Types of cakes - Recipe Complete Network

Types of cakes

A birthday cake?

Birthday cake is a delicacy and a necessity for birthdays. It originated in the west, and then slowly spread to China. The earliest cakes were made of several simple materials. These cakes are symbols of ancient religious myths and magical superstitions.

There are many kinds of cakes, such as Mu Si cake, cheesecake, art cake, sugar-free cake, French cake, European cake, wedding cake, birthday cake, chocolate cake, children's cake, baked cheesecake, ice cream cake, cream fruit, classic cake, fresh milk cake, big cake, frozen cheesecake and digital cake.

Torta de nata

Milk cake is made of high quality New Zealand cream, French Cointreau liqueur, Swiss white chocolate and eggs. This makes the cake delicious.

Mousse cake

Mu Si cake is a kind of cake with mousse powder as the main ingredient. The appearance, color, structure and taste are varied, which is more natural and pure. Usually, cream and coagulant are added to thicken it and freeze it.

Mu Si's English name is Mu Si, which is an egg soup dessert. You can eat it directly or make a cake sandwich, usually adding cream and coagulant to produce a strong freezing effect. Mousse is transliterated from French. Mu Si cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the cream to stabilize it and improve its structure, taste and flavor. After freezing, it tastes endless and becomes the best in cakes. Mu Si, like pudding, is a kind of dessert, which is softer than pudding and melts in the mouth.

Cheese cake

Also known as cheesecake. Sponge cake, pie crust, etc. Used as a base blank, the processed cheese mixture is poured on it, and then baked and decorated. Products include American cheesecake, yogurt cheesecake and so on. Cheese cake is slightly different from other cakes in terms of materials, production technology and taste. These cakes are between cakes and desserts and have attracted more and more attention.

Chocolate cake

Chocolate cake is a kind of cake mainly made of chocolate, eggs and flour, which is common at birthday parties and weddings and is one of the common desserts. It has a wide variety and is suitable for people of all ages.

Ice cream cake

Ice cream cake, the raw materials mainly include soft ice cream powder or hard ice cream. Ice cream is made by an ice cream machine, then refrigerated and decorated. Its creative modeling and personal taste inherit the tradition of American ice cream that advocates nature and pays attention to freshness and health, and its rich product varieties.

Ice cream cake is the most perfect presentation of gourmet art, which explains the essence of excellent, fragrant, delicious, fashionable and elegant gourmet culture. The creative modeling and individual taste of ice cream cakes inherit the tradition of American ice cream that advocates nature and pays attention to freshness and health, and its rich product varieties.

A cake mixed with dried fruit.

Fruit-flavored Mu Si is made of fresh fruit or jam, fruit juice and jam as the main raw materials. Generally speaking, strawberries, mangoes, kiwis, bananas and peaches are used more.

The origin of birthday cake

Medieval Europeans thought that birthdays were the day when the soul was most vulnerable to the invasion of demons, so on birthdays, relatives and friends would gather together to give their blessings and send cakes to bring good luck to drive away demons.

At first, only kings were entitled to eat birthday cakes. No matter adults or children, they can buy a beautiful cake on their birthday and enjoy everyone's blessing.

Eight main competition styles

Qifeng style

I.e. egg separation method, in which egg white is mixed with sugar and egg yolk is mixed with other liquid materials and powder materials.

Sponge game

-Whole egg method, in which egg white, yolk and sugar are mixed together until they become thick and milky white, and milk foam is stirred for about 2 seconds before dripping, and then other liquid materials and powder are added for mixing.

French sponge game

-Separate the eggs, beat the egg whites with 1/2 sugar, and beat the yolk with 1/2 sugar until it is milky white. After they are mixed, other powder materials and liquid materials are added for mixing.

Angel cake method

-Add Tatar powder to egg white and make it foam, then add 1/2 sugar in several portions and stir until it is wet and foamed (do not stir until it is dry). Add 1/2 sugar to flour and sieve, then add and mix until it is absorbed.

Method for mix sugar and oil

-Beat the oil until it is soft, then add sugar or powdered sugar and stir until it is soft and fluffy, then add eggs and mix well, and finally add powdered materials and mix. For example: cookies

Powder oil mixing method

-Soften the oil, add flour and beat until fluffy, then add sugar and beat until fluffy. Add the eggs and stir until smooth. Suitable for formulas with oil content above 60%. For example: fruitcake.

Wet foaming

Dry foaming

-After the egg whites or whipped cream are foamed, add sugar and stir until they become textured, white and smooth. When they are pulled up, they are elastic and upright, but their tails are slightly bent.

-After the egg white or whipped cream bubbles, add sugar and stir until the lines are obvious, white and smooth, and the ends are elastic and straight.

Cake variety

Blueberry cheesecake

Angel Food Cake

Eplekaka

Babka (a coffee cake with orange peel, rum, almonds and raisins)

Annual ring cake (Baumkuchen)

Birthday cake

Butter Cake

Butterfly cake

Carrot cake

Cheesecake (cheesecake)

Chocolate cake