Viennese Cakes Food

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VIENNESE CHOCOLATE CREAM CAKE



Viennese Chocolate Cream Cake image

This is a Show Stopper and Delish! It's amazing that 9 ingredients can make this! Lots of work but worth it. Can be prepared a couple day ahead. Be sure to use cake flour.

Provided by Rita1652

Categories     Frozen Desserts

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

12 ounces semisweet chocolate, chopped coarsely
2 cups whipping cream, scalded
1 ounce coffee liqueur or 1 ounce chocolate liqueur
3 eggs, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/2 cup cake flour, sifted
1 tablespoon unsalted butter, melted
1 cup whipping cream, well chilled
3 tablespoons powdered sugar
6 ounces semisweet chocolate bars, room temperature (or slightly warmer)

Steps:

  • Chocolate Cream Filling:.
  • Slowly pour 1/2 cup of cream through a fine strainer into chocolate, whisking till all the cream is absorbed: continue slowly adding the rest of the cream till all absorbed.
  • Refrigerate uncovered until filling is consistency of sour cream about 4 hours. If to thick it does not whip up nicely.
  • Preheat oven to 375 degrees.
  • Prepare a 15 1/2 x 10 1/2 x 1 inch jelly roll pan lining with parchment paper and butter paper.
  • Meanwhile make Cake:.
  • Place eggs and sugar in top of a double boiler over simmering water and cook whisking until very warm to the touch 110 degrees.
  • Transfer egg mixture to a mixing bowl and beat at high speed until triple the volume and cooled to the touch about 5-7 minutes. Add in vanilla.
  • Add the sifted cake flour folding in gentle. Fold in the melted butter.
  • Spread batter into prepared pan and bake for 12 minutes till center springs back when lightly touched.
  • Cool 5 minutes, invert onto a clean damp towel. Remove pan and paper, cool to room temperature.
  • Line a 8 inch round cake pan with wax paper.
  • Cut a 8 inch circle from the a corner of the cooled cake and place in to pan.
  • Cut 2 strips about 13x 1 1/2 long and place along sides of pan, They should fit in even with the top of the pan. So trim if needed.
  • Filling:.
  • In a chilled bowl beat chocolate cream filling add the liqueur at medium speed until soft and fluffy peaks form, When mixture gets pale that is when its done. So be sure not to over beat! This is quick.
  • Spread filling into the pan spread evenly. Cut the remaining cake to fit over the filling will have to piece and trim the cake together to fit. Cover cake air tight and freeze until very firm about 2 hours. You can make a couple day ahead to this point.
  • Invert frozen cake onto serving cake dish.
  • Refrigerate.
  • Beat whipping cream until soft peaks form add sugar and beat till stiff peaks form.
  • Spread evenly over top and sides of cake then chill.
  • Make large chocolate curls with a vegetable peeler. Arrange them over the top and sides of the cake.
  • Return to refrigerator to thaw for about one-two hours.
  • Serve after all the oohs and aahs then hear them again as they enjoy it!

Nutrition Facts : Calories 557.6, Fat 48.2, SaturatedFat 29.4, Cholesterol 164.5, Sodium 57, Carbohydrate 34.2, Fiber 6.1, Sugar 16.5, Protein 8.5

VIENNESE CAKE



Viennese Cake image

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!

Provided by Scandigirl

Categories     Dessert

Time 1h10m

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.

VIENNESE WHIRLS



Viennese whirls image

These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat

Provided by Chelsie Collins

Categories     Afternoon tea, Dessert, Snack, Treat

Time 57m

Yield makes 10

Number Of Ingredients 10

200g slightly salted butter, softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
100g butter, softened
170g icing sugar
1 tsp vanilla extract
50g raspberry jam or strawberry jam

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
  • Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
  • Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
  • Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
  • While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
  • Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium

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