Hello!
I'm a food writer and former chef, and I have a background in Austro-Hungarian baking among other things.
I'm working on a book about Viennese baking, and there are two torten I *really* want to include, both of which are the respective specialities of two Viennese cafés:
One is the famous Imperial Torte, much better (in my opinion)than the over-hyped Sacher Torte. It's a specialty of the Imperial in Vienna.
The other is a marvellous torte served by Café Gerstner, unsurprisingly named Gerstner Torte.
I've searched the 'Net (via Google) for either recipes or accurate descriptions of both, but all I get are sales sites or photos, no real descriptions, much less recipes.
Has anyone out there either eaten these torten or has knowledge of a source for the recipes--even an approximation (Obviously, I know enough about Austro-Hungarian baking techniques to 'wing it')?
I'd be most grateful for any advice.
I'm a food writer and former chef, and I have a background in Austro-Hungarian baking among other things.
I'm working on a book about Viennese baking, and there are two torten I *really* want to include, both of which are the respective specialities of two Viennese cafés:
One is the famous Imperial Torte, much better (in my opinion)than the over-hyped Sacher Torte. It's a specialty of the Imperial in Vienna.
The other is a marvellous torte served by Café Gerstner, unsurprisingly named Gerstner Torte.
I've searched the 'Net (via Google) for either recipes or accurate descriptions of both, but all I get are sales sites or photos, no real descriptions, much less recipes.
Has anyone out there either eaten these torten or has knowledge of a source for the recipes--even an approximation (Obviously, I know enough about Austro-Hungarian baking techniques to 'wing it')?
I'd be most grateful for any advice.
