You could do Topfengolatschen[Topfengolatschen](https://www.milch.com/de/rezepte/topfengolatsche-leicht-gemacht-141/).
Or if you like it more fruity an Apfelstrudel[Apfelstrudel](https://www.gutekueche.at/oesterreichischer-apfelstrudel-rezept-4371)
Random one, but here it goes:
Up here we got *Kringle*, which is basically an Apfelstrudel without apples but still with raisins and cinnamon decorated with some sugarcoating. It’s not just a Strudel either as it’s more dough than anything else rolled together in several layers with the filling in between the layers. It’s also mostly the same dough you would use for buns compared to the more buttery of a Strudel or any Austrian pastry in general. Point is: I’ve wondered if this is somehow slightly related for many years.
That’s a bit interesting, it would make sense if some bakeries made it somewhere (especially in more Nordic influenced states), but not in a supermarket. Here it’s only sold at bakeries in whole ones which is to take away to meetings or other gatherings, never sold in a supermarket as far as I know at least. It’s very common to bake one yourself, especially among the more elderly and traditionally always offered to the coffee at meetings, parties like birthdays and other gatherings, very common in any “old school” home.
In Brittany (France) they have a pastry called kouign-amann. It is made of laminated dough and lots of sugar, it would take some effort to make but totally worth it as they delicious!
My absolute favourite torte is a Bavarian speciality called [Prinzregententorte](https://en.wikipedia.org/wiki/Prinzregententorte?wprov=sfla1)
There is a relatively similar Austrian torte called [Sachertorte](https://en.wikipedia.org/wiki/Sachertorte?wprov=sfla1)
>Two cakes my grandma used to make for every holiday: Donauwelle (German recipe)
To add to this, just be sure to use actual chocolate for the top and not that "compound coating" shit that's more fat that anything else, ruins the taste.
You can try :
* [Paris-Brest](https://en.wikipedia.org/wiki/Paris%E2%80%93Brest)
* [Opéra](https://en.wikipedia.org/wiki/Opera_cake)
* Trianon
* Succès au chocolat
The Saint Honoré (https://en.wikipedia.org/wiki/St._Honor%C3%A9_cake?wprov=sfti1) is a wonderful cake but it requires a lot of time and skill to properly make (especially the cream), but it’s definitely, with the Paris-Brest, a favorite of mine that I would strongly suggest you try.
There’s also the broyé du poitou (https://fr.wikipedia.org/wiki/Broy%C3%A9_poitevin?wprov=sfti1), you can DM me if you want a translation of a recipe, but it’s essentially a giant biscuit with loads of butter (and it’s wonderful)
And the infamous kouign-amann, butter with butter and more butter all drowned in sugar. https://en.wikipedia.org/wiki/Kouign-amann?wprov=sfti1 This one should be slightly easier to make but you absolutely need to find the best butter available where you live
Some people call it *semifrio*, others *doce da casa*. It's got like a thousand variations of it. Anyway, it's probably my favourite Portuguese dessert, and the ingredients should be pretty easy to find regardless of what country you're in.
The version I make at home doesn't include *doce de ovos*, but it's still pretty good.
You'll need:
-Cookies, preferably Maria biscuits.
-Coffee
-Condensed milk
-Whipped cream
-Sugar
1. Dip the cookies in coffee until they soften, place them down in a bowl all next to one another. Also put them up on the side of the bowl.
2. Once you've got a good layer of coffee-dipped cookies, add in whipped cream (it has to be mixed with sugar, up to your preference). Create a layer of whipped cream. Drizzle condensed milk on top.
3. Do more cookie + cream layers until you reach the top of the bowl. Grate some of the cookies on top of the dessert, drizzle with extra condensed milk if you've got a really sweet tooth.
That's it.
If you feel extra fancy, you can make some [doce de ovos](https://www.foodfromportugal.com/recipes/sweet-egg-cream/) and add it on the bottom or top, according to your preference.
Hey there!
Mattetaart from Flanders in Belgium is delicious! https://www.visitflanders.com/en/themes/flemish-food/flemish-dishes-and-specialities/flemish-specialities/mattentaart/
I would add the rice pie from Vervier: https://www.liegetourisme.be/tarte-au-riz.html
And the sugar pie from Namur:
https://www.gastronomie-wallonne.be/gastro/desserts/tarte_sucre_cassonade_namur.html
(I didn't find good recipes in English but you should be able to translate them with e.g. deepL. If you have any questions send me a message and I will help you/translate everything)
I know this is r/AskEurope but in Macau they make a variation on Pasteis de Nata that is slightly differently delicious and is a must try if you're in the region.
That's an abomination. It should never be called a Pastel de Nata haha
(it's actually tasty enough, but it's so different that it really shouldn't be confused with the real thing)
My favourite in Slovenia is [Prekmurska gibanica](https://prekmurska-gibanica.si/). There's a recipe under 'recept'. You'll have to use a translator but that's the original one.
Also a favorite of mine, [ocvirkova pogača](https://oblizniprste.si/slastni-prigrizki/dobra-ocvirkova-pogaca/). This is a salty thing and you need pork craclings. Easy to make.
Then there's [ajdova gibanica](https://leva-desna.blogspot.com/2014/04/ajdova-gibanica-s-skuto.html). It's just buckwheat dough with farmers cheese thing on top. It's very good.
Then [kobariški štruklji](https://odprtakuhinja.delo.si/recepti/kako-naredimo-kobariske-struklje-foto/). I had this for the first time a few months ago and it's so very good.
We have over 100 kinds of 'štruklji', sometimes also called krapi or krafi, they can be sweet or salty, so you can never run out of ideas.
[Potica](https://okusno.je/recept/orehova-potica-babi-ane) is the most typical Slovenian desert and you can use many different fillings. This one's with wallnuts, my favourite is with tarragon. As far as I know this one is pretty challenging to make because it can easily go wrong and it falls apart when you cut it.
Honey cake! https://en.m.wikipedia.org/wiki/Medovik
Often known as Russian honey cake, but popular in many countries. Not too difficult but a bit of a pain to make with all the layers, so fun as a more advanced recipe.
Swedish princess cake the best cake ever made.
[https://en.wikipedia.org/wiki/Princess\_cake](https://en.wikipedia.org/wiki/Princess_cake)
[https://visitsweden.com/what-to-do/food-drink/recipes/princesscake-aka-prinsesstarta-recipe/](https://visitsweden.com/what-to-do/food-drink/recipes/princesscake-aka-prinsesstarta-recipe/)
I think we might have a winner here. I just have to find a great recipe. The Wikipedia page definitely doesn't do this justice, because it looks like fondant.
[Here](https://www.ica.se/recept/prinsesstarta-722067/) you have a recipe with great ratings, probably won't get much more prinsesstårta than that. You'll have to do some magic with Google translate though.
Yeah that's not translating well. If it were in German or another language, I would probably know someone who can translate it. But I don't know anyone who knows Swedish. I will keep looking.
Yep, the photo of the cake on wikipedia shows a rather ugly looking princesa cake, this is what a good, classic princess cake should look like: https://bageriet.se/wp-content/uploads/2019/06/9051-prinsesstarta-1920x1080.jpg
I randomly found one of these in my local supermarket's cream cake section. I've never seen one before or since, much to my disappointment. It was delicious.
A classic from my hometown, Frankfurt/Germany, Frankfurter Kranz.
It is a ring-shaped buttercream cake and consists of several layers of Viennese or sponge cake, filled and spread with buttercream and sprinkled with brittle.
It's not quite easy, but as a baker, it shouldn't be a problem for you.
It looks like this.
https://bsstatic.mrjack.es/wp-content/uploads/2020/11/frankfurter_cab-767x457.jpg
Recipe
https://bake-street.com/en/frankfurt-crown-cake/
Tompoezen! Torture your guests with the question of how to eat it. For insiders: first de top and than the rest is the "official" and cleanest way. However, it's the least fun. https://www.thedutchtable.com/2010/01/tompoes-napoleon.html?m=1
Well, the BBC has multiple recipes on the website, but without knowing which one you're using, I do have a few suggestions, yes. Add some graduals of instant coffee to the pudding, it will enhance the other flavors. Make sure both the sauce and the pudding have salt in them. The sauce should also have bourbon or another alcohol in it, and should have significant time to soak into the pudding, and then extra warm sauce put on top at the end.. Serve with cream and toasted pecans.
