recipes

Apple Poppy Cake

Apple Poppy Cake

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Ingrediënten

Ingredients for 1 Cake Pan

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 2 cups 250 g Confectioner’s sugar
  • 6 Egg yolks
  • Salt
  • Lemon zest
  • 6 Egg whites
  • 7 tbsp 100 g Granulated sugar
  • 8 oz 220 g Nuts, ground
  • 8 oz 220 g Poppy seeds, ground
  • ½ cup 60 g Flour
  • 4 Apples cored, coarsely chopped
  • 4 Apples cored and sliced
  • 3 tbsp 4 cl Rum
  • Confectioner’s sugar mixed with vanilla sugar for dusting

Instructies

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with the confectioner’s sugar.
  • Mix in egg yolks, salt, and lemon zest.
  • Add coarsely chopped apple and rum.
  • Beat the egg whites to stiff peaks.
  • Mix together the nuts, poppy, and flour, and fold nuts and egg whites into the butter and egg yolk mix.
  • Fold the apple slices into the poppy mixture.
  • Like a baking sheet with parchment paper, spread the poppy batter on it, and bake for about 60 minutes.
  • Take the cake out, let cool, and pull off the parchment paper.
  • Cut up and serve dusted with vanilla confectioner’s sugar.
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Recipe Category Cake / Fruit
Country Austria / European

Apricot Cake

Apricot Cake

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Ingrediënten

Ingredients for 1 Cake Pan

  • Basic warm sponge cake see p. 24, ½ recipe
  • Butter for the baking sheet
  • About 35 oz 1 kg apricots, pitted and halved
  • 1¼ cups 150 g Apricot marmalade
  • ¼ cup 5 cl Rum
  • 7 oz 200 g Almonds, peeled and grated

Instructies

  • Preheat oven to 340 °F (170 °C).
  • Prepare the basic sponge cake batter, and butter the baking sheet well with melted butter.
  • Place a deep cake pan on it and pour in the batter.
  • Spread the halved apricots on top and bake for about 50 minutes.
  • Warm apricot marmalade with rum and brush thinly on the cake.
  • Roast the grated almonds in a pan until golden brown and then sprinkle on the cake.
  • Let cool before serving.
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Recipe Category Cake / Fruit
Country Austria / European

Dipped Fruit

Dipped Fruit

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Ingrediënten

  • 7 –9 oz 200–250 g Fruit (such as strawberries, bananas, grapes, ground cherries, or oranges)
  • 7 oz 200 g Fondant (see p. 44)
  • 10.5 oz 300 g Dark couverture chocolate

Instructies

  • Wash the fruit you have chosen and dry with paper towel.
  • Warm the fondant to about 86 °F (30 °C) in a bain-marie.
  • Dip the fruit, set on parchment paper, and let dry.
  • Then melt chocolate in a bain-marie and dip the fruit.
  • Depending on the fruit, you can dip it completely or only partly.
  • Strawberries: it is best to hold the stem and dip ¾ of the way.
  • Ground cherries: hold the leaves (which should stay on for decoration) and dip halfway.
  • Dip bananas entirely.
  • You can dip grapes individually or dip a bunch of 5–6 grapes together.
  • Peel oranges, separate the slices, and dunk each slice completely.
  • Let dry on parchment paper or a drying stand.

Notes / Tips / Wine Advice:

  • Dipped fruit—especially large things like bananas—is particularly attractive when partly decorated with white chocolate and/or sprinkled with brittle.
  • It is easiest to dip the fruit if you hold them on a toothpick or a fork.
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Recipe Category Dessert
Country Austria / European

Poppy Squares

Poppy Squares

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Ingrediënten

Ingredients for 24 Pieces

  • 2 sticks 220 g Butter
  • 9 Egg yolks
  • ½ cup 65 g Confectioner’s sugar
  • 9 Egg whites
  • 1 cup 220 g Granulated sugar
  • 10.5 oz 300 g Poppy seeds, ground
  • 4.5 oz 130 g Hazelnuts, ground
  • Dash of salt
  • 2 tsp 10 g Vanilla sugar
  • 1 cup plus 2 tbsp 140 g Apricot marmalade for brushing
  • White couverture chocolate for decorating
  • Butter and flour for the pan
  • Granulated sugar

