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.
Thin layers of chocolate cake with a caramel cream filling
The New “Carina Torte”
Inspired by the original “Carina Torte”. Chef Albert Kuttering has recreated this cake featuring a white chocolate cream incorporated with Kailua coffee liqueur.
Thin layers of chocolate cake with a chocolate cake with a chocolate hazelnut cream filling, wrapped with a sheet of semisweet chocolate and powdered with unsweetened cocoa.
Two thin layers of chocolate cake with chocolate cream and orange-rind cream filling.
Thin layers of chocolate cake with chocolate cream and raspberry cream, topped with raspberry fruit.
Bottom crust chocolate coated, a thin layer of white cake, vanilla custard and fruit decoration.
Thin layers of chocolate cake with three kinds of chocolate mousse: white, milk and dark chocolate. Topped with fresh white chocolate shavings.
Three layers of white cake, filled with marzipan cream and chocolate Grande Marnier cream. The cake is wrapped in a sheet of marzipan.
Another original creation by Albert Kettering, this cake emphasizes the indulgence of fin Corbel brandy and a compelling chocolate cream.
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 only 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.
Traditional Viennese chocolate cake with apricot glaze between and around the layers, topped with a special thick chocolate glaze.
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.
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.
Deserts by the Slice
Thin meringue wafers with walnuts and nougat cream filling.
Made with natural lemon juice and rind egg yolk and egg white, moderate sugar and gelatin.
Small Fruit Tart
Crust filled with vanilla custard and whipped cream, topped with fresh fruit selection.
Dark Chocolate Coruba Rum Milk Chocolate Creme de Fraise
Milk Chocolate Crand Marnier Dark Chocolate Cognac
Traditional Austrian Desserts
A thin crust with a layer of peaches and Quark cheese (Topfen).
“Apfelsturdel” (Apple Strudel)
Made with fresh apples, cinnamon, sugar, raisins and walnuts. Served warm with vanilla sauce or whipped cream.
Quark cheese strudel served warm with vanilla sauce.
“Linzerschnitte” or “Linzertorte”
Austrian spice cake with ground walnuts, nutmeg, cinnamon, ginger, spice and raspberry marmalade.
Light crepes filled with seasonal fruit, served warm with vanilla and berry sauce.
Deep fried dough filled with apricot marmalade or custard.