Preparation info
  • Makes

    10 to 12

    • Difficulty


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

By Rick Rodgers

Published 2002

  • About

This sweetly aromatic cake seems to be unique to Austro-Hungarian baking. There are many variations, with the constants being a filling of punch-soaked cake crumbs and a pink glaze. Each bakery has its own method for coloring the center layer (some use melted chocolate or chocolate cake crumbs) and the pink glaze. The best choice is Chambord or crème de cassis which will impart flavor as well as color.