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Dobos
Dobos torte ( ), also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef , a delicatessen owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life. History Dobos torte was introduced at the National General Exhibition of Budapest in 1885; Emperor Franz Joseph I and Empress Elisabeth were among the first to taste it. The cake became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel glazed top, it was simple but elegant, as opposed to the more intricate cakes of the age. Its use of fine chocolate buttercream wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dobos C
Dobos torte ( ), also known as Dobosh, is a Hungarian cuisine, Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef , a delicatessen owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life. History Dobos torte was introduced at the National General Exhibition of Budapest in 1885; Emperor Franz Joseph I and Empress Elisabeth of Austria, Empress Elisabeth were among the first to taste it. The cake became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel glazed top, it was simple but elegant, as opposed to the more intricate cakes of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dobos Torta
Dobos torte ( ), also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef , a delicatessen owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life. History Dobos torte was introduced at the National General Exhibition of Budapest in 1885; Emperor Franz Joseph I and Empress Elisabeth were among the first to taste it. The cake became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel glazed top, it was simple but elegant, as opposed to the more intricate cakes of the age. Its use of fine chocolate buttercream wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dobash Cake
Dobash cake (or Dobosh), is a layered chocolate cake filled and topped with a chocolate pudding-like frosting originating in Hawaii, adapted by local baker Robert Taira from the Hungarian Dobos torte. The cake is made of two to three layers of chocolate chiffon cake alternating with dessert pudding, sometimes dusted with crumbs. History According to the Honolulu Advertiser, Robert Taira had discovered the Dobos torte on a trip to Europe. Taira, the original owner of the bakery and founder of King's Bakery, adapted a recipe and created this variation. Dobash cake is made with chiffon cake instead of genoise, and a frosting made of chocolate pudding instead of chocolate buttercream. In addition, Dobash has very few layers, typically under three layers instead of seven. Many home recipes use devil's food cake, instant pudding, and lemon-lime soda in the cake mix, while the frosting is a cornstarch Cornflour, cornstarch, maize starch, or corn starch (American English) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the Pungency, spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Paprika#Hungarian, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, Caraway, cara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungary
Hungary is a landlocked country in Central Europe. Spanning much of the Pannonian Basin, Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia and Slovenia to the southwest, and Austria to the west. Hungary lies within the drainage basin of the Danube, Danube River and is dominated by great lowland plains. It has a population of 9.6 million, consisting mostly of ethnic Hungarians, Hungarians (Magyars) and a significant Romani people in Hungary, Romani minority. Hungarian language, Hungarian is the Languages of Hungary, official language, and among Languages of Europe, the few in Europe outside the Indo-European languages, Indo-European family. Budapest is the country's capital and List of cities and towns of Hungary, largest city, and the dominant cultural and economic centre. Prior to the foundation of the Hungarian state, various peoples settled in the territory of present-day Hun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doberge Cake
Doberge cake (often pronounced "doh-bash") is a layered dessert originating in New Orleans, Louisiana, U.S., adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Still popular in the area, the cake is made of multiple thin layers of cake alternating with dessert pudding. Very often the cakes are made with half chocolate pudding and half lemon pudding. They are covered in a thin layer of butter cream and a fondant shell or, alternatively, a poured glaze on the outside. They are normally made with six or more layers. Traditional flavors are chocolate, lemon or caramel. History 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-L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torte
A torte (; from (), in turn from Latin language, Latin via ) is a rich, usually Layer cake, multilayered, cake that is filled with whipped cream, buttercreams, mousses, Fruit preserves#Jam, jams, or fruit. 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 Nut (fruit), nuts or breadcrumbs. Ordinarily, the cooled torte is Icing (food), glazed and Garnish (food), garnished. Origin The best-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 as the French St. Honoré Cake, Gâteau St. Honoré. In Hungary, Czech Republic, Slovakia, Ukraine, and Russia cakes are usually called tortes without differentiating between ''cake'' and ''torte''. In Polish, as an example, the word ''to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spekkoek
