We all saw, display of beautiful cakes, on a bakery window. Many of us, wonder what cake that is? Oh, that one looks so amazing. I love a good cake. But to tell you the truth, I prefer to bake them, then to indulge on them myself. As you probably remember, by now, I grow up in Europe. And over there, we have many, amazing and traditional cakes, but most important, many of the world-famous ones. I am not saying, then the rest of the world does not have anything to offer, but from The Old Continent, came the large number of them, included in today post. So, without further ado, lest dig into world of those delicious cakes.
Dobos cake (Hungary)
If you ever find yourself on the streets of Hungary, you must visit any of the Pastry stores. This cake is a must to try. Eight thin layers of sponge cake, each of them baked separately and then layered with chocolate, the whole is topped with a caramel coating. 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 A real masterpiece of confectionery art. This unique creation was a work of the Jozsef Dobos (Budapest confectioner). He made the cake in 1885, for the great confectionery exhibition. King Franz Joseph I and Queen Elisabeth were among the first to taste it. The cake soon became popular throughout Europe, both for its durability through shipping and for its unique taste and appearance. Perfectly flat, shiny, caramel glazed top, it was simple but elegant. The use of fine chocolate buttercream was truly little known at the time (the creator learned that, while traveling through France), but the dough for the cake, was Dobos personal invention. The cake is always presented with an elaborate caramel work, used for decoration.
Schwarzwald cake – Black Forrest gateau (Germany)
You probably seen this cake or heard its American name: Black forest Cake or Black Forrest Gateau. That is exactly what the original name means. This cake does not have an extremally long history. It was very well known in the 19th century and since then this stunningly looking dessert is not losing on its popularity. Erwin Hildenbrand is the baker who created the recipe for this cake. Rich chocolate sponge soaked with Kirsch (cherry liquor) interlayered with alternate circles of whipped cream and cherries. Three layers of goodness, coated with cream, and shreds of dark chocolate, for more stunning look. Piped rosettes on top, crowned with single cherries each. What a look, what a taste!
Sacheratorte (Austria)
Vienna could not exist without the famous Sacher cake. Created in 1832, by order of Prince Metternich. His royal confectioner working at the court, Franz Sacher, came with completely new idea, to entertain the crown heads of Europe. He never suspected, that is his culinary invention, will become so famous. Chocolate cake layered with apricot marmalade and covered with a thick layer of chocolate glaze. Extremely simplistic in décor, always with “Sacher” word, on top, surrounded by decorative icing on the edge of the cake.
Red velvet (USA)
The United States deserved recognition, for being a birthplace of one of the most recognizable cakes on the world. I am talking about Red Velvet Cake. Created in 1920s, during The Great Depression. Three layers of sponge cake, with distinctive cocoa flavor, and oh so characteristic red color. Sweet cream cheese frosting spread between each of the layers, and on the outside.
*Fun Fact: President John Adams is responsible, for huge popularity of this cake. He had a dye factory, which business were affected by the Depression. He was to manufactured ready cake mix and boxed them together with the red dye and the recipe for a Red Velvet cake.
Tiramisu (Italy)
This cake does not need any introduction. The name is literary translated to “to wake up” or “to lift up”. Venice, Florence, and Tuscany are arguing about the place of origin of the jewel of Italian confectionery. The cake itself, is a flawless combination of elongated biscuits (Ladies fingers), soaked in strong espresso and Amaretto liqueur, covered with mascarpone cream, cream, egg yolks and sugar. The look of the cake is elaborate construction of interlayered floors of coffee and alcohol-soaked biscuits, then creamy mascarpone, and again. In the original design, four layers of each. The top is generously sprinkled with powdered cocoa, and elaborate chocolate work decorations. If there was not enough coffee in the cake, it is always served with an extra strong coffee. There are a few regional variations, but overall, the recipe and the grand design, stays the same.
Carrot cake (England)
Many food research and historians believe that carrot cake originated from a carrot puddings eaten by Europeans, already in the Middle Ages, when sugar and sweeteners were extremely expensive, so many people came with idea of using carrots as a sugar substitute. The oldest mention of a carrot bake exists in English cookbook from 1591. The cake batter is made traditional way (flour, eggs sugar), but with the addition of so many yummy ingredients: shredded carrots, golden raisins, chopped pecans, nutmeg, ginger, clove and cinnamon, of course all-in precise quantities. The most popular version, has a cream cheese frosting, on the outside and between the layers (3 traditionally)
Fruitcake (fruit cake or fruit bread) (ancient Rome)
We all love a good, jam packed fruit cake, especially in Christmas season. But not many of us is aware that this cake, has a real ancient beginning. It is started in the times of The Roman Empire. This delicious cake made with candied or dried fruit, nuts, and spices, soaked in alcohol (Brandy or tum), ahead of time before using it for the star bake. Nowadays in the United Kingdom, a few rich versions may be iced and decorated. Fruitcakes are typically served during Christmas time. Accorded to their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream).
Gingerbread (United Kingdom)
There is nothing better, than rich in honey and aromatic spices freshly made gingerbread cake. Firm, dark brown dough made of a mixture of wheat and rye flour, milk, eggs, caramelized sugar, honey, strongly seasoned with spices (cinnamon and ginger, and sometimes also cloves, coriander, cardamom, nutmeg, anise, star anise, allspice, black pepper, less often lavender). The dough is formed into smaller cakes or cookies, heavily decorate, often covered with chocolate, dried fruit, and nuts on the top, and lined with marmalade, nut mass or marzipan inside. Larger gingerbread bars are traditionally baked with layers of marmalade. The gingerbreads are immensely popular during Christmas time. Due to the strength and tough texture of the baked dough, is best to bake them way, ahead of time (even 3 -4 weeks before) and keep them in tightly closed container. That will make them stayed perfectly and be nice and much softer for the holidays. I feel an obligation, to let you know, that in my house (where I grow up), the gingerbread cookies, never last till Christmas. We all loved the so much, that is 3 or 4 more batches were made, is the period before the December 24th.
