Viennese Pound Cake


Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

When a Viennese cake starts with a mixture of creamed butter and sugar, it is called a “sand cake,” easily recognizable as a relation of the English pound cake, the batter of which is made from one-pound weights of eggs, flour, butter, and sugar. In this recipe from the revered Hofzuckerbäckerei Demel, the weight of each ingredient is reduced to 250 grams (9 ounces). Notice that Demel has such confidence in the quality of their ingredients that the cake has no added flavorings, but you may