Names of cakes list. Legendary Soviet cakes: what were the sweet teeth in the USSR
Encountering a funny or unusual name for a dish in a literary work, the question often arises - what is it like, how is it prepared and why is it called that? We offer a small selection of baking recipes with unusual names, and in addition - brief information about the origin of unusual confectionery names.
Pudding “Spotted Dick”” (Spotted Dick)
Most . Top of this list Pudding “Spotted Dick”” (Spotted Dick). In English slang, Dick is called ... penis, penis. Despite such a vulgar name, "Spotted Cock" is the undoubted favorite of the nation in the section "a popular dish of traditional English cuisine." Mention of him can be found on the pages of dozens of books. For example, in Alan Bradley's detective " Smoked herring without mustard» , telling about the adventures of the restless little detective Flavia:
AND Out of necessity, I became a fairly skilled lab cook. Once, very recently, when my father sentenced me to house arrest in my room, I even managed to make myself Spotted Dick by steaming lard from the pantry in a wide-mouthed Erlenmeyer flask.”
British favorite soda neighs dried fruits (usually raisins or currants) - obviously this is where the definition of “spotted” comes from. But the etymology of the second word in the title is absolutely not clear. A variety of studies discuss many versions, none of which is indisputable. The first mention of this dish is in an 1849 cookbook and since then "Spotted Dick" has served as an inexhaustible source of double entender jokes. It got to the point that Flintshire (Wales) County Council decided to officially rename the pudding "Spotted Richard" to avoid obscene language.
Old-school pudding was prepared in a water bath with the obligatory use of kidney fat. It was served with molasses, honey or vanilla cream. In modern recipes, heavy fat is replaced with butter, and the cooking itself is often entrusted to a slow cooker.
Spotted Dick Pudding Recipe
Ingredients:
2 cups of flour
2 teaspoons baking powder
1/4 teaspoon salt
10 st. tablespoons chilled butter, diced
2/3 cup sugar
1 cup dried fruits (currants, cherries, cranberries)
3/4 cup milk
2 teaspoons vanilla extract
Zest of one large lemon
Mix flour with baking powder, sugar and salt and grind with butter until crumbly (possible in a food processor in a pulsed mode). Add lemon zest, vanilla extract, dried fruits and gradually adding milk, mix.
Grease a baking dish with oil, cover the bottom with oiled paper and lay out the dough. Cover it with oiled paper (oil side down). Wrap the top of the mold with foil so that water does not get in during cooking, and close the lid.
Pour water into a large container and place the mold on an inverted saucer. Boiling water should reach the middle of the mold. A weight can be placed on top of the mold for stability. Boil over low heat for 1.5 hours, adding water if necessary. Open the finished pudding by removing the foil and oiled paper and let cool for 10-15 minutes. Transfer the pudding to a plate and serve with custard, whipped cream or ice cream.
By the way, one of the characters in the book “ but on the other hand Patrick O'Brien, a pimply midshipman, was nicknamed Spotted Dick. Now the ambiguous humor of English sailors is understandable! And the fearless captain Jack Aubrey himself - the protagonist of O'Brien's book cycle and the film "Master and Commander: At the End of the Earth" - called his favorite dish " molasses pudding, which (as he said) is best eaten cold so as not to scald the throat”.
cookies “Bachelor Buttons”
Dear Mrs. Tinker, it is impossible that none of them have your famous "bachelor buttons."
Mrs. Tinker blushed.
- Do you like them? I have them very fresh, straight out of the oven.
- Of course, then I will have to starve a little, your cupcakes are deadly for the waist, but I can not resist. Just a couple. Tonight at the theatre, I'll make myself a sumptuous tea. Martha took her time choosing two cupcakes (“I like rouge”) and put them in her bag.
Josephine Tey, "Daughter of Time"
It is easy to guess that the title bachelor buttons” came from the clothing industry. Bachelor's buttons, or bachelor's buttons, were a button that was used for emergency repairs without being sewn to the fabric. A special hairpin pierced the fabric and was fixed in the top button. Later, the bachelor button could be easily removed. Such buttons were very popular in the late XIX - early XX century. It was they who gave the name to the popular pastry.
On the Internet, you can find two types of “bachelor buttons”. These are either two cookies connected by a cream layer (reminiscent of the method of attaching the original buttons), or a cookie with a recess filled with jam filling (in appearance). Bachelor buttons fell into disuse at the beginning of the 20th century, and with them the name of baking disappeared. But the cookie itself remained, having changed the name. Since the indentation in the dough is created with a finger, such cookies are now called Thumbprint Cookies (Fingerprint).
