Bergcristall Recipes
Tempting, delicious, pampering.

Recipe Collection Enjoy your meal!

If you want to relive the culinary memories of your holiday in the Stubaital at home, then our recipe collection is just the right thing. Cook our dishes and spoil your loved ones at home with Bergcristall specialities. Have fun preparing and enjoying!

Radish spread Preparation for 5 portions

  • 1 bunch of radishes
  • 1 bunch of chives, finely chopped
  • 200 g cream cheese
  • 100 g curd cheese, 20% (quark)
  • 100 g yoghurt, 1.5%
  • 2 tsp horseradish, from the jar (horseradish)
    a little salt,
    pepper, freshly ground from the mill

  • First wash and clean the radishes and cut into fine cubes.
  • Set aside 1 tbsp of radishes and chives.
  • Mix the cream cheese, curd cheese, yoghurt and horseradish until smooth and season with salt and pepper.
  • Mix in the radishes and chives and garnish with the diced radishes and chives.

Enjoy your meal!

Maroni mousse Preparation for 6 portions

  • 100g dark chocolate
  • 200g chestnut puree 1/2 pack vanilla sugar
  • 1 tablespoon of sugar
  • 250ml cream
  • 150g mascarpone
  • 2 tbsp powdered sugar
  • 2 tbsp chocolate shavings 2 tbsp Grand Marnier

  • First, the chocolate is finely chopped.
  • Then whip the chilled cream until stiff.
  • Now put the chestnut puree in a bowl, add the sifted powdered sugar, the Grand Marnier, the sugar and the vanilla sugar and mix with a hand mixer on a low setting until the sugar has dissolved.
  • Fold in the chopped chocolate and mascarpone. Finally, carefully fold in the cream. Cover the mousse with cling film and let it sit in the fridge for at least 2 hours. Arrange nicely and decorate with chocolate shavings or nuts.


Pumpkin seed mousse with orange ragout Preparation for 6 portions

  • 1 egg
  • 2 tbsp water
  • 1 ½ sheets gelatine
  • 130 g white couverture
  • 50 g roasted pumpkin seeds
  • 2 cl pumpkin seed oil
  • 300 g whipped cream
  • 6 oranges
  • 1 tbsp sugar
  • (2 cl Grand Marnier)
  • some cornflour

  • beat the egg with the water in a bain-marie until frothy.
  • squeeze out the gelatine leaves soaked in cold water, add and continue beating until the mixture is only lukewarm
  • carefully fold in the slightly melted couverture, the grated pumpkin seeds, the pumpkin seed oil and the whipped cream and chill.
  • fillet the oranges and drain.
  • bring the drained juice to the boil with the sugar and thicken very lightly with a little cornflour.
  • pour over the fillets, leave to cool and flavour with Grand Marnier if desired.

25268_Bild Kauziener

Drunken Capuchin Preparation for 6 portions

  • 12 eggs
  • 840 g sugar
  • 30 g g vanilla sugar
  • pinch of cinnamon
  • zest of 1 lemon
  • 480 g flour
  • 180 g hazelnuts (grated)
  • 60 ml orange juice
  • 120 ml water
  • 60 ml rum
  • 60 ml white wine
  • some butter for the baking tray

  • Beat the eggs with 560g sugar, vanilla sugar, cinnamon and the lemon zest and fold in the flour and hazelnuts.
  • Spread on a baking tray and bake in a preheated oven at 180 degrees for 25 minutes.
  • In the meantime, heat 300g sugar, orange juice, water, rum and white wine in a saucepan until the sugar has dissolved.
  • Leave the liquid to cool.
  • Soak the cooled cake with the icing and leave to soak.

Decorate with icing sugar, fruit or ice cream.

