"recently as 1968. Kladdkaka Kladdkaka (lit. Gooey/messy cake but more commonly known as ""chocolate mud cake"") is a type of Swedish cake. This dense sticky chocolate cake is similar to a brownie and has a soft and gooey center. It is sometimes eaten with whipped cream or vanilla ice cream and raspberries. The origin of the cake is uncertain, but it may have been inspired by the brownie or a French chocolate cake recipe; one theory is that it originated during World War 2, when baking soda was difficult to get hold of in Sweden, but it may also have"
"Alsace. Bredala are Christmas cookies in Alsatian cuisine of France. A traditional cookie which dates from the Middle ages in Norway, ""Fattigmann"" cookies are deep fried in unsalted fat. Kerstkransjes are traditional christmas cookies from the Netherlands. They are round with a hole in the middle. The most usual type uses almond chips as decoration. ""Krumkaker"" are traditional cookies from Norway. They were originally baked over open fires using decorative irons; however modern cooks use electric or stovetop irons to bake these wafer-thin biscuits. ""Krumkaker"" owe their name, which means ""bent cake"" or ""twisted cake"", to the fact that they"
"company Polarbröd. There are also other variants like Tunnbröd. Mjukkaka Mjukkaka (lit. ""Softcake"") is a round flatbread, with a size of a plate, typically baked in a brick oven, and originates from northern Sweden. They are usually made of rye flour, yeast, margarine, water, salt, milk and light treacle. Mjukkaka is used as any regular bread and are served at breakfast or lunch with just butter. The recipe is known to be handed over generation through generation in the northern part of Sweden. The ingredients may vary depending on location and heritage. Mjukkaka can be baked in an oven (directly"
"Mjukkaka Mjukkaka (lit. ""Softcake"") is a round flatbread, with a size of a plate, typically baked in a brick oven, and originates from northern Sweden. They are usually made of rye flour, yeast, margarine, water, salt, milk and light treacle. Mjukkaka is used as any regular bread and are served at breakfast or lunch with just butter. The recipe is known to be handed over generation through generation in the northern part of Sweden. The ingredients may vary depending on location and heritage. Mjukkaka can be baked in an oven (directly at the bottom), in a hot pan or even"
"Ostkaka Ostkaka, ""ost"" meaning ""cheese"" and ""kaka"" meaning ""cake"" in Swedish (""the definition of ""kaka"" includes ""cookie"" but is a wider concept""), also known as Swedish cheesecake or Swedish curd cake, is a Swedish dessert that has its roots in two different parts of Sweden, Hälsingland and Småland, though there are some differences between ostkaka from Hälsingland and ostkaka from Småland. The dish has a rather firm consistency and subtle, creamy taste with a hint of almonds. It is usually eaten lukewarm with different jams, typically cloudberry, cherries or strawberry though lingonberry is often used, as well as fruits, whipped"
"Chocolate-coated marshmallow treats Chocolate-coated marshmallow treats or ""tea-cakes"" are produced in different variations around the world, with several countries claiming to have invented them or hailing them as their ""national confection"". Scottish chef Boyd Tunnock invented Tunnock's teacake in 1956 when he developed the idea of using Italian meringue, adding it to a biscuit base, and covering it in milk chocolate. In Denmark the treat was originally made using cream (hence the Danish name """" (cream buns)), but the filling was later made from egg whites to help industrialize production and improve shelf life. Many languages used to refer to"
"Bundt cake A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as , but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name ""Bundt"" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity. The Bundt cake derives in part from a European brioche-like cake called which was particularly"
"Nidar, and Perfetti Van Melle. Cloetta Cloetta is a Swedish confectionery and nuts company created in 1862. The company manufactures and sells local confectionery brands on its main markets Sweden, Finland, Norway, Denmark, the Netherlands, Germany and the UK. The company is listed on the Stockholm stock exchange. Cloetta has eight factories in five countries. The two largest factories are in Levice, Slovakia, and Ljungsbro, Sweden. Some of the candy brands owned by Cloetta are Ahlgrens bilar, Chewits, Jenkki, Läkerol, Malaco, Tupla and Plopp. Cloetta market shares: Finland 25%, Sweden 24%, Denmark 18%, Italy 11%, the Netherlands 10%, Norway 10%."