Bachelor Buttons Cookie Recipe (from a 1913 cookbook)
Ingredients:
150g flour
75g sugar
50g butter
1 egg
Jam
Mix softened butter and sugar, beat in the egg and stir until smooth. Gradually adding flour, knead the dough. Roll out the dough into a sausage, then cut into circles. Make an indentation in each circle with your finger. Line a baking sheet with parchment paper, arrange the circles, filling the indentation with cherry, apricot or any other jam of your choice.
Bake at 175 degrees C for 10-15 minutes or until the edges are golden brown. Let cool and serve, sprinkled with powdered sugar if desired.
Cake "Leipzig Larks"
ABOUT Once it happened that Baron Pretextatus von Mondschein invited the prince to his breakfast to taste Leipzig larks and drink a glass of Danzig golden vodka. When the prince arrived at Mondschein's house, in the hall, among many worthy diplomatic persons, was little Zinnober, who, leaning on his cane, flashed his eyes at him and, no longer turning to him, put a fried lark into his mouth, which only that he pulled off the table.
Ernst Theodor Amadeus Hoffmann, "Little Tsakhes, nicknamed Zinnober"
Fried larks have been a culinary dish known since ancient Greece. In the 18th-19th centuries, Leipzig larks were especially valued among gourmets of Europe, which were found in large quantities in flood meadows in the vicinity of Leipzig. The fishery was so great that the number of birds for sale was in the hundreds of thousands (!). As a result, the number of larks was sharply reduced. In 1876, the Saxon king Albert I issued a law banning fishing and the meat delicacy disappeared from the menu. For frustrated gourmets, resourceful confectioners offered a sweet alternative - almond shortbread pastry with strawberry confiture, called “Leipzig lark”. 
The cake became incredibly popular, eventually becoming a culinary calling card of Leipzig. Traditionally, "Leipzig larks" are baked in the form of baskets tied crosswise with a ribbon of dough, just as the carcasses of stuffed larks were tied up so that the stuffing did not fall out of them.
Recipe for Leipzig Larks
Ingredients (for 12 pieces):
For the test
250 g flour
1 egg
70 g sugar
125 g melted butter
1 teaspoon amaretto or cognac
A pinch of salt
filling:
125g butter at room temperature
150 g powdered sugar
75 g flour
1 st. a spoonful of starch
150 g almonds, crushed
1 egg yolk
4 egg whites
250 g apricot or strawberry jam
Mix the sifted flour, egg, sugar, cognac, a pinch of salt, add butter and knead the dough. Send the finished dough for 30 minutes. into the refrigerator.
At this time, beat the butter with a mixer and, continuing to beat, add the powdered sugar, egg yolk, almonds, flour and starch. Separately, beat egg whites until stiff and gently fold into filling.
Roll out the dough thinly and place in cupcake molds, pre-greasing them with butter. Cut strips from scraps of dough. Put a layer of jam on the dough, and then a layer of filling. Lay the strips of dough crosswise on top. Bake in a preheated oven at 180°C for about 20-25 minutes until golden brown.
drew attention to themselves triumph of gluttony» with dark green ground pistachios and shameless « virgin cake". Don Fabrizio had asked for this particular cake, and now he held in front of him on a plate the blasphemous image of Saint Agatha, showing off her firm breasts.
“It is strange that the Inquisition did not think of banning these sweets when they could have done it! The triumph of gluttony! Gluttony is a deadly sin! Saint Agatha's nipples! And the monasteries sell it, they devour it at the holidays. Well well!"
Saint Agatha is one of the most revered early Christian saints (3rd century AD). According to legend, she was born into a wealthy Sicilian family and became famous for her beauty. Deciding to devote her life to God, Agatha rejected the harassment of the Roman proconsul Quintianus, for which she was thrown into prison. There she was tortured (her breasts were cut off) and eventually executed. Saint Agatha is considered the patroness of the city of Catania and is often depicted carrying her own breast on a tray.
“ (minnie di virgine- “breast of the virgin”) or casatella of St. Agatha, resembling a female breast in shape, has become one of the symbols of the annual feast in honor of St. Agatha, which is traditionally held in Catania in early February. According to legend, this cake was first prepared in 1725 by the nuns of the monastery of St. Mary.
Recipe for the “Virgin Cake” (Saint Agatha's Casatella)
Ingredients :
For test:
500 g flour
150 g sugar
150 g butter
1 egg
For filling:
600 gr. ricotta cheese
80 gr. candied oranges
100 gr. dark chocolate
100 gr. powdered sugar
Orange (lemon) zest
for glaze:
250 gr. powdered sugar
1 spoon of lemon juice
1 protein
candied cherries
Mix the sifted flour with sugar, add softened butter, egg and knead the dough. When the dough becomes smooth and uniform, roll it into a ball, wrap with cling film and refrigerate for 1 hour.
At this time, prepare the filling: mix ricotta cheese, chocolate grated on a coarse grater, candied fruits, powdered sugar. Add lemon or orange zest to taste. Mix until smooth.