Buchteln with vanilla sauce Preparation for 6 portions

  • 500 g flour
  • 40 g yeast
  • 80 g sugar
  • 100 g butter (melted)
  • 250 ml milk
  • 3 eggs
  • 1 pinch of salt
  • 1/2 organic lemon (zest)

For the vanilla sauce:
  • 400 ml milk
  • 125 ml whipped cream
  • 2 packets vanilla pudding powder
  • 1 vanilla pod (scrape out marrow)
  • 60 g sugar

  • Marmalade (for filling)
  • Butter (melted; for dipping)
  • Icing sugar (for dusting)

  • Dissolve the yeast in warm milk and mix with half the flour to make a Dampfl (predough) shape. Leave the Dampfl covered for about 30 minutes in a warm place.
  • Add the rest of the flour, sugar, eggs, butter, lemon peel and a pinch of salt and knead until the dough is not too firm. Cover and allow to rise again until the volume has increased considerably. Beat the dough once more and let it rest for about 30 minutes covered.
  • Roll out the yeast dough (approx. 1 cm thick) and cut out circles using a mould. Fill with marmalade and close well.
  • At the closing points, dip the Buchteln in melted butter and close them together in a buttered mould. Then let the Buchteln go again. In the meantime, preheat the oven to 180°C. Now brush the surface of the baked Buchteln with melted butter and bake in the oven for approx. 30 minutes.

  • Dissolve pudding powder in 5 tbsp milk completely.
  • Completely dissolve pudding powder in 5 tbsp milk.
  • Bring to the boil to make a smooth sauce, stirring the sauce constantly.

Sprinkle the Buchteln when hot with icing sugar and serve with the vanilla sauce. Bon Appetit.

Baked Apfelradln (Apple Wheels) Preparation for 5 portions

  • 4 apples
  • 200 g flour
  • 250 ml milk
  • 4 eggs
  • 1 pinch of salt
  • 1 tbsp oil
  • 50 g sugar
  • Oil for baking

  • Cinnamon
  • Sugar
  • Rum

  • Peel apples and cut into ½ cm thick slices, remove core.
  • Sprinkle apple slices with cinnamon and sugar, drizzle some rum over them and let them steep for a few minutes.
  • Meanwhile, place the flour in a bowl and mix with the milk to make a thick dough.
  • Add yolk, salt and oil to the dough and mix. Beat the egg whites with the sugar until stiff, then carefully fold into the dough.
  • Heat the oil. Dip the apple slices into the batter and bake in portions in hot oil until golden brown, then drain.
  • Serve hot, sprinkled with cinnamon and sugar.

Tip: For this you can either serve vanilla sauce or a scoop of vanilla ice cream.
Ein brillantes Hotel

Grießschmarren (Semolina Marbles) Preparation for 2 portions

  • 180 g wheat semolina
  • 500 ml milk
  • 90 g butter
  • 30 g granulated sugar
  • 50 g raisins
  • 1 tbsp vanilla sugar

  • Lemon zest
  • 1 pinch of salt
  • Butter for spreading
  • Sugar for sprinkling

Topping: Apple or pear compote

  • Bring milk, butter, granulated sugar, vanilla sugar, salt and lemon zest to the boil together.
  • Stir in the semolina, bring to the boil and add the raisins.
  • Boil down the mixture until thick and cool down.
  • Coat the pan with butter and pour in the mixture.
  • Bake in the oven at 200°C for approx. 30 minutes, turning repeatedly and crushing constantly until golden brown.
  • Serve and sprinkle with sugar.
Ein brillantes Hotel

Heidelbeer-Schmarren (Blueberry Marbles) Preparation for 4 portions

  • 80 g blueberries
  • 100 g plain flour
  • 3 egg whites
  • 3 egg yolks
  • 25 g granulated sugar
  • 100 ml milk
  • 1 pinch of salt
  • 60 g butter for baking
  • Icing sugar for sprinkling

Tip: An apple compote goes well with it.

