During a visit to Salzburg in December 2010, my girlfriend and I took the opportunity to purchase pieces of Original Sachertorte from the cake shop adjoined to the city's Hotel Sacher.
This internationally famous chocolate cake is only produced in Vienna (from where it first originated) and in Salzburg, so it was too good an opportunity to miss!
Not surprisingly, the shop was a rather upmarket affair, with prices to match! The Sachertorte was available in a variety of sizes with reasonable sized cakes (4 or 5 inches in diameter) selling for between 20 and 30 Euros each and bigger cakes selling for significantly more than that.
We only wanted to sample the cake, so we purchased bite sized pieces (see attached photos) at 2.70 Euros each.
The cake was very nice; a sponge cake covered in a rich dark chocolate icing. Expensive, yes...but very, very nice!
If you've got a sweet tooth, be sure to drop by Hotel Sacher to sample its famous Sachertorte!
There's no way to escape it when you are in Salzburg: MOZART everywhere and everything. And when too much of a good thing is too much, there's one Mozart-item you don't want to miss: the Mozartkugel. This delicious little ball consist of a core of Marzipan, surrounded by dark and light nougat-creme, coated with a layer of dark chocolate, and is then wrapped into an aluminum foil with - who would have guessed - Mozart's face grinning at you.
And what does a chocolate ball have to do with Mozart???
Here's a little history: aprx. 100 years after the composer's death, the Austrian baker Paul Fürst started to produce little Marzipan balls, rolled them in a walnut-nougat creme, and put the on little sticks. He then dunked them into warm chocolate until the became evenly round. The original Mozartkugel was born. Fürst named the sweet after the composer to express his reference for his fellow Salzburgian. The original Fürst bakery and coffeshop can still be found in Salzburg, and the original Fürst Mozartkugeln can be recognized on their silver/blue packaging ("The original Salzburg mozartball").
Nowadays you have several companies making Mozartkugeln - one of the most famous one is Mirabell, whose product is recognizable from their famous red/gold packaging ("The genuine Salzburg mozartball").
While in Salzburg you must stop in the shop to get some of the Original Salzburg Mozartkugel. The Mozartkugel is a small ball of pistachio marzipan covered in bittersweet chocolate and then wrapped in silver and blue foil. Many people give them as gifts from Salzburg but for some reason each time I buy a bunch of them they never make it to their intended recipients. (Could have some thing to do with me eating them…haha)
The best place in town to get them is at:
Café Konditorei Fürst
Alter Markt, Brodgasse 13
Don't miss to try a Germknoedel in one of Salzburg's cafes or restaurants. It is a dumpling of sweet dough filled with plum, which is served with brown butter and vanilla sugar.
Usually a Germknoedel is a dessert, but for most people it is already enough to be full up.
As much here in Salzburg this famous dessert is very charactersitic for it - blown up and empty to make just a big show, just like the Cathedral or the Mirabell palace (but I do not mean the wonderful Mirabell garden).
You can get this dessert in all typically local Salzburg restaurants, the minimal order is a serving for two persons.
Most Salzburg inhabitants are eating it there and not preparing it at home because it needs some skills to make so much out of so little. When you see the Salzburger Nockerl for the first time you will almost be shocked by their incredible size and think that you would never be able to eat all that. but since most of it is air it is easy. The main ingredients besides the air are eggs, flour and sugar and some cranberry jam is served to it.
Since this area is inevitably connected with the commercial Sound of Music the tourism managers in the early past century ordered an Operetta composer (I forgot his name, maybe it is the one of the "White Horse") to include a song praising the Salzburger Nockerln being "Suess wie die Liebe und zart wie ein Kuss" (as sweet as love and as tender as a kiss...).
It is a dessert with a funny component at least.
Salzburg is not only famous for Mozart and The Sound of Music, but also for it's "Brezen". A Brezen is a baked good, coming in different flavors and varieties. And though the real thing is the best, following is a recipe in case you can't make it to Salzburg any time soon.
You can get the Brezen at the many street vendors or at a bakery or restaurant.
Side-note: This picture had to be take twice, since my dad wasn't wearing his glasses and actually took the picture of another couple at first!!!!
