Feeds:
Posts
Comments

Posts Tagged ‘Austria’


So many have asked for the recipe of my Viennese Pound Cake...so, here it is!

 Wiener Kugelhupf 

Viennese Pound Cake

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 raisins – optional

Zest of 1 orange

Powdered sugar

Whipped cream

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

074

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

075

080

Serve with whipped cream…….mit Schlag!

************************

Member…since 1995!

Maja’s Kitchen

maria@majaskitchen.com

http://www.majaskitchen.com

Maja/Maria Reisz Springer

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

LinkedIn

Pinterest

If you have any questions drop me a note….

I will help in any way I can.

 

Read Full Post »


Fasching’s Krapfen!

Fashings Krapfen 022

In the Christian world….“Carnival is the period between Epiphany, January 6th and Ash Wednesday, given to…. all kinds of rejoicing, and in particular one experiences the pleasures of the table….”  according to “Larousse, Gastronomique”, an Encyclopedia of Food, Wine and Cookery.

Fashings Krapfen 020

Carnivals are celebrated all over the world in all kinds of different ways, like masquerading to be someone one is not, or hiding behind a masque.  This also is the time when one experiences the best and happiest moments with special meals while gathering and enjoying friends around the table.   Every country enjoys it’s specialties and favorites during this time of celebration, and with it experiences the “last Hurrahhh ” before a somber, introverted and self-examining time that leads toward Easter.

I am not as familiar with other countries, but I have lived in Austria and Germany during my childhood and adult life, where I have experienced Fasching in its reality or should  I say non-reality and insanity!

As a budding teenager my first Fasching was a “Kinder Fasching’s Ball” in Kapfenberg, Austria.  My mother made a gipsy costume for me and off I went with my girlfriends to this big event.

It actually was very much like a  “youth school mixer” in today’s world.

One late Saturday afternoon in February we took off  to the Auditorium in Kapfenberg, Austria…where the Fasching’s Ball was held.  It was cold, snow had fallen all morning and we had to wear wool socks and heavy shoes, which of course did not go with our outfits, and we refused to wear coats, since the coats would crush our beautiful Fasching’s costumes. We decided to wear sweaters under our costumes, which made us look fat…horrors!   We had all the teenage problems of self-consciousness and youth.   But we overcame all our complaints, especially the freezing temperature by running most of the way to the “Kinder Fasching’s Ball” …to keep warm.

This was my first experience of being in a huge room with hundreds of children/youth and some adults.  I was totally overwhelmed.  It was dark and stuffy, people shouted, the music was blaring, and it was hard to stay with my friends. We kept being pushed apart and were constantly looking for each other.  I finally got completely lost and found myself frightened and close to tears.  Having been a person of quick decisions, even at that age, I found the door where we came in and left.  I ran all the way home, in the dark, having been sickened by fright to the point of fainting.  I had to, for the first time in my life, put all my strength together to put one foot in front of the other.  I got home totally exhausted and collapsed into my mother’s arms.  I never wanted to go to another Fasching’s Ball…..ever again!

The next Fasching’s Ball experience I had  when I spent my year at the University of Tuebingen in Germany.  It was given and held at the different Fraternity Houses.   Needless to say this too was quite an experience.  However, I was an adult and knew that if I did not drink, I would survive the evening.  I concentrated on checking out the buffet tables and explored the specialties of the chefs.  These tables were much more intriguing  than all the “rejoicing” that was going on around me.

In Austria this time of year is called Fasching, and being from Austrian heritage I want to tell you about a very special pastry which became known as the…

Fashings Krapfen 017

Faschings-Krapfe!

A Krapfe is simply a doughnut without a hole.  It originated in Vienna in 1615 and was created by Caecilie beim Peilertor, who was a “Luxusbaeckerin” a very creative, high-end pastry baker.  To honor her at that time these doughnuts were called “Cillikugeln” (Cilliballs), a derivative of her name,  and  30 years later they and she were again honored with being filled or eaten with Apricot Jam.  From then on Austrians cannot live without Apricot Jam!

It was at Fasching that engagements were announced during the 17th century with a custom that allowed the  girl to break a Krapfe in half and share it with the  young man who would be her betrothed.

Fashings Krapfen 008

There were many “Krapfen-Haeuser,” Doughnut houses, in Vienna, and its culinary archives tell us about a Fasching in 1815 when 10 million Krapfen were consumed during its celebration.

Doughnuts are also called “Bismarcks” in some parts of the U.S. and the Pennsylvania Dutch call them “Fastnacht Kuchen”

To help you celebrate the night before Ash Wednesday here is my family recipe for this wonderful pastry.  If you make them at home with your children and eat them with apricot jam you  just might start a new tradition in your family.

Maja’s Faschingskrapfen!

1 pkg dry yeast + 1/4 cup warm milk + 1 tsp  sugar + 10 min. = proofed yeast

3 1/2 cups flour

1/2 cup sugar

1/2 tsp salt

1/4 cup butter – melted

6 large eggs yolks – beaten + 2 tsp Vanilla

1 cup warm milk

Place all the above ingredients into an electric mixer and beat for 10 min. at medium speed.

Let the dough rise in the same bowl in a warm place, covered with plastic wrap.

When the dough has doubled in size punch it down and beat again – 5 min. – with the electric mixer.

Let the dough rise again till double in size.

Dust a surface with flour and pour dough onto it.  Knead it briefly and roll it into a ball.

Let the dough rest, covered with a cloth, for about 10 minutes.

Roll out the dough to a rectangular shape – about ½ inch thick.

Keep dusting the dough with flour because it might be sticky.  It is a very delicate dough ..therefor handle it gently.

