Desserts

Topfenoberstorte (Quark Cake)

Topfenoberstorte
Makes 8 Portions
½ basic sponge recipe
Apricot jam
150g Topfen (Quark or Ricotta)
100g caster sugar
2 egg yolks
1 Tbsp Sour cream
3 gelatine leaves
Pinch vanilla sugar
250ml whipped cream
Icing sugar for decoration
How its done:

Cut the sponge cake horizontally into a thicker bottom layer and a thinner top layer. Place the bottom on a flat, large plate and spread with apricot jam. Place a cake spring form around it.

Soak the gelatine leaves in cold water until soft then dissolve them in a small pot and a tbsp of water. Whip cream in a clean bowl and set aside. Combine egg yolks, sugar and vanilla sugar and whisk until pale. Add the Quark (or Ricotta) and the sour cream and gently fold them in the egg yolks. Add the dissolved gelatine and whipped cream and combine well.

Carefully pour the mixture on top of the bottom layer into the cake tin and spread evenly. Place the cake in the fridge for about 6 hours. Once the mixture has set, take the cake out of the fridge and gently remove from the cake tin with the help of a small knife. Cut the top layer of the cake into 14 same size cake pieces and place on top of the cake. This way it is easier to cut the cake. Top the cake with icing sugar.

For a fruity touch, this cake goes very well with strawberries. Cut strawberries in halves and place the, facing outwards on the bottom layer before pouring in the Quark mixture. Decorate the top of the cake with strawberry pieces or small strawberries on each slice.

Gugelhupf – Nutella Bundt Cake

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3 eggs
250 ml cream
1 tbs vanilla sugar
250 g caster sugar
250 g plain flour
1 tbs baking powder
3 tbs milk
3 tbs Nutella or other hazelnut spread
¼ cup blanched almonds
Butter and flour for the bundt cake tin
How its done:

Preheat the oven to 180.

Separate the egg yolks from the whites. Beat the cream until just soft and while adding the sugar and vanilla sugar continue beating. Combine with the egg yolks and then slowly fold in the flour mixed with the baking powder until well combined.

Beat the egg whites and gently fold in the mixture. Pour 1/3 of the mixture into a separate bowl and combine with Nutella.

Butter and flour a bundt cake tin or a loaf tin. Decorate the tin with blanched almonds around the bottom. Fill the mixtures in the tin starting with the Nutella mixture and topping with the vanilla mixture. Create a swirl by drawing a fork through the mixture.

Bake the cake for about an hour. Let it cool on a rack before carefully removing from the tin. Dust with icing sugar.

Linzer Torte

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250 g butter
250 g icing sugar
Pinch of salt
10 g vanilla sugar
Zest of one lemon
5 eggs
1 egg yolk
250 g ground hazelnuts
360 g Savoiardi lady finger biscuits
125 g plain flour
2 tbs rum
¼ tsp ground cloves
½ tsp ground cinnamon
Pinch of nutmeg
200 g red currant jam or cranberry jam/jelly
50 g almond slivers
How its done:

Preheat the oven to 160.

For the batter beat butter, sugar, salt, vanilla sugar and lemon zest with an electric mixer on high until light, fluffy and pale in colour. Slowly add one egg and the egg yolk at the time. In a separate bowl mix the dry ingredients and spices then combine with the butter mixture and add the rum.

Grease a round 28cm spring form and fill 2/3 of the mixture into it. Spread the jam on top in an even layer. Fill the rest of the batter in a piping bag and pipe a lattice pattern on top of the jam. Decorate the edge of the cake with the almond slivers and bake for about 1 hour. Insert a skewer to test if the cake is baked. It should come out clean. If the cake colours too quickly cover it with tin foil.

Take the cake out of the oven and leave it to cool on a cake rack before removing the tin.

TIP: This cake is best after 2 days as it gets moist with time. Store the cooled cake in a dry place for two days before dusting it with icing sugar and serving it.

