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Let yourself be seduced…

Café d‘Europe | 09 | 05 | 2006 | www.cafeeurope.at

Institut der Regionen EuropasFranz-Josef-Kai 1A-5020 Salzburg

Imprint:

Sweet Europe



The sweet side of Europe.

Since time immemorial, sweet treats have been servedwith coffee in European coffee houses.

The café is a place for appointments, a meeting placewith friends. People talk here, gossip, read, write and

especially enjoy here.

The European coffee houses seduce us with their richculinary variety. In this little booklet, 27 countriespresent their typical sweet dishes. Let the delicious variety of Europe melt on your tongue! We wish yougreat enjoyment and limitless relish with Europe’ssweet cuisine.



Ingredients

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 our, 3 rows melted bakingchocolate, butter and wheat our for the pan

For sprinkling: castor sugar

PreparationSeparate eggs. Beat the egg yolk with 15 decagramsbaking sugar until foamy. Add oil, water and gratedlemon peel. Carefully mix in the wheat our mixedwith the baking powder and vanilla sugar – alternating

with the egg whites beaten stiff with the 15 decagramsbaking 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 andoured Gugelhupf pan. Bake in a 160 to 170 °C ovenfor approximately 1 hour. Before serving, generously

sprinkle Gugelhupf with castor sugar.

Austria

Gugelhupf Laskiaispulla

Ingredients

5 decilitres milk, 50 g yeast, 1 egg, 1 1/2 tsp. sugar,1 tsp. salt, 1 tsp. cardamom, 1 kg our, 100-150 gmargarine or butter

Filling: 1 tbsp. strawberry jam or marzipan, andwhipped cream

Preparation

Heat milk and stir in a bowl with yeast. Add egg, sugar,salt, cardamom while stirring. Add our until mixturebecomes thick. Beat it until it glistens.Add the remaining our to the dough and knead byhand. Reserve some our for forming the balls. Kneadthe dough until it is smooth and pliable. Add the soft

butter or margarine and knead the dough until itpulls away from your hands and the edges of the bowl.

Cover the bowl with a dish towel and let the dough risecovered in a warm place until it has doubled. Place thedough on a board sprinkled with our and shape it into

large balls. Brush the risen balls with whisked egg andsprinkle with sugar.Bake 8-10 minutes in a 225 °C oven. Cover the nishedballs with a dish towel and let them cool. Cut off the

top part of the balls and ll the lower, larger part with1 tbsp. strawberry jam or marzipan. Add whipped

cream and put the cut-off top back on again.

Finland



Ingredients

225 g our mixed with baking powder, 1 dash salt,55 g butter, 25 g castor sugar, 150 ml milk

PreparationPreheat the oven to 220 °C/gas level 7. Lightly greasea baking sheet.Mix our 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 oured 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 abaking sheet. Knead the remaining dough together and

make into additional scones.

Brush the surface of the scones with a little milk. Bake12-15 minutes until the scones have risen nicely and

are golden brown.Cool on a baking rack. Serve with butter, marmalade

or whipped cream.

Ireland

Scones Pasteis de nata

Ingredients

6 egg yolks, 100-180 g powdered sugar (according totaste), 50 cl Crème fraîche, 1 tsp. our, prepared lo

dough

PreparationBeat egg yolk with sugar and crème fraîche, then addour. 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 tempera-ture. With a small inverted bowl (or a cup, dependingon the baking pan diameter), cut circles from the lo

dough and place them in the individual pans. Fill withcreme. Bake 15-20 minutes in a preheated oven. Servecold or warm.

Portugal



Ingredients

500 g Mascarpone, 3 tbsp. sugar, 3 eggs, 1 packagesponge ngers, warm coffee for approx. 6 people,cocoa powder

PreparationPut Mascarpone, sugar and eggs in a bowl. Stir untilcreamy. Lay the sponge ngers at right angles until theyform a layer (the crème is sufcient for a tiramisu with

two layers of approximately 25 x 35 cm). Drizzle carefullywith coffee: the sponge ngers should not soak up toomuch or fall apart. Then distribute half the Mascarpone

mixture on top and place the next layer of sponge ngerson top. Cover these with the creme. Sprinkle with a lightlayer of cocoa powder. Cool two to four hours before the

tiramisu is served.