For the Cream Filling

  • 4 Eggs
  • Pulp of 1 vanilla bean
  • 8 Sheets gelatin
  • 3 tbsp 4 cl Apple brandy
  • 10.5 oz 300 g White couverture chocolate
  • ½ cup 180 g Honey
  • 3 cups 700 ml Heavy cream, half whipped

For the Chocolate Glaze

  • 10.5 oz 300 g Dark couverture chocolate
  • 1¼ cups 300 ml Heavy cream

Instructies

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with the confectioner’s sugar, salt, and vanilla sugar.
  • Add the egg yolks.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Carefully fold the egg whites, poppy, and hazelnuts into the egg mixture.
  • Butter and flour a baking frame.
  • Place on a baking sheet lined with parchment paper (or use a deep cake pan) and fill with the poppy batter.
  • Bake for about 45 minutes.
  • Remove from oven, cut around the edges of the frame, overturn onto a sugared baking sheet, and pull off the parchment paper.
  • Cut the poppy cake in half horizontally.
  • For the cream filling, beat the eggs with vanilla pulp in a bain-marie until creamy.
  • Add honey and continue beating.
  • Add water to the gelatin and dissolve in warmed apple brandy, then mix into the egg.
  • Stir in the melted chocolate and let cool slightly.
  • Carefully fold in the cream that has been not completely whipped.
  • Brush one poppy cake base with apricot marmalade and spread half of the cream on it.
  • Set the second cake on top, brush with apricot marmalade, and spread the second half of the cream on top.
  • Chill for 2 hours.
  • Cut into 2×2 in (5×5 cm) squares.
  • For the chocolate glaze, bring the cream briefly to a boil and melt the chopped up chocolate in it.
  • Let cool somewhat and then cover the cake squares with it.
  • Let the glaze dry a bit.
  • Melt the white chocolate and place in a cone of parchment paper.
  • Decorate the squares with fine stripes.

Notes / Tips / Wine Advice:

If you freeze the poppy squares, they are easier to glaze.
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Recipe Category Dessert
Country Austria / European

Punch Cakes

Punch Cakes

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Ingrediënten

Ingredients for 20 Pieces

For the Punch Filling

  • ½ cup 125 ml Rum
  • 3 tbsp 40 ml Simple syrup (see p. 40)
  • 2 oz 50 g Cooking chocolate
  • Zest of 1 orange and 1 lemon
  • Dash of cinnamon
  • 1⅔ cups 200 g Apricot marmalade

To Glaze

  • Apricot marmalade
  • 250 g fondant colored with pink food dye
  • 100 g dark couverture chocolate

Instructies

  • Prepare the basic sponge cake batter and bake two cake bases.
  • Remove from the oven, overturn onto a sugared baking sheet, pull off the parchment paper, and let cool.
  • Cut two 8x10in (20×25 cm) rectangles out of the cakes.
  • Cut up the leftover cake for the punch filling and mix in a mixing bowl with the apricot marmalade, rum, and simple syrup.
  • Add the grated chocolate, orange and lemon zest, and cinnamon.
  • Knead the dough until it holds together well.
  • Spread one cake base with apricot marmalade.
  • Place it a baking frame or deep cake pan and spread the punch filling on top.
  • Cover with the second cake layer and weight with a cutting board or similar item for several hours.
  • Remove from the form and cut into 20 squares (2x2in (5×5 cm)).
  • Brush the squares on the tops and sides with slightly warmed apricot marmalade and let cool.
  • Then glaze with warmed fondant.
  • Melt the couverture chocolate in a bain-marie, fill a piping bag, and decorate the tops of the punch cakes.

