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
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 5 eggs, 30 tsp. baking sugar, 1/8 l oil, 1/8 l water, grated peel of an untreated lemon (quantity to taste), 1 package baking powder, 1 package vanilla sugar, 30 decagrams wheat flour, 3 rows melted baking chocolate, butter and wheat flour for the pan For sprinkling: castor sugar Separate eggs. Beat the egg yolk with 15 decagrams baking sugar until foamy. Add oil, water and grated lemon peel. Carefully mix in the wheat flour mixed with the baking powder and vanilla sugar alternating with the egg whites beaten stiff with the 15 decagrams baking sugar. Divide the mixture in half and stir the melted baking chocolate into one half. Alternately pour the light and dark mixtures into a well-greased and floured Gugelhupf pan. Bake in a 160 to 170 C oven for approximately 1 hour. Before serving, generously sprinkle Gugelhupf with castor sugar. 5 decilitres milk, 50 g yeast, 1 egg, 1 1/2 tsp. sugar, 1 tsp. salt, 1 tsp. cardamom, 1 kg flour, 100-150 g margarine or butter Filling: 1 tbsp. strawberry jam or marzipan, and whipped cream Heat milk and stir in a bowl with yeast. Add egg, sugar, salt, cardamom while stirring. Add flour until mixture becomes thick. Beat it until it glistens. Add the remaining flour to the dough and knead by hand. Reserve some flour for forming the balls. Knead the dough until it is smooth and pliable. Add the soft butter or margarine and knead the dough until it pulls away from your hands and the edges of the bowl. Cover the bowl with a dish towel and let the dough rise covered in a warm place until it has doubled. Place the dough on a board sprinkled with flour and shape it into 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 225 g flour mixed with baking powder, 1 dash salt, 55 g butter, 25 g castor sugar, 150 ml milk Preheat the oven to 220 C/gas level 7. Lightly grease a baking sheet. Mix flour and salt and add the butter bit by bit. First stir in the sugar, then the milk, until you have a soft dough. Place the dough on a floured surface and knead gently. Beat down until the dough is approx. 2 cm thick. Cut out circles of approx. 5 cm diameter and place on a baking sheet. Knead the remaining dough together and make into additional scones. 6 egg yolks, 100-180 g powdered sugar (according to taste), 50 cl Crème fraîche, 1 tsp. flour, prepared filo dough Beat egg yolk with sugar and crème fraîche, then add flour. Bring the mixture to a boil in a pot. Let boil 3-4 minutes while stirring constantly. Remove the pot from the stove and let cool at room temperature. With a small inverted bowl (or a cup, depending on the baking pan diameter), cut circles from the filo dough and place them in the individual pans. Fill with creme. Bake 15-20 minutes in a preheated oven. Serve 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 20 g yeast, 3 tbsp. sugar, 30 cl milk, 600 g very fine flour, 200 g butter, 2 egg yolks, 2 tbsp. powdered sugar, pinch of salt, 30 cl sour cream Filling: 250 g grated walnuts, 200 g sugar, 10 cl water, raisins, some rum, a few drops of lemon juice Mix all ingredients into a dough and knead well by hand until the dough no longer sticks. Divide the 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. 2 eggs, 100 g sugar, 100 g butter, vanilla, 250-300 g oatmeal Beat eggs and sugar. Melt the butter and add the eggs and sugar. Add vanilla and oatmeal to the mixture. Stir well. With a teaspoon, shape small cookies and place on a baking sheet coated with baking paper. Bake 8-10 minutes at 200 C until the cookies are golden brown. Slovakia Estonia
Tiramisu Imqaret 500 g Mascarpone, 3 tbsp. sugar, 3 eggs, 1 package sponge fingers, warm coffee for approx. 6 people, cocoa powder Put Mascarpone, sugar and eggs in a bowl. Stir until creamy. Lay the sponge fingers at right angles until they form a layer (the crème is sufficient for a tiramisu with two layers of approximately 25 x 35 cm). Drizzle carefully with coffee: the sponge fingers should not soak up too much or fall apart. Then distribute half the Mascarpone mixture on top and place the next layer of sponge fingers on top. Cover these with the creme. Sprinkle with a light layer of cocoa powder. Cool two to four hours before the tiramisu is served. 