Cake. Cake is a confectionery product, usually round or rectangular, with fruit, cream, chocolate, etc. As a rule, it consists of several layers.

Initially, cakes were baked only in round shapes. This was associated with the sun and it was believed that baked goods in this shape were a symbol of fertility. This tradition has been preserved in the preparation of loaves and wedding cakes. Decorating cakes with candles also came to us from our ancestors. According to beliefs, it was believed that blowing out candles is a sacred act: along with the smoke from the candles, our desires are carried into the sky, which are sure to come true.

Today, the variety of cakes is amazing. They can consist of several tiers, be decorated with various figures or made in the form of cartoon characters, cars, dolls, etc.

Cakes can be made from sponge, puff, shortbread or waffle dough. Chocolate, cream, marmalade, fruit, jelly, meringue, etc. are used as decorations.

As a rule, cakes are baked to mark some special event. Depending on this, they are decorated accordingly.

All cakes are conventionally divided into three categories:
*real cakes. They are baked whole. These usually include pies, Easter cakes, Easter cakes;
* Italian type cakes. They are also called Neapolitan cakes. The basis of such cakes is a dough crust. There is a filling on it - fruit, cream, etc.;
* prefabricated cakes. This is the most common group of cakes. The dough cakes are baked separately and then laid out in layers, which are soaked and coated with cream.

Depending on the type of dough from which the cake is made, there are also several types:
* French. They are usually prepared from puff pastry or biscuit dough. The puff pastries are baked and then coated with cream and stacked on top of each other. The sponge cake is baked as one large cake, and then carefully cut lengthwise into several cake layers, which are necessarily soaked in some kind of syrup.
* Viennese. These cakes are based on yeast cakes, which are soaked in milk-chocolate or milk-coffee cream.
* waffle. Waffle cakes are most often soaked in boiled condensed milk. Such cakes are stored for a very long time and are easily transported, but the taste is very monotonous.
* sand. As a rule, they are coated with marmalade or fruit and berry filling. These cakes are the cheapest. They are not recommended for people who are prone to obesity.
* "liquid". This type of cake is common in the UK. The base is a biscuit. Method of preparation: place a sponge cake in a deep bowl. Pieces of biscuit of various shapes and sizes are placed on it in a chaotic manner, leaving large gaps between them. This whole mass is filled with cognac syrup, and then with liquid marmalade or butter-egg cream. You can add nuts, raisins, candied fruits. After this, the cake is placed in the cold for a day.
* curd. From the name it is clear that the main component in the dough is cottage cheese.

You can decorate cakes with cream, icing or various decorative elements made of chocolate, marmalade, etc.

IN 1912, RUSSIA CELEBRATED THE CENTENARY OF THE PATRIOTIC WAR, THE CENTENARY OF THE EXILEMENT OF THE FRENCH FROM THE COUNTRY. MOSCOW CONFECTIONERS BAKED A LAYER CAKE IN THE SHAPE OF A TRIANGULAR HAT.

“NAPOLEON” UNEXPECTEDLY CAME INTO FASHION.

THIS LAYER CAKE WAS VERY LIKED BY DIFFERENT CLASSES OF THE POPULATION (WHAT A PUN!), AND IT WAS LITERALLY BAKED IN EVERY HOME.

"Sacher", step-by-step recipe

-E THIS IS AN AUSTRIAN CAKE, ITS INVENTED AND BAKED BY THE AUSTRIAN COOKER FRANZ SACHER, WHO WORKED IN THE KITCHEN OF METTERNICH HIMSELF, THE MINISTER OF FOREIGN AFFAIRS AND CHANCELLOR OF THE AUSTRIAN EMPIRE, FROM THE AGE OF FOURTEEN.

ORIGINALLY, THIS CAKE WAS CALLED “BLACK PETER” AND CONSISTED OF CHOCOLATE CAKES AND MANDARNINE JAM, COVERED WITH CHOCOLATE GLAZING.

FRANZ SACHER WAS SIXTEEN YEARS OLD WHEN HE SURPRISED THE PRINCE'S GUESTS WITH A NEW DESSERT, AND IT HAPPENED IN 1832. WHERE HE TOOK THE RECIPE FROM IS UNKNOWN, BUT THERE IS A VERSION THAT IT WAS ACTUALLY INVENTED BY ZAHER'S SISTER.

