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Desserts |
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Desserts
Kaiserschmarrn (Emperor’s Pancake)
2 tablespoons raisins
¼ cup dark rum
4 egg yolks
3 tablespoons granulated sugar
2 cups half-and-half
1 cup all-purpose flour
1 teaspoon vanilla
1 teaspoon grated lemon peel
4 egg whites, at room temperature
2 tablespoons butter
powered sugar
currant preserves, warmed.
Soak raisins in rum in small bowl 30 minutes; drain. Reserve rum for other use. Heat oven to 400°. Beat egg yolks and granulated sugar in medium-size bowl until thick and lemon colored. Beat in half-and-half. Beat in flour ½ cup at a time. Beat in vanilla and lemon peel. Beat egg whites in small mixer bowl until stiff but not dry; fold into egg yolk mixture. Melt butter in 10-inch ovenproof skillet, Pour batter into pan; sprinkle with raisins. Bake until top is puffed and golden, about 15 minutes. Invert pancake onto serving platter. Tear into 2-inch pieces with two forks. Dust with powdered sugar. Serve immediately with preserves.
(photo: © Österreich Werbung / Eisenhut & Mayer)
Topfenpalatschinken (Farmer Cheese Crepes –Palatschinken)
1 ¾ cups all purpose flour (or more)
1 cup milk (or more)
2 teaspoons powered sugar
pinch of salt
3 eggs
Vegetable oil
Topping:
2 eggs
½ cup milk
½ cup buttermilk
3 tablespoons sugar
Filling:
8 tablespoons butter, softened, plus butter for dish
zest of ½ lemon, grated
6 tablespoons sugar
3 eggs, separated, at room temperature
1 cup farmer cheese
¼ cup buttermilk
pinch of salt
1 teaspoon vanilla sugar
juice of 1 lemon
4 tablespoons golden seedless raisins
Whisk the flour, milk, sugar, and salt till smooth. You might need to add a little flour or milk for smoothness. Then whisk in the eggs. Heat 2 tablespoons of oil in a pan over medium-high heat and start the first crepe by pouring in 4 tablespoons of batter. Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual crepes, stacking then as they are ready. Keep warm on a covered plate. Add 2 tablespoons of oil for each crepe.
Preheat the oven to 400°F and butter a deep baking dish. Whisk all the ingredients for the topping together and set aside. For the filling, combine the softened butter and the lemon zest in a bowl, and beat until fluffy. Add the sugar, egg yolks farmer cheese, and buttermilk and beat until frothy. In a separate bowl, whip the egg whites, salt and vanilla sugar. Add the lemon juice and beat to a stiff meringue. Carefully fold the meringue into the farmer cheese mixture and stir in the raisins. Cook the crepes according to the Palatschinken recipe. Spread 2 tablespoons of the filling mixture over each of the prepared crepes and roll them. Place the filled crepes in the baking dish and cover with the prepared topping. Bake for 12 minutes, until golden. Sprinkle with powered sugar and serve warm with vanilla sauce.
(photo: © Österreich Werbung / Eisenhut & Mayer)
Marillenpalatschinken (Apricot Palatschinken)
½ - 1 cup apricot jam, depending on number of crepes
1-2 tablespoons dark rum, depending on number of crepes
1-2 tablespoons cognac, depending on number of crepes
Palatschinken (Crepes) (see preceding recipe), as many or as few as you want
powered sugar.
In a pan, over medium heat, warm the apricot jam with the rum and cognac. Spread a generous tablespoons of the jam mixture over each crepe and roll it up. Serve with a sprinkle of powered sugar.
(photo: © Österreich Werbung / Wiesenhofer
Sachertorte (Sacher Gateau)
5 oz. butter
5 oz. baker’s chocolate
3 ½ oz. castor sugar
8 egg yolks
8 egg whites and 2 oz. sugar
5 oz. flour
pinch of salt
Beat the butter, chocolate and sugar until fluffy, stirring in the egg yolks one by one. Whisk the egg white, add the sugar and fold carefully into the butter mixture adding the flour as you go along. Butter a cake tin, sprinkle with flour, put in the cake mixture and bake slowly for 1 ½ hours. Turn out on to a cake rack and allow to cool. Glaze the top of the cake with hot apricot jam and cover with chocolate icing.
Icing: Bring 7 oz. sugar and 7 fluid oz. water to boil and boil until the mixture candies, then add the chocolate and boil until the mixture is thick, but fluid. Spread this with wet knife over the cake.