1 kg flour, 200 g sugar, 200 g butter, 2 eggs, 200 ml red wine, olive oil, powdered sugar For filling: 200 g pitted dried dates, 50 g sugar, 2 tbsp. Anisette, 1 pinch cinnamon, 1 pinch ground cloves, peel of 1 untreated orange, peel of 1 untreated lemon Mix flour, sugar and butter. Gradually add the eggs and add the wine and stir into a smooth dough. Cover with cling film and place in the refrigerator for 2 hours. In the meantime, place dates, sugar, aniseed, cinnamon, cloves and the untreated peels in a pan and bring to a boil. Boil until the mixture has become a smooth paste. 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 1 kg wheat flour, 1/2 tsp. salt, 25 g fresh yeast, 250 ml warm milk, 200 g sugar, 150 g melted butter, 6 eggs, 1 large pinch cinnamon, 1 large pinch coriader, grated untreated peel of 1 orange and 1 lemon For brushing: 1 egg yolk beaten with 5 cl cream For decorating: 150 g powdered sugar, juice of one lemon and one orange, 60 g slivered roasted almonds 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. 125 g butter, 125 g sugar, 4 eggs, 125 g flour, baking powder, vanilla sugar (if desired) Melt the butter. Add the sugar (and if desired the vanilla sugar) and stir with a spoon. Add the 4 eggs individually, then the flour and the baking powder. Stir the dough with a spoon. Place the dough into the Madeleine pans. Bake 10 minutes at 170 C. 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 gibanica Tarta de Santiago Dough: 300 g flour, 3 tbsp. lukewarm water, 1 tbsp. sugar, pinch of salt, 2 tbsp. oil, 2 tbsp. melted butter for brushing, sour cream Filling: Poppy filling: 400 g ground poppy, 200 g sugar, cinnamon to taste, 1 cup hot milk Apple filling: 500 g grated apple, 200 g sugar, cinnamon to taste, grated peel of 1 untreated lemon, 1 tbsp. lemon juice Curd cheese filling: 200 g curd cheese, 1 whisked egg, 2 tbsp. sour cream, 50 g sugar, 1 tsp. vanilla sugar, 50 g softened raisins Nut filling: 50 g grated nuts, hazelnuts or walnuts (as desired), 4 tbsp. sour cream, 50 g sugar Mix dough ingredients in a bowl. Knead the dough and let rise for 1 hour. Roll out dough and cut pieces to the size of the baking sheet. Place a layer on the greased baking sheet and cover evenly with the poppy filling. Place the next layer of dough on top. Repeat the procedure 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. Slovenia 1 egg, 1 tbsp. water, 125 g sugar, cinnamon, flour (approximately 2 cups) Filling: 4 eggs, powdered sugar, untreated lemon peel, 250 g finely-grated almonds, cinnamon For the dough, beat the egg with water, sugar and a little cinnamon. Add the flour gradually until the mixture becomes foamy. Place the dough in a greased and floured baking pan. For the filling, beat the eggs with the sugar and the lemon peel. When the mixture becomes foamy, add the grated almonds and the cinnamon. Place the mixture in the baking pan and bake for approximately 25-30 minutes in a preheated oven at 180 C. For decoration, cut a cross out of paper as a template. Place the template in the middle of the cake and sprinkle the entire cake with powdered sugar. Spain
Apfeltörte Dobos Torta 2 cups flour, 1 tbsp. sugar, 1/2 tsp. salt, 2 tsp. baking powder, 1/2 cup butter, 2/3 cup milk Coating: apples, 1 cup sugar, 1/2 tsp. cinnamon Mix the dry ingredients, first add butter, then milk. Roll out finished dough and place in a cake pan. Peel apples, core them, and cut them in slices. Lay the slices in rows on the dough. Mix sugar and cinnamon and distribute across the apples. Add flecks of butter. Recipe for the creme: 2 beaten eggs, 1 cup milk, 1/2 tsp. cinnamon mixed with 1 cup sugar. Bake at 180 C for approximately 30 minutes. For the dough: 6 eggs, 150 g powdered sugar, 1/2 package vanilla sugar, lemon juice, 120 g flour, 1/2 tsp. grated, untreated lemon peel For the cream: 100 g sugar, 150 g butter, 40 g cocoa powder, 1 tbsp. rum, 1/2 package vanilla sugar For the glaze: 150 g lump sugar, 1 tsp. lemon juice For decorating: biscuit crumbs, almond slivers, grated nuts, ground almonds (as desired) Beat egg yolk with half the powdered sugar until foamy. Add vanilla sugar, a few squirts of lemon juice and 2 tbsp. water. Beat egg whites with the remaining sugar until stiff. Add beaten egg whites, flour and lemon peel to the egg yolk mixture. In a preheated oven, bake 6 equally-thin cake layers at 200 C (approximately 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 1/2 cup butter, 1/3 cup flour, 7 g dry yeast, 1/2 cup warm water, 1/2 cup hot