John Myers
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My Viennese Bricks
The perfect my viennese bricks recipe with a picture and simple step-by-step instructions.
Sponge cake according to the recipe by tigerlilli63
- 50 g Butter
- 4 Pc. Eggs
- 150 g Sugar
- 180 g Wheat flour type 405
- 1 tsp Baking powder
Buttercream according to the recipe by digger56
- 350 g Biskin
- 250 g Butter
- 125 g Sugar
- 1 Pc. Vanilla pod
lower filling
- 5 tbsp Sour cherry jam extra
next filling and completion
- Cherry jam extra
Finisch
- Marzipan blanket, bought
- Remaining couverture dark
- !!! First of all, many thanks to the user “digger”, who was very helpful in finding this recipe. Thanks also to the users “emari” and “Divina”, because I had eaten this cake a long time ago in Austria and at first thought that it was from there. Home of this cake is FEHMARN !!!
- The evening before, make the sponge cake from butter, eggs, sugar, flour and baking powder, bake at 160 ° C for about 30 minutes and leave to cool overnight. The exact description can be found here: Blitz-Biskuit (Wiener Boden)
- The next day, straighten the sponge cake and cut into 3 bases of the same thickness as possible. I borrowed such an adjustable cutting device from my neighbor. That went really well.
- Now make the buttercream, if not already done the evening before: Beat the soft biscuit and soft butter with the scraped pulp of the vanilla pod and the sugar until the sugar is completely dissolved. This takes about 15 minutes.
- Now I have put the straightened floor on a cake plate as a foundation and put strips of baking paper under the edge to protect the cake plate from dirt. This lower base is now nicely coated with the sauerkisch jam.
- The second base is now placed on the jam. Brush this with the buttercream and place the 3rd base on it and brush again thinly with the sour cherry jam.
- Brush the edge of the cake with the rest of the buttercream. It doesn’t have to look great, because now the marzipan blanket is placed over the entire cake.
- Finally, decorate with the couverture as you wish.
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