Austrian Coffee Cake Recipes

AUSTRIAN COFFEE CAKE

Steps:

• Preheat oven to 190 deg C (375 deg F).
• Cream butter and sugar until light, beat in eggs gradually and fold in flour and salt with metal spoon, turn into greased ring mould cake tin (bundt) and bake 25 minutes.
• Cool cake and after it is cool return to mould ready for pouring in coffee - sweeten coffee and flavour with rum and slowly pour over cake whilst in tin.
• Turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds.

AUSTRIAN COFFEE AND WALNUT CAKE WITH COFFEE CREAM

Steps:

• First of all you need to toast all the walnuts, so spread them on a baking sheet and place in the pre-heated oven for 7-8 minutes. After that, reserve 10 halves to use as decoration later and finely chop the rest. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the coffee and walnuts) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, then fold in the coffee and chopped walnuts. This will take about 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon and a little bit more effort. What you should end up with is a soft mixture that drops off the spoon easily when you give it a sharp tap; if not, add a spot of water. Divide the mixture between the prepared sandwich tins, spreading the mixture around evenly. Then place the tins on the centre shelf of the oven and bake them for 30 minutes. While the cakes are cooking you can make up the syrup and the filling and topping. For the syrup, first place the coffee and sugar in a heatproof jug, then measure 2 fl oz (55 ml) boiling water into it and stir briskly until the coffee and sugar have dissolved, which will take about 1 minute. Next, the filling and topping, and all you do here is place all the ingredients, except the reserved walnuts, in a bowl and whisk them together till thoroughly blended. Then cover the bowl with clingfilm and chill till needed. When the cakes are cooked, ie, feel springy in the centre, remove them from the oven but leave them in their tins and prick them all over with a skewer while they are still hot. Now spoon the syrup as evenly as possible over each one and leave them to soak up the liquid as they cool in their tins. When they are absolutely cold, turn them out very carefully and peel off the base papers - it's a good idea to turn one out on to the plate you're going to serve it on. Then spread half the filling and topping mixture over the first cake, place the other cake carefully on top and spread the other half over. Finally, arrange the reserved walnut halves in a circle all around. It's a good idea to chill the cake if you're not going to serve it immediately. You can also watch how to toast nuts in our Cookery School Video on this page.

AUSTRIAN TOPFEN KUCHEN (CHEESE COFFEE CAKE)

Steps:

• Preheat the oven to 375°F.
• Proof the yeast in the water with the sugar.
• Melt the butter, add the milk, heat until lukewarm and add to the yeast sponge. Stir in the egg, salt and flour and blend until you have a rather soft dough.
• Turn the dough out onto a lightly floured work surface and knead until elastic and not sticky. Place the dough in a large buttered bowl, cover with a towel and let rise for about 1 hour or until doubled in bulk.
• Meanwhile make the filling: In a bowl, blend the cheese with the egg yolks and the heavy cream and sugar. Add the grated lemon rind, fold in the egg whites and set aside in a draft free place.
• Now return the dough to the work surface and divide it into 2 equal pieces; shape these into 2 oblong loaves and place in 2 buttered tube forms. Cover with a towel and let stand in a warm place for 45 minutes.
• Now make a shallow ditch in both cakes and fill with the cheese mixture. Place the two pans in the oven and bake until the cheese starts to turn light brown. This should take about 30 minutes. Cool on a rack. Yield: 2 cheese coffee cakes. Can be frozen.
• Breads Of The World.

AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)

Steps:

• Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
• Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
• Transfer milk to a small bowl; whisk in yeast.
• Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
• Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
• Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
• Beat in the lemon zest and vanilla.
• Beat in the egg yolks, one at a time, beating smooth after each addition.
• Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
• Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
• Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
• Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
• Decrease speed to lowest and beat in the raisins and the chopped almonds.
• Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
• Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
• Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
• Invert to mold to remove any of the almonds that have not stuck to the butter.
• Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
• Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
• About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
• Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
• Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
• Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.

AUSTRIAN COFFEE CREAM CAKE (MOKKATORTE)

Steps:

• Directions for Cake:.
• Separate the egg yolks and whites.
• Beat the egg yolks and sugar together until creamy.
• Add the ground almonds and the tablespoon of coffee.
• Beat the whites to a stiff froth. Fold this in alternately with the flour, until the whole is stiff but quite light.
• Grease 2 cake-tins and dust with flour.
• Bake in a moderate oven (350) for about 30 minutes.
• Fill AND cover with Mocha cream.
• Directions for Mocha Cream:.
• Beat the egg yolks with the sugar.
• Add the coffee and stir well.
• Put in a double boiler and cook until the mixture is like a creamy custard.
• Allow to cool.
• Beat the butter to a cream. Mix this in with the custard.
• Spread the cream on top of the lower half of the Torte. Place the other half on top. Cover the top and sides with the remainder.
• If you can get little imitation coffee beans in chocolate or sweets, they make a nice decoration. Otherwise, use real coffee beans.