Cardinal Slice with Coffee Cream

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Makes 8 Portions
Batter 1:
350 g egg whites
240 g icing sugar
1 tsp vanilla sugar
Pinch of salt
Icing sugar for dusting
Batter 2:
3 eggs & 4 egg yolks
80 g icing sugar
Lemon zest
75 g plain flour
Filling:
400 ml cream
2 gelatine leaves
40 g icing sugar
1 espresso
Pinch of salt
Cranberry jam
Handful of toasted almond slivers
Icing sugar for dusting
How its done:

For batter 1 beat the egg whites together with the icing sugar, vanilla sugar and salt until stiff and glossy.

For batter 2 beat the eggs, egg yolks, icing sugar and lemon zest on high speed until foamy, about 10 minutes, carefully add the sieved flour and combine.

Get two sheets of baking paper and outline a rectangular of 14 x 35 cm. Place the baking paper on two baking trays. Fill batter 1 into a piping bag and pipe 3 lines, one left, one middle and one right lengthwise leaving 2 cm space in between, on each baking paper. Fill the space with batter 2 and dust both trays generously with icing sugar.

Bake in a preheated oven at 160 for about 30 – 35 minutes or until light brown. Take the trays out of the oven and leave to cool.

In the meantime prepare the filling by beating the cream with sugar and pinch of salt slowly adding the desired amount of Espresso coffee. Soften the gelatine in some cold water and then dissolve them in a pan over medium heat in 2 tbs of water, add to the filling and combine well. Put it in the fridge for about 20 minutes to set a bit.

Millet Almond Cake with Plums

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Makes 12 Portions
130g millet flour (or Ceres Organics Millet Cereal)
100g spelt flour
100g ground almonds
1.5 tsp baking powder
1 pinch of salt
3 eggs
180g brown sugar
1 tsp vanilla extract
100ml olive oil
10-12 plums
2 tsp caster sugar
Butter and flour for baking form
Icing sugar to decorate
How its done:

Preheat the oven to 180. Butter a 24 cm spring form and dust with flour.

In a bowl, mix spelt flour, millet, ground almonds, baking powder and salt and set aside. Beat eggs, sugar and vanilla in a separate bowl until light and creamy. Slowly add the oil bit by bit until well combined.

Carefully blend the egg and flour mixture until smooth and pour into the spring form.

Wash the plums, cut in halves and then quarters and arrange on top of the dough, cut side up. Sprinkle the tops with caster sugar and bake in the oven for 40 minutes or until golden brown.

Remove from the baking tin and dust with icing sugar.

Viennese Laundry Girls

Makes 4 Portions
Laundry Girls:
200g plain flour
250ml white wine
2 egg whites / 2 egg yolks
40g melted butter
Pinch salt and sugar
12 small, ripe apricots
180g marzipan
Cooking oil such as grape seed or canola
50g almond slivers
500ml vanilla custard
Icing sugar
Vanilla Custard
Makes 600ml
500ml milk
1 vanilla bean
6 egg yolks
125g caster sugar
How its done:

To make the batter combine plain flour, white wine, egg yolks and melted butter. Add the egg whites which have been beaten to soft peaks with a pinch of salt and sugar. The batter will have a thick consistency.

To prepare the apricots remove the stones with the help of a cooking spoon. Push the handle of the spoon through the apricot from the bottom of it and the stone will slide out at the top. Take a teaspoon of marzipan and roll it to a little sausage in the palm of your hand. Push it into the apricot from the top. Repeat with remaining apricots.

Heat enough oil in a pan so that the apricots can shallow fry without touching each other. Ideally fry them in two batches. Place a batch of apricots in the batter and with the help of two forks roll them in it until completely covered. Transfer them into the hot oil and fry them at medium heat until golden brown. Remove them from the oil with a slotted spoon and drain them on some kitchen paper.

To serve, pour some vanilla custard in a deep plate, sprinkle some almond slivers and place 3 apricots per portion on top. Dust with some icing sugar.

Vanilla Custard: Heat the milk with the vanilla seeds and bean until just below boiling. Turn off the heat and let it infuse for about 30 minutes.

