- Grind the cheese three times.
- In a large bowl cream soft butter, sugar and yolks.
- Cut the vanilla pod in half and scrape the seeds out with the blunt side of the knife. Mix them into the pastry.
- Add the cheese and stiffly beaten egg whites. Stir the dough gently. You may add raisins or diced candied orange peel.
- Cover the bottom of the cake tin with crushed shortcrust biscuits and then pour the cheese pastry over it.
- Bake it in the oven preheated to around 170oC for about 60 minutes.
There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.
The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.
A delicious dessert, the apricot jam distinguishes itself with its unique flavour, being one of the least “sweet” jams and definitely one of the most delicate desserts for a hot summer day and not only.
In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in 1840 by Viennese chefs. Danish pastries rose in popularity over the centuries and are now a firm favorite of most Danes.
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After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.
Eco-friendly experiences around the country!
While Austrian cake-makers may indeed be famed for their Gugelhupf, the cake itself was actually known to the Romans in 2000 BC. They even enjoyed yeast Gugelhupf, with its round form serving as a symbol for the sun. Since then, this time-honoured recipe has ranked amongst the Gugelhupf classics.
The PGI protects the Chorizo in the shape of string or cylindrical horseshoe, elaborated in enterprises that have the control of the production, maturing and drying, and quality of the raw material. The high quality raw materials and the traditional production give to the Chorizo Riojano special characteristics.
For the responsible, eco-traveler, Estonia is perfect. It’s filled with stunning nature and people who care about preserving it.
- 1 kg of cream cheese
- 200 g of butter
- 250 g of sugar
- 5 eggs
- 2-3 tablespoons of potato flour
- vanilla pod
- shortcrust biscuits
- raisins or candied orange peel (optional)