Ads
related to: hermann von helmholtz double layer cake recipes
Search results
Results From The WOW.Com Content Network
Helmholtz's polyphonic siren, Hunterian Museum, Glasgow. Hermann Ludwig Ferdinand von Helmholtz (/ ˈ h ɛ l m h oʊ l t s /; German: [ˈhɛʁ.man vɔn ˈhɛlmˌhɔlts]; 31 August 1821 – 8 September 1894; "von" since 1883) was a German physicist and physician who made significant contributions in several scientific fields, particularly hydrodynamic stability. [2]
In surface science, a double layer (DL, also called an electrical double layer, EDL) is a structure that appears on the surface of an object when it is exposed to a fluid. The object might be a solid particle, a gas bubble, a liquid droplet, or a porous body. The DL refers to two parallel layers of charge surrounding the object.
The irradiation illusion is an illusion of visual perception in which a light area of the visual field looks larger than an otherwise identical dark area. It was named by Hermann von Helmholtz around 1867; [1] but the illusion was familiar to scientists long before then; Galileo mentions it in his 1632 book Dialogue Concerning the Two Chief World Systems. [2]
For a Dobos torte, all cake layers are baked separately.. Whereas in modern layer cakes, layers are generally baked to a height of around 2 inches (5.1 cm) and split horizontally, another method of preparing cake layers is used for cakes like Dobos torte and Prinzregententorte: The cake batter is baked in seven or eight separate thin layers, [2] about a half-inch thick each in the finished stack.
Helmholtz resonance, also known as wind throb, refers to the phenomenon of air resonance in a cavity, an effect named after the German physicist Hermann von Helmholtz. [1] This type of resonance occurs when air is forced in and out of a cavity (the resonance chamber ), causing the air inside to vibrate at a specific natural frequency .
The batter is a pound cake, a cake made of equal amounts by weight of butter, flour, eggs and sugar, which is then divided into two parts, one of which is colored with cocoa. The two batters are spread in layers onto the baking sheet , the chocolate batter above the plain batter, before the top is strewn with sour cherries.
Baumkuchen baked on a spit. The baker is adding a chocolate coating to the outside of the finished cake. Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. [4]
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]