VIENNESE CAKE RECIPES

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VIENNESE CAKE RECIPE - FOOD.COM

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!

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

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.

Nutrition Facts : Calories 4318.8, FatContent 257.2, SaturatedFatContent 130.8, CholesterolContent 2348.7, SodiumContent 1099.7, CarbohydrateContent 447.3, FiberContent 29.9, SugarContent 289.1, ProteinContent 98.4

VIENNESE CHOCOLATE-NUT CAKE RECIPE | ALLRECIPES



Viennese Chocolate-Nut Cake Recipe | Allrecipes 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    European    Austrian

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 loaf

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, CarbohydrateContent 51.4 g, CholesterolContent 65.5 mg, FatContent 33 g, FiberContent 2.8 g, ProteinContent 6.4 g, SaturatedFatContent 5.3 g, SodiumContent 289.6 mg, SugarContent 26.8 g

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