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Apricot Gugelhupf with Nuts

  1. Wash the apricots, halve them and remove the stones. Cut into small cubes.
  2. Brush Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).
  3. Stir butter and icing sugar to make a cream. Separate the eggs and mix in the egg yolks. Flavour with cinnamon, cloves and vanilla sugar. Stir in the quark and apricots.
  4. Mix the flour with the nuts in a bowl, and stir in the baking powder.
  5. Beat the egg whites with the granulated sugar to a stiff peak. Alternately fold the egg white mix and the flour-nut mix into the butter mixture.
  6. Pour into the Gugelhupf mould, smooth flat if necessary, and bake for around 50 – 55 minutes. Remove and allow to cool briefly and then turn out.
  7. Before cutting into slices, sprinkle generously with icing sugar or cover with a lemon glaze.

 

Source: Austrian National Tourist Office

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Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.

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The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.

Ingredients

  • 300 g apricots (weighed without stones)
  • 3 eggs
  • 120 g butter
  • 110 g icing sugar
  • 4 tbsp. granulated sugar
  • 150 g grated walnuts or hazelnuts
  • 150 g plain flour
  • 150 g quark
  • ½ packet (8 g) baking powder
  • 1 packet (8 g) vanilla sugar
  • ½ tsp. ground cinnamon
  • Pinch of ground cloves

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