See Ingredients

Emperor’s Gugelhupf

  1. Grease the Gugelhupf mould with butter. Scatter the almond flakes into the mould. Preheat the oven to around 170 °C (fan).
  2. Cream the room-temperature butter with two-thirds of the granulated sugar and vanilla sugar. Gradually stir in the egg yolks. Flavour with grated lemon peel.
  3. Beat egg whites with a pinch of salt and the remaining granulated sugar to form stiff peaks.
  4. Mix the flour with the baking powder and fold into the egg yolk mix, alternating with the whites. Dust the well-drained raisins lightly with flour and stir in together with the walnuts.
  5. Pour into the prepared mould and bake for 45 – 50 minutes until golden brown. Allow to cool briefly, and then turn out. Dust with icing sugar. Cut the Gugelhupf into slices and garnish to taste with sweetened whipped cream

Baking time: 45 – 50 minutes


Source: Austrian National Tourist Office



Bean Soup with Smoked Pork Knee

The cuisine of northern Slovakia is influenced by the harsh climatic conditions of the area, where it is usually intensively cold at least three months per year. This is one of the reasons why smoked meat, potatoes, sauerkraut, dairy products and pulses are typical for this cuisine. In Slovakia, the pulses belong to the oldest cultivated crops. The most famous dish, still popular of the Slovak kitchen, is the bean soup, which used to be part of the Christmas Eve dinner for many families.


  • 210 g fine cake flour
  • 170 g granulated sugar
  • 210 g butter
  • 5 eggs
  • 50 g raisins soaked in rum
  • 80 g chopped walnuts
  • 1 packet (8 g) vanilla sugar
  • 1tsp. baking powder
  • Peel from half an unsprayed lemon
  • Melted butter for the mould
  • Almond flakes

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