Editing German cuisine (section)

== Desserts ==

{{see also|List of German desserts}}A wide variety of [[cake]]s, [[tart]]s and [[Pastry|pastries]] are served throughout the country,<ref name="Heinzelmann 2008 p. 94">{{cite book | last=Heinzelmann | first=U. | title=Food Culture in Germany | publisher=Greenwood Press | series=Food culture around the world | year=2008 | isbn=978-0-313-34494-7 | url=https://books.google.com/books?id=JhapoF1nfwQC&pg=PA94 | access-date=30 November 2017 | page=94}}</ref><ref name="Ensminger Ensminger 1993 p. 579">{{cite book | last1=Ensminger | first1=M.E. | last2=Ensminger | first2=A.H. | title=Foods & Nutrition Encyclopedia, Two Volume Set | publisher=Taylor & Francis | year=1993 | isbn=978-0-8493-8980-1 | url=https://books.google.com/books?id=XMA9gYIj-C4C&pg=PA579 | access-date=30 November 2017 | page=579}}</ref> most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly in cakes. [[Cheesecake]] is also very popular, often made with [[quark (cheese)|quark]]. ''[[Schwarzwälder Kirschtorte]]'' (Black Forest cake, made with cherries) is probably the most well-known example of a wide variety of typically German [[torte]]s filled with whipped or butter cream.<ref name="Castella 2010 p. 97">{{cite book | last=Castella | first=K. | title=A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far – Honey Cakes to Flat Cakes, Fritters to Chiffons, Meringues to Mooncakes, Tartes to Tortes, Fruit Cakes to Spice Cakes | publisher=Storey Pub. | year=2010 | isbn=978-1-60342-576-6 | url=https://books.google.com/books?id=GLa2Gn1YRd4C&pg=PA97 | access-date=30 November 2017 | page=97}}</ref>

[[Image:Rote Grütze Vanillesauce 2.jpg|thumb|left|[[Rote Grütze]] with vanilla sauce]]

German [[doughnut]]s (which have no hole) are usually balls of yeast dough with jam or other fillings, and are known as ''[[Berliner (pastry)|Berliner]]'', ''Pfannkuchen'' (in Berlin and Eastern Germany),<ref name="Sachsenroeder 2009 p. 170">{{cite book | last=Sachsenroeder | first=A. | title=CultureShock! Berlin: A Survival Guide to Customs and Etiquette | publisher=Marshall Cavendish International (Asia) Ptd Limited | series=Culture shock! | year=2009 | isbn=978-981-4435-29-1 | url=https://books.google.com/books?id=bQqJAAAAQBAJ&pg=PA170 | access-date=30 November 2017 | page=170}}</ref> ''Kreppel'' or ''Krapfen'', depending on the region.<ref name="Davey GmbH Zhen 2015 p. 59">{{cite book | last1=Davey | first1=J. | last2=GmbH | first2=W. | last3=Zhen | first3=C. | title=Wimdu City Guides: No. 1 Berlin: Berlin Travel Guide | publisher=Wimdu GmbH | year=2015 | url=https://books.google.com/books?id=44zMBgAAQBAJ&pg=PA59 | access-date=30 November 2017 | page=59}}</ref><ref name="Anderson 2016">{{cite web | last=Anderson | first=Emma | title=Learning Germany: 9 things Germans have WAY too many words for | website=The Local | date=6 September 2016 | url=https://www.thelocal.de/20160906/9-simple-things-that-germans-have-way-too-many-words-for | access-date=30 November 2017}}</ref> ''Eierkuchen'' or ''Pfannkuchen'' are large (usually around 20–24&nbsp;cm in diameter), and relatively thin (~5mm) pancakes,<ref>{{cite book | last=Rector | first=G. | title=Dine at Home with Rector: A Book on what Men Like, why They Like It, and how to Cook it | publisher=E.P. Dutton & Company, Incorporated | year=1937 | url=https://books.google.com/books?id=1SVEAAAAYAAJ | access-date=30 November 2017 | page=112}}</ref> comparable to the French ''[[crêpe]]s''. They are served covered with sugar, jam or syrup. Salty variants with cheese, ground meat or bacon exist as well as variants with apple slices baked in (called ''Apfelpfannkuchen'', literally for ''apple pancakes''), but they are usually considered to be main dishes rather than desserts. In some regions, ''Eierkuchen'' are filled and then wrapped. The word ''Pfannkuchen'' means pancake in most parts of Germany.<ref name="Anderson 2016"/>

