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 Loss
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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