  • For the dough, stir milk, egg yolk and flour until smooth.
  • Beat the egg whites, granulated sugar and salt until they form a firm snow and carefully fold into the dough.
  • Heat butter in a flat pan and let the mixture shrink in. Sprinkle with blueberries, bake, turn and finish baking in a preheated oven.
  • Divide the slash into small pieces and brown again with a little granulated sugar and butter.
  • Oven temperature: 200°C
  • Baking time: 8 to 10 minutes

Marillenknödel made from curd cheese dough Preparation for 4 portions

  • 250 g curd cheese
  • 1 egg
  • 60 g butter
  • 125 g flour
  • 1 pinch of salt
  • 8 apricots
  • 50–100 g butter (to roast the breadcrumbs)
  • 1–2 handfuls of breadcrumbs
  • Icing sugar
  • Cinnamon


  • Mix egg with curd cheese, butter, flour and a pinch of salt.
  • Divide the curd cheese dough into approx. 8-10 equal pieces
  • Bring the large pot to the boil with water and wash the apricots well.
  • Take a part of the dough and press it into a flat circle on the palm of your hand. Place an apricot in the middle and roll the dough into a dumpling so that the apricot is completely enclosed in the curd dough.
  • Place the dumplings carefully in the slightly flowing water and simmer for about 10 minutes until the dumplings are cooked and rise to the surface.
  • Melt butter in a frying pan, mix breadcrumbs with a little cinnamon and fry briefly in butter, add dumplings and fry.

Tip: If you want to pit the apricots for the curd dough apricot dumplings, it is advisable to replace the core with a sugar cube. This makes the apricot dumplings even sweeter.
Ein brillantes Hotel

Chocolate Bundt Cake with a Punch Preparation for 8 portions

  • 60 g peeled almonds (grated)
  • 1 tbsp cornflour
  • 30 g breadcrumbs
  • 6 medium eggs
  • 100 g dark chocolate
  • 100 g soft butter
  • 30 g icing sugar
  • 1 packet of vanilla sugar
  • 50 g granulated sugar

For the chocolate sauce:
  • 100 ml milk
  • 120 g dark chocolate

  • Preheat oven to 180°C. Pour approx. 3 cm of water into a metal mould with a thin bottom and place it in the pipe (middle rail / grating).
  • Spread butter over the casserole dish (contents approx. 150 ml) and sprinkle with granulated sugar.
  • Mix almonds with starch and crumbs. Separate eggs into yolks and clear. Break the chocolate into small pieces and melt over steam. Beat butter with icing sugar, vanilla sugar and 1 pinch of salt until foamy. First slowly stir in the chocolate, then the yolks.
  • Beat the egg whites with the granulated sugar until creamy and stir into the chocolate mixture. Fold in the almond mixture.
  • Pour the mixture into the moulds. Place the moulds in a water bath and bake for approx. 50 minutes.
  • Prepare a chocolate sauce for the garnish, heat the milk and melt the chocolate in it, the mixture must not boil. Whip the creamy top. Take the moulds out of the oven, turn the desserts onto plates and serve topped with chocolate sauce and cream.

Beef Goulash with Bread Dumplings Preparation for 10 portions

  • 2 kg beef goulash meat
  • 200 g oil
  • 1.6 kg onions
  • Approx. 120 g paprika powder
  • 2 tbsp tomato flesh
  • Approx. 1 l water
  • 1 finely chopped clove of garlic

  • Salt
  • Pepper
  • Marjoram
  • Chopped juniper berries
  • Bay leaves
  • A little grated lemon peel
  • Caraway powder

  • 360 g dumpling bread
  • 6 eggs
  • Approx. 125 ml warm milk
  • 60 g butter
  • 60 g finely-chopped onions

  • Chopped parsley
  • Salt
  • Pepper
  • Nutmeg
  • Possibly, breadcrumbs for binding

  • Finely dice the onions and fry them in hot oil until they get a light colour.
  • Now add the meat and season with salt and pepper.
  • Steam until the liquid is gone and then sprinkle with paprika powder.
  • When the powder starts to brown, add the remaining ingredients and fill up with water until the meat is just covered.
  • Cook the meat until soft and add some water if necessary. The total cooking time is about 2 to 2.5 hours depending on the meat.
  • By then the onions should have disintegrated and give the goulash sauce the right binding.

