"Madeleine (cake) The madeleine (, or ) or petite madeleine () is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines. A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually"
"Opera cake Opera cake () is a French cake. It is made with layers of almond sponge cake (known as """" in French) soaked in coffee syrup, layered with ganache and coffee (or ) buttercream, and covered in a chocolate glaze. According to ', "" is an elaborate almond sponge cake with a coffee and chocolate filling and icing."" The cake was popularized by the French house , but its origin is unclear. One creator-claimant, at in 1955 is , grandfather to , current co-president, and named by his wife after the . Gaston Lenôtre (1920 - 2009) also claimed"
"the honour of inventing the dessert in 1960, though an advertisement in ""Le Gaulois"" in 1899 offers a """""""". Opera cake Opera cake () is a French cake. It is made with layers of almond sponge cake (known as """" in French) soaked in coffee syrup, layered with ganache and coffee (or ) buttercream, and covered in a chocolate glaze. According to ', "" is an elaborate almond sponge cake with a coffee and chocolate filling and icing."" The cake was popularized by the French house , but its origin is unclear. One creator-claimant, at in 1955 is , grandfather"
"the current address of Dalloyau's main Paris shop. This cake was invented in 1955 by Cyriaque Gavillon from Dalloyau. He wanted to create a new cake shape with visible layers and for which only one bite would give the whole cake's taste. It is his spouse, Andrée Gavillon, that named it ""Opéra"" in tribute to the auditorium of the Palais Garnier. The Opera is a rectangular cake composed of three thin layers of almond sponge cake soaked in coffee syrup alternating between layers of coffee butter cream and chocolate glaze topped with ganache. In 2016, Dalloyau has eleven points of"
"was likely served in tea rooms. As it became more popular, restaurants incorporated it into their menu. Torta caprese Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples. Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering"
"Torta caprese Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples. Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering a moist interior. It is usually covered with a light dusting of fine powdered sugar. It is"
"died on January 8, 2009 at the age of 88. Gaston Lenôtre Gaston Lenôtre (born May 28, 1920 in Normandy, France – died January 8, 2009) was a French pastry chef known as a possible creator of the opera cake (opéra gâteau), the founder of ""Lenôtre"" a culinary empire; whose brand includes restaurants, catering services, retail concerns and cooking schools, and one of the three founders with Paul Bocuse and Roger Verge of Les Chefs de France at EPCOT in Orlando, Florida. Lenôtre was born on a small farm in Normandy. Both of his parents eventually moved the family to"
"Genoise A genoise (, , , or ; ; ""Genoese cake"" or ""Genovese cake""; rarely spelled ""génoise"" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise should not be confused with ""pain de Gênes"" (""Genoa bread"") which is made from almond paste, but it is similar to ""pan di Spagna"" (""Spanish bread""), another Italian sponge cake. It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are"
"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"
"Gaston Lenôtre Gaston Lenôtre (born May 28, 1920 in Normandy, France – died January 8, 2009) was a French pastry chef known as a possible creator of the opera cake (opéra gâteau), the founder of ""Lenôtre"" a culinary empire; whose brand includes restaurants, catering services, retail concerns and cooking schools, and one of the three founders with Paul Bocuse and Roger Verge of Les Chefs de France at EPCOT in Orlando, Florida. Lenôtre was born on a small farm in Normandy. Both of his parents eventually moved the family to Paris and became restaurant workers. Eventually his father's ill health"
"rolled oats. It is usually flavoured with cinnamon and served with vanilla custard or ice cream. There is also a very popular version called ""äppelkaka"" (apple cake), which differs from the pie in that it is a sponge cake baked with fresh apple pieces in it. Apple pie was brought to the colonies by the English, the Dutch, and the Swedes during the 17th and 18th centuries. The apple pie had to wait for the planting of European varieties, brought across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native"
"bakery, now located in the city's eastern suburb of Chesterland, still continues to make the original version of this cake, as do many other Italian bakeries in the area. In Portland, Oregon cassata has come to mean a cake soaked with coffee liqueurs and espresso, due mainly to it being offered on the menu of only one establishment in the area. This version is made using Kahlua and espresso, with sweet ricotta and bittersweet chocolate shavings. The variation differs from most recipes by having no fruit flavors or ingredients in the cake itself, and instead incorporating the more bitter coffee"
"higher than cakes made previously. Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English"
"led to a new type of coffee cake to be created. This was called sour cream coffee cake. A variety of crumb cake (Streuselkuchen) which contains flour, sugar, butter and cinnamon granules on top. Applesauce cake is sometimes prepared and served as a coffee cake. In Hungary, there is a type of coffee cake called ""arany galuska"" containing walnuts and cinnamon. Coffee cake Coffee cake is cake intended to be eaten with, or flavored with, coffee. British coffee cake is a sponge flavoured with coffee. They are generally round and consist of two layers separated by coffee flavoured butter icing,"
"Zuppa Inglese Zuppa Inglese (; Italian for ""English soup"") is an Italian dessert layering custard and sponge cake, perhaps derived from trifle. Recipes for this sweet first appeared in the regions Emilia-Romagna (in the towns of Modena, Parma, Bologna, Forlì, Ferrara, and Reggio Emilia), Marches, Umbria and Latium regions, in the late nineteenth century. Its origins are uncertain and one theory states that it originated in the sixteenth century kitchens of the Dukes of Este, the rulers of Ferrara. According to this story, they asked their cooks to recreate the sumptuous ""English trifle"" they had enjoyed in England at the"