CHOCOLATE CAKES WERE ALREADY KNOWN TO THE AUSTRIAN PUBLIC AT THE TIME AND THE COOK BOOKS OF 1719 MENTIONED CHOCOLATE CAKES, BUT THE ADDING OF MANDARNINE JAM IS A COOKING INVENTION. MOST LIKELY, HE COMBINED CHOCOLATE CAKES AND THE RECIPE OF THEN-FAMOUS APRICOT MARMALADE IN CHOCOLATE GLAZE.

CAKE "ESTERHAZY"- RECIPE STEPSABOUT

— ALMOND-CHOCOLATE CAKE, POPULAR IN HUNGARY, GERMANY AND AUSTRIA.

NAMED IN HONOR OF PAL ANTALA ESTERHAZY, MINISTER OF FOREIGN AFFAIRS OF THE AUSTRIAN-HUNGARIAN MONARCHY.

WHO INVENTED THIS CAKE IS NOT KNOWN IN HISTORY, THERE IS ONLY A LEGEND THAT HIS COURT COOK FIRST PREPARED IT FOR THE BIRTHDAY OF THE MINISTER'S SON.

ESTERHARZY CAKE WAS ESPECIALLY FAVORITE OF EUROPEAN ARISTOCRATS. ITS DISTINCTIVE FEATURE IS A WEB PATTERN WHICH IS APPLIED WITH LIQUID CHOCOLATE ON THE SURFACE OF THE CAKE. IN THE ORIGINAL RECIPE, BLACK CHOCOLATE WAS DRAWN ON WHITE SUGAR GLAZING, BUT NOW SOMETIMES THEY DO THE VICE VERSE.

UNDER THE GLAZE ARE FIVE CAKES BAKED FROM EGG WHITES WITH ADDED ALMONDS, FLOUR AND BUTTER. BETWEEN THE CAKES IS A DELICATE CREAM CREAM WITH ADDED COGNAC.

THIS IS AWESOME A PIECE CAKE, THE RECIPE OF WHICH WAS INVENTED 300 YEARS AGO. DOUGH BASED ON ALMOND BUTTER, JAM, OBLIGATORY LATHE OF DOUGH AND OFTEN ALMOND SHOVED FOR DECORATION...

The last and final recipe for the cake was developed by the Bavarian pastry chef Johann Konrad Vogel, who settled in Linz.

They began to call him “the benefactor in the white apron,” he was elected an honorary citizen of Linz, and his name was given to one of the streets of the city.

THIS CAKE IN 1885, FOR THE HUNGARIAN NATIONAL EXHIBITION, PASTRY CHECKER JÖZZEF DOBOŠ INVENTED HIS MASTERPIECE - A CAKE OF 6 SPONGE LAYERS WITH CHOCOLATE CREAM, WHICH DOESN'T GO BAD FOR AT LEAST 10 DAYS.

BLACK FOREST CAKE (BLACK FOREST CAKE, BLACK FOREST CAKE, ALSO VIA ENGLISH BLACK FOREST CAKE) IS A CAKE WITH WHIPped CREAM AND CHERRY. APPEARED IN GERMANY IN THE EARLY 1930S, AND HAS NOW HAS ALREADY GAINED WORLD FAMOUSNESS.

In the Black Forest cherry cake, chocolate sponge cakes are soaked in Kirschwasser, and the filling is made from cherries. Cherries and chocolate chips are used to decorate the cake.

Cheesecake - recipe step by step

— CHEESE CAKE WITH A RATIOUS, RICH CREAMY TASTE AND EXCEPTIONALLY DELICATE STRUCTURE.

The first mention of cheesecake, or rather, the ancestor of all modern types of this dessert, was made by the ancient Greek physician Aedjimius, who described in detail the methods of preparing cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book “Cheesecake Madness,” the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC.

Then the recipe came to England, where it received a long residence permit. It is interesting that cheesecake, or rather a loaf with cheese, was known in Ancient Rus' since the 13th century. In any case, from this time on there are written references to such a dish.

Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East.

