"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"
"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,"
"juices from local producers. Spätzle and egg pasta are prepared with more egg than in neighbouring Swabia. The legend tells that the traditional and internationally famous Schwarzwälder Kirschtorte was first prepared in the city of Tübingen (which is in Wurttemberg) but is based on a simple but very tasty dessert from the Black Forest featuring cherries, Kirschwasser and cream. The bohemian, home-cooking Baden cuisine did incorporate many influences from the Alsace and Switzerland. Specialities such as Baeckeoffe and Flammkuchen, Sauerkraut or Schäufele are as famous for Baden as for the Alsace and in both region it is typical to use"
"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"
"Kirschenmichel Kirschenmichel (other names include ""Kirschenplotzer"", ""Kerschemischel"", ""Kirschpfanne"" and ""Kirschenmännla"") is a traditional dessert of the German Cuisine, especially popular in the regions Palatinate, Baden-Württemberg, South Bavaria, Franconia and the southern part of Hesse. It is kind of a pudding and similar to Bread pudding and Bread and butter pudding. The dessert consists of bread that is a few days old which is kneaded into a dough with butter, milk, egg and sugar. Sour cherries or sweet cherries are folded into the dough and the mixture is baked in a casserole dish. Prior to serving the dessert is topped with"
"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"
"ceramic and other materials. There is also the Academic Center of Violin, a school that prepares students in the art of manufacturing, maintenance and repair of symphonic instruments. The cuisine of the Colonia Tovar is conditioned by its German origin. In small popular restaurants are famous desserts of the Colonia, such as ""strudels"", ""gugelhupf"", cakes and churros and/or strawberries with cream, the traditionals ""Kaiserschmarrn"", ""Germknödel"", ""Apfelstrudel"" and ""Schwarzwälder Kirschtorte"", known in English such as Black Forest cake, along with charcuterie and specialties including the famous German sausages. It is also characteristic of the cuisine of Colonia the Tovar Beer, which"
"however is composed of a soft meringue body and a custard core. In Portugal, desserts called ""tortas"" are commonly found on restaurant menus. Such desserts are not tarts, nor are they similar to German torte. They are simply Swiss rolls with jam filling. In Spain, the dessert is called ""brazo de gitano"" (literally translated as ""gypsy's arm"") and is commonly filled with cream or chocolate truffle. In Sweden and Finland, the Swiss roll is called ""rulltårta"", respectively ""kääretorttu"" (both meaning roll-cake), and it is commonly served with coffee. The filling often consists of butter cream and strawberry jam. The base"
"vanilla, cinnamon, almonds and clove and is then served hot with vanilla sauce. Although traditionally a dessert, it can also be found as main dish after an appetizer soup. A similar dish popular in the south of Germany is ""Ofenschlupfer"" which consists of layers of aged bread and apple slices (instead of cherries) which are then soaked in a mixture of butter, sugar and egg. Some also add raisins and serve it with hot vanilla sauce. Kirschenmichel Kirschenmichel (other names include ""Kirschenplotzer"", ""Kerschemischel"", ""Kirschpfanne"" and ""Kirschenmännla"") is a traditional dessert of the German Cuisine, especially popular in the regions Palatinate,"
"Black Forest. This claim, however, has never been substantiated. ""Schwarzwälder Kirschtorte"" was first mentioned in writing in 1934. At the time it was particularly associated with Berlin but was also available from high-class confectioners in other German, Austrian, and Swiss cities. In 1949 it took 13th place in a list of best-known German cakes. The record for the world's largest authentic Black Forest gâteau was set at Europa Park, Germany on 16 July 2006, by K&U Bakery. Measuring nearly 80m² and weighing 3,000kg, the cake, which was 10m in diameter, used up 700litres of cream, 5,600 eggs, 800kg of cherries,"
"without refrigeration. Schneeball (pastry) A Schneeball or Schneeballen (plural: ""Schneebälle"" and ""Schneeballen"" respectively), snowball in English, is a pastry made from shortcrust pastry and is especially popular in the area of Rothenburg ob der Tauber. Its name derives from its round, ball-like shape, with a diameter of about eight to ten centimeters, and its traditional decoration with white confectioner's sugar. It is also called a ""Storchennest"" (stork's nest). This kind of pastry has been known for at least 300 years in the regions of Franconia and Hohenlohe (northeast of Baden-Württemberg) where it is very popular. Served only on special occasions"