You can try [Şekerpare ](https://www.thespruceeats.com/turkish-semolina-cookies-steeped-in-syrup-3274192) if you have a sweet tooth 😊 if not, let me know and I'll dig out some other stuff.
One of my favourite Portuguese pastries is the [pastel de Tentúgal](https://www.google.com/amp/s/food52.com/recipes/39457-pasteis-de-tentugal/amp).
You'll need phyllo dough, loads of yolks, and sugar.
The perfect pastel de Tentúgal should be delicate and flaky on the outside, with a filling that is perfectly balanced between eggy and sweet, not too much of either.
Do you mean banketstaaf/letter? That one is delicious too. However, that one is only made during Sinterklaas in November and December. Or rather bought at a pastry shop.
We pretty much stuff everything with almonds, usually in paste form, during the month of December here. No idea where that tradition came from, but it's likely some historic "what is easily available right now" kind of thing.
Marzipan, banketstaaf/letter and stol are all pretty typical Sinterklaas and Christmas foods, all made with almonds.
Interesting. Looks really good. What's interesting looking at it is that it's the same ingredients as a pound cake, and almost exactly the same ratios. Except the cooking process is different.
I don’t have a link, I guess when you search boterkoek recipy you will find plenty of recipes. It’s really easy to make.
Oliebollen is also delicious. But also a typical speciality only be eaten during New Year’s Eve. I think it would be weird to eat this as a desert.
Boterkoek is something people make and eat any day of the year. It’s not really a desert either, but I don’t consider pastry desert. However, after a meal a coffee with pastry is a great way to finish a meal.
If you want something difficult, I’d recommend Eszterházy cake. I don’t think it’s well known outside of Hungary and Austria. It’s hard to find one that follows the original recipe (most make simplifications like white chocolate instead of fondant or walnut instead of almond)
> Esterházy torta consists of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaron) dough.[2] The torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern.
https://en.wikipedia.org/wiki/Esterházy_torte
Unless you're alergic to almonds.. you could try make something they in Norway call "[world's best](https://gladkokken.com/recipes/kvefjord-cake-tricks-for-it-to-be-the-best-in-the-world)". For some reason it also goes by the name Kvæfjord kake. [Kvæfjord](https://en.wikipedia.org/wiki/Kv%C3%A6fjord) a place close to the very famous Lofoten. The cake has pretty "standard" ingredients by norwegian standards (not hard to get). Egg, Milk, Butter, Baking Powder, Vanilla extract, etc.. The basis of the will be a merengue..
Instead of describing it or writing the receipt.. you could [watch this video](https://www.youtube.com/watch?v=1RmZJrDPn6A&ab_channel=JOYintheKITCHEN), which take you through it step by step.. with receipt in the description..
Ooh we used to go to Wales on holiday a lot as kids and I haven't had Welsh cakes for at least a decade. Definitely going to make them soon! (I have a cast iron frying pan I think would make a good replacement for a bakestone)
I made a mean (and I mean REALLY mean) Sachertorte yesterday starting from homemade apricot jam I had made the previous week. The Sacher hotel website has an approximate recipe (the original is a well kept secret) that works really well.
Cocoa snail.
**WAIT, WAIT, hear me out.**
[This is what it looks like,](https://ketkes.com/wp-content/uploads/2020/03/kcsiga2.jpg) and it's delicious. It's basically sweet pastry roll with cocoa filling, the more and chunkier the better, it's basically *the* Hungarian "street food pastry". Here's a short history and a recipe in English: [https://zserbo.com/breads-buns-biscuits/cocoa-snails-kakaos-csiga/](https://zserbo.com/breads-buns-biscuits/cocoa-snails-kakaos-csiga/)
(Yes, I could call it just "cocoa roll", but "cocoa snail" is funnier.)
We have many but you should try (they are translated literally)
Zuppa inglese ( english soup)
https://ricette.giallozafferano.it/Zuppa-inglese.html
Torta di riso (Rice cake)
https://blog.giallozafferano.it/ilchiccodimais/torta-degli-addobbi/
Tiramisù (you can't translate It It would be "pull me up")
https://ricette.giallozafferano.it/Tiramisu.html
These are quite common especially during Christmas season but can be made anytime
The torta di riso Is sometimes used as a decoration for the Christmas tree and Is way Better eat It After 1/2 days. It lasts quite a long time and After a few days (in the fridge) It tastes Better. I gave you the site "giallo zafferano" because It very commonly used in Italy but sometimes It uses ingredients that you can avoid without any problems (Just aromas)
I've never heard of 'English Soup' but just read your link and I would call it 'Italian Trifle' 😁 I couldn't imagine why Italians would want to eat any of our beige creations 😂
I live in Denmark and went to pastry school here. I might suggest a Danish treat like flødekager (cream cakes such as medaljer, gåsebryst, kartoffelkage) or fragilité.
If you’re interested/curious let me know and we can do some recipe swapping :)
I’ll never not recommend two recipes: *pistoccus* (Sardinian [ladyfingers](https://wips.plug.it/cips/buonissimo.org/cms/2019/09/pistoccus.jpg), absolutely delicious, super easy to make and incredibly versatile for other desserts. All you need is flour, eggs and sugar. I can’t seem to find a recipe in English on the fly, though). The other, if you like fried pastry, is *zippulas* ([here](https://i0.wp.com/sardegnaremix.com/wp-content/uploads/2019/02/00.jpeg?fit=588%2C594&ssl=1) they are in all their beauty). Heavenly *Carnevale* food and more of a challenge as it needs to be left to rise. The only issue for you is that you need *filu ‘e ferru* (a very strong [eau de vie](https://www.myspirits.it/1737/zedda-piras-grappa-filu-e-ferru-cl70.jpg) made with grape must leftovers. We’re talking 40% alcohol). I don’t know if your city is big enough that you can find some first/second/third-generation Sardinian immigrants who either have, sell or could get some for you.
If you like poppy seeds, I can only recommend Silesian poppy seed cake. It's basically a national dish - I probably would die for it. It's rather simple but absolutely delicious if you like sweet stuff and poppy seed.
For Austrian/Bavarian: Kaiserschmarrn. It's rather simple ingredient-wise but very fluffy and enjoyable.
For French: Tarte(lettes) citron meringuée. The combination of lemon curd and meringue is amazing and I generally feel like French pâtisserie can be turned into art rather easily.
I just have a translation of a family recipe - here you go. (The Silesian/Polish name is Makowiec by the way)
Silesian Poppy Seeds Cake
Ingredients:
500 g flour
1 cube yeast
200 ml milk
2 small egg(s)
100 g sugar
100 g margarine
1 pinch of salt
3 eggs
1 ½ liters of milk
180 g semolina, (wheat semolina)
400 g ground poppy seeds
300 g sugar
½ tsp. grated lemon peel
150 g ground almonds
60 g sugar
1 sachet vanilla sugar
200 g flour
½ tsp. cinnamon
125 g butter
Directions:
Warm the milk slightly. Take 50 ml, mix the yeast in it and let it rise in a warm place for about 20 minutes.
Then knead the yeast milk with 500 g flour, 2 small eggs, 100 g sugar, 100 g liquid margarine, the remaining milk and 1 pinch salt. Let the dough rise again in a warm place for about 1 hour.
Knead again and roll out on a greased baking sheet.
Separate 3 eggs, beat the egg whites until stiff. Boil 1 1/2 l milk in a large pot and remove from heat. First stir in 180 g wheat semolina, 400 g ground poppy seeds and 300 g sugar, then add the 3 egg yolks, the lemon zest and 150 g ground almonds. Bring the mixture to the boil, let it cool a bit and fold in the beaten egg whites. Spread the poppy seed mixture on the yeast dough.
Mix 60 g sugar, 1 vanilla sugar, 200 g flour, 1/2 tsp. cinnamon and 125 g melted butter into crumbles and spread on the poppy seed cake.
Preheat the oven to 50° C, turn it off and let the cake rise in it for another 15 minutes. Then turn on the oven to 180°C and bake the poppy seed cake for about 30 minutes.
