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4. German Buttercream. This buttercream variation is made by combining pastry cream (an egg-based custard containing milk and starch) with butter for a light and rich frosting that’s popular for ...
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts.
Literally "Bee sting", a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, buttercream or cream. [5] [6] [7] Black Forest cake (Schwarzwälder Kirschtorte) typically consists of several layers of chocolate cake, with whipped cream and cherries between each layer.
Once cool, the pastry then is filled with a coffee- or chocolate-flavoured [27] pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and iced with fondant icing. [27] The éclair probably originated in France during the nineteenth century.
Sponge cake, buttercream icing, red jam (typically strawberry, blackcurrant or cherry jam); brittle nuts, toasted almond flakes and/or ground hazelnuts Media: Frankfurter Kranz The Frankfurter Kranz ( German pronunciation: [ˈfʁaŋkfʊʁtɐ ˈkʁant͜s] or Frankfurt Crown Cake ) [ 1 ] is a cake specialty of Frankfurt , Germany.
An oblong pastry filled with a cream and topped with icing. Gougère: Savory France A baked savory pastry made of choux dough mixed with cheese. Karpatka: Sweet Poland: A cake made of one sheet of short pastry on the bottom and one sheet of choux pastry on the top (or two sheets of choux pastry), filled with custard or buttercream. Usually ...
Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it.It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and 18th century when ...
In 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in The Dallas Morning News. [2] It was created by Mrs. George Clay, a homemaker from Dallas, Texas, [2] and used the "German's Sweet Chocolate" baking chocolate introduced over a century earlier in 1853 by American baker Samuel German for the Baker's Chocolate Company of Boston, Massachusetts. [3]