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A Taste of Vienna – Summer Edition ☀️

Get my personal summer guide to Vienna—filled with my favorite spots to eat, relax, and soak up the season like a local, plus my favorite summer cake recipe.

From charming cafés to quiet park corners, this guide brings you the flavors and places that make Viennese summers so special.

✨ The included recipe is a light, buttery Austrian sheet cake that you can top with your favorite summer fruit—cherries, apricots, plums, or whatever’s in season.

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Bake Like You’re in Austria – For Free

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3 Authentic Austrian Recipes You Must Try!

Apfelschnitten – Austrian Apple Tray Bake

Apfelschnitten is a traditional Austrian tray-baked apple cake made with soft vanilla sponge and layers of spiced apples. It’s simple, comforting, and perfect for sharing with family and friends.

Ingredients

For the Batter:

  • 250g butter or margarine (about 1 cup + 1 tbsp)

  • 280g powdered sugar (about 2¼ cups)

  • 1 packet vanilla sugar (or 1 tsp vanilla extract)

  • Grated zest of 1 lemon

  • 100g crystal sugar (about ½ cup)

  • 330g all-purpose flour (about 2¾ cups, lightly spooned)

  • 1 tsp baking powder

  • 5 egg yolks


For the Filling:

  • 1.3kg apples, peeled and thinly sliced (about 6–7 medium apples or 2.9 lbs)
  • Juice of 1 lemon
  • 100g raisins (optional – about ¾ cup)
  • 100g biscuit crumbs (from ladyfingers or sponge fingers – about 1 cup)
  • 2 tbsp butter
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

For Finishing:

  • Powdered sugar, for dusting
  • Apricot jam, to brush on top

Step-by-Step Guide to Make Apfelschnitten

1️⃣ Preheat your oven to 170°C / 340°F. Line a large baking sheet (approx. 30x40 cm / 12x16 inches) with parchment paper.


2️⃣ Prepare the filling: In a saucepan, melt 2 tbsp butter and gently toast the biscuit crumbs until golden. Add the sugar and cinnamon, then stir in the sliced apples, lemon juice, and raisins. Cook briefly until softened.


3️⃣ Make the batter: In a mixer, cream the butter, powdered sugar, vanilla sugar (or extract), lemon zest, and crystal sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each.


4️⃣ Add dry ingredients: Sift together the flour and baking powder. Gradually mix into the batter until smooth.


5️⃣ Assemble the tray: Spread half of the batter evenly on the prepared baking sheet. Add the apple mixture on top, spreading it to the edges. Cover with the remaining batter and smooth it out gently.


6️⃣ Bake for about 50 minutes, or until golden and baked through.


7️⃣ While still warm, brush with apricot jam and allow to cool.


8️⃣ Dust with powdered sugar, slice into bars or squares, and enjoy!

Master the Art of Strudel Dough

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Perfect for beginners and home bakers who want to bring a true taste of Austria into their kitchen.

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Palatschinken – Austrian Crêpes

Palatschinken are Austria’s take on thin, delicate crêpes—rolled, filled, and served sweet or savory. They're a classic staple in Austrian kitchens, traditionally filled with jam, curd cheese, or chocolate. Light, tender, and endlessly versatile, these are perfect for dessert, brunch, or any time you crave something comforting and homemade.

Ingredients

For the Batter:

  • 140g all-purpose flour (about 1 cup + 2 tbsp)

  • 2 eggs

  • 1 packet vanilla sugar (or 1 tsp vanilla extract)

  • A pinch of salt

  • Approx. 1/4 liter milk (250ml / about 1 cup)

  • Oil or butter, for greasing the pan


Popular Fillings for Palatschinken:

  • Apricot or raspberry jam (classic and traditional)
  • Sweetened curd cheese (Topfen) with vanilla and lemon zest
  • Chocolate hazelnut spread or chocolate cream
  • Vanilla ice cream with fresh berries or fruit compote

👉 Tip: You can also roll them up, fold them into quarters, or layer them into a baked dessert!

Step-by-Step Guide to Make Palatschinken

1️⃣In a mixing bowl, whisk together the flour, eggs, vanilla sugar (or extract), a pinch of salt, and enough milk to create a smooth, pourable batter. Let the batter rest for about 20 minutes at room temperature.


2️⃣ After resting, check the consistency: it should be slightly runny, like heavy cream. Add a splash more milk if needed.


3️⃣ Heat a nonstick or lightly greased skillet over medium heat. Pour a small amount of batter into the center and immediately swirl the pan to coat it evenly.


4️⃣ Cook until the underside is light golden, then flip and cook the other side. Each Palatschinke should be soft, thin, and lightly browned.


