Almond cakes

A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, , in Czech bábovka [ˈbaːbofka], and, in France, kouglof '''', kougelhof, or kougelhopf, in the Netherlands tulband, short for tulbandcake'') is a cake traditionally baked in a distinctive ring mould, similar to Bundt cake, but leavened with baker's yeast.

Hungarian cake

Finnish pastry flavored with almonds and arrack or rum

cake served at Christmas time

type of layer cake

small French almond cake

A '''''''''' () is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It is usually served chilled and accompanied by fruit.

Italian chocolate and walnut cake

' (), (Norwegian) or ' (Icelandic) is a traditional Danish and Norwegian confection, often eaten on special occasions in Scandinavia. In English, the name means 'wreath cake'. In Norway it is alternatively referred to as '''''' (English: 'tower cake') and often prepared for Constitution Day celebrations, Christmas, weddings, and baptisms. In Denmark it is typically eaten as part of New Year celebrations, while a variation of the cake, '''''' (English: 'cornucopia'), is traditionally served at weddings and baptisms.

Basque cake

Cantonese pastry with winter melon, almond paste, sesame and five spice powder inside thin flaky pastry

Swiss cake

French pastry

dessert from Rab, Croatia

type of tunisian cake

traditional Belgian almond sponge cake

The Vitréais, known in Breton as Gwitregad, is a Breton cake. It is a specialty of Vitré, a city in eastern Brittany, France. It is a cake made of apples with salted butter caramel, eggs and almonds.

The fraisier is a strawberry cake made of an almond sponge cake or meringue, pastry cream, and strawberries. The pastry is typically made during strawberry season, as the crucial ingredient is the strawberries. The name derives from the French word for strawberries, fraises. It is a classic among French entremet desserts. According to the New York Times the required construction is often elaborate. thumb|Fraisier (strawberry shortcake) The cake's origin dates back to a cake created by Auguste Escoffier at the end of the 19th century that included fresh strawberries. The recipe appears in his G

A friand is a small almond cake, popular in Australia and New Zealand, closely related to the French financier.

Norwegian sponge cake baked with meringue, vanilla cream and almonds