For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In February 2012 – recipe by Johannes Reiser – Chef at the Restaurant “Das Schick”:

Torta Real
with mousse of white orange-flavoured chocolate
and sorbet of mulled wine

Ingredients for 4 servings:

Torta Real – for 1 cake
12 whole eggs
500 g granulated sugar
1 kg almonds – micro-ground, peeled
lemon peel, unhandled
pinch of salt

Mousse of orange-flavoured chocolate:
1 bar (100 g) orange chocolate
(white or dark chocolate with orange flavour)
1/4 l whipped cream
2 tbsp. orange liquor
2 sheets of gelatin
2 tbsp. powdered sugar

Mulled wine sorbet:
0.4 l Rioja wine
juice of 2 oranges
some lemon zests
3 cloves
1 small cinnamon stick
1 star anise
4 coriander seeds
100 g raw cane sugar

Preparation:

Torta Real:
Beat whole eggs and sugar with a mixer at the highest setting until the mixture is foamy and creamy. Add scraped-off lemon peel and a pinch of salt. Fold in almonds. Fill a cake pan with the mixture and bake at 180° C for 45 min. Upon cooling, cover with lemon glaze if desired.

Mousse of orange-flavoured chocolate:
Carefully melt chocolate. Soak gelatin in cold water. Slightly heat orange liquor and briefly dissolve gelatin in it. Mix liquor and gelatin with the melted chocolate. Beat whipped cream with powdered sugar until stiff. Fold in chocolate mixture and allow to cool.

Mulled wine sorbet (may also be prepared with red or white wine ¬– we use Rioja):
Bring all ingredients together to a boil. Steep/simmer approx. 30 min.. Season to taste, if desired, strain and freeze into a sorbet in an ice-cream machine. Should you not have an ice-cream machine, fill a flat container with the sorbet and allow to freeze in the ice cube compartment, stirring frequently.

Serve all dishes decoratively – as in our photo, for example – and enjoy…

We wish you much success!