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FOOD AND DRINK

The secret society that’s all about cake

If you're feeling inspired to get baking by the amazing range of sweet treats in Austria, the Clandestine Cake Club might be for you.

The secret society that's all about cake
A poppyseed and mango cake. Photo: Sabine Vigar

Vienna is famous for its wonderful Konditoreien (patisseries or cafes specialising in pastries and cakes) where people of all ages go to enjoy Kaffee und Kuchen in the afternoon and on weekends.

Almost as sacred as the Japanese tea ceremony it's a real Viennese ritual. And once you’ve figured out your Topfenstrudel from your Gugelhupf you might want to try and create some of these sweet creations. The Local caught up with Emma Boon, originally from the UK, who started a branch of the Clandestine Cake Club in Vienna.

What is the Clandestine Cake Club and who can become a member?

We are all about cake! We bake it, we eat it, and we talk about it. The Clandestine Cake Club was originally started in the UK. The individual clubs meet in secret locations all over the world.

I started the Vienna branch in June 2015 and we currently have 33 members. There is a theme each month – and we all bake a cake inspired by that theme. The membership is free and open to both men and women, and all nationalities. All level of baking abilities are welcome. I am a complete beginner and have my usual disasters but I am OK with that because you can only improve by practising each month. Cakes are not judged, thankfully! New members can join via clandestinecakeclub.co.uk. We also post a monthly blog on this website, along with photographs of each of the Vienna meetings.

How often do you meet?

Photo: Emma Boon

We meet once a month, usually in a member's home. But we're looking for new venues for the coming year. These could be something like a book shop, a coffee shop or cafe, or a recreation room. If we were to meet in a coffee shop, for example, we would bring along our themed cakes but we would purchase our refreshments from the venue as a thank you for allowing us to use their premises. Plus, the coffee shop may gain a few extra regular customers.

What brought you to Vienna?

I came to Vienna with my husband as he was offered an exciting position here. He still loves the job four years later. I'm an accountant and work at the International Atomic Energy Agency. We live with our two rescued cats in the 22nd district near the Hirschstetten Blumengärten and the Badeteich Hirschstetten. We would not want to live anywhere else in Vienna! The Blumengärten has the best Christmas market, with lots to do for both adults and children.

Why do you love cake so much?

I think it's that wonderful homely, almost nostalgic feeling of slicing into a cake. For me, the perfect accompaniment is a lovely cup of tea. It has to be home-made cake and not factory-made to be a real cake. You cannot beat the taste of someone's hard work and love that has gone into making a cake. There are so many flavours and so many techniques. I love trying new cakes but my all time favourite has to be a traditional carrot cake with cream cheese frosting.

What do you enjoy most about life in Vienna?

People! I enjoy being around so many different nationalities. I love that we have such a diverse group of people that come along to the Clandestine Cake Club and bring their local bakes with them. I enjoy the ease of public transport here and especially travelling on the old trams. Vienna is located centrally in Europe which means we can travel easily to so many interesting cities. And I like the parks – my favourite is Türkenschanzpark (in the 18th district). I particularly love the fact that dogs can pretty much go anywhere with their owners here. Seeing dogs get pushed around in their own doggy-mobiles still makes me smile. I've even seen a few cats going for a walk on a lead.

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FOOD AND DRINK

Seven ‘weird’ foods in Austria you need to try at least once

Austria is much more than schnitzel and sausages and you can find some very strange dishes here, from fried brains to pancake soups.

Seven 'weird' foods in Austria you need to try at least once

Austrian cuisine holds many interesting typical dishes worth experiencing. Here, we list seven of those that may seem strange to foreigners.

Schmalz

Austria is not the only country to serve rendered animal fat as a snack at events, but the small appetizer is quite popular here.

Schmalz is a paste made from rendered pig, chicken, or other animal fat and is used in multiple ways in the Austrian kitchen. When cooking, you can easily create schmalz from the fat leftovers from frying, a smart way to avoid wasting resources.

