Brand names for cream pies. Italian desserts

19.07.2020 Patties

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 pie with meringues and so on) or as an independent dish. Meringues also differ in the way they are prepared.

The so-called "Italian meringue" is cooked on boiling sugar syrup, after which they are used in various cakes or baked separately, and the “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 - traditional French cold dessert. It is a jelly made from almond or cow's milk, sugar and gelatin. traditional recipe blancmange 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 pie 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 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. Derived from eastern halva coarse grind. The same name was given to nut candies produced at several confectionery factories 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 fruits and a layer icing sugar. By palatability reminiscent of marzipan. The shape is similar to delicate petals, the lower 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 generally. 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. Usually after preparation cold cream coated with sugar and subjected to high temperature to turn the top layer of sugar 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 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. Fruits in sweet liquid egg dough, similar to pancake, are baked in casserole or quiche dishes. In a greased baking dish, fruits are first placed, and then they are poured with dough.

Although classic version clafoutis is made from pitted cherries, cherries are often put without pits for ease of use, or they are completely 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 - it's custard butter 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 with 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 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 bore the name of the famous dancer: chocolate candies, clothing, perfume.

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, plentifully 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) - popular pastry 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) - dish Georgian cuisine, thick jelly from grape juice and cornmeal. 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) - sweet pastries from yeast dough characteristic shape (tall and loose), often with the addition of raisins and vanilla. The woman is sprinkled on top powdered sugar or cover 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 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 confectioners 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.

Rusks 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.

For cooking churchkhela broken walnuts 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 pie from apples baked in dough. Classic charlotte is a German sweet dish made from white bread, custard, fruit and liquor.

Idea classic charlotte was borrowed from the British: 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 prepared from extraction test 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.

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 additionally - 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 Member” is the undoubted favorite of the nation in the “ popular dish 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. 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 fastening the original buttons), or a cookie with a recess filled with jam filling (according to 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 baking paper, lay out 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, which were found in large quantities in water meadows near 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. Resourceful confectioners offered a sweet alternative to disappointed gourmets - almond pastries from shortcrust 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. Ready dough send for 30 min. 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 oil. 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 forms 8cm 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.

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, soufflés, cheesecakes, rolls, etc., cut into equal parts)

By type of test

Shortcrust pastry baskets

Cake can be prepared from biscuit (sliced cakes), puff (Napoleon, Kutuzov, some oriental sweets), shortbread (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 pastries choux pastry 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 - Italian pastry puff dessert 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. The birthplace of cheesecakes is considered to be Ancient Greece, as well as another beloved sweet - marshmallow, obtained by whipping fruit and berry purees with sugar and egg whites, and then thickened with the help of 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.

If you think about it, what if not cakes should be considered a universal confectionery product that cannot leave indifferent either the sweet tooth or the sophisticated gourmets or connoisseurs. Cakes are a confectionery product, usually made from pastry, stuffed with confectionery cream, fruit or cottage cheese. The first cakes began to be made since the Middle Ages.

Around the 18th century, confectionery shops began to open throughout Europe, offering customers gourmet types of cakes with cream and fruit fillings. The confectionery was to the taste of the exacting European public. Since then, cakes have become an indispensable attribute of any festive event or reception. In those days, every cake was made by hand. For this reason, these confectionery products belonged to piece and expensive goods.

There are a sufficient number of recipes and types of cakes that differ from each other in the composition of the dough and filling. It is noteworthy that some culinary historians do not distinguish cakes as a separate subspecies of confectionery. It is believed that cakes are just a cake that is cut into even pieces or cookies, as well as a waffle that is prepared with a cream or fruit filling. In the food industry, cakes are called confectionery products of a certain shape and size. The composition of cakes may vary depending on the type of confectionery.

There are the following types of cakes:

Custard cakes;

eclair cake;

Biscuit cakes;

Sand cakes;

Puff pastries;

Whipped cakes;

Almond cakes;

Air cakes;

Walnut cakes.

The calorie content of cakes also depends on the composition of the confectionery product. The average calorie value of cakes is 336 kcal per 100 grams of the product. However, the calorie content of a confectionery product can be changed, it is enough just to adjust the composition of the original ingredients or choose a dietary type of cake. In addition to the above classification of cakes, there are other types of confectionery.

For example, a potato cake or a basket filled with fruit jelly, as well as tubes with pastry cream, meringue or eclair. It can take more than one hour to list only the most popular and world-famous types of cakes. Therefore, the sweet tooth has a great opportunity to learn the recipe for your favorite cakes and cook a treat at home. Moreover, homemade cakes have always surpassed the store-bought version of the confectionery in taste and quality.

1.3 Traditional and modern baking semi-finished products for cakes

Ready baked semi-finished products for the production of mini cakes are indispensable in many cases. These products do not require special storage conditions, and a wide range allows even a novice confectioner to cook almost any product in a matter of seconds.

