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' three-milk cake '; Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), dulce de tres leches, [1] also known as pan tres leches (lit. ' three-milk bread ' ) or simply tres leches , is a sponge cake originating in North, Central and South America soaked in three kinds of milk : evaporated milk , condensed milk ...
A cake pop is a form of cake styled as a lollipop, and was created by Angie Dudley in 2008. [1] Cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls , before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks.
Torta Tre Monti (lit. ' Three Mountain Cake ') is a traditional Sammarinese cake made of layers of thin waffled wafers cemented together by chocolate or hazelnut crème. The final product is covered in chocolate fondant. It is similar to other layered desserts common to San Marino, this one being representative of the Three Towers of San Marino ...
Red velvet cake is a red-colored layer cake with cream cheese or ermine icing.The origin of the cake is unknown, although it is popular in the Southern United States and has been served as a dessert at New York City's Waldorf-Astoria hotel since the 1920s.
Sponge cake, meringue, Dulce de leche, Creme Chantilly, praline, nuts, grated coconut The Torta Balcarce or Balcarce dessert is a cake specialty of Balcarce, Buenos Aires , Argentina. [ 1 ] [ 2 ]
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]
A Jésuite is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. [1] The pastry originated in France and the name refers to the triangular shape of a Jesuit's hat. [2]
Best known by its German name, Alexandertorte [a] (Finnish: aleksanterinleivos, aleksanterintorttu, Latvian: Aleksandra kūka, Aleksandra torte) is a cake that consists of pastry strips filled with raspberry preserves or raspberry jam.