Although schmalz is mainly used as a cooking fat, it is also a common spread for bread and crackers. In fact, it is a popular treat during events, such as wine cellar openings, where it is believed to help visitors absorb alcohol more slowly.

 
 
 
 
 
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Egg with brain

Egg with brain, or in German “Hirn mit Ei,” is a traditional Austrian (Viennese) dish that consists of a breaded or fried calf’s brain served with a poached or fried egg on top.

The brain is usually seasoned with different spices and cooked until tender, and the dish is famous for its creamy texture.

Hirn mit Ei used to be a very common dish among Austrians in the past when it was essential not to waste any food and eat what was possible from tail to nose. Today, the dish is less common in Austria but is still eaten and seen as an important and traditional part of Austrian cuisine.

 
 
 
 
 
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Germknödel

Germknödel is a dessert that will make your head turn the first time you catch sight of it. It looks like a massive ball of dough, and that is more and less exactly what it is.

The dessert is a fluffy dumpling made mainly from yeast, flour, and sugar. Inside the fluffiness, you normally find a bit of plum jam, and the outside of the dumpling is often covered with poppy seeds and melted butter.

Although it is a dessert, many people eat it as the main and only course, which seems rather logical given its size and weight.

Germknödel is a common dish in the mountains. It is associated with social gatherings in winter, celebrations, and après-ski activities, where it is enjoyed as a comforting and very filling treat.

 
 
 
 
 
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A post shared by Familie Güllich (@solnhofener_klosterbrot)

Leberkäse

Leberkäse is something that evokes childhood memories for many Austrians, perhaps because it was and still is a convenient and readily available cheap snack found almost everywhere.

Leberkäse is one of Austria’s most common food dishes. Despite its name containing the word “liver” (Leber), it normally does not contain liver, which is a common misunderstanding, especially among foreigners.

To make Leberkäse, finely ground meat (usually pork or beef) is mixed with bacon, onions, salt, pepper, and other spices. The mixture is then packed into loaf pans and baked until cooked through. Once baked, Leberkäse is served sliced and is a great option if you are hungry at festivals, markets, or simply while on the go in a city.

 
 
 
 
 
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Pancake soup

In Austria, it is almost more common to slice up a pancake and put it in a soup than it is to actually eat a pancake on its own. Pancake soup, or in German, Frittatensuppe, is a very popular dish in Austrian cuisine.

The soup consists of a clear beef broth served with thinly sliced pancake strips, known as “Frittaten,” which float around in it.

Frittatensuppe is often served as a comforting meal and is very popular during the winter months. It is commonly eaten as a starter before a main course, but it is also enjoyed on its own as a lighter snack, often together with a slice of bread.

 
 
 
 
 
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READ MORE: Is it OK to ask for a doggy bag in an Austrian restaurant?

Salzburg Nockerl

This is one of Austria’s most popular desserts, which often looks like a piece of art. It is also not something you eat every day, as it takes time to make and always needs to be prepared fresh.

Salzburger Nockerl is named after the three most notorious mountain peaks in the Salzburg skyline, and the dessert is shaped like them.

The mountain-shaped dessert is seen as a good source of protein – at least for a dessert. Its main ingredients are eggs, sugar, flour, and vanilla. It is made by whipping egg whites to stiff peaks and then combining them with sugar, flour, and vanilla. This mixture is then spooned into peaks and baked until puffed and golden.

 
 
 
 
 
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Buttermilch

Many Austrians love to drink Buttermilch, especially during warmer months. Buttermilch is the liquid that remains after butter has been churned from cream. 

The drink has a slightly sour and tangy flavour, and you can sometimes see people walking around with big glasses of it while visiting an Austrian sauna or spa establishment.

 
 
 
 
 
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READ NEXT: Is the Wiener Schnitzel really from Vienna?

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