Certain pastries must be tried in the capital Vienna (Austria)
The Austrian capital of Vienna is not only famous for its ancient landscapes but also for its many attractive cakes.
Austria is a country in the heart of Europe, carrying in its ancient scenery, majestic nature and bold cultural imprints. The cuisine of this country is also very special: when in the city, or in peaceful countryside, or in the beautiful valleys of the Alps, you can find the dishes. delicious. But perhaps Austria is best known for its pastries, especially in the capital Vienna, where so many kinds of cakes are so delicious that they form a distinctive “Viennoiserie” in the culinary world. Austria is full of beautiful food other beautiful.
Apple strudel is probably the most famous and famous pastry outside of Austria. The strudel is derived from the German word for “whirlpool”, which refers to the layers of sponge cake that roll together and wrap the apple inside.
Traditional apple strudel will include apple fried sugar, cinnamon, raisins and bread crumbs. Then the apple will be wrapped in several thin layers, to be baked and the result will be Apfelstrudel crispy crust, apple sweet aroma. The best apple strudel is when enjoyed hot, just finished baking and sprinkled a little powdered sugar.
These little cakes originate in the Walviertel region, located in northwestern Austria, bordering the Czech Republic, but very popular in the capital Vienna. Although there are many different varieties such as strawberry or almond, the original version of Mohnzelten is the poppy kernel (poppy seeds). The cake is fried sweet sugar, and the crust is mashed potato with salt. Cake is baked until crispy, sweet salty combination between the shell and very interesting.
This iconic burger was invented by Franz Sacher in 1832. At that time, Sacher was only a 16-year-old apprentice, but due to his illness, he was forced to make a glaze. special mouth to serve Prince Wenzel von Metternich and some other important guests.
This sweet cake is a “paradise” for chocolate lovers. The cake consists of two layers of chocolate cake with a thin layer of apricot jam in the middle, and the cake will be covered with a shiny chocolate. Franz Sacher’s son, Eduard, has continued his father’s legacy to maintain the reputation of this type of cake. Australians love this type of cake until December 5 every year is designated as the national Sacher Torte Day.