Desserts of the World Trivia Word Search

Eastern European Jewish bakers created this braided, swirled yeast bread filled with chocolate or cinnamon.

Despite its name, this jam-or-cream-filled rolled sponge actually originated in Britain, not the Alps: '_ _ _ _ _ roll.'

Dozens of thin spiced layers, baked one at a time, make up this striking Malaysian cake from Sarawak.

Despite its name, this custard-filled, chocolate-glazed cake is Massachusetts' official state dessert: '_ _ _ _ _ _ cream pie.'

An Austrian confection of marzipan, nougat and pistachio, dipped in chocolate, is named for a famous composer: '_ _ _ _ _ _ Kugel.'

Eleven marzipan balls, representing the apostles minus Judas, decorate this British Easter fruitcake.

Dutch colonial cooks in Indonesia created this spiced 'thousand layer' cake, baked one thin layer at a time.

This Indian fried pastry dumpling, filled with khoya and dried fruit, is a signature treat of the Holi festival.

This French dessert layers crisp almond or hazelnut meringue disks with buttercream or whipped cream.

Made from equal weights of butter, sugar, eggs and flour, this dense British cake became a colonial baking staple: '_ _ _ _ _ cake.'

A dense, chewy spiced cake packed with nuts and candied fruit, this dessert hails from Siena, Italy.

This Filipino rice cake is traditionally cooked over hot coals in a clay pot lined with banana leaves.

A Bulgarian painter's surname gives its name to this beloved walnut-and-chocolate layer cake.

Wrapped in a malingo leaf for steaming, this Nepali sweet is made from millet flour and khoya.

Shaped like a small gold ingot, this French almond cake is said to be named for the bankers who loved it.

Portuguese traders introduced the recipe for this fluffy honey sponge cake, now a specialty of Nagasaki, Japan.

Coffee-soaked ladyfingers and mascarpone cream make up this Italian dessert, whose name means 'pick me up.'

This delicate Bengali sweet is made by kneading fresh paneer-like cheese with sugar and often cardamom.

Thin layered dough is deep-fried and dipped in sugar syrup to make this crispy sweet from eastern India.

A dome of sponge cake, cream and raspberry jam under green marzipan makes up this Swedish '_ _ _ _ _ _ _ _ cake.'

Created in the Uruguayan city of Paysandu, this dessert layers sponge cake, meringue, dulce de leche and cream.

This chewy Turkish confection from Mersin is made from carrots, nuts and desiccated coconut.

Named for the three kinds of milk it's soaked in, this Latin American sponge cake is called '_ _ _ _ Leches cake.'

This dense, fudgy American chocolate bar dessert was invented in the late 1800s and named for its color.

A distinctive fluted ring mold shapes this yeasted Central European cake, popular across Austria and Germany.

Dusted heavily in powdered sugar, this German fruit-and-nut Christmas bread hails from the city of Dresden.

Layers of paper-thin phyllo, chopped nuts and honey syrup make up this pastry, beloved across Turkey and the Middle East.

Toasted marshmallow and chocolate are sandwiched between graham crackers to make this American campfire treat.

Wafer-thin pastry is rolled around an apple filling to make this classic Austrian dessert.

Ground peanuts, sugar and cassava flour are pressed into this crumbly Brazilian candy.

Despite being named for an Italian port city, this dense British fruitcake became a Victorian teatime staple.

Date, pistachio or walnut fillings hide inside this Middle Eastern shortbread cookie, traditionally eaten at Eid.

Soft Indian cheese dumplings are soaked in sweetened, cardamom-scented cream to make this Bengali dessert.

Swedes love this deliberately underbaked, gooey chocolate cake whose name literally means 'sticky cake.'

This light French sponge cake, whisked from whole eggs and sugar, forms the base for countless other cakes.

This baked egg custard, topped with a layer of soft caramel, is popular across Spain and Latin America.

A tiny plastic baby is hidden inside this ring-shaped, French Catholic-rooted pastry eaten in New Orleans: the '_ _ _ _ _ _ _ _.'

A torch-caramelized sugar crust tops a rich custard base in this classic French dessert.

A distinctive fluted ring pan, popularized in 1950s America, gives its name to this style of cake.

Invented in 1927 by a Los Angeles insurance salesman, this airy American cake is made with vegetable oil.

This spiced European treat, often baked into cookies and houses at Christmas, is named for a pungent root: '_ _ _ _ _ _bread.'

Square pillows of fried dough, buried in powdered sugar, are the official state doughnut of Louisiana.

This Scottish fruitcake is traditionally topped with a ring of whole blanched almonds before baking.

This French molded dessert lines a bowl with ladyfingers or bread around a fruit or custard filling.

Spun sugar threads make up this fluffy Persian confection, sometimes called Persian fairy floss.

Peanuts bound in hardened jaggery syrup form this crunchy Indian brittle, famous from the town of Lonavala.

Vienna's famous apricot-glazed chocolate cake, invented in 1832, is called '_ _ _ _ _ _ torte' after its pastry chef.

Bright orange spirals of fried batter are soaked in sugar syrup to make this crunchy South Asian sweet.

A rich lotus-seed or bean paste filling hides inside this Chinese pastry eaten during the Mid-Autumn Festival.

Cashews ground into a sweet fudge and cut into diamond shapes make this popular Indian sweet.

This Mexican caramel, made from slowly cooked goat's milk, hails from the city of Celaya.

Ridged fried dough pastry, often dusted in sugar and dipped in chocolate, is a Spanish and Latin American favorite.

This Lithuanian 'tree cake' is baked on a rotating spit over an open flame, forming spiky ridged layers.

Ground almonds and sugar are worked into a smooth paste to make this confection, popular across Germany and Scandinavia.

Named for its resemblance to the underground fungus, this ganache-centered chocolate treat traces to 1890s France.

A German chocolate cake layered with cherries and kirsch-soaked cream takes its name from the Black '_ _ _ _ _ _' region.

Saffron-scented milk fudge, famously made in the Indian city of Mathura, gives us this popular sweet.

This Indian treat of deep-fried milk-solid balls soaked in rose syrup is called gulab '_ _ _ _ _.'

This dome-shaped Milanese sweet bread, studded with candied fruit, is a fixture of Italian Christmas tables.