Italy

Tiramisu Imqaret

Ingredients

1 kg our, 200 g sugar, 200 g butter, 2 eggs, 200 ml redwine, olive oil, powdered sugar

For lling: 200 g pitted dried dates, 50 g sugar, 2 tbsp.Anisette, 1 pinch cinnamon, 1 pinch ground cloves, peelof 1 untreated orange, peel of 1 untreated lemon

Preparation

Mix our, sugar and butter. Gradually add the eggs andadd the wine and stir into a smooth dough. Cover withcling lm and place in the refrigerator for 2 hours. Inthe meantime, place dates, sugar, aniseed, cinnamon,cloves and the untreated peels in a pan and bring to aboil. Boil until the mixture has become a smooth paste.Roll out the dough in strips, preferably with a pastamachine on level 2. Distribute the date paste across thedough and fold together from both sides. Cut on bothsides with a sharp knife. Bake Imqaret in boiling oliveoil until golden brown. Sprinkle with powdered sugarand serve warm.

Malta



Ingredients

1 kg wheat our, 1/2 tsp. salt, 25 g fresh yeast, 250 mlwarm 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 lemonFor brushing: 1 egg yolk beaten with 5 cl creamFor decorating: 150 g powdered sugar, juice of onelemon and one orange, 60 g slivered roasted almonds

PreparationMix our in a bowl with salt. Stir the yeast with half

the milk, 1 tsp sugar and some our. Let the doughrise 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 placethe dough in it. Place a small coin in the cake! Whoever

nds the coin is lucky! Place covered in a warm placeuntil it has doubled. Paint with the egg yolk-creammixture and bake in a preheated oven at 180 °C forapproximately 1 hour.

For the sugar mixture, stir 150 g sugar with a 90 mlmixture of orange and lemon juice and water until

the sugar has dissolved. Brush the lucky cake withthe sugar mixture while it is still warm and sprinkle

the almonds on it.

Greece

Vasilopita Madeleines

Ingredients

125 g butter, 125 g sugar, 4 eggs, 125 g our, bakingpowder, vanilla sugar (if desired)

PreparationMelt the butter. Add the sugar (and if desired the vanilla sugar) and stir with a spoon. Add the 4 eggsindividually, then the our and the baking powder.Stir the dough with a spoon. Place the dough into the

Madeleine pans. Bake 10 minutes at 170 °C.

France



Ingredients

Dough: 300 g our, 3 tbsp. lukewarm water, 1 tbsp.sugar, pinch of salt, 2 tbsp. oil, 2 tbsp. melted butterfor brushing, sour cream

Filling:Poppy lling: 400 g ground poppy, 200 g sugar, cinna-mon to taste, 1 cup hot milkApple lling: 500 g grated apple, 200 g sugar, cinnamonto taste, grated peel of 1 untreated lemon, 1 tbsp. lemon

juiceCurd cheese lling: 200 g curd cheese, 1 whisked egg,2 tbsp. sour cream, 50 g sugar, 1 tsp. vanilla sugar,50 g softened raisinsNut lling: 50 g grated nuts, hazelnuts or walnuts (asdesired), 4 tbsp. sour cream, 50 g sugar

PreparationMix dough ingredients in a bowl. Knead the dough andlet rise for 1 hour. Roll out dough and cut pieces to thesize of the baking sheet. Place a layer on the greasedbaking sheet and cover evenly with the poppy lling.Place the next layer of dough on top. Repeat the proce-dure with each of the other llings (apple, curd cheeseand nut lling). Brush each dough layer with meltedbutter. Mix the ingredients for each lling. Drizzlelemon juice and grated lemon peel over the apples.

Distribute half of each lling on a layer of dough andcover with another layer. Place the uppermost doughand drizzle with melted butter. Repeat the procedurewith the other half of the llings. Keep in mind that adough layer must always be on top. Cover the last layerof dough with sour cream. Bake approximately1 hour at 180 °C.

Slovenia

Prekmurska gibanica Tarta de Santiago

Ingredients

1 egg, 1 tbsp. water, 125 g sugar, cinnamon, our(approximately 2 cups)

Filling: 4 eggs, powdered sugar, untreated lemon peel,250 g nely-grated almonds, cinnamon

PreparationFor the dough, beat the egg with water, sugar and

a little cinnamon. Add the our gradually until themixture becomes foamy. Place the dough in a greasedand oured baking pan. For the lling, beat the eggs

with the sugar and the lemon peel. When the mix-ture becomes foamy, add the grated almonds and the

cinnamon. Place the mixture in the baking pan andbake for approximately 25-30 minutes in a preheatedoven at 180 °C. For decoration, cut a cross out of paper as a template. Place the template in the middleof the cake and sprinkle the entire cake with powderedsugar.

