Category
page 1Austrian cakes
Sachertorte
Sachertorte is a chocolate sponge cake covered with chocolate glaze and filled with apricot jam. The apricot jam is either under the glaze or in the middle of two sponge layers. The cake was invented by the Austrian Franz Sacher, either in 1832 for Austrian chancellor Klemens von Metternich, or in the 1840s.

Gugelhupf
A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, , in Czech bábovka [ˈbaːbofka], and, in France, kouglof '''', kougelhof, or kougelhopf, in the Netherlands tulband, short for tulbandcake'') is a cake traditionally baked in a distinctive ring mould, similar to Bundt cake, but leavened with baker's yeast.
Danish
multilayered, laminated sweet pastry
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Linzertorte
The Linzertorte is a traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria.
Esterházy torte
type of layer cake
Punschkrapfen
Punschkrapfen or Punschkrapferl (punch cake) is a nougat and jam filled sponge cake soaked with rum from Austrian cuisine. Besides the filling, it is similar to the French petit four.

Donauwelle
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cardinal slice
layered meringue cake