Desserts of the World Trivia Word Search

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

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

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

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

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

A Hungarian confectioner's 1885 caramel-glazed layer cake proved so popular it was named in his honor.

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

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

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

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

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

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

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

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

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

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

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

Sicilian bakers layer sponge cake with sweetened ricotta and candied fruit to create this Italian dessert.

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

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

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

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

Portugal's traditional Christmas ring cake, studded with candied and dried fruit, is called this 'king's cake.'

Chinese families eat a layered rice cake by this name during the Double Ninth Festival each autumn.

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

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

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

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

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

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

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

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

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

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

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

A New York pastry chef combined a croissant and a doughnut in 2013 to create this trademarked hybrid pastry.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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