There, the original cheesecake was prepared like this: milk was curdled, honey, lemon zest and egg yolks were added, mixed and baked. It is precisely this recipe, according to Nathan, that came to Europe along with the crusaders returning from campaigns.

cake tiramisu classical recipe

IT IS DIFFERENT BY THE USE OF DELICATE CHEESE MASS (NAMELY MASCARPONE CHEESE, AND NO OTHER ELSE)."TIRAMISU"— A WORK OF ITALIAN PASTRY GENIUS. COFFEE, CHOCOLATE AND OFTEN ALCOHOL ARE COMBINED WITH THE INCREDIBLE TENDERNESS OF THIS DESSERT WITH A SPICY NAME: IT LITERALLY TRANSLATES AS “LIFT ME UP.”

A decent version claims that tiramisu was invented in the 60s of the twentieth century, and the name means “cheer me up.” Those who are sure that tiramisu was invented in Siena in the 17th century claim that nobles ate this dessert before love dates to strengthen their strength - hence the name..

Kyiv cake according to GOST Step by step recipe

THE HEALTH OF THE POPULARITY OF THE Kyiv CAKE CAME DURING THE TIMES OF THE USSR. THIS AIR-NUT CAKE WERE INVENTED AT THE Kyiv CONFECTIONERY FACTORY.

The names of his “parents” are Konstantin Petrenko and Nadezhda Chernogor. This happened in 1956, when the girl was seventeen years old.

It all started when she forgot to put the squirrels in the refrigerator and saw them only a day later. so she doesn't get scolded

At her own risk, she baked three new cakes, which immediately received the most rave reviews.

Nadezhda Chernogor worked all her life in one place and always tasted every batch of “Kyiv cakes” baked at work. “Kievsky’s” mother also had occasion to prepare non-standard cakes.

One of them was baked for the 300th anniversary of the American Navy; it was made to special order. And also a three-tiered one in honor of Brezhnev’s 70th birthday: it consisted of 70 different pieces and weighed more than 5 kilograms. Over its more than fifty-year history, the cake has become one of the symbols of Kyiv.

IN 1926 IT WAS CREATED IN AUSTRALIA (ACCORDING TO ANOTHER VERSION - IN NEW ZEALAND). AND NAMED IN HONOR OF THE GREAT BALLERINA ANNA PAVLOVA,

The stress, by the way, is placed on the second syllable.

- the most delicate meringue, airy, like a ballerina’s jump. The cream is custard and the required ingredient is meringue. On top of this airy tenderness is strewn with fresh tropical berries and fruits or (European version) raspberries.

The cake is especially popular in Australia and New Zealand, where the place of birth of the dessert is still fiercely debated.

ON THE ONE HAND, “BIRD’S MILK” WAS INVENTED BY THE POLES. “PTASIE MLECZKO” WAS MADE FOR THE FIRST TIME IN 1930. HOWEVER, THIS SOFFLE CAKE BECAME A BRAND IN THE USSR.

The delicacy began to be produced starting in 1968 at the Rot-Front factory as an experiment. But due to the complexity of the technology, these were tiny batches. Oddly enough, even in those years the recipe documentation for Bird's Milk was not approved by the USSR Ministry of Food Industry for some reason. A case of curiosity.

Although Rot-Front produced small batches of this delicacy already in the 60s, the official invention of the “correct” (with a cake crust, with a soufflé using agar-agar algae) “Bird's milk” was officially invented in the Soviet Union in the early 80s belongs to the legendary pastry chef of the Prague restaurant Vladimir Mikhailovich Guralnik.

A patent was even issued in 1982 for the invention of this cake (which, by the way, was later revoked).

VLADIMIR GURALNIK, AS A STUDENT, WAS IN 1955 OBSERVING CZECH PASTRY CHECKS WHO CAME TO MOSCOW AND SHARED PASTRY EXPERIENCE WITH MOSCOW COOKERS.

Vladimir Guralnik developed his own recipe for this cake from chocolate cake layers and a cream layer. True, we got into trouble with this cake too. What they bake for us in Moscow is a pitiful imitation of the famous “Prague”.

For a real cake, of course, you need to go to the city of the same name. The Czechs themselves, without sparing, add dark rum to this cake, soak the cakes with four types of buttercream, which are prepared on the basis of cognac and Chartreuse and Benedictine liqueurs, and pour thick chocolate glaze on top of the cake. The taste is extraordinary.

