Strawberry semolina strudel

When it comes to desserts, my sister triumphs with her delightful and varied strudels. The pastry is full buttered yet light whilst maintaining a crispy layer on top. As it bakes in the oven, it emits an aroma so enticing that waiting becomes unbearable. Ingredients: 250 g strawberries, sliced 2 egg yolks 300 g cottage cheese 2 1/2 + 1 tablespoon semolina 100 g icing … Continue reading Strawberry semolina strudel

Orange Sachercake

The original Austrian-Hungarian cake is not just Vienna’s most famous dessert but my grandma’s favourite as well. Whist the traditional Sachertorte is usually made with apricot jam and served with whipped cream, I prefer to use orange marmalade in my version as it goes extremely well with the deep dark chocolate. Serving with creme fraiche or sour cream gives some edge to the cake. Ingredients: … Continue reading Orange Sachercake

Dobos cake – Dobos torta

This Hungarian cake was named after its famous creator J√≥zsef C. Dobos (1847-1924). The key to its success is the multiple layers of sponge cake, the buttery chocolate filling and the crispy sweet caramel top. This cake definitely will win all your guests over and I promise you it’s not difficult to make.   Ingredients: 9 eggs 210 g icing sugar 210 g self rising … Continue reading Dobos cake – Dobos torta