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Romania

This simple dessert consists of thin egg noodles that are cooked in milk, then mixed with whipped egg whites and curd cheese before they are neatly placed between sheets of phyllo pastry. The noodle filling is usually enriched with raisins, cinnamon, vanilla, or lemon zest, and the dessert is typically served warm and dusted with powdered sugar. The invention of the cake is often associated with the Romanian city of Cluj, but who exactly invented it is still a matter of dispute. While one theory claims it was an invention of a Hungarian named Varga, others believe that it first appeared on the menu of a family-owned Darvas restaurant at the beginning of the 20th century. Regardless of its origin, the dessert is common in both Romanian and Hungarian cuisine.

Vargabéles

Serbia

Vasina torta or Vasa's cake is an absolute classic of Serbian cuisine consisting of a walnut sponge base, a creamy filling made with walnuts, chocolate, and oranges, and two additional toppings &ndash; &scaron;aum (a mixture of egg whites, sugar, and a bit of water) and chocolate. The cake dates back to 1908, when it was prepared as a gift from a mother-in-law to her son-in-law, Vasa Čokrljan from Paraćin, who took his wife to Vienna so she could give birth in better conditions than in Serbia. It should be noted that oranges were a real treasure in Serbia in 1908, which is one of the main reasons why this cake was so precious and valuable. Since then, the cake became a staple in every Serbian home, and it is regularly prepared for festive events such as birthdays and weddings.

Vasina torta

These soft, tender Czech doughnuts are prepared with yeasted dough that is occasionally flavored with lemon zest. They are typically round and have a small indentation on the top, which is used to hold all of the delicious filling. Even though they can be baked in the oven, vdolky are usually fried in oil until golden brown. Traditionally, they are enjoyed warm, smothered in jams and topped with whipped cream or crumbled tvaroh cottage cheese.

Vdolky

Exclusively associated with Easter, this traditional Czech cake is prepared with a simple egg-based batter that is baked in a lamb-shaped mold. The buttery, light sponge is occasionally enriched with dried fruit or colorful jelly bits, and the whole cake is either lightly dusted with powdered sugar or covered in chocolate. Since it symbolizes rebirth and the victory of life over death, the sweet ber&aacute;nek is served as the main dessert on Easter Sunday.

Velikonoční beránek

Greece

Venizelika is a traditional sweet hailing from the island of Lemnos, made with ground almonds, grated chocolate, cocoa, liqueur (usually orange- or cherry-flavored liqueur), sugar syrup or powdered sugar, and (sometimes) walnuts. The method of preparation calls for kneading the mixture with brandy and then shaping the almond-chocolate dough into smooth, walnut-sized balls before coating each ball with a vanilla or mastic gum ypovrichio, a type of Greek fondant (also known as a Greek submarine sweet). The dessert is believed to have been named in honor of Eleftherios Venizelos, one of the most prominent politicians and former Prime Minister of Greece who showed a great fondness for the sweet on the occasion of his official visit to the island in 1912, after the island&rsquo;s liberation from the Ottoman Empire. These sweet balls can be found in traditional food shops and bakeries on the island, and they&rsquo;re typically served at special occasions and celebrations such as weddings and engagements.

Venizelika

Verretta is a sweet, chocolate-covered wafer cake that has layers of crispy wafers and sweet cocoa cream for a base, and a filling of hazelnuts, wafers, and soft cocoa cream. The arrow embossed on the dessert&rsquo;s top is a reference to the arrows used by crossbowmen in traditional Sammarinese tournaments in the past, and it is these arrows from which the dessert derives its name. A specialty cake of La Serenissima, verretta is typically enjoyed with a glass of fine dessert wine such as moscato di san marino (San Marino Muscat wine).