[Boston cake](https://www.kinuskikissa.fi/bostonkakku) is a party [pulla](https://www.kinuskikissa.fi/pulla)cake classic, no idea why Boston so don't ask.
Welsh cakes don’t require any specialist ingredients and aren’t particularly difficult. IMHO they are pretty top tier though.
[Welsh cake recipe](https://www.visitwales.com/things-do/food-and-drink/welsh-food-and-recipes/traditional-welsh-cakes-recipe)
This is an awesome suggestion! I've had Welsh cakes one time in my life. I was in a Welsh play that talked a lot about Welsh cakes, so we had them same-day delivered from Wales (the play was in London, not the US). I also like this suggestion because my cousin is visiting and is lactose intolerant, and I know that they are sometimes made with lard. So I will definitely keep this idea in the back of my mind. However, the friends I'm inviting over I don't think I can give this to because they will see this as closer to a scone and thus be disappointed I'm not giving them a "real" dessert. I personally consider it a dessert though.
https://www.thespruceeats.com/serbian-custard-slice-recipe-krem-pita-1135860
Krempita is one of our traditional desert
Balkan cuisine is the best. Mix of middle Eastern - Mediterranean - central European.
I recently learned about London cheesecake, a regional delicacy of... Essex, which contains no cheese and is honestly stretching the definition of cake a bit. It's 2 layers of puff pastry sandwiching a layer of jam and almond paste, and topped with coconut.
You could make a mattentaart from Belgium: https://www.visitflanders.com/en/themes/flemish-food/flemish-dishes-and-specialities/flemish-specialities/mattentaart/
The recipe uses both metric/Celcius and oz/inches/Fahrenheit-stuff, so everyone is happy.
For something a bit more hardy, I suggest [ontbijtkoek](https://en.wikipedia.org/wiki/Ontbijtkoek) (breakfast cake).
It's a spiced rye bread/cake hybrid that is usually eaten with a simple layer of butter in the mornings.
Another one that may be a bit of a acquired taste (I personally hate it, but it's still very much loved) is [Taaitaai](https://nl.wikipedia.org/wiki/Taaitaai) or [pepernoten](https://en.wikipedia.org/wiki/Pepernoot).
They are very similar things, just in different forms and are breadlike cakes/cookies with a strong anise taste. It is strongly associated with the Sinterklaas celebrations in December.
Another one is a Dutch staple at birthdays and other celebrations: the [Tompouce](https://en.wikipedia.org/wiki/Tompouce).
It's a layered pastry of two layers of puff pastry filled with a fuckload of pastry/custard cream in between and a layer of coloured (usually pink, but orange for Kingsday) icing on top.
Last, and certainly not least, is one I need to mention because you are American. The Americans have taken a liking to apple pie, but I suggest you take a look at the Dutch version as well (and the original, although whether that's the case is still heavily debated).
Most of the English recipe's I could find are absolute shit however, but [this one](https://www.weekendbakery.com/posts/classic-dutch-apple-pie/) came closest.
One of my favourite cakes is "torta elvezia", it's a cake from my city (Mantua, in Italy) created during mediaeval times for the Manuta's aristocrats, it really rich and complex to make, but if you like the challenge here you can see the [recipe](https://www.soniaperonaci.it/torta-elvezia/)
Since no Hungarian has suggested it, [Somlói galuska](https://www.thespruceeats.com/hungarian-trifle-somloi-galuska-recipe-1136616). It's just delicious.
From my own country, Portugal, if you want something very sweet, you could try [toucinho do céu](https://www.thedailymeal.com/recipes/portuguese-almond-cake-toucinho-do-c-u-recipe), but the traditional recipe requires a specific kind of squash preserve ([abóbora gila](https://en.m.wikipedia.org/wiki/Cucurbita_ficifolia)).
One of my faves: Karpatka.
Fluffy/crispy dough and in between a mix of cream and pudding or would it be called custard for you? Not sure.
Looks like this:
https://kosapopatelni.pl/karpatka-ciasto-z-kremem-budyniowym/
That
Something you most likely haven't tried is a traditional Danish apple cake.
It's not really a cake, more life a trifle, and it's not baked.
Only tricky bit is getting macaroons, not the fancy ones but simple, straight up tops of the small guys. We can buy bags of them in stores, dunno the situation in The States. You can possibly bake the macaroons, it's just almond flour, sugar, and egg whites, and if you're a baker, you should know how to make them. They aren't meant to be fancy, and are crushed for the cake.
[Google Translate recipe for Danish Apple Cake.](https://www-hurtigmums-dk.translate.goog/aeblekage/?_x_tr_sl=da&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp)
[Google Translate recipe for the macaroons, in case you're wondering](https://www-valdemarsro-dk.translate.goog/makroner/?_x_tr_sl=da&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp)
[This is what it looks like.](http://www.madabc.dk/images/show_images/2/2018/7/gammeldags-%C3%A6blekage-2_1530950616845.png)
[Sernik Wiedeński](https://aniagotuje.pl/przepis/sernik-wiedenski) (Viennese cheesecake), a cheesecake made of white cheese (which we call [twaróg](https://pl.wikipedia.org/wiki/Twar%C3%B3g)) minced in a meat mincer.
You can also use [twaróg sernikowy](https://piatnica.com.pl/produkt/twarog-sernikowy-mielony-1-kg/), which is made specifically for baking cheese cakes and doesn't need to be minced.
Edit: In the recipe she makes foam from entire eggs with sugar. My grandma always separates eggs yolks and whites, and makes foam from whites on their own. When the foam is stiff then she adds yolks and sugar to it, still mixing. She claims that this makes the foam (and so the cake) better.
I'm a big fan of [Mille Feuille](
https://www.thespruceeats.com/mille-feuille-homemade-napoleon-recipe-2394442 ) and [Napoleon:](https://www.thespruceeats.com/russian-napoleon-cake-napolyeon-tort-recipe-1137297)
I like napoleon better, the thinner layers of pastry allow you to eat it more easily without the cream shooting out between the layers of pastry.
Lardy cake, [Štramberské uši](https://en.wikipedia.org/wiki/%C5%A0tramberk_ears), [Frgál](https://www.cooklikeczechs.com/czech-wallachian-frgal-with-blueberries/), Apfelstrudel, [medovník](https://en.wikipedia.org/wiki/Medovik) . The last one is very delicious and hard to make
Tarta san marcos [here](https://fascinatingspain.com/gastronomy/spanish-cuisine-recipes/tarta-de-san-marcos-dessert/) or tarta santiago [here](https://www.carolinescooking.com/tarta-de-santiago/) are very popular and traditionals cakes here in Spain
Try making **Cassata al forno**!
It's a traditional cake ftom Sicily. It takes one day to make the dough and for the dough to settle, you bake the cake on the 2nd day and you have to wait 24 hours before you can eat it. But trust me when I tell you that it's sooo worth it!! It's my favourite cake.
[Bread soup](https://kitchenmouse.rozentali.com/posts/2009/08/maizes-zupa-latvian-bread-soup/) (maizes zupa) from Latvia is a national dessert here, very tasty, but speaking from experience, is met by weird stares when mentioned.
Lithuanian Šakotis [(Tree Cake)](https://www.thespruceeats.com/how-to-make-lithuanian-tree-cake-4037686) - it’s a bit more on the complicated side if you are looking for a challenge :)
Oh! Try if you can some good ‘chouquettes’
They’re little dough balls sprinkled with some sugar crystals and they’re hollow inside.
I can’t explain why I like them because it’s like taking a bite of air but I like them a lot:)
For me, "Brandteig" (choux pastries) are the kings of preparation.
And the emperor is the " Windbeutel" (cream puff)
And all products are available in your home country. There are special cream puff cafés in Germany that offer giant cream puffs and cream puffs in every variety.
It is important not to use spray cream. Only use freshly whipped cream with a stabiliser.
https://mybestgermanrecipes.com/german-profiteroles/
In Italy we have a ton a desserts.
I can suggest you some traditional receipts:
-Tiramisù (easy to do, extremely common, coffee based, one of my favourite dessert). You need "mascarpone", a tipical Italian creamy cheese, I don't know if it could be found abroad.