Notes / Tips / Wine Advice:

Confectioners and Pharmacists
Vienna was not always the capital of sugary temptations. The profession of confectioner arose much more in the Netherlands. The first Viennese court confectioner was recruited from there: a certain Matthias de Voss, who was employed at the court as the “sugar baker” for a yearly salary of 93 gulden and 30 kreutzer. Before then, confections and the sale of sugared fruits, spice sticks, nuts, and spun sugar treats was reserved for Viennese pharmacists.
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Recipe Category Cake
Country Austria / European

Indian Doughnuts

Indian Doughnuts

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Ingrediënten

  • 8 Egg yolks
  • 10 Egg whites
  • ⅔ cup 140 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • ¾ cup 100 g Flour
  • ⅔ cup 100 g Cornstarch
  • Apricot marmalade for brushing
  • 9 oz 250 g Sacher or ganache glaze (see p. 42 and 43)
  • 3 cups 750 ml Whipping cream
  • 3 tbsp 25 g Confectioner’s sugar

Instructies

  • Preheat oven to 375 °F (190 °C).
  • Mix the egg yolks with 1 tbsp (15 g) of granulated sugar and the vanilla sugar until slightly creamy.
  • Beat the egg whites, add the rest of the sugar, and beat to very stiff peaks.
  • Then fold sifted cornstarch, yolk mixture, and last the sifted flour into the egg whites.
  • Fill a piping bag with the batter, and use a round nozzle to pipe 40 domes of 1½in (4 cm) diameter onto a baking sheet lined with parchment paper.
  • Make half of them a little bit flatter, so that as the bases, they are more stable.
  • Bake for about 20 minutes, until light brown.
  • Keep the oven door open a crack while baking, so moisture can escape.
  • Remove from the oven, brush with apricot marmalade, and let cool.
  • Warm the glaze in a water bath.
  • Dip each half doughnut in the glaze with the help of a fork, set them on parchment paper, and let dry.
  • Whip the cream with the confectioner’s sugar and pipe onto the bases with a star-shaped nozzle.
  • Set the tops on the cream.

Notes / Tips / Wine Advice:

Try making the doughnuts smaller for a change. The result: petits fours that are just as sweet looking as they are sweet tasting.
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Recipe Category Pastry
Country Austria / European

Flora Doughnuts

Flora Doughnuts

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Ingrediënten

Ingredients for 10 Pieces

  • 4 oz 120 g Nuts, ground
  • ⅓ cup 40 g Confectioner’s sugar
  • Pulp of 1 vanilla bean
  • Dash of cinnamon
  • 4 Egg whites
  • ¾ cup 100 g Granulated sugar
  • About 4 tbsp Confectioner’s sugar for dusting

For the Strawberry Mousse

  • 7 oz 200 g Strawberries
  • 6 tbsp 50 g Confectioner’s sugar
  • 2 tsp 1 cl Cointreau
  • 2 Sheets gelatin
  • ½ cup 125 ml Whipping cream, sweetened with
  • 1 tbsp Confectioner’s sugar

Instructies

  • Mix the nuts with confectioner’s sugar, vanilla pulp, cinnamon, and 1(egg white.)
  • Beat the rest of the egg whites to stiff peaks with granulated sugar.
  • Fold the beaten egg whites bit by bit into the nut mixture.
  • Put the batter in a piping bag fitted with a round nozzle, and pipe 20 equally sized doughnuts onto a baking sheet lined with parchment paper (make half of them slightly flatter to be the bases).
  • Sift confectioner’s sugar over them.
  • Place in the oven at about 175–200 °F (80–100 °C), leave the oven door slightly open, and dry more than bake the doughnuts for 2½ to 3 hours.
  • Remove from oven and let cool.
  • Store in a dry place.
  • For the cream, purée strawberries with confectioner’s sugar, sieve, and flavor with Cointreau.
  • Add cold water to the gelatin, remove the excess water, and dissolve the gelatin in some of the strawberry purée, warmed.
  • Add to the rest of the strawberry purée.
  • Whip the cream with confectioner’s sugar, fold into the strawberry purée, and chill for 2 hours.
  • Pipe the strawberry mousse onto the bases and set the tops on the mousse.

