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"This recipe has been posted in response to a request for an Austrian dish. It came from Saveur magazine's December 2003 issue. Prep time includes chilling time for dough."

Ingredients: confectioners' sugar, lemon extract...

"This is one version of a famous cake that originated in Austria and is modelled after the Mozartkugeln chocolate marzipan truffles. This is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort.Translated & adapted from "Kochen & Geniessen" magazine, directly from the German...."

Ingredients: milk chocolate chips, pistachios...

"Another thing I came up with because I could not find the thing I was looking for. This is a very seasonal cake and it is easy to make, looks beautiful and is quite healthy. You can make it before hand but it will not stay as good as freshly baked. If you make it, you should eat it the same day I guess if you would like to have some whipped cream or..."

Ingredients: cinnamon, almond meal, eggs...

"Found online; posting for ZWT6 (Germany/Austria)"

Ingredients: chocolate, confectioners' sugar...

"This is not a simple recipe but it's worth it! It's from the cookbook, "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague" by Rick Rodgers. It is composed of six thin, nut meringue layers made with a mixture of ground hazelnuts and almonds (you can also use just almonds or just hazelnuts)...."

Ingredients: cognac, confectioners' sugar...

"I created this recipe from my memory of the pancakes my Grandma cooked for us. These are not cake pancakes, but more like a dumpling dough. The one thing I omit is the melted butter she always added into the batter. Sauteeing the apples in butter, and serving the pancakes with butter, in my opinion, is, as Grandma would say, "gut genug!"..."

Ingredients: cinnamon, eggs, milk...

"A high proportion of nuts and a dash of cocoa make this a “brown” Linzertorte. European bakers also use rice paper (Oblaten) on the bottom crust to protect it from the preserves, which would make it soggy. Chef Rodgers solved the problem by brushing the crust with egg white (a major ingredient in Oblaten), pre-baking it first. The choice of preserved..."

Ingredients: cocoa powder, confectioners' sugar...

"This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard."

Ingredients: currants, light raisins, eggs...