Pastry Specialities

Our pastries are traditionally hand baked in our family bakery, following old, handed-down recipes and using fresh ingredients exclusively (industrial baking mixes are banned!).

• Landtmann's feine Torte
  our fluffy nut gateau filled with nougat-walnut cream, covered with marzipan.
• Mozart-Torte (Mozart gateau)
  a symphony of chocolate cake with fine chocolate- and pistachio cream.
• Gebackene Topfen-Torte (Baked quark flan)
  our fluffy, oven-baked Viennese quark flan topped with raspberries and served warm.
• Sacher-Torte
  the absolute classic, chocolate cake with thin layers of apricot jam and chocolate glaze, traditionally served with whipped cream.
• Husarentorte (Hussar gateau)
  a layer of fine hazelnut caramel cream on a base of tasty almond nut cake.
• Schokomousse-Törtchen (Chocolate mousse tartlet)
  lightly whipped mousse made of exquisite dark chocolate and fresh cream, decorated with a bonnet of delicious whipped cream and delicate chocolate flakes.
• Apple strudel 'Hofbackstube'
  apples, cinnamon, butter breadcrumbs, raisins, butter and sugar are rolled into hand-made strudel dough and baked golden brown.
• Topfenstrudel (Quark strudel)
  hand-made strudel dough rolled with fine quark cream and baked golden brown.
• Marmorgugelhupf (Marble gugelhupf)
  classic Viennese cake, an ideal complement to an afternoon coffee.

We additionally offer pastries for diabetics, with approx. 2.2 BU each.