schlagobers

March 12th, 2012

My favorite restaurant in the world is Café Landtmann in Vienna, Austria.  It’s always a mad dash to get there as speedily as possible after flying into Schwechat.  They have the absolute best Wiener Schnitzel vom Kalb, paniert und goldbraun gebacken, mit Petersilerdäpfeln und Blattsalat.  And no meal is complete without a warm bowlful of Marillenstrudel.

We were cozily finishing up our dinner one night when in walked a very striking couple, dressed to the nines.  The lady was grandly-sized and utilized one entire side of their booth.  Her hair was bright orange and pulled straight up to the top of her head and twisted into a small knot.  Her neck, wrists and fingers dripped an easy fifty carats of diamonds that tinkled like a chandelier.

They ordered demitasse coffees to begin with and for appetizer the lady ordered a large bowl of schlagobers, which is nothing more than sweetened whipped cream.  She ate the bowl’s worth with a small spoon, pinky finger extended.  I remember wondering why I’d never thought to order such a thing, especially in Austria where the dairy products actually have flavor.

I’m reminded of that colorful frau every time I whip cream and especially when I whip up a huge bowl of it for Famous Icebox Cake. I know this is a dessert (or appetizer) she’d surely enjoy and if she behaves I’ll let her lick the spoon.

Famous Icebox Cake

Related Recipes

Famous Icebox Cake

For six servings:

  • 1 box Nabisco Famous Chocolate Wafers
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioner’s sugar
  • 1 ½ teaspoons vanilla extract

Whip cream to soft peaks.  Add sugar and vanilla and continue whipping until firm. On a large platter, stack wafers with whipped cream horizontally, in two rows, side by side. Reserve 3-4 wafers to crumble on the top. Smooth additional whipped cream on the top and sides and sprinkle with the wafer crumbles.  Cover lightly with plastic wrap and refrigerate for four hours.

Copyright © Katherine Stetson, all rights reserved.