In the meantime beat the egg yolks with the sugar until pale, thick and creamy. Add the milk and whisk until well combined. Pour the mixture back into the pot and heat at medium heat while constantly stirring. The mixture must not get hotter than 80 degrees or it will curdle. When the mixture has thickened after about 10 minutes, pour it into a bowl which is place in a larger bowl filled with ice water. Whisk the mixture for about 2-3 minutes the get the heat our o f it then let it cool down.

If you do not use the custard the same day, fill it in a sealed container where it will keep in the fridge for up to 7 days.

Viennese Apple Strudel

Makes 6 Portions:
Strudel Pastry:
300g plain flour
30g vegetable oil
Pinch of salt
150 ml lukewarm water
Filling:
2 kg apples
1 lemon
100g caster sugar
100g bread crumbs
100g butter
100g sultanas
Rum or apple juice for soaking raisins
Cinnamon
100g butter
How its done:

Prepare the pastry by mixing all ingredients together and kneading until smooth. Form a ball and leave to rest in a covered, oiled bowl for at least 30 minutes.

Preheat the oven to 180. In the meantime prepare the filling by peeling and deseeding the apples. Cut each apple into quarters and thinly slice each quarter. Mix the apple pieces with lemon juice in a bowl to prevent them from turning brown and add sugar and cinnamon.

Let the raisins soak in rum or apple juice.

Sautee the breadcrumbs in melted butter until golden brown.

When the pastry is rested, roll it to a rectangular shape on a well floured table cloth on your work bench. Then carefully start to stretch the pastry starting from the middle working towards the outside. Repeat with all sides until you get a translucent fairly large pastry sheet. Cut off the thick edges and discard.

Sprinkle the pastry with melted butter. Spread the breadcrumbs evenly over the lower third of the pastry. Place apples, mixed with the soaked sultanas on top. Fold a bit of pastry over the filling and, with the help of the table cloth, continue to roll the pastry away from you forming a tight strudel. Cut any overhanging pastry on both ends. Carefully transfer the strudel onto a baking tray covered with baking paper and shape strudel tucking both ends underneath it. Brush with the remaining melted butter and bake in oven at 180 for 35-40 minutes until golden brown.

Remove from the oven, let it rest for 10 minutes, sprinkle generously with icing sugar and serve.

Berry Yoghurt Tartlet

Makes 6 Portions:
Sponge Base:
3 egg yolks
3 egg whites
50 g caster sugar
40 g plain flour
Pinch salt
1 Tsp vanilla sugar
Berry Yoghurt:
120 g fresh or frozen mixed berries
40 g caster sugar
2 Tsp lemon juice
250 g plain yoghurt
4 ½ Gelatine leaves
100 ml cream
Berry Jelly:
50 g fresh or frozen raspberries
20 g caster sugar
½ Tsp Agar powder
Berry sauce:
200 g fresh or frozen berries
20 g icing sugar
Garnish:
500 g fresh berries
Fresh mint
How its done:

Sponge Base: Beat the egg yolks, 10 g of caster sugar, salt and vanilla sugar until pale and creamy. In a separate bowl beat the egg whites with the remaining sugar to soft peaks. Combine the egg whites and flour with the egg yolks, spread evenly on a baking tray lined with baking paper and bake at 200 for 12 minutes. Take it out of the sprinkle with caster sugar, convert it on to board and leave to cool.

Berry Yoghurt: Combine the berries, sugar and lemon juice, blend them and mix with yoghurt until smooth. In the meantime soak the gelatine leaves in cold water and beat the cream. Warm 3-4 tbsp of the berry mixture over a double boiler then add the Gelatine until dissolved. Quickly add the gelatine to the berry mixture as well as the cream and whisk until smooth.

Berry Jelly: Blend the raspberries and push through a fine sieve to get rid of any pips. Mix with the sugar and heat in a small sauce pan over low heat. Add the Agar powder, mix through and Remove from heat.

Berry sauce: Blend the berries with the sugar and push through a fine sieve to remove any pips.

