Greetings to Austria

Beat the eggs and sugar until foamy, scrape out the pulp of the vanilla pod and add. Mix together salt, eggnog, mascarpone, quark, yoghurt, juice and zest of a lemon and chill.

Caramelize the frozen raspberries with sugar in a saucepan and deglaze with amaretto. Chill and make the fresh raspberries with the dark chocolate feet. To do this, dip the fresh raspberries on the open side about ½ cm in liquid chocolate. Let cool on aluminum foil and place in the fridge.

Put raspberries, quark cream, crumbled nut loafs and fresh raspberries in layers in a glass. Finally, garnish a raspberry on top with a lemon balm leaf.

Mix the butter with sugar until frothy and gradually stir in the egg yolks. Add the nuts, cinnamon and flour and knead everything with the mixer. Put the dough in the refrigerator for about 2 hours.

Then form small 1-euro-sized balls, place on baking paper and bake at 175 degrees for about 10 - 12 minutes.

Put it on the tray with some distance, as the laible run quite a bit, should be like that! Let cool down briefly and remove from the baking sheet with a cake scoop. Brush the back with chocolate

Let the yeast rise with sugar and a little milk for about 10 minutes. Put the flour in a bowl, add the eggs, salt and yeast mixture and knead. Set aside and stir the softened butter for the filling with sugar until frothy.

Roll out a sheet of the yeast dough, approx. 50 x 35 cm, brush with the butter and sugar mixture and roll up. Then cut into pieces approx. 4 cm thick and place in the buttered casserole dish. Not too close, as the Ferdinandels are still rising. Cover and let rise in a warm place for about 2 hours and then bake at 180 degrees for about 25 minutes.

In the meantime, make a vanilla milk from the pulp of the vanilla pod, sugar and milk and bring to the boil briefly. Spread the vanilla milk over the hot Ferdinandeln with a spoon and place it in the oven for another 10 minutes, taste best when hot.