Types around the world


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Cakes are sugary sweet treat without which every occasions fades out. Cake are the perfect indulgence for any occasions and moments to share with friends and family. Cake make every moment memorable and close to everyone’s heart. Cake is not just a food item, its a emotion for millions of cake lover around the world. But the cake which we see today are totally different from the cake which were baked in ancient times. Ancient cakes were more like bread than cake. They were leavened with yeast and sweetened with honey. And for richness they used to add dried nuts and fruits. There were no fondants, icings, glazing fancy toppings, chocolate used in cake in ancient world.

Some food historians believes that the first cakes were baked by Ancient Egyptians. But the first recorded cake was baked around in 13th century in Europe. And the first layered cake was invented in mid 17th century. From then we have done too many tries and trials to make the cake which we like today.

Cake also travelled throughout Europe and European colonists spread the cake around the world. Which in result, we witness different types of regional cakes around the world, modified according to the palate and availability of the ingredients. So lets look some of delectable and luscious cakes around the world.

1. Sachertorte, Austria

Sachertorte is an Austrian chocolate cake, which was invented in Vienna by Chef Franz Sacher in 1832, for Austrian State Counsellor Prince Klemens Wenzel Von Metternich. This cake soon become popular all over Austria and eventually around the world. Sachertorte is dense and moist chocolate cake layered with apricot jam and glazed with couverture chocolate glaze and traditionally served with unsweetened whipped cream

2. Pavlova, Australia & New Zealand

Pavlova is a meringue based cake, named after Anna Pavlova, a Russian ballerina. This cake was invented in 1926, In the honour of Anna Pavlova, who toured Australia and New Zealand that year. Still both the countries end up in heated fight to take the credit for the invention of this cake. Both countries has pavlova as there national dessert. Pavlova is an elegant meringue based dessert. A crisp white sweetened meringue filled with whipped cream and topped with exotic fruits (especially berries and kiwi).

3. Tres Leches Cake, Mexico

Literal meaning of tres leche is three milk, and its called tres leche because this cake is soaked in three different types of milk, whole milk, evaporated milk and condensed milk and then icing with whipped cream. This cake has European influence, since in Europe cakes were soaked in different boozes, but in Mexico booze was replaced with milk. Tres leche was brought in mainstream by nestle company, Nestle opened its milk processing plant in mexico during ww2, and nestle would print the recipe of this cake on the back of its different milk product cans, like condensed milk and evaporated milk. Soon this cake became popular around Mexico and Mexican people loved it.

4. Basbousa, Egypt

Basbousa was invented by ottoman chefs in 16th century to commemorate the conquest of Armenia. But basbousa is solely adopted by the Egyptians. It is still gobble around the Middle east and some part of Mediterranean by different name, like revani in turkish, hareesa in arabic, ravani in greek. But the best version is prepared in Egyptian kitchens. Its a simple cake made from durum semolina, ghee (clarified butter), sugar, orange blossom water, rose water. And after baking sugar syrup is poured over the hot cake to fluff it up. Then cut in diamond and garnish with almond.

5 .New York Cheesecake, USA

Cheesecake was first prepared in ancient Greece around 900 BC, then after roman conquest, Romans took cheesecake to Rome. And they spread it all over Europe and eventually cheesecake came to US by European migrants. But the NY cheesecake was invented in 1929 by Arnold Reuben in NY. Arnold was trying to make cheese pie but actually ended by making the most legendary cheesecake around the world. NY cheesecake is special because of its dense, smooth and rich texture. It is much more heavier than other European cheesecake which are light and fluffy. NY cheesecake is prepared by heavy cream, cream cheese, egg (whole and yolks), sugar. Poured on a base made from crackers and baked with perfection. Nothing is required for the garnish of the cake. Since its like a piece of heaven which doesn’t require anything.

