Austrian Drum Torte

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As I thumbed through a cookbook we got for Christmas, the word "Austrian" immediately caught my eye. You see, Katie, the kids and I spent the summer in Vienna directing a study abroad program. I looked at the incredible photo for the Austrian Drum Torte and read the recipe. Although it would probably be one of those very involved all day affairs, I knew I had to make it, and I knew who I had to make it for. One of my student employees, Rachel, was having a birthday, and she also went on the study abroad with us.

Here I am with some of our students at Schönbrunn Palace in Vienna. Rachel is on the left.

During my time in Austria, I had never seen nor heard of Austrian Drum Torte, but I didn't really care if this recipe was authentic Austrian because the photo in the cookbook looked so cool. However, I did do a little investigation online and found out there is really such a thing, but there seems to be a little confusion. I guess the cake is actually Hungarian and called a Dobos Torte. Dobos means "like a drum" in Hungarian. I thought the cake didn't look much like a drum, but after a little more research, I found the cake was named after its creator, Jozsef Dobos, a Hungarian pastry chef. He created the cake in 1884, and Emperor Franz Joseph and Empress Sissi were two of the first to try it. Since Hungary was at the time part of the Austro-Hungarian empire, I think it's OK if Austria claims the cake, too.

Here's the finished product. Pretty amazing, isn't it. And really, it wasn't hard at all. It's just time consuming. But, I was able to multitask and get a lot of other things done while creating this work of art.

Wunderbar!

When I brought the cake to the office, it was a definite showstopper. And of course, it tastes every bit as good as it looks. I can't wait for the next special occasion to make it again.

Herzlichen Glückwunsch zum Geburtstag, Rachel!

Making this cake made me wish there were more time in a lifetime to learn several different professions. Training as a pastry chef in Vienna would be on my list. So many wonderful cafés, so many wonderful desserts! If you are wondering which café is my favorite, here are some photos of a little outing Tomas and I took to Café Central. That place is a—ma—zing! I had the Café Central Torte and Tomas had the Schokozauber (chocolate magic).  Tomas still talks about how he ate a piece of cake with real gold flecks on it.

Yep, I want to run a café like this.

Caramel Cake with Browned Butter Frosting

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One of the students I work with, Jeff, had a birthday a couple of months ago. Of course, I made a cake, and I even started a blog post back then with the recipe. However, I got a distracted and never got back to it. I guess you could really call that getting totally sidetracked. Oh, this poor neglected blog.

Well, today was a holiday, and I spent pretty much the entire day doing absolutely nothing. I was feeling slightly guilty and thought before I go to bed I wanted to do at least one productive thing. It was then I looked over at the computer and remembered this unfinished post.

Back on the day before Jeff's birthday, I remember thinking I wanted to try something other than chocolate. Now, that seems so strange to think I wasn't in the mood for chocolate, but oh well. I wondered if there was such a thing as a caramel cake. I looked through all my cookbooks to no avail. Next, I went online, and I found a caramel cake recipe from Maya Angelou's cookbook. As I read through the recipe, I noticed that it had the same browned butter frosting that goes on my favorite cookie in the world, sour cream cookies with browned butter frosting.  I seriously cannot control myself when these cookies are in vicinity. If Maya Angelou's cake might be in any way like these cookies, I thought should give it a try.

Sour cream cookies with browned butter frosting—If it weren't so late and I wouldn't have to go to the store to pick up some sour cream, I'd make me a batch right now. And, eat most of them.

The recipe calls for caramel syrup in the batter. You could make your own, but that was more trouble than I wanted, so I just went with a store bought jar of Mrs. Richardson's. The cake doesn't have a real strong caramel flavor, but it is really good. 

The cake was a big hit at the office, and it did taste a lot like the cookies. However, I must warn you. This cake is rather sweet and is best enjoyed in small slices—and not the big ol' honkin' pieces we Americans tend to usually serve.

Happy birthday, Jeff! Hope it was a good one.

The birthday boy with his cake

And, here we have Jeff. Why the goofy look? He "thinks" he's impersonating me. Personally, I don't get it and think he looks rather silly. I'm sure I have never been photographed making such a silly face with a dessert. (Is there such a thing as a sarcasm emoticon?)

Chocolate Caramel Brownies

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At work, the employees upstairs celebrate Treat Fridays, where someone is assigned to bring treats to enjoy during break time. Since I bake a lot and bring my experimentations into the office, the group upstairs usually asks me to participate and sign up for a Friday.

I put my name down months ago but completely forgot it was my turn this past week until I got a nice little reminder note. One thing I didn't think about when I signed up was that I gave up sugar for Lent, and Easter is later this year. I had a choice to make. I could either bring something healthy or make a dessert and not get to have any myself.

It didn't take too long to decide. I do have a reputation to uphold. So, it had to be sugary goodness all the way.

To find the perfect recipe to try, I referred to the Ivy Bake Shoppe Cookbook, a source of many family favorite recipes. I've almost worked my way through all the desserts, but I hadn't tried this recipe for Chocolate Caramel Brownies.

I admit I was initially shocked to read the recipe called for a box of cake mix. For me, there is pretty much only one exception to prefer a cake mix over scratch, and that is with this recipe for Chocolate Angel Food Cake. However, this cookbook has produced enough winners that I trust the Ivy Cafe.

I was not disappointed. Or, I should say that everyone who tried the brownies wasn't disappointed. In fact, everyone loved them, and several asked for the recipe. This is one way to kick the standard brownie up several notches, and they are incredibly easy. The hardest thing is unwrapping the caramels. I may even try next time replacing the caramel mixture with dulce de leche. Mmmmm...

Good thing Easter is less than a week away. I'm almost sure I will be making another batch. I just hope the past month and a half has taught me some restraint.

Probably not.

I can only imagine what this chocolatey, caramely, gooey temptation tastes like. Only. Six. More. Days...