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Mozart Gugelhupf

  1. Preheat oven to 180 °C (fan) and grease the Gugelhupf mould with melted butter.
  2. Cut the marzipan into small pieces and place in a bowl. Add finely cut butter and mix well.
  3. Stir in the egg yolks one by one. Flavour with cinnamon and orange peel (or lemon peel). Add a small shot of Cointreau or rum, to taste.
  4. Beat the egg whites with some vanilla sugar and granulated sugar to a stiff peak.
  5. Mix the flour with the cornflour/starch and fold into the egg yolk mix, alternating with the whites.
  6. Pour the mix into the prepared mould, flatten gently and bake oven for 45 – 50 minutes until golden.
  7. Allow to cool slightly, then tip out. Coat with jam or marmalade, cover with the heated chocolate glaze and sprinkle with chopped pistachios.

 

Source: Austrian National Tourist Office

 

Recipe

Serbian Pork Stew

Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.

Ingredients

  • 6 eggs
  • 180 g butter
  • 120 g marzipan (with a green colouring, if possible)
  • 120 – 150 g granulated sugar
  • 150 g flour
  • 50 g cornflour or potato starch
  • 1 packet (8 g) vanilla sugar
  • Shot of Cointreau or rum
  • Grated orange peel
  • Pinch of cinnamon
  • Marmalade or apricot jam
  • Ready-made chocolate glazing
  • Chopped pistachios

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