Viennese Cake Recipes

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VIENNESE PLUM CAKE



Viennese Plum Cake image

"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup plus 1 tablespoon sugar, divided
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups sliced fresh or frozen plums (about 1-3/4 pounds fresh)
1/4 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter, cubed
3 tablespoons chopped walnuts, optional

Steps:

  • In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

VIENNESE CAKE WITH CHOCOLATE



Viennese Cake with Chocolate image

Feel the spirit of Viennese master cake chefs and the sweetness of the Austrian capital with this amazing Viennese Cake with Chocolate.

Provided by marcheva14

Categories     Cakes

Time 1h5m

Yield 12

Number Of Ingredients 12

layer
dark chocolate - 5.5 oz (150 g)
butter - 4/5 cup (200 g), softened
sugar - 2/5 cup (100 g)
flour - 2 tbsp
eggs - 4
salt - 1 pinch
cream
dark chocolate - 7 oz (200 g)
confectionery cream - 1 2/3 cups (400 g)
sugar - 2 tbsp
rum - 2 tbsp

Steps:

  • 1. Melt the chocolate for the layer in a water bath. Let it cool. Beat the softened butter with the sugar, add the yolks 1 by 1 and the cooled chocolate. Slowly add the sifted flour .
  • 2. Beat the whites with a pinch of salt into hard snow and carefully add them to the chocolate mixture.
  • Bake in a cake form with baking paper at 360°F (180 °C) for about 40 min. The middle of the cake needs to be slightly creamy
  • 3. Heat the confectionery cream on the stove and add the pieces of dark chocolate to it. Let it melt and leave it to cool for 2 hours in the fridge. Then beat with a mixer to a fluffy cream. Add the rum .
  • 4. Cut the cake layer into 2 and fill it with 2/3 of the cream. Use the rest of the cream to decorate the cake on top.

VIENNESE CHOCOLATE-NUT CAKE



Viennese Chocolate-Nut Cake image

Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.

Provided by christlk

Categories     World Cuisine Recipes     European     Austrian

Time 1h30m

Yield 10

Number Of Ingredients 8

1 ¼ cups margarine
1 ¼ cups white sugar
4 eggs
1 cup all-purpose flour
1 cup cornstarch
1 cup ground hazelnuts
6 tablespoons unsweetened cocoa powder
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
  • Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g

VIENNESE WHIRLS



Viennese whirls image

These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat

Provided by Chelsie Collins

Categories     Afternoon tea, Dessert, Snack, Treat

Time 57m

Yield makes 10

Number Of Ingredients 10

200g slightly salted butter, softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
100g butter, softened
170g icing sugar
1 tsp vanilla extract
50g raspberry jam or strawberry jam

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
  • Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
  • Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
  • Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
  • While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
  • Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium

VIENNESE CAKES



Viennese Cakes image

These are sweet 'stick to the gums' cakes. Very simple to make and look very pretty on a tray if you use a red jam.

Provided by Angela Sara

Categories     Dessert

Time 25m

Yield 18 serving(s)

Number Of Ingredients 5

8 ounces cake flour
8 ounces margarine
3 ounces icing sugar
jam (to decorate)
icing sugar (to decorate)

Steps:

  • Also need 18 paper cake cases.
  • Preheat the oven to Gas 4/360F degrees.
  • Put the icing sugar and margarine in a processer and beat until smooth.
  • Add the flour and mix, the texture should be very soft.
  • Spoon or pipe the mixture into the paper cases.
  • Bake for about 20 minutes.
  • When cooled dust with icing sugar and drop a small amount of jam in the centre of each cake.

Nutrition Facts : Calories 157.5, Fat 10.3, SaturatedFat 1.8, Sodium 119.1, Carbohydrate 15.3, Fiber 0.2, Sugar 4.7, Protein 1.2

VIENNESE CAKE



Viennese Cake image

This Austrian recipe was given to me years ago when we were on a ski-vacation to Vent in South Tyrol by the owners of Hotel Post. I have made it for guests and birthdays for many year, and it always receives compliments and recipe requests. You will not regret making the efford!

Provided by Scandigirl

Categories     Dessert

Time 1h10m

Yield 1 Layer Cake

Number Of Ingredients 16

2 ounces cocoa powder
3 ounces pastry flour
8 egg yolks
1 whole egg
6 ounces fine sugar
1 tablespoon water
2 ounces graham crackers
2 ounces ground almonds
8 egg whites
2 tablespoons icing sugar
2 cups whipping cream
2 tablespoons icing sugar
1 can pitted cherries
3 tablespoons Tia Maria
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together the cocoa powder and the flour in a bowl and set aside.
  • In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
  • Blend the Graham crackers and the powdered almonds with the egg mixture.
  • Put the egg whites in another bowl and beat until stiff.
  • Add the icing sugar and continue to beat for 30 seconds.
  • Fold the beaten egg whites in with the egg yolk mixture.
  • Add the cocoa and flour mixture and fold again.
  • Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
  • Remove and let stand for 5 minutes, then turn onto a cake rack.
  • Frosting: Whip the cream until quite firm, then blend in the icing sugar.
  • Put the pitted cherries along with half the juice in a saucepan.
  • Bring to a boil over medium heat and add the Tia Maria.
  • Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
  • Continue to cook for 2-3 minutes, stirring constantly.
  • Let stand to cool.
  • Cut the cake into 3 equal layers.
  • Cover the bottom layer with cherries and the next two layers with whipped cream.
  • Decorate with cherries and grated chocolate.

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