See Ingredients

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



Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.


  • 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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