Our Viennese Desserts are all made from scratch and use real butter creme
as well granulated beet sugar for a softer sweetness and balance of flavors
Check below for some just a few of our special tortes.
Cherry Marzipan Multiple layers of butter crème & crushed Maraschino cherries between a dense cherry cake, encased in Marzipan Marzipan – A confectioner’s mixture of Almond paste, egg whites and beet sugar blended to make a smooth paste rolled into thin sheets |
Germaine Chocolate Cake Dark chocolate cake with ganache layers and a brown sugar & coconut frosting between each cake layer
American named Sam "Germain" In 1852, created the mild dark baking chocolate bar for Baker's Chocolate Company - It's not Austrian, but still one of my favorites! |
"Emperor's" Torte Flourless Chocolate Dense dark chocolate torte with just a hint of espresso. A creamy & rich torte, yet not overly sweet. This torte is Gluten-free |
Black Forest Torte Schwarzwälder Kirsch Torte Two- layers of a dark, chocolate cake with alternating butter crème, and Kirch liquor with chocolate mousse & cherry layers |
Apple Strudle An Austrian tradition of sliced apples & raisins soaked in rum & our Viennese schnapps, brushed with butter in a crispy phyllo crust . Served with sauce an glace and freshly whipped crème |
Hazelnut Torte Multiple layers of butter crème & crushed Hazelnuts between a dense Hazelnut cake and drizzled with chocolate lace
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