Spain



Ingredients

2 cups our, 1 tbsp. sugar, 1/2 tsp. salt, 2 tsp. bakingpowder, 1/2 cup butter, 2/3 cup milk

Coating: apples, 1 cup sugar, 1/2 tsp. cinnamon

PreparationMix the dry ingredients, rst add butter, then milk.Roll out nished dough and place in a cake pan. Peel

apples, core them, and cut them in slices. Lay the slicesin rows on the dough.Mix sugar and cinnamon and distribute across theapples. Add ecks 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.

Luxembourg

Apfeltörte Dobos Torta

Ingredients

For the dough: 6 eggs, 150 g powdered sugar, 1/2 package vanilla sugar, lemon juice, 120 g our, 1/2 tsp. grated,untreated lemon peelFor the cream: 100 g sugar, 150 g butter, 40 g cocoapowder, 1 tbsp. rum, 1/2 package vanilla sugarFor the glaze: 150 g lump sugar, 1 tsp. lemon juiceFor decorating: biscuit crumbs, almond slivers, gratednuts, ground almonds (as desired)

PreparationBeat egg yolk with half the powdered sugar until foamy.

Add vanilla sugar, a few squirts of lemon juice and2 tbsp. water. Beat egg whites with the remainingsugar until stiff. Add beaten egg whites, our andlemon peel to the egg yolk mixture. In a preheatedoven, bake 6 equally-thin cake layers at 200 °C (appro-ximately 10 minutes). Remove the nished layerscarefully from the baking pan and let cool on abaking rack.For the cream, dissolve sugar in 50 ml water and letcool. Mix butter and cocoa powder and make into asyrup by stirring constantly. Beat cream until it is cold– then add rum and vanilla sugar.While stirring constantly, drizzle carmelized sugarwith 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 alayer cake. Spread cream on the edge and then place

the glazed cake layer on top. Decorate the cake edge asyou wish. Keep cool until served.

Hungary



Ingredients

1/2 cup butter, 1/3 cup our, 7 g dry yeast, 1/2 cup warmwater, 1/2 cup hot milk, 1/4 cup sugar, 1 tsp. salt, 1 egg,4 cups our, Glaze: 1/4 cup butter, 1/2 cup brown sugar,3 tbsp. milk, powdered sugar to taste

PreparationBeat butter and 1/3 cup our until creamy. Betweentwo layers of wax paper, shape into a 20 x 15 cm largerectangle. Cool at least 1 hour in the refrigerator. When

the butter mixture is rm, dissolve the yeast in a bowlwith warm water. In a separate bowl, stir the hot milk,sugar and salt. Let cool to lukewarm, then stir in theyeast mixture and the egg. Add approximately 4 cupsof our and knead into a rm, bread-like, glisteningdough. Roll out the dough into a 35 cm large square.Distribute the cooled butter mixture on one side of therolled-out dough, fold the other side of the dough overthe butter and close on the edges. Roll out to 50 x 30 cm.

Make three layers, wrap in foil and let cool for at leastone hour. Roll out the cooled dough until it is50 x 30 cm, fold it and cool again. Repeat this procedureagain, this time without folding. Cut the dough intoapproximately 1.5 cm wide and 30 cm long strips. Shapethe strips into a loose knot like a pretzel. Let rise ona baking sheet until doubled. Bake for 8 minutes at200 °C. Do not leave in oven too long. The nished

pieces should be golden brown. Place on a plate andglaze while still warm.For the glaze: Warm butter, brown sugar and milk toform a smooth mixture. Thicken the mixture withpowdered sugar so that it is easy to spread. Keep warmor prepare ahead of time and warm up if necessary.Spread thinly on the warm baked goods.

Denmark

Wienerbrød Kanelbulle

Ingredients

35 g yeast, 300 ml milk, 120 g butter, 100 g sugar,1 egg, 1 tsp. salt, 1 tbsp. ground cardamom, 750 g our

Filling: 100 g butter, 50 g sugar, 2 tbsp. cinnamonGlaze: 1 egg, 2 tbsp. water, coarse sugar

PreparationDissolve the yeast in some milk in a bowl. Melt butter

and add to the yeast-milk mixture. Add the remainingingredients and knead the dough in the food processorfor approx. 10-15 minutes. Let covered dough rise30 minutes at room temperature.

