Austria's cuisine is derived from that of the Austro-Hungarian Empire. Austrian cuisine is mainly the tradition of Royal-Cuisine ("Hofküche") delivered over centuries. It is famous for its well-balanced variations of beef and pork and countless variations of vegetables. There is also the "Mehlspeisen" tradition of bakeries, which created particular delicacies such as Sachertorte, "Krapfen" which are doughnuts usually filled with apricot jam or custard, and "Strudel" such as "Apfelstrudel" filled with apple, "Topfenstrudel" filled with a type of cheese curd called "topfen", and "Millirahmstrudel" (milk-cream strudel).