Appears in

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


By Rick Rodgers

Published 2002

Apricot and red currant preserves are used again and again in Austro-Hungarian desserts. Be sure to use preserves, which are less sweet than jams and jellies and have fruit pieces. Traditional preserves made with sugar are preferred over spreads sweetened with fruit juice. The preserves are usually boiled briefly (to evaporate a bit of moisture so they dry into a firm set), then strained to remove the fruit. Use any brand you prefer.

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