Different Types of Cakes

7/26/2019 Different Types of Cakes

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Diferent Types o Cakes


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2 TYPES OF CAKESHIGH-FAT OR

SHORTENED CAKELO-FAT OR S!ONGECAKE

1. Aerated bycreaming the fat

2. Uses baing!"#der

$. Origina% high&fat

cae is !"'nd cae(. E)am!%e are

!"'nd cae andb'tter cae

1. Air is #hi!!ed int"eggs "r egg #hites.

2. *ighter and drierthan sh"rtened caes.

$. +"es n"t ee! as#e%% beca'se n" fat is

c"ntained.(. E)am!%e are ange%

f""d cae, gen"ise andbisc'it.


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E"A#!LE OF HIGH FAT OR

SHORTENED CAKEP"'nd cae-efers t" a ty!e "f cae

traditi"na%%y made #ith

a !"'nd "f each "f f"'ringredients /"'r, b'tter, eggs,and s'gar.

The !"'nd cae deri0ed its

name fr"m the am"'nt "fingredients menti"ned ear%ierin its traditi"na% reci!e

1 %b b'tter, 1 %b s'gar, 1 %b /"'r

and 1 %b egg


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ist"ry "f P"'nd Caet is be%ie0ed that the !"'nd cae is a 3"rthern

E'r"!ean dish, that dates bac t" the ear%y 1455s.

O0er time the ingredients f"r !"'nd cae changed.

E%i6a *es%ie, #h" #r"te the 1781 editi"n "f +irecti"n

f"r C""ery, 'sed 15 eggs, beat them as %ight as!"ssib%e, mi)ed them #ith a !"'nd "f /"'r, thenadded the 9'ice "f t#" %em"ns "r three %arge"ranges. This changed the /a0"r and te)t're "f the

cae.n the 2557 iss'e "f Sa0e'r, :ames ;i%%as #r"te that

cae /"'r #"'%d n"t #"r in !%ace "f a%% !'r!"se/"'r beca'se it %acs the strength t" s'!!"rt thehea0y batter.


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;ariati"ns


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)ritis' sty(eP"'nd cae is m"re c"mm"n%y

n"#n in >ritain as s!"nge cae,'s'a%%y made fr"m b'tter, casters'gar, se%f&raising /"'r and eggs in

e='a% !arts.

;ani%%a e)tract can be added t" gi0ea richer taste.


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Fren%' sty(en France, the !"'nd cae is #e%%&

n"#n.

The name "f the !"'nd cae?quatre-quarts?, means f"'r

='arters. There are e='a% #eightsin each "f the f"'r ='arters.

n traditi"n, the !"!'%ar cae "fthe French regi"n "f >rittany, as

its name im!%ies, 'ses the same='antity "f the f"'r ingredients,b't #ith n" added fr'it "f anyind.


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"#e0er, the Caribbean !arts

"f the #"r%d that d" s!eaFrench traditi"na%%y add r'm t"the ingredients f"r ChristmasE0e "r e0en mashed bananas

f"r e)tra m"ist're.n s"me cases the French might

ha0e beaten egg #hites instead"f #h"%e eggs t" %ighten the

batter. Other 0ariants inc%'deadding ch"c"%ate "r %em"n 9'icef"r /a0"'r.


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#e*i%an sty(en @e)ic", the !"'nd cae isca%%edpanqu.The basic reci!e "f

@e)icanpanquis m'ch %iethe traditi"na% U.S. reci!e.

@"st c"mm"n 0ariantsarepanqu con

nueces!"'nd cae #ith#a%n'tsBandpanqu conpasas!"'nd cae #ithraisinsB


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+ene,&e(an an

Co(o$.ian sty(ePonquis

the ;ene6'e%an and C"%"mbian 0

ersi"n "f the !"'nd cae thetermponquis itse%f a S!anish!h"netic a!!r")imati"n"fpound-cake.

Theponquis essentia%%y a #ine&drenched cae #ith a cream "rs'gar c"ating, and it is 0ery!"!'%ar at birthdays, #eddings

and "ther s"cia% ce%ebrati"ns.


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Ger$an sty(eerman EischwerkuchenEi

D egg, schwerD heavy, allingredients weigh as much

as the eggs eachB is a reci!e0ery simi%ar t" the !"'ndcae.

n erman a !"'nd cae is

ca%%ed -hr'chen and ismade acc"rding t" the>ritish "r French reci!e


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>'tter cae

This is a cae in #hich "ne"f the main ingredientsis b'tter.

