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.
