From Kaiserschmarren to Macarons: the magic of Traditional Sweets

Kaiserschmarren was born at the court of Emperor Franz Joseph I, from whom it takes its name (literally “Emperor’s pancake”). The story goes that this dessert resulted from a mistake: a failed pancake, broken into pieces and caramelized, was served to the Emperor, who liked it so much that it became a royal dish. Though less famous than the Sachertorte, this soft, fluffy shredded pancake, dusted with powdered sugar and often served with plum or raspberry jam, is a delight. Modern packaging technologies now allow the preservation of its fluffy texture and captivating aroma, making it ideal for international markets.

Pastéis de nata, also known as “pastéis de Belém,” are among Portugal's most representative sweets. Originating in the Jerónimos Monastery in Belém, near Lisbon, they were created in the 18th century by monks as a way to use up leftover egg yolks from wine and starched linen production. These small puff pastry shells are filled with a custard made of egg yolks, sugar, and cream, baked until the surface is slightly caramelized. Perfect both warm and cold, their packaging requires specific techniques to preserve the crispness of the pastry and the creaminess of the filling.

Macarons are small masterpieces of French patisserie, recognizable for their bright colors and creamy fillings. Made with a base of almonds, egg whites, and sugar, they contain ganache, jams, or buttercreams in a variety of flavors such as vanilla, raspberry, or pistachio. While their origins date back to the Middle Ages, the modern version was perfected by Parisian pastry chefs in the 19th century. Due to their delicate nature, packaging requires particular care to preserve both their fragrance and appearance. Over recent years, these elegant treats have won over consumers across the continent.

Kanelbullar, or cinnamon rolls, are a type of sweet yeasted pastry that embodies the cozy spirit of Swedish culture. Their popularity is closely tied to fika, the traditional Swedish coffee break where people share coffee and sweets in good company. The recipe includes cinnamon and cardamom, spices typical of Scandinavian cuisine, which give the rolls a warm, inviting aroma. Proper packaging ensures that their spiced fragrance remains intact.

Baumkuchen is a masterpiece of pastry craftsmanship, often referred to as “the king of cakes.” Its preparation involves layering thin layers of batter on a rotating spit, a process that requires great skill and patience. This dessert is glazed with sugar or chocolate and is typically served on special occasions, such as weddings or ceremonies. Its packaging must be handled with extreme care to preserve its freshness and layered structure, making it ideal for export—particularly to Japan, where Baumkuchen is especially popular.

Behind every dessert lies a story of care and passion, often deeply rooted in the history of the country it represents. Packaging plays a crucial role in ensuring these creations arrive intact to consumers worldwide. Tenco’s bottling, dosing, and packaging systems, designed for any type of consistency, guarantee the highest yield of raw materials, enhancing the flavor of traditional European sweets while respecting their fragrance, texture, and aesthetics.