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Zwetschgenkuchen, Pflaumenkuchen (German: [ˈp͡flaʊ̯mənˌkuːxn̩] ⓘ), Zwetschgendatschi (southern Bavaria) or Zwetschgenplootz is a sheet cake made from yeast dough, shortcrust dough, or cake batter that is thinly spread onto a baking sheet and covered with pitted zwetschgen plums (also called Italian plums) before being baked.
Plum cake prepared with plums is also a part of Ashkenazi Jewish cuisine, and is referred to as Pflaumenkuchen or Zwetschgenkuchen. [4] [5] [6] Other plum-based cakes are found in French, Italian and Polish cooking.
Fanta cake (German: Fantakuchen, pronounced [ˈfantaˌkuːxən] [1]) is a cake originating from Germany, made with a sponge cake base. The primary ingredient is Fanta, a carbonated soft drink which creates a fluffier texture than typical sponge cakes due to effervescence. [2]
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The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam.
Lebkuchen range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices such as aniseed, cardamom, coriander, cloves, ginger, and allspice, nuts including almonds, hazelnuts, and walnuts, or candied fruit.
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used ...