My search for the perfect Sachertorte in Vienna

The luscious chocolate and apricot torte is the stuff of legend in the grand, old world of Viennese coffeehouses. But which makes the tastiest?

I’m on a tram on Vienna’s Ringstrasse as towering facades, columns, statues and domes drift past, each more ornate than the last. Here, the State Opera; there, the Austrian parliament, built in the Greek neoclassical style.

As I gawp, I shove cake in my mouth. After all, Vienna isn’t just the city of music, or lavish architecture. Thanks, in part, to its centuries-old coffeehouse culture, it’s also one of Europe’s finest pastry destinations. Cake (or more precisely, torte, kuchen or Mehlspeisen) has its own day here – “Sweet Friday”, the most delicious of Catholic customs, when meat dishes are replaced with sweets. I have been introduced to it via the medium of Marillenknödel – apricot dumplings.