Euro cakes are individually packed sweet and soft sponge cakes topped with creamy strawberry icing, making them the ideal treat to take along on the go or share as a dessert with family and friends.
Kremna Rezina is an irresistibly decadent cream cake hailing from Lake Bled in Slovenia, featuring delectable vanilla custard as its foundation and thin buttery dough layers on top.
Although Gustav Klimt’s The Kiss may be Vienna’s crowning artistic achievement, many will agree its cakes and pastries are even more delectable works of art. Vienna is famous for its pastry shops called monitored, many of which still operate after 150 years – offering classic Austrian cakes in their old-world atmosphere and offering delicious bite-sized snacks!
Punschkrapfen are tiny pink sponge cake sandwiches covered with rum punch icing and decorated with cocktail cherries. Their filling combines nougat and jam for an irresistibly delicious treat that has long been enjoyed as an afternoon treat in Vienna. Though its origins remain uncertain, some speculate Ottoman armies may have introduced this treat during the 16th century and brought it over with them as part of the trade route to Austria.
Icing for these punschkrapfer treats is made from powdered sugar and lemon juice, with a touch of red food coloring for that signature light pink hue. After being dunked into the icing, they’re set onto a wire rack to dry slowly before being devoured!
Dieters may wish to forgo this treat, as it will have quite an impact on their hips. Yet it can be hard to resist such a tempting treat! Featuring thin layers of yellow vanilla sponge cake mixed with cocoa, brandy, orange juice, and apricot liqueur, broken apart before mixing for maximum flavor!
If you love cheesecake, give this German variation a try! It resembles the American variety in texture but uses quark instead of cream cheese for baking and serving as a sheet cake with squares cut off before eating immediately – perfect with tea or coffee!
This traditional German dessert, commonly referred to as Kasekuchen or Kasesahnetorte, consists of layers of sweet yeast dough topped with vanilla custard and finished off with an irresistibly crunchy topping made with butter, sugar, almonds, and cinnamon – perfect for parties and holidays in Germany!
At Dresden cafes, this light and fluffy dessert is a popular afternoon snack or Kaffeeklatsch dessert. At its base lies sponge or yeast dough, upon which sit a thin layer of quark and vanilla pudding. Finally, fruit, nuts, or crumbs might top it all off to serve as an afternoon treat or Kaffeeklatsch dessert.
East German specialty and popular favorite. Consists of three layers that work beautifully together: yeast dough is its base; thick quark-based custard connects it all; then there’s the vanilla-scented whipped egg layer on top! Particularly popular amongst residents of Dresden in the Saxony-Thuringia region.
Hungarian Esterhazy Torta, invented in Budapest confectioneries during the 19th century and named for a nobleman, consists of thin hazelnut dacquoise layers sandwiching Kirsch Custard Buttercream and Rum Apricot Jam with Icing on top for decoration.
Making this delicious cake may require some effort, but the results are absolutely worth your effort! The flavor only gets better over time as time passes; unfortunately, though, it can be tricky to transport as it must remain in the refrigerator until ready for consumption!
Esterhazy cakes, like other euro cakes, typically feature chocolate stripes resembling cobwebs as decoration and an occasional dusting of cocoa powder. Furthermore, this cake often comes with vanilla or chocolate ice cream as an accompaniment, usually finished off with chopped hazelnuts on top!
Hungary is well-known for its delicious Esterhazy Torta but is also famed for its deeply fried doughnuts (fank). These deep-fried treats come topped with fruit jam, chocolate, or vanilla filling and can also be found as popular street food at bakeries, grocery stores, and markets across Hungary. Fansk is often decorated with praline icing. Also referred to as Krapfen, Berliner Sufganiyah Bombolone, this centuries-old classic has become part of daily household routine.
When locals from Croatia’s Kvarner region describe their home, they will speak about its beautiful beaches, must-visit islands, and rich history – not forgetting its delectable cuisines, such as fish stews and grilled seafood topped only with olive oil and rosemary (riba na grade), traditional desserts like this Rab cake or fish stews served daily! You cannot go wrong when it comes to Dalmatian cuisine.
This culinary icon from Rab, called rapska torta or rabska torta, stands as a testament to Croatia’s commitment to protecting its unique recipes. This cake’s recipe has been kept a top secret and passed from generation to generation within Croatian families over time, and its preparation method is protected under the law.
To experience Rab cake for yourself, head to the monastery in Rab’s old town and order from their bakery and souvenir haven run by Benedictine nuns. In addition, the shop sells an array of products made by their sisters, ranging from healing tinctures and ointments to massage oils, all at a reasonable price of 7.30 euros per slice. Alternatively, Rab cakes can also be found at various pastry shops, restaurants, and hotels nearby and should definitely be part of any visit to this beautiful island.
Groninger’s offer is similar to Dutch pancakes in terms of ingredients and taste, yet it is distinct in both appearance and preparation. Crafted using yeast and buckwheat flour for an airy and light texture that pairs nicely with powdered sugar, butter, or toppings such as syrup or apple sauce for the perfect morning or midday treat! They’re especially beloved during fall and winter.
Groningen’s signature dish, mosterdsoep, is an irresistibly creamy combination of white beans, corn, leeks, and onions that can be enjoyed during any season – usually during winter! It is typically served in either bowls or on soup plates and makes for the ideal wintertime meal!
As an ideal dessert choice, locals enjoy enjoying poffertjes – miniature versions of their beloved batter treat – for dessert. Poffertjes can be customized by topping them with syrup, cinnamon sugar, or butter and are great for dunking into apple sauce or keukenstroop (Dutch apple syrup spreadable like thick molasses).
Poverty is not only delicious, but it is also simple to make at home! Any flour will do, though buckwheat flour is best. Combine all the ingredients until they form a batter before pouring it into a pudding mold lined with strips of bacon (traditionally) – no further steps are required!
Kardinalschnitte, also known as cardinal slice in German, is an elegant meringue dessert enjoyed in Vienna and famous as an after-Christmas service treat or special event treat.
Austria may be best known for its symphonies and Wolfgang Amadeus Mozart, but its culinary culture is equally as diverse. Vienna-style cuisine features dishes rich with meat – Wiener Schnitzel (veal coated in breadcrumbs and deep-fried), Tafelspitz (boiled beef), and Beuschel (a dish consisting of veal lungs and hearts), among many others – while tasty cakes and pastries also abound.
Heiner’s Konditorei in Vienna offers some of the finest cakes and desserts around, with their Torte being incredibly delectable, as well as delicious ice cream options.
Atmospherically, this place embodies classic post-war Vienna, perfect for those looking for a more traditional experience. Although outdated in look and service, their cakes alone make this stop worthwhile; you’ll love their bakery filled with the aroma of fresh whipped cream and delectable chocolate treats, also serving some classic desserts like Sachertorte and Millirahmstrudel, as well as gluten-free options such as Kardinalschnitte.
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