I remember eating Pischinger cake during my childhood a lot. My mum and grandma used to prepare this waffle cake a few times in a year. They simply made a very basic butter chocolate filling and spread it over a few wafers.
Sometimes they spread some apricot jam between the layers. Thanks to this improvement, the cake was super soft when eaten. In my opinion, it was a lot tastier 🙂
The worst thing tho was the long waiting. In order to get the moisture from the jam and the filling into the wafers, they had to be covered with foil overnight. But on the other hand, you can imagine that happiness when the “green light” came and we could finally eat the cake. Yum.
What is also interesting is that when I ate it as a kid, I didn’t know that it is actually called Pischinger cake. For me, it was simply wafers with chocolate.
I recently rediscovered this dessert when I moved to Krakow. I’ve found out that the original recipe actually comes from here. It was created by Oscar Pischinger, a baker from Vienna in the 19th century. The authentic filling is made with butter, chocolate (or cocoa powder), a bit of milk and some sugar.
Today you can find many variations of the cake not only in Poland or Slovakia where are I am coming from.
And how to make it? The recipe is actually very simple and the preparation takes about 10 minutes.
For the filling you can use:
- chocolate spreads like Nutella or čokonuty
- homemade chocolate cream
- jams like apricot, strawberry, plum or sour oranges
Also, if you want to make your Pischinger cake more crunchy you can add the chocolate topping and some chopped nuts on top.