Some fun things to look at...Video making a Viennese Coffee Cream Tort:

R

richard-in-cincy

Well-known member
Even if you don't speak German, you will enjoy and understand how to put together the classic Viennese Coffee Cream Tort in this video from the Austrian Broadcasting Network. If you do know some German, hers is absolutely crystal clear and very easy to understand.
 
The amazing menu collection at the NYPL

I always forget about this and then when I stumble back upon it, I can get lost in this collection for hours. Here is a link to menu from the Hotel Imperial on the Ringstraße in Vienna from 1973 (prices are in Schillings, NOT Euros!!!--100 Schillings was roughly $4 in 1973).

http://menus.nypl.org/menu_pages/50675

 
What is really amazing is that the Beef Stroganoff was $3.85 at

the ritziest joint in Vienna. Try $85 today. $4 for .35 oz. of Iranian caviar!!!

I know the prices were cheaper back then, but with the breathtaking inflation that was introduced with the conversion of the Euro, prices in Europe now are absolutely obscene compared to what they used to be in the halcyon pre-Euro days.

I've been looking at menus for restaurants in Vienna making plans for a future trip and I just cannot believe the prices now. $6-8 for a cup of coffee, $8-10 for a half liter of beer, absolute thievery. When I was a student in 1983, a half liter of beer was $.50. According to the inflation calculator, that would be $2.90 in today's dollars. Somebody's getting rich.

 
To the egg whites...

she stirs in the yolks beaten with marzipan, cinnamon, lemon zest, and vanilla beaten with a little water. Then stirs in ground almonds and melted butter. Classic Viennese cake ingredients. Very rarely do they use flour.

 
I was also amused that there was no "gingerly" folding. She was not babying the eggs

Quick, yes, but some pretty vigorous stirring before a few fast folds from the bottom of the bold.

 
You must log in or register to reply here.
Back
Top