Monday, March 21, 2011

Viennese Sandtorte

Like a pound cake.  The recipe called for 5 eggs but I only had 4 and it still turned out okay.  Even Ramona the cat stole a piece.  We had some last night and some for breakfast just now.  The chemistry of baking is so interesting--the European recipes use separated eggs and fold things together while the Americans usually beat them into the batter whole.  Texture is so important.  The book I used is Kaffeehaus by Rick Rodgers, with recipes and photographs of old time coffee houses in Vienna, Budapest, and Prague.  

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