Viennese Cake Recipe 🍰
Description: This delightful Austrian Viennese Cake recipe has been passed down to me during a memorable ski vacation in Vent, South Tyrol, graciously shared by the owners of Hotel Post. Over the years, it has become a cherished dessert in my repertoire, perfect for serving to guests and celebrating birthdays. Prepare to indulge in layers of rich flavors and receive countless compliments, along with requests for the recipe!
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour and 10 minutes
- Recipe Category: Dessert
- Keywords: Austrian, European, Weeknight, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 4318.8
- Fat Content: 257.2g
- Saturated Fat Content: 130.8g
- Cholesterol Content: 2348.7mg
- Sodium Content: 1099.7mg
- Carbohydrate Content: 447.3g
- Fiber Content: 29.9g
- Sugar Content: 289.1g
- Protein Content: 98.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Cocoa powder |
| 3 | Eggs |
| 8 | Fine sugar |
| 1 | Water |
| 6 | Graham crackers |
| 1 | Icing sugar |
| 2 | Cherries |
| 2 | Cornstarch |
| 8 | Water |
Instructions:
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Preheat Oven: Preheat your oven to 375°F (190°C).
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Prepare Dry Ingredients: In a bowl, mix together the cocoa powder and flour, then set aside.
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Prepare Batter: In a separate bowl, use an electric beater to whisk together the egg yolks, whole egg, sugar, and water for 8-10 minutes, until creamy.
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Add Dry Ingredients: Blend the Graham crackers and powdered almonds into the egg mixture.
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Whip Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Gradually add icing sugar and continue beating for 30 seconds.
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Combine Mixtures: Gently fold the beaten egg whites into the egg yolk mixture. Then, fold in the cocoa and flour mixture until well combined.
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Bake: Pour the batter into a buttered and floured 10-inch round cake pan. Bake in the center of the oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Remove the cake from the oven and let it cool for 5 minutes before transferring to a wire rack to cool completely.
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Prepare Frosting: Whip the cream until firm, then gradually blend in the icing sugar until smooth.
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Prepare Cherry Filling: In a saucepan, combine pitted cherries with half of their juice. Bring to a boil over medium heat, then add Tia Maria liqueur.
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Thicken Cherry Filling: Mix cornstarch with water and add to the cherries, stirring constantly. Cook for 2-3 minutes until thickened, then let it cool.
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Assemble Cake: Cut the cooled cake into 3 equal layers. Spread cherries over the bottom layer and whipped cream over the next two layers.
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Decorate: Finish by decorating the cake with cherries and grated chocolate.
Enjoy this decadent Viennese Cake, a true taste of Austrian hospitality and tradition! 🎉🍰
