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Swiss Roots and Recipes
608-527-6565
Swiss Roots and Recipes
608-527-6565

Sweets and Goodies

Engadine Nut Cake (Engadiner Nusstorte)
Ingredients for a cake 12 inches in diameter:
2 ½ cups sugar
2 ¼ cups shredded walnuts
1 1/3 cups cream
1 tbsp honey
4 cups white flour
1 cup butter
1 egg
1 pinch of salt
Oven temperature: 350 degrees   Cake pan 12 inches in diameter, 2 inches deep
Pastry:
1. Put flour and ¾ cup of sugar into the bowl of your processor and pulse to mix. Add the butter and pulse again. Add the egg and pulse to make a ball.
2. Divide the dough into two unequal pieces in the proportion two thirds and one third. Chill in refrigerator while you make the filling.
3. Roll out the larger piece on floured surface so it's big enough to line the bottom and sides of the pan. Roll out the smaller piece to exactly the diameter of the pan.
Filling:
1. Put the remaining sugar into a saucepan with a teaspoon of water and heat, stirring occasionally, until the sugar has turned to deep amber caramel.
2. Remove from heat, add cream and honey, then return to heat and allow to boil for one minute.
3. Remove from heat and stir in the walnuts.
4. Allow to cool.
Assembly:
1. Pour the filling evenly over the pastry lining and smooth the top.
2. Cover the filling with the smaller piece of pastry. Gently lift the pastry from the bottom layer off the rim of the pan, and fold it over the top layer to make a border.
3. Bake in the bottom third of the oven for 40-45 minutes or until the cake is deep golden in colour and feels firm to the touch.
4. Allow to cool.
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Leckerli
Ingredients
10 1/2 cups all-purpose flour
1 cup sugar
1 cup unblanched almonds, finely chopped
1/4 cup candied orange peel, finely chopped
1/4 cup candied lemon peel, finely chopped
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup honey
2 tablespoons kirsch or brandy
1 egg

Citrus Glaze
1 cup powdered sugar
1/2 teaspoon finely shredded lemon or orange peel
2 teaspoons lemon or orange juice
2 - 3 teaspoons water
Directions
Stir together flour, sugar, almonds, candied peels, baking powder, cinnamon, nutmeg, and cloves in a large mixing bowl. Make a well in the center. Add honey, kirsch or brandy, and beaten egg. Stir till dough forms a ball. Divide dough in half.

Roll half of the dough at a time on a lightly floured surface to 1/4-inch thickness. Cut into 21/2x1-inch strips. Repeat with remaining dough. Place cookies 1 inch apart on a greased cookie sheet.

Bake in a 350 degree F oven about 10 minutes or till golden brown. Transfer to wire racks and cool. While cookies are still warm, brush with Citrus Glaze.
Citrus Glaze
Stir together 1 cup powdered sugar, 1/2 teaspoon finely shredded lemon or orange peel, and 2 teaspoons lemon or orange juice. Add enough water to make mixture of glazing consistency (about 2 to 3 teaspoons).


Chestnut cake (Marronitorte)
Ingredients for one springform:
4 egg yolks
3 ½ oz sugar (1)
1 packet vanilla sugar
3 ½ oz butter
14 oz unsweetened chestnut puree
1 tbls Kirsch
4 egg whites
2 tbls sugar (2)
1 tsp baking powder
7 oz ground almonds
2 tbls corn starch
7 fluid oz cream
3 ½ oz glazed chestnuts
2 ½ oz slivered almonds
for the frosting:
6 oz confectioner's sugar
at least 2 tbls Kirsch
glazed chestnuts
Oven temperature: 350 degrees
Directions
1. Beat together till fluffy yolks, sugar (1), vanilla sugar and softened butter
2. Stir in chestnut puree and kirsch
3. Beat whites until stiff. Continue to beat while adding sugar (2) and the baking powder, to achieve a smooth, shiny mass
4. Mix together the almonds and corn starch
5. Add the almonds and the egg whites alternately to the chestnut mixture, mixing them well in
6. Whip the cream until it is stiff. Cut the glazed chestnuts into pieces
7. Mix both into the dough, along with the slivered almonds
8. Put the dough into a springform pan lined with baking paper
9. Bake in a preheated oven for 50-55 minutes. When cooked, test with a knife, which should come out clean. Allow to cool
for the frosting:
1. Sieve the confectioner's sugar, and add the kirsch. Stir together to make a thick frosting, adding a little water if necessary
2. Use this to frost the cake. Garnish with glazed chestnuts
The cake is at its best after 2-3 days, but remains fresh for a week

Aargau Carrot Cake
Ingredients
3 eggs
3/4 cup white sugar
1 1/2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 cup grated carrots
1 cup ground almonds
1/4 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
 3/4 cup confectioners' sugar
 1 tablespoon lemon juice
Directions
Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C)
 
Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well
 

Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan
 
Bake at 360 degrees F (180 degrees C) for 45 minute
 
This cake is often iced with 3/4 cup confectioners’ sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration


Spitzbuben
Ingredients
1 1/8 cups butter
 1 cup confectioners' sugar
 2 teaspoons vanilla sugar
 1 pinch salt
 1 egg white
 3 1/8 cups all-purpose flour
 1 cup fruit preserves, any flavor
 1/3 cup confectioners' sugar for decoration

Directions
To Make Vanilla Sugar: Combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed
 
Beat butter or margarine until soft and fluffy. Mix in the confectioners' sugar, vanilla sugar, and salt until mass has a lighter color
 
Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and rest the dough in the refrigerator for one hour
 
Take the dough out of the refrigerator, and roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters. Cut smaller shapes into the middle of half of the circles
 
Bake in a preheated 400 degrees F (205 degrees C) oven for 6 to 8 minutes
 
Warm up marmalade, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the wholes on top of the ones with jam. Sprinkle a bit of confectioners' sugar on top to make them look nice

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