German Black Forest cakes are famous all over the world. What other popular cakes are there in Germany? Through random interviews on the streets of Germany, let passers-by talk about their favorite traditional German cakes. Below is the list.

Also known as cheesecake, the soft top layer is mixed with cheese and cream. The tito of cheesecake is usually served with biscuits. This cake tastes very soft and delicate, and it is a good partner for drinking coffee and afternoon tea.

The base of the Erdbeerenkuchen is nothing special, generally it is flour, eggs, caster sugar and pudding. Topped with strawberries and drizzled with pectin, the cake looks shiny and tempting.

There are many kinds of Schokoladenkuchen (chocolate cakes), the most famous ones are the German Black Forest cake and the Austrian Sacher cake. The traditional German chocolate cake batter uses only live egg whites, liquid chocolate (instead of powder), and the cake can be topped with fruit.

This is also a common German fruit tart. The main ingredient is apples, and some people add raisins, cinnamon and even cheese according to personal taste.

Bienenstich first appeared in written records in the 15th century. There is no unified explanation for why it is called Bienenstich (bee sting), but this cake is a very common one in Germany. The key to success is to make the filling well. The interlayer materials are mainly honey, whipped cream, vanilla pudding, and gelatin. Spread a layer of almond flakes on top of the cake and brush with honey.

The reason why it is called Marmorkuchen (marble cake) is because the cut section of the cake has a mixed pattern of shades similar to marble. The Marmorkuchen is dominated by vanilla and chocolate flavors, and the essential ingredients are lemon and brown sugar.

Plums are a common fruit in Germany with high local yields. They are also considered to be very healthy fruits because they can stimulate the secretion of gastric acid and digestive enzymes. Cakes with plums, apricots, etc. as the main ingredients are very popular in Germany. After baking, the juice seeps into the bread, and the pulp becomes softer, which also increases the elasticity and sweetness of the cake.

This cake is eaten more in autumn and winter, and hazelnuts are an indispensable ingredient. The flour is mixed with hazelnuts to make the dough more fluffy and soft.

Made with butter and flour, this cake is spread on a baking sheet, and be sure to sprinkle with crushed almonds (the essence of this cake!). After baking, it should be eaten when it cools down, and the taste is soft.

In addition to flour, cream, white sugar, raisins, almonds, milk, eggs, etc. A crown cake made from a hollow swirl mold. Gugelhupf is the dialect of Kugelkopf (round head and round brain).

Have you heard of any of these cakes? Or have you had them yet? If not, are you interested in trying any of them? If you have a chance to go to Germany, please make sure you try some, you won’t regret.