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Nut and Chocolate Gugelhupf

  1. Beat the egg yolks with the icing sugar, add the butter and cream.
  2. Preheat oven to 180 °C (fan) and grease Gugelhupf mould with melted butter.
  3. Whip up egg whites with a small pinch of salt and the granulated sugar to a stiff peak. Melt the chocolate coating in a bain-marie.
  4. Mix the flour with the baking powder and add to the egg yolk mix together with grated nuts, cocoa powder and melted chocolate. Carefully fold in the egg whites.
  5. Pour the mixture into the mould and bake 50 – 55 minutes. Cool slightly, and tip out. Dust with icing sugar or glaze.
  6. Glaze: Cover the lukewarm Gugelhupf with the currant jam and leave to cool. Melt the chocolate in a bain-marie together with butter and coconut fat and stir. Continue stirring until it has cooled. Cover the Gugelhupf with the glaze and sprinkle with cracknel or chopped nuts.

 

Source: Austrian National Tourist Office

 

Recipe

Speculoos

Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!

Recipe

Pasties with Sheep Cheese

The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.

Ingredients

  • 5 eggs
  • 150 g icing sugar
  • 2 tbsp. granulated sugar
  • 180 g butter
  • 100 g grated hazelnuts
  • 100 g cooking chocolate
  • 2 tbsp. cocoa powder
  • 100 g plain flour
  • 1 level tsp. baking powder
  • Pinch of salt
  • Butter for the mould
  • Redcurrant jam
  • Cracknel or roughly-chopped nuts

Chocolate glaze

  • 130 g cooking chocolate
  • 130 g butter
  • 1 tbsp. of coconut fat

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