Prepare a large enough board with glad wrap and place 6 ring moulds with approximately 75mm in diameter on it. Fill the rings with the berry mixture to about 5mm from the top. Place in the fridge for 4 hours to set. In the meantime cut 6 same size discs from the sponge and set aside. Remove the moulds form the fridge and place one sponge disc on top of each mould. Invert the moulds, the sponge should now be the bottom. Lift the moulds a little bit up to create some room for the jelly. Gently pour the cooled down jelly on top of the berry yoghurt creating a “lid”. Place moulds back in the fridge for another 30 minutes to set.

To serve this delicate dessert, carefully remove each tartlet from the mould and place it on a plate. Garnish them with berry sauce, fresh berries and some mint leaves.

Chocolate Nut Pudding

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Makes 6 Portions
Pudding:
80 g butter
80 g caster sugar
80 g high quality dark chocolate
80 g ground hazelnuts
20 g fine bread crumbs
5 egg yolks
5 egg whites
Pinch vanilla sugar
Butter and sugar for the forms
Chocolate Sauce:
180 g high quality dark chocolate
100 ml cream
100 ml milk
20 g honey
How its done:

Preheat the oven to 180 (fan forced not recommended)

Butter 6 soufflé forms and coat with caster sugar then place them in the fridge.

Beat soft butter, melted chocolate, vanilla sugar and half of the caster sugar in a bowl. Add egg yolks slowly, one at the time until well combined. Bet the egg whites with the second half of the sugar in another bowl to stiff peaks and until glossy. Fold the egg whites, nuts and bread crumbs into the egg yolk mixture until well combined. Fill the prepared soufflé forms up to 2/3 with the mixture and place them in an oven proof dish filled with hot water reaching about half way up the forms. Place the dish in the oven and bake for 25-30 minutes.

In the meantime prepare the chocolate sauce by melting the chocolate in a saucepan with the cream milk and honey until it is a smooth sauce. Carefully take the puddings out of the oven and tip each one on a dessert plate. Cover with chocolate sauce and garnish with sliced strawberries.

Bohemian Poppy Seed Strudel

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Makes 6 Portions
Strudel Pastry:
300g plain flour
30g vegetable oil
Pinch of salt
150 ml lukewarm water
Filling:
400g ground poppy seeds
100g caster sugar
125 ml milk
2 tbsp honey
1 Lemon
1 tbsp vanilla sugar
100g bread crumbs
100g butter
100g sultanas
50 g hazelnuts
Cinnamon
2 tbsp rum
50 g butter
How its done:

Prepare the pastry by mixing all ingredients together and kneading until smooth. Form a ball and leave to rest in a covered, oiled bowl for at least 30 minutes.

Preheat the oven to 180.

In the meantime prepare the filling by heating the milk and adding the ground poppy seeds, sugar, honey, vanilla sugar and lemon zest. Let it simmer on low heat for the poppy seeds to soak until the mixture thickens. Stir the mixture constantly and do not let it come to a boil! Let the poppy seed mixture cool down before adding sultanas, rum, cinnamon and the roughly chopped hazelnuts.

Sautee the breadcrumbs in melted butter until golden.

When the pastry is rested, roll it to a rectangular shape on a well floured table cloth on your work bench. Then carefully start to stretch the pastry starting from the middle working towards the outside. Repeat with all sides until you get a translucent fairly large pastry sheet. Cut off the thick edges and discard.

Spread the bread crumbs evenly over the lower third of the pastry and top with the poppy seed mixture. Fold a bit of pastry over the filling and, with the help of the table cloth, continue to roll the pastry away from you forming a tight strudel. Cut off overhanging pastry on both ends. Carefully transfer the strudel onto a baking tray covered with baking paper and shape strudel tucking both ends underneath it. Brush with the remaining melted butter and bake in oven at 180 for 35-40 minutes until golden brown.

Pear & Blue Cheese Parcel

Makes 6 Portions
Strudel Pastry:
300g plain flour
30g vegetable oil
Pinch of salt
150 ml lukewarm water
Filling:
3 ripe pears such as D’Anjou
1 lemon
80g bread crumbs
130g butter
100g blue cheese such as Creamy Blue from” Over the Moon”
100g sultanas
Dessert wine for soaking raisins
How its done:

Prepare the pastry by mixing all ingredients together and kneading until smooth. Form a ball and leave to rest in a covered, oiled bowl for at least 30 minutes.

