"names of game animals followed by ""-braten"" signifies a dish of roast game: ""Hirschbraten"" is roast venison. Austrian cakes and pastries are a well-known feature of its cuisine. Perhaps the most famous is the Sachertorte, a chocolate cake with apricot jam filling, traditionally eaten with whipped cream. Among the cakes with the longest tradition is the Linzer torte. Other favourites include the caramel-flavoured Dobostorte and the delicately layered Esterhazy Torte, named in honor of Prince Esterházy (both originating from Hungary during the Austro-Hungarian empire), as well as a number of cakes made with fresh fruit and cream. Punschkrapfen is a"
"jam may be added to the topmost layer, and the whole cake is covered in dark chocolate. Prinzregententorte Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream and a topping of apricot jam upon the very last. The exterior is covered in a dark chocolate glaze. The Prinzregententorte is very popular in Bavaria, available in cake shops all year round. The cake is named after Luitpold, prince regent of Bavaria from 1886. The cake's exact origin remains in dispute; among those claimed as its creators are the"
"another layer of butter cream topped with the other meringue layer, and finally the whole cake is covered with butter cream, the sides decorated with roasted sliced almonds, and the top given a light dusting of icing sugar. Zuger Kirschtorte Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with cherry brandy kirschwasser. Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in"
"Zuger Kirschtorte Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with cherry brandy kirschwasser. Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930. In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The Conditorei Treichler has continued manufacturing and shipping the cakes up to the present day. The name is,"
"A Prinzregententorte originally had had 8 layers of cake and cream likewise, so as to represent the eight districts the Kingdom of Bavaria used to have back then. Since one of those regions, the Palatinate, was split off from Bavaria and merged with surrounding lands to form the new federal state of Rhineland-Palatinate by the American Military Government after World War II, which the locals later on confirmed in a plebiscite, those double-layers were subsequently reduced to seven. Typically, the cake consists of very thin layers of sponge cake, each approximately in diameter, with chocolate buttercream on each side. Apricot"
"it is called ""Queyras pie"". It was originally made in winter, using fruit jams from the summer. A creamy plum filling was used for the pie, with raspberry or blueberry jam added. Today this pie, with its decoration of strips of pastry, is one of the emblems of the regional gastronomy of the Southern Alps. ""Tarte des Alpes"" is made from a sweet shortcrust pastry and jam. Over time, the jams or jellies filling the pie have diversified and there are now many fruit flavours. The main ones are blueberry, raspberry, apricot, prune, strawberry, fig, lemoncurd, cherry, and forest fruits."
"Sachertorte Sachertorte () is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. December 5th is National Sachertorte Day in the United States. Recipes similar to that of the Sachertorte appeared as early as the 18th century, one instance being in the 1718 cookbook of Conrad Hagger, another individual represented in Gartler-Hickmann's 1749 ""Tried and True Viennese Cookbook"" (""Wienerisches bewährtes Kochbuch""). In 1832, Prince Wenzel von Metternich charged his personal chef with creating a special dessert"
"Prinzregententorte Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream and a topping of apricot jam upon the very last. The exterior is covered in a dark chocolate glaze. The Prinzregententorte is very popular in Bavaria, available in cake shops all year round. The cake is named after Luitpold, prince regent of Bavaria from 1886. The cake's exact origin remains in dispute; among those claimed as its creators are the prince regent's cook, Johann Rottenhoeffer, the baker Anton Seidl, and the baking firm of Heinrich Georg Erbshäuser."
