Hospitality bounces back: Vienna Gastro Voucher
A ray of hope for the hospitality industry: Vienna is celebrating the Wiener Gastro-Gutschein, redeemable at around 2,000 venues until September. The first vouchers – worth EUR 25.00 for single-person households and EUR 50.00 for multi-person households – have already been distributed. Where you can redeem the vouchers can be found on the platformwienergastrogutschein.atAnyone redeeming their voucher at, say, the restaurantMarinain the 2nd district can also enjoy a little glass ofBio Zirbenschnapsfrom Destillerie Farthofer as a digestif. Those who would love to taste a range of fruit brandies from our house and get to know ourKellerhausup close are of course more than welcome to book adiscovery tour with us.
Recipe idea to recreate at home
Bio Kirsch-Zirben-Kuchen
Ingredients (for approx. 2.5 l of syrup)
200 g Bio butter
250 g Bio flour
4 Bio eggs
500 Bio cherries (fresh, pitted)
180 g Bio icing sugar
1/2 packet Bio baking powder
Bio lemon zest, salt
Bio mint and icing sugar for decoration
Our take on a cherry cake scores with a delicious Swiss stone pine note. To make it, cream the butter, sugar and Zirbenschnaps into a light, fluffy batter and fold in the eggs until the mixture becomes airy. Combine the baking powder and flour, then add to the batter together with the lemon zest and a pinch of salt. Chop the cherries into small pieces and leave to drain in a sieve. Pour the batter into a springform tin and scatter the cherries on top. Bake the cherry cake with Swiss stone pine in a preheated oven at 180 °C for approx. 20 minutes, then decorate once cooled. We hope you enjoy giving it a try!
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