6. Dobos Torte, Hungary

Dobos torte is a Hungarian cake, name after its inventor József C. Dobos. He introduced Dobos torte at the National General Exhibition of Budapest in 1885. Firstly, he prepared the basic chocolate buttercream cake, then he saw cracks on top of the cake, because of the dryness. So he coated the top with caramel to avoid dryness and this small change gave the cake its distinct texture and caramel flavour. Dobos torte is traditionally paired with Tokaji aszú (full bodied dessert wine). 

7. Sans Rival, Philippines

Sans Rival is a French influenced Filipino cake. Sans rival was first prepared in 1920s and 30s. The French technique of patisserie was brought by the Filipino student, who studied in France and learn French patisserie. And these students started small patisseries in Manila and made some unique cakes and desserts with French techniques and local ingredients, one of the result is sans rival. Sans rival is made with dacquoise (baked crispy nut meringue), layered with pâte à bombe (smooth, velvety, rich French buttercream). In France dacquoise is prepared with hazelnut, but in Philippines they replaced the hazelnut with roasted cashewnuts and gave different dimension and flavour profile to the cake. 

8. Dundee cake, Scotland

Dundee cake is a Scottish cake, which is indulged during Christmas season. Dundee cake was first appeared in city of Dundee in 19th century, the credit for creation of this cake goes Keiller Family, who were one of the marmalade producer in Scotland. Dundee cake soon became part of Scottish culture and specially during Christmas season. Dundee cake requires some interesting ingredients like marmalade, raisins, candied fruits, almond, orange peel, scotch whisky, cinnamon. These all ingredients makes a perfect cake for any festive ceremony and occasions.

9.Charlotte Russe, France

Charlotte Russe is French classic gateau, invented by Chef Marie-Antoine Carême in the honour of Czar Alexander I. And named after the sister in law of Czar, Princess Charlotte who was also the wife of King George III of Great Britain. Charlotte Russe doesn’t restrict to a recipe, rather than its a technique. Every person can make charlotte as he like, just need to follow the technique to classify it as charlotte russe. For making this cake on need finger biscuits or any biscuits available. The cake can be layered with anything you love, like custard, cream, buttercream. And top it with some fruits and line the cake with finger cookies. Even it can be baked as soufflé and line with cookies, that can also be classified as charlotte russe.

10. Torto Paradiso, Italy

Torto Paradiso means paradise cake in Italian. Its one of the classic Italian cake. Its known as Paradiso, because of its soft, crumbly and heaven like mouth feel. Torto Paradiso is the symbol of City of Pavia. It was invented in early 19th century by Enrico Vigoni. Its a simple sponge cake recipe which only requires mainly flour, sugar, butter. It is a popular breakfast treat accompanied with espresso, milk or tea. It also can be layered with different filling like cheese frosting, whipped cream or smooth custard.

11. Medovik, Russia

Medovik popularly known as Russian honey cake, was invented by a young confectioner in the kitchen of Czar Alexander I, for the Empress Elizabeth. Empress didn’t like honey at all and the young confectioner didn’t know about her dislike about honey. And presented the cake to Empress. Empress without knowing that cake contains good content of honey fell in love with Medovik. Russian honey cake was very popular during soviet era. Medovik is known for the tedious preparation time. But the investment in time is totally worth it. Medovik is prepared by layering honey based cracker and smetana (sour cream) frosting. And garnish with the crumbs of honey crackers. Its sound easy, but its one of the complex desserts out there.

12. Mawa Cake, India

Mawa cake was created by the Parsi community in Mumbai in early 19th century. There are two claimants for the creation of mawa cake, B Merwans and Pune’s Royal Bakery. Whoever created the cake doesn’t matter for cult like following of this cake in Mumbai and all over India. This cake is prepared by adding mawa or khoya (milk solids) for richness. And flavoured with cardamom powder. Mumbaikars has totally adopted the cake as their part of culture. Its loved so much because of the richness from mawa, dense and soft texture and Indian touch by cardamom powder. Nothing can beat irani chai with mawa cake, a pair made in heaven.

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