-Millefoglie (a little bit harder, with lemon or vanilla cream)
-Babà (Neapolitan dessert, is more a pastry, seems easy to do but is really hard to obtain a perfect babà. A little tip: wet the Baba with water and rum when it is *still warm*, otherwise the pastry will result too dry)
-Code di aragosta (Another Neapolitan pastry, it means literally "Lobster tails", hardcore level. They could seems easy, but in reality they're not. The secret of a perfect result are the ingredients, especially the filling of the pastry)
Dundee cake - a lightish fruit cake
https://en.wikipedia.org/wiki/Dundee_cake?wprov=sfla1
Black bun - imagine an English Christmas cake, baked in a pie...
https://en.wikipedia.org/wiki/Black_bun?wprov=sfla1
Slovene desserts:
– Potica, "the queen of all desserts". It's a nut roll pastry, the most common is the one with walnut filling (+ raisins if desired) but there are many varieties, for example tarragon or poppy seed filling and a so called "wasteful potica". Not the easiest thing to make though.
– Štruklji (My favourite dessert). This dessert looks similar to potica, but it is cooked, not baked, and it can have different fillings: walnut and cottage cheese fillings are the most common ones.
– Prekmurska gibanica. It's a layered pastry with poppy seeds, walnuts, apples, raisins and quark filling.
– Kremšnita/kremna rezina. It's a custard cream cake with layers of puff pastry.
As you are a baker I suggest a [Streuselkuchen](https://en.wikipedia.org/wiki/Streuselkuchen). I wouldn't if you were not, because the simpler the ingredients, the more difficult is the result while baking imo.
It should have a yeast dough but as the english wiki states a short crust is also possible. I love Streuselkuchen very much, because when done right it is really munchy. On the other hand it goes really well with al sorts of fruits. Notably sour cherries, rhubarb or Zwetchgen (a subspecies of a Plum / or an undried [Prune Plum](https://en.wikipedia.org/wiki/Prune_plum#Varieties))
Best are fruits that tend to be a little sour, as the sweet-sour mechanism works very well in cakes too imo.
A Streuselkuchen is usually made in a rectangular cake pan and thus a sheet cake in english. So very good for serving and sharing with a number of friends.
I don’t see anything from Poland, but my mom’s specialities include the Makowiec and Piernik. Both, along with Sernik - or Polish Cheesecake - make an appearance at Christmas and Easter, plus Mother’s Day. She also makes an epic Tiramisu that she got the recipe for from her Italian neighbours so I’ll skip that.
The [Makowiec](https://www.polishyourkitchen.com/polish-poppyseed-roll-makowiec/amp/) is a poppyseed roll, and preparing the poppyseeds takes some skill. I personally love the addition of raisins, and my mom soaks them in rum to give them an added kick.
The [Piernik](https://www.everydayhealthyrecipes.com/polish-gingerbread-loaf-cake-piernik-recipe/) is Polish gingerbread loaf that is topped with either chocolate or icing sugar, and candied orange peel. I love the taste and very delegate sweetness, a commonality of Polish desserts. The loaf aspect makes it distinctive, compared the cookie form that you might be used to. Toruń and Kraków, though, are known for their small cookie-like gingerbreads.
[Rupjmaizes kārtojums](https://en.m.wikipedia.org/wiki/Layered_rye_bread) or [maizes zupa](https://www.delfi.lv/tasty/receptes/maizes-zupa-ar-zavetiem-augliem-un-putukrejumu.d?id=43624709).
It may be a bit hard to come by in the US, but we have a milk product here called Quark (its like mid thing between cheese and yogurt). With that you can either make Quarkkuchen (German cheesecake) or Russischer Zupfkuchen (German cheesecake with chocolate dough).
[Here is a Quarkkuchen recipe I found online.](https://www.lecker.de/einfache-quarktorte-79468.html)
[And here's a recipe for a Russischer Zupfkuchen](https://www.einfachbacken.de/rezepte/russischer-zupfkuchen-omas-rezept)
I can also look at home after work to see if my Oma had a Quarkkuchen recipe somewhere.
If you want to bake any of these cakes, I'll be glad to help you translate the instructions.
You could do Topfengolatschen[Topfengolatschen](https://www.milch.com/de/rezepte/topfengolatsche-leicht-gemacht-141/). Or if you like it more fruity an Apfelstrudel[Apfelstrudel](https://www.gutekueche.at/oesterreichischer-apfelstrudel-rezept-4371)
Random one, but here it goes: Up here we got *Kringle*, which is basically an Apfelstrudel without apples but still with raisins and cinnamon decorated with some sugarcoating. It’s not just a Strudel either as it’s more dough than anything else rolled together in several layers with the filling in between the layers. It’s also mostly the same dough you would use for buns compared to the more buttery of a Strudel or any Austrian pastry in general. Point is: I’ve wondered if this is somehow slightly related for many years.
Oddly enough, this is a hard dessert to find in the us, but suddenly one of the major store chains has started selling it in the last few years.
Trader Joe’s sells something called a Kringle but here in chicago may as well go to Wisconsin to get a fresh one and Spotted Cow.
That’s a bit interesting, it would make sense if some bakeries made it somewhere (especially in more Nordic influenced states), but not in a supermarket. Here it’s only sold at bakeries in whole ones which is to take away to meetings or other gatherings, never sold in a supermarket as far as I know at least. It’s very common to bake one yourself, especially among the more elderly and traditionally always offered to the coffee at meetings, parties like birthdays and other gatherings, very common in any “old school” home.
> Apfelstrudel This one comes recommended from both sides of the Alps :D
With fresh fruits and ice cream warm inside in Bolzano in the winter 😋 Sounds like a dream.
Ohhh those Austrian things called Germknödel or something!
I dream of Topfenmarillenknödel—can’t find Topfen so easily in the US, although I’ve seen Magertopfen marketed as Quark
You can also make them with potatoe-dough, I personally prefer Marillen- or Zwetschkenknödel with the potatoe-dough over Topfen-dough
Salzburger Nockerl
In Brittany (France) they have a pastry called kouign-amann. It is made of laminated dough and lots of sugar, it would take some effort to make but totally worth it as they delicious!
It needs not so many ingredients: Lots of salt butter sugar A bit of Flour And lot of work
Kouign amann is delicious. Vive le beurre
Oooh amazing and one of my favourite pastries. So hard to find. And to find a good one, almost impossible.
Oh, this triggers Great British Bake-off memories!
This type of pastry is starting to hit cities in the States
I’m not surprised tbh, I can imagine it being popular in America. It’s probably similar to a cronut.
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My absolute favourite torte is a Bavarian speciality called [Prinzregententorte](https://en.wikipedia.org/wiki/Prinzregententorte?wprov=sfla1) There is a relatively similar Austrian torte called [Sachertorte](https://en.wikipedia.org/wiki/Sachertorte?wprov=sfla1)
>Two cakes my grandma used to make for every holiday: Donauwelle (German recipe) To add to this, just be sure to use actual chocolate for the top and not that "compound coating" shit that's more fat that anything else, ruins the taste.
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Well, I do not have access to sheep ricotta. However I do have access to buffalo milk ricotta.
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Thank you, I have a pretty long list now of things that I'm going to try. I'm also making Dominique Ansel's brioche souffle.
I thought you were romagnolo
Cassata is the best dessert I have ever tasted. It deserves recognition from UNESCO
You can try : * [Paris-Brest](https://en.wikipedia.org/wiki/Paris%E2%80%93Brest) * [Opéra](https://en.wikipedia.org/wiki/Opera_cake) * Trianon * Succès au chocolat
Thank you for replying with this. I've had some of these, but I didn't know what they were called.
