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' knife cake ') is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. [27] Bolo de S. Nicolau (lit. ' St. Nicholas Cake ') from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The ...
Gâteau Basque (Basque: Etxeko bixkotxa; "cake of the house") is a traditional dessert from the North of Pays Basque, a region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the South of Pays Basque , a region of Spain.
A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, pronounced [ˈɡuːɡl̩.hʊp͡f,-hɔp͡f, ˈkuːɡl̩-], and, in France, kouglof, kougelhof, or kougelhopf, is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast.
Castella cakes could be stored for a long time, and so were useful for the sailors who were out on the sea for months. In the Edo period , in part due to the cost of sugar, castella was an expensive dessert to make despite the ingredients sold by the Portuguese.
The kokoshnik (Russian: коко́шник, IPA: [kɐˈkoʂnʲɪk]) is a traditional Russian headdress worn by women and girls to accompany the sarafan. The kokoshnik tradition has existed since the 10th century in the city of Veliky Novgorod. [1] It spread primarily in the northern regions of Russia and was very popular from 16th to 19th ...
The term madeleine, used to describe a small cake, seems to appear for the first time in France in the middle of the 18th century. In 1758, a French retainer of Lord Southwell, an Irish Jacobite refugee in France, was said to prepare "cakes à la Madeleine and other small desserts". [8]
A slice of wedding cake from the nuptials of the future Queen Elizabeth and Prince Philip — a full 77 years ago — has sold for over four times its expected value at auction.. After being found ...
The invention of the croquembouche is often attributed to Antonin Carême, [4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.