My Much-Preferred Austrian Cake

The only trouble I had in Austria was pronouncing the name of my much-loved food. "Apfelstrudel" -- it could be a tongue-twisting challenge, though whatever trouble voyagers may have in asking for this pastry, I'm sure it would be all worthwhile, soon as they get a bite of this scrumptious treat. Served with the warm aroma of Viennese coffee, I felt that heaven is right where I am gorging on my much-loved "Apfelstrudel." While there are other delights of Austrian food like the "Sachertorte," "Kaiserschmarren," and the "Gugelhupf," I just can't get enough of this oblong pastry filled with sugar, raisins, chopped apples, bread crumbs, and cinnamon. It is commonly baked fresh and served warm only to suffice my sweet tooth.

The secret, an Austrian chef declared, in making a pleasing pastry is the way doughs are kneaded to perfection. It takes great abilities to make the dough firmer also with just the right texture. Bread flour with water and vegetable oil should have the perfect fusion to bake a dense jacket for the delightful, fruity fillings. Aside from fresh apples and raisins, "Apfelstrudel" is also sprinkled with dark rum and lemon juice to fuse more flavors in the cake.

Actually, I could not care much what's inside my much-desired craving, all I know is that when it comes to pastries and desserts, Austria is the home of the best-tasting appetizing sweets.