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In Slovak and Czech cuisine, šumienkový zákusok (Slovak pronunciation: ['ʂumɪenkɔʋiː 'zaːkusɔk]) or zákusek (Czech pronunciation: ['ʃumɪɛnkoviː 'zaːkusɛk], English: 'effervescent powder dessert') [a] is a summer dessert made from sponge cake (natural or cocoa), whipped cream o tvaroh cream and effervescent powder or instant drink jelly and cream in powder with vanilla flavor.
A Horalky biscuit. Horalky is a Slovak wafer biscuit with peanut filling and cocoa coating made by I.D.C. Holding, a.s. under the Sedita brand. Horalky was introduced in Poland in 2007 (in 2012 the name was changed to a more Polish version, Góralki), and in Hungary in late 2008 (in 2016 the name was changed to Moments).
Tatranky are the Czechoslovak five-layer (originally six-layer) wafers with chocolate coating only on narrower edges. They were introduced in 1945. [1]Tatranky. Originally they were supposed to have a triangular shape like the peaks of the mountains, from which the name was also derived, but due to the technical difficulties of making the circuit topping in serial production and packing in ...
Halušky. Bryndzové halušky: potato dumplings with bryndza (a sheep's milk cheese); Strapačky: potato dumplings with sauerkraut; Goose or duck feast (husacie or kačacie hody): festive menu consisting of roasted goose (husacina or husacie mäso) or duck meat (kačacie mäso), goose liver (husacia pečienka), greasy lokše, stewed red cabbage, and sour cherry and poppy seed strudel ...
The company's best-known product are the "Neapolitan wafers", introduced in 1898. They are sold in blocks of ten 47 x 17 x 17 mm hazelnut-cream filled wafers. The hazelnuts were originally imported from the Naples region in Italy, hence the name. The basic recipe has remained unchanged to this day. [2]
The sponge cake is prepared with eggs, sugar, flour, baking powder, water and vegetable oil. Heaps of cooked pudding are placed on top of the dough and everything is baked for 40 minutes at 180 °C. After baking, a mixture of sour cream, possibly even whipped cream, and vanilla sugar is spread on the cake and can be placed in the refrigerator.
3 teaspoons pure vanilla extract. 2 tablespoons heavy cream. 8 cups powdered sugar. For the chocolate ganache: 4 ounces semisweet chocolate, chopped. 2/3 cup heavy cream. Chocolate shavings, for ...
Some recipes devised in eastern Oklahoma use more sugar, and butter is added after the gravy is complete, making it similar to warm chocolate pudding served over biscuits. [10] In a traditional gravy, a roux is made with fat and flour before the milk is added; in chocolate gravy all the dry ingredients are mixed first, milk slowly incorporated ...