Notes / Tips / Wine Advice:

With the same recipe, you can make about 20 small petits fours.
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Recipe Category Pastry
Country Austria / European

Drunken Capuchin

Drunken Capuchin

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Ingrediënten

Ingredients for 12 Pieces

  • 4 Eggs
  • ¾ cup 180 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • Zest of 1 lemon
  • Dash of cinnamon
  • 1¼ cups 160 g Flour
  • 2 oz 60 g Hazelnuts, ground
  • 1¼ cups 300 ml Whipping cream
  • 2½ cups 300 g Confectioner’s sugar
  • Butter and flour for the form

To Infuse

  • 7 tbsp 100 g Granulated sugar
  • 4 tsp 2 cl Orange juice
  • 3 tbsp 4 cl Water
  • 4 tsp 2 cl Rum
  • 4 tsp 2 cl White wine

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Beat the eggs with granulated sugar, vanilla sugar, lemon zest, and cinnamon.
  • Mix the hazelnuts with the flour and mix into the eggs carefully.
  • Butter the small pans and dust with flour.
  • Fill with batter and bake about 25 minutes.
  • For the infusion, boil orange juice with granulated sugar and water.
  • Let cool and mix with rum and white wine.
  • Soak the cooked cakes in the liquid until the entire amount has been absorbed.
  • Whip the cream with the confectioner’s sugar and garnish the Capuchins.

Notes / Tips / Wine Advice:

Of Farmers, Liesl, and Capuchins
There are many names in Austria for a cake made of flour, sugar, chocolate, ground roasted hazelnuts, egg yolks, and beaten egg whites that is infused with hot spiced wine and served with whipped cream. In Vienna, it is known mostly as a “drunken Capuchin.” The blame probably lies with the once poor reputation of the Capuchin monks, who allegedly not only took their vow of celibacy with a grain of salt, but also enjoyed having one drink too many. In many southern German cookbooks, you will find this cake called a “drunken Liesl.” And when the dish is prepared—somewhat earthier— with fried crumbs and raisins, then saturated with sugared wine, then it is tellingly called a “drunken farmer.”
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Recipe Category Hot drinks
Country Austria / European

Cream Cornets

Cream Cornets

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Ingrediënten

  • 18 oz 500 g Basic puff pastry (see p. 11) or ready-made dough
  • 4 Egg whites
  • 2¼ cups 280 g Confectioner’s sugar
  • Flour for the work surface
  • Confectioner’s sugar for dusting

Instructies

  • Preheat oven to 320 °F (160 °C).
  • Prepare the basic puff pastry dough and roll out about 3mm thick on a floured work surface.
  • Cut ½in (1.
  • 5 cm) strips using a pastry wheel and roll the strips around cream hold molds.
  • Bake for 10–12 minutes.
  • Let cool.
  • For the cream, beat the egg whites with the confectioner’s sugar in a double boiler for about 5 minutes.
  • The mixture should be very solid and not at all runny.
  • Put the cream in a piping bag and pipe into the cornets.
  • Dust the cream cornets with confectioner’s sugar.

Notes / Tips / Wine Advice:

Do not shy away from buying cream horn molds, as they cost relatively little. They are available in any good cooking supply store and ensure that your cream cornets will be of professional quality.
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Recipe Category Dessert
Country Austria / European

Choux Swans With Strawberries

Choux Swans With Strawberries

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Ingrediënten

For the Strawberry Whipped Cream

  • 200 g Strawberry purée
  • 7 tbsp 100 g Granulated sugar
  • 6 Sheets gelatin
  • 2 tbsp 3 cl Cointreau
  • 4 tsp 2 cl Orange juice
  • 1½ cups 375 ml Whipped cream

Instructies

  • Preheat oven to 430 °F (220 °C).
  • Prepare the basic choux pastry.
  • Put in a piping bag fitted with a flat nozzle and pipe 20 “swan necks” into a baking sheet by writing letter S’s.
  • With the rest of the dough, pipe round puffs using a star-shaped nozzle.
  • Bake briefly at 430 °F (220 °C), then lower to 350 °F (180 °C) and bake for about 20 minutes.
  • For the strawberry whipped cream, add cold water to the gelatin and warm Cointreau with orange juice.
  • Remove excess water from gelatin and dissolve in the juice mixture.
  • Mix together the strawberry purée, granulated sugar, and gelatin liquid.
  • Carefully fold in the whipped cream and let the mixture firm for 1 hour in the refrigerator.
  • Halve the puffs horizontally.
  • Halve the upper part again to make two “wings.
  • ” Pipe the cream onto the lower half.
  • Quarter strawberries and place them on the cream.
  • Place the swan necks and wings on top.
  • Dust with confectioner’s sugar.
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Recipe Category Fruit
Country Austria / European
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