Austrian Cuisine PPT by Beate Pody source Austrian
Austrian Cuisine PPT by Beate Pody source: Austrian Embassy, Washington, D. C. http: //www. austria. org
A Long Tradition • During the hundreds of years of Austria's existence a unique tradition of Austrian cuisine emerged. • Well-known around the world, its traditional recipes attract millions of tourists each year. • Austria's cuisine derives its diversity from its history as a multi-national empire, where all kinds of different cultures contributed their very own nuances.
The Austro-Hungarian Empire • The Habsburg Empire reached from the borders of Imperial Russia to the Adriatic and consisted of more than a dozen nationalities with over 51 million people speaking sixteen different languages. • Within the last seven centuries, the cosmopolitan Habsburg rule extended to Switzerland, Alsace, Burgundy, Spain, Holland, Bohemia, Moravia, Slovakia, Poland, Hungary, Croatia, Slovenia and Italy, all of which influenced Austria's Cuisine in their own way.
A Pan-European Melting Pot • But not all of what nowadays can be enjoyed in Austria's restaurants and cafés came in peace. • Many a recipe and ingredient had been washed ashore Austria's melting pot of pan-European cooking by accident, coincidence or war.
The Turks • The Turkish invasion of Europe for example triggered Austria's café traditions on the sidelines, introducing the coffee bean to Viennese cooks. • Furthermore, the Apfelstrudel is the Austrian version of something the Turks were concocting when they were not busy laying siege to Vienna.
Italy, Germany, Bohemia, and Hungary • The Wiener Schnitzel probably came from northern Italy, while the delicious Palatschinken (crêpes) and the Gulasch originated from the Hungarian plains. • The roasts and sausages came from southern Germany, the pastries from Bohemia.
The Provinces • Aside from foreign influences every Austrian province is proud of their own dishes: • Frittatensuppe (crêpe soup) comes from Styria • Speckknödel (bacon dumplings) from Tyrol • Salzburg, Mozart’s home, contributes Salzburger Nockerln, a sweet soufflé made of egg whites.
Quiz • What do you remember about the origins of Austrian Cuisine? • Test your knowledge!
1. How old is Austrian cuisine? a) b) c) d) since WWII 100 years 300 -400 years 2000 years
2. Austrian cuisine attracts many international tourists to Austria. a) True b) False
3. Austrian Cuisine is multi-cultural. a) True b) False
4. The Austrian Empire was ruled by the … a) b) c) d) Hohenzollern Habsburg Romanov Hannover
5. The Habsburg Empire had … a) over 50 nationalities and more than 12 languages b) 12 million people and seven languages c) 7 million people and 12 nationalities d) over 50 million people and 16 languages
6. Which country did the Habsburg NOT rule at any time? a) b) c) d) e) f) Spain Italy Holland Litauen Switzerland Poland
7. What was NOT a main contributor to Austrian Cuisine? a) War b) Tourism c) Coincidence
8. Coffee and Apfelstrudel were introduced to Austria by … a) b) c) d) e) f) The Brazilians The Germans The Russians The Greeks The Turks The Hungarians
9. Palatschinken and Gulasch come from … a) b) c) d) e) f) Germany Hungary Italy Bohemia Switzerland Burgundy
10. A sweet soufflé made from egg whites is called … a) Salzburger Nockerln b) Fritattensuppe c) Speckknödel
Richtig!
