European style cake is not ordinary cake embryo, it is added in the middle of the cake embryo, such as chocolate, cocoa and other flavorful ingredients, so that the cake embryo itself has a unique flavor, and the feeling of eating is not the same as ordinary cake. In addition, the European cake is also divided into layers, between the layers to add a variety of jam, so that when eating the cake again taste refreshing and pleasant, not so greasy. Formally such two highlights make the European-style cake and ordinary cake to distinguish, by two different treatment.

Advantages of European-style cake:

1. Compared with ordinary cake blanks, more chocolate, cocoa and other special materials.

2. European-style cake has layered, layer to layer before the jam and other materials to separate, the taste situation, not greasy.

The introduction of other kinds of cake:

Mousse cake

is made of gelatin curd cheese and whipped cream, and can be eaten without baking. It is a representative of today's high class cakes.

Cream and rennet are usually added to create a thick, jelly-like consistency. The most important thing to make mousse is jelly ingredients such as agar, fish glue powder, jelly powder, etc., and now there is also a special mousse powder. The most important feature is that the egg whites, egg yolks, and whipping cream in the recipe must be whipped separately with sugar and then mixed together, so the texture is fluffy and somewhat like whipped cream. The ingredients used in the mousse jelly are animal glue, so it needs to be stored at a low temperature.

Mousse cake features: fluffy, not sweet and not greasy, suitable for those who are afraid of gaining weight. Because of the special material, when ordering, you need to determine whether the local can be made.

Fruit Cake

Match the fruit in the base base material of cream, according to different flavors different styles with different types of fruit. This cake is suitable for all.

Cream cake is the most common cake The main ingredient is just cream

Guangdong area has a cream cake, is also a kind of cream cake, just relative to the cream of the sweetness and grade there are different, no cream flavor sweet, y like some.

Sugar-free cake (also known as low-sugar cake)

It is the use of natural sugar alcohols to replace sucrose cake. The use of maltitol (Maltitol) instead of sucrose, taste sweetness close to the calories but only half. This sweetener has a sweet taste but very slow absorption in the intestines, most of the microbial decomposition metabolism eliminated from the body, without the need for insulin to participate in the metabolism, is very suitable for people who are afraid of high-calorie people to eat or can not eat the general sucrose products for people to eat.