Austrian Cakes & Tarts: Metternichtorte
140 g of flour
140 g of butter
140 g of sugar
140 g of peeled, grated almonds
1 pitch of salt
500 mL of cream
2 tablespoons of soluble coffee
2 tablespoons sugar
What Metternichtorte Tart is
Prince Metternich was the chancellor of Austria in the first half of the 19th century. After the uprisings of the French Revolution and the Napoleonic Wars, Austria ended up as an independent Empire with its monarch being permanently stressed about liberal ideas. His chancellor Metternich helped to suppress revolutionary movements for decades and became one of the most powerful men in Europe - until revolution forced him to emigrate to Great Britian. Nevertheless, in his better days he got this classic Imperial-Austrian tart named after him.
How to prepare Metternichtorte Tart
Put all the ingredients for the dough on a board and mix them until smooth. Let it sit for 30 minutes. Divide this dough into five equal parts and bake them separately. Then stick them together with a filling made from whipped cream, sugar, coffee and gelatine. Keep some of this filling to cover the tart with it. Decorate with whipped cream and chocolate coated coffee beans.
More Austrian Recipes
Cooking Measures Conversion Tool
Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl
Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen
Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl
Converting Kitchen Measures: US vs. Metric
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