🏠 Home > 🗺️ Recipes > 🍨 Desserts > 🇦🇹 Austria Desserts > 🍨 Kaiserschmarrn (Emperor's Mess) , Linzer Torte (The Jammy, Nutty Classic) , Salzburger Nockerl (The Cloud Soufflé)
🍨 Three Iconic Austrian Dessert Recipes to Bring Vienna to Your Kitchen
Hey sweet tooth! Ready to skip the plane ticket and go straight to the best part of Austrian culture? We're diving deep into the world of Austrian desserts! Forget what you think you know about pastry—Austrian sweets are in a league of their own, combining rich history, elegant flavors, and a beautiful sense of cozy comfort.
Austrian, and particularly Viennese, pastry tradition is legendary. It’s a legacy born from the imperial kitchens of the Habsburg Empire, resulting in world-famous creations like Apfelstrudel and Sachertorte. But beyond those famous names, there are incredible regional and home-style desserts that truly define the sweet life (Kaffee und Kuchen) in Austria. These aren't just after-dinner treats; they are often enjoyed as a hearty lunch or a delightful afternoon snack with coffee.
This post is your complete, friendly guide to mastering three of the most iconic, beloved, and must-try Austrian desserts:
1.Kaiserschmarrn (Emperor's Mess): A delightfully fluffy, shredded pancake often served with a fruit compote.
2.Linzer Torte (The Jammy, Nutty Classic): The world's oldest cake recipe, known for its lattice crust and nutty, jammy flavor.
3.Salzburger Nockerl (The Cloud Soufflé): A towering, cloud-like sweet meringue soufflé from Salzburg.
We'll guide you through each one with easy, friendly instructions, essential baker's tips, and answers to your sweet questions. Grab your whisk—it's time to get baking!
👑 Recipe 1: Kaiserschmarrn (The Emperor's Mess)
Kaiserschmarrn literally translates to "Emperor's Mess" or "Emperor's Scramble." The legend goes that Emperor Franz Joseph I either loved this dish so much he made it famous, or it was created by his cook after a disastrous attempt at a regular pancake. Whatever the true story, this dessert is a fluffy, caramelized dream. It’s perfect as a hearty breakfast, a substantial lunch, or a decadent dessert, traditionally served warm with a dusting of powdered sugar and a side of plum or apple compote (Zwetschkenröster).
🌟 About this Recipe
This dish takes the humble pancake and elevates it into something truly special. The secret lies in separating the eggs: the egg whites are whipped until stiff and then folded into the batter, giving the Schmarrn its signature light, cloud-like texture. After cooking, it's torn into pieces and caramelized with sugar and butter, resulting in golden, soft-on-the-inside, and slightly crispy-on-the-outside morsels. It is pure, unadulterated comfort food.
📝 Ingredients & Measurements
For the Kaiserschmarrn
- 4 Large Eggs, separated
- 1 cup (240ml) Milk
- 3/4 cup (90g) All-Purpose Flour
- 1/4 cup (50g) Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 2 tablespoons Butter (for frying)
- 2 tablespoons Raisins (soaked in rum or warm water for 10 minutes)
- 2 tablespoons Granulated Sugar (for caramelizing)
For Serving
- Powdered Sugar (for dusting)
- Plum Compote or Applesauce (optional)
🧑🍳 Step-by-Step Instructions
1.Prepare the Batter Base: In a large bowl, whisk the egg yolks with the milk, flour, 1/4 cup of sugar, vanilla extract, and salt until you have a smooth, pourable batter. Drain the raisins and stir them into the batter.
2.Whip the Egg Whites: In a separate, clean bowl, use a hand mixer or stand mixer to beat the egg whites until stiff, glossy peaks form.
3.Fold and Combine: Gently fold the whipped egg whites into the yolk batter in two additions. Use a spatula and try to incorporate them with light, upward strokes to keep the mixture as airy as possible.
4.Cook the Pancake: Melt 1 tablespoon of butter in a large, oven-safe non-stick pan (about 10 inches) over medium heat. Pour half of the batter into the pan and cook undisturbed for about 3-4 minutes until the bottom is golden brown and the edges start to set.
5.Finish in the Oven (Optional but Recommended): Place the pan in a preheated oven at 350°F (175°C) and bake for about 5-8 minutes until the top is set and puffed. (If not using an oven, carefully flip the pancake and cook the other side for 3-4 minutes).
6.Shred and Caramelize: Remove the pan from the oven. Using two forks or a spatula, tear the large pancake into rustic, bite-sized pieces. Sprinkle the 2 tablespoons of caramelizing sugar and the remaining 1 tablespoon of butter over the shredded pieces. Stir frequently until the sugar dissolves and the pieces are nicely caramelized and golden brown.
7.Serve: Transfer the Kaiserschmarrn to warm plates, dust heavily with powdered sugar, and serve immediately with compote on the side. Der Kaiser würde es lieben!
💡 Tips & Mistakes to Avoid
- Don't Deflate the Whites: The key to fluffiness is gently folding the egg whites. Do not stir vigorously, or the air will escape, resulting in a flat, heavy Schmarrn.
