This classic Topfenoberstorte (whipped-cream cheesecake) has a Viennese crust (“Wiener Boden”) which is a bit firmer but also finer in texture than regular biscuit (sponge cake). Here at the fabulous pastry shop K&K Hofzuckerbäckerei Heiner in Wollzeile 9 (Vienna).

This classic Topfenoberstorte (whipped-cream cheesecake) has a Viennese crust ("Wiener Boden") which is a bit firmer but also finer in texture than regular biscuit (sponge cake). Here at the fabulous pastry shop K&K Hofzuckerbäckerei Heiner in Wollzeile 9 (Vienna).

This classic Topfenoberstorte (whipped-cream cheesecake) has a Viennese crust (“Wiener Boden”) which is a bit firmer but also finer in texture than regular biscuit (sponge cake). Here at the fabulous pastry shop K&K Hofzuckerbäckerei Heiner in Wollzeile 9 (Vienna).

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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