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1. Souffle
First dessert on our list is a french Souffle which quite a lot of people mistake it for a lava cake. This baked egg-based dish has originated in the early 18th. century in France. To prepare it you need only two basic components, that is a flavoured creme patissiere and egg whites beaten to a soft peak. Base was often flavoured with herbs, cheese, jam, fruits and many more. More known souffle now is chocolate souffle and it is very popular in all of Europe and even in the world.
2. Tiramisu
Some say it was invented in 1960s and others that it was created in honour for Grand Duke Cosimo III in 17th century, but there is also evidences of a ''Tiremesu,, dessert served by the Vetturino restaurant in Pieris, in the Friuli Venezia Giulia, since 1938. Anyways this dessert was invented in Italy and its main igredients are ladyfingers dipped in coffee layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. Sometimes it is claimed that Tiramisu has aphrodisiac effects and was served in brothels in Treviso.
3. Cremeschnitte
This custard and chantilly cream cake is very popular dessert in the Balkans and Central Europe. The exact origin of this dessert is unknown. To make it you need puff pastry then you put layer of custard, a layer of whipped cream and then another puff pastry. You have to put it inot the fridge co the custard and whipped cream do not spill. Before you serve it top it with icing sugar.
4. Krapfen
Another very popular sweet pastery is German krapfen. There is no origin of german krapfen recipe. You can make them by making a yeast dough, then you make a ball from dough and then you bake them in fat. Most common filling is apricot jam but you can use other jams or a vanilla and chocolate filling. Top them with icing sugar if you fill them with jam, if you fill them with vanilla cream top them with melted chocolate and sprinkle some coconout on it.
5. Dobos Torte
it was first introduced at the National General Exhibition of Budapest in 1885 where Emperor Franz Joseph 1 and Empress Elisabeth were among the first to taste it. it was invented by Hungarian chef Jozsef C. Dobos because he wantef to create a cake that would last longer than other pastries in an age when cooling techniques were limited. Cake has 8-12 layers of batterand buttercream, sides are coated with grounded hazelnuts, almonds, chestnuts or walnuts, thin layer of caramel on the top helps to prevent drying out when cake is stored for longer times.
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6. macarons
Invented in 16th century by he Italian chef of queen Catherine de Medici. The earliest known recipe dates back to the early 17th century. You can make them by combining icing sugar and ground almonds into a fine mixture, then take another bowl and beat egg whites to a meringue-like consistency. Fold sugar and almond mixture and egg whites until they are the consistency of "shaving foam" and lastly you add filling which can be buttercream, ganache, jam or something of your taste.
7. Prekmurska gibanica
The national speciality of Slovenia prekmurska gibanica. There is no origin of the recipe, it is suggested that it evolved over centuries. The oldest extant recipe is from 1828 from Jozsef Kossics who described that a wedding was never being held wothout gibanica. This layered pastery contains raisins, apples, walnuts, poppy seeds and quark fillings. First you roll the dough until thin then sprinkle fillings and then cover with the second dough. make 10-11 such layers.
8. Apfelstrudel
Traditional Austrian pastry and widely popular in Bavaria, Czech Republic, Northern Italy and most of the balkan countries. The oldest known recipe is from 1697 and is related to the Ottoman Empire's pastry baklava. Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooking apples which are usually of a tart, crisp and aromatic variety, to the coocked apples you add sugar cinamon and sometimes bread crumbs. For a topping you can add ice cream, vanilla sauce, custard or whipped cream.

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