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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

Recipe

Wachau Apricot Dumplings

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.

Recipe

Apple Strudel with Shortcrust Pastry

This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.

Ingredients

  • 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

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