Erdäpfelsalat is a perfect side dish.

Erdäpfelsalat

Ingredients

• 1 kg potatos
• 1 red onion
• vinegar
• oil
• salt
• pepper

Recipe

Do not cook the potatoes too long and cut into slices.
Add small onion pieces.
Mix a marinade by using vinegar, oil, salt and pepper and pour it over the salad.
Let it sit a little bit before serving.

Kaiserschmarren

Ingredients for 4 people:

• 6 eggs
• 200 grams cake or pastry flour
• 50 grams sugar
• 250 milliliters milk
• pinch of salt
• 20 grams or raisins
  
  
• butter
• powdered sugar
• plum or apple puree

Recipe

Separate the egg whites from yolks.
Thoroughly mix the yolks, sugar, milk and flour.
Add a pinch of salt to the egg whites and beat until stiff.
Add stiff egg whites into the dough and fold carefully.

Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork.

Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with plum or apple puree

The recipe of the original Sachertorte is a well-kept secret but this cake tastes almost the same.

Sachertorte

Ingredients for 12 people

Batter:

• 130 grams (4.59 ounces) butter
• 130 grams (4.59 ounces) dark chocolate
• 100 grams (3.53 ounces) powdered sugar
• 6 eggs
• 80 grams (2.82 ounces) white sugar
• 130 grams (4.59 ounces) flour
• apricot marmalade

Icing:

• 150 grams (5.29 ounces) chocolate
• 75 grams (2.65 ounces) coconut shortening

Recipe

Batter:
Preheat the oven to 180-200°C.
Melt chocolate and butter in a double boiler over hot water (Bain Marie, "im Wasserbad"). If you do not have a double boiler you can also use a normal pan filled with water and with a smaller pan in it. Remove from heat and let the mass cool.
Add the powdered sugar and the egg yolks little by little while carefully stirring.
Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60 minutes.
Allow the cake to cool completely before removing from pan and before icing.
Once cool remove the cake from pan then slice horizontally. Insert a filling of pureed jam between the layers.

Icing:
Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.

Salzburger Nockerln

Ingredients

• 4 tsp. unsalted butter
• 4 tsp. currant or grape jelly
• whites of 9 large eggs, at -room temperature
• 1/2 c vanilla sugar
• zest of 1/2 lemon
• 4 grated egg yolks
• 1/4 c granulated sugar
• 1/2 c sifted all purpose flour

Recipe

Preheat the oven to 450 degrees F.
Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly.
Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form.
Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden.
Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

Tafelspitz

Ingredients for 4 people

• water
• 2 large carrots, cut into thin sticks
• 1 teaspoon salt
• 4 celery stalks, cut into thin strips
• 3 pound beef brisket
• 2 leeks, white part only
• 2 gherkins
• 1 onion - cut into rings
• parsley

Recipe

Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.

Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender.

Cut beef into 1/2 inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.

Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.

Vanillekipferl

Ingredients

• 150 grams butter
• 210 grams flour
• 80 grams ground hazelnuts or almonds
• 80 grams powdered sugar
• one whole egg
  
  
• 60 grams powdered sugar
• 3 tablespoons vanilla sugar

Recipe

Sieve the flour into a heap on a pastry board or into a large bowl.

Cut the cold butter into small pieces and mix with the flour. Add powdered sugar, ground almonds or hazelnuts and the egg.

Rinse hands with cold water and quickly knead mixture into a crisp dough. Chill for half an hour.

Form thumb thick rolls from the dough, cut into 1 cm wide pieces, roll and form crescents.

Bake at slow to medium heat (160° Celsius) for 10-15 minutes, or until very light gold in colour.

Turn the crescents in a mixture of powdered sugar and vanilla sugar while still hot. Enjoy!

Apfelstrudel

Ingredients

Pastry

• 300 grams bread flour
• pinch of salt
• 30 ml vegetable oil
• 0,2 l water (lukewarm)

Filling

• 2 kg apples (Golden Delicious)
• 150 grams granulated sugar
• 30ml dark rum
• 150 grams raisins
• 1/8 tsp. ground cinnamon
• 2 lemons (juice and peel)

Buttered breadcrumbs

• 300 grams butter (unsalted)
• 300 grams bread crumbs

Recipe

Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.

Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon.

Roast butter and bread crumbs.

Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.
Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough.
Tear off edges, shape strudel into roll by lifting strudel sheet.
Place strudel on a buttered baking sheet and brush with melted butter.
Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.

Topfenkolatsche (Cheese Danish)

Ingredients

Pastry

• 1 package active dry yeast
• 1/2 cup warm milk ("blood warm", to be exact!)
• 1 3/4 cup bread flour
• 1/2 teaspoon salt
• 2 tablespoon sugar
• 1 egg
• 2 tablespoon butter, melted
• 1 egg white, lightly beaten
• 2 tablespoons ground or chopped almonds

Filling

• 2 tablespoon butter, soft
• 8 oz. cream cheese ('Topfen')
• 2 eggs, separated
• 1/2 cup sugar
• grated zest of 1 lemon
• 1 tablespoon golden raisins

Recipe

Pastry:
Proof yeast in warm milk.
Sift flour and salt together into large bowl.
Add sugar and stir in yeast mixture.
Beat in egg and butter and work into a dough using a wooden spoon; dough should be smooth and elastic and not stick to sides of bowl.
Cover bowl with a cloth and let rise in a warm place until double, about 1 1/2 hours.
Turn dough out onto floured surface, punch down, knead until smooth and elastic. Roll out into rectangle about 1/2" thick. Cut into 3" squares. Arrange squares on greased baking sheets about 1" apart.

Filling:
Combine butter, cheese, egg yolks, sugar, zest and beat (or process in machine) until smooth. Beat egg whites until stiff and fold into mixture. Stir in raisins.
Put 1 tablespoon filling into the center of each dough square and fold corners in toward center, pressing lightly to hold the filling in. Let rise in warm place for about 45 min. Preheat oven to 400 degrees. Brush buns with egg white and sprinkle with almonds. Bake for 30 min. or until well browned.