Roll dough to a thickness of approx. 3 mm and abreadth of approx. 30 cm and spread with the softbutter. Mix sugar and cinnamon and sprinkle over thedough. Roll this into a long roll and cut into 25 slices.Place the slices with the cut side upwards in paperpans and let rise covered on a baking sheet for approx.60 minutes or until doubled.

Mix egg and water, carefully brush the slices with thisand sprinkle with coarse sugar. Bake at 220 °C for5-6 minutes. Let cool on the baking rack.

Sweden



Ingredients

360 g lo dough, 10 g powdered sugar, 80 g whippingcream, 250 g butter cream

For decoration, you can either use nished pink fudgeor 50 g powdered sugar and 1 tsp. strawberry syrup

PreparationRoll lo dough out into 20 x 30 cm and 2 mm thick

pieces. Cut dough with a knife into two 20 x 15 cmrectangles and place on a damp baking sheet. Bake thelo dough for 20 minutes in a 220 °C oven and then letcool. Add 10 g powdered sugar to the whipping creamand beat the mixture until stiff. Stir in the butter cream

until the mixture becomes smooth. Then distributethe cream mixture with a spatula. Spread one of the

rectangles with the cream and place the other one ontop with the smooth side upwards. To decorate, mix50 g powdered sugar with a spoonful of strawberrysyrup. Spread this pink mixture on the lo dough. Cutthe rectangle into four pieces.

The Netherlands

Tompoezen Baklava

Ingredients

500 g frozen lo dough, 150 g melted butter, 1/2 tsp.cinnamon, 150 g nely-chopped walnuts or almonds,200 g sugar, 6 tbsp. honey, 1 cup water, 1 tbsp. lemon juice

PreparationLet lo dough thaw and separate the sheets accordingto the instructions on the package. Protect dough thatis not used against drying out with a clean, damp dish

towel. Smooth out half the lo dough one layer afteranother and place on a greased baking sheet, coatingeach 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. Bakein a 200 °C oven for approximately 30-35 minutesuntil the dough is brown and crispy. In the meantime,bring the sugar, water and lemon juice to a boil in apot. Boil the mixture into a syrup while stirringconstantly for approximately 20 minutes. Take theBaklava from the oven, let cool approximately5 minutes, and then pour the syrup over it.

Cyprus



Ingredients

225 g soft butter, 4 tbsp. sugar, 2 cups our, 1/2 tsp.baking powder, 1/2 tsp. vanilla extract

PreparationMix all ingredients and knead into a dough by hand.Press onto an ungreased baking sheet. Alternatively,

roll out the cooled dough on a oured surface into a1.5 cm thick rectangle and cut into the appropriate

shape. Before baking, pierce the shortbread severaltimes with a fork. Bake at 180 °C for 15 to 20 minutesuntil golden brown. Cut into wedges while still warm

or break apart.

Great Britain

Shortbread Rupjmaizes kartojums

Ingredients

300 g dark rye bread, 160 g sugar, cinnamon, 250 mlwhipping cream, vanilla, 200 g cranberry jam, milk

PreparationCrumb the rye bread and mix with the cinnamon andhalf the sugar. Beat the cream until stiff, adding thesugar and vanilla gradually. Layer the ingredients intoa glass: rst rye bread, then jam, then whipped cream,

then more bread, etc. Make the last layer bread anddecorate with whipped cream. Serve with milk.

Latvia



Ingredients

Dough: 2 tbsp. sugar, pinch salt, 500 g our, 1 packageyeast, 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 meltedbutter, 1 package vanilla sugar, 1 tbsp. wheat our,2 eggs

PreparationFor the dough, mix all dry ingredients in a bowl. Addeggs, our, butter and oil and knead the dough until itpulls away from the sides of the bowl. Sprinkle doughwith our, cover with a cloth and let rise 15 minutesin a warm place. After that, knead the dough again,sprinkle with our and let rise covered for another1-1.5 hours.

For the curd cheese lling, place all ingredients in abowl and stir well with the mixer. If the curd cheeselling is too thick, add a little milk or rum.

