A wide variety of cakes and tarts are served throughout Germany, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly in cakes. Cheesecake is also very popular, often made with quark. Schwarzwälder Kirschtorte (Black Forest Cake, made with cherries) is probably the most well-known example of a wide variety of typically German tortes filled with whipped or butter cream. German doughnuts (which have no hole) are usually balls of yeast dough with jam or other fillings, and are known as Berliner, Pfannkuchen (only in the Berlin area), Kreppel or Krapfen, depending on the region. Eierkuchen or Pfannkuchen are large (usually around 20–24 cm in diameter), and relatively thin (~5mm) pancakes, comparable to the French crêpes. They are served covered with sugar, jam or syrup. Salty variants with cheese, ground meat or bacon exist as well as variants with apple slices baked in (called Apfelpfannkuchen -> apple pancakes), but they are usually considered to be main dishes rather than desserts. In some regions, Eierkuchen are filled and then wrapped; in others, they are cut into small pieces and arranged in a heap (called Kaiserschmarrn, often including raisins baked in). The word Pfannkuchen means “pancake” in most parts of Germany.
A Taste of Tradition: The Rich History of Stollen Bread Almond Waffles with Raspberry Cream (Mandelwaffeln mit Himbeercreme) Apfelkuchen – German Apple Cake Apfelküchle – German Apple Fritters Apple Crumb Cake (Apfel- Streuselkuchen) Apple Strudel (Apfelstrudel) Authentic Roggenbrot Recipe: A Taste of German Tradition Bauernbrot Baumkuchen Berliner Pfannkuchen (German Doughnut) Bienenstich – German Bee Sting Cake Black Forest Cake – Schwarzwälder Kirschtorte Briegel – Original Schwäbische Brötchen Brötchen (Crusty German Rolls) Butterkuchen – German Butter Cake Classic Swabian Bread Recipe: A Slice of German Culinary Heritage Donauwelle Kuchen Frankfurt Wreath (Frankfurter Kranz) Franzbrötchen – Sweet Cinnamon Pastry from Hamburg German Blitz Torte German Brötchen German Chocolate Cake – 1 German Chocolate Cake – 2 German Chocolate Cake – 3 German Chocolate Cake: A Surprising History Beyond Borders German Pancakes Grebbel (Fried Dough) Haselnussmakronen (German Hazelnut Macaroons): A Delightful Treat from Germany Hazelnut Cake with Cream – Nußkuchen mit Sahne How to Cook Gingerbread Cookies Hutzelbrot – Sweet Winter Bread Kartoffelbrot – German Potato Bread Käsekuchen (German Cheesecake) Kirschenplotzer – German Cherry Cake Lebkuchen – German Gingerbread Recipe Nun’s Puffs (Nonnenfürzchen) Nuremberg Lebkuchen: A Traditional German Treat Nusszopf – German Nut Braid Obsttorte – German Fruit Flan Original Laugenbrot Recipe: A Taste of Bavarian Tradition Pfitzauf Pflaumenkuchen (German Plum Pie) Pretzels Prinzregententorte – Bavarian Layered Chocolate Cake Pumpernickel – German Rye Bread Räuberbrötchen Rosinenbrot (German Raisin Bread) Sandkuchen – German Pound Cake Schnecken (Sticky German Cinnamon Buns) Schneeball – Sweet Pastry from Rothenburg ob der Tauber Schwäbische Dätscher – Swabian Cream Cake Schwarzbrot Recipe: Discover the Art of German Dark Bread Soft Homemade Pretzels Spekulatius (German Spiced Biscuits): A Traditional Delight Springerle: A Deep Dive into Its History and a Classic Recipe Spritzkuchen – German Crullers Sunken Apple Cake (Versunkener Apfelkuchen) The Art of German Bread: A Delightful Culinary Tradition The History of Black Forest Cake: A Delightful Journey Through Time The History of German Bread: A Crusty Chronicle The King’s Treat (Kaiserschmarrn) The Not-So-German Chocolate Cake (Traditional Recipe) Traditional German Stollen Bread Recipe Träubleskuchen – Swabian Red Currant Cake Trümmertorte – Delicious Meringue Rubble Cake Vollkornbrot – German Wholegrain Bread Weizenbrötchen – German Rolls Zwetschgenkuchen (German Plum Cake)