'Neue Cuisine' on Serious Eats

Bake the Book: Caramel Cream Layer Cake

Delicate layers of buttery cake are iced with a rich caramel whipped cream—it's exactly as delicious as it sounds. And just like the cake's Hungarian inspiration, this dessert is topped with caramel covered wedges that not only make for an elegant architectural presentation but also offer a sweet crunch to contrast the creamy cake. More

Bake the Book: Quark Custard Strudel

While fruit filled strudels are the norm on these shores, in Austria filling options are much more vast a varied. One of the fillings that's pretty much everywhere in Austria (but nowhere here) is Milchramstrudel or Quark Custard Strudel, a lightly sweet and tangy cheese filled strudel that's baked with a creamy, custardy sauce. More

Quark Custard Strudel

While fruit-filled strudels are the norm on these shores, in Austria filling options are much more vast and varied. One of the fillings that's pretty much everywhere in Austria (but nowhere here) is Milchramstrudel or Quark Custard Strudel, a lightly sweet and tangy cheese-filled strudel that's baked with a creamy, custardy sauce. More

Bake the Book: Easy Apple Strudel

The secret to this incredibly easy Apple Strudel comes from the freezer section in the form of phyllo dough. Brushing the dough with copious quantities of clarified butter and confectioners' sugar makes for a shatteringly flaky crust that's wrapped around a a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. Baked in a 450°F oven for a brief 15 minutes, the pastry browns while the apples retain just the right amount of crisp and tart. More

Bake the Book: Sachertorte

With its layers of deeply chocolaty cake spiked with cinnamon and rum and a bright stripe of apricot jam running through the center, the Sachertorte is the most widely recognized Viennese pastry for good reason, this elegant cake is decadent and absolutely delicious. But this iconic dessert comes with a not so sweet past, in fact it's downright controversial enough to pit two Viennese pastry institutions against one another. Nowadays there's only one cake that can be called "The Original Sachertorte" and it is made exclusively by the Hotel Sacher. More

Sachertorte

With its layers of deeply chocolaty cake spiked with cinnamon and rum and a bright stripe of apricot jam running through the center, the Sachertorte is the most widely recognized Viennese pastry for good reason; this elegant cake is decadent and absolutely delicious. More

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