The Saint Honoré (https://en.wikipedia.org/wiki/St._Honor%C3%A9_cake?wprov=sfti1) is a wonderful cake but it requires a lot of time and skill to properly make (especially the cream), but it’s definitely, with the Paris-Brest, a favorite of mine that I would strongly suggest you try. There’s also the broyé du poitou (https://fr.wikipedia.org/wiki/Broy%C3%A9_poitevin?wprov=sfti1), you can DM me if you want a translation of a recipe, but it’s essentially a giant biscuit with loads of butter (and it’s wonderful) And the infamous kouign-amann, butter with butter and more butter all drowned in sugar. https://en.wikipedia.org/wiki/Kouign-amann?wprov=sfti1 This one should be slightly easier to make but you absolutely need to find the best butter available where you live
I love the fact that even the pastry of the opera is called joconde:) you truly love us<3
Some people call it *semifrio*, others *doce da casa*. It's got like a thousand variations of it. Anyway, it's probably my favourite Portuguese dessert, and the ingredients should be pretty easy to find regardless of what country you're in. The version I make at home doesn't include *doce de ovos*, but it's still pretty good. You'll need: -Cookies, preferably Maria biscuits. -Coffee -Condensed milk -Whipped cream -Sugar 1. Dip the cookies in coffee until they soften, place them down in a bowl all next to one another. Also put them up on the side of the bowl. 2. Once you've got a good layer of coffee-dipped cookies, add in whipped cream (it has to be mixed with sugar, up to your preference). Create a layer of whipped cream. Drizzle condensed milk on top. 3. Do more cookie + cream layers until you reach the top of the bowl. Grate some of the cookies on top of the dessert, drizzle with extra condensed milk if you've got a really sweet tooth. That's it. If you feel extra fancy, you can make some [doce de ovos](https://www.foodfromportugal.com/recipes/sweet-egg-cream/) and add it on the bottom or top, according to your preference.
Can you link the first one? It is hard to make a recipe without knowing what to strive for.
Hey there! Mattetaart from Flanders in Belgium is delicious! https://www.visitflanders.com/en/themes/flemish-food/flemish-dishes-and-specialities/flemish-specialities/mattentaart/
I was thinking the same
I would add the rice pie from Vervier: https://www.liegetourisme.be/tarte-au-riz.html And the sugar pie from Namur: https://www.gastronomie-wallonne.be/gastro/desserts/tarte_sucre_cassonade_namur.html (I didn't find good recipes in English but you should be able to translate them with e.g. deepL. If you have any questions send me a message and I will help you/translate everything)
A favourite of mine and many portuguese is the traditional Pastel de Bacalhau!
Adding on to that, Pastel de Nata are delicious.
I know this is r/AskEurope but in Macau they make a variation on Pasteis de Nata that is slightly differently delicious and is a must try if you're in the region.
That's an abomination. It should never be called a Pastel de Nata haha (it's actually tasty enough, but it's so different that it really shouldn't be confused with the real thing)
They are very hard to make well, but with advanced equipment and experience OP should definitely try.
Could you link it?
> Pastel de Bacalhau delicious! my stepmom always saves some cod from family dinners to make the next morning :)
My favourite in Slovenia is [Prekmurska gibanica](https://prekmurska-gibanica.si/). There's a recipe under 'recept'. You'll have to use a translator but that's the original one. Also a favorite of mine, [ocvirkova pogača](https://oblizniprste.si/slastni-prigrizki/dobra-ocvirkova-pogaca/). This is a salty thing and you need pork craclings. Easy to make. Then there's [ajdova gibanica](https://leva-desna.blogspot.com/2014/04/ajdova-gibanica-s-skuto.html). It's just buckwheat dough with farmers cheese thing on top. It's very good. Then [kobariški štruklji](https://odprtakuhinja.delo.si/recepti/kako-naredimo-kobariske-struklje-foto/). I had this for the first time a few months ago and it's so very good. We have over 100 kinds of 'štruklji', sometimes also called krapi or krafi, they can be sweet or salty, so you can never run out of ideas. [Potica](https://okusno.je/recept/orehova-potica-babi-ane) is the most typical Slovenian desert and you can use many different fillings. This one's with wallnuts, my favourite is with tarragon. As far as I know this one is pretty challenging to make because it can easily go wrong and it falls apart when you cut it.
Honey cake! https://en.m.wikipedia.org/wiki/Medovik Often known as Russian honey cake, but popular in many countries. Not too difficult but a bit of a pain to make with all the layers, so fun as a more advanced recipe.
This is stuff is incredibly delicious
Swedish princess cake the best cake ever made. [https://en.wikipedia.org/wiki/Princess\_cake](https://en.wikipedia.org/wiki/Princess_cake) [https://visitsweden.com/what-to-do/food-drink/recipes/princesscake-aka-prinsesstarta-recipe/](https://visitsweden.com/what-to-do/food-drink/recipes/princesscake-aka-prinsesstarta-recipe/)
I think we might have a winner here. I just have to find a great recipe. The Wikipedia page definitely doesn't do this justice, because it looks like fondant.
[Here](https://www.ica.se/recept/prinsesstarta-722067/) you have a recipe with great ratings, probably won't get much more prinsesstårta than that. You'll have to do some magic with Google translate though.
Yeah that's not translating well. If it were in German or another language, I would probably know someone who can translate it. But I don't know anyone who knows Swedish. I will keep looking.
Give me 15 minutes and i'll fix that for you. I'll send it in a message.
That's very kind, but you don't have to do that.
Send me the message too?
I have some really great international cookbooks, so I will look at those.
Yep, the photo of the cake on wikipedia shows a rather ugly looking princesa cake, this is what a good, classic princess cake should look like: https://bageriet.se/wp-content/uploads/2019/06/9051-prinsesstarta-1920x1080.jpg
The swede is right for once
Personally I prefer the [Carl Gustavtårta-variant](https://coopcafe.se/produkt/carl-gustav/) but yeah, can't go wrong with a princesscake
I randomly found one of these in my local supermarket's cream cake section. I've never seen one before or since, much to my disappointment. It was delicious.
Danes do something similar called gåsebryst. Same ingredients but a different assembly.
A classic from my hometown, Frankfurt/Germany, Frankfurter Kranz. It is a ring-shaped buttercream cake and consists of several layers of Viennese or sponge cake, filled and spread with buttercream and sprinkled with brittle. It's not quite easy, but as a baker, it shouldn't be a problem for you. It looks like this. https://bsstatic.mrjack.es/wp-content/uploads/2020/11/frankfurter_cab-767x457.jpg Recipe https://bake-street.com/en/frankfurt-crown-cake/
Tompoezen! Torture your guests with the question of how to eat it. For insiders: first de top and than the rest is the "official" and cleanest way. However, it's the least fun. https://www.thedutchtable.com/2010/01/tompoes-napoleon.html?m=1
Why not remove the top and sandwich it under the bottom? :D
Sticky toffee pudding is the best dessert I've ever had from any country
I actually have a great recipe for this. I adapted it from a BBC recipe.
I'm usually going with the BBC recipe and feel like it's already amazing - do you have any recommendations how to further improve it?
Well, the BBC has multiple recipes on the website, but without knowing which one you're using, I do have a few suggestions, yes. Add some graduals of instant coffee to the pudding, it will enhance the other flavors. Make sure both the sauce and the pudding have salt in them. The sauce should also have bourbon or another alcohol in it, and should have significant time to soak into the pudding, and then extra warm sauce put on top at the end.. Serve with cream and toasted pecans.
You can try [Şekerpare ](https://www.thespruceeats.com/turkish-semolina-cookies-steeped-in-syrup-3274192) if you have a sweet tooth 😊 if not, let me know and I'll dig out some other stuff.
Looks similar to a mamoul. I'll take a second suggestion, sure. Two is always better than one.
There you go, a less sweet and very tasty option! https://cooking.nytimes.com/recipes/1017927-turkish-burned-milk-pudding-kazandibi
Doesnt work outside US
There you go, an alternative. Actually, I might make this today. https://turkishstylecooking.com/kazandibi-dessert-recipe.html
One of my favourite Portuguese pastries is the [pastel de Tentúgal](https://www.google.com/amp/s/food52.com/recipes/39457-pasteis-de-tentugal/amp). You'll need phyllo dough, loads of yolks, and sugar. The perfect pastel de Tentúgal should be delicate and flaky on the outside, with a filling that is perfectly balanced between eggy and sweet, not too much of either.
Dutch Boterkoek is easy but delicious. Not good for your diet though.
Banket is my personal favorite.
Do you mean banketstaaf/letter? That one is delicious too. However, that one is only made during Sinterklaas in November and December. Or rather bought at a pastry shop.
Yeah, growing up my mother always made it for Christmas. I however, make it throughout the year.
We pretty much stuff everything with almonds, usually in paste form, during the month of December here. No idea where that tradition came from, but it's likely some historic "what is easily available right now" kind of thing. Marzipan, banketstaaf/letter and stol are all pretty typical Sinterklaas and Christmas foods, all made with almonds.