To prepare the dessert, you will need silicone molds 8 cm in diameter. Roll out the dough into a thin sheet and cut circles of a slightly larger diameter. Place the circles in the form, fill with stuffing and cover with another circle. Pin the edges.
Bake in a preheated oven at 200 degrees for 20 minutes. When the finished cakes have cooled, remove them from the mold and decorate with icing. To prepare it, beat the protein with lemon juice, gradually adding the sifted powdered sugar. Garnish with a candied cherry.
Dessert (from French dessert)- the final dish of the table, designed to get a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies (Wikipedia).
Dessert- a sweet dish, fruits, etc., served at the end of the meal. The word was borrowed at the end of the 18th century. Even in the dictionary of 1795 they wrote "desser" (from the French verb desservir - to clear the table, that is, "the last dish"). The term "dessert" replaced the Russian word "cake", which had long been colloquially used to refer to any sweet dish ("And the cake was blancmange ..." - Alexander Pushkin, "The Young Lady-Peasant Woman") (Humanitarian Dictionary, 2002).
Note that the name "sweet dish" is still not entirely correct, because dessert is not always sweet. So, in Russian cuisine, black caviar can be served as a dessert, and in French - cheese.
Meringue, otherwise - meringue (from the French baiser - "kiss") - a French dessert of whipped with sugar and baked egg whites. Tartar or cornstarch is also sometimes used (as a binder).
There are several types of meringue that are used as a top layer for other desserts (French "Floating Island", lemon meringue pie, etc.) or as a standalone dish. Meringues also differ in the way they are prepared.
The so-called "Italian meringue" is cooked on boiling sugar syrup, after which it is used in various cakes or baked separately, and "Swiss meringues" are first beaten over a water bath, and then they are allowed to cool, without stopping beating, and then baked.
"Swiss meringues" are most often used for the Pavlova Cake dessert. The most common are "French meringues".
Blancmange - a traditional French cold dessert. It is a jelly made from almond or cow's milk, sugar and gelatin. A traditional blancmange recipe includes almond milk, rice flour or starch, sugar, and spices (vanilla, nutmeg, and others as desired). Modern recipes often also include gelatin (or other jelly-forming additive), as its use improves the appearance of the dish: the jelly becomes denser and holds its shape.
Brownie (from English - Chocolate brownie) - chocolate cake, rectangular pieces of chopped chocolate cake with a characteristic brown color. Traditional American cuisine. Depending on the recipe, it may have the consistency of a cake, muffin or cookie.
Wagashi - Traditional Japanese sweets. They differ from ordinary confectionery products in that they are prepared exclusively from natural ingredients: rice dough, bean dough, oilseeds, rhizomes and similar grain and vegetable products, as well as agar-agar seaweed. In addition, wagashi contains nuts, chestnuts and dried fruits. Some species contain green tea, herbs, natural flower nectar. For the Japanese, as you know, not only the taste is important, but also the appearance of any product, including sweets.
Wagashi have a less sweet taste than the sweets familiar to Europeans. They may even seem quite savory to people who are not used to them.
There are many varieties of wagashi: mochi, ekan, manju, uiro and others.
Whipped cream (otherwise - chantilly cream or chantilly cream (from French - Crème chantilly) - a dessert made from sweetened whipped cream, sometimes with the addition of vanilla. It is believed that this dessert was invented by Francois Vatel, head waiter of the Chantilly castle in the 17th century.
Used in the preparation of pastries, cakes and other desserts. Often served with ice cream and used to make ice cream desserts.
Grillage (from French - grillage, "roasting") - a French dessert made from roasted nuts with sugar. It comes from the oriental coarse halva. The same name was given to nut sweets produced at several confectionery factories in the USSR and Russia.
Confectioners divide roasting into two types: soft includes boiled fruits and crushed nuts. Hard is crushed nuts filled with melted sugar. There are also fruit roasted sweets, where fruit syrup acts as a binder.
Ekan is a national Japanese delicacy. It is a thick jelly-like marshmallow, the main components of which are a paste of red (sometimes white) beans, agar-agar and sugar. May have a variety of flavors and colors. Usually sold in tiles.
Calissons - (from French - Calisson) - a French dessert, a traditional Provencal sweet, which is made at a special factory in the city of Aix-en-Provence. The composition includes almonds, candied fruit and a layer of sugar icing. It tastes like marzipan. The shape is similar to delicate petals, the bottom layer of which consists of unleavened dough, the second is filled with almonds or melons. The dessert is topped with icing sugar.
The name "calisson" has acquired many legends, but the most romantic is the one associated with the wedding of the brilliant King René, Duke of Anjou and the modest Jeanne de Laval.
