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Recipe - Ofenkatz’ cake

Recipe - Ofenkatz’ cake

According to the original recipe by Marianne Berchtold.


  • 300 g flour
  • 300 g pears, dried then cooked
  • 200 g raisins
  • 100 g dried figs
  • 20 g yeast
  • 2 raw potatoes
  • 200 g melted butter

Melt the butter and pour into an oven-proof dish. Next, quickly knead all the other ingredients and distribute into the oven proof dish. Bake at approx. 180 °C. When the mixture turns golden brown, pour a cup of water over it and bake for a little while longer until the butter is absorbed completely.

Or newly reimagined as “Ofenkatz’ cake parfait'” by Milena Broger:

  • 2 eggs
  • 1 egg yolks
  • 75 g granulated sugar
  • 2 tablespoons raisins
  • 2 tablespoons dried figs
  • 2 tablespoons dried pears
  • Spices: cinnamon, pimento, cloves, rum
  • 300 ml whipped cream

Beat the eggs (with egg yolks) and sugar over steam. Then beat cold. Finely chop the raisins, figs and pears and work into the egg mixture. Season to taste with the spices and a dash of rum. Work in the whipped cream into the mixture then pour into a suitable mould and let freeze, preferably overnight. Just before serving, let it thaw a little so it’s not too hard.


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