"with chocolate glaze and sprinkled with ground coconut. A variety of layer cake called ""randalín"", ""randabrauð"" or simply ""lagkaka"" has been popular in Iceland since the 19th century. These come in many varieties that all have in common five layers of cake alternated with layers of fruit preserve, jam or icing. One version called vínarterta, popular in the late 19th century, with layers of prunes, became a part of the culinary tradition of Icelandic immigrants in the U.S. and Canada. Traditional breads, still popular in Iceland, include rúgbrauð, a dense, dark and moist rye bread, traditionally baked in pots or"
"where it is purchased: Milka Milka is a brand of chocolate confection which originated in Switzerland in 1901 and has been manufactured internationally by the US confectionery company Mondelēz International (formerly known as Kraft Foods) since 1990. For more than 100 years, Milka has been primarily produced in Lörrach, Germany, producing about 140,000 tonnes of chocolate in 2012. It is sold in bars and a number of novelty shapes for Easter and Christmas. Milka also produces chocolate-covered cookies and biscuits. Milka brand’s name is derived from a portmanteau of the product’s two main ingredients: “MILch (milk) and KAkao (cocoa or"
"Ischoklad Ischoklad (""Ice chocolate""; ""Eiskonfekt"" in German, which is also translated as Ice Confectionery) is a candy originating in Germany which is now popular in both Germany and Sweden. It is a seasonal candy in Denmark and Sweden during Christmas. It is usually made using only chocolate (one-half to two-thirds) and coconut oil (one-third to one-half). The reference to ice in the name relates to the fact that it melts very easily in the mouth and is perceived to have a cooling effect as the heat energy is absorbed. This effect is due to the melting point of coconut oil"
"Buttermilk koldskål Buttermilk koldskål (, often simply koldskål – literally ""cold bowl"") is a sweet cold dairy beverage or dessert eaten in Denmark. Koldskål is made with buttermilk and other varying ingredients: eggs, sugar, cream and/or other dairy products, vanilla, and sometimes lemon. The dish arose when buttermilk became commonly available in Denmark in the early 1900s and was eaten chilled most days during the summer as a dessert or snack. Since 1979, there have been ready-made varieties on the Danish market, originally from Esbjerg Dairy, but now from a range of dairies, including Arla. The earliest mentions of koldskål"
"Milka Milka is a brand of chocolate confection which originated in Switzerland in 1901 and has been manufactured internationally by the US confectionery company Mondelēz International (formerly known as Kraft Foods) since 1990. For more than 100 years, Milka has been primarily produced in Lörrach, Germany, producing about 140,000 tonnes of chocolate in 2012. It is sold in bars and a number of novelty shapes for Easter and Christmas. Milka also produces chocolate-covered cookies and biscuits. Milka brand’s name is derived from a portmanteau of the product’s two main ingredients: “MILch (milk) and KAkao (cocoa or chocolate).” On November 17,"
"liquid is likely of Medieval European origin, as similar cakes, such as British trifle and rum cake, and ""tiramisu"" from Italy, use this method. Recipes for soaked-cake desserts were seen in Mexico as early as the 19th century, likely a result of the large cross-cultural transfer which took place between Europe and the Americas. Recipes appeared on Nestlé condensed milk can labels in the 1940s, which may explain the cake's widely disseminated popularity throughout Latin America as the company had created subsidiaries in Argentina, Chile, Cuba, Colombia, Mexico and Venezuela in the 1930s. The cake is popular in Central and"
"in 1894, presented a basic ""Jelly Roll Mixture"" then listed variants made from it that included a Swiss roll, Venice roll, Paris roll, chocolate roll, jelly roll cotelettes, and decorated jelly rolls. In Denmark, Norway and Sweden the Swiss roll is called ""roulade""/""rullade""/""rulltårta"". An alternative Norwegian name is ""rullekake"". In the Czech Republic the Swiss roll is called ""piškotová roláda"". The origin of this cake is likely the UK, since Hong Kong was an integral British territory from the 19th century to 1997. The cake is never pre-packaged, as it is sold fresh daily in the Chinese bakeries. Overall, this"
"Spettekaka Spettekaka or spettkaka (""spiddekaga"" in native Scanian) is a local dessert of the southern parts of Sweden, chiefly in the province of Scania (Skåne) but also in Halland. It is an important part of the Scanian culinary heritage. The name means ""cake on a spit"", and this describes the method of preparation: it is the Swedish variation on the spit cake. A mixture consisting mainly of eggs, potato starch flour and sugar is rolled slowly onto a skewer which is being rotated over an open fire or other heat source. The dessert thus produced is very dry. It is"
