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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 ...
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.
Sfogliatelle Santa Rosa. Sfogliatella Santa Rosa, from which the current sfogliatella was born, was created in the monastery of Santa Rosa in Conca dei Marini, Campania, in the 17th century.
Pastel de nata (Portuguese: [pɐʃˈtɛl dɨ ˈnatɐ]; pl.: pastéis de nata) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. [1] Outside Portugal , they are particularly popular in other parts of Western Europe , Asia and former Portuguese colonies , such as Brazil , Mozambique , Macau , Goa and East Timor .
Pan dulce comes in different shapes, colors and sizes as pictured above. Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries.
Torta setteveli (lit. ' seven-veil cake ') is a seven-layer cake.Traditionally served at birthdays, it includes chocolate and hazelnuts.It is traditionally served at birthday parties in Palermo, Sicily.
Portuguese Pudim Abade de Priscos. Known as Pudim flan, it is made with milk, eggs, caramelized sugar, and vanilla. Variations include orange or lemon zest, cinnamon, pineapple, Port wine, or even bacon, as is the case with Pudim Abade de Priscos. It characteristically has a hole in the center.
Pan con grasa: Another kind of bizcocho found in Uruguay, is a type of bread, also known as the cañón. Polvorones [polβoˈɾones] : Another kind of cookie that can be plain, flavoured with cocoa, or made with half plain dough and half cocoa flavoured.