Austria is a beautiful country in western Europe. The capital city of Vienna boasts of the country’s legacy with palaces, art and grand structures built during the mighty Austrian Empire. While their accomplishments and laurels are many, it’s their unwavering love and dedication to pastry that has left an indelible mark on the country. Vienna is home to several cafes, most of which have been around for centuries, and played favourite to several in the monarchy. While these cafes are popular with diners, they’re most frequented for their delectable pastry. There is no denying Austrian cakes are exquisite. If you’re planning a trip to any Austrian city, make sure you try some of these heavenly cakes.
Sachertorte
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Arguably the most iconic pastry in Austria — thanks to tourist guides and a fair bit of marketing — the Sachertorte might also be the most well-known pastry in Vienna. Torte is the Austrian-German word for a dense cake or kuchen. The Sachertorte is said to have been invented in 1832 by Franz Sacher who was a pastry chef for Prince Clemens Lothar Wensel Metternich, the then State Chancellor of Austria. The prince wanted a new cake and this chocolate sponge with a thin coating of apricot jam and a chocolate glaze was created. It is found at every café and pastry shop across the country but tourists flock up at the Hotel Sacher in Vienna to try the original cake.
Apfelstrudel
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Another iconic dessert you’ll find all over the country is the Apfelstrudel or Apple Strudel. Austria loves its strudel — a baked pastry with a sweet filling usually made of fruit, layered between the dough — and who can blame them! This decadent dessert is made with thin layers of pastry dough filled with the sweetest, juiciest apples, raisins and nuts topped with bread crumbs and baked into a glorious pie, served with a generous dollop of ice cream or custard.
Mozart Torte
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Named after the Austrian composer Wolfgang Amadeus Mozart, this cake is actually inspired by a famous Austrian chocolate called Mozartkugel. First known as a Mozart-Bonbon, and created in 1890 by Salzburg confectioner Paul Fürst, the small chocolate ball is filled with pistachio, marzipan and nougat. It’s so popular that you’ll find these packets at any souvenir shop across the country and make for lovely presents to take back home. The cake has similar ingredients and is a treat if you enjoy either pistachio or marzipan, or both.
Kaiserschmarrn
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Often called the Emperor’s Mess, this dessert is named after the emperor Kaiser Franz Joseph I, who loved this dish. It’s actually fluffy, light, slightly caramelised pancakes that have been shredded or scrambled, and lavishly dusted with powdered sugar. It usually contains raisins or dried cranberries and if served with a helping of applesauce, or plum compote or cherry jam. Though named after the Kaiser, it’s a simple dessert, yet wholesome and satisfying, and very different from all the cakes and tortes.
Punschkrapfen
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This bright pink cube like pastry is a winter-time favourite often found at Austria’s Christmas markets. Punsch is a popular liquor that seems like mulled wine, but actually has a base of rum. This cubic sponge is soaked in the punsch, and the cake usually has a layer of apricot jelly or nougat, all covered in pretty pink fondant and often garnished with a cherry on top. It’s not a traditional cake due to its size but is a seriously underrated, and delicious offering. Any Kolkatan will immediately see how similar it looks to Flurys iconic Strawberry Cube!
Linzer Torte
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With the recipe mentioned in a cookbook dated nearly 300 years ago, many consider the Linzer Torte to be the oldest cake recipe in the world. While there’s no real proof or truth to this claim, it’s a wonderful story to think about while eating this cake that’s more like a pie. The top lattice-like layer of pastry with red currant marmalade peeking through, and almonds and hazelnut lining the top — the pie named after the city of Liz is pretty as a picture. The trick is to shave the almonds into the dough for the top layer and it’s the perfect mix between a cake and pie — the best of both worlds.