If you’re a lover of desserts (who isn’t?), then you’re in for a treat with our tour of alpine desserts!
From traditional pastries to modern twists on classic recipes, these tasty delights offer a wide variety of flavors and textures that are sure to satisfy your sweet tooth.
Alpine desserts are a reflection of the rich culinary traditions of the mountainous regions of Europe. With influences from countries like Switzerland, Austria, and Italy, these desserts are known for their decadent ingredients, warming spices, and indulgent flavors. Whether you’re looking for a comforting slice of cake or a scrumptious chocolate treat, there’s something for everyone.
So, get ready to indulge your sweet tooth and explore this delicious world with us!
Traditional Alpine Desserts
Apfelstrudel – Apple Strudel
Ah, the classic Austrian dessert, the Apfelstrudel.
It’s a delicacy enjoyed in many Alpine regions that’s sure to tickle your taste buds. This pastry masterpiece is crafted with thin layers of dough and filled with a delectable mixture of apples, cinnamon, sugar, and raisins.
After the strudel is filled, it’s baked until it reaches a golden brown crispiness that’s simply divine. Typically, this dessert is served with a dollop of whipped cream or a scoop of vanilla ice cream to create an indulgent experience.
But, let me tell you, there’s a quick and easy version of the traditional Viennese or German apple strudel that will blow your socks off.
The recipe comes from Stress Baking, and it’s a game-changer.
Instead of slaving over the dough, this recipe uses pre-made frozen puff pastry as a shortcut. To give this dish an extra kick, you can add sliced almonds and golden raisins to the filling, which already boasts of sweet cinnamon sugar and tangy apples.
Bienenstich – Bee Sting Cake
Introducing Bienenstich, a German dessert that will make your taste buds dance the honey bee jig!
This sweet yeast cake is filled with creamy vanilla custard and topped with caramelized almonds, making every bite buzz with delight.
The German Bee Sting Cake from Kudos Kitchen by Renee is a delicious version with a light texture and honey flavor that’s sure to make you hum with joy. The recipe takes about 3½ hours, including two rise-times, and serves 16 people. The honey almond topping is made with butter, sugar, honey, heavy cream, salt, and almonds, while the filling is made with heavy cream, vanilla pudding mix, and vanilla extract.
This recipe is perfect for any occasion and can be made up to two days in advance!
Indulge your sweet tooth with the heavenly Hungarian delight – Dobos Torte!
This traditional cake boasts layers of light sponge cake, chocolate buttercream, and caramel topping that’s sure to make your taste buds sing.
Invented in 1884 by Jozsef C. Dobos, this dessert has become a beloved treat around the globe.
The recipe from Where is My Spoon is simple, but requires precision and patience.The buttercream is made with eggs, icing sugar, cocoa powder, butter, chocolate, vanilla sugar, and salt. The caramel topping is made with sugar, vinegar, and butter.
To assemble, spread the buttercream between each layer and cover the sides with almond flakes or hazelnut brittle. Arrange the caramel wedges on top for the perfect finishing touch.
Chill before serving and savor every bite of this treasured delicacy!
Germknödel – Sweet Dumplings filled with Plum Jam
If you’re a dessert lover, you need to try Germknödel, a sweet dumpling that’s like a cozy winter hug for your taste buds!
These fluffy delights are filled with plum jam, then topped with melted butter and poppy seeds for a dreamy finish. They’re a popular treat in the Alpine region, especially in Austria and Germany, and are usually served with vanilla sauce or custard.
Thanks to Kitchen Stories, you can now recreate this scrumptious dish at home.
The recipe calls for flour, sugar, salt, butter, eggs, and milk to create the perfect dough. The dough is then formed into discs, filled with plum jam, and folded over before steaming for 12-15 minutes.
Once cooked to perfection, the dumplings are then topped with melted butter, vanilla sauce, poppy seeds, and confectioner’s sugar.
Kaiserschmarrn – Emperor’s Mess (Shredded Pancake)
If you’re a fan of pancakes, you need to try Kaiserschmarrn – a dessert fit for royalty.
This traditional Austrian and Bavarian dish of torn pancakes is usually served with a dusting of powdered sugar and your choice of fruit preserves, berry jam, or applesauce.
Legend has it that Kaiserschmarrn was created for Emperor Francis Joseph I of Austria and his wife, who were pancake enthusiasts.
