Types and names of cakes. Features of the preparation, the best recipes and reviews

Cakes - delicious sweet tooth. Without them, holidays are impossible, and thanks to the art of cooks-confectioners, any event becomes magical. Regardless of what the names of cakes and types are, their cooking has turned into a kind of art. The design of sweets amazes imagination, it can become an ornament of any celebration, including weddings.

Types, names of cakes

Cakes - small in size confectionery, which is prepared from dough with the addition of sugar, filling and cream. There are a lot of kinds of cakes, and new culinary technologies allow creating a new recipe every year. Everyone knows the following names of cakes and varieties:

• Welded eclairs.
• Honey-nut cakes.
• "Potato".
• Souffle.
• Cakes "Bird's Milk".
• Baskets with berries and whipped cream.
• Beze.
• Tiramisu.
• Biscuit cakes.
• Chocolate.
• Waffle tubes with cream.
• Macaroni.

And this is not all kinds and names of cakes. The list of sweets is much longer. Combines all these delicacies with the ability to decorate any table with its exquisite beauty.

Usually, cream, colored glaze, berries, pieces of fruit, cream, chocolate are used to make cakes. Absolutely all kinds of cakes, the names of these sweets determine the main product that is included. Baking is made of biscuit, sand, custard, curd, bean, rice, puff and other types of dough. For some pastries, the main product is biscuits, not dough, for example, tiramisu.

Foreign cakes: names

A boxed dessert confection is prepared in two main ways: an independent cake (meringue) and equal pieces of cake (Napoleon, cheesecake). Cakes are divided according to the type of filling, the ingredients included in the composition, and the method of preparation. These sweets are nuts, cream, mixed, salted, fruit. The most famous are sweets, which are prepared on the basis of cream. The names of French pastries, for example, eclairs, are obtained thanks to the composition. The basis of eclairs is a custard or oil cream. Beze is also a French cake, which is made from egg whites and sugar.

In Japan, the popular names of cakes are Vagasi, which are made from rice dough with the addition of herbs, fruits, berries, seaweed, nuts. They are different in size and color, but always stand out among others. In China, they love brownie cakes-biscuits with creamy-egg cream. In Italy, the famous tiramisu is produced, in America chocolate cake is widely distributed. The name of this sweet is "brownie" because of the basic ingredient of cocoa.

Cooking macaroni (macarons)

Many people call pasta macaroni, although in appearance and taste they are more like small cakes. The name of sweets is French, as is the recipe. The popularity of macaroni around the world has been achieved thanks to sophisticated cooking technology and incredible taste qualities. Despite the technical difficulties, there is a simple macaroni recipe that you can use at home.

Preparation of cakes must be divided into two parts: dough and cream. In the first case, the following ingredients will be needed:

• Ground almonds (45 grams),
• Powdered sugar (75 grams),
• One chicken protein,
• food coloring,
• Sugar (10 grams).

For a cream, prepare:

• Milk (50 ml),
• Sugar (120 grams),
• Vanilla sugar (20 grams),
• Cream (80 ml),
• Two chicken yolks,
• Butter (170 grams).

First you need to make a dough. Separate the yolk from the protein into a separate container. Mix almond and sugar powder and sift it several times through a sieve. Protein whisk well until a thick and gentle foam forms, add ten grams of sugar and once again "rinse". Then add food coloring. The cream should be put in a confectioner's pouch and "planted" on a sheet of paper laid with paper at a great distance from each other. Diameter of cakes should be three centimeters. Leave the dough to rest for twenty minutes. Then put in the oven, heated to one hundred and forty degrees, for ten minutes. When the dough solidifies, remove the pasta, put it on a cold surface and gently turn it over.

To make a cream, mix vanilla sugar with milk and bring to a boil. Whisk the yolks with sugar and butter, add 1 tablespoon of milk, stir and slowly pour into the basic milk-vanilla liquid. The mixture must be stirred constantly until it becomes thick. Next, caramelize a hundred grams of sugar, bring the cream to a boil in a separate saucepan and add them to the caramel. In the mass, lower the remaining oil and cook on a low heat until the cream. Cool, mix with vanilla cream, spread one half pasta, put the second on top. Put the cakes in the fridge for an hour.

Forms and devices for making cakes

A professional pastry cook is always at hand with the necessary culinary tools. This list is very long, but if someone has a desire to start making cakes at home, it is desirable to acquire the following kitchen utensils. In the kitchen, a lover of cakes must be available:

• Plastic and silicone molds,
• Corolla,
• Mats,
• baking paper,
• food colorings,
• Confectionery bags with nozzles,
• electronic balance.

Special professional sets for the preparation of cakes of various kinds are gaining popularity.

Cooking Secrets

In order for sweets to turn out delicious and airy, use the secrets of confectioners to make dough and cream. For example, a biscuit cake was given its name due to the splendor and lightness of the dough.

• All the ingredients of a biscuit cake should have the same temperature.
• Flour for biscuit sift two or more times through a sieve.
• Carefully separate the proteins from the yolks.
• Before whipping the whites, cool them.
• Degrease the surface of the dishes in which the whites will be beaten.
• Observe the strict sequence of adding all the ingredients of the cake.
• Do not disturb the dough for long.
• Preheat the oven beforehand to one hundred and eighty degrees.
• Do not open the oven while baking.
• Allow the biscuit to cool completely.

A simple recipe

Favorite pastry of childhood "Chocolate Potatoes" is easy to prepare by yourself. This will require one glass of sugar and the same amount of hot milk, two teaspoons of cocoa, vanilla biscuits (300 grams), butter (200 grams), crushed nuts, powdered sugar, cognac (to taste).

Stir cocoa with sugar, gradually pour in hot milk, stir well, so that no lumps are formed. Blend the mixture over low heat - the sugar should melt. Dry the crumbs in a meat grinder and add to the milk mass. Next comes the butter and a little cognac. When the dough cools, make the balls, roll them in the ground nuts, cocoa and sugar powder, send to the refrigerator for two hours.

Popular cakes in Russia

In Russia, the most common cakes, known since Soviet times, are custard. They consist of their butter cream or condensed milk, incredibly tasty and hearty.

The names of cakes "Chocolate Potatoes" remember everything, especially their expressive taste and appearance. Prepare a "potato" of butter, cocoa, crushed biscuits, crushed nuts. The name received this sweetness because of the external resemblance to the potatoes.

Popular in Russia is the cake "Bird's Milk", various sand baskets with berries and cream, puff, biscuit and chocolate cakes. The peculiarity of these sweets is that they saturate the body, but also contain a lot of fats and carbohydrates.

Reviews

Most reviews of cakes and their preparation are positive. If these sweets are prepared technically correctly, and they are made to order by professional confectioners. At home, you can also repeat the recipe of some cakes, if you approach the process creatively and follow the exact recipe. Of the minuses of self-preparation of confectionery products are possible inaccuracies in the recipe, a lack of experience and special adaptations for improving the cooking process.