Danube Waltz

Guests onboard Viking River Cruises will enjoy the city of Salzburg on our Danube Waltz itinerary. This 8-day cruise takes them through four of Europe's most enchanting countries along the storied Danube River and includes a full-day excursion to Salzburg.

Salzburg, Austria

The fourth-largest city in Austria, Salzburg is known for its great beauty. Its baroque Old Town area, dominated by the Hohensalzburg Fortress on the hill, is a UNESCO World Heritage Site. Salzburg is also famous for being the setting for the Oscar-winning film, The Sound of Music. Travelers to Salzburg can visit the von Trapp family home and other Sound of Music locations.

City Guide

Viking River Cruises' passengers take a walking tour featuring the birthplace of Wolfgang Amadeus Mozart and the Hohensalzburg Fortress just above the city center. They will also have free time to explore Salzburg's narrow cobbled streets and colorful buildings and get lunch in one of the charming cafés.

For information on this and other intriguing Viking River Cruises itineraries.  Don't delay:  Most river cruise itineraries sell out 10-12 months in advance of the sailing date!

Sachertorte Recipe

The year was 1832, and the Austrian minister of foreign affairs, Prince Metternich, ordered his court's kitchen to create a special dessert for his high-ranking guests. But the head chef of his household was ill that day, so the task fell to his 16-year-old apprentice, Franz Sacher. Fortunately, the delicious chocolate cake he developed on the spot was a rousing success! Herr Sacher went on to become a famous confectioner.

Here is one of the recipes Viking River Cruises has collected while traveling through Austria—Sachertorte (pronounced “SOCCER tort”). While the dessert is found in many of Austria’s coffeehouses, it can also be sampled on one of Viking River Cruises' many ships.

Here’s a delightful interpretation of this Austrian treasure:

Cake Ingredients
5 oz. softened butter
A half cup sifted powdered sugar
8 egg yolks
8 egg whites
5 oz. bittersweet chocolate
Two-thirds cup of flour
A half cup sugar
2 tablespoons apricot jam

Glaze Ingredients
8 oz. bittersweet chocolate
2 tablespoons butter

Directions: Preheat oven to 375°F. Cream together butter and powdered sugar. Add 1 egg yolk at a time, mixing until creamy. Melt the 5 oz. bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat the egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch springform pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including the sides. For glaze, melt the 8 oz. bittersweet chocolate with butter and frost the cake. Serve with whipped cream.

Makes 8-10 servings.