  • 18 oz 500 g Poppy, ground
  • 1 cup less 2 tbsp 300 g Honey
  • 1½ cups 350 ml Milk
  • 2 oz 50 g Whole grain breadcrumbs
  • 3.5 oz 100 g Raisins
  • 1 cup less 2 tbsp 100 g Plum jam
  • 1 tsp 5 g Cinnamon, ground

Instructies

  • Dissolve the yeast in about ½ cup of milk and use 1/5 of the flour to create a starter dough.
  • Cover well and let rise about 20 minutes in a warm place.
  • Warm the rest of the milk and knead with the rum, honey, lemon juice, the rest of the flour, and the starter.
  • Mix the egg with salt and slowly add to the dough.
  • Then mix the butter in.
  • Cover and let rise for 30 minutes in a warm place.
  • Knead well one more time and let rise for another 30 minutes.
  • For the filling, warm milk and mix with the other ingredients.
  • Divide the dough into 3 pieces and spread them out into circles with the balls of your hands.
  • Let them rise for 10 minutes and then roll them out to 12in (30 cm) squares.
  • Spread the poppy filling on them, roll up, and close the ends well.
  • Place each in a buttered baking tray and let rise for another 60 minutes.
  • Preheat oven to 340 °F (170 °C).
  • Brush with egg and bake for 1 hour.
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Recipe Category Fruit
Country Austria / European

Banana Gugelhupf With Coconut

Banana Gugelhupf With Coconut

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Ingrediënten

  • 12 oz 350 g Bananas, peeled
  • 1⅔ cups 350 g Brown sugar
  • Dash of salt
  • Zest of 1 lemon
  • 7 tbsp 100 ml Half and half
  • 7 tbsp 100 g Butter or untempered vegetable margarine
  • 3 Eggs
  • 1 cup plus 2 tbsp 150 g Whole grain rye flour
  • 1⅓ cup 200 g Whole wheat flour
  • 4 tsp 20 g Organic baking powder
  • Light margarine and coconut flakes for the pan
  • Chocolate glaze

Instructies

  • Preheat oven to 400 °F (200 °C).
  • Blend the bananas with two thirds of the sugar, a dash of salt, the lemon zest, and the half and half.
  • Cream the butter with the rest of the sugar and a dash of salt.
  • Add eggs, then stir in the banana mixture.
  • Sift the flour with the baking powder and fold in.
  • Butter a bundt pan and sprinkle with coconut flakes.
  • Fill with batter and bake for about 1 hour.
  • Let cool slightly, then remove from pan.
  • Glaze with warmed chocolate glaze and sprinkle some coconut flakes on top.
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Recipe Category Fruit
Country Austria / European

Almond Gugelhupf

Almond Gugelhupf

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Ingrediënten

  • 8 oz 220 g Dates, pitted
  • 1 cup 250 ml Water
  • 1 tbsp ½ kl Vanilla pudding mix
  • 4 Egg yolks
  • ¼ cup 60 ml Rum
  • 5 oz 150 g Almonds, ground
  • 1 cup 250 ml Heavy cream
  • 1⅓ cups 200 g Whole wheat flour
  • 6 tbsp 3 kl Organic baking powder
  • 4 tbsp Cocoa powder
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter or untempered vegetable margarine and
  • Breadcrumbs for the pan

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Chop the dates and boil with water and pudding mix.
  • Let cool.
  • Add the egg yolks and purée with an immersion blender.
  • Mix the whole wheat flour with baking powder and cocoa powder and mix half of it into the date blend.
  • Also mix in almonds and rum.
  • Whip the cream and fold into the batter.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Fold the egg whites and the rest of the flour into the batter.
  • Butter a bundt pan and sprinkle with breadcrumbs.
  • Fill with the batter and bake for about 90 minutes.
  • Let cool and remove from pan.
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Recipe Category Fruit / Nuts
Country Austria / European

