Sunday, April 27, 2014

Chow Down to Eurovision 2014 - Austria

Guten Abend this is Austria calling, we hope you are enjoying this really really wonderful show.

Last year Austria provided us with a delightful lamb cooked in hay which bought them a place in the Final

As I've previous mentioned, many of this year's contestants have provided the inspiration for their countries' Chow Down to Eurovision dish.

So while I had thoughts of cooking my way through My Favourite Things, I couldn't go past this year's contestant for Austria Conchita Wurst and putting her song into a cake.

This torte is loosely based on a recipe for Linzer Torte from the Austrian National Tourist Office though I have added a touch more glamour.

Austria's highest placing act in the recent times was Alf Poier with Weil der Mensch zählt they came 6th and it's guaranteed to have you singing along by the end.

 


Conchita's Phoneix Linzer Torte
  • 250g butter
  • 250g plain flour
  • 150g hazelnut meal
  • 100g icing sugar
  • 1 tsp. cinnamon
  • 1 egg
  • 1 egg white
  • 750g raspberry jam approx. (recipe at bottom)
  • 150g marzipan
  • Gold lustre dust (from some supermarkets or cake decorating suppliers)
  • Black food colour
Method
  • Place butter, flour, hazelnut meal, icing sugar, cinnamon in the bowl of a food processor
  • Pulse to crumbs 
  • Add egg and process till it starts to come into a ball
  • Shape into a ball and cover with plastic wrap and refrigerate for 30 minutes-1 hour
  • It is a very soft dough
  • Line a 25cm tart tin with the pastry, it may be too soft to roll completely but it can be pushed into shape in the tin
  • The left over pastry will be the border and the bird (or lattice if not making the phoenix)
  • Brush the inside of the tart with egg white
  • Preheat oven to 180°C
  • Fill the tart with raspberry jar (stir it up so its easier to spread)
  • Roll some of the remaining pastry into a sausage and place around the inside edge of the tart
  • Roll out a small piece of pastry and use a cutter or free hand to shape the phoenix body
  • Place on top of the jam
  • Refrigerate the tart for 15 minutes
  • Bake for 35-40 minutes
  • Let cool in the tin
  • Once cold place on serving plate and decorate
My phoenix is made from an Easter cookie cutter and silicon feather press, cake decorating shops would have similar or ebay...always ebay!

To let the phoenix rise
  • Press a small amount of marzipan into the feather press
  • It is easier if you dip the press in icing sugar and shake off the excess first
  • Make about 25-30 feathers
  • Using a small paint brush dust the feathers with gold lustre dust
  • Dust the pastry with lustre dust, if you have left your tart in the oven for 2 minutes too long like I did....oops
  • Arrange the feathers over the tart like a phoenix, the jam will help secure them
  • It's optional, but you can add a beard to your phoenix with black food colour and a paint brush, If Conchita has taught us anything it's everything is better with a beard!
 


To make the jam
  • Put 1kg of raspberries into a saucepan
  • Add 700g sugar and the juice of 1 large lime
  • Stir over low heat
  • Heat to 105°C and stir for about 5-10 minute
  • Test the jam by placing a spoon full on a plate that has been in the freezer.
  • Let it cool
  • If it wrinkles up when you push your finger through it, it's ready
  • Store in sterilized jars
  • This makes more than is needed for the tart but there are always, toast, muffins, scones, or crumpets needing to be eaten!


Wurst, Conchita Wurst will ignite Copenhagen like the love child of James Bond and Shirley Bassey with Rise like a Phoenix.
Will she set fire to the stage and fly straight into the final?
Viel Gluck!

2 comments:

  1. This could only have been better if you had actually decorated it with wurst! You're doing a brilliant job. Keep up the good work. Ja!

    ReplyDelete
  2. Thanks Fiona, I am sure you know me well enough by now to know that idea had crossed my mind! The rehearsals have started not long now!

    ReplyDelete