This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, as well as the neighbouring regions in Austria across the border share many dishes.
| Name | Image | Description |
|---|---|---|
| Aachener Printe |  | A pastry and a type of Lebkuchen originating from the city of Aachen in Germany. The term is a protected designation of origin and so all manufacturers can be found in or near Aachen. |
| Bavarian cream |  | A dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. [1] [2] [3] Earlier versions, sometimes called fromage bavarois, did not include eggs. |
| Berliner |  | Similar to a jelly doughnut. Regionally also known as Krapfen, Kreppel or, in Berlin, as Pfannkuchen. |
| Bethmännchen |  | A pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg. It is a traditional cookie usually baked for Christmas Day and is widely available in chocolate shops around Frankfurt. [4] |
| Baumkuchen |  | Spit cake with characteristic rings that when sliced resemble tree rings. |
| Bratapfel |  | Baked apples are a simple dessert of baked apples in the oven. They are traditionally prepared in winter at Christmas time from storable, solid and sour apple varieties as Boskoop |
| Bienenstich |  | Literally "Bee sting", a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, buttercream or cream. [5] [6] [7] |
| Black Forest cake |  | (Schwarzwälder Kirschtorte) typically consists of several layers of chocolate cake, with whipped cream and cherries between each layer. |
| Bremer Kaffeebrot | A pastry specialty of Bremen, it is made by slicing white bread, topping it with butter, sugar and cinnamon and then baking it again. It is commonly served with coffee. | |
| Bremer Klaben |  | A type of stollen from Bremen, Germany |
| Bremer Kluten |  | Pieces of peppermint fondant, half covered in dark chocolate, about the size of two sugar cubes side by side. |
| Brenntar |  | A type of porridge with roasted flour called Musmehl. |
| Buchteln |  | Sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd |
| Buckwheat gateau |  | A speciality of the Lüneburg Heath region of Lower Saxony, consisting of layers of cake made from buckwheat flour and heather honey, separated by a fruit layer using yoghurt and cranberries and topped by whipped cream and chocolate shavings. [8] [9] |
| Carrot cake |  | |
| Cheesecake |  | Traditionally made using a German dairy called Quark instead of cream cheese. |
| Dampfnudel |  | Typical of southern Germany, a sort of white bread roll or sweet roll eaten as a meal or as a dessert |
| Dominostein |  | A sweet primarily sold during Christmas season in Germany and Austria. |
| Donauwelle |  | A traditional sheet cake popular in Germany and Austria that is prepared with sour cherries, buttercream, cocoa, chocolate and layered batter, like a marble cake. |
| Fasnacht (doughnut) |  | |
| Frankfurter Brenten |  | Traditional tea biscuits from Frankfurt am Main, made from marzipan dough |
| Frankfurter Kranz |  | Buttercream based cake representing a crown of kings. |
| Franzbrötchen |  | A small, sweet pastry, baked with butter and cinnamon. |
| Friesentorte |  | Layer cake made with whipped cream, puff pastry and plum jam. A specialty of North Frisia and East Frisia. |
| Gugelhupf |  | A marble cake or Bundt cake. |
| Germknödel |  | A fluffy yeast dough dumpling, filled with spicy plum jam and served with melted butter and a mix of poppy seeds and sugar on top |
| Gebrannte Mandeln |  | Nuts (usually almonds) that have been spiced and candied so they end up coated in a layer of caramelized, crunchy sugar |
| Götterspeise |  | a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, |
| Herrencreme |  | a vanilla pudding mixed with cream and chocolate shavings and a good amount of rum |
| Kuchen |  | Kuchen is the German word for cake, and is used in other languages as the name for several different types of sweet desserts, pastries, and gateaux. |
| Lebkuchen |  | Often sold at Christmas fairs and Carnival. |
| Leipziger Lerche | | A culinary specialty of Leipzig, it consists of a tart shaped shortcrust pastry filled with marzipan and jam, decorated with two crossed strips of dough. It was originally filled with songbirds, however today it is exclusively made sweet. |
| Linzer Auge |  | |
| Mohnkloß |  | |
| Muskazine |  | Made from almonds, spices, sugar, flour, eggs and marzipan. |
| Marmorkuchen |  | Cake made by lightly mingling two different batters, one dark and one light in color. Marmorkuchen, or marble cake, originated in Germany in the nineteenth century and is popular to this day. |
| Marzipan |  | Mix of peeled, ground almonds, sugar and sometimes alcohol and other additives. Used as an ingredient for baking and as an edible medium for decorating or covering cakes. Two important types are Lübecker Marzipan , a protected designation, and Königsberger Marzipan , which has a flamed surface. |
| Magenbrot |  | Small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. Often sold at Christmas market. |
