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Website: www.mohrenwirt.at
Tel: +43 6226 8228
Toll free tel: skypename: mohrenwirt
Fax: +43 6226 86 28 88
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Salzburg , Salzburg 5330 , Austria Email: Click to send email to innkeeper Website: www.mohrenwirt.at Tel: +43 6226 8228 Toll free tel: skypename: mohrenwirt Fax: +43 6226 86 28 88 |
Salzburg's most famous confection of pastry.
Ingredients:
7 egg white
3 egg-yolk
160g Sugar
30 g flour
1 tbl sp pudding powder
5 tbl sp Cream, whipping
3 tbl sp cranberry jam
Butter
icing sugar for the decoration
Recipe:
Preheat oven to 175 degree celsius (450 F.) Place 1 shallow 9-inch oval gratin dishes. Put 3 tablespoon of jelly, 5 tablespoon of cream and 1 piece of butter into gratin dishes.
In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add sugar continue to beat until stiff and shiny.
Use a large rubber spatula to gently fold egg yolks pudding powder and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden (about 8 minutes.) At last we take the icing sugar for the decoration.
Serve immediately
Ingredients:
Strudel pastry (ready made),
125 g butter,
100 g sugar,
2 eggs,
600 g curd cheese,
1 tbl spoon vanilla sugar, 1 cl Rum,
30 g soured cream, grated lemon peel, approx. 20 g butter (for glazing), approx. 6 apricots (halved)
Recipe:
Mix the butter and sugar, then slowly add the eggs. Fold in the quark and the rest of the ingredients. Lay the pastry on a floured cloth. Spread the quark mixture on one half of the pastry (leaving an inch free at the sides). Lay the halved apricots on the mixture. Fold in the sides of the pastry and paste all the edges with melted butter. Roll the strudel pastry into a sausage shape using the cloth, starting with the side covered in quark mixture. Lift the strudel with the help of the cloth onto a fatted baking tray. Glaze the strudel with the rest of the melted butter and bake for about 40 minutes at 175° C.
Ingredients
For the pudding
1/2 cup unsalted butter
1/2 cup sugar
6 eggs, separated
1 cup semi-sweet chocolate, grated
3/4 cup almonds, ground
1 tsp. vanilla
For the sauce
1 1/2 cups semi-sweet chocolate, grated
3/4 cup water
6 tsp. unsulated butter
Instructions:
For the pudding
Preheat oven to 350ºF.
Cream butter and sugar together until light. Add egg yolks one at the time and beat. Add chocolate, ground almonds and vanilla and mix together. In a separate bowl, beat egg whites until stiff. Fold into the chocolate mixture.
Butter 6-8 individual pudding molds and dust them with powdered sugar. Pour in the chocolate mixture.
Half-fill a deep roasting pan with hot water. Place pudding molds in the pan and put in the oven. Bake for 30-40 minutes until firm. Cool for a few minutes.
For the sauce
Put grated chocolate and water into a heavy pan. Stir over low heat until you have a smooth mixture. Turn off the heat, add butter and mix.
To assemble
Spoon chocolate sauce into each serving plate. Unmold the puddings into the plate (you may need to use a knife to get them out). Whip cream and spoon on top. Serve.