milk, 1/4 cup sugar, 1 tsp. salt, 1 egg, 4 cups flour, Glaze: 1/4 cup butter, 1/2 cup brown sugar, 3 tbsp. milk, powdered sugar to taste Beat butter and 1/3 cup flour until creamy. Between two layers of wax paper, shape into a 20 x 15 cm large rectangle. Cool at least 1 hour in the refrigerator. When the butter mixture is firm, dissolve the yeast in a bowl with warm water. In a separate bowl, stir the hot milk, sugar and salt. Let cool to lukewarm, then stir in the yeast mixture and the egg. Add approximately 4 cups of flour and knead into a firm, bread-like, glistening dough. Roll out the dough into a 35 cm large square. Distribute the cooled butter mixture on one side of the rolled-out dough, fold the other side of the dough over the butter and close on the edges. Roll out to 50 x 30 cm. Make three layers, wrap in foil and let cool for at least one hour. Roll out the cooled dough until it is 50 x 30 cm, fold it and cool again. Repeat this procedure again, this time without folding. Cut the dough into approximately 1.5 cm wide and 30 cm long strips. Shape the strips into a loose knot like a pretzel. Let rise on a baking sheet until doubled. Bake for 8 minutes at 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 35 g yeast, 300 ml milk, 120 g butter, 100 g sugar, 1 egg, 1 tsp. salt, 1 tbsp. ground cardamom, 750 g flour Filling: 100 g butter, 50 g sugar, 2 tbsp. cinnamon Glaze: 1 egg, 2 tbsp. water, coarse sugar Dissolve the yeast in some milk in a bowl. Melt butter and add to the yeast-milk mixture. Add the remaining ingredients and knead the dough in the food processor for approx. 10-15 minutes. Let covered dough rise 30 minutes at room temperature. Roll dough to a thickness of approx. 3 mm and a breadth of approx. 30 cm and spread with the soft butter. Mix sugar and cinnamon and sprinkle over the dough. Roll this into a long roll and cut into 25 slices. Place the slices with the cut side upwards in paper pans and let rise covered on a baking sheet for approx. 60 minutes or until doubled. Mix egg and water, carefully brush the slices with this and sprinkle with coarse sugar. Bake at 220 C for 5-6 minutes. Let cool on the baking rack. Sweden
Tompoezen Baklava 360 g filo dough, 10 g powdered sugar, 80 g whipping cream, 250 g butter cream For decoration, you can either use finished pink fudge or 50 g powdered sugar and 1 tsp. strawberry syrup Roll filo dough out into 20 x 30 cm and 2 mm thick pieces. Cut dough with a knife into two 20 x 15 cm rectangles and place on a damp baking sheet. Bake the filo dough for 20 minutes in a 220 C oven and then let cool. Add 10 g powdered sugar to the whipping cream and beat the mixture until stiff. Stir in the butter cream until the mixture becomes smooth. Then distribute the cream mixture with a spatula. Spread one of the rectangles with the cream and place the other one on top with the smooth side upwards. To decorate, mix 50 g powdered sugar with a spoonful of strawberry syrup. Spread this pink mixture on the filo dough. Cut the rectangle into four pieces. 500 g frozen filo dough, 150 g melted butter, 1/2 tsp. cinnamon, 150 g finely-chopped walnuts or almonds, 200 g sugar, 6 tbsp. honey, 1 cup water, 1 tbsp. lemon juice Let filo dough thaw and separate the sheets according to the instructions on the package. Protect dough that is not used against drying out with a clean, damp dish towel. Smooth out half the filo dough one layer after another and place on a greased baking sheet, coating each layer quickly and wholly with the melted butter. Sprinkle the buttered dough with cinnamon and add nuts and honey. Cut the Baklava into 5 cm pieces. Bake in a 200 C oven for approximately 30-35 minutes until the dough is brown and crispy. In the meantime, bring the sugar, water and lemon juice to a boil in a pot. Boil the mixture into a syrup while stirring constantly for approximately 20 minutes. Take the Baklava from the oven, let cool approximately 5 minutes, and then pour the syrup over it. The Netherlands Cyprus