It was these almond-melon sweets, served among other traditional sweets of Aix-en-Provence, that made the sad Jeanne smile. “What are these deliciously tender boat-shaped sweets called?” she asked. “Ce sont les calins! (These are kisses!) ”, exclaimed King Rene, delighted with the smile of his beloved. Now les câlins in French means embrace.
Canele (French canele) - a small culinary product, a signature dessert of Aquitaine and French cuisine in general. Canele has a soft and tender dough, flavored with rum and vanilla, and covered with a hard caramelized crust on the outside. The name comes from the Gascon word canelat, which means flute. The canele is shaped like a small, grooved cylinder, about five centimeters high and in diameter. The dessert is crunchy and caramelized on the outside, but soft on the inside.
Canele is traditionally eaten as a dessert for breakfast and as an afternoon snack. However, given the growing number of variations, canele consumption is also changing. Canele is often served during liqueur wine tastings.
Traditional caneles are sold in packs of 6 or 10. Due to their strength, caneles are well tolerated during transportation.
It is not recommended to use cutlery when eating large caneles. Nevertheless, this is a good remedy for not getting caramel on your fingers.
Catalan cream (from Catalan - La Creme), or St. Joseph's cream - Dessert, a traditional dish of Catalan cuisine. Similar to French Creme brulee, but it is prepared not with cream, but with milk.
The main components are milk, egg (usually only the yolk), sugar. Sometimes spices, cinnamon, vanilla, zest are also added. As a rule, after cooking, the cold cream is covered with sugar and subjected to high temperature, so that the top layer of sugar turns into a crisp. Some recipes differ from the classic and involve the addition of starch or flour.
It has its second name because it is a traditional dish on the day of Joseph the Betrothed, celebrated on March 19.
Clafoutis (French clafoutis) - a French dessert from Limoges, combining the features of a casserole and a pie. Fruit in a sweet egg batter similar to pancake, baked in casserole or quiche pans. In a greased baking dish, fruits are first placed, and then they are poured with dough.
Although the classic version of clafoutis is made from cherries with pits, cherries are more often put without pits for ease of consumption or even replaced with other berries. There are also apple, pear, apricot, plum clafoutis (fruit in this case should be cut into pieces the size of a cherry).
Creme brulee - This is a custard cream, similar in texture to pudding and covered with a crispy caramel crust. The name creme brulee is translated as “burnt cream”, because in the classic recipe, after the preparation of the cream, sugar is set on fire on its surface, thus caramelizing the top baked layer.
Creme brulee is considered a French dessert, but there are several versions of its creation. So, according to one of them, the first creme brulee was prepared by the British within the walls of the Holy Trinity College of Cambridge University in the 17th century.
In France, they are convinced that creme brulee was invented by Francois Messialo, who was in charge of the kitchen of the Duke of Orleans. In this statement, the French have a weighty argument: the royal chef mentions dessert in his book, published in 1691. However, the published recipe for some reason strongly resembles a Catalan cream. Knowing this, the Spaniards say that Messialo brought the recipe from a trip to Catalonia, where he most likely tried a wonderful dessert.
A Spanish legend says that in the 16th century a bishop visited a Catalan monastery, and the nuns did not have a monastery flan to treat a high dignitary. However, not at a loss, they hastily prepared a vanilla dessert, and to hide their sluggishness, they covered it with a sugar crust. When the clergyman was presented with dessert straight from the fire, he burned himself and exclaimed: “Crema!”, which means “burns” in Catalan. So this name was assigned to the newly invented dessert, which later became known as catalan cream. Today in Spain, it is traditionally served at the festive table on Saint Joseph's day.
Manju - national Japanese delicacy wagashi. Most often, manju is a pie made from wheat, buckwheat or rice flour stuffed with anko (angular beans boiled with sugar or honey). Baked in shape. There are several varieties: some are round balls with a lot of filling, others are in the form of small cakes with a layer of sweet grain beans.
Mochi a Japanese flatbread made from a special variety of glutinous rice pounded into a paste mochigome and rolled into shape. The traditional process for making these flatbreads is called mochitsuki. The greatest demand for mochi occurs on the eve of the New Year. Mochi is also known in Hawaii, Korea, China, Cambodia and Thailand. Doesn't have a distinct flavor or color. With the help of various additives (coconut milk, mirin, green tea) you can change the taste, natural dyes - color.
Pavlova (from English - pavlova) - meringue cake with fresh fruit, especially popular in New Zealand and Australia. It is made from meringue, whipped cream, the top layer is from berries or pieces of tropical fruits (in New Zealand and Australia they prefer strawberries combined with passion fruit pulp, in the UK - raspberries). You can bake "Pavlova" in the form of a cake, as well as in portions, decorating each portion separately.
Named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926. In those years, many brands carried the name of the famous dancer: chocolates, clothes, perfumes.
