Best 5 Viennese Cake Recipes
The Viennese cake, also known as Wiener Torte, is a classic Austrian dessert that has gained worldwide popularity for its rich, decadent flavor and elegant appearance. With its layers of moist sponge cake, creamy fillings, and intricate decorations, the Viennese cake is a true masterpiece that embodies the artistry and precision of Viennese pastry chefs. Whether you are a seasoned baker looking to perfect your skills or a home cook seeking to impress your dinner guests, this article will guide you through the steps of creating the perfect Viennese cake, ensuring a delightful and unforgettable experience for all who indulge in its sugary embrace.
Check out the recipes below so you can choose the best recipe for yourself!
VIENNESE PLUM CAKE
"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.
Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
VIENNESE CHOCOLATE-NUT CAKE
Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.
Provided by christlk
Categories World Cuisine Recipes European Austrian
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
- Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g
VIENNESE CAKE
This Austrian recipe was given to me years ago when we were on a ski-vacation to Vent in South Tyrol by the owners of Hotel Post. I have made it for guests and birthdays for many year, and it always receives compliments and recipe requests. You will not regret making the efford!
Provided by Scandigirl
Categories Dessert
Time 1h10m
Yield 1 Layer Cake
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Mix together the cocoa powder and the flour in a bowl and set aside.
- In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
- Blend the Graham crackers and the powdered almonds with the egg mixture.
- Put the egg whites in another bowl and beat until stiff.
- Add the icing sugar and continue to beat for 30 seconds.
- Fold the beaten egg whites in with the egg yolk mixture.
- Add the cocoa and flour mixture and fold again.
- Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
- Remove and let stand for 5 minutes, then turn onto a cake rack.
- Frosting: Whip the cream until quite firm, then blend in the icing sugar.
- Put the pitted cherries along with half the juice in a saucepan.
- Bring to a boil over medium heat and add the Tia Maria.
- Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
- Continue to cook for 2-3 minutes, stirring constantly.
- Let stand to cool.
- Cut the cake into 3 equal layers.
- Cover the bottom layer with cherries and the next two layers with whipped cream.
- Decorate with cherries and grated chocolate.
VIENNESE PLUM CAKE
My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that's what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think plums, peaches, and apricots are the better complement with this particular cake.
Provided by Divaconviva
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease Two 8-inch Round Pans with Butter.
- Choose plums that are more blue in color than red, and are soft but not mushy. Cut the plums in half lengthwise, along the 'seam', removing the stone. If there's any fiber or remnants of a stem, trim the tip of the stem end with a paring knife. Set plum halves aside.
- Mix two teaspoons of cinnamon with the half-cup of sugar and set aside.
- In mixing bowl, cream the butter and sugar.
- Add eggs, mixing until well blended.
- Sift together the flour, baking powder and salt.
- Add half of the flour mixture into the creamed butter, stirring just until smooth; then add the remaining dry ingredients, again being careful not to over-mix. Batter will be stiff.
- Divide batter evenly into greased cake pans, spreading to fill pan to the sides.
- Press plum halves into the top of the batter, cut side up, arranging them in tight rows. You should see very little cake batter. My mother always said ".
- load 'em up!".
- Sprinkle the cinnamon-sugar mixture evenly and generously over the top of each cake.
- Bake in 350-degree oven for 30 to 35 minutes.
- Cool completely.
- While my mother would pooh-pooh it, you can serve with whipped cream. Enjoy!
VIENNESE COFFEE CAKE
This recipe was started by a young Indiana housewife more than 30 years ago and has been passed down from neighbor to neighbor. She started a tradition which will also be enjoyed by your family.Unknown source
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. For topping, mix pecans, brown sugar, cocoa mix and cinnamon in a small bowl. Set aside.
- 2. For the coffee cake, cream the butter and sugar together in a mixing bowl til light and fluffy. Beat in eggs. Fold in sour cream and vanilla. Sift the flour, baking powder and salt in a small bowl. Fold into the sour cream mixture. The batter will be very thick.
- 3. Spoon half of the batter into a greased and floured 10 inch tube pan. Sprinkle half of the topping over the batter. Add remaining batter and sprinkle with the remaining topping. Bake at 350 for 50 minutes or til a light golden brown. Serves 12
Tips:
- For a light and airy cake, make sure to cream the butter and sugar together until light and fluffy.
- Gradually add the eggs to the butter mixture, beating well after each addition.
- Sift the flour and baking powder together before adding it to the batter.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake in a preheated oven at the specified temperature.
- Do not open the oven door during baking, as this can cause the cake to fall.
- Allow the cake to cool completely before frosting.
- When making the frosting, make sure to beat the butter and sugar together until light and fluffy.
- Gradually add the milk or cream to the frosting, beating well after each addition.
- Flavor the frosting with vanilla extract, almond extract, or other desired flavorings.
- Spread the frosting on the cooled cake and decorate with your favorite toppings.
Conclusion:
Viennese cakes are a delicious and elegant dessert that can be enjoyed by people of all ages. With their light and airy texture, delicate flavors, and beautiful decorations, Viennese cakes are sure to impress your guests. Whether you are a beginner or an experienced baker, there is a Viennese cake recipe that is perfect for you. So next time you are looking for a special dessert to make, give one of these Viennese cake recipes a try.
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