Contrary to popular belief, desserts are an integral part of a nutritious diet. The main principle that must be adhered to, according to nutritionists, is that they should not be included in the daily diet. But for special events, various holidays, they can become a kind of “reward”. New Year and Christmas are the best time to treat yourself to some goodies. Since the holidays are still ongoing, here is a review of the most popular desserts in the world that you can still prepare.

Christmas pudding (UK)

No Christmas holiday in Britain is complete without a special pudding. Despite its popularity in the country and abroad, it is not as tasty as it seems. However, everyone still has a chance to try it. What if you like it?

Dulce de leche (Argentina)

Condensed milk is the pride of Argentina. It is a mixture of milk and sugar that is boiled until caramelized and turns into a thick, tender mass. Of course, you can buy it in the store, but it will be much tastier when prepared at home.

Bolu Rei (Portugal)

Bolu rei, also called king cake, is a traditional Portuguese sweet bread with nuts and candied fruits, served at Christmas or on January 6th for King's Day.

Mazariner (Sweden)

Delicious almond baskets are considered a variant of the Italian crostata di mandodorle, an almond pie. And the name itself suggests the origin of the dish. They are named after the Italian-French cardinal Giulio Mazarin (1602–1661), also known as Jules Mazarin. Thus, the dessert is already more than four hundred years old, and such longevity only proves its amazing taste.

Cherry pie (Holland)

Cherry and chocolate lovers will appreciate this light version of the German Black Forest cake.

Gulabjamun (India)

Gulab jamun is one of the most popular Indian desserts, which are donuts made from condensed or skim milk, filled with pink sugar syrup.

Vinarterta (Iceland)

In Iceland, this layer cake with prunes is also called “Striped Lady”. It is usually prepared during the winter holidays, especially Christmas. There’s just no single recipe, but there is an opportunity to try several of them.

Banoffee Pie (England)

This may be one of the most amazing desserts in England. It is made from bananas, cream and toffee made from condensed milk. All this is laid out on a crust of crumbled cookies and butter.

Knafeh (Middle East)

Many Middle Eastern countries, such as Lebanon, Jordan, Palestine, Israel, Syria, claim to be the birthplace of this delicious dessert. But no one can say this for sure. The same Greeks prepare a very similar dish called kataifi, but they don’t put soft cheese in it.

Tiramisu (Italy)

Tiramisu is one of the most popular Italian desserts, made from savoiardi cookies soaked in coffee and creamed with beaten eggs, sugar and mascarpone. Due to its popularity, it has spread throughout the world and acquired many variations.

Cranahan (Scotland)

A traditional Scottish dessert made from oatmeal, cream, whiskey and raspberries. This is an amazing opportunity to impress guests not only in the heart, but also in the stomach.

Rocky Road Cakes (Australia)

Rocky Road is an Australian dessert made from milk chocolate, marshmallows and served in the form of cakes or cupcakes. In the US it is usually served with ice cream.

Chocolate cake "Guinness" (Ireland)

The Irish have their own idea of celebrating Christmas or St. Patrick's Day. And alcohol plays an important role there, even in desserts. And the combination of chocolate and beer in a cake will be simply unsurpassed.

Cake “Three Milks” (Mexico)

The cake got its name due to the fact that it is soaked in three types of milk. Although Mexican cuisine is known for its delicious, but very filling dishes, this dessert can be called the lightest and most harmless in terms of calories.

Devil's Food Cake (USA)

The cake is made from dark chocolate, and it got its name for its rich and rich taste, which simply cannot but be sinful.

"Dobos" (Hungary)

“Dobosh” is a magnificent sponge cake made from seven cake layers, coated with chocolate-butter cream and decorated with caramel. It was named after its creator, Hungarian chef Joseph Dobos.

Brazo de Gitano (Spain)

Although the name translates to “gypsy hand,” it is just a sponge roll. It is worth noting that it did not appear in Spain at all, but somewhere in central Europe, but it was here that it turned into a traditional Christmas dessert.

Christmas log (Belgium/France)

This is an incredibly delicious roll made from chocolate sponge cake and chocolate cream. Usually it is sprinkled with powdered sugar, which is supposed to symbolize snow.