"Bachwürfel The Bachwürfel (English: Bach-Cube) is an Austrian confectionery created 1985 on occasion of composer Johann Sebastian Bach's tercentenary by Salzburg confectioner Norbert Fürst. The cubical candy consists of a layer of marzipan, nut-truffle and coffee truffle, superimposed upon each other and coated in dark chocolate. Originally produced as a limited special edition of confectionery, it proved so popular with consumers it became a staple product of the cafe and sweetmeat shop Fürst. Prior to Johann Sebastian Bach's anniversary, the Salzburg Bach-Organisation (Salzburger Bachgesellschaft) suggested Norbert Fürst, whose great-grandfather Paul Fürst in 1890 first presented the Mozartkugel, produce a similar"
"Roll"")—mostly by children. The interior is always egg white foam, sweetened with sugar, but there are also varieties using sugar substitutes available on the German market. The original colloquial names were ""Mohrenkopf"" (""Moor's Head"") or ""Negerkuss"" (""Negro's Kiss""), but most companies changed the product-name to a more neutral ""Schokoküsse"" or ""Schokokuss"" (""Chocolate Kiss""), ""Schaumküsse"" or ""Schaumkuss"" (""Foam Kiss"") or to brand-specific names. In German-speaking Switzerland they are still sold as ""Mohrenkopf"". In the French-speaking part of Switzerland as well as France they are known as ""Têtes Choco"" (""chocolate heads""), or and more commonly as ""Tête-de-nègre"" in France. In Finland, the"
"desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is ""meringue de angel"", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,"
"40kg of chocolate shavings, and 120litres of kirsch. On 9 December 2012, a team led by chefs Jörg Mink and Julien Bompard made Asia's biggest Black Forest cake at the S-One Expo in Singapore. The 500-kg cake was made from 165litres of cream, 1,500 eggs, 68kg of cherries, 60kg of chocolate shavings, and 10litres of kirsch. A Swedish cake called ""Schwarzwaldtårta"" is related to the traditional Black Forest gâteau only by name. It consists of layers of meringue with whipped cream in between. The whole cake is also covered with whipped cream and decorated with chocolate. Black Forest gateau Black"
"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"
"German chocolate cake German chocolate cake, originally German's chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting. It owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred"
"Bündner Nusstorte The Bündner Nusstorte (Graubünden nut pastry), also known as Engadiner Nusstorte, is a traditional sweet, caramelised nut-filled pastry (generally walnut) from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960s though it was invented in the 1920s. While the Nusstorte is associated with Graubünden, the nuts are always imported because Graubünden's climate will not support nut trees. While there are recipes for ""Nusstorte"" from the 19th century, they are different from the modern ""Nusstorte"". These pastries contained nuts mixed into a dough, but were not filled. The modern, filled ""Nusstorte"" was developed"
"denser Christmas pudding. A Creole trifle (also sometimes known as a Russian cake or a Russian Slab) is a different but related dessert item consisting of pieces of a variety of cakes mixed and packed firmly, moistened with alcohol (commonly red wine or rum) and a sweet syrup or fruit juice, and chilled. The resulting cake contains a variety of colour and flavour. A similar dessert in Germany and Austria goes by the name of Punschtorte. In Italy, a dessert similar to and probably based on trifle is known as ""zuppa inglese"", literally ""English Soup"". Trifle Trifle in English cuisine"
"Linzer torte The Linzer Torte (or Linzertorte) is an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria. Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant jam or, alternatively, plum butter, thick raspberry, or apricot jam. It is covered by a lattice of dough strips. The dough is rolled out in very thin strips of pastry and arranged"
"popular among Jewish communities in parts of Germany, Austria, Hungary and Poland. In the southwest of Germany is traditionally known as (), a name formed by joining the two words and (cake). Opinions differ as to the significance of the word . One possibility is that it means ""bunch"" or ""bundle"", and refers to the way the dough is bundled around the tubed center of the pan. In Dutch, the cake is called ""tulband,"" which is Dutch for 'turban.' The pronunciation of the second part of this word is very similar to that of 'bundt.' Another source suggests that it"
"""Spanischer Wind"" is still used to refer to small baked meringues (also known in English as meringue kisses). It is featured as the technical challenge in episode 4 of series 6 of ""The Great British Bake Off"", and its appearance on the TV show is credited for its spike in popularity.. A newspaper article about the TV show reported it had earlier been called ""the fanciest cake in Vienna"". A Spanische Windtorte consists of rings of meringue that have been baked into a cylindrical form with a bottom and a top lid. The piping of the meringue and the subsequent"
