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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


Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.


  • 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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