This recipe from Daring Gourmet is a breeze to whip up – simply mix together flour, salt, sugar, egg yolks, vanilla extract, and milk, then fold in some stiffly beaten egg whites. Cook the batter in a pan with butter, adding in some rum-soaked raisins for an extra touch of decadence.
Once cooked, the pancake is flipped, cut or torn into bite-sized pieces, and then served with your desired toppings. Kaiserschmarrn is a perfect dessert for any occasion, whether you’re looking for a sweet treat to cap off a dinner party or a cozy breakfast to enjoy on a lazy Sunday morning.
Linzer Torte is a traditional Austrian dessert that is enjoyed throughout the Alpine region.
This nutty, crumbly pastry is filled with sweet raspberry jam and topped with a beautiful lattice crust, making it a feast for both the eyes and the taste buds.
Despite its fancy appearance, making Linzer Torte is easier than you might expect, and the recipe from The Delicious Crescent includes step-by-step instructions that will guide you through the process.
It’s made with a buttery pastry dough that’s enriched with ground nuts such as hazelnuts, almonds, or walnuts, this pastry is a Viennese specialty that’s filled with red currant jam, raspberry, apricot, or plum.
Marillenknödel – Apricot Dumplings
Get ready for a taste of the Alpine region with Marillenknödel, a sweet dumpling that’s filled with apricots, and topped with melted butter and breadcrumbs.
These delightful dumplings are a popular dessert in Germany and Austria, and the recipe from All Tastes German provides step-by-step instructions to help you create them in your own kitchen.
Boil them in a pot of water until they float to the surface, then toss them in melted butter and breadcrumbs for a deliciously crispy finish.
These versatile dumplings can be stuffed with a range of fillings, such as plums, strawberries, cherries, chocolate, or even hazelnut spread.
Nusstorte – Nut Cake
Get ready for a sweet treat from the Alpine region with Nusstorte!
This German nut cake is made with only four ingredients: eggs, sugar, bread crumbs, and walnuts. The cake is light and delicate, similar to an Angel Food Cake, and is perfect when served chilled with fresh berries, melted chocolate, or salted caramel sauce.
The recipe from Hildas Kitchen Blog provides easy-to-follow instructions, from separating the egg whites and yolks to beating the whites until stiff and folding in the bread crumbs and walnuts. The cake is then baked for 50 minutes and cooled upside down for an hour.
Palatschinken – Austrian-style Crepes
Palatschinken, a beloved Austrian dessert, is a delicate and thin pancake similar to the French crepe. This recipe from
Just A Pinch has a delightful take on Viennese-style breakfast crêpes. The batter includes brandy, apricot jam, flour, sugar, salt, milk, eggs, and vanilla.
The crepes are cooked one at a time in a nonstick skillet with butter until golden and delicious.
They are then filled with a small amount of brandied jam and rolled up neatly before being stacked on a platter and dusted with powdered sugar.
Indulge in the heavenly goodness of Sachertorte, a dense chocolate cake filled with tart apricot jam and topped with a decadent layer of chocolate icing!
This Viennese dessert has become a beloved treat throughout the Alpine region, pleasing the palates of dessert lovers far and wide. Its origins date back to 1832 when a young apprentice chef named Franz Sacher created the recipe to impress the Austrian State Chancellor. The cake quickly became a cult favorite, and its popularity has only grown since then.
The recipe for the Original Sacher-Torte is composed of simple, yet high-quality ingredients, including butter, sugar, eggs, chocolate, flour, and of course, apricot jam. Its minimalism is a testament to the art of culinary simplicity, making it a cultural classic that has stood the test of time.
Salzburger Nockerl – Salzburg Dumplings (Sweet Soufflé)
Salzburger Nockerl is a dessert that takes your taste buds on a delightful journey to the 17th century Salzburg, Austria.
This sweet dish is light, fluffy and soufflé-like. The recipe from Angies Web involves beating egg whites into a snowy consistency, adding sugar, egg yolks, vanilla extract, flour, and berries to create a fluffy mixture.
This is scooped into a buttered casserole dish and baked to perfection in the oven until it turns golden brown.
The finished dessert is dusted with powdered sugar and served with a berry sauce or jam, making it the perfect sweet treat for any occasion.
Schwarzwälder Kirschtorte – Black Forest Cake
Experience the legendary Black Forest Cake – a classic German dessert that blends rich chocolate cake, velvety whipped cream, and juicy cherries.
