Apple strudel and other classical Viennese pastries are the inspiration behind a range of new ice cream flavors. A number of ice cream parlors are now offering interpretations of traditional Viennese sweet treats. The Aida Café-Konditoreiconfectionery offers ice cream varieties with the flavors of Sachertorte and apricot cake in summer. The ice cream parlor Eissalon am Schwedenplatz offers Kaiserschmarren (shredded pancakes) or Topfengolatsche (cheese Danish) as ice cream.

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The patissiers of Xocolat Manufaktur developed truffles based on the model of the sweet classics: "Viennese apple strudel" has a beautifully fruity taste of apple with a hint of cinnamon; rum dominates the Punschkrapfen (punch cake) truffles, while the apricot dumpling truffles have a fine coating of crumbs and white chocolate and are filled with apricot cream.

In the beautiful Art Nouveau setting of Zum Schwarzen Kameel, traditional desserts including apple strudel and Sachertorte are served in special glass tumblers called chamelles. Former Purveyors to the Imperial and Royal Court Gerstner have coated the classics in chocolate: their Punschkrapferl-Schokolade is a composition of light sponge, a gentle touch of rum, and fruity apricot jam, all covered in pink chocolate. In the Germknödel-Schokolade, finest poppyseed biscuit meets plum jam in a wrapping of white chocolate.

© Gerstner