This is alist 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, includingBavaria and neighbouringSwabia andSaxony, as well as the neighbouring regions inAustria across the border share many dishes.

Name	Image	Description
Aachener Printe		Apastry and a type ofLebkuchen originating from the city ofAachen inGermany. The term is aprotected designation of origin and so all manufacturers can be found in or near Aachen.
Bavarian cream		A dessert consisting of milk thickened with eggs andgelatin orisinglass, into whichwhipped 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 ajelly doughnut. Regionally also known as Krapfen, Kreppel or, in Berlin, as Pfannkuchen.
Bethmännchen		Apastry made frommarzipan withalmond,powdered sugar,rosewater,flour andegg. It is a traditional cookie usually baked forChristmas Day and is widely available in chocolate shops aroundFrankfurt.[4]
Baumkuchen		Spit cake with characteristic rings that when sliced resemble tree rings (typical from theSalzwedel region).
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 such asBelle de Boskoop.
Bienenstich		Literally "Bee sting", a Germandessert made of a sweetyeast dough with a baked-on topping of caramelizedalmonds and filled with avanillacustard,buttercream orcream.[5][6][7]
Black Forest cake		(Schwarzwälder Kirschtorte) typically consists of several layers ofchocolate cake, withwhipped cream and cherries between each layer.
Bremer Kaffeebrot [de]		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 ofstollen from Bremen, Germany.
Bremer Kluten [de]		Pieces of peppermintfondant, half covered indark chocolate, about the size of two sugar cubes side by side.
Brenntar		A type of porridge with roasted flour calledMusmehl.
Buchteln		Sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd
Buckwheat gateau		A speciality of theLüneburg Heath region ofLower Saxony, consisting of layers of cake made frombuckwheat flour and heatherhoney, separated by a fruit layer usingyoghurt andcranberries and topped bywhipped cream andchocolate shavings.[8][9]
Carrot cake		Asponge cake with carrots mixed into thebatter.
Cheesecake		Traditionally made using a German dairy calledQuark 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 inGermany andAustria that is prepared withsour cherries,buttercream,cocoa,chocolate and layeredbatter, like amarble cake.
Eierschecke		Layer cake fromSaxony (at least in two types as "Dresdner Eierschecke" and "Freiberger Eierschecke" known).
Fanta cake		Asponge cake made with the carbonated drinkFanta.
Fasnacht		A fried doughnut, traditionally served in the days ofCarnival andFastnacht or onShrove Tuesday, the day beforeLent starts.
Frankfurter Brenten [de]		Traditionaltea biscuits fromFrankfurt am Main, made frommarzipan dough
Frankfurter Kranz		Buttercream based cake representing a crown of kings.
Franzbrötchen		A small, sweetpastry, baked withbutter andcinnamon.
Friesentorte [de]		Layer cake made withwhipped cream,puff pastry and plum jam. A specialty ofNorth Frisia andEast Frisia.
Gugelhupf		Amarble cake orBundt 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		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 theGerman word forcake, and is used in other languages as the name for several different types of sweetdesserts,pastries, and gateaux.
Lebkuchen		Often sold atChristmas fairs andCarnival.
Leipziger Lerche		A culinary specialty ofLeipzig, 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 [de]		Circularbaked goods made from dough seasoned withcinnamon andcloves. The cutouts often form a face.
Mohnkloß		Made from sweetwhite bread and finely groundpoppy seeds boiled in milk with butter.
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 areLübecker Marzipan, a protected designation, andKönigsberger 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 [de]		A shortbread cookie that has ground hazelnuts that is cut into triangles and typically dipped in chocolate.
Pfeffernüsse[10]		Tiny spice cookies.
Prinzregententorte		ABavariancake, which consists of at least six thin layers ofsponge cake interlaid with chocolatebuttercream, with a dark chocolate glaze.
Quarkbällchen [de]		Small, fried dough balls made from a batter containing a lot ofquark. Unlikedoughnuts, they are made withoutyeast.
Quarkkäulchen		Saxon dish served with sugar or fruits (typical forOre Mountains, West-Saxony).
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		Literallyrum pot, aGerman andDanishdessert, traditionally eaten aroundChristmas.[11]
Schneeball		A hard, crusty pastry made from shortcrust pastry especially popular in the area of theFranconian city ofRothenburg ob der Tauber and in Austria.
Schnoorkuller[12]		A ball shaped confection made of nut meringue, filled withnougat, rolled in chocolate and sprinkled with nut brittle. It comes from theSchnoor 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.
Spekulatius		A type of spiced shortcrust biscuit, traditionally baked for consumption around Christmas in the westernmost parts of Germany.
Springerle		A type of Germanbiscuit with an embossed design made by pressing amold onto rolled dough and allowing the impression to dry before baking.
Spritzgebäck		A type of GermanChristmasbiscuit made offlour,butter,sugar andeggs.
Spritzkuchen		Afried pastry similar todoughnuts.
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, sweetbiscuits originating from theFranconian city ofLangenburg inGermany, though nowadays they are considered aSwabian speciality.
Windbeutel		Choux pastry filled with whipped cream and various other fillings.
Zwetschgenkuchen		Asheet cake or pie made from yeast dough orshortcrust dough that is thinly spread onto a baking sheet and covered with pittedplums.

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