"their cakes have become an integral part of Viennese culture. Bookstore/coffee houses often provide the same type of environment, a place to relax, meet friends or family and talk about important issues in peoples lives. A number of new franchises being established shows a sign that America has embraced part of this exported Viennese culture. Sachertorte Sachertorte () is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. December 5th is National Sachertorte Day in the"
"Vínarterta Vínarterta (), also known as Randalín (), is a multi-layered cake made from alternating layers of almond and / or cardamom-flavoured biscuit and plum jam, the jam usually including spices such as cinnamon, vanilla, cloves and cardamom. Other fillings such as apricot and rhubarb are less well known, but traditional going back to the 19th century. Vinarterta originated in Iceland, but its name and composition both hint at Austrian roots. The recipe was brought to Manitoba by Icelandic immigrants to Canada, many of whom settled at New Iceland. The cake is now better-known in the Icelandic communities in Canada"
"Torte A torte or (from Italian ""torta"") is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. 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. The most well-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"
"however, not protected, so variations of the cake are also manufactured by other pastry shops in the region. Firstly the chef creates two thin rounds of Japonaise meringue containing ground almonds and hazelnuts, baked to a light brown colour, and one layer of sponge-cake. For the filling butter cream is prepared, flavoured with kirschwasser and sometimes tinted pink with food colouring (originally beetroot juice). To build the layer cake the buttercream is spread on one round of meringue, which is then covered with the sponge-cake. The sponge is then soaked with a mixture of sugar syrup and kirschwasser. Then follows"
"cake', and ""Schneewittchentorte"", referring to its color scheme of black, white and red, like the character of Snow White in the Brothers Grimm's fairy tale. The batter is a pound cake, a cake made of equal amounts by weight of butter, flour, eggs and sugar, which is then divided into two parts, one of which is colored with cocoa. The two batters are spread in layers onto the baking sheet, the chocolate batter above the plain batter, before the top is strewn with sour cherries. During baking, the cherries sink to the bottom of the cake, causing the wavy pattern."
"the layers is a combination of chocolate buttercream mixed with fondant. The setting of the cake is layer, cream, layer, cream, layer, glaze. The glaze is specific to this cake, and it is a combination of fondant with chocolate and rum or rum essence, poured over the cake while still slightly liquid. These cakes have also a traditional decoration on top with a little bit of the cream and a diamond-shaped piece of thin chocolate. Amandine (dessert) Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. Almond cream is sometimes used. As most Romanian"
"layers, about a centimeter thick in the finished stack. These layers are then covered with a thin layer of cream and/or jam and stacked 7 or 8 layers high. This stack, which is the same height as the typical Western layer cake, is then frosted so that the structure is not visible. At first glance, these cakes look much like a German konditorei style cake such as the Black Forest cake. Layer cakes typically serve multiple people, so they are larger than cupcakes, petit fours, or other individual pastries. A common layer cake size, which is baked in nine-inch round"
"Layer cake A layer cake (US English) or sandwich cake (UK English), also called a sandwich in 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 made into 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,"
"When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. An example is the whiskey cake. A number of European tortes do not have layers. Some, for instance German-style ""Käsesahnetorte"", are unbaked. Torte A torte or (from Italian ""torta"") is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. 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"
"bought the title ""Original Sacher Torte"". Over the next seven years, both parties waged an intense legal war over several of the dessert's specific characteristics, including the change of the name, the second layer of jam in the middle of the cake, and the substitution of margarine for butter in the baking of the cake. The author Friedrich Torberg, who was a frequent guest at both establishments, served as a witness during this process and testified that, during the lifetime of Anna Sacher, the cake was never covered with marmalade or cut through the middle. In 1963 both parties agreed"
"After the cake has cooled it is decorated with a thick layer of buttercream and iced with a chocolate glaze which may then be ornamented in a wavy manner with a fork. Donauwelle Donauwelle (literally 'Danube wave' in German) is a traditional sheet cake popular in Germany and Austria. It is made of layers of plain and chocolate pound cake combined to have a wavy border between them. It contains sour cherries and is topped with buttercream and chocolate glaze. The cake's name comes from its wavy pattern inside and its swirled chocolate decoration, although the reason for naming it"
"Buttercream Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration. Simple buttercream is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness. Typically twice as much sugar as butter by weight is used. Flavorings, in the form of extracts and oils, may also be added. Some recipes call for cream, non-fat milk solids, flour, or meringue powder. There are two types of meringue-based buttercream: Italian and Swiss. The meringues must be cooled to room temperature in order not to melt"
