Ever walked past a patisserie shop in Tirol and found yourself wanting to devour everything in the window? Yup, us too. Tirol has so many wonderful cakes and desserts on offer that it can be hard to know which to choose. So to help you on your next coffee house adventure, here are 6 delicious cakes that you should definitely try in Tirol.
1. Sachertorte—the Austrian classic
It’s probably Austria’s most famous cake, and with good reason! A rich velvety sponge, surrounded by a layer of tangy apricot jam and then smothered in a creamy chocolate ganache—Sachertorte really does have everything you could want in a cake.
Invented at the Hotel Sacher in Vienna in 1832, the Sachertorte quickly became popular throughout Austria. However, the original recipe has stayed a secret all these years, and so only cakes produced by the Hotel Sacher can be deemed a “true” Sachertorte. You don’t have to travel all the way to Vienna to get one though. Innsbruck’s Café Sacher, in the city’s old town, is one of the few places in the country where the Hotel Sacher sells its prized cakes. Be sure to order it with a dollop of freshly whipped cream.
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🍰Die Sachertorte ist eine Schokoladentorte🍫 aus Sachermasse mit 🍑Marillenmarmelade und Schokoladenglasur. Sie gilt als eine Spezialität der Wiener Küche 🤩und ist als diese im Register der Traditionellen Lebensmittel eingetragen.🇦🇹 .. . . . . . . . #restinvienna #sachertorte #sachercake #wienerküche #wienerfrühstück #wien #viennagirl #viennasweets #sweets #dessert #chocolate #chocolatecake #beautifullife #foodporn #foodie #goodfood #delicious #delicouscake #perfection #instafood
2. Linzertorte—the lesser-known-but-still-delicious Austrian classic
You may never have heard of it, but a good Linzertorte is a staple in any Tirolean patisserie. It consists of a nutty, shortcrust pastry case filled with thick redcurrant jam, and then covered with a pastry lattice. You can also sprinkle some flaked almonds on the top for an extra nutty kick.
Why is Linzertorte so great? Because it has just enough of all the key flavours. The sweetness of the jam is balanced perfectly by the subtle blend of cinnamon, nutmeg and cloves. The pastry is rich and buttery, but the nuts give it a bit of a savoury kick. What’s more, Linzertorte is also available as “Linzer Augen” biscuits, so you can get all that Linzer goodness on the go.
3. Mohnkuchen—melt-in-your-mouth magic
Oh Mohnkuchen. You are easy to bake. You are great for sharing. And you’re mainly made of seeds so we can pretend you’re healthy. Mohnkuchen literally translates as “poppy seed cake” and as the name suggests, it’s a moist sponge cake packed with poppy seeds. It’s not the fanciest of cakes but a large slice of Mohnkuchen (it doesn’t seem to come in small slices) is the perfect end a good day on the mountain.
Also, Mohnkuchen is easy to pimp up with fruit. Got some apricots? Add them in! Plums? Bring it on! A particular favourite in Tirol is the Zwetschkenmohnkuchen, or damson-poppy seed cake. We challenge you to make it through a Tirolean autumn without eating at least one of these bad boys.
4. Topfenstrudel—apple strudel’s little brother
We’re guessing you’ve heard of apple strudel (it’s one of Julie Andrew’s “favourite things”, amongst other pop culture references). But have you tried Topfenstrudel? Topfen is the Austrian-German word for quark, that thick cream cheese you might use for cheesecakes. And when topfen is mixed with raisins and rolled in crusty pastry, it transforms into the dessert of kings.
When you order Topfenstrudel, you will probably be asked if you want vanilla sauce, which is a kind of vanilla-flavoured custard. Say yes. Custard and quark may seem like a bit of a dairy overload but it is worth it, trust us. Although you may not be able to eat anything else for three days afterwards.
5. Marillenknödel—a dumpling with a surprise
Ok, so Marillenknödel isn’t strictly a cake but it is delicious so we’re going to put it on the list anyway. From the outside, a Marillenknödel looks like a regular dumpling, beige and boring. But cut it in half and you’ll find a sweet little apricot peeking out at you, like buried treasure glistening in its doughy treasure chest.
Not to mention that the dough often used for Marillenknödel has “topfen” (see above) as its base ingredient, making it smooth and creamy and so unbelievably yummy. And as if it couldn’t get any better, it usually comes with some sugary breadcrumbs sprinkled on the top. You can’t go wrong.
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Was wäre die Marillenzeit ohne Marillenknödel? 🧡In den Stories nehme ich euch mit in die Küche und zeige euch die Zubereitung der Marillenknödel mit Topfenteig (aka Aprikosenknödel mit Quarkteig 😊)⠀⠀⠀⠀⠀⠀⠀⠀⠀ ______________________________⠀⠀⠀⠀⠀⠀⠀⠀⠀ apricot dumplings made of curd dough – a traditional Austrian vegetarian, sweet main course also served as dessert. 🧡⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #marillenknödel #aprikosenknödel #apricotdumplings #food #foodlover #recipes #dessert #mehlspeise #selbstgemachtschmecktsambesten #delicious #veggie #veggierecipes #ichliebefoodblogs #rezeptebuchcom #sweetsandlifestyle
6. Gugelhupf—your grandma’s favourite
Everyone has a cake that reminds them of their grandma’s kitchen, and Gugelhupf is one of those cakes. Gugelhupf is the name for any cake baked in a special ring-shaped tin, and it comes in many different varieties. There’s chocolate Gugelhupf, marbled Gugelhupf (where both plain and chocolate dough is swirled together), you can add fruit like raisins or blueberries, you can drizzle icing on the top or melted chocolate: the list is endless!
And you won’t just find Gugelhupf in Tirol. In fact, it can be found in most parts of Central Europe, from Serbia and Hungary right over to Alsace in France. Even the Pennsylvania Dutch communities in the USA have Gugelhupf, they call it “Dietscher Kuche”, or “German cake”. But tucking into a slice of Gugelhupf at the top of a mountain with stunning Alpine scenery all around—that one is definitely something to experience in Tirol.