>'tter caes c"nsist "ftaing the m"st basic "fingredients &b'tter, s'gar, eggs, /"'r,

and a %ea0ening agentbaing !"#der "r baings"daB & and transf"rmingthem int" a baed g""d.


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ist"ry "f >'tter CaeThe in0enti"n "f baing !"#der

and "ther chemica% %ea0eningagents d'ring the 1th cent'ry

s'bstantia%%y increased the/e)ibi%ity "f this traditi"na%!"'nd cae by intr"d'cing the!"ssibi%ity "f creating %ighter,/'Ger caes 'sing thesetraditi"na% c"mbinati"ns "fingredients, and it is thistransf"rmati"n that br"'ghtab"'t the m"dern b'tter cae.


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-eci!e "f >'tter Cae>'tter caes are traditi"na%%y made 'sing

a creaming meth"d, in #hich the b'tterand s'gar are Hrst beaten 'nti% /'Iy t" inc"r!"rateair int" the b'tter.

Eggs are then added grad'a%%y, creating anem'%si"n, f"%%"#ed by a%ternating !"rti"ns "f #etand dry ingredients.

>'tter caes are ty!ica%%y rich and m"ist #hen

st"red at r""m tem!erat're, b't they tend t"stiIen, dry "'t, and %"se /a0"r #hen refrigerated,maing them 'ns'itab%e f"r H%%ing "r fr"sting inad0ance #ith ingredients that m'st be refrigerated,s'ch as cream cheese fr"sting and !astry cream.


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EJA@P*E OF *O&FAT O- SPO3ECAKE

An/e( oo%akeThis is a ty!e "f s!"nge cae "riginated

in the United States that Hrst became!"!'%ar in the %ate 1th cent'ry. t is s"

named beca'se "f its airy %ightnessthat #as said t" be the ?f""d "f theange%s?.

This is fam"'s ind "f %"# cae, yet the

m"st diGc'%t cae t" mae.This is made "f s"ft !ec mering'e

#ith /"'r and s'gar f"%ded in. Cream "ftartar is added t" aid in the stabi%ity "f

the mering'e. This cae has n" fat ata%%.


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ist"ry "f Ange% f""d caeis a #hite s!"nge cae made #ith "n%y stiLy

beaten egg #hites y"%s #"'%d mae it ye%%"#and inhibit the stiIening "f the #hitesB and n"b'tter.

The Hrst reci!e in a c""b"" f"r a #hites!"nge cae is in *ettice >ryanMs The

Kentucky Housewife"f 17$.Since there is n" b'tter in the cae, the ange%

f""d cae is n"t re%ated t" the b'tter caessn"#&drift cae, si%0er cae "r %ady cae.

The Home Messenger ook of Tested !ecipes,

2d ed., 1747, by sabe%%a Ste#art c"ntainedthe Hrst reci!e f"r Ange%Ms F""d Cae.

Ste#artMs detai%ed reci!e ca%%ed f"r e%e0enegg #hites, s'gar, /"'r, 0ani%%a e)tract andcream "f tartar.


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Ange% f""d cae re='ires egg #hites#hi!!ed 'nti% they are stiIN cream "f

tartar is added t" the mi)t're t"stabi%i6e the egg #hites.

-emaining ingredients are gent%yf"%ded int" the egg #hite mi)t're.

F"r this meth"d "f %ea0ening t" #"r#e%%, it is 'sef'% t" ha0e /"'r that hasbeen made "f s"fter #heatN

cae /"'r is genera%%y 'sed beca'se "f

its %ight te)t're. The s"fter #heat andthe %ac "f fat ca'ses ange% f""d caet" ha0e a 0ery %ight te)t're and taste.


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Ange% f""d cae sh"'%d

be c't #ith a serratednife, as a straight&edgedb%ade tends t" c"m!ressthe cae rather than s%ice

it.F"rs, e%ectric serrated

ni0es, s!ecia% tinedc'tters "r a str"ng thread

sh"'%d be 'sed instead.


19/61

Ange% f""d cae is 's'a%%y baed ina t'be !an, a ta%%, r"'nd !an #ith at'be '! the center that %ea0es ah"%e in the midd%e "f the cae.

A b'ndt !an may a%s" be 'sed, b'tthe /'ted sides can mae re%easingthe cae m"re diGc'%t.

The center t'be a%%"#s the caebatter t" rise higher by c%inging t"a%% sides "f the !an.