Verretta

Verwurelter are traditional Luxembourgish donuts that are made with a combination of flour, butter, yeast, warm milk, sugar, eggs, and salt. The dough mixture is shaped into knots and then deep-fried until golden brown. Light and fluffy, these donuts are typically dusted with powdered or granulated sugar, and they can be enjoyed warm or chilled. In Luxembourg, verwurelter is a festival staple that is traditionally prepared for Fuesecht, the Luxembourgish equivalent of the German Fasching or Karnival.

Verwurelter

Victoria sponge is an English layer cake filled with fruit jam (and sometimes, whipped cream). It was invented by Queen Victoria's cooks in the 19th century, when it was one of the main stars at the Queen's tea parties, along with sandwiches and scones. The jam used in Victoria sponge is usually raspberry or strawberry jam, although modern variations are sometimes filled with apricot and greengage jam. Whipped cream is a 20th-century addition to the filling, and some purists, such as the official Women's Institute, claim that a true Victoria sponge can only have a jam filling. Today, the cake can be found in most English tearooms, where it is typically dusted with caster sugar and served in slices.

Victoria sponge

This layered Icelandic dessert is known as randal&iacute;n or v&iacute;narterta (Vienna cake). Although the cake is incredibly versatile and its exact form and ingredients are often debated, it traditionally consists of thin shortbread layers that are coated with rhubarb, prune, strawberry, or apricot. The cookie-like layers are usually flavored with vanilla, cardamom, or cinnamon, and the entire cake is sometimes garnished with icing. V&iacute;narterta originated in Iceland, but nowadays it enjoys more popularity in Icelandic communities in the United States and Canada. The cake is a Christmas favorite, but it can also be served on other special occasions.

Vínarterta

Portugal

Viriato is a traditional cake from the Viseu region of Portugal made from a sweet bread dough filled with a mixture of eggs, sugar, and grated coconut, giving it a distinctive yellow color and soft texture with a light coconut aroma. The cake is shaped into a "V" to honor the mythical hero Viriato. Originating in 1955, local bakers first made it to create a regional specialty. Viriato is popular in Viseu, enjoyed for breakfast or as a snack, and often given as a gift during festive occasions.

Viriato

Croatia

Virov&rsquo;tički krumpir kolač is a sweet cake originating from the town of Virovitica. What differentiates this cake from a plethora of other Croatian cakes are its key ingredients &ndash; potatoes. Apart from potatoes, the cake is made with flour, lard, sugar, eggs, salt, cinnamon, ground cloves, lemon zest, and homemade fruit jam. After the dough has been prepared, it is brushed with fruit jam, covered with the rest of dough, then baked in the oven until golden brown. Before serving, this tasty cake is traditionally sprinkled with powdered sugar and cut into squares.

Virov'tički krumpir kolač

Once an essential element of the local diet, this fig-based treat is nowadays regarded as an authentic delicacy and the most popular souvenir of the island of Vis. It is prepared with dried figs that are mashed alongside fennel and rakija into a thick mixture. Additional ingredients usually include almonds and sometimes various herbs, and the final product is pressed into a round, flat shape that is left to dry. Vi&scaron;ki hib has a long shelf life, and it is traditionally preserved wrapped into rosemary or bay leaves, which are also used to provide an additional, subtle flavor. It is believed that the name of this traditional treat stems from hljeb, a local term for bread, reflecting how important the product once was. Today it is mainly enjoyed as a snack or a dessert, thinly sliced and usually accompanied by fragrant local liqueurs.

Viški hib

Sour cherry baklava is a popular Turkish dish &ndash; its refreshing and light fruit filling delivers just enough tartness to serve as a nice contrast to this sugar-laden dessert. Though the sourness of cherries goes hand in hand with the lemon-flavored syrup, vişneli baklava is also often enjoyed with a dollop of kaymak, Turkish clotted cream.

Vişneli baklava

These small Portuguese pastries hail from Braga. They consist of a pastry base and a sweet filling that combines egg yolks, sugar, and almonds. The cakes have a centuries-old tradition and were initially prepared by Franciscan nuns at the former convent dos Rem&eacute;dios that was once located in Braga. The tradition of preparing vi&uacute;vas was kept alive until the mid-20th century, when they completely disappeared. With the help of old transcripts, the recipe was rediscovered and vi&uacute;vas were reintroduced as a signature local dessert.