"was named ""Wife Cake"". Sweetheart cake A sweetheart cake or wife cake is a traditional Cantonese pastry with a thin crust of flaky pastry, and made with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder. ""Wife cake"" is the translation of ""lou po beng"" from Cantonese, and although the meaning is ""wife"", the literal translation is ""old lady cake"", paralleling the colloquial usage of ""old lady"" for ""wife"" in American English. The cake is still popular in Hong Kong and Mainland China. Many people in Hong Kong, as well as professional chefs, also"
"Blancmange Blancmange (, from ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are French chef 's Bavarian cream, Italy's , China's ""annin tofu"", Turkey's , Hawaiʻi's and Puerto Rico's . The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was"
"sometimes made with a small amount of Strega or other liqueur. There are several apocryphal stories about the cake's origin. A legend told that an Austrian princess married to the king of Naples wanted the Sacher cake (an Austrian chocolate cake), but Neapolitan chefs didn’t know this recipe, so they improvised by using a typical Neopolitan ingredient: almonds. One is of a baker fulfilling an order for an almond cake by a few tourists at his bakery in the 1920s. The baker forgot to add flour to the mix, but the tourists liked the resulting cake and considered it a"
"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 hip belt. After this ""tripartite garment"" (upper part, belt, lower part) the cake was named. As the"
"in different regions, they are used at stews, soups or as a topping for desserts such as malabi and rice pudding. Almond syrup flavored with rose water or orange blossom water is a common flavor for desserts and sometimes added to cocktails such as arak. There is a strong coffee-drinking culture in Israel. Coffee is prepared as instant (""nes""), iced, latte (""hafuḥ""), Italian-style espresso, or Turkish coffee, which is sometimes flavored with cardamom (""hel""). Jewish writers, artists, and musicians from Germany and Austria who immigrated to Israel before the Second World War introduced the model of the Viennese coffee house"
"Tiramisu Tiramisu (from the Italian language, spelled ""tiramisù"" , meaning ""pick me up"" or ""cheer me up"") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions of Veneto, Friuli-Venezia Giulia, Piedmont, and others. Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant ""Le Beccherie"" in Treviso. Specifically,"
"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"
"Tarta de Santiago Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish), literally meaning ""cake of St. James"", is an almond cake or pie from Galicia with origin in the Middle Ages. The Galician name for cake is ""Torta"" whilst it is often referred to ""Tarta"", which is the Spanish word. The filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used. It is a round shape and can be made with or without a base which can be either puff pastry"
"the taste of tiramisu. Tiramisu Tiramisu (from the Italian language, spelled ""tiramisù"" , meaning ""pick me up"" or ""cheer me up"") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions of Veneto, Friuli-Venezia Giulia, Piedmont, and others. Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant ""Le"
"Sweetheart cake A sweetheart cake or wife cake is a traditional Cantonese pastry with a thin crust of flaky pastry, and made with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder. ""Wife cake"" is the translation of ""lou po beng"" from Cantonese, and although the meaning is ""wife"", the literal translation is ""old lady cake"", paralleling the colloquial usage of ""old lady"" for ""wife"" in American English. The cake is still popular in Hong Kong and Mainland China. Many people in Hong Kong, as well as professional chefs, also bake modern variants. The"
"leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition. Several narratives claim the origin of the cake in Roman times with a spurious claim relating even further back to the Three Wise Men. The cake was popularized as a prestige pastry by Emperor Franz Joseph of Austria and was popularized in France by Marie-Antoinette. The Gugelhupf was the sweet chosen to represent Austria in the Café Europe initiative"
"The popular tiramisu cake may be made with ladyfingers or a genoise sheet. A chocolate genoise can be made by substituting cocoa powder for some of the flour, and is sometimes used as a substitute for the richer cake used in the standard Sacher torte recipe. Genoise A genoise (, , , or ; ; ""Genoese cake"" or ""Genovese cake""; rarely spelled ""génoise"" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise"
"and in the 1870s, when Pennsylvania Dutch bakers began using baking powder. Shoofly pie Shoofly pie (or shoo-fly pie) is a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s, who ate it with strong black coffee for breakfast. It is called Melassich Riwwelboi or Melassichriwwelkuche (molasses crumb cake) in the Pennsylvania Dutch language. Shoofly pie is a molasses crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, flour, brown sugar, egg, and water. The addition of a pie crust makes it easier for people to hold"
"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"
"Angel cake Angel cake (or ""Angel food cake""; not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century. Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow with a thin layer of white cream. It is traditionally sold either in long bars or small slices. The cake has won many"
"Sponge cake Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise"
"or caramel. Beulah Levy Ledner, born into a Jewish family in St. Rose, Louisiana, opened a bakery in New Orleans in 1933. She became very successful after creating her ""Doberge cake"" adapted from the Hungarian/Austrian Dobos Cake, a cake made of nine génoise cake layers filled with buttercream and topped with a hard caramel glaze. The doberge cake is based on a recipe originating in Alsace-Lorraine. Ledner replaced the buttercream filling of the Dobos Cake with a custard filling and iced the cakes with buttercream and a thin layer of fondant . Beulah Ledner's recipe is available in the cookbook,"
"is known as soumádha (). Soumada has a very ancient history at least in Cyprus, stretching back into the Roman period, and it was given as an exotic delicacy by King Peter I of Cyprus to King Casimir the Great of Poland at the Congress of Kraków, held in Poland in 1364. Orgeat syrup Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. The word ""orgeat"" () is derived from the"