Classic desserts – recovered

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. The Apfelstrudel-Schokolade has a crisp base made from milk chocolate ganache, wafers and sweet short pastry. A pinch of cinnamon, apple marzipan, raisins and a chocolate mantle complete the creation. The chocolates were launched in 2017 to celebrate Gerstner’s 170th anniversary.

The Aida Café-Konditorei confectionery offers ice cream varieties with the flavors of Sacher cake, apricot cake and apple strudel in summer. The doughnut ice cream in the ice-cream parlor Veganista is another icy adaptation of a sweet classic from the Viennese pastry kitchen.

Text: Susanne Kapeller