Cut the risen dough into 20-30 equal pieces. Placethese on a greased baking sheet. Press the pieces downin the middle with a nger. Spread the edges of theKolaches with egg. Put the curd cheese lling on theKolaches with a spoon and distribute to the edges. For

decoration, use a teaspoon to put a dot of plum jam onthe Kolaches. If the jam is too hard, thin it with rum.Finally, sprinkle the Kolaches with raisins. In apreheated oven, bake for approximately 15-20 minutesat 200 °C.

Czech Republic

Kolach Mazurek

Ingredients

Dough: 250 g our, 100 g sugar, 1 pinch salt, 180 gbutter, 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

Preparation

Put our in a bowl. Add sugar, salt and butter andmix. Then add egg yolk and knead the dough. Let rise2 hours covered in the refrigerator. Put the dough intothe baking pan and Bake until golden brown.

For the lling, put milk and powdered sugar in a potand bring to a boil while stirring constantly. Remove

the pot from the stove. Add butter, vanilla sugar andcaramel and stir. Let the mixture cool a bit and then

spread it on the dough. Decorate the Mazurek withnuts and candy. Powdered sugar and fruits are alsogood for garnishing

Poland



Ingredients

1 kg our, 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 graisins, 2 tbsp. rum

PreparationPlace the our in a deep bowl, stir 3 tbsp. sugar into

250 ml slightly warmed milk and let cool. Mix 4 tbsp.our with the remaining 250 ml boiling milk and thenadd to the remaining our, stir a walnut-sized piece of beer yeast with 1 tbsp. sugar, add to the our-milkmixture and keep warm while rising. Knead salt andegg yolk with the our, add the cooled milk-sugarmixture and knead for 1/4 hour. Gradually add oil,fresh pig lard, and aromas to taste (grated lemon ororange peel, rum or vanilla essences). After kneadingfor approximately 3/4 hour, the dough is nished (itshould have bubbles) Let the covered dough rise in awarm place. Grind the walnuts and mix with the siftedcocoa, 3 tbsp. crystal sugar, raisins and 2 tbsp. rum.Place on a greased board and distribute the walnutmixture across the dough; roll together and place on abaking sheet. Keep warm for another hour. After that,brush with a whisked egg and sprinkle generouslywith crystal and vanilla sugar. The baking time is15 minutes at 180 °C; after this, raise the temperatureto 220 °C and bake the cake for another 30 minutes.Sift 1 tbsp. powdered sugar with a little vanilla overthe still-warm cake.

Romania

Cozonac moldovenesc Streuselkuchen

Ingredients

250 g butter, 250 g sugar, 1 package vanilla sugar,4 eggs, 400 g our, 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 our

PreparationPreheat the oven to 160 °C. Mix butter, sugar and vanilla sugar. Add four eggs, then carefully add theour, milk, salt and baking powder until a soft dougharises. Place the fruits on the dough. Then mix theingredients for the streusel and sprinkle them on thecake. Bake the cake for 45 minutes.

Germany



Ingredients

1 kg our, 3.5 dl milk, 100 g yeast, 4 eggs, 20 g salt,1 package vanilla sugar, 500 g butter, 600 g sugar

PreparationMix the our with milk, yeast, the eggs, salt and vanilla sugar and knead into a smooth dough. Let rise30 minutes. Then add the melted butter and the sugarby kneading. Divide the dough into small portions of

100 g a piece and let rise another 15 minutes.Heat the wafe iron and do not grease it. Baking timeper wafe: approximately 3 minutes.

Belgium

Waffeln Sakotis

Ingredients

1,250 g butter, 800 g sugar, 50 eggs, 1,250 g our,10 g lemon essence, 6 glasses of cream (20% fat), 100 gcognac

PreparationBeat butter and sugar into a smooth mixture. Whilebeating, add 1 to 2 eggs until all the eggs have beenused up. First add our and lemon essence, then the

cream and cognac. Stir until the mixture has a verysmooth consistency.Bake the Sakotis in a special oven where the dough isdripped slowly on a turning spit. Ideal for large familyparties.

Lithuania



Ingredients

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

PreparationLet the rice boil 30 minutes in water until soft. Addthe cooked rice to boiling milk, add sugar and let boila few minutes. Ladle the nished rice into cups. Add

cinnamon as desired.

Bulgaria

Mliako s oriz

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