The baked semi-finished product is the basis of pastries and cakes and is called in the recipes a cake, spread or a semi-finished product of a certain name. The bases are finished with various finishing semi-finished products and due to this, a diverse assortment of cakes and pastries is obtained, i.e. finished products. Each main semi-finished product has its own special cooking technology and a corresponding set of raw materials.

The following baked semi-finished products are produced: biscuit, shortbread, puff, custard, air, air-nut, crumb, waffle, almond-nut, sugar.

The technological process of preparing baked semi-finished products consists mainly of kneading and shaping, cutting and shaping dough, baking and cooling semi-finished products (in some cases, their standing), and preparation for finishing.

The dough used for flour confectionery products is a complex complex, which, in addition to flour and water, also includes other ingredients that affect the swelling of flour colloids - this is primarily sugar, fat, eggs, salt, etc.

The required dosage of water can be set by trial mixing.

Recipes for flour confectionery products are compiled taking into account the properties of the main types of raw materials and product groups for which they are intended. This takes into account not only the influence of raw materials on the formation of dough and baking products with certain tastes, but also obtaining a dough that has the necessary physical properties that allow it to be further processed by forming machines.

The proportions of flour, sugar, egg products, fats and other ingredients for different semi-finished products are not the same. For example, an airy semi-finished product is prepared without flour. It consists only of proteins, sugar and vanilla powder. The dough is prepared by kneading or beating, and sometimes both processes are used in a certain combination.

In the production of a puff semi-finished product, the dough is treated with oil, that is, it is rolled many times, and not kneaded. In this regard, the preparation of dough is carried out in dough mixing and churning machines of various designs.

When kneading and forming the dough, there is a uniform thorough mixing of all types of raw materials included in the recipe and the transformation of a mixture that is disparate in physical properties into a mass that is homogeneous in consistency and chemical composition - dough.

When making dough from wheat flour gluten proteins, with a sufficient amount of water, easily and relatively quickly form the thinnest filaments and films that envelop, bind, stick together grains of moistened starch. The resulting gluten skeleton gives the wheat dough a certain viscosity, firmness and elasticity, which the dough from other cereals does not have.

Gluten proteins, whose content varies from 10 to 20% at a dough temperature of about 30 ° C, absorb about 70% of the water. Starch, the content of which in wheat flour reaches up to 70% at the same dough kneading temperature, absorbs water up to 30%. Due to the fact that starch predominates in flour, the amount of moisture during kneading, bound by starch and proteins, is approximately the same.

The swollen protein filaments and films that form gluten are in close contact with each other during kneading, and a continuous gluten skeleton of the dough is obtained. Well connected dough can be obtained from wheat flour only with sufficient water. A small amount of water in the process of kneading the dough leads to the formation of an unbound mass of raw materials, and an excess of water leads to the formation of a flour mash, in which the swollen protein particles are not connected to each other. Therefore, it is very important to correctly calculate the required dosage of water for preparing the dough. In addition to raw materials, recipes for flour confectionery products also include water, with the exception of most recipes for cakes and pastries.

The amount of water in the recipes is not indicated on them, since it is not constant, but depends on the moisture content of the raw materials, the amount of fat, sugar and other types of raw materials, and the water absorption capacity of the flour.

To obtain a whipped fluffy mass from eggs and sugar, a machine with a high whisk speed is used. The volume of the dough as a result of whipping increases significantly due to its saturation with air bubbles. The volume of dough obtained after kneading, compared with the volume of raw materials taken, changes slightly. The kneading is carried out at a quiet speed of the machine, i.e. at a low speed of the whisk.

Cake dough contains a large number of sugar and fat and is difficult to loosen. In connection with this technological mode of preparation, preliminary whipping of the mass of eggs and sugar is provided. The resulting foamy fluffy mass, increased by 2–2.5 times (compared to the initial volume), contributes to the formation of a porous structure of the semi-finished product.

If a large amount of fat is needed to prepare the product, then you should first make an emulsion of this fat, sugar and eggs by whipping. An emulsion with very small fat globules is the most stable and does not delaminate. Moreover, the eggs are not poured into the mass immediately, but gradually, in small portions, otherwise the water droplets in the oil will be too large and the emulsion will be unstable.

Some types of baking semi-finished products are presented below:

Valovan

Scope: ready-made baked semi-finished product from puff pastry for the production of mini-cakes and buffet snacks with a diameter of 38mm.

Tartlet 1

Scope: ready-made baked semi-finished product from shortcrust salt dough for the production of buffet snacks with a diameter of 44mm.

How to use: fill the semi-finished product with the desired mass, decorate, put in the refrigerator for 1-2 hours.