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What to eat in Western Germany? Top 9 Western German Desserts

Last update: Wed Jan 29 2025
Top 9 Western German Desserts
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01

Dessert

BERGISCHES LAND, Germany
4.3
Bergische Waffles
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Bergische waffles are traditional German waffles originating from the Bergisches Land area. They’re usually made with a combination of flour, sugar, butter, vanilla, eggs, baking powder, and milk. What differentiates these waffles is that they are always heart-shaped but also more crisp and less dense than their Belgian cousins.


Traditional accompaniments include whipped cream and pitted sour cherries. Bergische waffles are usually not served for breakfast but as an afternoon treat, especially on Sundays, when they’re occasionally served with rice pudding.

02

Cookie

FRANKFURT, Germany
4.0
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Bethmännchen have been a Christmas staple in Germany for over 200 years. Hailing from Frankfurt, these cookies are made from marzipan dough that is infused with rose water. Before they are glazed and baked, each cookie is decorated with three almond halves.


Bethmännchen are closely associated with the once influential Bethmann family. The legend says that the family’s pastry chef, who was inspired by a similar dessert known as Frankfurter Brenten, invented the cookies in 1838 and decorated them to honor Bethmann's four sons. 
03

Bread Pudding

RHINELAND-PALATINATE, Germany
4.0
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Kirschenmichel is a buttery German bread pudding enriched with sweet cherries. A common dessert in southern Germany, this sweet treat is typically flavored with cinnamon, cloves, Kirsch liqueur, vanilla extract, or almond extract. Moist and sweet, this bread pudding can be enjoyed warm, at room temperature, or chilled.


It is usually dusted with powdered sugar and accompanied by vanilla custard, whipped cream, or ice cream. Kirschenmichel is generally consumed as a simple after-lunch dessert, but it is sometimes eaten for lunch as well.

04

Cookie

AACHEN, Germany
3.5
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This is a special variety of brown, firm gingerbread that has been baked in Aachen since the 1820s. The term printe refers to the use of carved wooden molds into which the dough is pressed during production. Having been regionally protected, the Aachener Printen may only be produced in Aachen and a few neighboring villages.


The dough is made from flour, sugar, and exotic spices such as cinnamon, aniseed, or ginger, which impart a unique flavor to the gingerbread. Freshly baked Printen are always firm, but because many people prefer their pastries tender, they are also offered in a soft version. 
05

Cookie

FRANKFURT, Germany
n/a
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This traditional Christmas cookie originated in Frankfurt, and it has a long history that dates back to the Middle Ages. Although the recipes may vary, these cookies are usually prepared with a soft dough that incorporates marzipan, orange blossom or rose water, sugar or honey, and flour.


Traditionally, the cakes are formed into squares, and the top is usually imprinted with different patterns or comes decorated with almond halves. Frankfurter Brenten cookies are nowadays mostly available during Christmastime.

06
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Westfälische quarkspeise is a trifle dessert with layers of creamy German quark and whipped cream, tart cherries (such as morello cherries), and crumbled pumpernickel (slightly sweet dark rye bread). Typically flavored with kirsch, amaretto, or rum and vanilla sugar, the dessert is usually assembled in a glass serving dish and enjoyed chilled, and it is often enhanced with chopped or shredded semisweet chocolate.


Although quick and easy to make, this cold layered dessert packs quite a punch of flavor, especially after several hours of setting, which allows for the flavors to combine. This simple sweet treat uses two traditional German ingredients - German quark and Westphalian pumpernickel - which (combined with the tart cherries and additional flavorings) contribute to the dessert’s unique blend of sweet, slightly sour, earthy, and fruity flavors.

07

Cake

FRANKFURT, Germany
n/a
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Frankfurter Kranz is a classic German cake that originated in Frankfurt and was created around 1735. This cake is known for its distinctive crown shape, symbolizing the city's historical association with the German emperors as the place where coronations took place.


The cake consists of multiple layers of sponge cake, which are filled and frosted with a rich buttercream. Often, the layers are interspersed with a layer of red jam, adding a tangy contrast to the creamy filling. The entire cake is then coated with more buttercream and adorned with golden toasted almond brittle, known as krokant, giving it a crunchy texture and an elegant appearance. 
08

Pudding

FRANKFURT, Germany
n/a
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Frankfurter pudding is a traditional pudding originating from Frankfurt, and although there are many versions of hot steamed chocolate pudding throughout the country, this one is considered to be one of the best and richest. It's usually made with a combination of breadcrumbs, egg yolks, egg whites, butter, sugar, grated almonds, chocolate, and rum or strong coffee.


The butter is creamed with sugar until light and fluffy. Egg yolks are blended into the mixture along with melted chocolate, rum or coffee, almonds, and breadcrumbs. The egg whites are beaten until stiff and then folded into the mixture. It's placed into a buttered mold and steamed in a water bath until the pudding is set. 
09

Dessert

RHINELAND-PALATINATE, Germany
n/a
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Schwarzer magister is a traditional dessert that's especially popular in the region of Rhineland-Palatinate. It's usually made with a combination of zwieback rusks (or toasted white bread), prunes, eggs, lemon juice and zest, sugar, cinnamon, heavy cream, and salt.


The prunes, lemon peel, sugar, and cinnamon sticks are boiled in water, and the liquid is poured into a baking dish. It's topped with zwieback, prunes, and another layer of zwieback. The process is repeated until all the prunes and zwieback are used. 

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Western German Desserts