B’SOFFENE LIESL

May 17, 2015

This is a traditional dessert recipe from Styria – Austria. Literally translated it means ‘drunken Elisabeth’. The name is fitting since the simple cake is served in a deep dish with spiced wine or apple cider. Sometimes it goes by the name ‘Durstiger Bauer’ – ‘thirsty farmer’ or ‘Triet’ – no idea what that means. The cake can be eaten with warm wine or cold – always good!

B’SOFFENE LIESL

  • 4 eggs
  • 150g sugar
  • 200g flour
  • 1 teaspoon baking powder
  • 1l white wine [or apple cider]
  • 5 cloves
  • 1 stick cinnamon
  • 1 star annise

_ grease a bundt cake pan [or several small ones]
_ preheat oven to 180°C
_ beat the eggs with the sugar until foamy
_ combine flour and baking poder
_ slowly add to the egg-sugar mixture
_ stir until well combined
_ spoon into your cake pan
_ bake for about 30 minutes
_ leave to cool down completely

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_ bring wine to a simmer
_ add spices [and if you want so some water]
_ simmer for 10 to 15 minutes

_ serve each cake slice [or small bundt cake] in a deep dish and drizzle [generously] with the spiced wine

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