Viennese Cake Best Recipes

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VIENNESE PLUM CAKE

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Viennese Plum Cake image

My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that's what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think plums, peaches, and apricots are the better complement with this particular cake.

Provided by Divaconviva

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1 lb plum, Italian Pruning (Approximately 18 to 20 plums)
  • 1/2 cup sugar, Mixed with
  • 2 teaspoons cinnamon
  • 1 cup butter, Softened (2 sticks)
  • 1 cup sugar
  • 4 eggs, Beaten
  • 2 cups flour, Sifted With
  • 2 teaspoons baking powder, and
  • 1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Grease Two 8-inch Round Pans with Butter.
  • Choose plums that are more blue in color than red, and are soft but not mushy. Cut the plums in half lengthwise, along the 'seam', removing the stone. If there's any fiber or remnants of a stem, trim the tip of the stem end with a paring knife. Set plum halves aside.
  • Mix two teaspoons of cinnamon with the half-cup of sugar and set aside.
  • In mixing bowl, cream the butter and sugar.
  • Add eggs, mixing until well blended.
  • Sift together the flour, baking powder and salt.
  • Add half of the flour mixture into the creamed butter, stirring just until smooth; then add the remaining dry ingredients, again being careful not to over-mix. Batter will be stiff.
  • Divide batter evenly into greased cake pans, spreading to fill pan to the sides.
  • Press plum halves into the top of the batter, cut side up, arranging them in tight rows. You should see very little cake batter. My mother always said ".
  • load 'em up!".
  • Sprinkle the cinnamon-sugar mixture evenly and generously over the top of each cake.
  • Bake in 350-degree oven for 30 to 35 minutes.
  • Cool completely.
  • While my mother would pooh-pooh it, you can serve with whipped cream. Enjoy!

VIENNESE CAKE

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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

Ingredients:

  • 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.

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