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Biskuittörtchen "Wachau"

4 servings

Ingredients

• 5 Stk Egg yolk (for sponge cake)
• 50 g Sugar (for sponge cake)
• Lemon juice (nach Bedarf)
• 4 Stk Egg white (for sponge cake)
• 50 g Sugar (for sponge meringue)
• 100 g Flour (semi-strong)
• Apricot or mixed compote (nach Bedarf)
• Apricot jam (nach Bedarf)
• Almonds (sliced) (nach Bedarf)
• Powdered sugar (for dusting) (nach Bedarf)
• Stewed cherries (for decoration) (nach Bedarf)
• 0.12 L Milk (for vanilla cream)
• 100 g Powdered sugar (for vanilla cream)
• Vanilla sugar (for vanilla cream) (nach Bedarf)
• 3 Stk Egg yolk (for vanilla cream)
• 1 Stamperl Brandy
• 0.5 TL Potato starch
• 3 Stk Egg white (for foam)
• 100 g Powdered sugar (for foam mass)

Instructions

1. **Sponge base:** Whisk 5 egg yolks with 50 g sugar and a little lemon juice until creamy.
2. Whisk 4 egg whites with 50 g sugar to stiff peaks and carefully fold into the yolk mixture.
3. Then fold in 100 g bread flour.
4. Spread the batter about 1 cm thick on parchment paper and bake until pale yellow in a preheated oven.
5. Remove the sponge cake immediately from the parchment paper and let cool completely.
6. Cut out circles of 7–8 cm diameter. **Vanilla cream:** Stir together 0.125 L milk with 100 g powdered sugar, a little vanilla sugar, 3 egg yolks, a shot glass of cognac and half a teaspoon of potato starch.
7. Whisk the mixture over a nearly boiling water bath until it becomes a firm cream and let cool completely. **Foam mixture:** Whisk 3 egg whites to stiff peaks and gradually incorporate 100 g sifted powdered sugar. **Assembly:** Spread the cut-out sponge cake circles with the cooled vanilla cream about 5 mm thick.
8. Arrange drained apricot or mixed compote on top.
9. Using a piping bag with a star tip, pipe the foam mixture in a spiral and fill the gaps with apricot jam.
10. Sprinkle with sliced almonds, dust with powdered sugar and bake until light brown under good top heat.
11. Decorate with compote cherries.

Based on a cookbook by Hans Hofer (1964), adapted with AI.