Falsch
Recipes • Rezepte
Main Dishes • Hauptgerichte
Frittatensuppe (Sliced Pancake Soup) ½ pint milk 4 oz. flour 1 egg pinch of salt 1 oz. cooking fat Make a smooth paste of the cold milk and flour, stir in the egg and salt. Heat enough fat in an omelet pan to cover the bottom of the pan; spoon into the pan enough batter to cover the bottom thinly and evenly. Fry until crisp on both sides. Add more fat before frying each pancake. When cold, the pancakes are rolled up individually and cut into thin strips. Add to the hot beef broth. (photo: © Österreich Werbung / Lehmann H. )
Girardi-Rostbraten (Sirloin Steak à la Girardi) About ½ cup clarified butter for sautéing 6 (7 -ounce) slices of sirloin 6 tablespoons finely diced smoked ham 1 white onion, peeled and finely chopped ½ cup finely diced mushrooms 1/3 cup dry white wine 1 bay leaf ½ cup heavy cream ¾ cup brown beef stock 1 tablespoon butter 1 teaspoon Dijon Mustard ½ bunch parsley, finely chopped 1 tablespoon capers, drained salt and freshly ground white pepper to taste sour cream (optional, for a garnish) Heat 1/3 cup clarified butter in a skillet and sauté the sirloin over medium-high heat until brown outside and medium-rare-inside. Remove and set aside on a covered plate. Degrease the skillet by wiping it out with a paper towel, add 2 tablespoons clarified butter, and sauté the smoked ham 2 to 3 minutes over medium-high heat. Add onions and sauté until golden. Add the mushrooms and sauté 4 to 5 minutes. Add the white wine and reduce almost all of the liquid. Add the bay leaf, cream, and stock, and reduce to a sauce consistency. Swirl in the butter and whisk in the mustard- Do not allow the sauce to boil again or the mustard will have a bitter taste. Stir in the parsley, any meat juice from the covered plate, the capers, and salt and pepper to taste. Remove the bay leaf. Place the meat on 6 warm plates, topped with the sauce. The dish may be garnished with sour cream piped through a pastry bag. (photo: Kobako / 2005 / Creative Commons)
Tafelspitz (Boiled Beef with Horseradish Sauce) Rich Beef Broth 4 meaty beef knuckle bones 4 quarts water 4 large mushrooms, cut in half 3 large carrots, pared, cut crosswise into thirds 2 tomatoes, cut into quarters 2 turnips, pared, cut in half 2 leeks, cleaned 2 onions, cut in half 2 ribs celery with leaves, cut in half 2 cloves of garlic 2 sprigs parsley 2 tablespoons salt ½ teaspoon dried thyme leaves 12 black peppercorns 4 whole cloves 1 bay leaf Sauce: ½ cup freshly grated horseradish 2 egg yolks 1 teaspoon salt ¼ teaspoon freshly ground white pepper 1 sliced bread, crust removed ¼ cup milk 1 cup olive oil 3 tablespoons sherry wine vinegar 1 beef brisket tip (about 3 pounds) 3 marrow bones 3 ounces beef liver 1 leek, cleaned, cut crosswise into thirds 1 onion, cut in half cooked carrot slices snipped fresh chives Rich Beef Broth: Sauté bones in 8 -quart stockpot until dark brown on all sides. Add remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 3 hours. Strain broth. Refrigerate covered until cold, about 6 hours. Remove and discard. Horseradish Sauce: Whisk horseradish, egg yolks, salt and pepper in medium-size bowl. Soak bread in milk in small bowl 1 minute. Remove bread, squeezing out excess milk. Whisk bread into horseradish mixture. Whisk in ¼ cup of the oil drop by drop. Whisk in remaining oil in slow, steady stream. Whisk until sauce is thick. Whisk in vinegar. Heat broth in large stockpot to simmering. Add brisket, bones, liver, leek and onion. Barely simmer covered, without allowing broth to bubble, until brisket is tender and center is medium. rare, about 3 hours. Remove bones from broth. Remove marrow from bones; slice marrow; transfer to platter. Strain and degrease broth; spoon about ½ cup over meats. Serve meats with carrots; garnish with chives. Reserve remaining broth for other use. (photo: © Österreich Werbung / Eisenhut & Mayer)
