Denmark also shares many dishes and influences with surrounding Nordic countries, such as Sweden, Finland, and Norway. Danish desserts are heavily inspired by other desserts, cultures, and bakers throughout Europe. Specifically, the famous Danish pastry wienerbrød was first developed by Austrian bakers who immigrated to Denmark during a worker's strike. Other European desserts, such as profiteroles and riz à l'impératrice, have inspired the development of Danish desserts. Frequently used ingredients include butter, sugar, various flours, dried fruit, nuts, chocolate, and different spices. Characterized by its cold climate, Denmark features desserts consisting of fruits that can survive the long, frigid winters, such as apples, redcurrants, cherries, cloudberries, and plums. A Danish pastry is a multilayered, laminated sweet pastry; a derivative from the viennoiserie tradition. Types include: Kringle: Pastry flavored with almonds and butter, then rolled into a ring-shape Kagemand: Boy- or girl-shaped cake made from brown-sugar-topped dough. A Danish cookie is typically made from butter, flour, and sugar, with additional ingredients when needed. Types include: Pebernødder: a small cookie flavored with cardamom, cinnamon, mace or nutmeg, cloves, and white pepper Vaniljekranse: vanilla butter cookie. Flødekager Profiterole with a moist cream or custard filling. Lagkage Layer cake with alternating layers of cream, sponge cake, or jam. Risengrød Rice pudding with cinnamon. Risalamande Rice porridge dessert typically topped with fruit jam. Citronfromage Lemon mousse dessert typically topped with whipped cream. Frugtsalat Salad mixed with various fruits, nuts, chocolate, and marzipan, then topped with vanilla custard. Brunsviger Crispy, square cake topped with brown sugar and cream. Koldskål Drink made from buttermilk with yogurt, sugar, lemon juice, vanilla extract, and eggs.