A dollop of fresh jam saved the day, and it stole the Emperor’s heart. The dish was intended to come out as something sophisticated but ended up as a schmarrn. It was created in a small farmer’s home after a surprise visit by the Emperor (in quite a frenzy too, hence the hasty presentation). This sweet dish used to be a favorite of Emperor Franz Joseph. With a side of chocolate sauce and plum or apricot jam, this historical dessert has a simple, uncomplicated presentation – in fact, the suffix ‘ schmarrn’ is sometimes translated as ‘mess’ or ‘nonsense’. KaiserschmarrnĪnother kind of pancake with a twist – the Kaiserschmarrn is similar to the American pancake, except that it is served as a scramble with a lighter, fluffier texture. Café-Konditorei Aida, a confectionery store with a 100-year-old history is a popular spot to try traditional Viennese coffee, cakes, and pastries, including the Malakofftorte. Sometimes it is made with rum flavoring or even the Marasca cherry liquor Maraschino. Notes of the liquor are an integral part of the cake. Take a bite and the surprise ingredient hits you – rum. The story goes that the Malakofftorte was made to honor the French marshal Pélissier who received the title ‘Duc de Malakoff’ during the Crimea War. When you cut a slice, it appears as a brick wall filled with cream. This cake has an interesting interior structure – it is not baked (apart from its thin sponge base) but consists of multiple layers of ladyfingers and whipped cream. Heindls Schmarren & Palatschinkenkuchl located in the Grashofgasse stay true to the Austrian culinary style and serves a range of traditional dishes, especially known for their Palatschinken with a choice of both sweet and savory toppings. Interestingly, this dish is not usually served as a dessert or even a breakfast meal, but for lunch. Typically, the Palatschinken is filled with plum or apricot jam and served as rolls, dusted with icing sugar. The French also have a name for bread and pastries inspired by Vienna – ‘Viennoiserie’ or ‘things of Vienna’. Many Viennese desserts have inspired French staples (including the croissant). The French and Viennese desserts share a great resemblance and have taken a lot from each other’s culinary histories. A chef hosts a demonstration of the original Apfelstrudel which you can try when ready, and the bakery even offers the recipe to the guests! PalatschinkenĪ close relative of the French crepe, the Austrian Palatschinken is a thicker, denser version of the same. Café Residenz at the Schönnbrun Palace goes all in and hosts an Apple Strudel Show. The most popular filling is apple, but you will easily find cherry, apricot, cream cheese, and even savory spinach-filled strudels too – they are quite versatile. Making this dessert requires technique and patience, as the unleavened pastry dough is carefully filled in layers. Today, the Vienna Town Hall Library preserves a handwritten version of the strudel recipe from 1697. The 18th century saw a rise in its popularity, and the Austro-Hungarian Empire gave it the acclaim it holds today.

Rightly translated as ‘whirlpool’, the thin pastry of the strudel is similar to that of the baklava.

While the crown jewel of Austria today (locals go as far as to call it their national dish), the pastry dessert actually has Hungarian (and even Turkish) roots. This cozy dessert has also found its way into many cultures, though is a staple in most of Eastern Europe. When you think of Austria, you think apple strudel (or Apfelstrudel). Just as delicious is Cafe Demel’s version, especially since this used to be the favorite spot of the royal House of Habsburg back in the day. However, Café Sacher of the Hotel Sacher, which is located right across from the State Opera House offers the cake made from the secret original recipe. The Sache Torte is a much-cherished dessert for the Viennese and can be found on display in almost every bakery and coffeehouse in the city. This is the ideal dessert to enjoy in a 19th-century coffeehouse, unwinding with a book. The chance creation of this elegant dessert by a 16-year-old named Franz Sacher goes back to the 1800s. Just the look of it is enough to tempt you, with its smooth glazed top with whipped cream on the side. The famous Viennese chocolate cake, the Sache Torte or sachertorte is a dark, rich confection for chocolate lovers with an exquisite layer of apricot jam in the middle. Top Ten Desserts To Try In Vienna Sache Torte

Best pastries of v ienna