- The Pan Matters: Use a non-stick or well-seasoned cast iron pan. If the batter sticks, tearing the pancake becomes a messy challenge.
- Best Eaten Immediately: Kaiserschmarrn starts to deflate once it cools. Serve it straight from the pan!
- Skip the Toppings: If you aren't serving it with a compote, serve it with just powdered sugar—it's perfect on its own.
❓ FAQ
Q: Can I skip the rum for the raisins?
A: Yes, soaking them in warm water for 10 minutes works fine. The rum just adds a traditional, subtle flavor.
Q: Can I cook it entirely on the stove?
A: Yes. Cook until the bottom is golden, then use a sturdy spatula to flip it in sections, cooking until the center is set, then proceed with shredding and caramelizing.
Q: What is Zwetschkenröster?
A: It’s a traditional Austrian plum compote, cooked with sugar and spices like cinnamon. It’s the perfect tart accompaniment to the sweet Kaiserschmarrn.
📜 Summary
Kaiserschmarrn is an Austrian classic that embodies comfort and indulgence. It’s surprisingly easy to make and, with its irresistible fluffy texture and caramelized edges, it truly deserves its royal name.
🍒 Recipe 2: Linzer Torte (The Jammy, Nutty Classic)
Meet the Linzer Torte—the undisputed champion of Austrian cakes! Originating from the city of Linz, this dessert holds the title for the oldest known cake recipe in the world, dating back to 1653. It’s an elegant, rustic, and deeply flavorful dessert defined by its rich, nutty shortcrust pastry and its distinctive lattice top, typically filled with redcurrant or raspberry jam.
🌰 About this Recipe
Unlike many modern, light cakes, the Linzer Torte is substantial. The dough is made rich with butter, ground nuts (usually almonds or hazelnuts), and warm spices like cinnamon and cloves. The tartness of the raspberry or redcurrant jam cuts beautifully through the rich, buttery, spiced crust. It's often baked ahead of time, as the flavor deepens and improves significantly after a day or two!
📝 Ingredients & Measurements
For the Pastry Dough
- 2 1/4 cups (270g) All-Purpose Flour
- 1/2 cup (60g) Ground Hazelnuts or Almonds
- 1 cup (200g) Granulated Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1 cup (225g/2 sticks) Cold Unsalted Butter, cut into small cubes
- 1 Large Egg
- 1 Large Egg Yolk
- 1 teaspoon Lemon Zest
For the Filling and Glaze
- 1 cup Raspberry or Redcurrant Jam (good quality, tart jam is best)
- 1 Egg White, lightly beaten (for egg wash)
🧑🍳 Step-by-Step Instructions
1.Mix Dry Ingredients: In a large bowl, whisk together the flour, ground nuts, sugar, cinnamon, cloves, and salt.
2.Cut in the Butter: Add the cold butter cubes and, using your fingers or a pastry blender, quickly cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
3.Add Wet Ingredients: Add the whole egg, egg yolk, and lemon zest. Mix briefly until a soft, uniform dough forms. Do not overmix!
4.Chill the Dough: Divide the dough into two pieces—one piece about 2/3 of the total and the other 1/3. Form them into discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
5.Assemble the Base: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch tart pan or springform pan. Roll out the large (2/3) disc of dough and press it into the bottom and up the sides of the pan. Prick the bottom with a fork.
6.Fill and Lattice: Spread the jam evenly over the base. Roll out the remaining (1/3) dough and cut it into strips (about 1/2 inch wide). Arrange the strips in a classic lattice pattern over the jam. Press the ends of the lattice strips onto the pastry edge.
7.Glaze and Bake: Brush the lattice strips and the pastry edge with the lightly beaten egg white. Bake for 40–50 minutes, or until the crust is golden brown and the jam is bubbling lightly.
8.Cool Completely: Let the Linzer Torte cool completely in the pan on a wire rack before serving. The torte is easier to slice, and the flavor is better the next day! Dust with powdered sugar right before serving.
💡 Tips & Mistakes to Avoid
- Don't Overwork the Dough: Overmixing the pastry develops the gluten, resulting in a tough crust. Mix only until the dough comes together.
- The Chill is Essential: Chilling the dough makes it much easier to handle, roll out, and prevents the butter from melting too quickly during the first minutes of baking.
- Jam Selection: A slightly tart jam (like raspberry, redcurrant, or plum) is traditional and provides a vital contrast to the rich, sweet, and nutty crust.
- Patience is a Virtue: This torte is famous for aging well. Bake it a day or two before you plan to serve it for the best, most intense flavor and crumb texture.
❓ FAQ
Q: Can I use different nuts?
A: Yes, while hazelnuts and almonds are traditional, you can substitute walnuts or pecans for a different, but equally delicious, nutty flavor.
Q: How do I store Linzer Torte?
A: Store it at room temperature, covered loosely, for up to 4-5 days. It actually tastes better as the days pass!
Q: Can I use pie dough instead of the shortcrust?
A: You should use this recipe's specific shortcrust dough, as the inclusion of ground nuts and warm spices is what defines the Linzer Torte's unique taste.
