FAQS Marvella

You can pre-order Marvella cakes for private use here and pick them up at Landtmann's Original Café & Tortenshop in 1230 Vienna.

We supply commercial customers directly or through sales partners. For information or an appointment to get to know us, please write to us at info@marvella.at or fill out the following contact form on the website.

We make our Marvella cakes according to the best Viennese confectionery tradition. The sponge cake dough is baked according to a traditional recipe, then chopped up and refined with cream cheese, egg whites and other high-quality ingredients. All layers of Marvella cakes are made exclusively with natural ingredients and bound with gelatine or mechanically.

Thanks to their uniform, velvety consistency and careful production, Marvella cakes can be eaten in cases of dysphagia (difficulty swallowing), dementia and chewing difficulties. Because of its wonderful taste, it is also very popular with those with a healthy sweet tooth.

Dysphagia or swallowing disorder means that food and drinks can only be transported efficiently from the mouth to the stomach with difficulty or not at all. Symptoms range from clearing the throat and coughing to choking on one's own saliva and food or liquid entering the lungs. You can find a detailed explanation in our blog post .

Everyone enjoys Marvella cakes! When it comes to our cakes, we not only pay attention to a uniform consistency in order to make them edible for people with chewing and swallowing problems, but we also make them with a lot of love. This results in a seductive appearance of the cakes and a wonderful taste. Marvella cakes are equally enjoyable for those affected and those not affected. This brings families and friends back together at the table to eat cake together.

IDDSI stands for “International Dysphagia Diet Standardization Initiative”. The aim of the initiative is to create uniform and comparable standards for the designation of texture-modified foods. Food and drinks are divided into 8 levels, with levels 3 and 4 being particularly suitable for people with dysphagia.

Marvella is currently made with conventional dairy products and is therefore not lactose-free.

The sponge cake bases of the Marvella cakes are traditionally baked with wheat flour and contain glutein.

We completely avoid chemical additives. We use gelatin as a natural binding agent. That's why Marvella cakes are not vegetarian.

We use beef gelatine as a natural binding agent for solidifying the creamy components of the cake. However, we cannot guarantee that the slaughter always complies with Halal regulations.