Preheat the oven to 180.

In the meantime prepare the filling by peeling and coring the pears. Slice each half into medium thick slices and brush them with lemon juice to prevent them from turning brown. You can use tinned pears as well as long as you drain them well so that they are not too wet. Soak sultanas in dessert wine until they are plump.

Sautee the breadcrumbs in 80g melted butter until golden brown.

When the pastry is rested, roll it to a rectangular shape on a well floured table cloth on your work bench. Then carefully start to stretch the pastry starting from the middle working towards the outside. Repeat with all sides until you get a translucent fairly large pastry sheet. Cut off the thick edges and discard. Cut the pastry into 6 rectangles 20cm x 18cm and sprinkle them with melted butter.

Spread the breadcrumbs evenly over the lower third of each pastry rectangle. Place pear slices on top and finish with small dices of blue cheese. Fold a bit of pastry over the filling and continue to roll the pastry away from you forming a little strudel. Cut any overhanging pastry on both ends. Carefully transfer the parcels onto a baking tray covered with baking paper tucking both ends underneath. Brush with the remaining melted butter and bake in oven at 180 for 20 minutes until golden brown.

Remove from the oven and serve immediately with the soaked sultanas and dessert wine drizzles arranged around each parcel.

Salzburger Nockerl

Makes 4 Portions
125 m milk
20g butter
10g Vanilla sugar
5 egg whites
30g caster sugar
3 egg yolks
1 lemon
15g plain flour
10g corn flour
Icing sugar
How its done:

Preheat the oven to 220 (fan forced not recommended)

Pour the milk into an ovenproof shallow dish and add the butter and put it in the oven for 5 minutes or until the butter has melted.

In the meantime beat the egg whites with the caster sugar to stiff peaks. In a separate bowl mix the egg yolks with the vanilla sugar and zest of one lemon. Fold in the flour and corn flour and gently fold in the egg whites bit by bit. With the help of a dough scraper form 3 to 4 large dumplings and place in the hot ovenproof dish.

Bake in the oven for 8-10 minutes or until light brown. Remove from the oven, dust with icicng sugar and serve immediately.

Topfen Strudel

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Makes 6 Portions
Strudel Pastry:
300g plain flour
30g vegetable oil
Pinch of salt
150 ml lukewarm water
Filling:
150g butter
150g icing sugar
600g Topfen or Ricotta – if using Ricotta drain it over night to remove as much moisture as possible
100g sultanas
6 egg yolks
6 egg whites
Pinch of salt
1 lemon
12 slices white bread
125 ml sour cream
50g butter
How its done:

Prepare the pastry by mixing all ingredients together and kneading until smooth. Form a ball and leave to rest in a covered, oiled bowl for at least 30 minutes.

Preheat the oven to 180.

In the meantime prepare the filling by mixing half of the sugar zest of the lemon and egg yolks until frothy. Add the Topfen or Ricotta and the bread which has cut into small cubes. Fold in the sultanas and the sour cream. Whip the egg whites with the remaining sugar to stiff peaks and gently fold into the Topfen mixture.

When the pastry is rested, roll it to a rectangular shape on a well floured table cloth on your work bench. Then carefully start to stretch the pastry starting from the middle working towards the outside. Repeat with all sides until you get a translucent fairly large pastry sheet. Cut off the thick edges and discard.

Spread the filling evenly over the lower third of the pastry. Fold a bit of pastry over the filling and, with the help of the table cloth, continue to roll the pastry away from you forming a tight strudel. Cut off overhanging pastry on both ends. Carefully transfer the strudel onto a baking tray covered with baking paper and shape strudel tucking both ends underneath it. It is a good idea if two people work together at this stage as the filling is quite wet and the strudel requires careful and delicate handling when transferring to the baking tray. Brush with the remaining melted butter and bake in oven at 180 for 35-40 minutes until golden brown.

Remove from the oven, let it rest for 10 minutes, sprinkle generously with icing sugar and serve with vanilla custard.