The exact time and place of the invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.
Panna cotta (from Italian - "boiled cream") - a popular Italian dessert. The basis of the dessert is cream, milk, sugar, while high-fat products and freshness are required. After heating the ingredients and bringing the mass to a boil, the dessert is poured into molds and placed in the refrigerator for 12 hours. Depending on the density of the finished product, it is laid out either on a plate or served in a bowl.
Initially, panna cotta was prepared as follows: the cream was heated together with fish bones and fruits, berries were added and cooled. Instead of fish bones, gelatin is now used.
Pancakes
, or American pancakes, is one of the most common meals in the United States and Canada. Small round fluffy pancakes, richly poured with syrup, are part of almost any breakfast. In translation, it simply means - a cake in a pan (pun-frying pan, cake-cake).
Few people know the history of the first pancakes, only the fact that the first pancakes in America appeared thanks to migrants from Scotland has come down to us.
Today, the American IHOP-Restaurant, the well-known McDonalds and many other bistros, cafes and catering establishments necessarily have pancakes with a variety of additives on their menu: berries (blueberries, blueberries, raspberries, strawberries, etc.), fruits (bananas, apples , pears), chocolate, various cereals, honey, etc. Additives can be kneaded into the dough or served with ready-made cupcakes.
Pancakes are baked in a small skillet.
Baklava (or baklava) - a popular confectionery product made from puff pastry with nuts in syrup, widespread in the cuisines of eastern peoples. A dessert made from paper-thick sheets of dough that are smeared with oil and laid out in layers in a rectangular baking dish or rolled into cylinders.
The first mention of sweetness dates back to the 15th century: “The tradition of preparing a thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in the Topkapı Palace, there is a record from the time of Sultan Fatih, according to which the first “baklava” was cooked in the palace in August 1453. They say that the Sultan liked the invention of the cook so much that he ordered to perpetuate his recipe. Since then, baklava has been prepared at every holiday.”
Very popular in Turkey, Armenia and Azerbaijan, it is also in demand in Iran, Tajikistan, Turkmenistan and Uzbekistan, where baklava is traditionally served during the Novruz spring holiday.
Baklava is made from many sheets of dough with a thickness of not more than 1 mm. The main ingredients are flour, honey, walnut and butter. The principle of preparation is quite simple: dough sheets are smeared with oil and stacked on top of each other, with each layer of sheets sprinkled with nut-spicy filling. Calorie dessert.
Pelamushi - (Georgian ფელამუში) - a dish of Georgian cuisine, thick jelly made from grape juice and corn flour. Pelamushi is usually served with peeled nuts or gozinaki.
Pelamushi is a traditional sweet dish. Prepared in the cold season, as well as a must for weddings and large feasts. Each region of Georgia has its own pelamushi, but with different names. Classic pelamushi is made from red grape juice.
Baba (Babu au rhum) - a sweet yeast dough pastry with a characteristic shape (tall and loose), often topped with raisins and vanilla. The top of the baba is sprinkled with powdered sugar or covered with chocolate icing. The German version of the woman is called gugelhupf (kugelhopf).
The father of the "woman" is the Polish king Stanislav Leshchinsky (1677-1766), the great-grandfather of the French kings Louis the Sixteenth and Louis the Eighteenth. According to legend, the kugelhopf pie, popular at the time, seemed too dry to the king, and it occurred to him to dip it in wine. The king liked the resulting version so much that he decided to name the new dessert after his favorite literary hero, Ali Baba. After that, rum was used instead of wine.
Savoyardi (from Italian - savoiardi - "Savoy", also "lady's fingers") - biscuit cookies of an elongated flat shape, topped with grains of sugar. Savoiardi easily absorb liquid and become very soft from this. Savoiardi is an essential ingredient in many French desserts, in particular, these cookies are used in the preparation of ice cream cakes, Russian charlotte and tiramisu.
Savoiardi were invented at the court of the Dukes of Savoy at the end of the 15th century on the occasion of the visit of the King of France and soon received the status of "official" Savoy cookies.
Tiramisu - Italian multi-layered dessert, which includes the following ingredients: mascarpone, coffee (usually espresso), chicken eggs, sugar and savoiardi biscuits. As a rule, the dessert is powdered with cocoa powder. A variation with the addition of walnuts is possible.
Tiramisu is one of the most popular desserts in the world. There are adaptations of the recipe, according to which cocoa powder is replaced with grated chocolate, savoiardi with biscuit, coffee impregnation with fruit or alcohol (usually Marsala or Madeira), and in some variations, tiramisu can resemble pudding or cake.
