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Cream Cake (other)
A cream cake is a generic description of many varieties of cream-filled pastries. More specifically cream cake may refer to: * The Viennese Cremeschnitte, known in former Yugoslavia as a ''kremšnita'' / ''kremna rezina'' or ''krempita'', a slice with a puff pastry base and custard cream. * The mille-feuille, a cream filled French puff-pastry slice, also called vanilla slice, custard slice, and Napoleon, ** The kremówka or napoleonka, the Polish variant of the French pastry slice * The tompouce A tompoes or tompouce is a pastry in The Netherlands. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. Customs ..., in Flemish and Dutch spelled tompoes, a slice cream cake of Belgium and the Netherlands * Scandinavian cream cake, commonly called '' bløtkake'' (Norwegian bokmål), ''blautkake'' (Norwegian nynorsk), ''gräddtårta'' (Swedish), and ''flø ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastries
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cremeschnitte
A cremeschnitte (german: Cremeschnitte, hu, krémes, pl, kremówka, napoleonka, ro, cremșnit, cremeș, crempita, sr, krempita/кремпита, Bosnian: krempita, hr, kremšnita, sk, krémeš, sl, kremna rezina, kremšnita), also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. However, its exact origin is unknown. This dish remains popular across Central Europe and the Balkans in various variations, all of which include a puff pastry base and custard cream. By country In Austria In Slovenia In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The recipe cake was brought to the local Hotel Park in 1953 by Ištvan Lukačević, chef of the hotel's confectionery store. He came to Bled from Serbia where a similar cake was already known. As of October 2009, 10 million cream cakes have been bake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the is unknown. According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kremówka
Napoleonka ( sk, krémeš), colloquially ''kremówka'', is a Polish type of cream pie. It is made of two layers of puff pastry, filled with whipped cream, creamy buttercream, vanilla pastry cream (custard cream) or sometimes egg white cream, and is usually sprinkled with powdered sugar. It also can be decorated with cream or covered with a layer of icing. In some places in Poland the cake is known as (roughly translated as "cream cake"), in others, it is called . This Polish "war" between names and has been subject to a satirical drawing by the Polish illustrator Andrzej Mleczko. The cake itself is a variation of ''mille-feuille'' Robert Makłowicz, Piotr Bikont, Deser królowej Karoliny', Wprost, 1/2005 (1153). Retrieved 15 June 2011 – a French dessert made of three layers of puff pastry filled with cream or jam – also known as the Napoleon. Sometimes kremówkas containing alcohol are sold, those became popular particularly in the aftermath of a false story that Pop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tompouce
A tompoes or tompouce is a pastry in The Netherlands. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. Customs In the Netherlands, the tompoes is iconic, and the market allows little variation in form, size and colour. It must be rectangular, with two layers of puff pastry. The icing is smooth and pink, or occasionally white. For many years however, the top layer has been orange on Koningsdag (King's Day), and a few days before. It may also be orange-coloured when the national football team plays in large international tournaments; this dates from about 1990. The filling is invariably sweet, yellow pastry cream. Tompouces are sometimes topped with whipped cream. Variations with different fillings or with jelly are comparatively rare and are not called tompoes. Several variations exist in Belgium. White glazing on top is the norm in Belgium, som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tompoes
A tompoes or tompouce is a pastry in The Netherlands. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. Customs In the Netherlands, the tompoes is iconic, and the market allows little variation in form, size and colour. It must be rectangular, with two layers of puff pastry. The icing is smooth and pink, or occasionally white. For many years however, the top layer has been orange on Koningsdag (King's Day), and a few days before. It may also be orange-coloured when the national football team plays in large international tournaments; this dates from about 1990. The filling is invariably sweet, yellow pastry cream. Tompouces are sometimes topped with whipped cream. Variations with different fillings or with jelly are comparatively rare and are not called tompoes. Several variations exist in Belgium. White glazing on top is the norm in Belgium, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bløtkake
Bløtkake is a type of layer cake from Norway. It consists of layers of ''sukkerbrød'', or sugar bread, cream or custard, and fresh fruit. It is typically served in the summer months or around Constitution Day in Norway. The same cake is known in Sweden as gräddtårta and in Denmark as flødeskumskage. History The earliest known recipe for bløtkake is in a cookbook written by Helle Schrøders in Denmark in 1692. In countries outside of Norway Norway, officially the Kingdom of Norway, is a Nordic country in Northern Europe, the mainland territory of which comprises the western and northernmost portion of the Scandinavian Peninsula. The remote Arctic island of Jan Mayen and t ..., it is commonly referred to as torte or whipped cream cake. Gallery Bursdagskrembærkake.jpg, Bløtkake being served Bløtkake.jpg, With mint and strawberries References {{DEFAULTSORT:Blotkake Layer cakes Norwegian desserts Swedish desserts Danish desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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