When you travel to Europe, don't just buy things and look at the scenery, because the food there is also fascinating. Here are six can't-miss European-style pastries.

1. Austria: Sachertorte

This is a rich-flavored chocolate cake with apricot plum jam in the middle and a thick layer of chocolate sauce on the outside. It has a pure taste and excellent taste. It is an Austrian national treasure cake.

This supremely classic cake is said to have been invented inadvertently by an apprentice. At that time, Vienna's famous Sacher Hotel (Hotel Sacher) was going to receive a VIP. Unfortunately, the chef of the hotel suddenly fell ill. In desperation, the then-apprentice Franz Sacher had to take on the heavy responsibility.

He baked this delicious chocolate cake on a whim, which was greatly appreciated by the guests. Since then, the Sacher Cake has become a national sensation.

At the same time, the descendants of the inventor Franz have also engaged in a decades-long dispute over the ownership of the Sacher Hotel with the operator of the Sacher Hotel.

2. France: Macaron small round cake (Macaron)

When it comes to the best dessert in France, many people do not hesitate to award this honor to the macarons. This is a French dessert made with egg whites, almond flour, white sugar, and icing sugar.

It is filled with jam, cream, or chocolate sauce between biscuits. It is colorful and rich in taste. The origin of the small round cake can be traced back to the 16th century. At that time, the macaron small round cake made by the Ladule cake shop in Paris was famous all over the world and was very popular with everyone.

However, the production process of this delicious small round cake is very cumbersome. "Making a perfect macaron can be said to be an elaborate art, and it can even be said to be a challenge for the world's top pastry chefs."

3. Belgium: Gateau St. Honore

This is a fluffy and flaky dessert made mainly of whipped cream with delicious chocolate cream puffs in the center and topped with some caramel. Known as the "Patron Saint of Pastry Chefs".

This brioche originally originated in France, but the Belgian version is even tastier. It is said that due to the constant friendly competition between Belgian and French pastry chefs, many Belgian pastry chefs worked hard on this brioche to make it taste and texture better, which eventually made it a classic.

4. Netherlands: Limburg pie

Originating from the Limburg region in the south of the Netherlands, this fruit pie is sweet and soft, with a simple form. The crust is usually baked with a mixture of eggs, milk, and some small crumbs, and the filling is filled with fruits such as apricots, apples, or cherries.

The skin of Limburg fruit pie is not crunchy, it tastes more like bread, but this does not affect its excellent taste and deliciousness. On a cold winter day, a piece of fruity Limburger pie with a cup of hot coffee is really a great treat!

5. Germany: Black Forest cake

Today, in the international pastry circle, there is still a lot of controversy about the origin of the Black Forest cake. Is this chocolate cake originated in the Black Forest region of Germany or France?

There is still no definite answer to this question. Although there are unique Black Forest cakes in various European countries, Germany's Black Forest cakes are still the best.

Like Black Forest cakes in other regions, Germany's Black Forest cake is also made of chocolate and whipped cream, and there are cherries in the middle of the cake.

6. Switzerland: Carac

For a long time, Swiss pastry chefs like to freely add almond flour and hazelnut flour to the pastry, thus creating a series of delicious pastries with unique flavors. Nuts are the most expensive ingredient in this pastry making, so they also add a luxurious touch to the pastry. This Swiss Carac pastry has a variety of nutty flavors and is the signature pastry of many dessert shops. The crust of this pastry is filled with a thick chocolate sauce and finely coated with ground almonds. At the same time, the pastry is carefully dotted with a layer of bright green frosting, which makes the whole pastry extraordinarily attractive and mouth-watering!