Traditional Austrian desserts

I have to admit that I am not the biggest fan of Austrian food. Too fatty, too meaty. But I love Austrian desserts. Applestrudel, Kaiserschmarrn, Sachertorte – I’m in. However, when I am in Austria I hardly ever eat it at restaurants (as I don’t go to typical Austrian cafés or restaurants to eat sweets there). So when I was at home with my parents I used our kitchen equipment and my mom’s knowledge of traditional food/sweets to make them myself.

Kaiserschmarrn
All you need for our former emperor (Kaiser in German) Franz Joseph I’s favourite sweet dish (hence the name) are eggs, milk, flour, raisins and a pinch of sugar. First you separate the egg yolks from the whites. Mix yolks, milk, flour and a pinch of (vanilla) sugar until it is a smooth dough. Then beat the egg whites till stiff and carefully fold the beaten egg white in. Add the raisins and you’re done! Now you need a frying pan, a bit of oil and make ‘pancakes’. After you’ve flipped the pancake for the first time, instead of leaving it like that you split it with two forks into pieces. Sprinkle it with powdered sugar and there you go – the Kaiserschmarrn is ready to be eaten up. Usually we eat it with stewed plums, but I’m not the biggest fan of it so I just made some applesauce.

traditional_kaiserschmarrn_ingredients

traditional_kaiserschmarrn_pan

traditional_kaiserschmarrn_finished

Bauernkrapfen
Bauernkrapfen are made out of a sweet yeast dough that is very traditional in parts of Austria (and apparently also in southern parts of Germany). The dough is shaped in a way that it is thicker on the edges and thin in the middle. I still don’t exactly know how to make the dough – only technically as I’ve only watched my mom doing so. But I know how to form the round buns (we even have a special verb for this) and how to make the typical shape afterwards. The frying part is also special, but I’m not going into this. ;) After they are fried we let them cool down for a bit and then eat them with powdered sugar or jam. Delicious!

traditional_krapfen_buns

traditional_krapfen_finished

Sachertorte
Some time ago I came across this recipe from the lovely Eva of Electric Blue Food. So instead of posting her recipe you can just have a look at her page – it’s definitely worth a try! I wasn’t able to master the recipe as well as she did, but I also changed a few bits as I was lacking a few ingredients and had to substitute them with the things I had at home. Nonetheless, it made a delicious birthday cake for my Mom :)

traditional_cake_mixer

traditional_cake_tin

traditional_cake_finished_glaze

Processed with Snapseed.

Admittedly, Austrian traditional sweets are very fatty and sugary but my mouth is already watering just from writing this post! Too bad that I have to wait a few months before I’m able to eat it again… :D

By the way – I decided to have a facebook page dedicated to this blog – go and check it out and maybe like it? pretty please :) –> just follow this link and do me the favour, yes? :)

9 comments

Submit a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s