1 package active dry yeast
1 cup (225 ml) warm water
2 cups (475 ml) to 3 cups (700 ml) all purpose flour
2 tbsp (30 ml) salad oil
1 tbsp (15 ml) sugar
6 tbsp (90 ml) baking soda in 6 cups (1425 ml) water
- In a bowl, dissolve yeast in water.
- Add 1-1/2 cups (350 ml) of the flour, the oil, and sugar.
- Beat for about 3 minutes to make a smooth batter.
- Gradually stir in enough of the remaining flour to form a soft dough.
- Turn out onto a floured board and knead until smooth and satiny (about 5 minutes) adding flour as needed to prevent sticking.
- Place dough in a greased bowl; turn over to grease top.
- Cover and let rise in a warm place until double (about 1 hour).
- Punch down dough, turn out onto a floured board,and divide into several pieces.
- Shape each into a smooth ball by gently kneading.
- Then roll each into a smooth rope, and twist into a pretzel shape.
- Place slightly apart on a greased baking sheet turning loose ends underneath.
- Let rise, uncovered, until puffy (about 25 minutes).
- Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum) bring soda water to a boil; adjust water to keep water boiling gently.
- With a slotted spatula, lower 1 pretzel at a time into pan.
- Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet.
- Let dry briefly, then sprinkle with coarse salt and let stand, uncovered, until all have simmered.
- Bake in a preheated 425 degree (225 C.) oven for 12 to 15 minutes or until golden brown.
- Transfer to racks.
- Serve warm with butter, mustard or even cream cheese.
- Or let cool completely, wrap airtight,and freeze.
- To reheat, place frozen on ungreased baking sheets and bake in a preheated 400 degree (200 C.) oven for about 10 minutes or until hot.
(recipe from online-cookbook.com)
Salzburger Nockerln is a famous and delicious dessert. It is a light and fluffy dessert, consisting mainly of stiffly beaten, sweetened egg-whites, is browned quickly in a hot oven and served immediately.
4 teaspoon sugar
1 tablespoon butter
1 tablespoon vanilla
2 tablespoon sugar
1/3 cup cherry brandy ( optional )
Separates the eggs and beat the egg whites until they cling to the beater. Then add sugar and beat until stiff. Beat the yellow part of the eggs in a small bowl with vanilla and flour.
Stir a tablespoon of egg whites into the yolk-flour mixture. Fold the resulting mixture into the beaten egg whites carefully.
Butter an medium size baking dish. Make three mounds of batter in the dish. Bake on the oven's center shelf for 10-12 minutes until lightly browned but still soft on the inside.
Cut in strips and serve with flaming cherry brandy or just take powdered sugar.
I hope you could understand. Writing recipes in another language is quite difficult. If something is unclear please drop me a mail.
All over the city you find small stores selling "Mozartkugeln". This local sweat is dedicated to Salzburg's most known inhabitant - Wolfgang Amadeus Mozart. These small pralines are filled with different tastes of cream or nougat. Ideal souvenir and thickening for the beloved at home :-D
It was 1890 when the master pastry chef Paul Fürst from Salzburg invented the Mozartkugel. He formed a ball out of marzipan, rolled a hazelnut nougat crème layer evenly around the marzipan core by hand, and speared the ball onto a wooden pick. He then dipped the hardened ball into dark chocolate and kept turning it until the marzipan-nougat-ball was evenly covered with a layer of dark chocolate. Today, Mozartkugeln in the Konditorei Fürst in Salzburg are still made this way. The complex procedure of making them by hand was not suitable - with all due respect to tradition - to keep pace with the growing number of requests. Therefore, the traditional Salzburger Mirabell Company made its original manual production process more industrialized. However, for the manufacturing of this specialty, there are still 14 steps and each Echte Salzburger Mozartkugel requires 2 1/2 hours of work time. Today, the Echte Salzburger Mozartkugeln are exported to approximately 50 countries and function as the 'sweet' ambassador of Austria.
Mozart balls, Mozart balls, everywhere Mozart balls! Little foil-wrapped chocolate balls with marizpan and nuts inside: delicious! But which one's the best? In my humble opinion, the Mirabell Mozartkugeln (not pictured here) are the yummiest. They are completely round (not with the flat bottom) in the gold foil. They clearly say 'Mirabell' on them. But try them all and see which one you like best!