Shortbread Rupjmaizes kartojums 225 g soft butter, 4 tbsp. sugar, 2 cups flour, 1/2 tsp. baking powder, 1/2 tsp. vanilla extract Mix all ingredients and knead into a dough by hand. Press onto an ungreased baking sheet. Alternatively, roll out the cooled dough on a floured surface into a 1.5 cm thick rectangle and cut into the appropriate shape. Before baking, pierce the shortbread several times with a fork. Bake at 180 C for 15 to 20 minutes until golden brown. Cut into wedges while still warm or break apart. 300 g dark rye bread, 160 g sugar, cinnamon, 250 ml whipping cream, vanilla, 200 g cranberry jam, milk Crumb the rye bread and mix with the cinnamon and half the sugar. Beat the cream until stiff, adding the sugar and vanilla gradually. Layer the ingredients into a glass: first rye bread, then jam, then whipped cream, then more bread, etc. Make the last layer bread and decorate with whipped cream. Serve with milk. Great Britain Latvia
Kolach Mazurek Dough: 2 tbsp. sugar, pinch salt, 500 g flour, 1 package yeast, 1 package vanilla sugar, 2 tbsp. oil, 2 eggs, 260-270 ml lukewarm milk, 50 g melted butter, plum jam, raisins Filling: 500 g curd cheese, 3 tbsp. sugar, 50 g melted butter, 1 package vanilla sugar, 1 tbsp. wheat flour, 2 eggs For the dough, mix all dry ingredients in a bowl. Add eggs, flour, butter and oil and knead the dough until it 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, sprinkle with flour and let rise covered for another 1-1.5 hours. For the curd cheese filling, place all ingredients in a bowl and stir well with the mixer. If the curd cheese filling is too thick, add a little milk or rum. 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 Kolaches 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. Dough: 250 g flour, 100 g sugar, 1 pinch salt, 180 g butter, 100 g powdered sugar, 2 egg yolks Filling: 1 l milk, 400 g powdered sugar, 50-100 g butter, vanilla sugar, 1 spoonful caramel, a few walnuts, candy for decoration Put flour in a bowl. Add sugar, salt and butter and mix. Then add egg yolk and knead the dough. Let rise 2 hours covered in the refrigerator. Put the dough into the baking pan and Bake until golden brown. For the filling, put milk and powdered sugar in a pot and bring to a boil while stirring constantly. Remove the pot from the stove. Add butter, vanilla sugar and caramel and stir. Let the mixture cool a bit and then spread it on the dough. Decorate the Mazurek with nuts and candy. Powdered sugar and fruits are also good for garnishing Czech Republic Poland
Cozonac moldovenesc Streuselkuchen 1 kg flour, 3 tbsp. sugar, 500 ml milk, beer yeast, salt, 10 egg yolks, 1 whisked egg, 200 ml oil, 100 g lard, vanilla, untreated lemon or orange peels, rum or vanilla essence, 300 g ground walnuts, 1 tbsp. cocoa, 300 g crystal sugar, 1 tbsp. powdered sugar, 100 g raisins, 2 tbsp. rum Place the flour in a deep bowl, stir 3 tbsp. sugar into 250 ml slightly warmed milk and let cool. Mix 4 tbsp. flour with the remaining 250 ml boiling milk and then add to the remaining flour, stir a walnut-sized piece of beer yeast with 1 tbsp. sugar, add to the flour-milk mixture and keep warm while rising. Knead salt and egg yolk with the flour, add the cooled milk-sugar 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. 250 g butter, 250 g sugar, 1 package vanilla sugar, 4 eggs, 400 g flour, 1 pinch salt, 2 tsp. baking powder, 5 tbsp. milk, 850 g fruits to taste For the streusel: 100 g butter, 125 g sugar, 1 knife-point cinnamon, 150 g flour Preheat the oven to 160 C. Mix butter, sugar and vanilla sugar. Add four eggs, then carefully add the flour, milk, salt and baking powder until a soft dough arises. Place the fruits on the dough. Then mix the ingredients for the streusel and sprinkle them on the cake. Bake the cake for 45 minutes. Romania Germany
Waffeln Sakotis 1 kg flour, 3.5 dl milk, 100 g yeast, 4 eggs, 20 g salt, 1 package vanilla sugar, 500 g butter, 600 g sugar Mix the flour with milk, yeast, the eggs, salt and vanilla sugar and knead into a smooth dough. Let rise 30 minutes. Then add the melted butter and the sugar by kneading. Divide the dough into small portions of 100 g a piece and let rise another 15 minutes. Heat the waffle iron and do not grease it. Baking time per waffle: approximately 3 minutes. 1,250 g butter, 800 g sugar, 50 eggs, 1,250 g flour, 10 g lemon essence, 6 glasses of cream (20% fat), 100 g cognac Beat butter and sugar into a smooth mixture. While beating, add 1 to 2 eggs until all the eggs have been used up. First add flour and lemon essence, then the cream and cognac. Stir until the mixture has a very smooth consistency. 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 300 g rice, 500 ml water, 1 l fresh milk, 200 g sugar, cinnamon 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