See Ingredients


  1. Brush Gugelhupf mould with melted butter and sprinkle with flour. Preheat oven to 170 °C (fan).
  2. Melt the chocolate in a warm bain-marie. Stir together the butter with the icing sugar and vanilla sugar to make a cream. Stir in the egg yolks and fold in the melted chocolate.
  3. Beat the egg whites with a pinch of salt and the granulated sugar to form a stiff peak. Carefully stir into the mixture and add the flour.
  4. Pour into the prepared mould, and bake for 50 – 55 minutes. Allow to cool briefly and then turn out. Cover the lukewarm Gugelhupf with gently-heated jam, then with the prepared glaze.
  5. Glaze: Mix sugar and water in a small saucepan and allow to simmer over a high heat for approx. 5 minutes. Leave to cool to around 40 °C (fan). Melt chocolate slowly in a bain-marie. Stir the lukewarm sugar water into the chocolate, mix to a smooth glaze and cover the Gugelhupf.


Source: Austrian National Tourist Office


Carinthian Cheese Noodles

The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.


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
  • 140 g butter
  • 120 g icing sugar
  • 150 g flour
  • 150 g cooking chocolate
  • 1 packet (8 g) vanilla sugar
  • 120 g granulated sugar
  • Pinch of salt
  • Apricot jam for coating


  • 160 g cooking chocolate
  • 200 g granulated sugar
  • Approx. 125 ml water

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