Viúvas

A smooth texture and the richness of flavor are some of the characterizing features of a traditional Dutch custard known as vla. The custard is made with milk, sugar, flavorings, a thickening agent, and sometimes, eggs. There are numerous flavors to choose from: caramel, vanilla, chocolate, or raspberry. For special events, such as Queen's Day or important soccer matches, vla is often flavored with oranges in order to mimic the colors of the Dutch flag. Vla is usually sold in cartons in supermarkets, and it is consumed either as a dessert or as a snack.

Netherlands

El vlaai es un pastel dulce originario de la provincia de Limburgo. Consiste en una base de levadura y un relleno de natillas cremosas cubiertas con streusel, una cobertura desmenuzable. El pastel tiene una rica historia: primero lo consumían las tribus germánicas que solían rociar la masa con jugo de frutas o miel, y más tarde, se utilizó en los monasterios como un pan especial para los sacrificios. Con el paso de los años, el vlaai se trasladó a Maastricht, donde se utilizaba en festividades y celebraciones como cumpleaños y bodas. Hoy en día, existen numerosas variedades de vlaai, rellenas de chocolate, arroz con leche o frutas como cerezas, fresas, manzanas y plátanos.

Vlaai

Vodnjanski pampagnac is a traditional dessert originating from Vodnjan in the Istria region. It's made with a combination of flour, honey, oil, almonds, cloves, nutmeg, cinnamon, rum, lemon juice, and dark chocolate. The ingredients are mixed with flour and warm honey, and the mixture is shaped into small balls that are baked in the oven over medium heat. Once baked, the pampagnaci should be very hard, and after a few days they will soften and develop their unique aromas and flavors. These sweet treats were traditionally prepared on November 11, St. Martin's Day, and the pampagnaci are usually served with a glass of dessert wine such as Muscat.

Vodnjanski pampagnac

Vojvođanski koh or koh od griza is a simple, rustic cake made with eggs, sugar, semolina, milk, and vanilla sugar. It consists of two components: a sponge cake and sweetened boiled milk, which is poured over the sponge while both are still hot. Recipes do vary in either the ingredients or preparation method. For example, some will have both semolina and flour in the sponge, while others will also have custard on top of the sponge. Vojvođanski koh should be served well chilled, perhaps with some fruit on the side.

Vojvođanski koh

Wagashi are traditional Japanese sweets that are usually made from natural, plant-based ingredients such as grains and azuki beans. The sweet treats are typically served with tea and are classified into three categories: namagashi (fresh confectionery), han namagashi (half-dry confectionery), and higashi (dry confectionery). Wagashi is characterized by its design, so in spring, when cherry blossom is in full bloom, the producers make wagashi in cherry blossom shapes, using cherry petals or leaves. The origins of these sweets date back to the Yayoi Era when there was nothing more than natural nuts, fruits, and berries, so wagashi was influenced by the grain processing skills introduced from China. Most of the basic forms of wagashi seen today are derived from that era. The introduction of sugar helped in further development of wagashi, and during the early Edo Period, the sweets developed into numerous varieties and started to be used at tea ceremonies, given as gifts, or consumed as afternoon snacks. After that, wagashi was perfected into the style that we know and love today.

Wagashi

W&auml;he is a delicious Swiss tart made in sweet and savory versions. The sweet version is prepared with seasonal fruits such as plums, apricots, rhubarb, and apples, while the savory ones typically include cheese, spinach, or onions, similar to the French quiche. It is believed that the first versions of w&auml;he were baked at home with leftover bread dough. Even though w&auml;he was considered a poor man&rsquo;s meal in the past, over time, the dish became popular with the middle class and was often consumed during fasting or on Fridays. Nowadays, both the sweet and the savory versions are prepared throughout the country.