"cake"" or ""Mexican wedding cake"" name. Bizcochitos, superficially similar to pfeffernüsse, are designated the official cookie of the State of New Mexico, are similar except that they have the addition of anise, although, properly made, the anise flavor is very mild. In Spanish, they are known as polvorones or ""Polvorones de Novia"". Russian tea cake Russian tea cake is a kind of pastry, often eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. Similar varieties are known as Mexican wedding cakes (or cookies), Italian wedding cookies, butterballs,"
"is called ""rising"". After frying they have a thin and flat, golden brown base and a thicker, cushion-like upper part. As the Küchle are turned once during the cooking process it is essential that the dough is without any defects, if there are only minimal ones and the dough tears during rinsing, the pastry will collapse and remain flat. These misshaped products are also called ""Dutschen"". Schneeballen snowball in English, is a pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber. Its name derives from its round, ball-like shape with a diameter of about"
"Götterspeise Götterspeise (literally: ""food of the gods"") is the German name for a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, it is similar or identical to jelly or jello and other gelatin desserts. Other German names include ""Wackelpudding"" or ""Wackelpeter"", green ""Götterspeise"" is also known as ""Froschsülze"". ""Götterspeise"" is usually eaten with whipped cream or vanilla sauce. The best-known flavours are the following: The green ""Götterspeise"" is not coloured with woodruff, the latter only gives the dessert its characteristic aroma. Because the coumarin contained in woodruff is toxic, only artificial woodruff flavouring is used"
"honey, marzipan, nougat and rum or brandy, to the batter or filling. Additionally, baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled baumkuchen is first coated with marmalade or jam, and then covered with chocolate. Baumkuchenspitzen, German for ""tree cake tips"", are miniature versions of baumkuchen that are created from the cake when it is cut in slices and then into pieces that are referred to as ""Spitzen"". These pieces are typically coated in chocolate and sold individually. A simpler horizontally layered version of the cake is called a ""Schichttorte"". It is"
"Kuchen Kuchen (), the German word for cake, is used in other languages as the name for several different types of savory or sweet desserts, pastries, and gateaux. Most Kuchen have eggs and flour as common ingredients while also, but not always, including some form of sweetener and/or fat. In Germany it is a common tradition to invite friends over to one's house or to a cafe between noon and evening to drink coffee and eat Kuchen (""Kaffee und Kuchen""). The term itself may cover as many distinct desserts as its English counterpart ""cake"". However, the word ""cake"" covers both"
"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."
"Dutch ""aardappel""), ""Schlagobers"" (whipped cream) German ""Schlagsahne"", ""Faschiertes"" (ground beef) German ""Hackfleisch"" (but Hungarian ""fasírt"", Croatian and Slovenian informal ""faširano""), ""Fisolen"" (green beans) German ""Gartenbohnen"" (but Czech ""fazole"", Italian ""fagioli"", Croatian (regional) ""fažol"", Slovenian ""fižol"", Hungarian folkish ""paszuly""), ""Karfiol"" (cauliflower) German ""Blumenkohl"" (but Croatian, Hungarian and Slovak ""karfiol"", Italian ""cavolfiore""), ""Kohlsprossen"" (Brussels sprouts) German ""Rosenkohl"", ""Marillen"" (apricots) German ""Aprikosen"" (but Slovak ""marhuľa"", Polish ""morela"", Slovenian ""marelice"", Croatian ""marelica""), ""Paradeiser"" [""Paradiesapfel""] (tomatoes) German ""Tomaten"" (but Hungarian ""paradicsom"", Slovak ""paradajka"", Slovenian ""paradižnik"", Serbian ""paradajz""), ""Palatschinken"" (pancakes) German ""Pfannkuchen"" (but Czech ""palačinky"", Hungarian ""palacsinta"", Croatian and Slovenian ""palačinke""), ""Topfen"" (a semi-sweet cottage cheese)"
"chef Johann Konrad Vogel (1796–1883), who about 1823 at Linz started the mass production of the cake that made it famous around the world. The Austrian traveller Franz Hölzlhuber in the 1850s allegedly brought the Linzer Torte to Milwaukee, whence the recipe spread over the United States. Linzer torte The Linzer Torte (or Linzertorte) is an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria. Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts,"
"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"
"to this day and has been adopted by baking companies. June 11 is National German Chocolate Cake Day in America. German chocolate cake German chocolate cake, originally German's chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting. It owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. The filling and/or topping"
"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"