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Gateau
A layer cake (US English) or sandwich cake (UK English) is a cake consisting of multiple stacked sheets of cake, held together by frosting or another type of filling, such as jam or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible. Popular flavor combinations include the German chocolate cake, red velvet cake, Black Forest cake, and carrot cake with cream cheese icing. Many wedding cakes are decorated layer cakes. In the mid-19th century, modern cakes were first described in English. Maria Parloa's ''Appledore Cook Book'', published in Boston in 1872, contained one of the first layer cake recipes. Another early recipe for layer cake was published in ''Cassell's New Universal Cookery Book'', published in London in 1894. Older forms An older form of laye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gâteau Basque
Gâteau Basque (; "cake of the house") is a traditional dessert from the Northern Basque region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the Southern Basque region of Spain. Description Typically Gâteau Basque is constructed from layers of a butter-sugar wheat flour pastry dough (in this case ''pâte sablée'', not ''brisée'') with a filling of either black cherry jam or almond or vanilla pastry cream. It has been argued that only black Xapata cherries native to the Basque Country should be used. The type of dough used may vary a little. If butter is warmed before mixing with flour the dough will be called ''pâte sucrée''. If it is cold the mixing process will require more work and the dough is called ''pâte sablée'' (it is crumblier). The resulting textures are a little different but mostly for the initiated taster. The flour used is a soft wheat flour with little mineral content (that is, a refined ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Cake
A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake. History The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound cake by introducing the possibility of creating lighter, fluffier cakes using these traditional combinations of ingredients, and it is this transformation that brought about the modern butter cake. Ingredients and technique Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Forest Cake
Black Forest gâteau or Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert (), literally "Black Forest Cherry-torte". Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions, sour cherries are used both between the layers and for decorating the top. Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the cake. Other spirits are sometimes used, such as rum, which is common in Austrian recipes. German law mandates that any dessert labeled must have kirschwasser. History The dessert is not directly named after the Black Forest mountain range in southwestern Germany. According to one school of thought, the name is derived from the specialty liquor of that region, known as '' Schwarzwälder Kirs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as wedd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe
A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. In 472, Roman Pope Gelasius I offered (later said Crêpes) to French pilgrims that were visiting Rome for the Chandeleur. They brought the dish back to France, and the day also became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of Groundh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as wedd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petits Fours
A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, ''petit four'' (), meaning "small oven". History and etymology In 18th and 19th century France, gas ovens did not exist. Large brick (Dutch design) ovens were used, which took a long time to heat up to bake bread, but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking ''à petit four'' (literally "at small oven"), a lower temperature which allowed pastry baking. Types Petits fours come in three varieties: * ''Glacé'' ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets * ''Salé'' ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets * ''Sec'' ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries In a French patisserie, assor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torte
A torte (from German ''Torte'' ( (in turn from Latin via Italian ''torta'')) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruit. Ordinarily, the cooled torte is glazed and garnished. Tortes are commonly baked in a springform pan. Sponge cake is a common base, but a torte's cake layers may instead be made with little to no flour, using ingredients such as ground nuts or breadcrumbs. Origin The best-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte, and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such as the French Gâteau St. Honoré. In Hungary, Czech Republic, Slovakia, Ukraine, and Russia cakes are usually called tortes without differentiating between ''cake'' and ''torte''. In Polish, as an example, the word ''torte'' is translated into Polish as ''tort'', but ''tort'' can be also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stack Cake
Stack cake, also called apple stack cake, is a stack of cakes layered with filling. Traditionally the cakes are made in a cast iron skillet, but they can be baked as well. The cake batter itself is made with molasses, and makes a crisp cake, similar to shortbread or biscuit. The apple filling for the cake can be made with applesauce, apple butter, apple jelly, re-hydrated preserved apple rings, or other types of filling can be used such as apricot, date and raspberry. The cake is a specialty of Appalachian cuisine. Origin An origin story proposed by Sidney Saylor Farr in 1983 is that stack cakes were a local substitute for layered wedding cake, which were prohibitively expensive. According to the legend, women would each donate a layer of cake, however, this is doubtful, because stack cakes require at least two days for the apple filling and cake flavors to combine. It's said that anyone eating the cake without waiting would wonder "what all the shouting was about". Another prop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spekkoek
Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine. Spekkoek is popular in Indonesia and is served as a holiday treat, especially for ''natal'', '' imlek'', and ''lebaran''. It is also served or given as gifts during many local festivities such as at birthday parties and weddings. In the Netherlands, the sliced cake can be found in most grocery stores and Asian markets (Tokos). It is traditionally served for dessert in rijsttafel. It is also a very popular dessert in Hadhramout. Etymology The Dutch term spekkoek translates literally as pork belly (or bacon) cake, a name deri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sarawak Layer Cake
The Sarawak layer cake, known as kek lapis Sarawak (meaning "Sarawak layer cake") or kek lapis moden Sarawak in Malay, is a layered cake from the state of Sarawak in Malaysia. This cake can be found almost everywhere in the Malaysian state of Sarawak. Usually Kek Lapis Sarawak will be served on special occasions. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, Gawai, birthdays and weddings. People in Malaysia practice an open house tradition during any festival day, and the modern layered cakes may be served almost everywhere in Sarawak. History The Sarawak layer cake has its origin in a form of layer cake with various spices found in Indonesia called ''lapis legit'' or ''kek lapis Betawi'' (''Betawi'' refers to Batavia, the old name of Jakarta). This spiced Betawi cake is thought to have been derived from a form of European spit cake, which was made by the wives of Dutch administrators in Batavia during the colonial pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the is unknown. According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
