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Cherries when is season…are one of the most favorite “fruit” cakes in Austria…and actually in Europe!!!  A basic dough …that consists of ..Flour, sugar, butter and eggs…with a little baking powder…to help with the rising of the dough while baking… is so simple that one can use a pre-mix “cake mix” right off the grocery shelf…. Just add a cup of flour to the mix making the dough a little heavier for the furit’s juices to be better absorbed….As I have often mentioned in previous blogs…I like to use Duncan Heinz Butter mix in many of my cakes…Because…the cake is NOTt that important…it is the filling and fruit or what ever you have to “sandwich” between the layers that actually defines your cake and creation.

Fresh fruit is used in cakes throughout Europe during the summer and fall months.   Therefore, it is so easy to make and create a “signiature” pastry as the fruit is available… Sundays are enjoyed while families gather around the table either for a big meal, but, often for an afternoon with coffe and a freshly baked cake…while catching up with grandchildren, neighbors or out-of town freinds.

Here is a Cherry Cake baked in two different ways.: One is a “one-layer”  and the other is baked in two separate pans…then stacked to make a layered “torte”…so to speak…

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Copyright: Maria Reisz Springer……..

Maja’s Viennese Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

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Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited.

If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   

Feel free to quote me, just give credit where credit is due, link to the recipe,

and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!

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It is that time of year again when I spend time in my kitchen cooking jams.  While I wash, peal, measure, slow cook various fruit starting in Spring through Fall…I remember my grandmother’s kitchen in Veliskovci, Croatia…. She had young girls come from the vallage who helped with the process of picking the fruit in the orchard, bringing them into the kitchen, washing and preparing them for the big pots she had on the stove to cook the jams and preserves. Mind you….all that on a wood burning stove. Omama…as I called her…always had a spotless kitchen.  It was scrubbed and washed every day…even the wooden floor was scrubbed with brushes.

I was a little girl then …about 5 or 6 years old…and I remember seeing the maids   on the floor with their big skirts billowing around them.. moving like huge birds on their knees. .I was told not to come into the kitchen while the floor was being cleaned because they used lie diluted in water to bleach the wooden floor….

How times have changed?!  In today’s world I do not have to pick the fruit from the trees…I simpy buy them in the grocery store, farmer’s market or from an orchard already picked.

At this time I have made Blueberry, Strawberry, Cherry and Apricot jams… available in Maja’s Viennese Kitchen. ….   maria@majaskitchen.com …..

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Viennese “Pound” Cake….. I call it!!!!!….

This is the best cake recipe that I have, because it lends itself to be used for so many of my pastries… I use it for all the various Breakfast Cakes/breads….  .I have added berries to the dough, chopped nuts, like Almonds, Pecans, Walnuts….spices, like Cinnamon, Allspice, Ginger, and whatever takes my fancy.   I have added dried fruit, any kind just chopp them into little pieces, coat them with some flour and mix them into the dough…Chocolate chips or cocoa powder or melted chocolate….and the outcome is always great and highly acclaimed by my guests…and friends.

So here is the recipe:

Feiner Wiener Kugelhupf 

                                             

This recipe is a baking powder version!

1 cup butter

2 cups sugar

6 whole eggs – separated

2 cups of flour, measured then  sifted

2 tsp baking powder

2 Tbsp Cointreau

6 Tbsp Milk

½  cup of raisings – optional

Zest of 1 orange

Powdered sugar

Whipped cream

Preheat oven to 350 F – Grease and dust Kugelhupf form….or 2 loaf pans!

Cream butter and sugar until light and very fluffy

Add egg yolks – one at a time, beat well after every addition.

Sift together flour and baking powder

Add orange zest and the liqueur to the butter mixture

mix

Add flour and milk alternately, mixing gently

In a separate bowl……..

Beat egg whites to medium peaks and mix into the above dough.

Add raisins

Pour into prepared Kugelhupf form…….Bund cake form

or 2 loaf pans!

Bake in preheated oven for 1 hour and 15 min.

Cool 15 min and turn out on to the platter

Dust with powdered sugar

Serve with whipped cream…….mit Schlag!

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Copyright: Maria Reisz Springer……..

Maja’s Viennese Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

~~~~~~~~~~~~~

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited.

If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   

Feel free to quote me, just give credit where credit is due, link to the recipe,

and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!


My friend……Holly Herrick   Posted this on Face Book this morning…. I had not known about what importance a

Doughnut played  in America’s history……………………… Did you……?

Image may contain: dessert and food

“It’s National Doughnut Day. What’s your favorite kind of doughnut? I like a simple cake doughnut, sometimes dusted in

powdered sugar and cinnamon. Otherwise, I’ll go with a Boston cream doughnut, which is, in my mind, the closest thing

to a cream puff you’ll ever get this side of doughnut. Enjoy it out there and remember why it started. It’s still a huge fund-

raiser today for Salvation Army. Little known facts:

– National Doughnut Day started in 1938[1] as a fund raiser for Chicago’s The Salvation Army. Their goal was to help those

in need during the Great Depression, and to honor The Salvation Army “Lassies” of World War I, who served doughnuts to

soldiers.

Soon after the US entrance into World War I in 1917, The Salvation Army sent a fact-finding mission to France. The

mission concluded that the needs of US enlisted men could be met by canteens/social centers termed “huts” that could

serve baked goods, provide writing supplies and stamps, and provide a clothes-mending service. Typically, six staff

members per hut would include four female volunteers who could “mother” the boys. These huts were established by The

Salvation Army in the United States near army training centers.

 

About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from

huts established in abandoned buildings near to the front lines, the two Salvation Army volunteers (Ensign Margaret

Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been

an “instant hit”, and “soon many soldiers were visiting The Salvation Army huts”. Margaret Sheldon wrote of one busy

day: “Today I made 22 pies, 300 doughnuts, 700 cups of coffee.”

 

Image may contain: dessert and food

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Copyright: Maria Reisz Springer……..

Maja’s Viennese Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

