Sweets, already known in ancient times, were not very common because their preparation  required sugar. Honey, eggs, flour of wheat or oats, milk and wine were the first ingredients of the desserts, enriched according to the geographical areas with dried fruit, dates, figs, quinces or cheese. Until the 15th century, the recipe only for offelle and pancakes; the leap from the domestic production of sweets to the relatively more widespread one does not go back to before the 16th century.  The queens of filled pastry appeared only at the end of the 1600s, displayed in the first laboratory shops. The Linz or Viennese, the oldest of the cakes with butter dough, dates back to the early 1800s, while the Sacher, the most famous of the egg-based cakes, was only created in the early 1800s.