Tiroler Knödel (Tyrolean Dumplings) 5 diced hard rolls 100 gm/3. 5 oz. lean bacon 1 onion 1 bunch of parsley 1 -2 eggs ½ pint milk 50 gm/2 oz. flour 150 gm/5. 5 oz. smoked meat (can also be smoked sausage) salt white pepper Brown the onions, parsley and small cubes of bacon and pour over the diced rolls, Whisk the milk and eggs, salt and pepper and fold in to the mass. Mix well and let rest about ½ hour. Work in the flour and finely chopped smoked meat or smoked sausage. Form dumplings and cook in salted water for approx. 12 minutes. Serve in beef bouillon. (photo: Kobako / 2005 / Creative Commons)
Wiener Rindsgulasch (Viennese Beef Goulash) 3 oz. vegetable oil 2 lbs. lean beef cubes (shoulder or shank) 2 lbs. fine chopped onions or shallots 2 tablespoons tomato puree 2 tablespoons Hungarian Paprika grated skin of ¼ lemon 1 teaspoon ground caraway seeds 1 teaspoon fresh chopped garlic 1 teaspoon marjoram 2 bay leafs 2 salt and pepper 1 pint chicken stock or water Heat the oil in a medium sized pot and brown he beef cubes. Add the onions and cook them with the meat until they are transparent or have a shiny appearance – Add the paprika and tomato puree with all the spices and stir well – Finally fill it up with the stock or water – Stir well again – Add a little salt and pepper – it is wise to use less salt during the cooking process and correct the seasoning when the product is cooked to avoid over-seasoning – Bring the whole pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done, approximately 1 -1 ½ hours – The onions are thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash. (photo: © Österreich Werbung / Lehmann H. )
Wiener Schnitzel (Viennese Cutlet) 2 pounds boneless leg of veal, cut into ¼ inch-thick slices, pounded thin 1 cup lemon juice 1 teaspoon salt ¼ teaspoon freshly ground pepper 3 eggs 3 tablespoons milk ½ cup all-purpose flour 1 cup dry bread crumbs 1 ½ cups lard or clarified butter lemon slices parsley sprigs Arrange veal in single layer in large baking dish. Pour lemon juice over veal; let stand 1 hours, turning veal twice. Drain veal; pat dry. Sprinkle veal with salt and pepper. Beat eggs and milk in pie plate. Coat veal with flour; dip in egg mixture; coat with crumbs; shake off excess. Refrigerate at least 20 minutes. Heat lard in large heavy skillet until it begins to smoke (about 300°). Fry 1 cutlet at a time in lard until golden brown, about 2 minutes each side; drain on paper toweling; keep warm until all cutlets are cooked. Garnish with lemon slices and parsley springs.
Zwiebelrostbraten (Steak with Crispy Onions) oil 1 white onion, peeled and cut crosswise into thin round slices flour 2/3 cup clarified butter for sautéing 6 (7 -ounce) slices of sirloin 1/3 cup cognac ¼ cup tarragon vinegar 1 cup brown beef stock 1 tablespoon butter 1 tablespoon Dijon mustard salt and freshly ground white pepper to taste Heat oil deep frying. Meanwhile, dip the onion slices in some flour and pat to remove the excess. When oil is hot, fry onions until they are golden. Remove the onions from the oil, drain on paper towels, and keep warm on the stove top – Heat 2/3 cup clarified butter in a skillet and sauté the sirloin slowly over medium-high heat until brown outside and medium-rare inside. Keep the sirloin warm on a covered plate. Degrease the skillet by wiping it out with a paper towel and add the cognac and vinegar. Reduce almost all of the liquid. Add the beef stock and reduce by half. Lower the heat. Whisk in the butter and mustard at the same time. Be sure to whisk well to avoid having clumps of mustard. Add any meat juices from the sirloin on the covered plate and stir well. Season with salt and pepper to taste. Place the meat on warm plates. Pour the sauce over the meat and sprinkle with fried onions. (photo: © Österreich Werbung / Trumler)
Desserts • Nachtisch