The ange% f""d cae !an sh"'%d n"t

be greased, 'n%ie !ans 'sed t"!re!are "ther caes, this a%%"#s thecae t" ha0e a s'rface '!"n #hicht" cra#% '! he%!ing it t" rise.


20/61

After baing, thecae !an isin0erted #hi%ec""%ing t" !re0ent

the cae fr"mfa%%ing in "n itse%f.


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Ange% f""d cae is

s"metimes fr"sted b't m"re"ften has s"me s"rt "fsa'ce, s'ch as a s#eet fr'itsa'ce, dri66%ed "0er it.

A sim!%e g%a6e is a%s"!"!'%ar. -ecent%y, manychefs A%t"n >r"#n in!artic'%arB ha0e !"!'%ari6ed

the idea "f adding ar"matics!ices s'chas mace and c%"0es t" thecae.


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Genoise %akeis an ta%ian s!"nge

cae named after the city "fen"a and c%"se%y

ass"ciated#ith ta%ian and French c'isine.

nstead "f 'sing

chemica% %ea0ening, air iss's!ended inthe batter thr"'gh mi)ing t"gi0e 0"%'me t" the cae.


23/61

A/enoise French!r"n'nciati"n Qen#a6RN

"enoese cake"r "enovese cakeNrare%y s!e%%ed ?gn"ise? in

Eng%ishB

A gen"ise is n"t the same thingas apain de "#nes, #hich isan a%m"nd cae.

>'t a gen"ise is 0ery c%"se in

c"m!"siti"n and basic 'se t"apan di $pagna?S!anishbread?B, an"ther ta%ian s!"ngecae


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t is a #h"%e&egg cae, 'n%ies"me "ther s!"nge caes f"r

#hich y"%s and egg#hites arebeaten se!arate%y.

The eggs, and s"metimese)tra y"%s, are beaten #ith

s'gar and heated at the sametime 'sing bain&marie "r/ame, t" a stage n"#n t"!atissiers as ?ribb"n stage?.

A gen"ise is genera%%y a fair%y%ean cae, getting m"st "f itsfat fr"m egg y"%s, b't s"mereci!es a%s" add in me%ted

b'tter bef"re baing.


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en"iseis a basic b'i%dingb%"c "f m'chFrench !tisserie and is 'sedf"r maing se0era% diIerent

ty!es "f cae.The batter 's'a%%y is baed t"

f"rm a thin sheet.

An 177( c""b"" gi0es a

sim!%e reci!e f"r a gen"ise.


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Ro&(ae0Ro((

A S#iss r"%%or9e%%y r"%%

1or cream r"%%2'en so 3((e4 is atype o spon/e %ake ro((5

A t'in %ake (ayer is $aeo 6o&r7 e//s7 s&/ar an .akein a 8ery s'a((o2 re%tan/&(ar.akin/ tray7 %a((e a s'eet pan5

T'e %ake is re$o8e ro$ t'e

pan an sprea 2it' 9a$ or.&tter%rea$7 ro((e &p7 anser8e in ro&n %ross-se%tiona(s(i%es


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A S2iss ro((,9e((y ro((, "r %rea$ ro((is a ty!e "f s!"nge cae r"%% H%%ed #ith #hi!!ed

cream, 9am, "r icing.The "rigins "f the term are 'nc%ear. n s!ite "f the

name $wiss roll, the cae is be%ie0ed t" ha0e"riginated e%se#here in Centra% E'r"!e,

%ie%y A'stria.t a!!ears t" ha0e been in0ented in the nineteenth

cent'ry, a%"ng #ith >attenberg, d"'ghn'tsand ;ict"ria s!"nge.

The sha!e "f the S#iss r"%% has ins!ired 'sage as adescri!ti0e term in "ther He%ds, s'ch as in "!ticsand many f"rms "f the term ?9e%%y r"%%?.


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ist"ry:e%%y Cae %ayer caeB is an "%d Eng%ish

reci!e.

The ear%iest !'b%ished reference f"r ar"%%ed cae s!read #ith 9e%%y #as inthe %orthern &armer, a 9"'rna% !'b%ishedin Utica, 3e# Y"r, in +ecember 1782.

