See Ingredients

Marbled Gugelhupf

  1. Preheat oven to 170 °C (fan), grease Gugelhupf mould with melted butter.
  2. Separate the eggs. Beat the butter with the egg yolks to a cream, add the icing sugar, stir thoroughly. Flavour with vanilla sugar and grated lemon peel.
  3. Beat egg whites briefly with granulated sugar to form stiff peaks. Mix flour and baking powder, and add half of this together with the milk to the egg yolk mix. Alternately introduce the egg white mix and flour into the yolk mix.
  4. Fill not quite half the mix into the Gugelhupf mould. Use the cocoa powder to darken the colour of the remaining mix, and flavour with a shot of rum if preferred.
  5. Pour the darker mix into the mould and drag a cooking spoon’s handle in waves through the two mixes.
  6. Bake for 50 – 55 minutes. Allow to cool slightly, then tip out. Leave to cool and dust with icing sugar.


Source: Austrian National Tourist Office



Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!


Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.


  • 200 g butter
  • 4 eggs
  • 400 g plain flour
  • 250 ml milk
  • 100 g granulated sugar
  • 80 g icing sugar
  • 1 packet (8 g) vanilla sugar
  • 1 packet (15 g) baking powder
  • 3 – 4 tbsp. of sieved cocoa powder
  • Shot of rum, to taste
  • Grated lemon peel, as preferred

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