5️⃣ Stack finished crêpes on a plate. You can fill them with jam, sweetened cheese, Nutella, or fresh fruit. Roll or fold, dust with powdered sugar, and serve warm.

Master the Art of Sponge

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Salzburger Nockerl with Raspberry Sauce

Salzburger Nockerl is a light, fluffy dessert from Salzburg, shaped like the city’s famous hills. It’s been around since the 17th century and is often served fresh from the oven with a dusting of powdered sugar and warm raspberry sauce. A sweet taste of Austrian history!

Ingredients

For the Batter:

  • 6 egg whites

  • 50g granulated sugar (about ¼ cup)

  • 6 egg yolks

  • 40g all-purpose flour (about ⅓ cup, lightly spooned)

  • 1 tsp vanilla extract (or the seeds of ½ vanilla bean)

  • Butter for greasing the baking dish

  • Powdered sugar, for dusting

  • 50g granulated sugar (about ¼ cup)


For the Raspberry Sauce:

  • 250g fresh raspberries (about 2 heaping cups)

  • 100ml red wine (about ⅓ cup + 1 tablespoon)

  • 80g granulated sugar (about 6½ tablespoons)

  • Juice of 1 lemon

Step-by-Step Guide to Make the Salzburger Nockerl

1️⃣ Preheat your oven to 200°C / 390°F and generously butter a baking dish (about 9x13 inches).


2️⃣ In a small saucepan, combine 250g (about 2 heaping cups) fresh raspberries, 100ml (⅓ cup + 1 tbsp) red wine, 80g (6½ tbsp) sugar, and the juice of 1 lemon. Simmer over medium heat for 5–8 minutes until the berries break down and the sauce thickens slightly. Set aside.


3️⃣ In a clean mixing bowl, beat 6 egg whites until soft peaks form. Gradually add 50g (¼ cup) sugar and continue whipping until stiff, glossy peaks form.


4️⃣ Gently fold in 6 egg yolks, one at a time, using a spatula or whisk. Be careful not to deflate the mixture.


5️⃣ Sift in 40g (⅓ cup) all-purpose flour and 1 teaspoon vanilla extract, and gently fold again until just combined.


6️⃣ Spoon the batter into three large "mountain-shaped" peaks directly into your buttered baking dish.


7️⃣ Bake immediately for 10–12 minutes, or until the peaks are golden and puffed. Avoid opening the oven during baking.


8️⃣ Dust generously with powdered sugar and serve right away with the warm raspberry sauce. Enjoy while still hot and fluffy!

Traditional Austrian Kaiserschmarrn

Light, fluffy, and slightly caramelized, Kaiserschmarrn is a beloved Austrian shredded pancake that is perfect for breakfast, dessert, or an indulgent afternoon treat. Traditionally served with powdered sugar, plum compote, or applesauce, this dish has been a favorite in Austrian mountain huts and imperial kitchens alike.

Ingredients

For the Batter:

  • 4 eggs (separated)

  • 250ml (8.5 fl oz) milk

  • 150g (5.3 oz) all-purpose flour

  • 40g (1,4 oz) granulated sugar

  • 1 tsp vanilla extract

  • Pinch of salt

For Cooking & Serving:

  • 50g (1.4 oz) unsalted butter (for frying)

  • 40g (1 oz) granulated sugar (for caramelizing)

  • Powdered sugar (for dusting)

  • Rum-soaked raisins (optional, but highly recommended)

Plum compote, applesauce, or berry jam (for serving)

Step-by-Step Guide to Make the Kaiserschmarrn

1️⃣ Prepare the Batter:

  • Whisk egg yolks, milk, flour, vanilla extract, and lemon zest until smooth.

  • Beat egg whites with sugar and salt until stiff peaks form.

  • Carefully fold the egg whites into the batter to keep it light and fluffy.

2️⃣ Cook the Kaiserschmarrn:

  • Melt butter in a non-stick or cast-iron pan over medium heat.

  • Pour in the batter and sprinkle with raisins if using.

  • Cook until golden brown on the bottom, then flip or cut into sections for easier handling.

3️⃣ Caramelize & Serve:

  • Tear the pancake into bite-sized pieces and caramelize with sugar.

  • Dust with powdered sugar and serve warm with fruit compote or jam.


4️⃣ Enjoy your Kaiserschmarrn!

This dish is best eaten fresh, straight from the pan, and shared with loved ones—just as it was meant to be in Austrian mountain huts and imperial kitchens alike!

Now it’s your turn! Try this Austrian favorite and bring a little Alpine sweetness to your home. Guten Appetit!