Irresistible Viennese Cakes

Sacher

One of the most beautiful capitals of the Old Continent, Vienna, is famous for many reasons. One of the things that complement its aristocratic likeness is the pastry shops. Here are the most noteworthy Viennese cakes that can tempt any cake lover.

Sachertorte

This is not simply a cake but a torte, which tells its own story and has turned into a trademark of the Austrian capital.

Ingredients: 1/2 cup butter, 2/5 cup powdered sugar, vanilla, 6 egg yolks, 1/2 cup chocolate glaze, 6 egg whites, 2/5 cup sugar, 1/2 cup flour, apricot jam.

For the glaze: 9 oz chocolate, 4/5 cup sugar, 1/2 cup water.

Stir the slightly warmed butter with the powdered sugar and vanilla until slightly foamy. Add the egg yolks one after the other and the melted chocolate, then stir with an egg whisk. Beat the egg whites to snow, add the sugar and beat until stiffened.

Cake

Finally, pour in the flour without too much stirring. Bake for about an hour. Prepare the glaze by boiling the sugar and water for about 5 min. and adding the chocolate that's been warmed ahead of time.

Once the layer is ready, divide it into 2 equal parts, stick them together with the apricot jam.

Viennese Cherry Cake

Ingredients: 1 2/3 cups cherries, 2 eggs, 1 packet of butter, 1/2 cup powdered sugar, 4/5 cup flour, 1 tsp baking powder, 1 tsp vanilla.

Leave the butter to soften at room temperature and beat it with the sugar.

Add the eggs one by one and continue beating. Add the flour, baking powder and knead a dough. Place it in a buttered oven dish, arrange the pre-washed cherries on top and bake 30-35 min. at 356°F (180 °C). If desired, sprinkle with powdered sugar.

Strudel

Apple Strudel

Ingredients: a packet of fine puff pastry, 3 1/3 tbsp breadcrumbs, 2/5 cup butter, 26.5 oz apples, 2 tbsp lemon juice, 2/5 cup ground walnuts, 3 1/3 tbsp sugar, 1 tsp cinnamon, 3 1/3 tbsp raisins, 1 vanilla, 2-3 tbsp rum.

Cut the apple into thin crescents, then add freshly squeezed lemon juice so they don't brown. Add the walnuts, sugar, cinnamon, raisins, vanilla and rum. Melt a little butter in a pan and add the breadcrumbs, braise until golden.

Next, take a puff pastry layer, sprinkle it with breadcrumbs and then add some of the stuffing. Roll it up well and begin arranging in a baking dish. Once ready, pour on the remaining melted butter. Bake at 356°F (180 °C) for about an hour.

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