Ca%%ed T" @ae :e%%y CaeV, the reci!edescribes a m"dern ?9e%%y r"%%? and reads

>ae ='ic and #hi%e h"t s!read #ith9e%%y. -"%% caref'%%y, and #ra! it in a c%"th.hen c"%d c't in s%ices f"r the tab%e.V


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The termin"%"gy e0"%0ed in

America f"r many years.Fr"m 1782 t" 1744 s'ch a dessert

#as ca%%ed

:e%%y Cae 1782B,

-"%% :e%%y Cae 17W5B

S#iss -"%% 1742B, :e%%y -"%% 174$B

-"%%ed :e%%y Cae 174WB.

The name :e%%y -"%%V #as e0ent'a%%yad"!ted


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+iIerent c"'ntriesNDen$arkn +enmar the S#iss

r"%% is ca%%ed ?r"'%ade?


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"ng K"ngse0era% !"!'%ar 0ariati"nsBS2iss Ro((Cae %ayer is made "f a standard

reci!e, and a #hi!!ed cream H%%ing isstandard.

C'o%o(ate S2iss Ro((Cae %ayer is made "f egg in

c"mbinati"n #ith ch"c"%ate/a0"'ring. t a%s" has a #hi!!edcream H%%ing.

S"me baeries "Ier their "#n0ariati"ns, s'ch as %ayers "f egg andch"c"%ate s#ir%. Other 0ariati"nsinc%'de stra#berry, c"Iee "r "rangeH%%ings.


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An"ther /a0"r !"!'%ar in

"ng K"ng isthe #an/o0ersi"n, #hichhas a mang" /a0"'red r"%%#ith a #hi!!ed cream H%%ing.

Ti/er Ro((, #hich has ac"Iee&/a0"'red g"%den&es='e stri!ed "'tera!!earance, and is ch"c"%ate&

c"%"'red "r %ight&c"%"'red,#ith traditi"na% #hite creaminside. t is simi%ar t" the %"""f a Tiger >read.


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:apan

n :a!an S#iss r"%%sare ca%%ed ?-"%%cae?.

They are H%%ed #ith

#hi!!ed cream ands"metimes #ithfr'its %iestra#berries.


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Inian ndia S#iss

r"%%s are ca%%edN ?9am r"%%s?


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Inonesian nd"nesia, the S#iss r"%%

cae is ca%%ed olu "ulung.@"st baeries se%% S#iss r"%%s

dai%y, and they are H%%ed #ithb'tter cream, cheese "r fr'it9am.

t is a%s" 0ery c"mm"n f"r

S#iss r"%%s t" be s"%d by thes%ice, b't s"me sh"!s se%% byb"th s%ice and r"%%.?


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Ita(y

n the area

fr"m Sici%y t" Ca%tanissetta ta%yB there isa f""d made #iths!"nge

cicc"%at", ric"ttacheese,and mar6i!an ca%%edthe ?r"%%X?


37/61

*atin AmericaCo(o$.ia

A S#iss r"%% is ca%%edeither !i"n"n" "r 'ra(o de

reina,#here it is H%%ed #ith dulce de

guaya'ag'a0a 9amB"r are='i!e


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Argentinaand Per'

it is a%s" ca%%ed !i"n"n",#here it is H%%ed#ith dulce de

leche man*ar 'lanco.


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Chi%eit is ca%%ed 'ra(o de !eina,

H%%ed #ith dulce deleche"n%y and s!rin%ed#ith !"#dered s'gar.


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;ene6'e%ait is n"#n 'nder the same

name as in S!ain, b't there isa 0ast array "f H%%ings thatinc%'deN

cream, ch"c"%ate tr'Le,

dulce de guaya'ag'a0a9amB

dulce de leche man*ar'lanco, c"mbined #ith fr'its.


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>ra6i%n >ra6i%, its

ca%%ed ?r"camb"%e?.


42/61

#a(aysia;arieties !r"d'cedin @a%aysia inc%'deN

aya, !andan, b%'ebe

rry,stra#berry, s#eet

!"tat", tar", 0ani%%a

e0en %"ca% fr'itsN

%ie d'rian, cem!edaand mang".


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!'i(ippinesn the Phi%i!!ines, it is ca%%ed

!ian"n", and has beenada!ted int" se0era%0ariati"ns #hich 'se nati0e

/a0"rs, s'ch as 'be andmaca!'n".

A simi%ar r"%% is the ra(o deMercedes, S!anish f"r?@ercies arm. t h"#e0er isc"m!"sed "f a s"ftmering'e b"dy and ac'stard c"re.


44/61

!ort&/a(n P"rt'ga%, desserts

ca%%ed ?t"rtas? arec"mm"n%y f"'nd "nresta'rant men's.

