Are you in the mood for something delicious and appetizing? In Vienna you are sure to find your new favourite dessert … Choose your favourite from one of our top 5 classics - or try them all!
This is a must when you visit Vienna. The Sachertorte is a chocolate cake with apricot jam and chocolate glaze. The story of the Sachertorte began in 1832 when Prince Metternich ordered his court kitchen to create a special dessert for himself and his high-ranking guests. As the head chef was ill, 16-year-old guy Franz Sacher (1816-1907), then a second-year apprentice, had to take over and invented the basic form of Sachertorte.
Crepes are usually eaten as a dessert in Vienna. Traditionally, crepesand omelets were served on fast days as a main dish. The name pancakes derive from the word "placenta" (cake). Via the Romanian "placinta", the Hungarian "palatsinta" and the Slavic "palatsinka", the word came to Vienna, where the term "Palatschinke" first appears in cookbooks in the late 19th century. The Austro-Hungarian monarchy was a time of a lively exchange of Hungarian and German words and recipes, and thus the "palacsinta", which was very popular in Hungary, quickly found its way into Austrian kitchens and mouths. Since then, it has risen to prominence in Viennese cuisine. You can eat Palatschinken all over the city, on any occassion and in any form.
If you want a filling dessert packed with sugar, you should try our number 3. Kaiserschmarrn is made from pancake dough and is one of the best-known Austrian desserts. The dessert was first created in 1854 for the Empress Elisabeth, who was very figure conscious. As the dessert accidentally tore while serving it, it was re-dedicated to Franz Joseph and called Kaiserschmarrn. It is served with cranberry jam and plenty of powdered sugar.
This is a perennial hit in Vienna – no matter where and when you try it, you won`t be disappointed! The source of strudel dough probably lies in Arabia, from where it was brought to Turkey via Egypt, Palestine and Syria. After the conquest of Constantinople in 1453, it came to Vienna, likely either via Turkish baklava or filled dough developed in the Balkans. In the Austro-Hungarian monarchy, apple strudel (Hungarian: Almásrétes) came from Hungary to Vienna. Try it with vanilla ice cream, you won‘t regret it!
It´s a unique sweet dish for breakfast, you will love it and so will your grandma, it`s perfect with a cup of coffee or tea. Gugelhupf is made of enriched yeast dough, often with raisins. Supposedly, the Archduchess of Austria and later Queen of France Marie Antoinette introduced the Gugelhupf to the court at Versailles. According to another anecdote from Bad Ischl, where Gugelhupf from the Zauner bakery is very popular, Katharina Schratt often brought Emperor Franz Joseph a Kaisergugelhupf (“Emperor‘s Gugelhupf“) baked by her according to her mother's recipe.