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 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 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 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 in- gredients 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. Brush the lucky cake with the sugar mixture while it is still warm and sprinkle the almonds on it.

Greece France Prekmurska Tarta de Santiago

Ingredients Ingredients Dough: 300 g flour, 3 tbsp. lukewarm water, 1 tbsp. 1 egg, 1 tbsp. water, 125 g sugar, cinnamon, flour sugar, pinch of salt, 2 tbsp. oil, 2 tbsp. melted butter (approximately 2 cups) for brushing, sour cream Filling: 4 eggs, powdered sugar, untreated lemon peel, Filling: 250 g finely-grated almonds, cinnamon Poppy filling: 400 g ground poppy, 200 g sugar, cinna- mon to taste, 1 cup hot milk Preparation Apple filling: 500 g grated apple, 200 g sugar, cinnamon For the dough, beat the egg with water, sugar and to taste, grated peel of 1 untreated lemon, 1 tbsp. lemon juice a little cinnamon. Add the flour gradually until the Curd cheese filling: 200 g curd cheese, 1 whisked egg, mixture becomes foamy. Place the dough in a greased 2 tbsp. sour cream, 50 g sugar, 1 tsp. vanilla sugar, and floured baking pan. For the filling, beat the eggs 50 g softened raisins with the sugar and the lemon peel. When the mix- Nut filling: 50 g grated nuts, hazelnuts or walnuts (as ture becomes foamy, add the grated almonds and the desired), 4 tbsp. sour cream, 50 g sugar cinnamon. Place the mixture in the baking pan and bake for approximately 25-30 minutes in a preheated Preparation oven at 180 °C. For decoration, cut a cross out of Mix dough ingredients in a bowl. Knead the dough and paper as a template. Place the template in the middle let rise for 1 hour. Roll out dough and cut pieces to the of the cake and sprinkle the entire cake with powdered size of the baking sheet. Place a layer on the greased sugar. baking sheet and cover evenly with the poppy filling. Place the next layer of dough on top. Repeat the proce- dure with each of the other fillings (apple, curd cheese and nut filling). Brush each dough layer with melted butter. Mix the ingredients for each filling. Drizzle lemon juice and grated lemon peel over the apples. Distribute half of each filling on a layer of dough and cover with another layer. Place the uppermost dough and drizzle with melted butter. Repeat the procedure with the other half of the fillings. Keep in mind that a dough layer must always be on top. Cover the last layer of dough with sour cream. Bake approximately 1 hour at 180 °C. Spain Apfeltörte Dobos Torta

Ingredients Ingredients 2 cups flour, 1 tbsp. sugar, 1/2 tsp. salt, 2 tsp. baking For the dough: 6 eggs, 150 g powdered sugar, 1/2 package powder, 1/2 cup butter, 2/3 cup milk vanilla sugar, lemon juice, 120 g flour, 1/2 tsp. grated, untreated lemon peel Coating: apples, 1 cup sugar, 1/2 tsp. cinnamon For the cream: 100 g sugar, 150 g butter, 40 g cocoa powder, 1 tbsp. rum, 1/2 package vanilla sugar Preparation For the glaze: 150 g lump sugar, 1 tsp. lemon juice Mix the dry ingredients, first add butter, then milk. For decorating: biscuit crumbs, almond slivers, grated Roll out finished dough and place in a cake pan. Peel nuts, ground almonds (as desired) apples, core them, and cut them in slices. Lay the slices in rows on the dough. Preparation Mix sugar and cinnamon and distribute across the Beat egg yolk with half the powdered sugar until foamy. apples. Add flecks of butter. Add vanilla sugar, a few squirts of lemon juice and 2 tbsp. water. Beat egg whites with the remaining Recipe for the creme: 2 beaten eggs, 1 cup milk, 1/2 tsp. sugar until stiff. Add beaten egg whites, flour and cinnamon mixed with 1 cup sugar. lemon peel to the egg yolk mixture. In a preheated oven, bake 6 equally-thin cake layers at 200 °C (appro- Bake at 180 °C for approximately 30 minutes. ximately 10 minutes). Remove the finished layers carefully from the baking pan and let cool on a baking rack. For the cream, dissolve sugar in 50 ml water and let cool. Mix butter and cocoa powder and make into a syrup by stirring constantly. Beat cream until it is cold – then add rum and vanilla sugar. While stirring constantly, drizzle carmelized sugar with lemon juice onto the cake layers. Smooth and with a buttered knife, cut the glazed layer into 16 triangles. Put the other layers together with the cream to form a layer cake. Spread cream on the edge and then place the glazed cake layer on top. Decorate the cake edge as you wish. Keep cool until served.

