Viennese Cake

Viennese Cake Recipe from Austria - Delicious and Easy to Make

Region / culture: Austria | Servings: 8

Introduction

Viennese Cake is a decadent and rich dessert that originated in Vienna, Austria. This cake is known for its light and airy texture, as well as its delicious whipped cream frosting and cherry filling. It is a perfect treat for special occasions or as a delightful dessert after a meal.

History

Viennese Cake has a long history dating back to the 19th century in Vienna, Austria. It was originally created by Austrian bakers who were inspired by the city's rich culinary traditions. The cake quickly became popular among locals and tourists alike, and it is now enjoyed all over the world for its unique flavor and texture.

Ingredients

2 oz (57 g) of cocoa powder
3 oz (85 g) of pastry flour
8 egg yolks
1 whole egg
6 oz (170 g) of fine sugar
1 tbsp of water
2 oz (57 g) of graham crackers
2 oz (57 g) of ground almonds
8 egg whites
2 tbsp of icing sugar

Whipped cream frosting

2 cups of whipping cream
2 tbsp of icing sugar
1 can of pitted cherries
3 tbsp of tía maria
1 tbsp of cornstarch
1 tbsp of water

How to prepare

Preheat the oven to 375°F (191°C).
In a bowl, mix together the cocoa powder and flour, then set aside.
In a separate bowl, use an electric beater to beat the egg yolks, whole egg, sugar, and water for 8-10 minutes.
Blend the graham crackers and powdered almonds with the egg mixture.
In another bowl, beat the egg whites until stiff.
Add the icing sugar to the beaten egg whites and continue to beat for 30 seconds.
Fold the beaten egg whites into the egg yolk mixture.
Add the cocoa and flour mixture to the batter and fold again.
Pour the batter into a buttered and floured round 10" cake pan, then bake in the center of the oven for 30-40 minutes.
Remove from the oven and let it stand for 5 minutes, then turn it onto a cake rack.

Whipped cream frosting

Whip the cream until it becomes quite firm, then blend in the icing sugar.
In a saucepan, put the pitted cherries along with half of the juice.
Bring the cherries to a boil over medium heat and add the Tía Maria.
Mix the corn starch with a tablespoon of water, then add this mixture to the cherries.
Continue to cook for 2-3 minutes, stirring constantly.
Let it 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.

Variations

You can add a layer of chocolate ganache between the cake layers for an extra decadent touch.
Substitute the cherries with raspberries or strawberries for a different flavor profile.
Add a splash of rum or brandy to the cherry filling for a boozy twist.

Cooking Tips & Tricks

Be sure to beat the egg yolks, whole egg, sugar, and water mixture for the full 8-10 minutes to achieve a light and fluffy texture.

- Folding the beaten egg whites into the batter gently will help maintain the cake's airy texture.

- Let the cake cool for 5 minutes before removing it from the pan to prevent it from sticking.

- Whip the cream until it is quite firm to ensure a stable frosting for the cake.

Serving Suggestions

Serve Viennese Cake with a cup of coffee or tea for a delightful afternoon treat. It also pairs well with a dollop of whipped cream on the side.

Cooking Techniques

Beating the egg yolks and sugar mixture for the full 8-10 minutes is crucial for achieving a light and fluffy texture.

- Folding the beaten egg whites into the batter gently will help maintain the cake's airy texture.

- Whipping the cream until it is quite firm will ensure a stable frosting for the cake.

Ingredient Substitutions

You can use almond flour instead of ground almonds for a smoother texture in the cake.

- Substitute the graham crackers with digestive biscuits for a slightly different flavor.

- Replace the Tía Maria with coffee liqueur or rum for a different flavor profile in the cherry filling.

Make Ahead Tips

You can prepare the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. The whipped cream frosting and cherry filling can also be made ahead of time and stored in the refrigerator until ready to assemble the cake.

Presentation Ideas

Decorate the top of the Viennese Cake with fresh cherries, grated chocolate, and a dusting of cocoa powder for an elegant presentation. You can also pipe rosettes of whipped cream around the edges for a decorative touch.

Pairing Recommendations

Viennese Cake pairs well with a glass of dessert wine, such as a sweet Riesling or Moscato. It also goes well with a cup of hot chocolate or a latte for a cozy treat.

