Cake varieties: chocolate, nutty, fruity

This nougat praline cake is the essence of the Tortenmanufaktur philosophy: it holds the finest ingredients and delights through its lightness. Composed of fluffy, moist chocolate sponge, a delicate nougat praline cream of house-made hazelnut nougat and carefully caramelised hazelnut praline. Rounded off with a dash of rum. A treat that pleases the palate and the waistline alike – thanks to master confectioner Christoph Hollander’s unique “Méthode Légère”.

A fluffy, light pleasure. For this recipe, moist chocolate sponge is spread with Darbo’s fine, gently tart redcurrant jam, refined with a layer of almond paste and finally filled with a pleasantly light truffle cream. It is our best-selling chocolate cream cake ...

Like the Mozart-Serenade above – only without marzipan. A featherweight where calories are concerned.

Fluffy, moist, light chocolate sponge filled with the finest creamy chocolate mousse and a really very discreet note of rum. It is always the same with this creation, wherever it goes: not a single slice is ever left over. True chocolate lovers know exactly why.

Fluffy, moist, light chocolate sponge filled with the finest chestnut mousse. A wonderful cake for any occasion. The unmistakable taste of Italian chestnuts brings a smile to every face.

Delicate almond sponge in “bomb” form, filled with a light mousse of aromatic egg liqueur. Very moist – but it does contain alcohol.

Here the two kindred flavours of chocolate and cherry meet – once again in the Tortenmanufaktur’s familiar light, airy manner: plump cherries nestled in chocolate mousse ...

The much-loved Italian classic. Thanks to the Tortenmanufaktur’s “Méthode Légère” this dessert offers all the pleasure at a lower fat content. It is made without eggs and without alcohol – though on request the tiramisu can of course be refined with a hint of rum.

It goes without saying that this classic of the Austrian confectioner’s art is made strictly to the recipe laid down in the Austrian food codex. The intense chocolate flavour is accompanied by the finest apricot jam and wrapped in a delicate chocolate glaze. At the Tortenmanufaktur care is taken that the glaze is neither too sweet nor too thick – at room temperature it is light and moist at the same time.

The punch mixture is made from fresh pieces of sponge or Madeira cake. For the rum-punch flavour the Tortenmanufaktur uses plenty of high-quality rum, together with all-natural jam and the finest chocolate. Shaped and decorated with a sure hand by Christoph Hollander – and there it is, a wonderfully tipsy classic of Austrian sugar-baking.

In the dark of night a sweet secret waits, they say in the south. And under the dark bittersweet glaze of this cake wait airy profiteroles, filled with chocolate mousse, carefully arranged side by side and brought into the shape of a cake. This Italian speciality of unsweetened choux pastry is finally glazed with that same dark bittersweet chocolate. A gift from heaven, the Italians say – for the name profiterole means “little gift”.

The noble hazelnut cake in the particular Italian manner: exceptionally fluffy and light – comparable to the taste of “Nocciola” at an Italian ice cream parlour. In its ingredients one of our most expensive varieties to make ... and utterly unlike the sadly often very heavy versions of the conventional nut cake.

For this exotic creation, coconut meringue bases are soaked in white rum and shaped with the finest coconut cream. Moist, and it contains alcohol.

The more flavourful and slightly richer kind of nut cake: entirely without raising agents (no baking powder either), this cake owes its fluffiness solely to the separate, gentle beating of our free-range eggs.

Sponge fingers soaked in brown rum, laid side by side and layer upon layer, combined with one of the lightest Malakoff creams – of milk, egg yolk, sugar, vanilla pods, gelatine and a little whipping cream. The cream is refined with shaved, roasted almonds. This cake needs no butter at all.

Pure seduction: layers of delicate almond sponge alternate with a mousse carrying a light note of marzipan. A liaison full of passion and tenderness. Your palate will feel it ...

Simply elegant: this fine, delicate Grillage base – a baked mass of almonds, sugar and caramel – filled with several layers of light cappuccino cream. Seduction the Italian way: an exceptionally interesting mixture of almonds, sugar, coffee and cream.

A classic, moist poppy seed cake, at its very best served lukewarm with a dollop of whipped cream. The aromatic blue poppy seed comes from the Waldviertel, by the way.

An airy crumble base baked with a full-bodied, classic curd cheese mixture – a proper curd cake with a very dense consistency. As genuine and as characteristic as in the good old days, since the Tortenmanufaktur works exclusively with natural ingredients.

Fluffy, moist sponge covered with a fresh, light strawberry yoghurt mousse and topped with fresh strawberries. On request this delicacy also comes as raspberry yoghurt mousse with fresh raspberries.

Fluffy, moist sponge filled with an airy, wonderfully refreshing mousse of golden, fully ripened mangoes. In the original the mousse is finished with a fruit glaze on top; the cake can of course carry lettering if you wish.

Fluffy, moist sponge covered with a fresh, light raspberry yoghurt mousse and topped with fresh raspberries. On request this delicacy also comes as strawberry yoghurt mousse with fresh strawberries.

Fluffy, moist sponge filled with a curd cheese mousse. Freshly grated lemon zest lends this creation a light, fresh taste. On request the cake can also be studded or garnished with fresh fruit.

Sponge fingers soaked in genuine Grand Marnier, enveloped in a rich orange mousse under a marzipan coat. The side of the cake is scattered with finely shaved almonds. A heavenly, seductive experience.