"baked without a spit, which results in horizontal layers instead of circular rings. The Schichttorte is more like a conventional cake in shape and can be baked in a conventional home oven that has a broiler inside, whereas the traditional spit version requires special equipment normally not available in an average home. Compared to the spit variant, the Schichttorte's cross section is less reminiscent of tree rings. Baumkuchen is one of the most popular pastries in Japan, where it is called . It is a popular return present in Japan for wedding guests because of its typical ring shape. It"
"jelly-like, and syrupy versions are used in mixed drinks and cocktails, such as a beer jam Manhattan. Simple versions may consist of only beer and pectin, but other types, both sweet and savory, are more complex. Sweet varieties can include sugar, allspice, cloves, orange zest, star anise, lemon and vanilla bean., while savory types may use tomato, shallots, grated Parmesan cheese, olive oil, rosemary, balsamic vinegar and sugar or brown sugar as ingredients. Beer jam may be used as a filling inside baked goods such as biscuits, as a glaze atop meat and vegetable dishes, and to accompany foods such"
"jams. For the jam, apricot or raspberry is the preferred ingredient. Cookie butter Cookie butter (Dutch: ""Speculoospasta"", Danish: ""Trøffel-masse"") is a food paste made primarily from speculoos cookie crumbs (known as Biscoff in the USA), fat (such as vegetable oil, condensed milk or butter), flour, and sugar. The ingredients are mixed until it becomes spreadable on a sandwich. In countries like Belgium, the Netherlands, and France, it is a common alternative to nut butter and chocolate spreads. The most common brand name is Lotus Bakeries. In 2007, two individual inventors took part in a Belgian TV inventor show, called De"
"Donauwelle Donauwelle (literally 'Danube wave' in German) is a traditional sheet cake popular in Germany and Austria. It is made of layers of plain and chocolate pound cake combined to have a wavy border between them. It contains sour cherries and is topped with buttercream and chocolate glaze. The cake's name comes from its wavy pattern inside and its swirled chocolate decoration, although the reason for naming it after the Danube in particular is not clear. It could refer to its popularity in those countries that the river flows through. Other names for the cake are ""Schneewittchenkuchen"", meaning 'Snow White"
"cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (""dolce Torino""), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the ""Bavarese Lombarda"", which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In ""Bavarese"", butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee. On July 29, 2017, Tiramisu was entered"
"and the United States than it is in Iceland. The modern Icelandic cake differs from the traditional cake, with common substitutions for the plum jam including cream or strawberries. In New Iceland, substitutions for the filling are discouraged. The cake is typically served in rectangular slices with coffee. The cake's history was the subject of a dissertation for a doctorate by historian Laurie Bertram at the University of Toronto. Vínarterta Vínarterta (), also known as Randalín (), is a multi-layered cake made from alternating layers of almond and / or cardamom-flavoured biscuit and plum jam, the jam usually including spices"
"""The Original Sacher Torte"". After interruptions brought about by the Second World War and the ensuing Allied occupation, the hotel owners sued Demel in 1954, with the hotel asserting its trademark rights and the bakery claiming it had bought the rights to the name ""Original Sacher Torte"". Over the next seven years, both parties waged an intense legal war over several of the dessert's specific characteristics, including the change of the name, the second layer of jam in the middle of the cake, and the substitution of margarine for butter in the baking of the cake. The author Friedrich Torberg,"
"Black Forest gateau Black Forest gâteau (British English) or Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert ""Schwarzwälder Kirschtorte"" (), 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"
"a somewhat crumbly texture (like ricotta). The basic quark this basic quark or skimmed quark (""Magerquark"") must under German Law have less than 10% fat by dry mass. Quark with higher fat content is made by adding cream after cooling. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream). A firmer version called ""Schichtkäse"" (layer cheese) is often used for baking. Schichtkäse is distinguished from quark by having an added layer of cream sandwiched between two layers of quark. Quark is also often sold flavored with herbs, spices, or fruit. In general, dry mass"
"Battenberg cake Battenberg or Battenburg is a light sponge cake with the pieces covered in jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. The large checkered patterns on emergency vehicles in the UK are officially referred to as Battenburg markings because of their resemblance to the cake. The cake is made by baking a yellow and a pink sponge cake separately, and then cutting and combining the pieces in a chequered pattern. The cake is held together by apricot jam and covered with marzipan."
"Princess cake A princess cake (""Prinsesstårta"" in Swedish) is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, jam (typically raspberry jam), pastry cream, and a thick-domed layer of whipped cream. This is topped by marzipan, giving the cake a smooth rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose. The original recipe first appeared in the 1948 ""Prinsessornas Kokbok"" cookbook, which was published by Jenny Åkerström, a teacher of the three daughters of Prince Carl, Duke of Västergötland. The cake was originally"
"form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany. Some sources claim that the name of the cake is inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut. The confectioner (1887–1981) claimed to have invented ""Schwarzwälder Kirschtorte"" in its present form in 1915 at the prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km north of the"
"and inside it is nowhere better than in the Toscana (referring to the Café Toscana in Dresden))"" Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a"