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August 1, 2008

Traunkirchner Cake

Filed under: Austrian Cake — admin @ 8:40 pm

The Traunkirchner Cake was invented by Maria Schrangl from Upper Austria in 1936.

traunkirchner cake

Maria Schrangl was a ship cook on the Danube river during the 1930’s. She even came to the black sea with her ship. In that period she found time and inspiration to create her special cake.

traunkirchner cake

In 1938 she had enough of cooking on the water. She bought the “Restaurant Wiesinger” in the Upper Austrian town of Marchtrenk (Welser Strasse), and started to cook on the land. She offered the Traunkirchner Cake only for special orders, and usually only rich people were able to afford this sweet speciality.

Soon the Traunkirchner Cake became a regional sweet delicacy.

traunkirchner cake

Unfortunately the origin of the name is unknown. Until today the cake is known as insiders tip, and not available in shops or coffee houses. The cake on the pictures was made at home.

The Traunkirchner cake needs 3 days until it’s ready for enjoyment. Because of the costly preperation, the sweet delicacy is only made for very special events.

12 Comments

  1. Oh, your cake looks absolutely scrumptious! … would you mind posting a recipe, if it is not too much trouble? Am so keen on making it, after having seen it on your website!
    Thanks very much for a wonderful site, that is always a pleasure to read. (:

    Comment by Kim — October 20, 2008 @ 3:29 am

  2. Here is the recept:

    Traunkirchner Torte
    Menge Maß Zutat
    250 g Butter

    200 g Puderzucker (für den Teig)

    1 Pk Vanillinzucker

    eine halbe Zitrone (Saft und geriebene Schale)

    280 g Mehl

    1 Ei (zum Bestreichen eines Teigbodens)

    50 g Mandeln (geschält & gestiftelt)

    4 St Eiweiße (für die Creme)

    4 EL Puderzucker (für die Creme)

    4 EL Himbeerkonfitüre (für die Creme)

    1/4 l Schlagsahne (für die Creme)

    Zunächst die Butter, den Puderzucker und den Vanillinzucker schaumig rühren, anschließend den Saft der halben Zitrone sowie deren geriebene Schale unterrühren. Dann mit dem Mehl kneten und kühl stellen.
    Den gekühlten Teig in vier bis sechs gleich große Tortenböden ausrollen, die jeweils etwa einen halben Zentimeter dick sind. Einen der Böden vor dem Backen mit einem Ei bestreichen und mit Mandeln bestreuen. Dann werden alle Böden auf einem eingefetteten und eingemehlten Blech gebacken.
    Die Teigböden nach dem Backen auskühlen lassen, mit der Creme (Zubereitung nachstehend) bestreichen und zu einer Torte zusammensetzen. Vor dem Servieren mit Schlagsahne bestreichen und mit den kandierten Kirschen verzieren.
    Für die Zubereitung der Creme wird einfach das Eiweiß steif geschlagen und mit dem Puderzucker vermengt. Abschließend die Marmelade einrühren.
    Anmerkung zum Rezept Traunkirchner Torte
    Die Torte sollte man vor dem Servieren zwei bis drei Tage stehen lassen.

    Bitte beachten Sie bei der Zubereitung, dass sich die im Rezept angegebenen Mengen und Garzeiten auf die Original-Menge von eine Portion beziehen und ggf. entsprechend angepasst werden müssen.

    Comment by insane — November 10, 2008 @ 4:11 am

  3. is it possible to translate it in Englsh.

    tnx.

    Comment by Marjorie Ang — February 16, 2009 @ 9:01 am

  4. I would also like to have this recipe in English!!

    Comment by hockeykid92 — February 24, 2009 @ 8:12 pm

  5. Translate, por favor.
    hhahhaaa

    Comment by mee — April 6, 2009 @ 9:47 pm

  6. please may i have the english translation

    Comment by margaret — February 28, 2010 @ 10:40 am

  7. I copied and pasted the recipe into a free translation site and this is what I got. Not sure if this helps. 🙂

    Traunkirchner pie quantity of measure ingredient 250 g butter

    200 g powder sugars (for the dough)

    1 Pk Vanillinzucker

    a half lemon (juice and rubbed shell)

    280 g flour

    1 Egg (for coating a dough ground)

    50 g almonds (peeled & gestiftelt)

