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Entries tagged with 'Neue Cuisine'

Caramel Cream Layer Cake

Serious Eats Caroline Russock 2 comments

This Caramel Cream Layer Cake from Neue Cuisine is a riff on the Hungarian dobos torte customized by Kurt Gutenbrunner for caramel lovers. More

Quark Custard Strudel

Serious Eats Caroline Russock 1 comment

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

Easy Apple Strudel

Serious Eats Caroline Russock Post a comment

This deceptively simple Apple Strudel is made flaky phyllo brushed with clarified butter and confectioners' sugar and a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. More

Sachertorte

Serious Eats Caroline Russock Post a comment

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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