Melomakarona (Greece)

It’s simply impossible to tear yourself away from these small honey cookies. This is one of the most popular treats in Greece during the Christmas holidays. And to make the taste even better, melomacarona is covered with milk chocolate.

Profiteroles (France)

Profiteroles are one of the best desserts in the world, consisting of choux pastry balls filled with cream and coated with milk chocolate glaze.

Sacher cake (Austria)

This is one of the most famous chocolate cakes in the world since its introduction in 1832 thanks to the Austrian Franz Sacher. It is a stunning sponge cake covered with a thin layer of apricot jam, and the chocolate icing on top only emphasizes the greatness of its taste.

Pavlova cake (New Zealand)

Don't let the name fool anyone, the dessert was invented in New Zealand. But it is really named after the great Russian ballerina Anna Pavlova. It is a delicate meringue, decorated with whipped cream and pieces of fresh fruit.

Panettone (Italy)

It has arguably been the most popular Christmas sweet bread in Europe for the past few decades. It appeared in Milan and soon became a symbol of the city. Nowadays panettone can be found in many European and American cities.

Cheesecake (Greece/USA)

An incredibly tasty dessert, the origin of which is usually attributed to Americans, will make your holiday table unique. And the history of cheesecake is longer than it seems. The first memories of him date back to the fifth century BC. The ancient Greek doctor Aegimus wrote a whole book about the art of making cheesecakes.

Black Forest Cake (Germany)

"Black Forest" is an amazingly delicious chocolate cake consisting of four sponge cakes, pickled cherries and whipped cream, sprinkled with chocolate chips and decorated with berries. And you can serve a cup with dessert

There are few people in the world who can indifferently walk past the sweets department in a store. And especially the cake counter. The huge variety of these pastries fascinates, attracts the eye, and makes the stomach clench convulsively. What are they? How can you decorate them? What filling is acceptable to put there? All these details are below.

What types of cakes are there?

There are several classifications of this delicacy. Firstly, you can divide them according to the method of preparation, secondly, by the type of cake, and thirdly, by shape. There are also different cakes depending on the design and its complexity, filling, taste, decoration. Finally, according to the place of production - there are store-bought cakes, and there are homemade ones. Below is a slightly more detailed story about each classification of cakes.

By cooking method

This classification includes three points. So, what types of cakes are there?

Those that are prepared entirely at once. They are based on a sweet yeast dough, often adding jam or jam. At the end, such a cake is usually decorated with berries or glaze, but the main attention here is on the dough - the more original its taste, the better.
Cakes that are prepared in separate layers. Everything is clear here: first they prepared one cake, let it cool, and at this time they made the next one. The finished cakes are soaked in cream or condensed milk. An example of such a cake is the beloved “Napoleon” by many. They first started cooking this way in Italy, and from there the recipes spread throughout the world.
Prefabricated cakes. They differ from others in the complexity of the preparation process. As a rule, this applies more to decoration. Here everything is done in parts, and then put together - base, filling, cream, decorations... Among the cakes in this group are cheesecakes, waffles, cakes with two, three or more floors.

Cakes for cakes

What are they? There are four types. Firstly, biscuits are the most popular and widespread. Cakes on this basis are usually very tender, and nuts, cocoa, vanilla, and coffee are added to the dough to give the best result. The filling for this type of delicacy is usually made of chocolate or yoghurt, less often - from cream.

The next type of cake is waffle. So simple even for novice cooks - waffle cakes, coated with chocolate or coffee, are placed on top of each other. The advantage of this variety is the possibility of long-term storage, the disadvantage is that they are clearly inferior to others in taste. Although, of course, all this is not for everybody.

Made from crumbly shortbread dough without adding any impregnation. The filling is usually cream or fruit.

And finally, the fourth variety is curd cakes. Here, the base is a mixture of cottage cheese and flour with the addition of fruit (of course, you can do without it). Baked goods are usually decorated with icing.

Cakes by design complexity

What types of cake designs are there? We are talking about “multi-story”. The simplest ones are those that consist of one tier. There can be as many tiers as you like - two, three, four, five, ten. It all depends on the imagination and skill of the pastry chef.

The most important thing to remember when preparing a tall cake is that it needs a rigid frame that helps hold all the “floors” and prevents them from crushing each other. The more tiers, the greater the complexity of cooking. Often ordered for a wedding or birthday.