~~~~~~~~~~~~~

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!


 

 

Many years of memories are all packed into this my favorite kitchen!

Maja’s Viennese Kitchen

It was my world into which I escaped while creating new recipes, re-created meals of my childhood in Croatia as a child, Refugee Camps living in Austria and then growing up in Los Angles, in America.  During that time I enhanced my culinary knowledge by attending classes at the Culinary Institute of America in Hide Park, NY, L’academie de Cuisine, Bethesda, Maryland, took classes with Ann Wieland at the Greenbrier, and became a member of the International Association of Culinary Professionals, as well as a member of the International Wine and Food Society… however my favorite time spent was in this awesome kitchen…Maja’s Viennese Kitchen…at home while teaching cooking classes with menus with “International Flavors”….

Many of the recipes you can find in the Archives on this Blog…

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Copyright: Maria Reisz Springer……..

Maja’s Viennese Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

~~~~~~~~~~~~~

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!


This is a most simple cake with an amazing “look”!!!!!

I am going to tell you how to make this cake in the most simple way!

You do not have to go through baking the cake base by some old fashioned recipe…. my mother, once she discovered “Duncan Hines Butter Golden Box Cake Mix” …  she never looked at another German Vanilla cake recipe.

It is however important what you fill this cake with once it is baked and cooled. I make a Creme Patissiere Butter Cream and use it as a filling and also as an icing…

You will need:  Three cake layers, Vanilla Butter Cream, Strawberry Jam, whipped Cream and fresh strawberries to decorate the top of the cake!

Here is the recipe:

Maja’s Vanilla Butter Cream….

Make a thick custard first…

2 cups milk

1/3 cup cornstarch

1/2 cup sugar

2 large eggs

Place all the above ingredients into a saucepan and cook until it thickens and is thoroughly cooked.  Keep mixing it continuously so that it does not burn on the bottom of the pan. Taste it to make sure it is completely cooked.

Cool the custard completely before you make the Vanilla Butter Cream!

When cooled place it into an electric mixer and mix it until soft and creamy…there should be no lumps in the custard.

Make Butter Cream…

4 sticks of unsalted butter (2 cups)

2/3 cup powdered sugar, sieved…it cannot have any lumps..

Cream the butter and sugar together until it is fluffy and light in color

While mixer is going add the cold/room temperature custard slowly to the butter mixture

Add all the custard, and mix slowly until it is all incorporated and and is pale yellow in color.

Now add Vanilla….about 2 to 3 tsp and mix well.

This cream is not as sweet as you are accustomed to creams in general in  America…

If you like you can always add more powdered sugar to the cream…. and make it to your liking!

Filling the cake….

When baked and cooled completely….I like to bake my cakes a day before I fill them….to settle them a bit…

You need three layers….

When the layers are cut…add the Vanilla  Cream and spread it over each layer…

Then add Strawberry Jam and spread it over the butter cream…and place the layers on top of each other…

Whipped Cream…..is optional….However I like to add the whipped cream over the butter cream…it always seems to me…that Strawberries need a little whipped cream to make them perfect.

Enjoy !

 

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Maja’s Viennese Kitchen ……… http://www.majaskitchen.com …….

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com  

Thank you!!

 


 

Another Bridal Shower Cake…for a young bride and groom….!!!
The cake was decorated with some “oceanic” touches ….since the groom is a graduate of the Naval Academy….

According to the hostess…the bride’s aunt…who reported that…. “The cake was loved by all the guests…and some went back for a second slice!”

The cake was a simple Vanilla base, and filled with a Vanilla flavored butter cream and home made Strawberry Jam.  Each cake layer was sprinkled with drops of brandy to ensure a little spark with each bite. The cake was iced/covered with the same Vanilla buttercream, then refrigerated over night.  Next morning the cake was covered with whipped cream, that had little spots of pale blue color….a little water/wave touch…. and decorated with Nautical ornaments which were made from white chocolate…

It is a great honor to be asked to make a “special” cake with a “thought” in mind for an occasion that is a memorable time in people’s lives… I love the creativity in composing such a cake that will be a “memory” for a lifetime…

Maria Reisz Springer……. maria@majaskitchen.com….. http://www.majaskitchen.com