Whole Grain Gugelhupf With Dried Fruit

Whole Grain Gugelhupf With Dried Fruit

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Ingrediënten

  • ¾ cup 200 ml Milk
  • ¼ cup 35 g Yeast
  • ¼ cup 50 g Brown sugar
  • 2½ cups 250 g Whole grain spelt flour
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine
  • 1 tbsp 40 g Honey
  • Dash of salt
  • 3 Egg yolks
  • Zest of ½ lemon
  • 4 tsp 2 cl Rum
  • 1 oz 25 g Raisins
  • 2 oz 50 g Dried plums
  • 2 oz 50 g Dried apricots
  • 2 oz 50 g Dried apple slices
  • Light margarine for the pan
  • Oat flakes for the pan

Instructies

  • The day before, cover the dried plums, apricots, and apple slices with boiling water and let soak.
  • Warm the milk.
  • Add the yeast, sugar, and 1/5 of the flour, stir, cover, and let rise in a warm place until it has doubled in size.
  • Cream the butter, honey, and salt and add the eggs.
  • Mix in the lemon zest, rum, raisins, and the rest of the flour, then knead with the starter dough.
  • Drain the dried fruit, chop into small pieces, and knead into the dough.
  • Butter a bundt pan and sprinkle it with oat flakes.
  • Fill with the dough, cover, and let rise again until it has doubled in size.
  • Preheat oven to 400 °F (200 °C) and bake for about 1 hour.
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Recipe Category Fruit
Country Austria / European

Whole Wheat Gugelhupf

Whole Wheat Gugelhupf

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Ingrediënten

  • 6⅔ cups 1 kg Whole wheat flour
  • 2 cups 450 ml Milk
  • 9 tbsp 80 g Yeast
  • Dash of salt
  • 1 cup less 2 tbsp 300 g Honey
  • 3½ tbsp 400 g Butter, or untempered vegetable margarine
  • 7 oz 200 g Raisins
  • 3.5 oz 100 g Almonds, chopped
  • 3.5 oz 100 g Candied orange peel
  • 6 Eggs
  • 4 Egg yolks
  • ⅓ cups 80 ml Heavy cream
  • Zest of 1 lemon
  • ¾ cup 200 ml Rum
  • Butter or untempered vegetable margarine and
  • Grated almonds for the pan

Instructies

  • Mix the rum with raisins, almonds, and candied orange peel.
  • Mix the yeast and a little less than half (!
  • ) of the flour into the lukewarm milk, cover, and let rise in a warm place for 20 minutes.
  • Cream the butter, honey, egg yolks, and eggs.
  • Add a dash of salt, heavy cream, and lemon zest.
  • Mix the starter dough with the egg mixture and then knead with the rest of the flour to form a dough.
  • Knead in the fruit, but don’t knead the dough for too much longer.
  • Cover and let rise in a warm place for 30 minutes, then punch down.
  • Butter a bundt pan and sprinkle it with grated almonds.
  • Fill with the dough and let rise for another 30 minutes.
  • Preheat oven to 340 °F (170 °C) and bake for 60–70 minutes.
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Recipe Category Dessert
Country Austria / European

Millet Cake

Millet Cake

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Ingrediënten

  • Preheat oven to 350 °F 180 °C. Cream the butter, honey, and egg yolks. Mix in the milk and brandy. Sift the millet flour and buckwheat flour together and beat the egg whites to stiff peaks. Fold the almonds, flour, and egg whites into the egg yolk mixture. Fill a buttered, floured cake pan or bundt pan and bake for 60 minutes. Let cool and remove from pan.

Instructies

  • 7 tbsp (100 g) Butter or untempered vegetable margarine
  • ⅓ cup (125 g) Honey
  • 3 Egg yolks
  • ¼ cup (60 ml) Milk
  • 2 tbsp Brandy
  • 1 cup less 3 tbsp (100 g) Fine millet flour
  • 7 tbsp (50 g) Buckwheat flour
  • 3 Egg whites
  • 2.
  • 5 oz (70 g) Almonds, chopped
  • Butter or untempered vegetable margarine for the pan
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Recipe Category Dessert
Country Austria / European
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