Kaiserschmarrn (Emperor’s Pancake) 2 tablespoons raisins ¼ cup dark rum 4 egg yolks 3 tablespoons granulated sugar 2 cups half-and-half 1 cup all-purpose flour 1 teaspoon vanilla 1 teaspoon grated lemon peel 4 egg whites, at room temperature 2 tablespoons butter powered sugar currant preserves, warmed. Soak raisins in rum in small bowl 30 minutes; drain. Reserve rum for other use. Heat oven to 400°. Beat egg yolks and granulated sugar in medium-size bowl until thick and lemon colored. Beat in half-and-half. Beat in flour ½ cup at a time. Beat in vanilla and lemon peel. Beat egg whites in small mixer bowl until stiff but not dry; fold into egg yolk mixture. Melt butter in 10 -inch ovenproof skillet, Pour batter into pan; sprinkle with raisins. Bake until top is puffed and golden, about 15 minutes. Invert pancake onto serving platter. Tear into 2 inch pieces with two forks. Dust with powdered sugar. Serve immediately with preserves. (photo: © Österreich Werbung / Eisenhut & Mayer)
Kletzenbrot (Christmas fruit bread) • 3 cups flour 2/3 cup brown sugar 3 teaspoons baking powder 2 teaspoons baking soda¼ teaspoon salt 2 cups buttermilk 1 cup chopped prunes 1 cup diced dates or figs 1 cup raisins Blend all dry ingredients together. Add buttermilk slowly, sitting to make a smooth dough. Stir in nuts and fruits. Grease and flour a 10 -inch tube pan. Spoon batter into pan. Bake at 350°F. for 45 minutes. (photo: © Österreich Werbung / Lamm)
Lebkuchen (Gingerbread) • 6 cups bread flour 4 teaspoons baking soda 1 1/3 cup honey ¾ cup sugar 2 eggs 6 tablespoons ground cinnamon 3 teaspoons ground cloves ¼ cup chopped, candied orange peel ¼ chopped, candied lemon peel Warm honey, add sugar and eggs. Cream well. Add flavors and peels. Knead in flour and leavening. Roll dough ¼ inch thick. Bake sample. Cut differently shaped cookies. Bake at 375°F. (photo: Jonik / 2004 / Creative Commons)
Linzertorte (Linzer Cake) • 1 cup flour ½ cup sugar 2 egg yolks rind of 1 lemon, grated pinch of cinnamon 3 ¼ cups finely ground unblanched almonds ¼ cup currant jelly or seedless raspberry jam 2 sticks unsalted butter Blend flour, sugar, grated lemon rind, and spices together on pastry board. Make well in center, cut cold butter into it, and egg yolks. With knife, work ingredients quickly towards center and add ground almonds. Work dough with finger tips, then knead by hand into a smooth dough. Cover. Refrigerate for about 1 hour. Save one-third of dough for lattice. Keep refrigerated. Place dough between two sheets of wax paper. Roll out to fit the bottom of a cake form. With refrigerated dough first make a long roll, about ¼ inch thick, and with it form a border all around the cake. Thinly coat top torte with currant jelly. To form lattice, make 10 rolls, about ¼ inch thick of different lengths to fit across the torte. Brush border all around with egg wash before placing first 5 rolls, about 1 ½ inches apart, across top of torte, pressing down firmly on border. Arrange remaining 5 rolls crosswise to form lattice. Egg-wash lattice. Bake in reheated over (350°) for about 40 minutes until golden brown. Before serving refill lattice spaces with jelly. Dust top with confectioner’s sugar. (photo: Leo Jindrak / GNU)
Marillenpalatschinken (Apricot Palatschinken) ½ - 1 cup apricot jam, depending on number of crepes 1 -2 tablespoons dark rum, depending on number of crepes 1 -2 tablespoons cognac, depending on number of crepes Palatschinken (Crepes) (see preceding recipe), as many or as few as you want powered sugar. In a pan, over medium heat, warm the apricot jam with the rum and cognac. Spread a generous tablespoons of the jam mixture over each crepe and roll it up. Serve with a sprinkle of powered sugar. (photo: © Österreich Werbung / Wiesenhofer
Sachertorte (Sacher Gateau) • 5 oz. butter 5 oz. baker’s chocolate 3 ½ oz. castor sugar 8 egg yolks 8 egg whites and 2 oz. sugar 5 oz. flour pinch of salt Beat the butter, chocolate and sugar until fluffy, stirring in the egg yolks one by one. Whisk the egg white, add the sugar and fold carefully into the butter mixture adding the flour as you go along. Butter a cake tin, sprinkle with flour, put in the cake mixture and bake slowly for 1 ½ hours. Turn out on to a cake rack and allow to cool. Glaze the top of the cake with hot apricot jam and cover with chocolate icing. Icing: Bring 7 oz. sugar and 7 fluid oz. water to boil and boil until the mixture candies, then add the chocolate and boil until the mixture is thick, but fluid. Spread this with wet knife over the cake.