(photo: www.sacher.com)
Salzburger Nockerln (Salzburg Soufflé)
4 egg yolks
¼ cup flour
8 egg whites
¾ cup vanilla flavoured sugar
3 tablespoons butter
a finger’s depth of milk
Beat 4 egg yolks light and creamy and beat in ¼ cup flour. Beat 8 egg whites very stiff and add ¾ cup vanilla flavoured sugar, a little at a time. The success of Nockerln depends on the stiffness of the egg whites; be sure not to under-beat. Heat 3 tablespoons butter and a finger’s depth of milk in baking dish. Now carefully fold the egg yolk mixture and the egg whites together and put in the baking dish. Bake until golden brown in the oven (250 degrees). Dust with vanilla sugar and serve at once.
(photo: © Österreich Werbung / Lehmann H.)
Linzertorte (Linzer Cake)
1 cup flour
½ cup sugar
2 egg yolks
rind of 1 lemon, grated
pinch of cinnamon
3 ¼ cups finely ground unblanched almonds
¼ cup currant jelly or seedless raspberry jam
2 sticks unsalted butter
Blend flour, sugar, grated lemon rind, and spices together on pastry board. Make well in center, cut cold butter into it, and egg yolks. With knife, work ingredients quickly towards center and add ground almonds. Work dough with finger tips, then knead by hand into a smooth dough. Cover. Refrigerate for about 1 hour. Save one-third of dough for lattice. Keep refrigerated. Place dough between two sheets of wax paper. Roll out to fit the bottom of a cake form. With refrigerated dough first make a long roll, about ¼ inch thick, and with it form a border all around the cake. Thinly coat top torte with currant jelly.
To form lattice, make 10 rolls, about ¼ inch thick of different lengths to fit across the torte. Brush border all around with egg wash before placing first 5 rolls, about 1 ½ inches apart, across top of torte, pressing down firmly on border. Arrange remaining 5 rolls crosswise to form lattice. Eggwash lattice. Bake in reheated over (350°) for about 40 minutes until golden brown. Before serving refill lattice spaces with jelly. Dust top with confectioner’s sugar.
(photo: Leo Jindrak / GNU)
Wiener Apfelstrudel (Viennese Apple Strudel)
12 ½ oz. flour
1 egg
pinch of salt
1 tbsp. oil
lukewarm water with 1 tbsp. vinegar (as required)
Filling:
3 oz. breadcrumbs sautéd in 2 oz. butter
4 ½ peeled, thinly sliced apples
2 oz. raisins
cinnamon
sugar
Work the pastry ingredients on a board into a smooth, easy dough, cover and allow to stand in a warm place for ½ hour. Spread a large soft cloth on the kitchen table, dust with flour and on it pull out the dough. With the floured back of your hand pull the dough, working from the middle outwards until it is paper thin. Cut away any thick edges. Brush the dough with melted butter and sprinkle with fired breadcrumbs. On the breadcrumbs place layer of apple, sprinkle with raisins, cinnamon and sugar. Raise the cloth and roll the pastry up firmly in such a way that the join is underneath. Roll it off the cloth on to a well buttered baking tin. Brush the strudel with melted butter and bake in a medium oven for about thirty minutes until golden brown. Dust with sugar and serve either hot or cold.
(photo: © Österreich Werbung / Eisenhut & Mayer)
Kletzenbrot (Christmas fruit bread)
3 cups flour
2/3 cup brown sugar
3 teaspoons baking powder
2 teaspoons baking soda-
¼ teaspoon salt
2 cups buttermilk
1 cup chopped prunes
1 cup diced dates or figs
1 cup raisins
Blend all dry ingredients together. Add buttermilk slowly, sitting to make a smooth dough. Stir in nuts and fruits. Grease and flour a 10-inch tube pan. Spoon batter into pan. Bake at 350°F. for 45 minutes.
(photo:© Österreich Werbung / Lamm)
Lebkuchen (Gingerbread)
6 cups bread flour
4 teaspoons baking soda
1 1/3 cup honey
¾ cup sugar
2 eggs
6 tablespoons ground cinnamon
3 teaspoons ground cloves
¼ cup chopped, candied orange peel
¼ chopped, candied lemon peel
Warm honey, add sugar and eggs. Cream well. Add flavors and peels. Knead in flour and leavening. Roll dough ¼ inch thick. Bake sample. Cut differently shaped cookies. Bake at 375°F.
(photo: Jonik / 2004 / Creative Commons)
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