What are the different shapes of cakes?

The shape of baked goods is very different: round, square, triangular, oval, rectangular. In addition, they bake delicacies of the most incredible shapes: in the form of animals, cars, numbers, and various objects. Here again, everything depends on the skill of the baker. And, of course, the more intricate the shape, the more difficult it is to prepare the cake.

Cakes of the latter variety are often made to order. They are very popular at holidays - weddings, birthdays (especially children's).

Fillings

What types of cake fillings are there? In fact, it all depends on taste preferences and imagination. You can fill the delicacy with anything and any way you want. Below are just some of the products that are acceptable to use.

Fruits.
Yogurt or sour cream.
Chocolate or cocoa.
Condensed milk - both regular and boiled.
Nuts.
Vanilla or cinnamon.

The list goes on and on.

Decorations

This is where there is real scope for imagination for a cook, and that is in cake decorating! Fortunately, now there are plenty of opportunities to decorate your masterpiece in a more original way. So, what types of cake decorations are there?

First of all, you need to remember about mastic. This confectionery material is prepared on the basis of powdered sugar. It is used most often for decorations - mastic is very flexible, so you can use it to create truly intricate things. When working with it, the main thing is to be able to sculpt, and then real magical figures will come out from under the hands of the creator. The difference and undoubted advantage of mastic is that, wrapped in cling film, it can be kept in the refrigerator for three whole months.

Various mastics are sold in stores ready-made, take them and sculpt them. If you really want to do it yourself, then this is possible. To do this, you need three products: milk powder, condensed milk and powdered sugar. They are thoroughly mixed, and the resulting mass is molded into dough. That's all the mastic! It is very important to follow some rules when working with it. Firstly, you can only roll out the mastic on cling film, sprinkling it with powdered sugar. Secondly, in the open air it quickly hardens, so the unnecessary mass is immediately put into a bag. Thirdly, it is not worth making bulky and bulky elements from it (especially without the appropriate skills) - they will simply crack.

Another type of decoration is cream. Inscriptions, patterns, and flowers are made on cakes using cream. There are also a great variety of them, but when choosing, you need to remember the following: the cream should not be runny or settle, otherwise all your work will go down the drain. Therefore, it is better to give preference to butter cream or meringue - they, like mastic, can be purchased at the store or prepared yourself.

In addition, you can use glaze - it will turn out very smooth, fondant (it is easy to prepare, can be stored for a long time, which is the secret of its popularity), fruit. A mix of fruits and berries gives the cake a fresh and beautiful look. In addition, fruits can be simply placed on top of the treat, or entire crafts can be created from them, for example, flowers. Chocolate and various sweets, nuts, and whipped cream are also often used in cakes.

These are just brief answers to the question of what types of cakes there are. Preparing this delicacy gives you the opportunity to show your imagination and feel like an artist. And in the course of experiments, new bold ideas can be born, as well as variations of everyone’s favorite sweet.

If you ask anyone with a sweet tooth the name of their favorite cakes, you will get a whole list of these delicacies in response. Some of them will be familiar to almost everyone, others will be perplexing. Although, if you look at the recipe, it becomes clear that this is a familiar dish, only known with a completely different name. What types of cakes there are and their names are described in this material.

Historians argue about everything. Well, that's their job. There is also still debate about who first invented cakes. Of course, many countries want to have primacy in the art of confectionery, and each country believes that its confectioners are “ahead of the rest.”

There are cakes that have long been world famous. Among them are “” and “Cheesecake”, “Tiramisu” and “Black Forest”, “Sacher” and “Dobosch”, “Linz” and “Esterhazy”. The excellent-tasting cakes invented by Soviet masters are also known throughout the world and were even brought to world leaders as gifts. Who doesn’t know the names of the cakes, such as “Napoleon”, “Kyiv”, “Prague” (or Prague), “Bird's milk”, “Honey cake”, “Count ruins”, etc.

Important! If you want to know the real taste of a world-famous delicacy, then you need to try it not in your favorite cafe or by purchasing it at the nearest confectionery factory, but in the country where it was invented, so to speak, “at home.” The taste of any dish depends on the products from which it is prepared, but many of them are not exported and are known only in their own country.

