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Austrian

Fluffy “Kaiserschmarrn” with Rhubarb Compote

Fluffiger Kaiserschmarrn mit Rhabarberkompott

Have you every heard of “Kaiserschmarrn”? This is a giant pancake cut into small pieces, dusted with icing sugar and served with compote. It is very famous in Austria and the south of Germany. Since I recently moved from the north of Germany to the south, to Munich, I felt it was time I gave this traditional recipe another go. There is a whole war going on whether to include raisins or not, but I love the plain version, sorry. However, I decided to serve it with rhubarb compote. Normally you would serve it with a plum compote, but it is spring and I like rhubarb, so why not give this a little spin. So think a pancake cut in neat pieces, dusted with icing sugar and some nice fruit compote on the side and you get this Kaiserschmarrn. Sounds good?

Fluffiger Kaiserschmarrn mit Rhabarberkompott Continue Reading…

Sachertorte, Austria’s most famous Chocolate Cake

Echte österreichische Sachertorte

There hasn’t been enough chocolate on this blog yet. So Sachertorte it is! Ever heard of this delicious chocolate cake? It was invented in Austria and it has all the good stuff, lots of butter, lots of eggs (10 in total!), and chocolate, of course. Don’t bore me with cocoa, no, let’s go straight to chocolate. And with these delicious ingredients you make light and fluffy chocolate sponge cake. And to keep it all together, you use apricot jam as the glue. I just love it.

SachertorteI actually had the chance to eat it in Austria. Originally the cake comes from Vienna, I did have the chance to eat it in Vienna, but, gasp, didn’t like it that much. The one I really enjoyed a lot was in Salzburg, the town Mozart is from. Below picture was one of the first pictures I took with my current camera, the Sony Nex7. If you would like to learn more about food photography, please check these blog posts. I looks great, doesn’t it? Austria is busy exporting its Sachertorte. I can’t blame them for doing that. Because yes, you want to dig into this super rich cake, believe me! What I like best about this rich chocolate cake is that you can actually export it because it gets better over time. The apricot jam seals everything and just to be sure, you pour a thick layer of chocolate ganache on everything, because more chocolate is even better, isn’t it?Sachertorte Continue Reading…