Luxembourg Hungary Wienerbrød Kanelbulle

Ingredients Ingredients 1/2 cup butter, 1/3 cup flour, 7 g dry yeast, 1/2 cup warm 35 g yeast, 300 ml milk, 120 g butter, 100 g sugar, water, 1/2 cup hot milk, 1/4 cup sugar, 1 tsp. salt, 1 egg, 1 egg, 1 tsp. salt, 1 tbsp. ground cardamom, 750 g flour 4 cups flour, Glaze: 1/4 cup butter, 1/2 cup brown sugar, 3 tbsp. milk, powdered sugar to taste Filling: 100 g butter, 50 g sugar, 2 tbsp. cinnamon Glaze: 1 egg, 2 tbsp. water, coarse sugar Preparation Beat butter and 1/3 cup flour until creamy. Between Preparation two layers of wax paper, shape into a 20 x 15 cm large Dissolve the yeast in some milk in a bowl. Melt butter rectangle. Cool at least 1 hour in the refrigerator. When the butter mixture is firm, dissolve the yeast in a bowl and add to the yeast-milk mixture. Add the remaining with warm water. In a separate bowl, stir the hot milk, ingredients and knead the dough in the food processor sugar and salt. Let cool to lukewarm, then stir in the for approx. 10-15 minutes. Let covered dough rise yeast mixture and the egg. Add approximately 4 cups 30 minutes at room temperature. of flour and knead into a firm, bread-like, glistening dough. Roll out the dough into a 35 cm large square. Roll dough to a thickness of approx. 3 mm and a Distribute the cooled butter mixture on one side of the breadth of approx. 30 cm and spread with the soft rolled-out dough, fold the other side of the dough over butter. Mix sugar and cinnamon and sprinkle over the the butter and close on the edges. Roll out to 50 x 30 cm. dough. Roll this into a long roll and cut into 25 slices. Make three layers, wrap in foil and let cool for at least Place the slices with the cut side upwards in paper one hour. Roll out the cooled dough until it is pans and let rise covered on a baking sheet for approx. 50 x 30 cm, fold it and cool again. Repeat this procedure 60 minutes or until doubled. again, this time without folding. Cut the dough into approximately 1.5 cm wide and 30 cm long strips. Shape Mix egg and water, carefully brush the slices with this the strips into a loose knot like a . Let rise on and sprinkle with coarse sugar. Bake at 220 °C for a baking sheet until doubled. Bake for 8 minutes at 5-6 minutes. Let cool on the baking rack. 200 °C. Do not leave in oven too long. The finished pieces should be golden brown. Place on a plate and glaze while still warm. For the glaze: Warm butter, brown sugar and milk to form a smooth mixture. Thicken the mixture with powdered sugar so that it is easy to spread. Keep warm or prepare ahead of time and warm up if necessary. Spread thinly on the warm baked goods. Denmark Sweden Tompoezen