S'ch desserts are n"ttarts, n"r are they simi%art" erman t"rte. They aresim!%y S#iss r"%%s #ith 9amH%%ing.


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Spainn S!ain, the dessert is

ca%%ed 'ra(o degitano%itera%%y trans%atedas gypsy+s armBand is c"mm"n%y H%%ed #ith

cream "r ch"c"%ate tr'Le.


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S2een an Fin(anthe S#iss r"%% is ca%%ed rullt,rta,

res!ecti0e%y kretorttub"th meaningr"%%&caeB, and it is c"mm"n%y ser0ed #ithc"Iee.

The H%%ing "ften c"nsists "f b'tter creamand stra#berry 9am.

The base "f a ch"c"%ate 0ersi"n,ca%%ed dr.mrullt,rtadream r"%%&caeB, ismade m"st%y "f !"tat" /"'r, instead "fthe ty!ica% #heat /"'r, and it is H%%ed #ith

b'tter cream.0ersi"ns "f the S#iss r"%% can be f"'nd in

baeries, #ith, f"r e)am!%e, #hi!!edcream and a cr'shed banana r"%%ed in themidd%e, "r #ith a thin mar6i!anc"atingthat resemb%es a birch%"g.
https://en.wikipedia.org/wiki/Potato_starchhttps://en.wikipedia.org/wiki/Wheat_flourhttps://en.wikipedia.org/wiki/Marzipanhttps://en.wikipedia.org/wiki/Birchhttps://en.wikipedia.org/wiki/Birchhttps://en.wikipedia.org/wiki/Marzipanhttps://en.wikipedia.org/wiki/Wheat_flourhttps://en.wikipedia.org/wiki/Potato_starch


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S2it,er(an

+es!ite its name, the S#issr"%% did n"t "riginatein S#it6er%and.

S#iss r"%%s are

ca%%ed iskuitroulade"r !ouladein S#iss erman,g/teau roul"r rouladein

French

'iscotto arrotolatobisc'itc"i%edB in ta%ian.


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;nite Kin/o$

n the UK, the S#iss r"%% is !"!'%ar f"r tea time"r as a dessert.

A 0ariety "f S#iss r"%%s are a0ai%ab%eN

The 9am S#iss r"%%

#i%% be H%%ed #ith 9am and a%s" !"ssib%ycream as a H%%ing, and s'gar c"0ers it "n the"'tside.


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T'e %'o%o(ate S2issro(( :a$ Ro(y-!o(y

is made in reat

>ritain in a simi%ar#ay t" the UnitedStates 0ersi"n.

is a simi%ar dessert,b't made #ith s'et!'dding rather than

cae, H%%ed #ith 9amand ser0ed h"t #ithc'stard.


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;nite State

S#iss Cae -"%%s made by *itt%e+ebbie

American !astry chefs and men's inHne dining resta'rants "ften 'se the

French term -"'%ade.The ch"c"%ate S#iss r"%%, s"metimes

ca%%ed a %'o%o(ate (o/,is a !"!'%arsnac.

hen the H%%ing is ice cream, itsc"mm"n%y referred t" as an icecream cae r"%%, and a%th"'gh theycan 0ary, these "ften c"nsist "fch"c"%ate cae #ith 0ani%%a ice

cream.


51/61

)is%&it

T'is is $ae o e//s7 s&/ar an6o&r an is &se to $ake (ay3n/ers5

Ater t'e e//s are separate7 o t'e s&/ar is 2'ippe o t'eyo(ks to a ri..on sta/e5

T'e re$ainin/ s&/ar is 2'ippe2it' t'e 2'ites to stif peaks5

T'e 2'ites are o(e into t'e yo(k$i*t&re t'en t'e 6o&r is o(e inater7 t'is is .ake i$$eiate(yater $i*in/ t'e .atter5


52/61

Lay3n/ers"ften ca%%ed sa8oiari and in >ritish Eng%ish spon/e 3n/ers4

RAre %"# density, dry, egg&based ands#eet s!"nge bisc'its r"'gh%y sha!ed%ie a %arge Hnger.

They are a !rinci!a% ingredient in manydessert reci!es, s'ch astri/es, char%"ttes, as fr'it "r ch"c"%ategatea' %inings and f"r tiramis'.

