Short-crust for cakes
Short-crust cake
«Vogelnestli»
Meringues; leave door of oven open about
2 cm (insert wooden spoon)
«Ofenküchlein» (little oven cake)
Small pastries
Choux pastry, short-crust,
meringue mix
«Mailänderli» and all
«Butterguetzli»
"Guetzli" for drying
"Chräbeli" or "Springerli"
(dry over night on the baking sheet before baking)
Gingerbread /
honey cake dough, up to 100 g
Christmas
cookies
Cakes, Tart
Biscuit dough, sponge mixture,
soft cheese dough
Buiscuit cake
Rum, orange and
carott slices
Swiss roll
«Gugelhupf» (yeast cake with raisins)
Apple cake
(sponge mixture)
Marble cake
Tirol cake
Coconut cake
Sweet zucchini cake
Walnut cake
Sweet pastries made from yeast dough
400-600 g
«Bienenstich»
(deep baking sheet)
«Gugelhupf» (yeast cake with raisins)
«Zopf» (Butter braid), 500 g (weight of dough)
«Weggli», 50 g
Cake, «Zopf» (Butter braid),
bread and Pizza
Yeast pastries
American banana cake (USA)
Coconute cake
Itaparica
(Brazil)
Linzer tort
(Austria)
Sacher torte
(Austria)
Savarin
(France)
Desserts from
all over the world
With fresh fruit + sauce
With frozen fruit + sauce
French «Wähe» (round flat dough cake)
(without sauce)
Cheese «Wähe»
Mushroom «Wähe»
Broccoli / leek paté
«Wähen»
(round flat dough cake)
and patés
3
P a g e
5
to
1
Key to symbols:
Conventional/s
Stated cooking times / temperatures are for your orientation
Puff pastry
15-20’
180°
*
35-40’
200°
*
35-40’
180°
20-25’
180°
*
20-25’
160°
20-25’
180°
*
20-25’
170°
20-25’
180°
*
20-25’
160°
2h-3h
90°
2h-3h
90°
30-35’
170°
*
40-45’
160°
*
6-10’
220°
*
7-10’
200°
*
60-65’
170°
*
65-70’
160°
50-55’
170°
*
40-45’
160°
20-25’
180°
20-25’
170°
60-70’
170°
60-70’
160°
65-70’
170°
60-70’
160°
60-65’
170°
60-65’
160°
60-65’
170°
55-60’
160°
60’
170°
65’
160°
35-40’
190°
*
35-40’
210°
*
35-40’
230°
*
35-40’
200°
*
40-45’
220°
*
40-45’
200°
*
35-40’
200°
*
35-40’
180°
*
25-30’
220°
*
35-40’
200°
*
45-50’
180°
*
45-50’
170°