Viennese dessert cake

Name: Viennese dessert cake - Georgeta C.
Ingredients: Base: 200 g flour; 1 packet baking powder; 120 g butter; 100 g fine sugar; 1 egg. Filling: 7 eggs; 150 g sugar; 250 g ground walnuts; plus 1 jar of jam; preferably apricot (400 g). Glaze: 200 g dark chocolate (minimum 55% cocoa); 150 ml liquid cream; 50 g butter.

Dessert - Viennese dessert cake by Georgeta C. - Recipia

Viennese Cake: A Sweet Delight for the Holidays Preparation time: 45 minutes Baking time: 30 minutes Total time: 1 hour and 15 minutes Number of servings: 12 Who doesn't love a cake that combines delicious textures and flavors? The Viennese Cake is a dessert that blends a soft base with a rich walnut filling and the sweetness of jam, all covered with a decadent chocolate glaze. This recipe is perfect for special occasions, but also for moments of personal indulgence. Let's embark on the adventure of making this delightful cake! A Brief History of the Viennese Cake The Viennese Cake is a perfect example of traditional culinary art, symbolizing elegance and refinement. Its story is tied to the pastry traditions of regions with a rich history of sweets, where simple ingredients transform into delicious works of art. It is a dessert that evokes moments of conviviality, enjoyed over time at festive tables and celebrations. Ingredients For the base: - 200 g flour - 1 packet of baking powder (about 10 g) - 120 g butter (preferably at room temperature) - 100 g fine sugar - 1 egg For the filling: - 7 eggs - 150 g sugar - 250 g ground walnuts - 1 jar of jam (preferably apricot, 400 g) For the glaze: - 200 g dark chocolate (minimum 55% cocoa) - 150 ml liquid cream - 50 g butter Necessary tools: - Baking tray (approximately 30x20 cm) - Baking paper - Mixing bowl - Mixer or whisk - Spatula Step by step: Making the Viennese Cake 1. Preparing the base We start by preparing the dough for the base. In a bowl, combine the flour with the baking powder. Add the butter cut into cubes and the sugar. Mix with a mixer or by hand until you achieve a crumb-like texture. Then add the egg and knead gently until a soft dough forms. Helpful tip: Make sure the butter is at room temperature for even incorporation. If the dough is too sticky, add a little more flour. 2. Chilling the dough Form a ball from the dough, wrap it in plastic wrap, and let it chill in the refrigerator for 15 minutes. This step helps to firm up the dough and achieve a finer texture. 3. Preparing the filling While the dough is chilling, let's prepare the filling. In another bowl, beat the egg whites (from the 7 eggs) with 150 g of sugar until they become glossy and firm. Frequently asked question: How do I know the egg whites are beaten correctly? When you turn the bowl upside down, the egg whites should not move. 4. Adding the yolks and walnuts Gently fold in the beaten yolks, one at a time, into the egg white mixture. Then, add the ground walnuts and mix lightly. The texture of the filling should be airy and slightly creamy. 5. Assembling the cake Preheat the oven to 180 degrees Celsius. Line the baking tray with baking paper. Remove the dough from the refrigerator and, using your palm, flatten it evenly in the tray. Do not use a rolling pin, as the dough is fragile. Spread a generous layer of jam over the dough, then carefully pour the walnut mixture on top. Use a spatula to distribute it evenly. 6. Baking the cake Place the tray in the preheated oven and bake for about 30 minutes, or until the filling is golden and firm. Check the cake with a toothpick: if it comes out clean, the cake is done. 7. Cooling the cake After baking, let the cake cool in the tray, then remove it and place it on a cooling rack. Once it has completely cooled, it's time to prepare the glaze. 8. Preparing the glaze Put the broken chocolate into a bowl. In a saucepan, bring the cream and butter to a boil, then pour the hot mixture over the chocolate. Let it sit for 5 minutes, then stir well until you achieve a smooth cream. 9. Finishing the cake Pour the chocolate glaze over the cake, making sure to cover it evenly. Then, to achieve clean cuts, it is recommended to let the cake chill in the refrigerator for a few hours or even overnight to set. Serving suggestions The Viennese Cake is wonderful served plain, but can be accompanied by a dollop of whipped cream or vanilla ice cream to add an extra touch of indulgence. Additionally, a cup of tea or coffee pairs perfectly with the sweet flavors of this dessert. Nutritional benefits The Viennese Cake, due to its walnut content, provides a good source of protein and healthy fats. Additionally, dark chocolate contains antioxidants, benefiting heart health. Possible variations If you want to experiment, you can replace the apricot jam with cherry or raspberry jam for a different flavor. Also, walnuts can be substituted with ground almonds for a distinct aroma. Frequently asked questions 1. Can I use other types of jam? Of course! Peach or berry jam will work just as well. 2. How can I store the cake? Keep the cake in an airtight container in the refrigerator, where it will stay fresh for a few days. 3. Is the cake suitable for vegans? This recipe contains eggs and butter, but vegan alternatives such as mashed bananas or applesauce can be used for the filling and margarine for the base. The Viennese Cake is not just a dessert but a culinary experience that brings joy in every slice. Bringing friends and family together around the table, this dessert will surely become a tradition in your kitchen. Enjoy!

Viennese dessert cake

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