  • Brown the onion in the butter.
  • Lightly season the dumpling bread and add the onion and parsley and mix in.
  • Then carefully mix in the eggs.
  • Do not knead the whole mass in order to keep it airy and loose.
  • Add the warm milk. If the mixture is still too moist, it can be rebinded with breadcrumbs.
  • Shape the finished mass into round dumplings in portions and cook the dumplings carefully in light salted water for approx. 12 to 15 minutes.

Scheiterhaufen (Apple Bread Pudding) Preparation for 4 portions

  • 200 g bread roll (or brioche)
  • 400 ml milk
  • 3 eggs
  • 65 g sugar
  • 1 pinch of salt
  • 4 apples
  • 2 tbsp raisins
  • 1 tbsp rum
  • 1 pinch of cinnamon
  • 1 packet of vanilla sugar

  • Cut the bread roll (or brioche) into sheets.
  • Mix milk, eggs, sugar, vanilla sugar and a pinch of salt well in a bowl.
  • Then mix a little water with rum and soak the raisins in it for about 10 minutes.
  • Meanwhile, peel the apples, remove the outside and cut into fine leaves.
  • Preheat the oven to 200°C (top/bottom heat) and brush a casserole dish with butter.
  • Mix the apples with the raisins and season with cinnamon.
  • Dip the bread roll into the egg milk well, layer the bread roll and apple mixture alternately in the casserole dish and pour over the remaining egg milk.
  • Bake the Scheiterhaufen for about 40 minutes and then let it cool down a little.

Chocolate Tart Preparation in a round baking tin

  • 130 g flour
  • 130 g butter
  • 110 g icing sugar
  • 6 egg yolks, 6 egg white
  • 130 g chocolate
  • 110 g granulated sugar
  • 150 g apricot jam
  • Chocolate icing

  • Butter for spreading
  • Flour for dusting

  • Stir the warm butter and icing sugar until frothy and gradually add the egg yolks.
  • Melt the chocolate gently in the oven and add to the mix.
  • Beat the egg whites with the granulated sugar until the snow is firm, then fold the egg whites up into the mix.
  • Carefully add the flour, pour the mixture into a buttered, floured cake tin and spread to the outside, creating a hollow.
  • Bake in a pre-tempered oven at 180°C for approx. 1 hour.
  • Allow the cake to cool, remove from the mould and cut horizontally once.
  • Fill with a thin layer of jam, assemble and gently spread the jam on the sides and top.
  • Glaze on a criss-cross pattern with chocolate glaze.
Ein brillantes Hotel

Stubaier Krapfen (Stubai Doughnuts) Preparation for 4 portions

  • 500 g rye flour
  • 125 g wheat flour
  • 1 egg
  • 40 g butter
  • 300 ml milk
  • 1 pinch of salt
  • Approx. 1 kg lard or cereal fat for baking

For the filling:
  • 380 g figs, dried
  • 300 g dried plums
  • 200 g dates
  • 750 g low-fat curd cheese
  • 130 g granulated sugar
  • 200 g ground poppy seed
  • 1 lemon (juice)
  • Cinnamon
  • 1 shot of rum

  • Mix rye flour, wheat flour and salt.
  • Gradually add the egg, melted butter and slightly warmed milk.
  • Knead everything well into a dough that is not too firm.
  • Beat in cling film so that the dough does not dry out.

  • Bring 5 litres of skimmed milk to the boil to make the curd cheese.
  • While stirring gently, add 1 l buttermilk or 500 ml yoghurt until the skimmed milk tears (flocculates).
  • Strain through a fine sieve or cloth.
  • The white mass in the cloth is the curd cheese and the liquid is whey, which – cooled and mixed with some fruit pulp and sugar – is a delicious drink (like Latella).

  • Put the figs, prunes and dates in a saucepan and bring to the boil with water so that the fruit becomes soft.
  • When they've cooled down, they're strained.
  • Collect the liquid and set aside.
  • Mix the fruits with the curd cheese and mince together.
  • Now add poppy seeds, sugar, lemon juice, cinnamon and rum and mix well (you can add some more liquid from the dried fruits).
  • Then beat in cling film so that the dough does not dry out.

