Apricot Cherry Cake | Marillen-Kirsch-Kuchen

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Yes, this is the third apricot recipe in a row, but apricot season here in Austria only last for about a month. I have to make the most out of it!

I made an apricot and cherry cake this time, using one of my mother’s recipes.  It’s a great basic cake that works very well with all summer fruits such as apricots, nectarines or berries but also apples, pears or plums can be used. Feel free to leave out the cocoa powder or add chocolate chips or nuts to the dough. There are so many options – I have been thinking about red currents and chocolate lately – maybe I should make another cake…

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Apricot Jam | Marillenmarmelade

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To celebrate the start of the apricot season, I prepared some homemade apricot jam. Although preserving fruits as jam is by no means a purely Austrian tradition – it’s rather a global custom – apricot jam is the typical Austrian jam in my opinion. Maybe I feel this way because apricot jam is also used in most of the traditional Austrian cakes and sweets (just think about Sachertorte, swiss roll or the Austrian crêpes – Palatschinken). Or maybe I just feel this way because I grew up in the “apricot region of Austria” – Wachau. It is in any case the reason why I feel that apricot jam has to be homemade!

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Carinthian Pasta | Kärntner Kasnudeln

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Kärntner Kasnudeln are an Austrian pasta speciality from Carinthia (a region in the south of Austria). This type of filled pasta is quite similar to Italian ravioli and it might just be an Italian influence – after all Carianthia abuts Italy. Kärntner Kasnudeln however are filled with a mixture of curd, potatoes and fresh herbs (in particular mint).

In contrast to the Italian ravioli, there is a particular way to fold this Austrian pasta – krendeln – not only to close the pasta around the filling but also to create the characteristic, ornamentally twisted edge.

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Almond and Honey Cake | Bienenstich

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In German, this cake is known as Bienenstich (= bee sting). While this sounds rather unpleasant, I promise this cake does not live up to its name. This cake for dessert in comparison to getting stung by a bee is a completely opposing experience.

The name of this cake goes back to the 15th century when two young bakers protected the German city Andernach from an attack. They saw the enemy coming and dropped beehives from the city wall onto the attackers. The bees stung the enemy troops and drove them away. In celebration of the victory this honey and almond cake (filled with vanilla custard) – Bienenstich – was created.

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Homemade Cottage Cheese

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I do have this urge to produce all kinds of food (and sometimes also other stuff) myself – at least once, just to know how it is done.

As much as I love homemade food, cheese is the exception:  I buy it – regularly. Producing cheese (the real and tasty kind – mature cheese) at home, especially storing it in my apartment for several months while it needs to age, is not really an option. I accepted that and I don’t even consider producing my own cheese, but I also found a way to compensate here: Cottage cheese – this can be made at home easily.

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