Cut out 2 ½ inch round.

Let them rise – about 10 to 15 minutes while the peanut oil is being heated in a wok or a saucier.

Add 1 stick of butter to the oil for a special flavor…..this is optional.

The oil should be only 1 inch high in the pan. This pastry is not actually “deep” fried……..since it is important to achieve a white ring around the Krapfe when it is fried.  Also the oil needs to be on medium to low heat…..to cook this pastry slowly and to assure that they are cooked through.

Place Krapfen into the hot oil – floured side down and fry them till golden brown…..turn them once.

They should have a white stripe around them, and drain them on paper towels.

Sprinkle them with confectioner sugar …and enjoy them when they are still warm.

Fashings Krapfen 016

To eat them the Austrian way…..is to break them in half with your fingers and dip them into the Apricot Jam on your plate!

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

Maja’s Kitchen….

maria@majaskitchen.com

http://www.majaskitchen.com

Maja/Maria Reisz Springer

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

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

LinkedIn and Pinterest

  

 

 

Read Full Post »


Austrian Kirschen Kuchen!

Austrian Cherry Cake

This cake was one of my grandmother’s favorite cakes who lived in Dobrovich, Croatia before WWII.

The house was originally owned by the Family Gutman.  My grandfather was able to buy it from them and from then on they maintained it for their livelihood… You see they had everything they needed on this estate.  They had goats, a couple of cows, chickens, pigs and bees for honey and people to take care of all these animals and a most wonderful gardener who took care of a vegetable garden, a fruit orchard and a beautiful park around their big home. Grandmother had maids that came every morning from the nearby village, to help her in the house and kitchen.

My grandfather was a Waldmanipulant for the Gutman Werke. He together with eight hundred lumberjacks maintained the huge forests that the Gutmans owned. With that position he had many visitors, they were called Agenten (agents/sales people) from all over the world that came to the house for business discussions for buying lumber from the Gutman Werke.

My grandmother prepared meals almost daily for up to 20 guests and that included her three children.  My mother told me that they were always expected to behave properly at the table while the gentleman discussed business.  Grandmother never excluded her children from a dinner table; she felt that they needed to learn early on in life to behave properly while adults were around.

Deserts were always a special experience that my mother remembered  since my grandmother learned to cook and bake from a Bohemian cook who worked for the Gutman family in Belisce. She became a baking expert early in life.  This Kirschen Kuchen was baked often during cherry season in Dobrovich. The big difference was that they had no electric mixer.  Every batter had to be hand beaten and mixed.  Can you imagine how long it took to beat eggs and sugar to be completely foamy….or egg whites to a soft peak?  Try it sometimes if you are curious. I have done it.

Note:  Maybe some of you are a little confused about the connection I make all the time between Croatia and Austria.  It is a little hard to understand when one is not familiar with European History.  In this case, Croatia and Austria at one time were all under the Austro-Hungarian Empire, therefore Austria had great influence in the lives of people living in that area.   Hungary was affected in the same manner.   So many recipes that the Hungarians claim to be Hungarian, Austrians say that they are theirs,  and Croatia is caught between these two countries. Many people moved around during that time crossing boarders and crossing their own nationality and identity.  Since then countries have become their own again, but Kaiser Franz Josef, the Austro Hungarian Emperor is still lingering as a ghost in many kitchens and among the people in that area of Central Europe.

Here is the recipe for this very special Kirschen Kuchen that I ate many times when my mother baked it ….and to this day it is one of my favorite pastry.

This cake can be made as a Coffee Cake for a Breakfast or  a Brunch,

and it also can be made as a

fancy cake for an Afternoon Coffee, a Fancy Tea or any special occasion!

How to make this cake……

3/4 cup unsalted butter

1 1/2 cups sugar

5 large eggs

2 cups  flour, first measured then sifted

2 tsp baking powder

Zest of one orange

2 Tbsp Cointreau

4 Tbsp milk

2 cups Cherries (pitted) in season, or frozen or canned

powdered sugar

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

Preheat Oven to 350 F

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

Cream the butter and sugar until very light and fluffy….this is very important!

Add the eggs,  warmed to room temperature, one at a time incorporating them well after every addition.

Sift together the flour and the baking powder and add the orange zest.  Mix the orange zest into the flour to coat  it with the flour….that allows better distribution of the zest in the batter.

In a separate small bowl measure out the liqueur and the milk.

Now add to the butter mixture the  flour and milk alternating them and mixing after every addition. Mix gently but thoroughly to make sure that all the flour is incorporated into the batter.

 Prepare two 9 inch baking pans:  I use a parchment paper on the bottom of each pan and grease and dust the sides of the  pans before I add half of the batter into the first pan and the other half of the batter into the second pan.

 

 

 

 

Place about 1 cup of the pitted cherries on top of each cake and bake the cakes at 350 F for about 30 to 40  minutes or until a toothpick comes out clean.  Cool the cakes for about 15 minutes than invert them onto a cake rack to cool them completely.

Place each cake on separate platters dust them with powdered sugar and serve them as a breakfast cakes  for the special breakfast or brunch.

However you can also serve this cake as a Torte, by placing the cakes on top of each other.  Brush the top of each cake with Cointreau and fill it with whipped cream and decorating it with more whipped cream and fresh cherries.

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

http://www.majaskitchen.com

All Rights Reserved: Maria Reisz Springer

You can subscribe to this blog, by finding the subscribe button in the upper right hand corner.

All you need to do is submit your email address.

Wishing everyone a most…

Happy Cherry Eating Time!


Maja’s Kitchen LLC

Read Full Post »