See Ingredients

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



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.


  • 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

Want to know more about Europe?

Sign up to our newsletter here: