ShopAustrian cakes

Lactose free light sponge topped with cinnamoned bramley apples

layers of apricots on a bed of vanilla cheesecake and shortcrust pastry, topped with crumble

Baked vanilla cheese cake on a shortcrust pastry

moist sponge doused in black coffee, with coffee butter cream frosting

layers of plums on a bed of vanilla cheesecake and shortcrust pastry, topped with almond crumble

Authentic taste of Vienna made by an Austrian baker. Traditional Viennese strudel made with spiced apples and encased in homemade paper-thin filo pastry (you should be able to see through the pastry)

chocolate sponge with a rich cherry filling; 3 layers of chocolate sponge sandwiched with whipped cream and cherries. Decorated with whipped cream, cherries and chocolate shavings. German law mandates that any dessert labeled Schwarzwälder Kirschtorte must have kirschwasser (alcohol)- so we will follow the law. - HOME DELIVERY ONLY

3 layers of very light hazelnut sponge with chestnut puree filling, covered in marzipan and a chocolate glaze

walnut/hazelnut/chocolate sponge encased in German marzipan and chocolate glaze

A combination made in heaven! Chocolate, walnut and poppyseed, baked in a light sponge with light sugar dusting

Gluten-free best seller. Light almond base infused with clementine and lemon juice, chocolate glaze

Austrian/Hungarian cake named after its creator Josef Dobos

The recipe dates back to the Austro-Hungarian empire, a light cake made with 6 layers of hazelnut meringue and filled with hazelnut vanilla butter cream, flaked almonds (GF)

An Austrian Favourite served every afternoon. Chocolate and vanilla bunt marble cake with a light dusting of icing sugar

3 layers of light hazelnut sponge with hazelnut buttercream filling and frosting and garnished with a variety of toppings (chocolate dipped walnuts, chocolate flowers etc)

4 layers of very light biscuit sponge sandwiched together with lemon curd butter creme, covered in marzipan - if you like tangy that's your cake

The Austrian version of a Bakewell Tart, named after a town in Upper Austria. Shortcrust pastry made with cinnamon and cloves topped with redcurrant jam and almond paste. Flaked almonds sprinkled as final finish.

Viennese traditional cake, chocolate/jam/rum sandwiched between 2 layers of light sponge - contains alcohol

poppyseed/hazelnut sponge topped with fresh raspberries and blueberries

chocolate sponge with blanched almonds

Traditional Austrian Cake from Vienna, made with 2 layers of chocolate sponge sandwiched together with a thin layer of apricot jam, covered with a delicious chocolate glaze - add writing

3 layers of lemon, lime and satsuma sponge with light creme fraiche frosting, if you like tangy - that's your cake!

light hazelnut sponge with a very light vanilla buttercream filling and topping