The Sweet Legacy Of Austrian Confectioner Desserts

Austria is known for its rich pastries and desserts, which have evolved from centuries of baking tradition. One of its most famous desserts is the Sachertorte, a rich chocolate cake with a dense chocolate sponge, apricot jam, and dark chocolate icing. But did you know that this iconic dessert was named after and created by a young apprentice named Franz Sacher?

The story goes that in 1832, at the court of Prince Metternich, the head chef fell ill and was unable to prepare the crucial dessert for the evening meal. Franz Sacher, a talented apprentice, took charge and created a simple yet exquisite chocolate cake. He baked a rich batter of flour, butter, sugar, eggs, and chocolate, and after baking, he spread a layer of apricot jam in the centre and coated the entire cake with chocolate. The court guests were enchanted, and the young confectioner achieved global fame.

Today, the original recipe is a closely guarded secret, and only Hotel Sacher claims to use it. The Sachertorte has become a symbol of Viennese cuisine and a true dessert icon.

Mozarttorte (Mozart Cake)

Mozarttorte, also known as Mozart Cake, is a dessert that pays homage to the famous Austrian composer, Wolfgang Amadeus Mozart. This cake is an elaborate and elegant creation, requiring time and skill to prepare, but the final result is well worth the effort.

The cake typically consists of five layers of alternating yellow and chocolate cake, filled with decadent white chocolate and chocolate mousse. The entire cake is then iced with buttercream and decorated with chocolate sprinkles and black and white chocolate cigarettes. It is a true work of art that delights both the eyes and the taste buds.

One variation of the Mozart Cake originates from Vienna and was invented by Michael Prousek in 1998. This version features a dark sponge cake, nougat, and pistachio marzipan encased in a chocolate fondant. The cake has a shelf life of 5 days when cooled, making it a popular choice for celebrations and special occasions.

Another interpretation of the Mozart Cake is inspired by the traditional Mozartkugeln, chocolate marzipan truffles from Austria. This cake involves baking a chocolate cake, slicing it into thin layers, and spreading chocolate ganache between the layers. The cake is then coated in a chocolate fondant and decorated with marzipan triangles, creating a stunning presentation.

Preparing a Mozart Cake requires careful attention to detail and a variety of ingredients, including eggs, sugar, flour, cornstarch, baking powder, heavy cream, chocolate chips, chocolate bars, pistachios, marzipan paste, and vanilla sugar. The process involves baking the cake, creating the chocolate ganache, assembling the layers, and decorating the cake with marzipan and additional chocolate.

Overall, the Mozart Cake is a sophisticated and indulgent dessert that combines rich flavours and textures, honouring the legacy of Mozart through its intricate and exquisite composition.

Malakofftorte (Malakoff Cake)

Malakofftorte, or Malakoff Cake, is a dessert that allegedly originated in Vienna, Austria, honouring the French Marshal Pélissier, who earned the title of Duc de Malakoff after the successful storming of the Tower of Malakoff in Russia during the Crimean War.

This cake is a layer cake made with sponge fingers soaked in rum and orange juice, and layered with cream. The cream used in the Malakofftorte is typically a vanilla pudding or vanilla cream, and the cake is topped with whipped cream and garnishes such as chocolate shavings, strawberries, peaches, and roasted almonds. The cake is not baked and is set in the fridge, allowing the sponge fingers to soften.

The full recipe and method for the Malakofftorte are as follows:

Ingredients:

• Ladyfingers or sponge fingers (approx. 60)
• Granulated sugar (125 g for syrup, 130 g for cream)
• Brown rum or Metaxa (135 g)
• Vanilla pudding powder (50 g)
• Heavy cream (36%) (500 ml for cream, 350 ml for garnish)
• White gelatine (7 leaves)
• Vanilla sugar (2 Tbsp)
• Melted bitter chocolate (70%)

Method:

For the syrup:

• Add sugar and water to a pot and transfer to medium heat.
• Boil until the sugar melts, then mix with the rum and set aside.

For the cream:

• Bring two-thirds of the milk (333 ml), granulated sugar, and vanilla sugar to a boil.
• Stir the remaining third of the milk (166 ml) with the vanilla pudding powder until smooth.
• Mix into the boiled milk until it thickens, then remove from the heat and let it cool down.
• Soak the white gelatine leaves in cold water, then gently squash and melt at low heat.
• Strain the cold vanilla pudding through a sieve to remove lumps.
• Add 2-3 Tbsp of vanilla pudding to the gelatine and stir until smooth, then mix into the rest of the vanilla pudding.
• Beat the heavy cream until it thickens, then fold in the vanilla pudding.

