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Austrian desserts are usually slightly less complicated than the elaborate cakes described above.
The most famous of these is the Apfelstrudel (apple strudel), layers of thin pastry surrounding a filling of apple, usually with cinnamon and raisins.
Other styles are prepared from the Mokka: Italian styles such as cappuccino, espresso and caffè latte are also commonly served.
Traditionally, coffee is served with a glass of still water.
Among the cakes with the longest tradition is the Linzer torte.
Other favourites include the caramel-flavoured Dobostorte and the delicately layered Esterhazy Torte, named in honor of Prince Esterházy (both originating from Hungary during the Austro-Hungarian empire), as well as a number of cakes made with fresh fruit and cream.
Green means raw in this context – the sausages are air dried and are consumed boiled.
Usual game are: Austrian cakes and pastries are a well-known feature of its cuisine.
Perhaps the most famous is the Sachertorte, a chocolate cake with apricot jam filling, traditionally eaten with whipped cream.
They can be eaten at a café or bought by the slice from a bakery.
A "Konditorei" is a specialist cake-maker, and the designations "Café-Konditorei" and "Bäckerei-Konditorei" are common indicators that the café or bakery in question specialises in this field.