It is believed that the name "tiramisu" comes from the Italian phrase tirare mi su - "lift me up". Like it or not, but tiramisu really lifts up and elevates to bliss. Siena (Tuscany), Treviso (Veneto) and Turin (Piedmont) dispute the right to be called the birthplace of tiramisu. Sienese legend says that in the 17th century, Tuscan pastry chefs invented and dedicated a dessert to the Grand Duke of Tuscany, Cosimo de Medici, which they called Zuppa di Duca - "Count's Soup". And that, allegedly, this particular dessert is the great-grandfather of tiramisu. But, as cuisine historians hint to us, from this dessert in tiramisu, only the idea of \u200b\u200bsoaking a biscuit remains. Which is also a lot, because impregnation is one of the foundations of this Italian dessert.
Uiro (Uiro) Also known as Uiro-mochi. It's a variety wagashi- a traditional Japanese gourmet sweet made from rice flour and bean-based sugar. Rice flour, sugar and water are mixed until a paste is obtained, and then the water is evaporated. Uiros are light and sweet, and their gooey texture is reminiscent of rice cakes. mochi.
bread soup - a dish of northern European cuisine. Bread soup is present in the national Danish, Latvian, Swedish, Finnish cuisine.
Crackers are soaked in boiled hot water, sugar and honey are added to them. When the base is ready, it is heated and fruit slices boiled in liquid sugar syrup and whipped cream sweetened with powdered sugar are added. The soup is served cold.
Cheesecake (from English cheese - cheese, cake - cake) - a dish of European and American cuisine, which is a cheese-containing dessert from cottage cheese casserole to soufflé cake. The first cheesecakes appeared in Ancient Greece.
Cheesecakes are made with Philadelphia cheese. Sugar, eggs, cream and fruits are also used. A mixture of these ingredients is placed on a base of cookies or sweet crackers. Seasonings (vanilla, chocolate) and fruit decorations, such as strawberries, are often added.
In the UK, cheesecake is a non-baked cold dessert that usually consists of a base layer - crushed biscuits mixed with butter and pressed into a thick pancake, and a filling layer - a mixture of milk, sugar, cheese, cream, sometimes gelatin.
Churchkhela (from Georgian ჩურჩხელა) - Georgian national delicacy. Distributed under other names in Azerbaijan, Armenia and Cyprus. Prepared from strung nuts in flour thickened grape juice or pelamushi. Differs in high nutritional properties.
To prepare churchkhela, broken walnuts are put on a thick thread. A thread with walnuts is dipped into the cooked pelamushi, then put on a stick and cooled - this is how churchkhela is obtained.
Charlotte (from French - Charlotte) - sweet apple pie baked in dough. Classic charlotte is a German sweet dish made with white bread, custard, fruit, and liquor.
The idea of classic charlotte was borrowed from the English: charlotte is a type of pudding that is usually served warm. The bottom of the form is spread with bread soaked in butter or egg mixture. A layer of ready-made apples (boiled with sugar or pureed) is laid on top of the bread and covered with a layer of soaked bread. You can make multiple layers. Charlotte is then baked in the oven and served warm with ice cream, whipped cream or sweet sauces.
Russian charlotte was invented in London at the beginning of the 19th century by the French chef Marie Antoine Karem, who was in the service of Alexander the Great. Initially, the dish was called charlotte à la parisienne (“Parisian charlotte”), later the dessert became famous all over the world under the name charlotte russe (“Russian charlotte”). To make Russian charlotte, the form is laid out with savoiardi cookies or a ready-made biscuit and filled with Bavarian cream and whipped cream. Then the dessert should be cooled until hardened.
Strudel (from German - Strudel - "whirlwind, funnel, whirlpool") - an Austrian flour dish in the form of a roll of rolled sheet dough with a filling. Dessert strudel is made from an exhaust dough stuffed with fruits (apple), berries (strawberries, cherries, lingonberries, raspberries, raisins, etc.), cottage cheese (with vanilla), strudel with poppy seeds and cinnamon or other ingredients. Top sweet strudel smeared with melted butter and sprinkled with powdered sugar.
Strudel is usually served hot with vanilla ice cream or whipped cream and chocolate syrup. Strudel goes well with light coffee (like latte) and tea.
Let's talk a little about the favorite sweets of Soviet childhood, in particular, let's remember cakes.
Those whose childhood and youth fell on Soviet times sometimes remember those days with pleasure. Especially the sweet tooth, and especially when it comes to Soviet pastries. Today we will try to recall the most popular positions in the assortment of Soviet cafeterias and confectioneries.
Delicious assortment
A distinctive feature of the Soviet Union has always been a rather meager range of products, which had a fairly high quality. The same can be attributed to Soviet cakes.
It was cakes that were synonymous with happiness for many children, regardless of age!
Few could walk past the candy store. And then there were mittens in cream, textbooks smeared with chocolate, the Meringue cake broken into pieces in a new briefcase ...