"range of Bundt cake mixes. To date more than 60 million Bundt pans have been sold by Nordic Ware across North America. November 15 has been named ""National Bundt Day"". Bundt cake A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as , but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name ""Bundt"" and began"
"known reference in print is dated 1975. Mississippi mud pie Mississippi mud pie is a chocolate-based dessert pie that is likely to have originated in the U.S. state of Mississippi. The treat contains a gooey chocolate sauce on top of a crumbly chocolate crust. The pie is usually served with ice cream. While Mississippi mud pie was originally associated with Southern United States cuisine, the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving. The name ""Mississippi mud pie"" is derived from the dense cake that resembles the"
"Krumkake Krumkake (, meaning ""bent cake"", plural ""krumkaker"") is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Like the Italian pizzelle, a special decorative two-sided iron griddle, or the Sicilian cannolo, or similar to a waffle iron, is traditionally used to bake the thin round cakes. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with"
"Mississippi mud pie Mississippi mud pie is a chocolate-based dessert pie that is likely to have originated in the U.S. state of Mississippi. The treat contains a gooey chocolate sauce on top of a crumbly chocolate crust. The pie is usually served with ice cream. While Mississippi mud pie was originally associated with Southern United States cuisine, the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving. The name ""Mississippi mud pie"" is derived from the dense cake that resembles the banks of the Mississippi River. Its earliest"
"Dundee cake Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller's. Keiller's marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term ""Dundee cake"". However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so"
"crumble or shatter if a knife is used or too much pressure is applied with the saw blade. The world's largest spettekaka was baked in Sjöbo, Scania, in 1985, and is mentioned in the 1986 ""Guinness Book of Records"". It was 3,6 m high and baked in one piece. ""Skånsk spettkaka"" has PGI status under EU law. Spettekaka Spettekaka or spettkaka (""spiddekaga"" in native Scanian) is a local dessert of the southern parts of Sweden, chiefly in the province of Scania (Skåne) but also in Halland. It is an important part of the Scanian culinary heritage. The name means ""cake"
"for home cooking instead use cottage cheese as a base to simulate the texture of the dessert. Since 2004, the ""Day of Ostkaka"" is celebrated on November 14 in Sweden. It was established and is promoted by the ""Ostkakans vänner"" (""Friends of Ostkaka""), a non-profit organization founded in the spring of 2003. Similar curd cake recipes are also found in America and Russia, often under the name ""Angel Tears"" curd cake. Ostkaka Ostkaka, ""ost"" meaning ""cheese"" and ""kaka"" meaning ""cake"" in Swedish (""the definition of ""kaka"" includes ""cookie"" but is a wider concept""), also known as Swedish cheesecake or Swedish"
"Flatkaka Flatkökur, flatkaka (lit. ""flat cake"") or flatbrauð (lit. ""flat bread"") is an Icelandic unleavened rye flatbread. ""Flatkaka"" is soft, round, thin and dark with a characteristic pattern from the pan. Traditionally, ""flatkaka"" was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans, and today, when making ""flatkaka"" at home, people sometimes bake them directly on an electric hot plate to get the desired result. There usually is a difference between home-made ""flatkaka"" and the varieties sold in stores, the latter being somewhat thicker and dryer because of"
"Cremeschnitte A cremeschnitte (, , , , , , , , ) is a chantilly and custard cream cake dessert popular in several Central European countries. There are many regional variations, but they all include a puff pastry base and custard cream. In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The recipe cake was brought to the local Hotel Park in 1953 by Ištvan Kovačevič, chef of the hotel's confectionery store. He came to Bled from Serbia where a similar cake was already known. As of October 2009, 10"
"dusted with powdered sugar, drizzle-glazed, or served undecorated. Recipes specifically designed for Bundt pans often have a baked-in filling; Bundt pound cakes are also common. Since the name ""Bundt"" is a trademark, similar pans are often sold as ""fluted tube pans"" or given other similar descriptive titles. The trademark holder Nordic Ware only produces Bundt pans in aluminum, but similar fluted pans are available in other materials. The people credited with popularizing the Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist , who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota."