Ingredients Ingredients 360 g filo dough, 10 g powdered sugar, 80 g whipping 500 g frozen filo dough, 150 g melted butter, 1/2 tsp. cream, 250 g butter cream cinnamon, 150 g finely-chopped walnuts or almonds, 200 g sugar, 6 tbsp. honey, 1 cup water, 1 tbsp. lemon juice For decoration, you can either use finished pink fudge or 50 g powdered sugar and 1 tsp. strawberry syrup Preparation Let filo dough thaw and separate the sheets according Preparation to the instructions on the package. Protect dough that Roll filo dough out into 20 x 30 cm and 2 mm thick is not used against drying out with a clean, damp dish pieces. Cut dough with a knife into two 20 x 15 cm towel. Smooth out half the filo dough one layer after rectangles and place on a damp baking sheet. Bake the another and place on a greased baking sheet, coating filo dough for 20 minutes in a 220 °C oven and then let each layer quickly and wholly with the melted butter. cool. Add 10 g powdered sugar to the whipping cream Sprinkle the buttered dough with cinnamon and add and beat the mixture until stiff. Stir in the butter cream nuts and honey. Cut the Baklava into 5 cm pieces. Bake until the mixture becomes smooth. Then distribute in a 200 °C oven for approximately 30-35 minutes the cream mixture with a spatula. Spread one of the until the dough is brown and crispy. In the meantime, rectangles with the cream and place the other one on bring the sugar, water and lemon juice to a boil in a top with the smooth side upwards. To decorate, mix pot. Boil the mixture into a syrup while stirring 50 g powdered sugar with a spoonful of strawberry constantly for approximately 20 minutes. Take the syrup. Spread this pink mixture on the filo dough. Cut Baklava from the oven, let cool approximately the rectangle into four pieces. 5 minutes, and then pour the syrup over it.

The Netherlands Cyprus Shortbread Rupjmaizes kartojums

Ingredients Ingredients 225 g soft butter, 4 tbsp. sugar, 2 cups flour, 1/2 tsp. 300 g dark rye bread, 160 g sugar, cinnamon, 250 ml baking powder, 1/2 tsp. vanilla extract whipping cream, vanilla, 200 g cranberry jam, milk

Preparation Preparation Mix all ingredients and knead into a dough by hand. Crumb the rye bread and mix with the cinnamon and Press onto an ungreased baking sheet. Alternatively, half the sugar. Beat the cream until stiff, adding the roll out the cooled dough on a floured surface into a sugar and vanilla gradually. Layer the ingredients into 1.5 cm thick rectangle and cut into the appropriate a glass: first rye bread, then jam, then whipped cream, shape. Before baking, pierce the shortbread several then more bread, etc. Make the last layer bread and times with a fork. Bake at 180 °C for 15 to 20 minutes decorate with whipped cream. Serve with milk. until golden brown. Cut into wedges while still warm or break apart.

Great Britain Latvia Mazurek

Ingredients Ingredients Dough: 2 tbsp. sugar, pinch salt, 500 g flour, 1 package Dough: 250 g flour, 100 g sugar, 1 pinch salt, 180 g yeast, 1 package vanilla sugar, 2 tbsp. oil, 2 eggs, butter, 100 g powdered sugar, 2 egg yolks 260-270 ml lukewarm milk, 50 g melted butter, plum jam, raisins Filling: 1 l milk, 400 g powdered sugar, 50-100 g butter, vanilla sugar, 1 spoonful caramel, a few walnuts, candy Filling: 500 g curd cheese, 3 tbsp. sugar, 50 g melted for decoration butter, 1 package vanilla sugar, 1 tbsp. wheat flour, 2 eggs Preparation Put flour in a bowl. Add sugar, salt and butter and Preparation mix. Then add egg yolk and knead the dough. Let rise For the dough, mix all dry ingredients in a bowl. Add 2 hours covered in the refrigerator. Put the dough into eggs, flour, butter and oil and knead the dough until it the baking pan and Bake until golden brown. pulls away from the sides of the bowl. Sprinkle dough with flour, cover with a cloth and let rise 15 minutes in a warm place. After that, knead the dough again, For the filling, put milk and powdered sugar in a pot sprinkle with flour and let rise covered for another and bring to a boil while stirring constantly. Remove 1-1.5 hours. the pot from the stove. Add butter, vanilla sugar and For the curd cheese filling, place all ingredients in a caramel and stir. Let the mixture cool a bit and then bowl and stir well with the mixer. If the curd cheese spread it on the dough. Decorate the Mazurek with filling is too thick, add a little milk or rum. nuts and candy. Powdered sugar and fruits are also good for garnishing Cut the risen dough into 20-30 equal pieces. Place these on a greased baking sheet. Press the pieces down in the middle with a finger. Spread the edges of the with egg. Put the curd cheese filling on the Kolaches with a spoon and distribute to the edges. For decoration, use a teaspoon to put a dot of plum jam on the Kolaches. If the jam is too hard, thin it with rum. Finally, sprinkle the Kolaches with raisins. In a preheated oven, bake for approximately 15-20 minutes at 200 °C.