Types of cakes

A list containing only the name of the cakes will not say anything about what it is made from. So the confectioners divide the cakes, so to speak, by type:

Sponge cakes;
Honey cakes;
Napoleons;
Waffle cakes;
Sand cakes;
Curd cakes;
Pancake cakes;
Prague;
Tiramisu;
No-bake cakes.

In addition, the listed types of cakes have dozens of recipes and their own names. Their photos look so appetizing that you immediately want to try them all at once.

Sponge cakes

Biscuit dough, which is prepared using chilled eggs, flour and sugar, is one of the simplest and most popular among confectioners. It rarely fails even for those who decided to experiment with confectionery for the first time.

The dough comes out filled with air, light, elastic, easily cut in the desired direction, and lends itself perfectly to all kinds of impregnations. It is used both in the preparation of everyday desserts, cakes and other sweets, and for all kinds of ceremonial and even exhibition products.

Even a seemingly simple biscuit can be prepared in different ways. In a water bath and “cold”, using sour cream or margarine (butter). In some recipes it is recommended to beat the whites separately from the yolks and only then mix them, while in other recipes the whole eggs are beaten with sugar.

You can add lemon zest and raisins, coconut flakes and poppy seeds, dried fruit and chocolate pieces to sponge cakes.

Important! The main thing here is to know when to stop, otherwise a biscuit overfilled with filler may simply not rise.
Having learned how to make a sponge base, you will be able to make cakes with sour cream, curd or chocolate cream, with meringue and fruit jelly, with condensed milk, banana and many more variations of this delicacy.

There are recipes for cakes in which, along with sponge cakes, they use layers of light meringue, crispy and melting in the mouth. Among them is the beloved Kiev cake.

Honey cakes

Honey began to be added to baked goods back in the days of Ancient Egypt. The first honey cake was introduced in Europe in the form of a cake back in the 12th century. The Russian royal court also loved to eat honey cake with milk custard. The cake usually turned out delicate and delicious, with a light aroma of the delicacy collected by the bees and the aroma of a summer day.

Honey cakes “Bee” and “Winnie the Pooh”, “Ryzhik” and “”, “Miracle”, “Anechka” and with other names will delight both children and adults with a sweet tooth.

Napoleon

A delicacy named after the French emperor is a favorite delicacy of a huge audience. In the classic version of its preparation, cakes made from unleavened puff pastry are spread with custard, decorated with crumbs and left to infuse for several hours. The process of preparing it is quite lengthy, but the result is so delightful that it’s worth it.

You can, of course, take ready-made store-bought dough and bags of cream, brew it, coat the cakes - and that’s it! But if you tinker with the cakes yourself, passionately select and prepare the cream with your “golden hands,” the result will be enthusiastic praise from everyone who has tried your confectionery miracle.

Important! There are a huge number of recipes with the name Napoleon, and each housewife, probably, in addition to the already known ones, invented her own unique recipe. Moreover, it may not even be sweet, but, for example, with chicken, cheese and mushrooms.

Sand cakes

Classic shortbread dough is made from flour with the addition of a large amount of fat and eggs. The finished cakes come out crispy, but at the same time tender. If you make them thin enough, they will not crumble and will have time to soak.

Shortbread cakes are prepared with jam, jam, and various fresh berries. You can decorate such a cake to your taste: cream with cream, mint leaves, citrus zest, etc. There are recipes in which shortbread cakes are combined with sponge cakes and with meringue, protein cream, fresh cherries, etc.

Curd cakes

Cottage cheese, as a component of the cake, will give every housewife the opportunity to feel like not a banal cook, but a real artist, the creator of an unusual dish. This lactic acid product can be a sweet or savory masterpiece.

When making cakes, cottage cheese can be used both for baking cake layers and for preparing the most delicate cream. Its white color may remain white. And if you use natural dyes or cocoa, the result can be cake layers of almost all the colors of the rainbow.

You can add candied fruits and raisins, nuts and prunes, fresh fruits or dried apricots to cottage cheese. Curd cake can be prepared on a shortbread or sponge base. There are many no-bake cottage cheese cakes based on broken cookies.

Whatever the name of the cakes, their list will help you choose the ideal option for each occasion.