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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.
The term Bismarcken (for Otto von Bismarck) came into use by the end of the 19th century. Immigrants from Central Europe settled in the United States in large numbers during the 19th century, and jelly doughnuts are called "bismarcks" or "bismarks" in some parts of the Midwestern United States , Boston, and Alberta and Saskatchewan in Canada.
Owing to its Flemish origin, the surname of Ludwig van Beethoven contains the prefix van, rather than (as might be expected of someone born in Bonn) its German equivalent von. van (Dutch pronunciation: ⓘ) is a very common prefix in Dutch language surnames, where it is known as a tussenvoegsel.
Van de Kamp's Holland Dutch Bakeries was a brand of breads and assorted pastry products, frozen fish entrees, and prepared dinners formerly owned by General Baking. Established by one of the founders of both Los Angeles' iconic Tam O'Shanter Inn and the Lawry's restaurant chain and seasoned salt empire, it went bankrupt in 1990.
A Kuchen is typically less decorative or fancy in nature. On the other hand, the word "Kuchen" covers desserts that English would call "pie", such as Apfelkuchen (apple pie). Examples of a Torte made from a base Kuchen include the Jewish Palacsinken Torte [3] and Mohn Torte (or Kindli).
Hermannus Jantinus van Veen (born 14 March 1945) is a Dutch stage performer, actor, author, singer-songwriter and musician. He worked with accompanists Laurens van Rooyen and Erik van der Wurff, both of whom were pianists and composers. In addition to performing internationally, Van Veen is famous as the creator of Alfred J. Kwak (1976). The ...
Opened cake, close-up. Once confectioners forgot to put some amount of egg-white for the biscuit in a cooler. The next morning the chef Kostiantyn Petrenko, with the help of 17-year-old assistant Nadiia Chornohor, in order to hide the mistake of his colleagues, spread the frozen cakes with buttercream, strewed with powder, decorated with floral ornaments.
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.