2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Viennese specialties they are not numerous, but they are popular all over the world. Who hasn't heard of the famous Viennese schnitzel or the irresistible Sacher cake. The specialties coming from Vienna are unique, with characteristic taste and unique recipes. Here are some of them:
Viennese schnitzel
Austrian chefs claim that the most delicious schnitzel is made from Weisbrat - the round muscle of the calf's thigh. It is also called fake fillet.
Necessary products: 3 slices of white bread, 800 g beef weisbrat, 4 tbsp. flour, 2 eggs, 2 tbsp. butter, 2 tbsp. oil, salt and pepper to taste
Method of preparation: The middle of the bread is ground into small crumbs, which are left to dry. The meat is cut into four equal slices at a slight angle to the muscle fibers. Each piece is hammered between two sheets of cling film. A thickness of about 3 mm must be achieved.
Roll each of the schnitzels in salt and pepper. Sprinkle with plenty of flour, beat and dip first in beaten eggs and then in crumbs. A grid is formed with the blunt side of the knife blade. The schnitzels are stored in the freezer for 15-20 minutes.
Heat the butter and oil and fry the schnitzels in them. It takes either 3-4 minutes on each side. If necessary, add more fat when adding a new schnitzel.
The Viennese specialty is served with a slice of lemon and a potato salad.
Viennese Sacher cake
This cake is one of the most famous Viennese culinary specialties, popular all over the world.
Necessary products: 130 g butter, 110 g powdered sugar, vanilla, 6 egg yolks, 130 g chocolate couverture, 6 egg whites, 110 g crystal sugar, 130 g flour, apricot jam
For the glaze: 250 g chocolate, 200 g sugar, 125 ml water
Method of preparation: Heat the butter slightly and mix with the powdered sugar and vanilla until an air foam is obtained. Add the yolks and melted chocolate one after the other, stirring with egg wire. The whites are smashed in the snow. Crystal sugar is added to them and beaten until it hardens. Finally, add flour.
A 22 cm diameter cake tin is used for baking. It is lined with baking paper. Pour the mixture into the mold and smooth with a spatula. Bake in a preheated oven at 170 degrees. Until the pan rises, about 15 minutes at the beginning of baking, the oven is open one finger. Then bake for another hour in a closed oven.
While the marshmallow is baking, prepare the glaze. Bring the sugar and water to a boil and cook for 5 minutes, then allow to cool slightly. Heat the chocolate until soft and mix with the resulting lukewarm syrup to obtain a thick, smooth glaze.
The marsh is removed from the mold. When cool, cut horizontally into two pieces. The upper part is leveled by the irregularities by additional cutting.
The finished marshmallows are spread with slightly warmed apricot jam. Arrange on top of each other and spread on the sides. When the jam dries, cover the cake with the lukewarm icing.
More Austrian recipes: Summer strudel with cherries, Austrian cookies with marmalade, Stuffed beef schnitzels, Chocolate strudel, Austrian rice pudding.
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