Marble cake (Denmark)
Next to the Pound cake, the marble cake, called sometimes a Zebra cake, due to light and dark bater, is one of the most popular baked, that is you can quickly make from scratch, ready for the afternoon tea or coffee. The combination of vanilla and chocolate flavor and the excellent presentation of the cake make it irresistible. Moist and buttery soft, with great vanilla taste. You must make only one batter (flour, eggs, butter or oil, vanilla extract, and eggs), then later must be divided into two bowls, so you can add the cocoa powder, to create chocolate half of the batter. For the best visual effect, bake in a loaf tin or Bundt cake form, spooning the batter in, changing the batter in between. Vanilla and chocolate, and then vanilla.
Panettone (Italy)
Special yeast cake from Milan, traditionally prepared for holiday season (in Italy from December 8 until January 6). It is not hard to make, but the main difficulty is the way of cooling the cake itself, so it can keep that traditional tall, domed shape. Panettone is a large, leavened yeast cake stuffed with candied orange and lemon zest, as well as raisins, which are added dry (not soaked). Often served with mascarpone cream, sweet wines, or warm drinks. No Italian family would go without having Panettone on the table at Christmas. Recently, new variations appeared on the market such panettone with chocolate, with champagne cream, etc. It is usually sold at Christmas and served as dessert or for breakfast. You can be creative and make a bread pudding, from leftover pieces. Trust me, it will be delicious. It is cut in vertical slices.
Pound cake (United Kingdom)
The name comes from an old recipe, that required literally a pound each of four ingredients: flour, butter, eggs, and sugar. In modern day ways of cooking and baking, the proportions got slightly reduced. It is extremally cake to make from scratch. Quick bake and the perfect afternoon teatime treat are ready. Sweet, buttery, ad soft. Always welcomes by young ones and older. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing. Originally in vanilla flavor, but there are plenty of variations that give it a little update in the flavor department.
Pavlova (Australia and New Zeeland)
To this day, Australia and New Zealand are both claiming the homeland of this extremally well crafter cake. It was prepared in the mid-1920s as a tribute to the Russian prima ballerina Anna Pavlova. If you are convinced, that’s cake can only be made from flour batter, you are in a surprise of your lifetime. This light and airy cake, is made from layers of Meringue, stuck one on the another, filled with whipped cream, and always decorated with fresh fruits. The cake is labor intensive, with quite level of difficulty, but the craftsmanship of its finish, its final and compete look, is worth every moment spend in the kitchen.
Babka (Poland)
One of the most traditional polish recipes. In my language babka means “Grandma”. It is sweet yeast cake, eaten mostly during Ester holiday. Nevertheless, it is easy in preparation, that the yeasted cake, become a quick fix of a sweet tooth, at home. Babka cake is made of or brewer’s yeast (fresh one, not instant), diluted with warm milk, and mixed with flour, sugar, and a pinch of salt. Such solution is set aside to rise. When it rises, eggs, flour and various dried fruits are added. There are versions with sweeten farmers cheese, and with chocolate or butter and cinnamon spread. The proofed dough is placed in loaf tin, for its traditional rectangular shape.it can be served gently iced or drizzled with melted chocolate.
chocolate Opera cake (France)
Simple and elegant dessert. The world-famous Opera cake. One and only, with extremely intense flavor of chocolate and coffee. I must admit, I am not a fan (weirdly I do not like chocolate). The base of the cake is a delicate almond sponge cake. To make this rich cake toy need three of them. Three thin layers of almond cake, soaked in strong coffee syrup, with a creamy coffee mass and a layer of ganache. Traditional Opera Cake is a round, not overly adorned dessert. Decorated with a glistening golden leaf and the words “Opera” made of chocolate.
Battenberg (United Kingdom)
There is probably no more English cake, in the appearance, than this one. Truly old-fashioned symbol of Britain. It was created in 1884 to celebrate the wedding of Princess Victoria (granddaughter of Queen Victoria) and Prince Louis of Battenberg. Every piece of its grand design has a meaning. Four parts of the cake represented the dukes of Battenberg – Louis and his three brothers. Quite a sweet sponge cake or Genoese sponge (the same proportions of flour, butter, sugar, and eggs). The cake i always baked in a two-colors, to create checkerboard pattern. Traditionally made with ingredient such as: almonds, marzipan, apricot jam, although there is second official version of: vanilla and rose with raspberry jam. Nowadays, you can make a Battenberg cake, with ant flavors our heart desire. The sponge should be light and airy and the cutting part, should be made with extreme precision. For even pieces of cake, glued together with a jam, and wrapped up in a thinly rolled marzipan. There are many bakeries that you can buy it ready made, but this cake is worthy of the effort of making it from scratch, at home.
*BONUS*
Few more cakes worth the mention here, that’s did not make it to the final list:
Galette des Rois from France
Tres Leches Cake from Mexico
Tarta de Santiago (St. James Cake) from Spain
Bolo del Rei from Portugal
Medovik from Russia
Bolo de Brigadeiro from Brazil
Charlotte Russe from France
Fraisier from France… and many more…
So, that is will be the whole list, at least for today. Next time (coming soon), I will take you for a journey through most exotic and elaborate cakes from around the globe. Let me know which cakes yu like the most, and which one are wort the mention in the next part.
az smaka dostalam na beze
Today I made Tiramisu😋😋😋
bravo. ja nie lubie kawy w deserach
🥧🥧🥧
ja wole piec niz jesc