Sweet Europe Let Yourself Be Seduced…

Imprint: Institut der Regionen Europas Franz-Josef-Kai 1 A-5020 Salzburg Café d‘Europe | 09 | 05 | 2006 | www.cafeeurope.at Sweet Europe Let yourself be seduced… Musterstraße 12 · A-1010 Vienna · t +43 1 123 45-0 · f +43 1 123 45-0 · [email protected] · www.eu2006.at Musterstraße 12 · A-1010 Vienna · t +43 1 123 45-0 · f +43 1 123 45-0 · [email protected] · www.eu2006.at The sweet side of Europe. Since time immemorial, sweet treats have been served with coffee in European coffee houses. The café is a place for appointments, a meeting place with friends. People talk here, gossip, read, write and especially enjoy here. The European coffee houses seduce us with their rich culinary variety. In this little booklet, 27 countries present their typical sweet dishes. Let the delicious variety of Europe melt on your tongue! We wish you great enjoyment and limitless relish with Europe’s sweet cuisine. Gugelhupf Laskiaispulla Ingredients Ingredients 5 eggs, 30 tsp. baking sugar, 1/8 l oil, 1/8 l water, 5 decilitres milk, 50 g yeast, 1 egg, 1 1/2 tsp. sugar, grated peel of an untreated lemon (quantity to taste), 1 tsp. salt, 1 tsp. cardamom, 1 kg flour, 100-150 g 1 package baking powder, 1 package vanilla sugar, margarine or butter 30 decagrams wheat flour, 3 rows melted baking chocolate, butter and wheat flour for the pan Filling: 1 tbsp. strawberry jam or marzipan, and whipped cream For sprinkling: castor sugar Preparation Preparation Heat milk and stir in a bowl with yeast. Add egg, sugar, Separate eggs. Beat the egg yolk with 15 decagrams salt, cardamom while stirring. Add flour until mixture baking sugar until foamy. Add oil, water and grated becomes thick. Beat it until it glistens. lemon peel. Carefully mix in the wheat flour mixed Add the remaining flour to the dough and knead by with the baking powder and vanilla sugar – alternating hand. Reserve some flour for forming the balls. Knead with the egg whites beaten stiff with the 15 decagrams the dough until it is smooth and pliable. Add the soft baking sugar. Divide the mixture in half and stir the butter or margarine and knead the dough until it melted baking chocolate into one half. Alternately pour pulls away from your hands and the edges of the bowl. the light and dark mixtures into a well-greased and Cover the bowl with a dish towel and let the dough rise floured Gugelhupf pan. Bake in a 160 to 170 °C oven covered in a warm place until it has doubled. Place the for approximately 1 hour. Before serving, generously dough on a board sprinkled with flour and shape it into sprinkle Gugelhupf with castor sugar. large balls. Brush the risen balls with whisked egg and sprinkle with sugar. Bake 8-10 minutes in a 225 °C oven. Cover the finished balls with a dish towel and let them cool. Cut off the top part of the balls and fill the lower, larger part with 1 tbsp. strawberry jam or marzipan. Add whipped cream and put the cut-off top back on again. Austria Finland Scones Pasteis de nata Ingredients Ingredients 225 g flour mixed with baking powder, 1 dash salt, 6 egg yolks, 100-180 g powdered sugar (according to 55 g butter, 25 g castor sugar, 150 ml milk taste), 50 cl Crème fraîche, 1 tsp. flour, prepared filo dough Preparation Preheat the oven to 220 °C/gas level 7. Lightly grease Preparation a baking sheet. Beat egg yolk with sugar and crème fraîche, then add Mix flour and salt and add the butter bit by bit. flour. Bring the mixture to a boil in a pot. First stir in the sugar, then the milk, until you have Let boil 3-4 minutes while stirring constantly. Remove a soft dough. the pot from the stove and let cool at room tempera- Place the dough on a floured surface and knead gently. ture. With a small inverted bowl (or a cup, depending Beat down until the dough is approx. 2 cm thick. Cut on the baking pan diameter), cut circles from the filo out circles of approx. 