Austrian Cakes & Tarts:
Biscuit dough for rolls & cakes
100 g sugar
60 g flour
1 sachet of vanilla sugar
some grated lemon peel
jam (apricot, blackcurrant or raspberry)
What Biscuit Dough is
Biscuit (pronounced in the French way: bisc-ou-ee) is a dough commonly used in Austria (and many other countries; compare the British sponge dough). The recipe given here is a base that can be altered to a variety of dishes or served with fruit or fruit stews. Dried biscuit dough that is cut into stripes is called "Biskotten" in Austria and often used as a base for desserts. The following recipe should lead to a simple biscuit roll.
How to prepare Austrian Biscuit Dough
Mix the yolk with half the sugar and the grated lemon peel until it is foamy. Whip the egg white with vanilla sugar and the second half of the normal sugar until stiff. Mix it with the yolk-dough. Cover a baking sheet with baking paper and spread the dough to a thickness of about one centimetre (max. 1 finger).
Pre-heat the oven to 200 degrees Celsius and bake the dough quickly for 5 to 10 minutes. In the meantime, prepare a kitchen towel onto which you can put the dough immediately after you take it out of the oven. Spread the warm jam (add some rum if appropriate) on the dough and roll it tightly with the kitchen towel as an aid for stability. Cover it in icing sugar and serve it in thin slices.
More Austrian Recipes
Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl
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