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Joffre Cake
A Joffre cake ( ro, prăjitură jofre) is a chocolate buttermilk layer cake filled with chocolate ganache and frosted with chocolate buttercream originally created at Bucharest's Casa Capșa restaurant, in honor of a visit by French Marshal Joseph Joffre, shortly after World War I. The cake is said to have been devised so as to be suitable for diabetics Diabetes, also known as diabetes mellitus, is a group of metabolic disorders characterized by a high blood sugar level (hyperglycemia) over a prolonged period of time. Symptoms often include frequent urination, increased thirst and increased app ..., as Joffre was diabetic. The cylindrical shape suggests the French military cap. References External linksJoffre Cake Cakes Chocolate desserts Romanian pastries {{Confectionery-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romania
Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, Serbia to the southwest, Moldova to the east, and the Black Sea to the southeast. It has a predominantly Temperate climate, temperate-continental climate, and an area of , with a population of around 19 million. Romania is the List of European countries by area, twelfth-largest country in Europe and the List of European Union member states by population, sixth-most populous member state of the European Union. Its capital and largest city is Bucharest, followed by Iași, Cluj-Napoca, Timișoara, Constanța, Craiova, Brașov, and Galați. The Danube, Europe's second-longest river, rises in Germany's Black Forest and flows in a southeasterly direction for , before emptying into Romania's Danube Delta. The Carpathian Mountains, which cross Roma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bucharest
Bucharest ( , ; ro, București ) is the capital and largest city of Romania, as well as its cultural, industrial, and financial centre. It is located in the southeast of the country, on the banks of the Dâmbovița River, less than north of the Danube River and the Bulgarian border. Bucharest was first mentioned in documents in 1459. The city became the capital of Romania in 1862 and is the centre of Romanian media, culture, and art. Its architecture is a mix of historical (mostly Eclectic, but also Neoclassical and Art Nouveau), interbellum ( Bauhaus, Art Deco and Romanian Revival architecture), socialist era, and modern. In the period between the two World Wars, the city's elegant architecture and the sophistication of its elite earned Bucharest the nickname of 'Paris of the East' ( ro, Parisul Estului) or 'Little Paris' ( ro, Micul Paris). Although buildings and districts in the historic city centre were heavily damaged or destroyed by war, earthquakes, and even Nic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casa Capșa
Casa Capșa is a historic restaurant in Bucharest, Romania, first established in 1852. At various times it has also included a hotel; most recently, it reopened as a 61-room hotel 17 June 2003. "…long a symbol of Bucharest for its inhabitants… Capșa is not only associated with its exquisite pastry products, but also for a hectic literary life of yore… a welcoming place for Romanian writers where they could meet, talk and…associate."The Capșa Coffee House on . Last ellipsis ("and…associate") in original. Accessed March 17, 2006. The restaurant stands on |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...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] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttercream
Buttercream, also referred to as butter icing or frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts. Food coloring is commonly added if the buttercream is being used as decoration. Buttercream can be piped or spread in decorative patterns and shapes. Varieties Mock cream or buttercream Mock cream or buttercream is a simple buttercream made by creaming together butter and powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with margarine, or shortening. A small amount of milk or cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used. Some recipes also call for powdered milk or meringue powder. Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Layer Cake
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 layer cak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganache
Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. Preparation Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is then typically left to rest for a short period (between 3 and 10 minutes generally, dependent on volume) before it is stirred or blended until smooth, with liqueurs or extracts added if desired. The resting period allows the hot cream to increase the temperature of the bowl and its contents. If one were to blend immediately this would introduce air reducing the temperature and preventing the chocolate from melting consistently. Butter is generally added to give the ganache a shiny appearance and smooth texture. Adding corn syrup also gives it a shiny color and is used to sweeten the ganache without the crystallization side effect that comes from other sugars. Depending on the kind of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joseph Joffre
Joseph Jacques Césaire Joffre (12 January 1852 – 3 January 1931) was a French general who served as Commander-in-Chief of French forces on the Western Front from the start of World War I until the end of 1916. He is best known for regrouping the retreating allied armies to defeat the Germans at the strategically decisive First Battle of the Marne in September 1914. His political position waned after unsuccessful offensives in 1915, the German attack on Verdun in 1916, and the disappointing results of the Anglo-French offensive on the Somme in 1916. At the end of 1916 he was promoted to Marshal of France, the first such elevation under the Third Republic, and moved to an advisory role, from which he quickly resigned. Later in the war he led an important mission to the United States. Early career Joffre was born in Rivesaltes, Pyrénées-Orientales, into a family of vineyard owners. He entered the École Polytechnique in 1870 and became a career officer. He first saw a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World War I
World War I (28 July 1914 11 November 1918), often abbreviated as WWI, was one of the deadliest global conflicts in history. Belligerents included much of Europe, the Russian Empire, the United States, and the Ottoman Empire, with fighting occurring throughout Europe, the Middle East, Africa, the Pacific, and parts of Asia. An estimated 9 million soldiers were killed in combat, plus another 23 million wounded, while 5 million civilians died as a result of military action, hunger, and disease. Millions more died in genocides within the Ottoman Empire and in the 1918 influenza pandemic, which was exacerbated by the movement of combatants during the war. Prior to 1914, the European great powers were divided between the Triple Entente (comprising France, Russia, and Britain) and the Triple Alliance (containing Germany, Austria-Hungary, and Italy). Tensions in the Balkans came to a head on 28 June 1914, following the assassination of Archduke Franz Ferdin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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