kateq's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague
By Rick Rodgers
Clarkson Potter - 2002
Apricot Glaze (Marillenglasur) : page 16
This is SO worth the effort. That apricot glaze that comes in a can and is used in many bakeries is gummy and chemical-tasting. This glaze is a bright and sweet without being cloying and is easy to use.
useful (0)
Chocolate Glaze (Schokoladeglasur) : page 16
This is the classic and if you follow the directions, it is foolproof. However, once the chocolate starts to simmer, it looks so grainy that it seems as though it will never become a smooth and shiny glaze. Keep going and stirring and happily, all at once it is transformed into a beautiful pourable chocolate glaze.
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Leschanz's Sachertorte : page 62
The instructions are impeccable; a little patience and this classic torte is achieved. It requires preparation of the apricot and chocolate glazes (also in the book). I baked the cake in a convection oven and it was finished about eight minutes sooner than the recipe calls for.
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