Dumplings, called Knödel in Austria, are another important part of the country's cooking that speak to the influence of Polish and Czech cuisines. Vienna also became famous for its elaborate cakes, including some that show the influence of neighboring countries. The Dobostorte is a layered cake associated with Hungary, and the Esterházytorte is a nutty cake named after a Hungarian noble family.
This mixture of traditions makes Austrian food especially interesting. And what better place to begin exploring it than with one of Vienna's most famous desserts: the Sachertorte?
I tried Sachertorte (pronounced roughly SAH-kher-tor-tuh), a traditional Viennese chocolate cake. It consists of layers of chocolate cake, a thin layer of apricot jam and a smooth, shiny chocolate glaze. It is usually served with a generous helping of unsweetened whipped cream, known in Austria as Schlagobers.
The Sachertorte is connected to Vienna's history and to its long tradition of cafés and pastry-making. Its story begins in 1832, when a young baker named Franz Sacher was just sixteen years old. According to the famous story told by Hotel Sacher, an important statesman named Prince Metternich needed a special dessert for his guests. When the head chef became ill, Franz was asked to step in. He created the chocolate cake that would eventually make his name famous.
Years later, Franz's son Eduard helped establish the family business. In 1876, Eduard opened Hotel Sacher in Vienna, where the cake became a celebrated specialty. But the story did not end there!
I ate my slice at Café Schwarzenberg, one of Vienna's historic coffeehouses.
