KaffeeHaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Pragueby Rick Rodgers, Kelly Bugden (Photographer)
Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless
Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.
Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs.
Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.
Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.
- Crown Publishing Group
- Publication date:
- Edition description:
- First Edition
- Product dimensions:
- 7.50(w) x 10.00(h) x 0.80(d)
Read an Excerpt
Hungary's national chocolate dessert, Rigó Jancsi consists of squares of cocoa mousse sandwiched between chocolate cake and covered with a shiny chocolate glaze.
1/2 cup all-purpose flour
3 tablespoons Dutch-processed cocoa powder
1/4 teaspoon salt
3 tablespoons milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
3 large eggs, at room temperature
2/3 cup sugar
2 tablespoons golden rum or water
1 1/2 teaspoons unflavored powdered gelatin
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
1/4 cup Dutch-processed cocoa powder
2 cups heavy cream
1/4 cup hot water
3 ounces high-quality semisweet chocolate, finely chopped
1 tablespoon unsalted butter, at room temperature
1. To make the cake: Position a rack in the center of the oven and heat to 350°F. Lightly butter a 15 x 11-inch jelly roll pan, and line the bottom and sides with parchment or wax paper. (Cut slashes in the corners of the paper to help them fold neatly.) Lightly butter the paper.
2. Sift the flour, cocoa, and salt together into a bowl. Mix the milk, oil, and vanilla in a measuring cup.
3. Crack the eggs into a medium bowl and add the sugar. Using an electric mixer on high speed, beat until very light in color and texture, about 2 minutes. Sift half of the flour mixture over the eggs and fold in. Fold in half of the milk mixture. Repeat with the remaining flour and milk mixtures. Spread evenly in the pan, being sure the batter fills the corners.
4. Bake until the cake springs back when pressed in the center, about 15 minutes. Cool for 5 minutes on a large wire rack. Invert onto the rack and peel off the paper. Cool completely.
5. To make the filling: Pour the rum into a small bowl and sprinkle with the gelatin. Set aside for 5 minutes. Place the bowl in a skillet of gently simmering water. Using a small rubber spatula, stir constantly until the gelatin is completely dissolved, being sure to wipe down any undissolved gelatin on the sides of the bowl. Remove the bowl from the water, stir in the vanilla, and set aside to cool slightly.
6. In a bowl, combine the confectioner's sugar and cocoa. In a chilled medium bowl, beat the cream until it just begins to thicken. Sift the cocoa mixture into the cream and beat until barely stiff. Stir about one third of the whipped cream into the gelatin mixture, then beat back into the cream, beating until the filling is very stiff. (But do not overbeat, or it will separate.)
7. Cut the cake into two 7 1/2-inch-wide pieces. Place one cake on a baking sheet. Spread all of the filling on the cake in a thick layer, smoothing the sides. Refrigerate while making the glaze.
8. To make the glaze: Combine the water and chocolate in a small saucepan. Cook over low heat, stirring constantly with a rubber spatula, until the chocolate is almost melted. Remove from the heat and let stand, stirring occasionally, until the chocolate is completely melted. Add the butter and stir until melted and combined. Set aside to thicken and cool slightly.
9. Place the remaining cake layer, smooth side up, on a wire rack set over a jelly roll pan. Pour all of the glaze on top of the cake. Using a metal spatula, smooth and coax the glaze over the sides of the cake. Refrigerate until the glaze is set, about 15 minutes.
10. Using a thin sharp knife rinsed under hot water between cuts, cut the glazed cake into 9 rectangles. Following their original positions, arrange the rectangles on top of the filling. Refrigerate until the filling is set, about 1 hour. Cut between the rectangles to make individual servings. Serve chilled.
The mousse squares can be prepared up to 2 days ahead and stored under a cake dome in the refrigerator.
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Rick Rodgers has worked as a caterer and continues to teach cooking classes. I've had his books "Thanksgiving 101" and "Christmas 101" for a few years, and they are terrific. "Kaffeehaus" is in the same vein. Mr. Rodgers takes the time to explain details that would be overlooked by most professional cooks, but that are essential to home cooks who want to get professional results. So far, I've tried only some of the beverage recipes, but the Sachertorte is on my list of to-do-soon recipes. The info on history and background of recipes, people, places, and ingredients is interesting and entertaining. Mr. Rodgers consistently goes above and beyond the expected level to provide his readers with all they need to succeed.