They are ty!ica%%y s"aed in a

s'gar syr'! "r %i='e'r, s'ch as c"Ieef"r the tiramis' dessert. They are a%s"c"mm"n%y gi0en t" infants, being s"ften"'gh f"r teething m"'ths b't easyt" gras! and Hrm en"'gh n"t t" fa%%

a!art.
https://en.wikipedia.org/wiki/Ladyfinger_(biscuit)https://en.wikipedia.org/wiki/Ladyfinger_(biscuit)


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ist"ry "f %ady Hngers*adyHngers "riginated in the %ate

18th cent'ry at the c"'rt "fthe +'chy "f Sa0"y and #erecreated t" mar the "ccasi"n "f a

0isit by the King "f France.*ater they #ere gi0en the

name $avoiardiand rec"gni6ed asan ?"Gcia%? c"'rt bisc'it.

They #ere !artic'%ar%ya!!reciated by the y"'ngmembers "f the c"'rt and "Ieredt" 0isit"rs as a symb"% "f the %"ca%

c'isine.


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3amethey ha0e gained many regi"na% namesn Argentina vainillasn A'stra%ia ?S!"nge Hngers?

n A'stria iskotte?c""ie, t#ice baed?Bn >"sniaZCr"atiaZSerbiapi0kote1in >ra6i% 'olacha1'iscoito

champagne?cham!agne bisc'its?B

n >'%garia ishkotin Cata%"nia Melindron Chi%e "alletas de champa2a?cham!agne

bisc'its?B
https://ca.wikipedia.org/wiki/Melindrohttps://ca.wikipedia.org/wiki/Melindro


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n the C6ech -e!'b%ic 3louh pi0koty?%"ngs!"nge bisc'its?B "r 4ukr56sk pi0koty?

K"ndit"rsbisc'its?Bn France oudoirs"r iscuits 7 la

cuill8re?s!""n c""iesZbisc'its?Bn ermany 9.:el'iskuite?s!""n

c""iesZbisc'its?Bn 'ngary 'a'apisk;ta?baby s!"nge cae?Bn nd"nesia Kue lidah kucing?cats t"ng'e

c""ies?Bn ran latifehn ta%y $avoiardi?fr"m Sa0"y?Bn @e)ic" $oletasn the 3ether%ands lange vingers?%"ng
https://en.wikipedia.org/wiki/Konditoreihttps://fr.wikipedia.org/wiki/Boudoir_(biscuit)https://en.wikipedia.org/wiki/Savoyhttps://en.wikipedia.org/wiki/Savoyhttps://fr.wikipedia.org/wiki/Boudoir_(biscuit)https://en.wikipedia.org/wiki/Konditorei


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n P"%and kocie *


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C'ifon %ake

ChiI"n is an e)ce!ti"n t"

the r"%e "f %"#&fat caesbeca'se "i% and #ater are'sed in maing it.

>eca'se "f the additi"n "ffat, baing !"#der is a%s"added t" the mi)t're t" aidin the %ea0ening "f the

cae.

The chiI"n cae #as in0ented in


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ist"ry "f chiI"n

cae

The chiI"n cae #as in0ented in124 by arry >aer,a Ca%if"rnia ins'rance sa%esman

t'rned caterer.>aer e!t the reci!e secret f"r 25

years 'nti% he s"%d it t" enera%@i%%s, #hich s!read the reci!ethr"'gh mareting materia%s in the1(5s and 185s.

The name #as changed t" ?chiI"n

cae? and a set "f 1( reci!es and0ariati"ns #as re%eased t" the!'b%ic in a >etty Cr"cer !am!h%et!'b%ished in 1(7.


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:a%one

This is the same asthe s!"nge cae.

"#e0er, a%m"nd

/"'r its 'sed instead"f a%%&!'r!"se "rcae /"'r in maingit.


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O!era caeis a French ty!e "f cae.t is made #ith %ayers "f a%m"nd s!"nge

cae n"#n as>ocondein FrenchB s"aed

in c"Iee syr'!, %ayered #ith ganache andc"Iee b'ttercream, and c"0ered in ach"c"%ate g%a6e.

Acc"rding t" *ar"'sse astr"n"mi='e, ?O!ra

gatea' is an e%ab"rate a%m"nd s!"nge cae#ith a c"Iee and ch"c"%ate H%%ing and icing.

The cae #as !"!'%ari6ed by the French!tisserie h"'se +a%%"ya'.


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Sam!%es "f 9ac"ndi a%s" n"#n as "!era cae

Documents

Different Types of Cakes