Austrian Coffee Cake Recipes

Steps:

• Directions for Cake:.
• Separate the egg yolks and whites.
• Beat the egg yolks and sugar together until creamy.
• Add the ground almonds and the tablespoon of coffee.
• Beat the whites to a stiff froth. Fold this in alternately with the flour, until the whole is stiff but quite light.
• Grease 2 cake-tins and dust with flour.
• Bake in a moderate oven (350) for about 30 minutes.
• Fill AND cover with Mocha cream.
• Directions for Mocha Cream:.
• Beat the egg yolks with the sugar.
• Add the coffee and stir well.
• Put in a double boiler and cook until the mixture is like a creamy custard.
• Allow to cool.
• Beat the butter to a cream. Mix this in with the custard.
• Spread the cream on top of the lower half of the Torte. Place the other half on top. Cover the top and sides with the remainder.
• If you can get little imitation coffee beans in chocolate or sweets, they make a nice decoration. Otherwise, use real coffee beans.

Steps:

• To make the dough, put the ingredients into the bowl of your bread machine in the order listed and set on the dough setting.
• When the dough is ready, roll it out on a lightly floured surface to a 16" square.
• Arrange the cherries and almond paste on top and sprinkle with the cinnamon.
• Carefully roll up the dough, as if you were making a jelly roll, gently stretching it until it is around 22" long.
• Twist the roll into a loose coil and place in a 9" non-stick springform cake pan.
• Cover the pan with lightly oiled plastic wrap and leave in a warm place for about 30 to 45 minutes, to allow the dough to rise.
• Meanwhile, preheat the oven to 375 degrees F.
• Brush the top of the risen dough with the egg white and sprinkle with the demerara sugar and almonds.
• Bake for 30 to 35 minutes or until the cake is golden and risen.
• Let it cool for a few minutes in the pan, then transfer the cake to a wire rack to cool.
• Serve warm or cold, cut into wedges.

Steps:

• Preheat the oven to 375°F.
• Proof the yeast in the water with the sugar.
• Melt the butter, add the milk, heat until lukewarm and add to the yeast sponge. Stir in the egg, salt and flour and blend until you have a rather soft dough.
• Turn the dough out onto a lightly floured work surface and knead until elastic and not sticky. Place the dough in a large buttered bowl, cover with a towel and let rise for about 1 hour or until doubled in bulk.
• Meanwhile make the filling: In a bowl, blend the cheese with the egg yolks and the heavy cream and sugar. Add the grated lemon rind, fold in the egg whites and set aside in a draft free place.
• Now return the dough to the work surface and divide it into 2 equal pieces; shape these into 2 oblong loaves and place in 2 buttered tube forms. Cover with a towel and let stand in a warm place for 45 minutes.
• Now make a shallow ditch in both cakes and fill with the cheese mixture. Place the two pans in the oven and bake until the cheese starts to turn light brown. This should take about 30 minutes. Cool on a rack. Yield: 2 cheese coffee cakes. Can be frozen.
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