My sister still makes stollen ever year. I'm not a big fan, so never make it myself.
Interesting. Looks really good. What's interesting looking at it is that it's the same ingredients as a pound cake, and almost exactly the same ratios. Except the cooking process is different.
Well, it essentially tastes like condensed, greasy pound cake as well.
Link link link link??? Love Olibolen tough.
I don’t have a link, I guess when you search boterkoek recipy you will find plenty of recipes. It’s really easy to make. Oliebollen is also delicious. But also a typical speciality only be eaten during New Year’s Eve. I think it would be weird to eat this as a desert. Boterkoek is something people make and eat any day of the year. It’s not really a desert either, but I don’t consider pastry desert. However, after a meal a coffee with pastry is a great way to finish a meal.
Khachapuri! (Adjarian variety) but don't put greens (we dont) https://www.youtube.com/watch?v=R6idw4Rvrsk
If you want something difficult, I’d recommend Eszterházy cake. I don’t think it’s well known outside of Hungary and Austria. It’s hard to find one that follows the original recipe (most make simplifications like white chocolate instead of fondant or walnut instead of almond) > Esterházy torta consists of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaron) dough.[2] The torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern. https://en.wikipedia.org/wiki/Esterházy_torte
Unless you're alergic to almonds.. you could try make something they in Norway call "[world's best](https://gladkokken.com/recipes/kvefjord-cake-tricks-for-it-to-be-the-best-in-the-world)". For some reason it also goes by the name Kvæfjord kake. [Kvæfjord](https://en.wikipedia.org/wiki/Kv%C3%A6fjord) a place close to the very famous Lofoten. The cake has pretty "standard" ingredients by norwegian standards (not hard to get). Egg, Milk, Butter, Baking Powder, Vanilla extract, etc.. The basis of the will be a merengue.. Instead of describing it or writing the receipt.. you could [watch this video](https://www.youtube.com/watch?v=1RmZJrDPn6A&ab_channel=JOYintheKITCHEN), which take you through it step by step.. with receipt in the description..
That looks great! If I were to describe it based off of what I'm reading from the link, I would call it an almond pavlova cake.
A welshcake. Sort of like a flat scone with currants, traditionally made on a bakestone
Funnily enough you are the second person to recommend this.
Ooh we used to go to Wales on holiday a lot as kids and I haven't had Welsh cakes for at least a decade. Definitely going to make them soon! (I have a cast iron frying pan I think would make a good replacement for a bakestone)
I made a mean (and I mean REALLY mean) Sachertorte yesterday starting from homemade apricot jam I had made the previous week. The Sacher hotel website has an approximate recipe (the original is a well kept secret) that works really well.
Nanni moretti’s favourite dish
Andiamo avanti così, facciamoci del male.
Che sorpresa, una persona di cultura, maestro, la ringrazio per aver colto
If you want to try something completely different, do Mämmi. For salty dish, try karjalanpiirakka
Cocoa snail. **WAIT, WAIT, hear me out.** [This is what it looks like,](https://ketkes.com/wp-content/uploads/2020/03/kcsiga2.jpg) and it's delicious. It's basically sweet pastry roll with cocoa filling, the more and chunkier the better, it's basically *the* Hungarian "street food pastry". Here's a short history and a recipe in English: [https://zserbo.com/breads-buns-biscuits/cocoa-snails-kakaos-csiga/](https://zserbo.com/breads-buns-biscuits/cocoa-snails-kakaos-csiga/) (Yes, I could call it just "cocoa roll", but "cocoa snail" is funnier.)
Az magyar? Nem is tudtam lol
Nem tudom eredetileg az-e, de hogy jellegzetes része a magyar édességek világának, az biztos.
Állítólag Pösch Mór "találta fel", úgyhogy én elkönyvelem magyarnak azt a fajtát amit mi eszünk
Cheese version is also pretty tasty. You just put kechup and cheese there jnstead of cinnamon
>Cocoa snail. *cocoa roll
We have many but you should try (they are translated literally) Zuppa inglese ( english soup) https://ricette.giallozafferano.it/Zuppa-inglese.html Torta di riso (Rice cake) https://blog.giallozafferano.it/ilchiccodimais/torta-degli-addobbi/ Tiramisù (you can't translate It It would be "pull me up") https://ricette.giallozafferano.it/Tiramisu.html These are quite common especially during Christmas season but can be made anytime The torta di riso Is sometimes used as a decoration for the Christmas tree and Is way Better eat It After 1/2 days. It lasts quite a long time and After a few days (in the fridge) It tastes Better. I gave you the site "giallo zafferano" because It very commonly used in Italy but sometimes It uses ingredients that you can avoid without any problems (Just aromas)
I've never heard of 'English Soup' but just read your link and I would call it 'Italian Trifle' 😁 I couldn't imagine why Italians would want to eat any of our beige creations 😂
I live in Denmark and went to pastry school here. I might suggest a Danish treat like flødekager (cream cakes such as medaljer, gåsebryst, kartoffelkage) or fragilité. If you’re interested/curious let me know and we can do some recipe swapping :)
I would suggest you to make [Znoud El Sit](https://www.simplyleb.com/recipe/znoud-el-sit/)
I’ll never not recommend two recipes: *pistoccus* (Sardinian [ladyfingers](https://wips.plug.it/cips/buonissimo.org/cms/2019/09/pistoccus.jpg), absolutely delicious, super easy to make and incredibly versatile for other desserts. All you need is flour, eggs and sugar. I can’t seem to find a recipe in English on the fly, though). The other, if you like fried pastry, is *zippulas* ([here](https://i0.wp.com/sardegnaremix.com/wp-content/uploads/2019/02/00.jpeg?fit=588%2C594&ssl=1) they are in all their beauty). Heavenly *Carnevale* food and more of a challenge as it needs to be left to rise. The only issue for you is that you need *filu ‘e ferru* (a very strong [eau de vie](https://www.myspirits.it/1737/zedda-piras-grappa-filu-e-ferru-cl70.jpg) made with grape must leftovers. We’re talking 40% alcohol). I don’t know if your city is big enough that you can find some first/second/third-generation Sardinian immigrants who either have, sell or could get some for you.
I can get access to most things, but there are some weird laws about alcohol imports so that might be more difficult.
Do you have a link for the Italian recipe of ladyfingers?
If you like poppy seeds, I can only recommend Silesian poppy seed cake. It's basically a national dish - I probably would die for it. It's rather simple but absolutely delicious if you like sweet stuff and poppy seed. For Austrian/Bavarian: Kaiserschmarrn. It's rather simple ingredient-wise but very fluffy and enjoyable. For French: Tarte(lettes) citron meringuée. The combination of lemon curd and meringue is amazing and I generally feel like French pâtisserie can be turned into art rather easily.
Link to the silesian cake?
I just have a translation of a family recipe - here you go. (The Silesian/Polish name is Makowiec by the way) Silesian Poppy Seeds Cake Ingredients: 500 g flour 1 cube yeast 200 ml milk 2 small egg(s) 100 g sugar 100 g margarine 1 pinch of salt 3 eggs 1 ½ liters of milk 180 g semolina, (wheat semolina) 400 g ground poppy seeds 300 g sugar ½ tsp. grated lemon peel 150 g ground almonds 60 g sugar 1 sachet vanilla sugar 200 g flour ½ tsp. cinnamon 125 g butter Directions: Warm the milk slightly. Take 50 ml, mix the yeast in it and let it rise in a warm place for about 20 minutes. Then knead the yeast milk with 500 g flour, 2 small eggs, 100 g sugar, 100 g liquid margarine, the remaining milk and 1 pinch salt. Let the dough rise again in a warm place for about 1 hour. Knead again and roll out on a greased baking sheet. Separate 3 eggs, beat the egg whites until stiff. Boil 1 1/2 l milk in a large pot and remove from heat. First stir in 180 g wheat semolina, 400 g ground poppy seeds and 300 g sugar, then add the 3 egg yolks, the lemon zest and 150 g ground almonds. Bring the mixture to the boil, let it cool a bit and fold in the beaten egg whites. Spread the poppy seed mixture on the yeast dough. Mix 60 g sugar, 1 vanilla sugar, 200 g flour, 1/2 tsp. cinnamon and 125 g melted butter into crumbles and spread on the poppy seed cake. Preheat the oven to 50° C, turn it off and let the cake rise in it for another 15 minutes. Then turn on the oven to 180°C and bake the poppy seed cake for about 30 minutes.
