Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague by Rick Rodgers

  • Warm-method sponge cake (Warme biskuittorte)

    from Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague Kaffeehaus by Rick Rodgers

    • Categories: Cakes, large; Dessert
    • Ingredients: eggs; cake flour; store-cupboard ingredients
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Notes about Recipes in this book

  • Leschanz's chocolate mousse cake (Leschanztorte)

    • Jane on February 12, 2017

      I really did not like this very much. It felt like a very dated idea of a chocolate cake - overly sweet, the mousse topping fluffy and light. My taste in chocolate cakes is now more dark and slightly bitter, more dense. I wished I had instead made Ottolenghi's chocolate fudge cake from his first cookbook.

  • Flourless poppy seed cake (Mohnkuchen)

    • Poyma on October 22, 2012

      For serious poppyseed afficianados. One thing that is criticasl to the success of the recipe is to have a way to crush the poppyseeds. I have a manual poppyseed grinder I obtained from Ebay. My hungarian friendds tell me its possible to acheieve acceptable results with a coffee grinder. Just be warned that food processors aren't very useful here.

  • Banana gugelhupf (Bananengugelhupf)

    • ashallen on July 14, 2020

      This is a great banana cake! I've had many banana cakes that were on the heavier/denser/gummier side, but this one has a relatively light, close-crumbed, springy texture that's also very moist. Since I was sharing it with someone who needs to avoid citrus, I left out the lemon zest and doubled the vanilla. Banana + butter flavors came through very nicely since there aren't any spices or nuts in this recipe. I used eggs with deep orange yolks to make the cake extra-golden. Removed it from the oven once center reached 195-200F after 40-45 minutes. Author says to bake 50-60 minutes, but based on the book photos, his cake pan might have been squatter than mine.

  • Poppy seed gugelhugf (Mohngugelhopf)

    • ashallen on July 11, 2020

      This is a good cake recipe for those who like their cakes to be rich (lots of butter!) but not very sweet. Personally, I like my cake to be sweeter than this one and will probably play with the sugar quantity, but my husband really enjoyed it as-is. Lots of delicious poppy seeds which I ground in a Vitamix dry blade container. Texture is close-crumbed and springy. Nicely moist on the first day but, as the author mentions in the recipe, less moist with each day that passes. Cake was done after 40 minutes (200-205F in center), 10-20 minutes faster than specified in recipe. Based on book photo, author's baking pan might have been squatter than mine. Used unbleached cake flour (King Arthur) - worked well. I left out the lemon zest and substituted dark rum for light rum, thinking that would provide enough flavor but it was a bit light. I'Il try adding some almond extract if I leave out the lemon zest again in the future.

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  • ISBN 10 1626548749
  • ISBN 13 9781626548749
  • Published Oct 24 2014
  • Format Hardcover
  • Page Count 250
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher Echo Point Books & Media
  • Imprint Echo Point Books & Media

Publishers Text

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 celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rodgers expertly shows how to create these glorious treats at home. 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. 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).

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