On a roll, after making Kaiser Pancakes, from my Austrian cookbook, I decided to try another recipe.  This time, I made Steinkogler Gugelhupf — an Austrian cake.  This was interesting for me to make, since the recipe called for the use of  yeast.  I thought one used yeast only for bread.  Hmmm…  Well, I followed the instructions, used the yeast and watched my concoction rise, before putting it in the oven. 

Instead of one large cake pan, I used a pan with individual cups.  That way, everyone could have his/her own small cake, instead of a slice.  I liked the way it turned out.  Very nicely molded cakes. 

The cake had a interesting taste to it.  I’m not sure how to describe it — a hint of cornbread taste? I don’t know.  However, the confectioners sugar gave it a sweet taste.  I’ll have to ask Angelika how it’s supposed to taste.

In the meantime, a few weeks ago, I watched The Sound of Music (for the billionth time).  If I had to make something for the Austrian family in the movie, I’d make them this cake and hope that they’d like it.  

Now, for those of you who are familiar with the film, sing along with me:

Raindrops on roses,
And whiskers on kittens,
Bright copper kettles
And warm woolen mittens.
Brown paper packages
Tied up with string,
These are a few of my favorite things.
Cream colored ponies,
And crisp apple strudel.
Doorbells and sleighbells
And schnitzel with noodles,
Wild geese that fly
With the moon on their wings,
These are a few of my favorite things.
Girls in white dresses with blue satin sashes,
Snowflakes that stay on my nose and eyelashes,
Silver white winters that melt into springs
These are a few of my favorite things.
When the dog bites,
When the bee stings,
When I’m feeling sad.
I simply remember my favorite things,
And then I don’t feel so bad!

My Favorite Things  (The Sound of Music)  — Lyrics by Oscar Hammerstein II

Hey!  Maybe next time, I’ll make schnitzel with noodles (what’s schnitzel?), as mentioned in the song, or crisp apple strudel… Hmmm…  It’s one of their favorite things!

Paz 

Gugelhupf before I sprinkled with powdered sugar

Steinkogler Gugelhupf

Imperial Austrian Cuisine by Renate Wagner-Wittula

Ingredients

150g (5oz) butter

100g (3 1/2 oz) sugar

6 egg yolks

350g (1lb) flour

approx. 250ml (8 fluid oz) milk

30g (1oz) yeast

2 egg whites

pinch of salt

butter to grease pan

flour for dusting

almond slivers

confectioners’ sugar

Preparation:

Combine yeast, a small amount of warm milk, a pinch of sugar, and 1 Tbs. flour in a mixing bowl and keep warm.  Then melt butter in pan and stir until foamy.  Now, mix in the sugar, egg yolks, flour, milk, pinch of salt and the yeast mixture — stir vigorously until the batter forms bubbles and no longer adheres to the sides.  Beat the egg whites until stiff and fold in.  Grease a Gugelhupf mold with butter, dust with flour and sprinkle in the almond slivers.  Pour in the batter, cover and let rest in a warm location.  Meanwhile, preheat the oven to 340-350°F (170-180°C) and bake the Gugelhupf for about 1 hour, sprinkle with confectioners’ sugar and serve.

The von Trapp Family

The Sound of Music (1965)