The current numerous confectionery and coffee houses delight the eye with the abundance and beauty of culinary products, but they will never compare with nondescript Soviet pastries made from simple, but high-quality and natural ingredients. No one thought at that time about food coloring and preservatives. Depending on the dough from which the cakes were baked, they were divided into biscuit, airy, custard, amateur (crumble), almond-nut, sand, sugar tubes, puff.
Unlike today's production, the raw material for the manufacture of cakes was premium wheat flour, granulated sugar and powder, starch, molasses, butter, whole and condensed milk, eggs, fruits, fruit fillings, agar, chocolate, cocoa powder, nuts, citric acid, salt, food coloring, vanillin, essences, cognac, wine. Let's remember those childhood joys of our school buffet or favorite pastry shop.
"Napoleon"
The Napoleon cake was considered a special chic in the culinary and pastry environment. It looked like a fat puff equilateral triangle covered with a very tasty cream.
The price is 22 kopecks.
Cake "Eclair"
Eclair with butter cream and chocolate icing is one of the favorite and delicious cakes of the Soviet era.
The sets of cakes, which were sold in beautiful cardboard boxes, always had an eclair. This cake was made from choux pastry, and cream or custard was used as a filling.
The eclair cost 22 kopecks.
basket
A sand basket sold everywhere and was no less loved by Soviet boys and girls than an eclair. Most often, the baskets were decorated with cream mushrooms. The mushroom caps were made from dough. These hats were eaten first.
The price is 22 kopecks.
Cake "Tubules with butter cream"
Delicious and very simple cake. For the generation born in the USSR in the 1960s - 1980s. - puff tubes with melt-in-your-mouth protein cream were a real delicacy.
The price is 22 kopecks.
Cake Potato
Cake "Potato" is one of the iconic dishes of Soviet cuisine. The legendary potato is a favorite delicacy of Soviet children. She was loved and loved as well as eclairs, baskets and tubes.
It was served in restaurants, in student canteens, and at the home table. Potatoes are still the taste of childhood for many today ... Which, in general, is not surprising. A not very laborious dish made it possible to utilize cake trimmings, dry biscuits, crackers with benefit and taste.
The name "potato" was given to this cake because it was finished with white cream in the form of sprouts on a potato tuber.
Cake "Potato" was not baked. And it was made from biscuit crumbs, cake scraps, etc., which were mixed with creamy, sweet cream (as an option - condensed milk). Plus - the addition of raisins, nuts - whoever is in what much.
But it should be noted that the real Potato cake was always made from biscuit crumbs, and inside it was light in color, that is, without adding cocoa.
The price is from 16 to 18 kopecks.
white meringue
Snow-white cake consisting of two halves. Pieces of white crispy meringue were held together with jam or buttercream. The dream of all Soviet girls.
lemon cakes
One of the favorite sweet treats was lemon cakes with delicate sourness. The undeniable advantage of this sweet treat was the use of the simplest and most affordable products that could be found in any Soviet grocery store.
The price is 22 kopecks.
Sand ring with nuts
An excellent afternoon snack for a Soviet schoolchild or student is a sand ring with nuts. To get that same taste, Soviet chefs used only peanuts! The undulating shortbread topped with nuts could be eaten with both tea and milk.
Korzhik-ringlet - 8 kopecks.
Jack of all trades
Soviet citizens did not lag behind public catering establishments. Airy eclairs, delicious cakes, potato cakes ... Our mothers and grandmothers could not cook anything! The hostesses preferred to make delicious masterpieces on their own. Recipes were taken from the collection "Cooking". This book was in almost every home. How to make a cake, bake pies, decorate cakes. This book had answers to almost all questions.
Young chefs
Moms had daughters in the wings. Remember the famous "Birthday Days", which were celebrated by the whole class once a month. Especially for these school tea parties, the girls brought sweets made with their own hands from home.
There were also home economics lessons. The girls also baked cakes on them. At the end of such lessons, we boys came to visit them for tea!
New breath
Much has changed today. Preservatives, improvers, stabilizers, flavorings ... and there are no longer those biscuit cakes and pastries, puff tubes and baskets with cream, simple shortcakes, juicy, Nut cakes, custard rings with curd cream and much more ... But people's interest in the Soviet culinary "heritage" does not disappear. And we return to the old recipes again and again.
Favorite goodies
So among the favorite goodies of our school gatherings was “sweet sausage”. It was easy and quick to prepare. Various types of sweet biscuits were used for cooking. There were many recipes for this dish. And here's one of them for you. The one from the cooking class.
Ingredients (for 8-10 servings):
Cookies "Jubilee" (or other) - 750-800 g;
Condensed milk - 1 can (400 g);
Butter - 200 g;
Cocoa powder - 3 tbsp. spoons;
Cognac - 3 tbsp. spoons.
