See Ingredients

Almond Gugelhupf

  1. Brush Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).
  2. Separate the eggs and beat the yolks with icing sugar to a cream. Flavour with a shot of nut liqueur or rum and vanilla sugar.
  3. Rub the toast between your fingers to create very fine breadcrumbs. Mix well with the flour and the grated almonds. Stir into the egg yolk mix and mix together thoroughly.
  4. Beat the egg whites with the granulated sugar to a stiff peak. Carefully fold the beaten egg white into the mix. Pour the mix into the prepared mould. Bake for around 45 – 50 minutes.
  5. Remove the Gugelhupf, allow to cool slightly, then tip out. Gently heat the apricot jam and coat the Gugelhupf (using a brush).
  6. Roast almond flakes in a coated pan without fat until light brown and spread over the Gugelhupf.

Source: Austrian National Tourist Office.


Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.


  • 6 eggs
  • 125 g icing sugar
  • 125 g granulated sugar
  • 1 slice of toasted white bread (or 70 g of freshly grated white breadcrumbs)
  • 250 g grated almonds
  • 1 tbsp. plain flour
  • 1 packet (8 g) vanilla sugar
  • Melted butter for the mould
  • Apricot jam for coating
  • Almond flakes for decoration

Want to know more about Europe?

Sign up to our newsletter here: