Original Wiener Strudelshow
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Apple Strudel Show at Cafe Residenz in Vienna's Schonbrunn Palace | SmarterTravel
Vienna may be a musical city, but if you love food as much as us, you'll love the symphony of sweets the city offers. Cafe Residenz in Vienna's Schonbrunn Palace hosts an hourly Apfelstrudel Show, where you can learn how to make the classic sweet. If baking isn’t your thing, you’ll still get the chance to taste the flakey, just-sweet-enough pastry as you watch it being kneaded and stretched until it’s so thin you can read a newspaper through it.
Video taken by Anne Banas for SmarterTravel.com.
Read the full story on Vienna's Ever-Evolving Symphony of Sweets here:
Or check out our adapted cake recipe below:
Yield: One 9-inch round cake
10 tablespoons butter (at room temperature)
¾ cup confectioners’ sugar
½ vanilla bean, sliced in half lengthwise and seeds scraped
6 egg yolks
6 egg whites
5 ounces bittersweet chocolate
½ cup plus 1 tablespoon granulated sugar
1¼ cups all-purpose flour, sifted
7 ounces (a little over ¾ cup) apricot jam (use store-bought, or follow my recipe below)
Extra butter and flour (for cake pan)
Heavy cream, whipped
Icing
½ cup water
1 cup granulated sugar
5 ounces bittersweet chocolate
Rum Simple Syrup (Optional)*
½ cup granulated sugar
½ cup water
2 tablespoons rum
Apricot Jam (Optional)**
1½ pounds (about 8) fresh apricots
2¼ cups sugar
¼ cup water
½ lemon, juiced
Leftover vanilla bean after seeds have been scraped out (optional)
For Cake: Preheat oven to 325°F. Line bottom of a 9-inch round cake pan with parchment paper (cut into a circle to fit), and then grease the sides with butter and dust with flour.
In a stand mixer, beat softened butter, confectioners’ sugar, and vanilla bean seeds until creamy. Gradually add egg yolks, one at a time, and continue beating until mixture is thick and creamy. Melt the chocolate in a double boiler and then fold into mixture.
In a separate bowl, beat the egg whites until stiff, and then gradually add granulated sugar and continue to beat until glossy. Fold a third of the egg whites into mixture to lighten, then fold in the rest. Fold in sifted flour.
Fill the pan with the mixture and spread evenly. Bake for 55 to 60 minutes, leaving the oven door slightly ajar during the first 10 to 15 minutes and rotating the pan halfway through. The cake is done when it gives a slight resistance when pressed lightly with your finger.
While still in pan, turn cake upside down, place it on a rack, and let it cool for 20 minutes. Take pan off cake and peel off paper. Put cake back in pan, right side up, and allow it to fully cool.
Remove cake from pan and slice it in half horizontally with a sharp knife (trim the top and bottom of cake, if desired). If using, brush equal amounts of rum simple syrup on each cake layer. Spread about a third of the jam on bottom layer, place second layer on top, and then spread rest of jam over top and sides of cake.
For Icing: Boil water and sugar for about 5 minutes. Allow to cool slightly. Melt chocolate in a double boiler, and while stirring, gradually add the sugar syrup until mixture becomes a thick glaze. Remove from heat. The icing is the right consistency when it coats the back of a wooden spoon and is about ⅛ inch thick—if icing is too thick, add a little simple syrup (equal parts water and sugar, heated to a boil). Quickly pour warm icing over cake and smooth with a spatula. Allow to cool and harden. Slice cake and serve with whipped cream.
*For Rum Simple Syrup: In a small saucepan, dissolve sugar in water and bring to a boil. Let simmer for about 5 minutes and then add rum. Makes about ¾ cup.
**For Apricot Jam: Slice apricots in half and remove pits. Place in medium saucepan and add sugar, water, lemon juice, and leftover vanilla bean (if using). Boil for about 4 minutes, stirring continuously until thickened. Skim any foam and carefully take out vanilla bean (if using). Put a small plate in the freezer; when chilled, add a little jam to plate and put back in freezer for a few minutes. Jam is ready when it wrinkles and piles up when pushed with your finger. If done, take off heat and allow to cool; if not, continue cooking until it reaches the correct consistency. Push through a food mill or fine mesh sieve, if desired. Makes about 1¾ cups. Use about half the jam for cake and reserve the rest for another use.
Apple Strudel Show at Cafe Residenz in Vienna's Schonbrunn Palace
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Apfelstrudel (Apple strudel) is a traditional pastry of Austria and a popular dish in many countries that once belonged to the Austro-Hungarian empire. It is the most widely known kind of strudel.
Apfelstrudel consists of an oblong strudel pastry jacket with a filling of chopped apples, sugar, cinnamon, raisins and bread crumbs. Rum is sometimes used to add flavour. Other ingredients include pine nuts, walnuts, or slivered almonds. The art of preparation is in making the pastry very thin and elastic; it is said that a single layer should be so thin that one could read a newspaper through it.
The filled Apfelstrudel is baked in an oven and traditionally is served warm, usually sprinkled with powdered sugar. Toppings of vanilla ice cream, whipped cream or vanilla sauce are also popular in other countries (although the latter is strongly opposed by the Viennese).
A juicy Apfelstrudel should be baked with good cooking apples that are tart, crisp, and aromatic.
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