5 cm diameter and place on a dough and place them in the individual pans. Fill with baking sheet. Knead the remaining dough together and creme. Bake 15-20 minutes in a preheated oven. Serve make into additional scones. cold or warm. Brush the surface of the scones with a little milk. Bake 12-15 minutes until the scones have risen nicely and are golden brown. Cool on a baking rack. Serve with butter, marmalade or whipped cream. Ireland Portugal Orecovy Zavin Kaerahelbeküpsise Ingredients Ingredients 20 g yeast, 3 tbsp. sugar, 30 cl milk, 600 g very fine 2 eggs, 100 g sugar, 100 g butter, vanilla, 250-300 g flour, 200 g butter, 2 egg yolks, 2 tbsp. powdered sugar, oatmeal pinch of salt, 30 cl sour cream Preparation Filling: 250 g grated walnuts, 200 g sugar, 10 cl water, Beat eggs and sugar. Melt the butter and add the eggs raisins, some rum, a few drops of lemon juice and sugar. Add vanilla and oatmeal to the mixture. Stir well. With a teaspoon, shape small cookies and Preparation place on a baking sheet coated with baking paper. Bake Mix all ingredients into a dough and knead well by 8-10 minutes at 200 °C until the cookies are golden hand until the dough no longer sticks. Divide the brown. dough into three small loaves and let rise in a warm place for approximately two hours. Roll each of the loaves out until they are 5 mm thick. (Arrange the dough across the baking sheet so that all three rolls fit well next to one another on the sheet.) For the filling, stir all ingredients and brush them across the dough. Then carefully roll the dough up into a snail shape. Let the rolled-up, filled cake rise another 30 minutes in a warm place. Brush with egg yolk in order to make the surface shine. Then place in the oven and bake for approximately 40 minutes at 180 °C until the cake is a nice brown color. Slovakia Estonia Tiramisu Imqaret Ingredients Ingredients 500 g Mascarpone, 3 tbsp. sugar, 3 eggs, 1 package 1 kg flour, 200 g sugar, 200 g butter, 2 eggs, 200 ml red sponge fingers, warm coffee for approx. 6 people, wine, olive oil, powdered sugar cocoa powder For filling: 200 g pitted dried dates, 50 g sugar, 2 tbsp. Preparation Anisette, 1 pinch cinnamon, 1 pinch ground cloves, peel Put Mascarpone, sugar and eggs in a bowl. Stir until of 1 untreated orange, peel of 1 untreated lemon creamy. Lay the sponge fingers at right angles until they form a layer (the crème is sufficient for a tiramisu with Preparation two layers of approximately 25 x 35 cm). Drizzle carefully Mix flour, sugar and butter. Gradually add the eggs and with coffee: the sponge fingers should not soak up too add the wine and stir into a smooth dough. Cover with much or fall apart. Then distribute half the Mascarpone cling film and place in the refrigerator for 2 hours. In mixture on top and place the next layer of sponge fingers the meantime, place dates, sugar, aniseed, cinnamon, on top. Cover these with the creme. Sprinkle with a light cloves and the untreated peels in a pan and bring to a layer of cocoa powder. Cool two to four hours before the boil. Boil until the mixture has become a smooth paste. tiramisu is served. Roll out the dough in strips, preferably with a pasta machine on level 2. Distribute the date paste across the dough and fold together from both sides. Cut on both sides with a sharp knife. Bake Imqaret in boiling olive oil until golden brown. Sprinkle with powdered sugar and serve warm. Italy Malta Vasilopita Madeleines Ingredients Ingredients 1 kg wheat flour, 1/2 tsp. salt, 25 g fresh yeast, 250 ml 125 g butter, 125 g sugar, 4 eggs, 125 g flour, baking warm milk, 200 g sugar, 150 g melted butter, 6 eggs, powder, vanilla sugar (if desired) 1 large pinch cinnamon, 1 large pinch coriader, grated untreated peel of 1 orange and 1 lemon Preparation For brushing: 1 egg yolk beaten with 5 cl cream Melt the butter. Add the sugar (and if desired the For decorating: 150 g powdered sugar, juice of one vanilla sugar) and stir with a spoon. Add the 4 eggs lemon and one orange, 60 g slivered roasted almonds individually, then the flour and the baking powder. Stir the dough with a spoon. Place the dough into the Preparation Madeleine pans. Bake 10 minutes at 170 °C. Mix flour in a bowl with salt. Stir the yeast with half the milk, 1 tsp sugar and some flour. Let the dough rise covered for 20 minutes. Work the remaining ingredients into a smooth dough and beat until it pulls away from the bottom of the bowl. Let rise covered in a warm place for approximately one hour. Cover a round cake pan with baking paper and place the dough in it. Place a small coin in the cake! Whoever finds the coin is lucky! Place covered in a warm place until it has doubled. Paint with the egg yolk-cream mixture and bake in a preheated oven at 180 °C for approximately 1 hour. For the sugar mixture, stir 150 g sugar with a 90 ml mixture of orange and lemon juice and water until the sugar has dissolved.

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