German & Austrian Cuisine

Rich chocolate cake with apricot jam layers, a famous Viennese specialty. Ingredients (Serves 8–10) For the Cake: 150 g dark chocolate (70% cocoa), chopped 150 g unsalted butter, softened 100 g powdered sugar 6 large eggs, separated 100 g granulated sugar 150 g all-purpose flour Pinch of salt For the Filling and Glaze: 200 g apricot jam, strained 200 g dark chocolate 100 ml heavy cream To Serve: Whipped cream (unsweetened) Preparation Prepare the chocolate sponge: Melt dark c

Traditional beef broth with liver dumplings, very popular in Austria and Bavaria. Ingredients (Serves 4) For the Broth: 1 liter Fleischbrühe (beef broth) Salt and pepper, to taste Fresh parsley, for garnish For the Liver Dumplings (Leberknödel): 200 g beef or pork liver 100 g day-old bread, cubed 1 small onion, finely chopped 1 egg 2 tbsp flour 1 tbsp butter Salt, pepper, and nutmeg, to taste 2–3 tbsp chopped parsley Preparation Prepare the liver dumpling mixture: Sauté onion

Traditional Bavarian breakfast sausage served with pretzels before noon. Ingredients (Serves 2–3) 4–6 Weißwürste (veal and pork sausages) 1–2 liters water 1 tsp salt 1 tsp fresh parsley (optional, for garnish) Bavarian sweet mustard (Bayerischer süßer Senf), to taste Soft pretzels, for serving Preparation Prepare the sausages: Bring water to a gentle simmer in a large pot. Add salt and remove from direct heat (do not boil). Cook the Weißwürste: Submerge sausages in the hot wa

Pan-fried beef steak topped with crispy onions and rich gravy. Ingredients (Serves 2–4) 800 g beef steak (sirloin or rump), sliced into thick portions Salt and freshly ground black pepper, to taste 2 tbsp all-purpose flour 3 tbsp vegetable oil or clarified butter For the Onions & Sauce: 3 large onions, thinly sliced 2 tbsp butter 250 ml beef stock 1 tsp tomato paste 1 tsp mustard (optional) To Serve (Optional): Fried potatoes (Bratkartoffeln) or potato rösti Pickles or gherki