
Trying to find a recipe for “Grillparzertorte” — a German/Austrian layer cake that seems to exist nowhere in print
In 2010 someone made this hand-drawn cross-section of a Grillparzertorte at the Wiener Conditorei am Roseneck in Berlin, labeling every layer. I’ve been trying to find an actual recipe for months and have come up completely empty — in English and German.
Here’s what the diagram shows, top to bottom:
**•** Marzipan decoration
**•** Chocolate glaze (Schokoguss)
**•** A thin marzipan layer
**•** Cocoa buttercream (Kakaobuttercreme) coating the outside
**•** Thin chocolate cake layers (Schokoteig) — more layers than a normal torte
**•** Orange marzipan (Orangenmarzipan) filling layers
**•** Chocolate or nougat buttercream (Schoko- oder Nougatbuttercreme)
**•** Jam (Marmelade)
**•** A shortcrust pastry base (Mürbeteigboden)
**•** Brittle (Krokant) around the bottom edge
So I know the architecture. What I don’t have is any proportions.
What I’ve already ruled out:
**•** Not a Sachertorte, despite what most search results assume
**•** Nothing on German or English recipe sites; a German food-trade forum user asked this same question in 2016 and got no answer
**•** Not in Hess’s *Viennese Cooking*
**•** Nothing in ANNO (Austrian digitized newspaper/journal archive)
**•** A research librarian spent an hour on it and couldn’t find a hit
German confectionery sites describe it as a “Meistertorte” — a master-confectioner cake — which makes me think it may only exist in professional trade manuals or as shop knowledge passed between Konditoren, never in a home cookbook. Candidates I haven’t been able to check the indexes of:
**•** J. M. Erich Weber, *250 Konditorei-Spezialitäten* (Dresden, 1934)
**•** *Verfahrenslehre Konditoreiwaren* (Fachbuchverlag Leipzig, East German trade manual)
**•** Hans Skrach, *Die Wiener Konditorei* (1932/49)
**•** Karl Schuhmacher, *Wiener Süßspeisen*
What I’m hoping for: does anyone have one of these books and can check the index? Or did anyone train in a German or Austrian Konditorei and make this? A professional formula in bulk quantities is completely fine — I’ll do the math to scale it down. Even confirming it’s in a specific book on a specific page would be a huge help.