[[File:Apple Strudel.png|thumb|Apple [[strudel]] ({{langx|de|Apfelstrudel}}), a traditional Austrian and Bavarian dessert, served with [[powdered sugar]] on top and [[vanilla sauce]] underneath]]
A popular dessert in northern Germany is ''[[Rote Grütze]]'', red fruit pudding, which is made with black and red currants, raspberries and sometimes strawberries or cherries cooked in juice with corn starch as a thickener.<ref name="Heinzelmann 2008 p. 107">{{cite book | last=Heinzelmann | first=U. | title=Food Culture in Germany | publisher=Greenwood Press | series=Food culture around the world | year=2008 | isbn=978-0-313-34494-7 | url=https://books.google.com/books?id=JhapoF1nfwQC&pg=PA107 | access-date=30 November 2017 | page=107}}</ref> It is traditionally served with cream, but also is served with [[vanilla]] sauce, milk or whipped cream.<ref name="Heinzelmann 2008 p. 107"/> ''Rhabarbergrütze'' (rhubarb pudding)<ref name="Heinzelmann 2008 p. 81">{{cite book | last=Heinzelmann | first=U. | title=Food Culture in Germany | publisher=ABC-CLIO | series=Food Culture around the World | year=2008 | isbn=978-0-313-34495-4 | url=https://books.google.com/books?id=ULLygtLOI-kC&pg=PA81 | access-date=30 November 2017 | page=81}}</ref> and ''Grüne Grütze'' (gooseberry fruit pudding) are variations of the ''Rote Grütze''. A similar dish, ''Obstkaltschale'', may also be found all around Germany.<ref>{{Cite journal|last=Butturini|first=Paula|date=26 May 1991|title=FARE OF THE COUNTRY; Fruity Desserts in Germany.|journal=The New York Times|issn=0362-4331|via=Cengage Learning, Inc.}}</ref>

[[Ice cream]] and [[sorbet]]s are also very popular.<ref>{{cite book | last=Commission | first=European | title=The Single Market Review: Impact on the market. Processed foodstuffs | publisher=Kogan Page | issue=v. 1 | year=1997 | isbn=978-0-7494-2311-7 | url=https://books.google.com/books?id=L6hVMkK1fjUC | access-date=30 November 2017}}</ref> Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, which began around the mid-1850s, becoming widespread in the 1920s.<ref>{{cite book | last1=Lubinski | first1=C. | last2=Fear | first2=J. | last3=Pérez | first3=P.F. | title=Family Multinationals: Entrepreneurship, Governance, and Pathways to Internationalization | publisher=Taylor & Francis | series=Routledge International Studies in Business History | year=2013 | isbn=978-1-135-04493-0 | url=https://books.google.com/books?id=_pR_4jOgUG4C&pg=PA209 | access-date=30 November 2017 | page=209}}</ref> ''[[Spaghettieis]]'', which resembles spaghetti, tomato sauce, and ground cheese on a plate, originated in Germany and is a popular ice cream dessert.<ref name="Kwak 2012">{{cite web | last=Kwak | first=Chaney | title=Ice Cream Around the World: _Spaghettieis_ in Germany | website=Condé Nast Traveler | date=20 July 2012 | url=https://www.cntraveler.com/stories/2012-07-20/spaghetti-ice-cream-germany-dessert | access-date=30 November 2017}}</ref>