page_title: Austrian cuisine
section_title: Cakes
hierarchical_section_title: Austrian cuisine / Sweets / Cakes
context_page_description: Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
context_section_description: Austrian cakes and pastries are a well-known feature of its cuisine. Perhaps the most famous is the Sachertorte, a chocolate cake with apricot jam filling, traditionally eaten with whipped cream. Among the cakes with the longest tradition is the Linzer torte. Other favourites include the caramel-flavoured Dobostorte and the delicately layered Esterhazy Torte, named in honour of Prince Esterházy (both originating from Hungary during the Austro-Hungarian empire), as well as a number of cakes made with fresh fruit and cream. Punschkrapfen is a classical Austrian pastry, a cake filled with cake crumbs, nougat chocolate, apricot jam and then soaked with rum. Tirolerkuchen is a hazelnut and chocolate coffee cake.
  These cakes are typically complex and difficult to make. They can be eaten at a café or bought by the slice from a bakery. A "Konditorei" is a specialist cake-maker, and the designations "Café-Konditorei" and "Bäckerei-Konditorei" are common indicators that the café or bakery in question specialises in this field.
caption: The original Sachertorte, as served at Vienna's Hotel Sacher
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