Thursday, September 26, 2013

Grüß Gott

Over the summer, my family and I took a trip to Austria to visit family. It was so much fun I couldn't believe it. One of the best parts, other than meeting new people, was the food. After hitting one of the big cities, we went to Fleckendorf, a small village where my aunt and uncle live. We arrived at Fleckendorf 11 around three in the afternoon, just in time for tea.
Aunt Luise and I.

Fleckendorf 11.

Just  in time for tea.

In that last picture, you might see a tiny plate filled with tiny red and gold desserts. These are currant cakes, a square of deliciousness that I immediately fell in love with. Aunt Luise modified the recipe for sheet cake, and isn't sure how she did it, but here is her recipe for currant cakes:

7 ounces flour
I/2 t. baking powder
3 1/2 ounces butter, cut into sml pieces
3 1/2 ounces sugar
pinch salt
1 egg

Mix together dry ingredients with cold butter until it resembles course meal; I do this using a kitchen machine. Then add egg and mix until dough is formed. Roll dough out to fit springform. It's easiest if you roll out bottom of form and then make long roll and press this to the sides; make sure half the height is covered.

3 yolks
3 1/2 ounces sugar
4 1/2 ounces ground almonds
3 egg whites
1 lb red currants

Beat yolks with sugar and 1 tablespoon water til frothy. Add almonds and stiffly beaten egg whites and fold this into yolk mixture Bake 10 minutes in preheated oven at 375 and then turn down to 340 and bake another 40 minutes.

Serve with whipped cream and enjoy!

Auf Wiedershauen!

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