Lapis legit, also known as spekkoek (; or ), is a type of Kue, Indonesian layer cake. It was developed during Dutch Empire, colonial times in the Dutch East Indies. The firm-textured cake is an Indo people, Indo (Dutch-Indonesian) version of the multi-layered rice cakes that are usually seen in Southeast Asian desserts but using some Dutch ingredients like flour and butter. It contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace (spice), mace and anise. The cake is made of flour and yolk and is rich in butter or margarine. Lapis legit is popular in Indonesia and is served as a holiday treat, especially for ''Christmas in Indonesia, natal'', ''Chinese New Year, imlek'', and ''lebaran''. It is also served or given as gifts during many local festivities such as at birthday parties and weddings. In the Netherlands, the sliced cake can be found in most grocery stores and Asian markets (Toko (shop), tokos). It is traditionally served for dessert in rijsttafel. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prinzregententorte
Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream. The exterior is covered in a dark chocolate glaze. Prinzregententorte is very popular in Bavaria, Germany, and available in cake shops all year round. Origin The cake is named after Luitpold, Prince Regent of Bavaria, Luitpold, prince regent of Bavaria from 1886. The cake's exact origin remains in dispute; among those claimed as its creators are the prince regent's cook, Johann Rottenhoeffer, the baker Anton Seidl, and the baking firm of Heinrich Georg Erbshäuser. A Prinzregententorte originally had eight layers of both cake and cream, so as to represent the eight districts the Kingdom of Bavaria once had. Since one of those regions, the Palatinate (region), Palatinate, was split off from Bavaria and merged with surrounding lands to form the new federal state of Rhineland-Palatinate by the American Military Government after World ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavaria
Bavaria, officially the Free State of Bavaria, is a States of Germany, state in the southeast of Germany. With an area of , it is the list of German states by area, largest German state by land area, comprising approximately 1/5 of the total land area of Germany, and with over 13.08 million inhabitants, it is the list of German states by population, second most populous German state, behind only North Rhine-Westphalia; however, due to its large land area, its population density is list of German states by population density, below the German average. Major cities include Munich (its capital and List of cities in Bavaria by population, largest city, which is also the list of cities in Germany by population, third largest city in Germany), Nuremberg, and Augsburg. The history of Bavaria includes its earliest settlement by Iron Age Celts, Celtic tribes, followed by the conquests of the Roman Empire in the 1st century BC, when the territory was incorporated into the provinces of Ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipped Cream
Whipped cream, also known as Chantilly cream or (), is high-fat dairy cream that has been aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid colloid. It is commonly sweetened with white sugar and sometimes flavored with vanilla. Whipped cream is often served on desserts and hot beverages, and used as an ingredient in desserts. Fat content Cream with high butterfat content—typically 30%–36%—is used for whipping, as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network that traps air bubbles. The resulting colloid has about twice the volume of the original cream. If whipping is prolonged further, the fat droplets stick together, destroying the colloid and forming butter. Low-fat cream, or milk, does not have enough fat to whip effectively. Production Cream is usually whipped with a whisk, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Grand Marnier) French buttercream, and covered in a chocolate glaze. Its name originates from its layers resembling the levels of an opera house. According to ', " is an elaborate almond sponge cake with a coffee and chocolate filling and icing." Traditionally, the word ''Opera'' is also written on top of the chocolate glaze. Edible gold leaf is sometimes added to the presentation. Origin An advertisement in ''Le Gaulois'' in 1899 offers a "'". The cake was popularized by the French house Dalloyau, but its origin is unclear. Cyriaque Gavillon claimed to have created the cake there in 1955 and that his wife Andrée Gavillon named it after the Opéra Garnier. Gaston Lenôtre (1920–2009) claimed he invented the dessert in 1960. See also * List of French desserts * Tiramisu Tiramisu is an Italian dessert made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
