Wiener schnitzel ( veal cutlet)
4 veal cutlets, ¼ inch thick
¼ cup flour
¼ tsp salt
½ cup bread crumbs
2 eggs
oil or lard for frying
Pound meat thinly to even ¼ inch. Dredge in flour, dip in egg, roll quickly in breadcrumbs and salt. Place oil in hot pan cooking each cutlet for 3-4 minutes on each side.
* Thank you Austria for wiener schnitzel, a golden, crisp delight.
Sacher torte
4.5 oz bittersweet chocolate, finely chopped
9 Tbs unsalted butter, at room temperature
1 cup powder sugar
6 eggs, separated, at room temperature
1 tsp vanilla extract
½ cup sugar
1 cup flour
Put oven at 400*F. Butter a springform pan and line with parchment, dust inside with flour. Melt the chocolate. Beat butter in a bowl until smooth, beating in powder sugar, beat about 2 minutes then add in egg yolks. Beat in chocolate and vanilla.In a separate bowl beat egg whites and sugar until soft shiny peaks form. Stir ¼ whites into chocolate mixture 1 portion at a time folding in. Next, fold in flour slowly. Place in pan and cook about 45 minutes. Cool on a wire rack.
Schokoladeglasur ( chocolate glaze)
1.5 cup sugar
¾ cup water
6 oz bittersweet chocolate, coarsely chopped
In heavy bottom pan bring sugar, water chocolate to boil, stir occasionally. Cook med heat until 234*F, about 5 minutes. Remove from heat and stir to cool and thicken. Use immediately.
To assemble the cake: Level off top of cake, split cake in half and spread apricot glaze in the middle. Then pour choolate glaze over the top, refigerate to set at least 1 hour and remove cake 1 hour before serving. Serve with whipped cream ( 1 cup heavy cream, 2 Tbs powder sugar, ½ tsp vanilla extract, well whipped).
* My being was immediately transported back to the quaint coffee shop I sat in in Vienna on a cold day after New Year's Eve. The cake body is dense but extremely light. I often do not think immediately of apricot and chocolate but the Austrian's know there sweets and this cake definitely reflects their culinary aptitude in sweets. The apricot takes on a much lighter fruit than the typical use of raspberry with chocolate. The dark , earthy tones of chocolate are brightened up and cleanses the palate from the dessert becoming too overly rich. For me of course the additional light ganache on top is perfect seal to maintaining the moisture and extra added kick of chocolate to this Austrian delight.
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