Salzburger Nockerln (Salzburg Soufflé) • 4 egg yolks ¼ cup flour 8 egg whites ¾ cup vanilla-flavored sugar 3 tablespoons butter a finger’s depth of milk Beat 4 egg yolks light and creamy and beat in ¼ cup flour. Beat 8 egg whites very stiff and add ¾ cup vanilla-flavored sugar, a little at a time. The success of Nockerln depends on the stiffness of the egg whites; be sure not to under-beat. Heat 3 tablespoons butter and a finger’s depth of milk in baking dish. Now carefully fold the egg yolk mixture and the egg whites together and put in the baking dish. Bake until golden brown in the oven (250 degrees). Dust with vanilla sugar and serve at once. (photo: © Österreich Werbung / Lehmann H. )
Topfenpalatschinken (Farmer Cheese Crepes) 1 ¾ cups all purpose flour (or more) 1 cup milk (or more) 2 teaspoons powered sugar pinch of salt 3 eggs Vegetable oil Topping: 2 eggs ½ cup milk ½ cup buttermilk 3 tablespoons sugar Filling: 8 tablespoons butter, softened, plus butter for dish zest of ½ lemon, grated 6 tablespoons sugar 3 eggs, separated, at room temperature 1 cup farmer cheese ¼ cup buttermilk pinch of salt 1 teaspoon vanilla sugar juice of 1 lemon 4 tablespoons golden seedless raisins Whisk the flour, milk, sugar, and salt till smooth. You might need to add a little flour or milk for smoothness. Then whisk in the eggs. Heat 2 tablespoons of oil in a pan over medium -high heat and start the first crepe by pouring in 4 tablespoons of batter. Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual crepes, stacking then as they are ready. Keep warm on a covered plate. Add 2 tablespoons of oil for each crepe. Preheat the oven to 400°F and butter a deep baking dish. Whisk all the ingredients for the topping together and set aside. For the filling, combine the softened butter and the lemon zest in a bowl, and beat until fluffy. Add the sugar, egg yolks farmer cheese, and buttermilk and beat until frothy. In a separate bowl, whip the egg whites, salt and vanilla sugar. Add the lemon juice and beat to a stiff meringue. Carefully fold the meringue into the farmer cheese mixture and stir in the raisins. Cook the crepes according to the Palatschinken recipe. Spread 2 tablespoons of the filling mixture over each of the prepared crepes and roll them. Place the filled crepes in the baking dish and cover with the prepared topping. Bake for 12 minutes, until golden. Sprinkle with powered sugar and serve warm with vanilla sauce. (photo: © Österreich Werbung / Eisenhut & Mayer)
Wiener Apfelstrudel (Viennese Apple Strudel) • 12 ½ oz. flour 1 egg pinch of salt 1 tbsp. oil lukewarm water with 1 tbsp. vinegar (as required) Filling: 3 oz. breadcrumbs sautéed in 2 oz. butter 4 ½ peeled, thinly sliced apples 2 oz. raisins cinnamon sugar Work the pastry ingredients on a board into a smooth, easy dough, cover and allow to stand in a warm place for ½ hour. Spread a large soft cloth on the kitchen table, dust with flour and on it pull out the dough. With the floured back of your hand pull the dough, working from the middle outwards until it is paper thin. Cut away any thick edges. Brush the dough with melted butter and sprinkle with fired breadcrumbs. On the breadcrumbs place layer of apple, sprinkle with raisins, cinnamon and sugar. Raise the cloth and roll the pastry up firmly in such a way that the join is underneath. Roll it off the cloth on to a well buttered baking tin. Brush the strudel with melted butter and bake in a medium oven for about thirty minutes until golden brown. Dust with sugar and serve either hot or cold. (photo: © Österreich Werbung / Eisenhut & Mayer)
Cookies • Kekse
Kokusbusserl • • • (Coconut Kisses) 5 egg whites 2 ½ cups coconut flakes 3 tablespoons sugar 1 tablespoon grated lemon zest 1 ½ cups confectioners’ sugar 1 tablespoon all-purpose flour Preheat oven to 360 degrees. Whip the egg whites until foamy. Add the sugar and whip until stiff but not dry. Fold in the confectioner’ sugar, coconut and lemon zest. Place in a double boiler or in a metal bowl over barely simmering water. Stir constantly until the mixture is hot. Stir in the flour. Line two baking sheets with parchment paper. Using heaping teaspoons full of the batter, spoon the cookies onto the baking sheets, placing them 2 inches apart. Bake until the cookies are golden brown, about 15 minutes. Transfer to a rack to cool. Makes 30 cookies.
Vanillekipferl • • ½ pounds unsalted butter, softened 1 teaspoon vanilla extract ½ cup sugar ¼ teaspoon salt 2 cups sifted all-purpose flour 1 ½ - 2 inches vanilla bean 1 ¼ cups ground unblanched almonds 1 ½ - 2 cups confectioners’ sugar Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon or with an electric mixer set at medium speed until light and fluffy. Beat in the flour ½ cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour. Preheat the oven to 350°F. Lightly butter two 12 -by 15 -inch baking sheets. Pinch off walnut-sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and ½ inch thick. This will make it about 2 ½ inches long. Shape each piece into a crescent by bending it into a semicircle. Arrange the crescents at least ½ inch apart in the baking sheets. Bake in the middle of the oven for 15 or 20 minutes, or until lightly colored. While crescents are baking, combine confectioners’ sugar with vanilla bean. Note: If vanilla bean is not available, use 2 -3 tablespoons concentrated vanilla sugar combined with confectioners’ sugar. Remove the sheets from the oven and leave the crescents on them to cool for about 5 minutes. When slightly cool, gently put several crescents in prepared sugar-vanilla mixture, cover them with it, and transfer to a plate. When completely cool, store crescents in an airtight container. If kept in a cool place, they will keep fresh for many weeks – if they last that long! Makes 36 crescents.
