Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Pragueby Rick Rodgers
Take a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though
Take a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu.
In Kaffeehaus, Rick Rodgers has collected over 150 of the best classic Austro-Hungarian pastries, and expertly shows how to create these glorious treats at home. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rogers intrinsically ties coffeehouse culture with its 300-year-old traditions. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages—coffee or otherwise—that pair perfectly with the desserts.
Kaffeehaus beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts.
Rick Rodgers is an award-winning cookbook writer and culinary instructor, and the author of over forty books on many subjects. Among his baking books are Sarabeth's Kitchen (with Sarabeth Levine) and The Model Bakery Cookbook (with Karen Mitchell and Sarah Hansen Mitchell), and he was the editor of The Baker's Dozen Cookbook. Rick has also written over ten cookbooks for Williams-Sonoma, and he often works behind the scenes as a consultant for entertainment figures, corporations, and celebrity chefs to develop their cookbook projects. His recipes have appeared in Bon Appétit, Cooking Light, Men's Health, Food and Wine, Fine Cooking, and online at Epicurious and many other sites. He has appeared on such television shows as Today, CBS Good Morning, and Food Network Challenge. Rick has traveled all over the country (as well as in France as Korea) to teach at the best cooking schools. His website is www.RickRodgers.com.
- Echo Point Books & Media
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- 8.30(w) x 9.90(h) x 1.00(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.
Meet the Author
Rick Rodgers is an award-winning cookbook writer and culinary instructor. An author of over forty diverse books, Rick co-authored Sarabeth's Kitchen and The Model Bakery Cookbook and edited The Baker's Dozen Cookbook. Rick often works behind the scenes as a consultant for entertainment figures, celebrity chefs, and corporations to develop their cookbook projects, including over ten cookbooks for Williams-Sonoma. His recipes have appeared in a number of publications such as Cooking Light, Men's Health, Food and Wine, and many sites online, including Epicurious. He has also presented on television shows such as Today, CBS Good Morning, and Food Network Challenge. Winner of Bon Appétit's Outstanding Cooking Teacher of the Year Award, Rodgers teaches sold-out cooking classes around the world (including Korea and France). You can learn more at www.RickRodgers.com.
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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.