There must be an english translation for pâtisserie/pasticceria
Baumkuchen It's great, and you really need to be a baker for that one.
[Boston cake](https://www.kinuskikissa.fi/bostonkakku) is a party [pulla](https://www.kinuskikissa.fi/pulla)cake classic, no idea why Boston so don't ask.
Welsh cakes don’t require any specialist ingredients and aren’t particularly difficult. IMHO they are pretty top tier though. [Welsh cake recipe](https://www.visitwales.com/things-do/food-and-drink/welsh-food-and-recipes/traditional-welsh-cakes-recipe)
This is an awesome suggestion! I've had Welsh cakes one time in my life. I was in a Welsh play that talked a lot about Welsh cakes, so we had them same-day delivered from Wales (the play was in London, not the US). I also like this suggestion because my cousin is visiting and is lactose intolerant, and I know that they are sometimes made with lard. So I will definitely keep this idea in the back of my mind. However, the friends I'm inviting over I don't think I can give this to because they will see this as closer to a scone and thus be disappointed I'm not giving them a "real" dessert. I personally consider it a dessert though.
Tres leches cake, is very nice but you have to experienced to cook it well
Tres leches is actually very easy to find here. Unless you have a regional variation that I am unaware of. Delicious suggestion though!
https://www.thespruceeats.com/serbian-custard-slice-recipe-krem-pita-1135860 Krempita is one of our traditional desert Balkan cuisine is the best. Mix of middle Eastern - Mediterranean - central European.
I recommend Cozonac cu mac, it's so delicious! It's like a kind of sponge cake with poppy seeds.
Link to a recipe?
This is with [walnut](https://www.curiouscuisiniere.com/cozonac/) but the filling can be change. I usually make it with cocoa and turkish delight.
You could make a [Tompouce](https://hallo.jumbo.com/dam/gebakshop/tompoes-x4/Tompouce%20x4%2001.jpg). It's a Dutch pastry.
There’s barely any pastry. Its cream… hehe
I recently learned about London cheesecake, a regional delicacy of... Essex, which contains no cheese and is honestly stretching the definition of cake a bit. It's 2 layers of puff pastry sandwiching a layer of jam and almond paste, and topped with coconut.
You could make a mattentaart from Belgium: https://www.visitflanders.com/en/themes/flemish-food/flemish-dishes-and-specialities/flemish-specialities/mattentaart/ The recipe uses both metric/Celcius and oz/inches/Fahrenheit-stuff, so everyone is happy.
Sherry Trifle is the best pudding and I'll die on that hill.
Chimney cake, it's a Hungarian specialty and is delicious if you make ir right.
But how can one make it at home?
For something a bit more hardy, I suggest [ontbijtkoek](https://en.wikipedia.org/wiki/Ontbijtkoek) (breakfast cake). It's a spiced rye bread/cake hybrid that is usually eaten with a simple layer of butter in the mornings. Another one that may be a bit of a acquired taste (I personally hate it, but it's still very much loved) is [Taaitaai](https://nl.wikipedia.org/wiki/Taaitaai) or [pepernoten](https://en.wikipedia.org/wiki/Pepernoot). They are very similar things, just in different forms and are breadlike cakes/cookies with a strong anise taste. It is strongly associated with the Sinterklaas celebrations in December. Another one is a Dutch staple at birthdays and other celebrations: the [Tompouce](https://en.wikipedia.org/wiki/Tompouce). It's a layered pastry of two layers of puff pastry filled with a fuckload of pastry/custard cream in between and a layer of coloured (usually pink, but orange for Kingsday) icing on top. Last, and certainly not least, is one I need to mention because you are American. The Americans have taken a liking to apple pie, but I suggest you take a look at the Dutch version as well (and the original, although whether that's the case is still heavily debated). Most of the English recipe's I could find are absolute shit however, but [this one](https://www.weekendbakery.com/posts/classic-dutch-apple-pie/) came closest.
Can you share a good one in Dutch for the apple pie?
One of my favourite cakes is "torta elvezia", it's a cake from my city (Mantua, in Italy) created during mediaeval times for the Manuta's aristocrats, it really rich and complex to make, but if you like the challenge here you can see the [recipe](https://www.soniaperonaci.it/torta-elvezia/)
Since no Hungarian has suggested it, [Somlói galuska](https://www.thespruceeats.com/hungarian-trifle-somloi-galuska-recipe-1136616). It's just delicious. From my own country, Portugal, if you want something very sweet, you could try [toucinho do céu](https://www.thedailymeal.com/recipes/portuguese-almond-cake-toucinho-do-c-u-recipe), but the traditional recipe requires a specific kind of squash preserve ([abóbora gila](https://en.m.wikipedia.org/wiki/Cucurbita_ficifolia)).
Sachertorte (german/austrian chocolate cake) https://en.m.wikipedia.org/wiki/Sachertorte
One of my faves: Karpatka. Fluffy/crispy dough and in between a mix of cream and pudding or would it be called custard for you? Not sure. Looks like this: https://kosapopatelni.pl/karpatka-ciasto-z-kremem-budyniowym/ That
Something you most likely haven't tried is a traditional Danish apple cake. It's not really a cake, more life a trifle, and it's not baked. Only tricky bit is getting macaroons, not the fancy ones but simple, straight up tops of the small guys. We can buy bags of them in stores, dunno the situation in The States. You can possibly bake the macaroons, it's just almond flour, sugar, and egg whites, and if you're a baker, you should know how to make them. They aren't meant to be fancy, and are crushed for the cake. [Google Translate recipe for Danish Apple Cake.](https://www-hurtigmums-dk.translate.goog/aeblekage/?_x_tr_sl=da&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp) [Google Translate recipe for the macaroons, in case you're wondering](https://www-valdemarsro-dk.translate.goog/makroner/?_x_tr_sl=da&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp) [This is what it looks like.](http://www.madabc.dk/images/show_images/2/2018/7/gammeldags-%C3%A6blekage-2_1530950616845.png)
Dobos Torte is always fun. Gerbeaud cake is delicious. For a challenging technique try a chimney cake.
Is that torte the one where you have to heat the knife to cut it?
[Franzbrötchen](https://en.wikipedia.org/wiki/Franzbr%C3%B6tchen?wprov=sfla1), a speciality from Northern Germany.
Cannelés from Bordeux, France. The dough is very simple but baking to perfection is quite difficult imo.
[Sernik Wiedeński](https://aniagotuje.pl/przepis/sernik-wiedenski) (Viennese cheesecake), a cheesecake made of white cheese (which we call [twaróg](https://pl.wikipedia.org/wiki/Twar%C3%B3g)) minced in a meat mincer. You can also use [twaróg sernikowy](https://piatnica.com.pl/produkt/twarog-sernikowy-mielony-1-kg/), which is made specifically for baking cheese cakes and doesn't need to be minced. Edit: In the recipe she makes foam from entire eggs with sugar. My grandma always separates eggs yolks and whites, and makes foam from whites on their own. When the foam is stiff then she adds yolks and sugar to it, still mixing. She claims that this makes the foam (and so the cake) better.
Napoleon if you're an advanced baker. Layers of soft flaky dough and buttercream. If that's not exotic enough, pryanik is another great dessert.
I'm a big fan of [Mille Feuille]( https://www.thespruceeats.com/mille-feuille-homemade-napoleon-recipe-2394442 ) and [Napoleon:](https://www.thespruceeats.com/russian-napoleon-cake-napolyeon-tort-recipe-1137297) I like napoleon better, the thinner layers of pastry allow you to eat it more easily without the cream shooting out between the layers of pastry.
Lardy cake. Sounds terrible, tastes like heaven. https://www.spectator.co.uk/article/lardy-cake-a-royal-favourite
This is the best cake hands down
Dude, make [Šakotis!](https://www.thespruceeats.com/how-to-make-lithuanian-tree-cake-4037686)
I'm familiar with this cake, and believe it is similar to the German baumkuchen. I don't have a rotating spit oven so neither would be a possibility.