Tyrolean Kiachl Preparation for 14 portions

  • 750 g plain flour
  • 250 g non-stick flour
  • 1 pinch of salt
  • 3 eggs
  • 2 yolks
  • 1 cube of yeast
  • 200 g butter
  • 0,5 l lukewarm milk
  • 2 tbsp oil
  • 1 tbsp rum
  • 1 tbsp sugar
  • Clarified butter for baking

  • Sieve flour into a bowl, salt, stir yeast with sugar, place soft yeast in a deepening of the flour.
  • Heat the milk slightly, beat the eggs, yolks and oil until firm, add the rum and the flour and beat until firm. The dough should be rather soft.
  • Cover and leave to rise for approx. 1 hour in a warm place. Then on a floured board put the dough into heaps with a spoon and let them rise covered until the fat is hot.
  • Heat fat or clarified butter in a large frying pan and pull the dough heaps with your hands from the inside to the outside a little, put them in the fat and scoop hot fat on them immediately, so that they loosen nicely, cover and bake light brown, turn around and finish baking without lid.

Tyrolean Speckknödel (Bacon Dumplings) Preparation for 4 portions

  • 400 g dumpling bread
  • 1 large onion, diced
  • 200 g bacon cubes
  • 50 g butter
  • 500 ml milk
  • 120 g flour
  • 6 eggs

  • Some breadcrumbs
  • Salt and pepper
  • Chopped parsley
  • 1 pinch of marjoram


  • Season the dumpling bread with salt and pepper.
  • Sweat the onion and bacon cubes in the butter and then add to the dumpling bread and mix in.
  • Sprinkle with the chopped parsley and the marjoram.
  • Now first add the flour, then the eggs and finally the milk.
  • Bind the whole thing with breadcrumbs so that a malleable mass is formed.
  • Form the mixture into dumplings and cook in light salted water for 12 to 15 minutes.
  • Arrange on a plate and garnish with chives.
Ein brillantes Hotel

Topfenknödel (Curd Dumplings) Preparation for 10 portions

  • 700 g curd cheese, 10 % dry
  • 200 g toast, de-crusted, finely grated
  • 2 egg yolks
  • 3 eggs
  • 50 g butter, lukewarm
  • 3 tbsp icing sugar
  • 1 pinch of salt
  • Lemon zest

Butter crumbs:

  • 180 g butter
  • 150 g breadcrumbs
  • Icing sugar for dusting

TIP: Use dry breadcrumbs.

Topping: Stewed plums

  • Mix dry curd cheese with all ingredients until a smooth mixture is obtained and leave to rest for 2 hours in a cool place.
  • Form small dumplings (approx. 4 cm diameter).
  • Bring enough lightly salted water to the boil and boil the dumplings in it.
  • Melt the butter, lightly brown the crumbs and carefully roll the dumplings in them.
  • Serve and sprinkle with sugar.

Cooking time: approx. 12 minutes
Ein brillantes Hotel

Weinnudeln (Wine Noodles) Preparation for 4 portions

  • 500 ml milk
  • 200 g semolina
  • 1 pinch of salt
  • 20 g butter
  • 1 tbsp sugar
  • 3 eggs
  • Breadcrumbs
  • Lard for baking

Glühwein (Mulled Wine):
  • 250 ml water
  • 500 ml red wine
  • 100 g sugar
  • Lemon zest
  • 2 cloves
  • 1 piece of lemon rind

  • Lightly salt the milk and bring to the boil, then stir in the butter and sugar.
  • Let the semolina trickle in, reduce it to a thickness while stirring constantly and let it firm up a little. Then mix with the egg yolks.
  • Form thick noodles from the mixture with a spoon.
  • Pull the noodles through the egg white, then roll in the crumbs. Bake the breaded pasta in hot lard until golden yellow.
  • Bring all the ingredients for the mulled wine to the boil together, pour over the pasta and serve.