To assemble:

• Dip the ladyfingers into the syrup and lay them on the bottom of a springform pan.
• Spread half of the cream over the ladyfingers and smooth it down with a spatula.
• Cover with the remaining ladyfingers (dipped in syrup) and spread the rest of the cream on top, smoothing it down.
• Chill the cake in the fridge for at least 3 hours.

For the garnish:

• Beat the heavy cream (350 ml) until it thickens.
• Remove the cake from the springform pan and cover the whole cake with the whipped cream.
• Apply rosettes (12-14) around the edge with an icing bag.
• Garnish with half-dipped ladyfingers in melted bitter chocolate and put some roasted almonds in the middle of the cake.

Now your Malakofftorte is ready to serve!

Esterházy Cake

The traditional Esterházy Torta consists of buttercream spiced with cognac or vanilla, sandwiched between four to five layers of almond meringue (macaron) dough. The cake is then iced with a fondant glaze and decorated with a chocolate-striped pattern. However, there are many variations of the recipe. For example, the original almonds can be replaced with walnuts, and the buttercream can be flavoured with brandy or rum. Additionally, while the traditional cake is round, a popular variation, Esterházy Schnitten, is made in a square shape.

To make the Esterházy Torta, you will need to bake the meringue layers first. Draw 23 cm diameter circles on parchment paper and spread the whipped meringue evenly on the sheets. Bake the meringues in a preheated oven at 180°C for about 10 minutes. While the meringues are still warm, use a 22 cm cake ring to cut out perfectly round circles. Let the layers cool completely before assembling the cake.

Next, prepare the buttercream by whisking together the egg yolks, sugar, cornstarch, and a bit of milk until smooth. Heat the remaining milk on medium-low heat and add the egg mixture, stirring continuously until it thickens. Finally, mix in the cognac and let the mixture cool. Whisk softened butter until fluffy and then add the pudding-like cream until combined.

To assemble the cake, divide the buttercream into four equal parts and sandwich them between the meringue layers. Cover the sides of the cake with any remaining buttercream and refrigerate for at least two hours or overnight.

Finally, decorate the cake. Spread a thin layer of apricot jam on top to create a barrier between the meringue and the glaze. Melt dark chocolate and pour it into a piping bag. Prepare a white glaze by whisking together icing sugar and an egg white for 3-4 minutes until thick. Pour the white glaze on top of the cake and pipe the melted dark chocolate in a spiral pattern. Use a toothpick to create a feathering effect. Refrigerate the cake for 30 minutes before serving.

Kardinalschnitte (Cardinal's Cake)

Kardinalschnitte, or Austrian Cardinal Slice, is a traditional Austrian cake. It is said that the white and gold colours of the dessert reference the colours of the Catholic Church, or, according to another source, the Vatican. The colours are a result of the cake's ingredients: genoise sponge mixture and soft meringue. The outer layers of the cake are crunchy, while the texture inside is airy and light. It is best enjoyed with dessert wine.

The Austrian Cardinal Slice was created in 1933 by the L. Heiner café pastry chain in honour of Theodor Innitzer. The dessert is made with a combination of classic and white sponge, with a filling of whipped cream and marmalade. The classic sponge is made with eggs, egg yolks, caster superfine sugar, vanilla sugar, coarse flour, and baking powder. The white sponge is made with caster superfine sugar, vanilla sugar, egg whites, and a splash of vinegar. The cake is then baked in the oven for 10 minutes at 180 degrees, followed by 15 minutes at 150 degrees.

Once the sponge is ready, it is cut in half. One half is placed on a baking paper sprinkled with icing sugar, and the other half's baking paper is removed before adding a layer of marmalade and whipped cream. The second half is then placed on top, crunchy side up, and the cake is sprinkled with icing sugar. The Austrian Cardinal Slice can be served immediately with seasonal fruits such as strawberries or raspberries, or it can be refrigerated until serving.

Sachertorte

The recipe for the Original Sacher-Torte is a closely guarded secret, known only to the Hotel Sacher in Vienna. The hotel obtains the ingredients from various manufacturers in Lübeck, Germany, and Belgium, and the chocolate icing is said to be the key to its desirability. The Hotel Sacher has gone to great lengths to distinguish its Original Sacher-Torte from other variations, including trademarking the name and creating distinctive packaging.

Frequently asked questions