    4 St proteins (for the cream)

    4 ELS powder sugar (for the cream)

    4 ELS Himbeerkonfitüre (for the cream)

    1/4 l blow creme (for the cream)

    First of all the butter, that powder sugar and the Vanillinzucker stir frothy, subsequently the juice of the half lemon as well as its rubbed shell less than moving. Knead then with the flour and place coolly. The cooled dough into four to six equally large pie grounds roll out, that are thick respectively about a half centimeter. Coat one of the grounds before the baking with an egg and best regret with almond. Then all grounds are baked on a greased and eingemehlten sheet metal. The dough grounds after the baking cool down let, with which cream (preparation following) coat and put together to a pie. Coat before the serving with blow creme and trim with the kandierten cherries. For the preparation of the cream, the protein stiffen is struck simply and is mixed with the powder sugar. In conclusion the jam stir. One should stand let comment to the prescription Traunkirchner pie the pie before the serving two to three days.

    Please note in the preparation that the quantities indicated in the prescription and cooked times have references to the original quantity by a portion and must be adapted where appropriate correspondingly.

    Comment by Kate — April 16, 2010 @ 1:34 am

  8. USE A TRANSLATOR. GODD!!! Use your brains FOOOLSSSS >:( LOVE YOU xxxxxxxxxx

    Comment by SEXYGURLL80085 — April 26, 2010 @ 10:10 am

  9. Traunkirchner cake 
Quantity measure ingredient 
250 g butter
    200 g icing sugar (for the batter)
    1 pk vanilla sugar
    half a lemon (juice and grated peel)
    280 g flour
    1 egg (for brushing a pastry)
    50 g almonds (peeled and slivered)
    4 St proteins (for cream)
    4 tablespoons powdered sugar (for the cream)
    4 tablespoons raspberry jam (for cream)
    1 / 4 l cream (the cream)
    First, the butter, powdered sugar and vanilla until fluffy, then stir in the juice of half a lemon and its zest. Then knead with the flour and chill. 
The chilled dough into four to six equal-sized cakes roll out, each about half a centimeter thick. One of the floors before baking brush with an egg and sprinkle with almonds. Then all the floors will be baked on a greased and floured tin. 
The dough to cool after baking, spread with the cream (preparation below) and combined into a cake. Before serving, spread with whipped cream and decorate with candied cherries. 
For the preparation of the cream, just the egg whites beaten stiff and is mixed with the powdered sugar. Finally, stir in the marmalade. 
Note on the cake recipe Traunkirchner 
The cake should leave before serving two to three days.
    Please note when making that relate quantities in the recipe and cooking times the original quantity of a serving and must be adjusted accordingly if necessary.

    Comment by richard — May 21, 2010 @ 11:42 pm

  10. Sorry: “Proteins” in recipe above should read “Egg whites”.

    Comment by richard — May 21, 2010 @ 11:57 pm

  11. I’m impressed! You’ve managed the almost imposilbse.

    Comment by Tory — April 26, 2011 @ 1:11 am

  12. heres the recipe in english:)

    200 g powdered sugar (for the dough)

    1 pk vanilla sugar

    half a lemon (juice and grated rind)

    280 g flour

    1 egg (for brushing on a pastry base)

    50 g almonds (peeled and julienned)

    4 St proteins (for cream)

    4 tablespoons powdered sugar (for the cream)

    4 tablespoons raspberry jam (for cream)

    1 / 4 liter whipped cream (the cream)

    First, the butter, powdered sugar and vanilla until fluffy the, then stir in the juice of half a lemon and its zest. Then knead the flour and allow to cool.
    The chilled dough into four to six equal-sized cake roll out shelves, each about half a centimeter thick. One of the floors before baking brush with egg and sprinkle with almonds. Then all soils are baked on a greased and floured sheet.
    The Teigböden to cool after baking, brush with the cream (preparation below) and assembled into a cake. Before serving, spread with whipped cream and decorate with candied cherries.
    For the preparation of the cream is just the egg whites beaten stiff and mixed with the powdered sugar. Finally, stir in the marmalade.
    Note on the cake recipe Traunkirchner
    The cake should be allowed to stand before serving two to three days.

    Please note in the preparation that is related in the recipe quantities and cooking times on the original amount of a serving and must be adjusted accordingly if necessary.

    Comment by kourtnee — October 4, 2011 @ 10:45 pm

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