Vienna Pastries

Apple strudel

Cardinal cake

Dobos torte

Here are a few more photos from Vienna. Even though we weren’t allowed to eat inside restuarants thanks to having Covid, many of Vienna’s cafes have outdoor seating, and the weather was agreeable while we were there, so we did get to go to a couple of cafes.

You undoubtedly know apple strudel, and this was a very good example of one. The filling is not unbearably sweet, which was appreciated. When I was in cooking school we did strudel, and I know what a pain it is to get the dough right.

The cardinal cake was a delightful surprise. The cake itself is extremely light. It’s a combo of yellw and white cake. Then there is a thick layer of patisserie creme, and a layer of raspberry jam (the red color of which is how it gets its name), then a final layer of yellow cake on the bottom. On this particular one, the jam layer was not spread all the way across the cake, but that helped to make a nice pocket of jam in the slice.

Dobos torte is thin layers of cake interspersed with thin layers of chocolate ganache and topped with a layer of crispy caramel. Decadent does not bgin to describe it. I had this with a melange coffee — the Viennese specialty coffee that is basically cafe au lait topped with a helthy dollop of whipped cream. TBH, it was all a bit much, but that didn’t stop me from eating and drinking all of it.

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