Our cake counter has a vast array of different cakes, tarts & tartlets, all made by Falko and his team. Listed below are a few of the regulars to whet your appetite.
Falko is a Konditormeister, a master of cakes and all things sweet. He makes his products using traditional handcrafted methods and techniques, best quality natural ingredients, and historic recipes.
Falko's cakes are made following German baking rules and laws to bring you the authentic German and Austrian Coffee House cake experience.
Classic Cakes
Schwarzwälderkirschtorte Proper Black Forest GâteauWonderfully light chocolate Viennese sponge filled with a layer of dark chocolate truffle-cream and cherries, a layer of Kirsch-cream, decorated traditionally with dark chocolate shavings, piped fresh cream, and topped with cherries
Schokoladentrüffeltorte Chocolate Trufflecream CakeLight chocolate Viennese sponge filled with two layers of dark chocolate trufflecream, covered with coarse, hand-shaved dark chocolate shavings
Sachertorte SachertorteBased on the Viennese speciality, our Sachertorte is a rich, dense, moist chocolate almond cake with a layer of apricot preserve, covered with apricot preserve and a rich bitter-sweet chocolate glaze. Our recipe contains no gluten in the ingredients
Erdbeersahnetorte Strawberry GâteauLight vanilla Viennese sponge, filled with layers of fresh strawberry cream & fresh strawberries
Erdbeersahnetorte (Strawberry Gâteau)
Pflaumenkuchen (Plum Tart)
Baked Tarts
Schwäbischer Apfelkuchen Swabian Apple TartHome made pastry case filled with apples, a fresh vanilla cream custard, cake crumbs and a scattering of raisins
Pflaumenkuchen Plum TartHome made pastry case filled with a thin layer of vanilla sponge, baked with plums in a fresh vanilla cream custard, and topped with crumble
Zitronentorte Lemon TartA deep-filled lemon tart made with fresh lemons and free-range, organic egg yolks from Cyrenians farm
Linzertörtchen Linzer TartletsLinzer tart is world's oldest cake recipe from the city of Linz, Austria, dating back to the 1653. Our version is a spiced hazelnut shortcrust filled with raspberry preserve