Viennese Bakery: Classic Desserts from Vienna's Cafe Culture by Bernadette Wörndl

  • Marmorgugelhupf

    Marmorgugelhupf (page 18)

    from Viennese Bakery: Classic Desserts from Vienna's Cafe Culture Viennese Bakery by Bernadette Wörndl

    • Categories: Cakes, large; Breakfast / brunch; Dessert; Austrian
    • Ingredients: butter; confectioner's sugar; eggs; granulated sugar; all-purpose flour; baking cocoa; milk; oranges; breadcrumbs
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Notes about Recipes in this book

  • Linzer torte

    • Astrid5555 on January 06, 2025

      A really good Linzer torte, very easy to make. The almond flakes cover any imperfections around the edge. I used raspberry jam instead of red currant jam.

  • Dobos torte

    • Astrid5555 on January 03, 2026

      My first attempt at a Dobos torte went perfectly, except for the cutting of the caramel slab. It was a huge hit at my family celebration, I'll definitely make it again!

  • Quark dumplings with stewed plums

    • Astrid5555 on September 27, 2025

      I've made a lot of quark dumplings, but this is definitely one of the best recipes. Super fluffy and light, a big hit with the whole family.

  • Austrian sweet buns

    • mklasan on February 15, 2026

      This came out fantastic, they were soft like clouds. I ended up having to add more flour because the dough just felt a tad too wet to ever develop enough strength to leave the sides of the bowl.

  • Quark turnovers

    • Astrid5555 on January 06, 2025

      The dough in this recipe is actually a flaky pie dough, not a puff pastry like most, which makes these quark pastries much quicker and easier. There's way too much filling, and since I didn't want to waste it, I obviously put way too much on the pastries, and they burst open while baking. But they still tasted really good!

  • Apricot dumplings

    • Astrid5555 on August 29, 2025

      The melted butter makes this dough incredibly easy to make, and it can be shaped into perfect dumplings. It far surpasses my previous favorite recipe. It also works with plums, as I did!

    • Lepa on April 27, 2026

      I agree with @Astrid5555, the dough in this recipe is the best I have tried and was very easy to work with. I will use this dough going forward. I used farmer's cheese because that is what I had and I was a bit short so I used a couple of tablespoons of sour cream and they still turned out well! I would make a few small changes. First, in my family we always put a bit of sugar in the middle of the fruit unless it is tender, perfect in-stone fruit (a cube works well). These apricots were tart so I think that would have been a good addition. Also, I think the crumb topping was a bit dry. I might use less bread crumbs next time so the butter/breadcrumb ratio is a bit higher. Otherwise this was an easy and delicious recipe.

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  • ISBN 10 821730579X
  • ISBN 13 9798217305797
  • Linked ISBNs
  • Published Feb 24 2026
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom, United States
  • Publisher DK

Publishers Text

Take a slice of traditional Viennese café culture home with you and discover 75 recipes for classic confectionery.

The coffee houses in early 20th-century Vienna were the second living room for artists, intellectuals, and dessert lovers of all kinds. This was a place to relax; discuss; and, above all, indulge! Amid this sophisticated atmosphere, confectioner Therese Schulz pampered guests of the former Vienna Grand Hotel with her sweet craftsmanship—and meticulously documented her recipes. One hundred years later, family members rediscovered these records in the attic and entrusted them to the expert hands of recipe developer Bernadette Wörndl, who brings these recipes to life on the page today.

The result is this unique baking book, with over 75 divine confectionery recipes. From Viennese classics like Vanillekipferl (vanilla crescent cookies) and Sachertorte (rich chocolate cake) to nostalgic delicacies like marmalade Swiss rolls or a strawberry cream torte, this book will delight lovers of Austrian sweets and pastries. With a mix of atmospheric recipe pictures, excerpts from Therese's original recipe book, and nostalgic historic photography, The Viennese Bakery is a delicious, inspiring, and enticing culinary flight of fancy.

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