The next step in the making of cheesecake can be seen at K&K Hofzuckerbäckerei Demel: Their fabulous Topfenoberstorte got rid of its top layer of crust in exchange for a much lighter layer of strawberries (or any other fruit in season).

The next step in the making of cheesecake can be seen at K&K Hofzuckerbäckerei Demel: Their fabulous Topfenoberstorte got rid of its top layer of crust in exchange for a much lighter layer of strawberries (or any other fruit in season).

The next step in the making of cheesecake can be seen at K&K Hofzuckerbäckerei Demel: Their fabulous Topfenoberstorte got rid of its top layer of crust in exchange for a much lighter layer of strawberries (or any other fruit in season).

Nino Shaya Loss-Weiss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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