The earliest cakes were made of several simple materials. These cakes are symbols of ancient religious myths and magical superstitions.

The early economic and trade routes imported exotic spices from the Far East to the north, nuts, toilet water, citrus fruits, dates and figs from the Middle East, and sugar cane from eastern and southern countries.

In the dark ages of Europe, these rare raw materials were only available to monks and nobles. Their pastry creations were honey gingerbread and flat hard biscuits. Slowly, with the frequent trade, the eating habits of western countries have completely changed.

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Milk cake must be eaten on the same day, and it won't taste so good the next day.

Milk cake is lighter in taste, lower in fat and higher in nutrition, and gradually becomes the new favorite of West Point market. However, it has a short shelf life and is not easy to preserve.

If diabetics must eat, they must choose cakes with sugar substitutes and eat them in small quantities.

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