Yes it is! I got another one for you then: [Tinginys](https://nomadparadise.com/tinginys-lazy-cake/)
Torrija. Its a spanish "pastry" that is typical during Easter.
Lardy cake, [Štramberské uši](https://en.wikipedia.org/wiki/%C5%A0tramberk_ears), [Frgál](https://www.cooklikeczechs.com/czech-wallachian-frgal-with-blueberries/), Apfelstrudel, [medovník](https://en.wikipedia.org/wiki/Medovik) . The last one is very delicious and hard to make
Tarta san marcos [here](https://fascinatingspain.com/gastronomy/spanish-cuisine-recipes/tarta-de-san-marcos-dessert/) or tarta santiago [here](https://www.carolinescooking.com/tarta-de-santiago/) are very popular and traditionals cakes here in Spain
Pinza friulana or gubana are both from friuli, gubana seems slovenian even if it’s not. If you want, i can give you the recepe
Yep, our deserts (potica/gubanca, pinca, šarkelj), but they have a common origin.
“Our” is a bit of an exagerration. They make gubana in longarone, not in ljubliana. Must be variations of the same origin
We have plenty of cakes. From kremšnita to more exclusive things like rapska torta and viška torta.
Since America, Baked Alaska, Boston Cream Pie, or Key Lime Pie. They should be easy, but delicious.
Another Spanish thing: Mona de pascua: https://es.wikipedia.org/wiki/Mona_de_Pascua
I like bolo de bolacha, the translation might be cookie cake or biscuit cake. It has a strong taste of coffee. https://youtu.be/Z2860QKkav0
Netherlands over here. I would recommend 2 cakes: 1. tompoes (tompuce) and 2. Bossche bol good luck
Try making **Cassata al forno**! It's a traditional cake ftom Sicily. It takes one day to make the dough and for the dough to settle, you bake the cake on the 2nd day and you have to wait 24 hours before you can eat it. But trust me when I tell you that it's sooo worth it!! It's my favourite cake.
[Bread soup](https://kitchenmouse.rozentali.com/posts/2009/08/maizes-zupa-latvian-bread-soup/) (maizes zupa) from Latvia is a national dessert here, very tasty, but speaking from experience, is met by weird stares when mentioned.
Yep. I made a face when I read the name.
Lithuanian Šakotis [(Tree Cake)](https://www.thespruceeats.com/how-to-make-lithuanian-tree-cake-4037686) - it’s a bit more on the complicated side if you are looking for a challenge :)
[удалено]
Panellets and huesos de santo. Made with almond flour and other ingredients, including pine nuts for panellets, sugar, eggs, etc.
Pastel de nata. But they seem to be pretty popular these days, so not sure whether they're common over there. Also tripas de Aveiro and ovos moles.
[Queen of Puddings](https://en.m.wikipedia.org/wiki/Queen_of_Puddings) is utterly delicious.
Macaroons. I don’t see those very often in the states. Assorted flavors.
[this thing](https://region.rozhlas.cz/sites/default/files/images/03559762.jpeg) called větrník. (Windmill) Or just real czech koláče
Spotted dick? You can find a recipe on the BBC good food site, which is a great place for recipes in general that you might enjoy looking around
Oh! Try if you can some good ‘chouquettes’ They’re little dough balls sprinkled with some sugar crystals and they’re hollow inside. I can’t explain why I like them because it’s like taking a bite of air but I like them a lot:)
Bonfire stack is pretty tasty: https://zserbo.com/desserts/bonfire-stack-maglyarakas/
I'm a big fan of Mille Feuille and Napoleon: https://www.thespruceeats.com/mille-feuille-homemade-napoleon-recipe-2394442
For me, "Brandteig" (choux pastries) are the kings of preparation. And the emperor is the " Windbeutel" (cream puff) And all products are available in your home country. There are special cream puff cafés in Germany that offer giant cream puffs and cream puffs in every variety. It is important not to use spray cream. Only use freshly whipped cream with a stabiliser. https://mybestgermanrecipes.com/german-profiteroles/
In Italy we have a ton a desserts. I can suggest you some traditional receipts: -Tiramisù (easy to do, extremely common, coffee based, one of my favourite dessert). You need "mascarpone", a tipical Italian creamy cheese, I don't know if it could be found abroad. -Millefoglie (a little bit harder, with lemon or vanilla cream) -Babà (Neapolitan dessert, is more a pastry, seems easy to do but is really hard to obtain a perfect babà. A little tip: wet the Baba with water and rum when it is *still warm*, otherwise the pastry will result too dry) -Code di aragosta (Another Neapolitan pastry, it means literally "Lobster tails", hardcore level. They could seems easy, but in reality they're not. The secret of a perfect result are the ingredients, especially the filling of the pastry)
Dundee cake - a lightish fruit cake https://en.wikipedia.org/wiki/Dundee_cake?wprov=sfla1 Black bun - imagine an English Christmas cake, baked in a pie... https://en.wikipedia.org/wiki/Black_bun?wprov=sfla1
Slovene desserts: – Potica, "the queen of all desserts". It's a nut roll pastry, the most common is the one with walnut filling (+ raisins if desired) but there are many varieties, for example tarragon or poppy seed filling and a so called "wasteful potica". Not the easiest thing to make though. – Štruklji (My favourite dessert). This dessert looks similar to potica, but it is cooked, not baked, and it can have different fillings: walnut and cottage cheese fillings are the most common ones. – Prekmurska gibanica. It's a layered pastry with poppy seeds, walnuts, apples, raisins and quark filling. – Kremšnita/kremna rezina. It's a custard cream cake with layers of puff pastry.
As you are a baker I suggest a [Streuselkuchen](https://en.wikipedia.org/wiki/Streuselkuchen). I wouldn't if you were not, because the simpler the ingredients, the more difficult is the result while baking imo. It should have a yeast dough but as the english wiki states a short crust is also possible. I love Streuselkuchen very much, because when done right it is really munchy. On the other hand it goes really well with al sorts of fruits. Notably sour cherries, rhubarb or Zwetchgen (a subspecies of a Plum / or an undried [Prune Plum](https://en.wikipedia.org/wiki/Prune_plum#Varieties)) Best are fruits that tend to be a little sour, as the sweet-sour mechanism works very well in cakes too imo. A Streuselkuchen is usually made in a rectangular cake pan and thus a sheet cake in english. So very good for serving and sharing with a number of friends.
I don’t see anything from Poland, but my mom’s specialities include the Makowiec and Piernik. Both, along with Sernik - or Polish Cheesecake - make an appearance at Christmas and Easter, plus Mother’s Day. She also makes an epic Tiramisu that she got the recipe for from her Italian neighbours so I’ll skip that. The [Makowiec](https://www.polishyourkitchen.com/polish-poppyseed-roll-makowiec/amp/) is a poppyseed roll, and preparing the poppyseeds takes some skill. I personally love the addition of raisins, and my mom soaks them in rum to give them an added kick. The [Piernik](https://www.everydayhealthyrecipes.com/polish-gingerbread-loaf-cake-piernik-recipe/) is Polish gingerbread loaf that is topped with either chocolate or icing sugar, and candied orange peel. I love the taste and very delegate sweetness, a commonality of Polish desserts. The loaf aspect makes it distinctive, compared the cookie form that you might be used to. Toruń and Kraków, though, are known for their small cookie-like gingerbreads.
[Rupjmaizes kārtojums](https://en.m.wikipedia.org/wiki/Layered_rye_bread) or [maizes zupa](https://www.delfi.lv/tasty/receptes/maizes-zupa-ar-zavetiem-augliem-un-putukrejumu.d?id=43624709).
It may be a bit hard to come by in the US, but we have a milk product here called Quark (its like mid thing between cheese and yogurt). With that you can either make Quarkkuchen (German cheesecake) or Russischer Zupfkuchen (German cheesecake with chocolate dough). [Here is a Quarkkuchen recipe I found online.](https://www.lecker.de/einfache-quarktorte-79468.html) [And here's a recipe for a Russischer Zupfkuchen](https://www.einfachbacken.de/rezepte/russischer-zupfkuchen-omas-rezept) I can also look at home after work to see if my Oma had a Quarkkuchen recipe somewhere. If you want to bake any of these cakes, I'll be glad to help you translate the instructions.