Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire
None Viennese Ballcan not take place without the specialty of Austrian cuisine.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
If you don’t know, these are some of the most famous:
The original Sachertorte
Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. December 5th is National Sachertorte Day in the United States.
Recipes similar to that of the Sachertorte appeared as early as the 18th century, one instance being in the 1718 cookbook of Conrad Hagger, another individual represented in Gartler-Hickmann’s 1749 Tried and True Viennese Cookbook.
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition.
Traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of flour, egg, and breadcrumbs.
Apple strudel (German: Apfelstrudel; Czech: štrúdl) is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).
Kaiserschmarrn with mountain cranberry sauce
Kaiserschmarrn or Kaiserschmarren is a shredded pancake that takes its name from the Austrian emperor Franz Joseph I, who was very fond of this kind of fluffy shredded pancake.
Kaiserschmarrn is a popular meal or dessert in Austria, Bavaria, and many former parts of the Habsburg Monarchy, e.g. Hungary, Slovenia, and northern Croatia, which usually use the name as a loan word or translations of it. In Slovenia, it is called “cesarski praženec” or “šmorn”. Its Hungarian name is “császármorzsa” its Czech name is “(Císařský) trhanec” or “kajzršmorn”.
Germknödel with vanilla sauce
Germknödel is a fluffy yeast dough dumpling, filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course. Germknödel is usually a spherical or bun-shaped dessert.
Schweinsbraten (roast pork)
With Semmelknödel dumpling and cabbage salad.
The Linzer Torte (or Linzertorte) is an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria.
Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant jam or, alternatively, plum butter, thick raspberry, or apricot jam. It is covered by a lattice of dough strips. The dough is rolled out in very thin strips of pastry and arranged to form a criss-cross design on top of the preserves. The pastry is brushed with lightly beaten egg whites, baked, and sometimes decorated with sliced almonds.
A Käsekrainer sausage with a Kaiser roll and mustard.
Salzburger nockerln are a sweet soufflé served as a dessert, a culinary speciality in the Austrian city of Salzburg.
An Einspänner is classically served in a glass.