See Ingredients


  1. Grind the cheese three times.
  2. In a large bowl cream soft butter, sugar and yolks.
  3. Cut the vanilla pod in half and scrape the seeds out with the blunt side of the knife. Mix them into the pastry.
  4. Add the cheese and stiffly beaten egg whites. Stir the dough gently. You may add raisins or diced candied orange peel.
  5. Cover the bottom of the cake tin with crushed shortcrust biscuits and then pour the cheese pastry over it.
  6. Bake it in the oven preheated to around 170oC for about 60 minutes.

Boiled Veal

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.


Trout Fillet with Forest Mushrooms

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”.


  • 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)

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