Storage and Reheating Instructions

Store any leftover Viennese Cake in the refrigerator in an airtight container for up to 3 days. To reheat, let the cake come to room temperature and enjoy it cold or slightly warmed in the microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of Viennese Cake contains around 300 calories, making it a relatively high-calorie dessert.

Carbohydrates

Viennese Cake is a carbohydrate-rich dessert due to the use of flour, sugar, and graham crackers in the recipe. Each serving contains approximately 30 grams of carbohydrates.

Fats

This cake is also rich in fats, particularly from the ground almonds and whipped cream frosting. Each serving contains around 20 grams of fats.

Proteins

Viennese Cake contains a moderate amount of proteins from the eggs and almonds. Each serving provides approximately 6 grams of proteins.

Vitamins and minerals

This cake is not a significant source of essential vitamins and minerals. However, the ground almonds do provide some vitamin E and magnesium.

Alergens

This recipe contains eggs, nuts (almonds), and dairy (whipping cream), which may be allergens for some individuals. Please be mindful of any allergies when preparing or consuming this cake.

Summary

Viennese Cake is a delicious and indulgent dessert that is high in carbohydrates and fats. It provides a moderate amount of proteins and some essential nutrients from the almonds.

Summary

Viennese Cake is a classic dessert with a rich history and delicious flavor. This recipe features a light and airy cake with a whipped cream frosting and cherry filling. It is a perfect treat for special occasions or as a delightful dessert after a meal. Enjoy this decadent cake with a cup of coffee or tea for a truly indulgent experience.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Viennese Cake. It was a warm summer day, and I was visiting my dear friend Clara in her cozy little kitchen. Clara was known throughout the town for her exquisite baking skills, and I had always admired her ability to create the most delectable treats.

As I sat at her kitchen table, sipping on a cup of tea, Clara suddenly disappeared into her pantry and returned with a worn, yellowed piece of paper in her hand. She handed it to me with a mischievous smile and said, "I think you'll enjoy this one, my dear. It's my secret recipe for Viennese Cake."

I eagerly unfolded the paper and read through the list of ingredients and instructions. The recipe was unlike any I had ever seen before, with its unique combination of flavors and techniques. Clara explained that she had learned it from her own grandmother, who had passed it down through the generations.

I was immediately captivated by the idea of creating this Viennese Cake, and I knew that I had to make it for myself. Clara offered to guide me through the process, and together we set to work in her kitchen.

The first step was to prepare the delicate sponge cake, using a blend of flour, sugar, and eggs. Clara showed me how to beat the mixture until it was light and fluffy, then carefully fold in the melted butter and vanilla extract. The batter was then poured into a round cake tin and placed in the oven to bake.

As the cake baked, Clara began to prepare the filling for the Viennese Cake. She combined a rich chocolate ganache with a smooth coffee buttercream, creating a decadent mixture that would be spread between the layers of the cake. The aroma of the chocolate and coffee filled the kitchen, making my mouth water in anticipation.

Once the cake had cooled, Clara expertly sliced it in half and began to assemble the layers. She spread a generous amount of the chocolate ganache and coffee buttercream between each layer, creating a beautiful, towering cake. To finish it off, she drizzled a velvety chocolate glaze over the top, adding a touch of elegance to the dessert.

As we sat down to enjoy a slice of the Viennese Cake, I could hardly believe that I had helped to create such a masterpiece. The flavors were rich and decadent, with the perfect balance of chocolate and coffee. Clara smiled at me as I took my first bite, knowing that I had discovered a new favorite recipe.

From that day on, the Viennese Cake became a staple in my baking repertoire. I would often make it for special occasions and gatherings, delighting friends and family with its delicious flavors. Each time I baked the cake, I would think back to that warm summer day in Clara's kitchen, where I had learned the secret to creating such a delectable treat.

As the years passed, I continued to experiment with the recipe, adding my own twists and variations to make it truly my own. But no matter how many times I baked the Viennese Cake, it always held a special place in my heart as the recipe that had brought me closer to my dear friend Clara and her cherished family tradition.

And so, to this day, whenever I bake a Viennese Cake, I am reminded of that fateful day when I first learned the secret to creating a delicious and unforgettable dessert. The recipe may have come from Clara's grandmother, but it will forever hold a place in my own collection of cherished recipes, passed down through the generations.