Now that I ate 700 miles worth of New York, it's time to continue my gastronomic tour of Europe. This weekend, I made sure to taste the best of Vienna. Coming soon...Germany!
Awesome dinner near Mozarthaus - goulash, beef stew, salad
The apple studel cooking class at Schonbrunn Palace. Martin, our chef, did the entire presentation in German and English. He was wonderful. While I couldn't video the presentation, I did get the recipe for you:
Dough:
250g superfine flour
2g salt
50g egg
100g lukewarm water
20g sunflower oil
Mix all ingredients to a soft dough and knewad it until it looses from hands and table.
Tip: Form it to a ball and let it rest in vegetable oil for 30 minutes.
Put the dough on a flour-covered linen cloth and roll it in a rectangular shape.
Extend it on the back of your hands to a wafer thin layer.
Rox's note: He twirled it like pizza dough. It should be thin enough to read through.
Butter Breadcrumbs:
100g butter breadcrumbs, 50g butter
Heat the butter in the pan, add the breadcrumbs and roast them until they take on a gold-brown shine.
Cinnamon Sugar:
140g sugar, 10g cinnamon. Mix together
Filling:
150g butter breadcrumbs
150g cinnamon sugar
170g raisins
10g lemon juice
1100g peeled sour apples (like granny smith) cored and sliced
a shot of rum
Mix all ingredients well.
Assembly:
Put the filling in the extended layer of dough, cut off the thick ends nad roll it carefully with the cloth. Put onto a buttered baking tray and bake at 190C till it takes on a gold-brown shine. Tip: Put butter on the strudel as soon as it comes out of the oven.
Classic Vienna street food (you know I love street meat!)
Bratwurst - spicy and cheese-filled
Dessert first - french toast-like bread served with roasted plum sauce
and apricots surrounded by fresh cream and vanilla ice cream on a crust
Dinner: wiener schnitzel, mixed salad plate, and herb-filled ricotta cheese in fried pastry
Cafe Demel - classic Sacher Torte and coffee ice cream, as Demel was an ice creamery before it began making pastries.
Guidebooks will suggest you eat Sacher Torte at the Hotel Sacher, where it was invented, but my sources told me it was too dry there and that local Viennese enjoy their native dessert at Cafe Demel. They are right - moist and delicious. For a little history on the competition, check out this info from Wikipedia:
The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. It is traditionally served with whipped cream without any sugar in it (Standard German:Schlagsahne, Austrian Standard German: Schlagobers), as most Viennese consider the Sachertorte too "dry" to be eaten on its own.
The trademark for the "Original Sachertorte" was registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher. The recipe is a well-kept secret.[citation needed]
Until 1965, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the "Original Sachertorte." Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now called "Demels Sachertorte" and differs from the "Original" in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover, covering the entire cake.
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