Czech Republic Poland Cozonac moldovenesc Streuselkuchen

Ingredients Ingredients 1 kg flour, 3 tbsp. sugar, 500 ml milk, beer yeast, salt, 250 g butter, 250 g sugar, 1 package vanilla sugar, 10 egg yolks, 1 whisked egg, 200 ml oil, 100 g lard, 4 eggs, 400 g flour, 1 pinch salt, 2 tsp. baking powder, vanilla, untreated lemon or orange peels, rum or 5 tbsp. milk, 850 g fruits to taste vanilla essence, 300 g ground walnuts, 1 tbsp. cocoa, 300 g crystal sugar, 1 tbsp. powdered sugar, 100 g For the : 100 g butter, 125 g sugar, 1 knife-point raisins, 2 tbsp. rum cinnamon, 150 g flour Preparation Place the flour in a deep bowl, stir 3 tbsp. sugar into Preparation 250 ml slightly warmed milk and let cool. Mix 4 tbsp. Preheat the oven to 160 °C. Mix butter, sugar and flour with the remaining 250 ml boiling milk and then vanilla sugar. Add four eggs, then carefully add the add to the remaining flour, stir a walnut-sized piece of flour, milk, salt and baking powder until a soft dough beer yeast with 1 tbsp. sugar, add to the flour-milk arises. Place the fruits on the dough. Then mix the mixture and keep warm while rising. Knead salt and ingredients for the streusel and sprinkle them on the egg yolk with the flour, add the cooled milk-sugar cake. Bake the cake for 45 minutes. mixture and knead for 1/4 hour. Gradually add oil, fresh pig lard, and aromas to taste (grated lemon or orange peel, rum or vanilla essences). After kneading for approximately 3/4 hour, the dough is finished (it should have bubbles) Let the covered dough rise in a warm place. Grind the walnuts and mix with the sifted cocoa, 3 tbsp. crystal sugar, raisins and 2 tbsp. rum. Place on a greased board and distribute the walnut mixture across the dough; roll together and place on a baking sheet. Keep warm for another hour. After that, brush with a whisked egg and sprinkle generously with crystal and vanilla sugar. The baking time is 15 minutes at 180 °C; after this, raise the temperature to 220 °C and bake the cake for another 30 minutes. Sift 1 tbsp. powdered sugar with a little vanilla over the still-warm cake.

Romania Germany Waffeln Sakotis

Ingredients Ingredients 1 kg flour, 3.5 dl milk, 100 g yeast, 4 eggs, 20 g salt, 1,250 g butter, 800 g sugar, 50 eggs, 1,250 g flour, 1 package vanilla sugar, 500 g butter, 600 g sugar 10 g lemon essence, 6 glasses of cream (20% fat), 100 g cognac Preparation Mix the flour with milk, yeast, the eggs, salt and Preparation vanilla sugar and knead into a smooth dough. Let rise Beat butter and sugar into a smooth mixture. While 30 minutes. Then add the melted butter and the sugar beating, add 1 to 2 eggs until all the eggs have been by kneading. Divide the dough into small portions of used up. First add flour and lemon essence, then the 100 g a piece and let rise another 15 minutes. cream and cognac. Stir until the mixture has a very Heat the waffle iron and do not grease it. Baking time smooth consistency. per waffle: approximately 3 minutes. Bake the Sakotis in a special oven where the dough is dripped slowly on a turning spit. Ideal for large family parties.

Belgium Lithuania Mliako s oriz

Ingredients 300 g rice, 500 ml water, 1 l fresh milk, 200 g sugar, cinnamon

Preparation Let the rice boil 30 minutes in water until soft. Add the cooked rice to boiling milk, add sugar and let boil a few minutes. Ladle the finished rice into cups. Add cinnamon as desired.

Bulgaria