Desserts of the World Trivia Word Search

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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 '_ _ _ _ _.'

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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