Kaffeehaus: Exquisite Desserts from the Classic Cafés 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 0965360784
  • ISBN 13 9780965360784
  • Published Feb 01 2002
  • Format Hardcover
  • Page Count 248
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

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.

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