Cakes

Austrian Cheese Cake
A thin crust with a layer of strawberries and quark cheese (european style cottage cheese)

 

Black Forest Cake
Thin layers of chocolate cake with Kirsch Wasser (cherry brandy liqueur), layered whipped cream, cherries and chocolate cream.

 

Blueberry Strawberry Creme Yogurt
Low fat yogurt mixed with blueberries, strawberries and whipped cream with two thin layers of chocolate cake.

 

Caramel Cake
Thin layers of chocolate cake with a caramel cream filling

 

 

Carina Torte
Konditorei’s second flourless cake made with cream of Earl Grey Tea, pistachio cream and meringue pistachio meal.

 

 

Chocolate Nougat
Thin layers of chocolate cake with a chocolate hazelnut cream filling, wrapped with a sheet of semisweet chocolate and powdered with unsweetened cocoa.

 

Chocolate Orange
Two thin layers of chocolate cake with chocolate cream and orange-rind cream filling.

 

Chocolate Raspberry
Thin layers of chocolate cake with chocolate cream and raspberry cream, topped with raspberry fruit.

 

Fruit Tart
Bottom crust chocolate coated, a thin layer of white cake, vanilla custard and fruit decoration.

 

Gloria Mousse
Thin layers of chocolate cake with three kinds of chocolate mousse: white, milk and dark chocolate. Topped with fresh white chocolate shavings.

 

“Layla Torte”
Three layers of white cake, filled with marzipan cream and chocolate Grande Marnier cream. The cake is wrapped in a sheet of marzipan.

 

“Liebling Torte”
Another original creation by Albert Kutternig, this cake emphasizes the indulgence of fine brandy and a compelling chocolate cream.

 

Manzana Verde
Bottom layer of cookie dough crust, layer of Quark cheese (Topfen), top layer of tart green apple cream and raspberries in the inner center to compliment the tartness of the apple cream.

 

The New “Nina Torte”
Konditorei’s first flourless cake, recreated with a light sour cherry cream top layer and a rich slightly sweetened chocolate cream bottom layer, separated by a meringue almond cake layer.

 

Sacher Torte
Traditional Viennese chocolate cake with apricot glaze between and around the layers, topped with a special thick chocolate glaze.

 

“Tiaramisu”
Layers of our very own lady fingers (biskotten) dipped in a mocha liqueur and espresso, real “mascarpone” cheese filling. The cake is entirely covered with cocoa powder.

 

Vanille Cassis
Thin patterned layers of chocolate filled with cassis (black currant) and light vanilla cream, ornate with milk chocolate sheet wrapped around the side of the cake.