Zimtsterne (Cinnamon Stars) • • 2 egg whites ¼ teaspoon salt 9 oz. sugar 1 ½ tablespoon ground cinnamon ½ tablespoon lemon juice 12. 5 oz. ground almonds 5 oz. confectioners’ sugar 2 -3 tablespoons water Whip the egg whites together with salt until foamy. Add the sugar and whip until stiff. Add cinnamon, lemon juice, and almonds and combine the dough well. Roll out dough to ¼-inch thickness and cut cookies using a star-shaped cutter. Place the individual cookies 2 inches apart on sheet pan. Bake in the middle of the preheated oven at 500°F. for approx. 3 -5 minutes or until the cookies are brown in color. While cookies are baking, stir together confectioners’ sugar and water for the glaze. Immediately remove cookies from the hot pan and set aside to cool down a little bit. Glaze while still warm. Makes 50 cookies, depending on size of cutter.
Food Specialities from Austria • Spezialitäten
d‘Arbo • • For more than 100 years the firm Adolf d’Arbo AG has been engaged in the production of pure jams, honeys, natural fruit syrups, compotes and more. The products are free from all chemical preservatives or artificial colorings and flavorings. The line-up ranges from 200 -g (7 -oz) jars of fruitand-honey jams (sweetened with honey only) through 250 -g (8 -oz) and 450 -g (16 -oz) jars of preserves and 18 -g mini-jars and cups to bake proof jams in 13. 3 kg packs. (photo: www. darbo. at)
Austrian Wine • • • For centuries the eastern regions of Austria has taken special pride in its rich wine culture, growing exquisite red and white grapes for unique brands like Grüner Veltliner, Burgunder, Riesling or Blauer Portugieser. Thus Austria today produces more than 250 million liters each year, 30% of which are exported. Following Germany and Switzerland, the United States are third biggest importer of Austrian Wine.
Manner - Cream-filled Wafers • • Founded in 1890, Josef Manner & Comp. AG is famous far beyond Austria’s frontiers for their high-quality confectionery. The product range embraces a large variety of chocolates, sweets and biscuits. The top-selling product are the “Manner Hazelnut Cream-filled Wafers”, a speciality from Vienna. Also popular in many countries are the Rum Coco Dragees and “Schoko-Bananen” from Casali, “Manner Nuß Würfel” (hazelnut cream-filled) and “Mozart Würfel” (marzipan and praline-filled) chocolates.
Red Bull Energy Drink • • • Trying to fight his jet-lag in east Asia, the Austrian entrepreneur Dietrich Mateschitz learned about the Thai energy drink Krating Daeng. Adapting the idea for European markets, he founded the Red Bull Company in 1984. After huge sales growths in Austria, the brand was exported to Hungary, and soon afterwards to every corner of the world, selling billions of cans in about 130 countries. Since then Red Bull has become the best selling export of Austria. Next to the actual products Red Bull produces, the company also concentrates on sports sponsorships, such as soccer, skiing or aviation. (photo: www. redbull. at)
Sachertorte (Sacher Cake) • • Sacher Torte is a famous Viennese cake, probably the most famous chocolate cake of all time. It consists of chocolate sponge cake cut into three layers, apricot jam is thickly spread between the layers and on the top and sides of the cake. The whole cake is then iced with a velvet-like chocolate and served with a side dish of whipped cream. 1832 - The Sacher Torte was created by pastry chef Franz Sacher (1816 -1907) in 1832 for Prince Clemens Lothar Wenzel Metternich (1773 -1859) of Austria, the Austrian State Chancellor.
Salzburger Mozartkugeln • • Mozart products from Mirabell are well known worldwide as a special kind of Austrian confectionary. The genuine Salzburger Mozartkugel from Mirabell has a spherical core of marzipan embedded in light and dark hazelnut/ nougat cream and coated, to the original recipe, with delicate plain chocolate. Coin shaped, the Salzburger Mozarttaler is another exquisite specialty from Mirabell: fine marzipan cream within layers of light and dark hazelnut-nougat cream and coated with delicate milk chocolate. The same can be said of the Mozartrolle, roll-shaped and of traditional structure: core of marzipan covered with light and dark hazelnut/ nougat cream and coated with delicate whole milk chocolate.
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