This recipe from Recipe Tin Eats uses whipped eggs instead of baking powder or soda for soft, tender layers bursting with chocolate flavor.
Add a cherry syrup made with kirsch and jarred cherries, then top with more cream, cherries, and chocolate shavings for a true feast for the senses.
Don’t forget to pair with a shot of Kirschwasser for the ultimate experience.
Topfenstrudel – Cream Cheese Strudel
This sweet treat consists of a delicate, flaky pastry that’s filled to the brim with a luscious cream cheese filling.
The pastry dough is rolled out ultra thin, then filled with a mixture of Topfen (a fresh cheese similar to quark), eggs, sugar, vanilla, and sometimes raisins. The filling is then rolled up into the iconic strudel shape, and baked to a glorious golden brown.
Not only is this strudel easy to make, but it’s also visually stunning and utterly delicious. Imagine biting into a warm, creamy pastry that’s reminiscent of a blueberry cream cheese Danish. The Living On Cookies recipe is a winner, with a few modifications that take it to the next level.
They’ve doubled up on the cheese filling, added some refreshing lemon zest, and drizzled a sweet and sour lemony glaze on top.
Zuger Kirschtorte – Zug Cherry Cake
This cake is a masterpiece that boasts of thin layers of chocolate sponge cake, generously filled with cherry filling and whipped cream.
Indulge in the mouth-watering Zuger Kirschtorte – a Swiss Cherry Torte with layers of soft sponge cake soaked in kirsch syrup, sweet almond meringue, and a luscious coral pink kirsch buttercream. The crunchy sliced almonds on top add the perfect finishing touch to this irresistible dessert.
Invented in 1921 in Zug, this cake has won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930.
While the recipe for this cake might seem complicated, the end result is truly worth the effort. The cake is made up of four components: Japonaise Meringue, Genoise Sponge, Kirsch Syrup, and Kirsch French Buttercream.
The recipe from Mission Food ensures a soft and tender cake with a boozy flavor from the kirsch. To top it off, the cake is garnished with sliced almonds and confectioners’ sugar, and can be served chilled or at room temperature.
|Apfelstrudel – Apple Strudel||Thin layers of dough filled with apple, cinnamon, sugar, and raisins||Stress Baking|
|Bienenstich – Bee Sting Cake||Sweet yeast cake filled with vanilla custard and topped with caramelized almonds||Kudos Kitchen by Renee|
|Dobos Torte||Sponge cake with chocolate buttercream and caramel topping||Where is My Spoon|
|Germknödel – Sweet Dumplings filled with Plum Jam||Fluffy dumplings filled with plum jam and topped with butter and poppy seeds||Kitchen Stories|
|Kaiserschmarrn – Emperor’s Mess (Shredded Pancake)||Torn pancakes served with powdered sugar and fruit preserves||Daring Gourmet|
|Linzer Torte||Crumbly pastry filled with raspberry jam and topped with lattice crust||The Delicious Crescent|
|Marillenknödel – Apricot Dumplings||Sweet dumplings filled with apricots and topped with melted butter and breadcrumbs||All Tastes German|
|Nusstorte – Nut Cake||Light and delicate nut cake served chilled with berries, chocolate, or caramel||Hildas Kitchen Blog|
|Palatschinken – Austrian-style Crepes||Thin pancakes filled with brandied jam and dusted with powdered sugar||Just A Pinch|
|Sachertorte||Dense chocolate cake filled with apricot jam and topped with chocolate icing||Original Sacher-Torte|
|Salzburger Nockerl – Salzburg Dumplings (Sweet Soufflé)||Light and fluffy sweet soufflé baked with berries and topped with powdered sugar||Angies Web|
|Schwarzwälder Kirschtorte – Black Forest Cake||Chocolate cake with whipped cream and cherry syrup, topped with cherries and chocolate shavings||Recipe Tin Eats|
|Topfenstrudel – Cream Cheese Strudel||Flaky pastry filled with cream cheese, lemon zest, and drizzled with a lemony glaze||Living On Cookies|
|Zuger Kirschtorte – Zug Cherry Cake||Swiss cherry torte with soft sponge cake, almond meringue, and kirsch buttercream||Mission Food|
I’m Griffin and I make my living as a freelance writer and wannabe sci fi author. Besides my obsession with words, I have a few others which may or may not include craft beer, backcountry hikes and spending time with loved ones – preferably in that order. Thanks for checking out my work and I hope you enjoy it!