| Nussecke |  | A shortbread cookie that has ground hazelnuts that is cut into triangles and typically dipped in chocolate. |
| Pfeffernüsse [10] |  | Tiny spice cookies |
| Prinzregententorte |  | A Bavarian cake, which consists of at least six thin layers of sponge cake interlaid with chocolate buttercream, with a dark chocolate glaze. |
| Quarkbällchen | | Small, fried dough balls made from a batter containing a lot of quark. Unlike doughnuts, they are made without yeast. |
| Rote Grütze |  | Thick mash made of all kinds of red berries, which are cooked with sugar, herbs, flavouring agents and possibly spirits and bound with starch. Served with cold cream or vanilla custard sauce. |
| Rumtopf |  | Literally rum pot, a German and Danish dessert, traditionally eaten around Christmas. [11] |
| Schneeball |  | A hard, crusty pastry made from shortcrust pastry especially popular in the area of the Franconian city of Rothenburg ob der Tauber and in Austria. |
| Schnoorkuller [12] |  | A ball shaped confection made of nut meringue, filled with nougat, rolled in chocolate and sprinkled with nut brittle. It comes from the Schnoor neighborhood of Bremen. |
| Schokokuss |  | Sweetened egg-white foam covered with chocolate. Previous names originate from black people's skin color. |
| Spaghettieis |  | Ice cream made to look like a plate of spaghetti by pressing it through an appropriate sieve (cf. Spätzle). |
| Spekulatius |  | A type of spiced shortcrust biscuit, traditionally baked for consumption around Christmas in the westernmost parts of Germany |
| Springerle |  | A type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. |
| Spritzgebäck |  | A type of German Christmas biscuit made of flour, butter, sugar and eggs. |
| Spritzkuchen |  | A fried pastry similar to doughnuts |
| Stollen |  | A fruit cake containing dried fruit and often marzipan and covered with sugar, powdered sugar or icing sugar. |
| Streusel |  | A crumbly topping of flour, butter, and sugar |
| Streuselkuchen |  | A yeast dough covered with streusel. |
| Tollatsch |  | From the region of Pomerania, made of flour, sugar, a blend of Lebkuchen spices, bread crumbs, almonds, and raisins. Tollatsch also contains the uncommon ingredients pork blood and Griebenschmalz (schmaltz with gribenes). The dough is cooked in meat broth. |
| Vanillekipferl |  | Small, crescent shaped biscuits |
| Welfenspeise | A two-layered pudding, with cooked milk and vanilla sauce and very stiffly whipped egg white on the bottom, and a yellow layer of wine sauce made of beaten egg yolk, white wine and a little lemon juice on the top. | |
| Wibele |  | Very small, sweet biscuits originating from the Franconian city of Langenburg in Germany, though nowadays they are considered a Swabian speciality. |
| Windbeutel |  | Choux pastry filled with whipped cream and various other fillings. |
| Zwetschgenkuchen |  | A sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet and covered with pitted plums. |
French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Pierogi or Pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish and cooking in boiling water.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
Iranian cuisine is the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards, including Southwest Europe, the Balkans, Anatolia, and other parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Cozonac or Kozunak is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe, Romania, Bulgaria and Serbia, North Macedonia, Greece, etc. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and Moldova it is also traditional for Good Friday. The name comes from the Bulgarian word for hair-коса/kosa, or Greek: κοσωνάκι, romanized: kosōnáki, a diminutive form of κοσώνα, kosṓna.
Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States.
Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style developed in the kitchens of the Muslim aristocrats of the erstwhile Hyderabad State, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.
Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Some fruit soups use several varieties of fruit, and alcoholic beverages such as rum, sherry and kirsch may be used. Fruit soup is sometimes served as a dessert.
Baklava is a layered pastry dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries in the Ottoman Empire.
Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and cuy are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones, llapingachos, and seco de chivo. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of banana, uvilla, taxo, and tree tomato.
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, beef, and pork.
Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine, with wines and ciders, sauerkraut and handkäse with onions and vinegar popular.
The cuisines of Oceania include those found on Australia, New Zealand, and New Guinea, and also cuisines from many other islands or island groups throughout Oceania.
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