📜 Summary
The Linzer Torte is a dessert with history in every bite. It’s a beautifully balanced creation—nutty, buttery, spiced, and sweetly tart—making it a sophisticated centerpiece for any coffee table or celebration.
☁️ Recipe 3: Salzburger Nockerl (The Cloud Soufflé)
Hailing from Salzburg, Mozart's hometown, the Salzburger Nockerl is one of Austria's most delightful and dramatic desserts. It's a light-as-air, massive, sweet meringue soufflé, traditionally shaped into three peaks to represent the three famous mountains surrounding Salzburg (Kapuzinerberg, Mönchsberg, and Gaisberg). It's a dessert that is all about texture and is an absolute showstopper!
🥂 About this Recipe
This dessert is surprisingly simple, made primarily of egg whites, sugar, and a hint of vanilla and lemon. The key is in the technique: whipping the egg whites to perfection and then baking them at a low temperature until the outside is golden and the inside is soft, warm, and creamy. It should be served straight from the oven, when it’s still dramatically puffed, with a tart fruit sauce (often lingonberry or raspberry) to balance the sweetness.
📝 Ingredients & Measurements
- 6 Large Egg Whites (at room temperature)
- 2 Large Egg Yolks (at room temperature)
- 1/4 cup (50g) Granulated Sugar
- 1 tablespoon Vanilla Sugar (or 1 tsp vanilla extract)
- 1 tablespoon All-Purpose Flour
- 1 teaspoon Lemon Zest
- Pinch of Salt
- 1 tablespoon Butter (for the dish)
- 1/4 cup Milk or Cream (for the base)
- For serving: Powdered Sugar (for dusting) and Raspberry/Lingonberry Sauce
🧑🍳 Step-by-Step Instructions
1.Prepare the Dish: Preheat your oven to 350°F (175°C). Grease an oval or rectangular baking dish (approx. 10x7 inches) with butter. Pour the milk or cream into the bottom of the dish to create a base.
2.Whip the Whites: In a large, clean bowl, add the egg whites and the pinch of salt. Beat with a hand mixer until soft peaks form. Gradually add the granulated sugar and vanilla sugar/extract, continuing to beat until stiff, glossy peaks form.
3.Fold in the Flavor: Gently fold in the two egg yolks, the lemon zest, and the tablespoon of flour into the meringue mixture. Do this quickly and gently with a spatula to keep the volume.
4.Shape the Nockerl: Working quickly, use a large spoon or spatula to scoop the meringue mixture into three large, distinct, mountain-shaped peaks onto the milk/cream base in the prepared dish. The meringue should be touching the peaks, but not touching the sides of the dish to allow for rising.
5.Bake and Serve: Bake for 10–15 minutes, or until the peaks are lightly golden brown and soft in the center (they should still wobble slightly).
6.Garnish and Enjoy: Dust immediately and heavily with powdered sugar. Serve the Salzburger Nockerl straight from the oven, while it is still fully puffed up, with a spoonful of tart fruit sauce. Perfekt!
💡 Tips & Mistakes to Avoid
- Room Temperature Eggs: This is absolutely critical! Room temperature egg whites whip up to a much higher volume.
- The Milk/Cream Base: Don't skip the liquid base. It adds steam during baking, which helps the soufflé rise higher and keeps the bottom from becoming rubbery.
- Serve Fast! Salzburger Nockerl will begin to deflate the minute it leaves the oven. Have your plates, sauce, and guests ready!
- Don't Open the Oven Door: As with any soufflé, avoid opening the oven door unnecessarily during baking to prevent the meringue from collapsing.
❓ FAQ
Q: My meringue deflated. What went wrong?
A: Meringue deflation is usually due to one of three things: 1) the meringue was overmixed and not folded gently, 2) the oven door was opened, or 3) it sat too long outside the oven before serving.
Q: Can I use jam instead of sauce?
A: You can use jam! Just dilute it slightly with a teaspoon of water or lemon juice and warm it up to make it spoonable. The tartness is key to balancing the dish.
Q: Should the peaks be touching the side of the dish?
A: No. Allowing space around the meringue helps it rise without sticking and makes the "mountain" shapes more defined.
📜 Summary
Salzburger Nockerl is a culinary cloud—light, sweet, warm, and impressive. It’s an unforgettable dessert that captures the charm and romance of the beautiful city of Salzburg.
🎉 Final Thoughts: Bake Your Own Austrian Happiness
See how wonderfully varied Austrian desserts are? From the rustic, hearty Kaiserschmarrn to the comforting, elegant Linzer Torte, and the show-stopping, airy Salzburger Nockerl, each one offers a unique taste of Austria’s rich baking tradition. These recipes prove that you don't need a pastry chef's certification to create world-class desserts—just good ingredients and a little love.
These dishes are perfect for sharing with family and friends. Pick the one that most excites you, gather your ingredients, and enjoy the process. The best part of Austrian baking is sharing the warmth and comfort with others.
Don't forget to share your sweet success! Tag your photos and let us know which Austrian dessert became your new favorite.
Would you like me to find some Austrian coffee culture facts and tips (e.g., how to order a Melange) to pair with these stunning desserts?
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