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06:56AM May 27, 2017 - by: anika854

Berlingozzo

(Italian) (0 )

Berlingozzo is a cake from Lamporecchio, in the province of Pistoia, central Italy. Berlingozzo is a simple ring-shaped cake, and it has its origins in the time of the Medici. Berlingozzo is a typical Carnival cake, its name appearing to derive from the word Berlingaccio, …

06:53AM May 27, 2017 - by: anika854

Banbury Cake

(British) (0 )

Banbury Cake is a spiced, currant-filled, flat pastry cake similar to an Eccles cake, although it is more oval in shape.

06:47AM May 27, 2017 - by: anika854

Amandine

(Romanian) (0 )

Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. As most Romanian cakes, they can be cut and served in 1-serving miniature cakes or as a big cake. They are among the most traditional "sweetshop" cakes in Romania.

06:40AM May 27, 2017 - by: anika854

Countess

Komtess

(French) (0 )

Countess is a small shortbread cake, somewhat sweet, typical of Guianan Cuisine. They accompany desserts such as fruit sorbets or fruit salad and traditionally use a fruit juice or champagne.

06:28AM May 27, 2017 - by: anika854

Tunis Cake

(Irish) (0 )

Tunis Cake is a Madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits. It is traditionally eaten at Christmas

06:24AM May 27, 2017 - by: anika854

Torta Tre Monti

(Italian) (0 )

Torta Tre Monti is a traditional Sammarinese cake made of layers of thin waffled wafers cemented together by chocolate or hazelnut creme. The final product is covered in chocolate fondant. It is similar to other layered desserts common to San Marino, this one being representative …

01:36AM May 27, 2017 - by: anika854

Pizzelle

(Italian) (0 )

Pizzelle is a traditional Italian waffle cookie made from flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, less commonly vanilla or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of …

03:04AM May 26, 2017 - by: anika854

Tompouce

Tompoes

(European) (0 )

Tompouce is a common pastry in the Netherlands and Belgium. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema.

02:59AM May 26, 2017 - by: anika854

Tea Loaf

(English) (0 )

It is an English cake, made with fruit and cinnamon (or other spices), and traditionally served sliced and spread with butter. Tea loaf is now somewhat old-fashioned but is still available, and is particularly associated with Yorkshire.

02:50AM May 26, 2017 - by: anika854

Streuselkuchen

(German) (0 )

Streuselkuchen is a German specialty. Traditionally it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio.

02:48AM May 26, 2017 - by: anika854

Stack Cake

(American) (0 )

Stack Cake is a unique regional variation that replaces a wedding cake, which can be prohibitively expensive in the economically deprived area of Appalachia, United States. Friends and family each bring a layer for the cake, and the bride's family spreads apple preserves, dried apples, …

02:44AM May 26, 2017 - by: anika854

Simnel Cake

(British) (0 )

Simnel Cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and eaten during the Easter period in the United Kingdom, Ireland and some other countries.

02:38AM May 26, 2017 - by: anika854

Salzburger Nockerl

(European) (0 )

Salzburger Nockerl is a sweet soufflé served as a dessert, a culinary speciality in the Austrian city of Salzburg.

02:20AM May 26, 2017 - by: anika854

Syllabub

(English) (0 )

It is an English sweet frothy drink which was popular from the 16th to 19th centuries, and a dessert based on it, which is still eaten. The drink was made of milk or cream, curdled by the addition of wine, cider, or other acid, and …

02:13AM May 26, 2017 - by: anika854

Fruit Fool

Foole

(English) (0 )

It s an English dessert. Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberries) into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream. Additionally, a flavouring agent like rose water may be added.

01:50AM May 26, 2017 - by: anika854

Kokis

(European) (Sri Lankan) (0 )

Kokis is a deep-fried, crispy and sweet Sri Lankan dish made from rice flour and coconut milk. Although considered as a traditional Sri Lankan dish, it is believed to have come from the Dutch. This is an important dish when celebrating Sinhala and Tamil New …

01:44AM May 26, 2017 - by: anika854

Lefse

(Norwegian) (0 )

Lefse is a traditional soft Norwegian flatbread. It is made with potatoes, flour, butter, and milk or cream. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including long wooden turning sticks and special rolling pins with deep grooves.

01:31AM May 26, 2017 - by: anika854

Krumkake

(Norwegian) (0 )

Krumkake is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Like Italian pizzelle, a special decorative two-sided iron griddle, or the Sicilian cannolo, or similar to a waffle iron, is traditionally used to bake the thin round cakes.

01:27AM May 26, 2017 - by: anika854

Potato Waffle

(British) (0 )

It a potato-based savoury food in a waffle-like lattice shape. They are common in the United Kingdom and Ireland and are also available in some other countries, including Australia.

01:20AM May 26, 2017 - by: anika854

Roti Jala

Roti Kirai, Roti Renjis, Lace Pancake

(Malaysian) (0 )

Roti Jala is a popular Malay tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. The roti jala is a pretty dish that looks like a lace doily due to the way it is made. This is a …