Cooking:
Remove butter and condensed milk from the refrigerator in advance and leave for several hours at room temperature. Break cookies with your hands into small pieces, mix with condensed milk, then add butter, cocoa and cognac and mix thoroughly. Put a sheet of baking paper or foil on the table and put the prepared mass on the edge in the form of an oblong slide. Wrap it up in the form of a long cylinder, flatten it with your hands along the entire length and twist cellophane or foil from the edges (like candy).
Refrigerate for a few hours before serving and cut into round pieces. If desired, half a glass of chopped nuts and 100 grams of chopped prunes can be added to the cookie mass.
Marzipan cake
Cake- the Russian name for piece dessert confectionery from various types of dough with cream, fruit, berry and other fillings or part of a sliced cake.
Varieties of cakes
By cooking method
- independent cake (custard, marshmallows, chocolate potatoes, air meringue, basket, tiramisu, cream tubes, nuts, etc.)
- part of the cake - proportionally equal pieces of any finished cake (Napoleon, honey cake, prague, bird's milk, soufflé, cheesecakes, rolls, etc., cut in equal parts)
By type of test
Shortcrust pastry baskets
The cake can be made from biscuit (sliced cakes), puff (Napoleon, Kutuzov, some oriental sweets), sand (basket, nuts), curd (cheesecake), butter (rum-baba, rolls), rice and bean (Japanese sweets) custard (eclair) and other types of dough or without it (air meringue, soufflé). The basis for some cakes is not dough, but ready-made confectionery products, for example, cookies (tiramisu, walnut or chocolate potatoes)
According to the ingredients and method of preparation of the filling
- creamy (the main filling is butter, sour cream, custard, protein, chocolate, creamy honey and other creams)
- fruit (the main filling is fruits, berries, jams, marmalades, fruit puree, liqueurs, etc.)
- nut (the main filling is nuts and seeds: peanuts, hazelnuts, almonds, cashews and others, as well as nut butter or nut butter)
- salty and sour-salty (in the culinary arts of some countries, the filling may be salty or sour-salty in taste and contain cheese, meat, fish, etc.)
- mixed (several types of fillings together in one product)
Cake "Napoleon"
Cakes in some world cuisines
- Wagashi are mini-cakes of Japanese cuisine made from bean or rice dough, with the addition of seaweed, nuts and seeds, fruits and dried fruits, flower nectars and herbs. Wagashi can be completely different in shape, color and taste, but always bright and unusual.
- In Chinese cooking, cakes are popular - baskets of puff pastry or shortcrust pastry with a creamy egg filling.
- Eclairs - French custard pastries with butter or custard, are known not only in France, but all over the world, just like another French dessert - meringue, made from egg whites whipped with sugar and baked in the oven.
- Tiramisu is an Italian pastry made from biscuits dipped in coffee and cream made from mascarpone cheese.
- Cheesecake is a common name for a variety of cakes, which are soufflés with berry or chocolate icing or cottage cheese casserole. Ancient Greece is considered the birthplace of cheesecakes, as well as another, beloved sweet - marshmallow, obtained by whipping fruit and berry purees with sugar and egg whites, and then thickened with special additives, for example, gelatin.
- Brownie is one of the most beloved American pastries. The name comes from the color of this dessert - brown. Brownies are famous for their pronounced chocolate flavor and viscous texture. Cookies, candied fruits and nuts (pistachios, hazelnuts, almonds and others) can be added to them.
- Churros is a dish of Spanish and Mexican cuisine - a cake baked from choux pastry, glazed with chocolate or sprinkled with powdered sugar.
Now you will know exactly what “those colorful cakes” are called.
Round colored cakes with filling have gained immense popularity among desserts.
Whatever they are called: macaroons, pasta, macaroons and so on. The confusion between the names of two completely different desserts is easy to explain: the gourmet French almond cake macaron (French macaron) and the traditional American coconut macaroon cookie (English macaroon) have one common culinary predecessor - macaroons. Both the words macaron and macaroon are derived from the Italian verb ammaccare ("crush, squeeze"), which is a reference to the method of making the main ingredient - almond powder. Over time, the recipes have changed, but the confusion has remained.Macaron
A small crunchy meringue biscuit with a delicate creamy filling. The cake is made from almond flour and whites whipped with sugar. An obligatory component, along with almond powder, is food coloring, it is he who visually distinguishes pasta from a number of other confectionery products. The soft filling has all sorts of flavor variations: from simple ones (strawberry, vanilla, chocolate) to seemingly “impossible” ones (violet, champagne, lily of the valley, rose petals). Only the classic round shape remains unchanged. In France, macarons are as much a part of history as Chanel. There are several versions of the origin of the dessert, dating back to past centuries. And as we know it, it first appeared in the famous French confectionery Ladurée.
Macaroon
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