"are a chocolate coated-marshmallow treat of Australia, which are available in milk and dark chocolate varieties, and are similar in appearance to a Tunnock's teacake. In South Africa, a similar confection is Sweetie Pies, originally made by Cadbury's but now by Beyers. In New Zealand, a common chocolate-coated marshmallow treat is the chocolate fish. A fish-shaped delicacy, 12 to 20 centimeters (5 to 8 inches) in length, it is made of pink or white marshmallow covered in a thin layer of milk chocolate. The milk chocolate's texture features scale-like ripples on the fish, created by the fish moving under a"
"Dutch carnival cake The Dutch Carnival Cake, also known as ""Carnival Cake"" (Dutch: Kermiskoek), is traditionally a Dutch delicacy that is similar to gingerbread cake. Its old recipe holds a variety of ingredients among which are freshly harvested rye flour and freshly harvested honey from the Betuwe region, additionally the cake is enriched with rock candy. The Carnival Cake has a rich tradition, which sunk into oblivion over time. However, because the Carnival Cake was adopted in the list of the ""Centre for Folklife and Cultural Heritage"" - a country wide organization similar to UNESCO - the tradition can be"
"Funnel cake Funnel cake (Drechderkuche in Pennsylvania German) is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts. The concept of the funnel cake dates back to the early medieval Persian world, where similar yeast-risen dishes were first prepared and later spread to Europe. Pennsylvania Dutch immigrants brought the yeast dish, known as Drechderkuche, to America and around 1879 developed the baking powder version along with its new name, funnel cake. Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown."
"Butterkaka Butterkaka (butter cake), or systerkaka (sister cake) is a pastry composed of rolled buns. The buns are made in the usual way, similar to cinnamon rolls, by rolling out the yeast dough, adding the almond–cinnamon filling, rolling it up, and cutting the log into smaller rolls. These are laid beside each other, with one cut surface down, in a baking pan (usually circular), and during the process of rising and baking, the buns stick together (compare with monkey bread). Butterkaka is often garnished with vanilla custard and glaze. The name originates from the German name ""Butterkuchen"", which, however, refers"
"tea-time. Dundee cake Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller's. Keiller's marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term ""Dundee cake"". However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes,"
"to a different pastry. Butterkaka Butterkaka (butter cake), or systerkaka (sister cake) is a pastry composed of rolled buns. The buns are made in the usual way, similar to cinnamon rolls, by rolling out the yeast dough, adding the almond–cinnamon filling, rolling it up, and cutting the log into smaller rolls. These are laid beside each other, with one cut surface down, in a baking pan (usually circular), and during the process of rising and baking, the buns stick together (compare with monkey bread). Butterkaka is often garnished with vanilla custard and glaze. The name originates from the German name"
"and sugar. However, the distinct ingredient is the use of pandan leaf, which give the cake its green hue. The cakes are light green in tone due to the chlorophyll in the leaf juice. It also sometimes contains green food colouring to further enhance its colour. The cakes are not always made with the leaf juice but rather flavored with ""Pandanus"" extract, in which case colouring is added if a green colour is desired. In Southeast Asia, the cake-making technique was brought into the region through European colonisation. In the past, Indonesia was a Dutch colony, while Malaysia and Singapore"