International Cake Inventions
Almost every country in the world has unique approach to the practice of taking dough and molding it into a sweet, after-dinner wedding delicacy. Here are some of the most notable examples!
Angel Food Cake
America is not left out on the list of specialized cake capitals around the world! The land of the free introduces a pleasant sponge cake, the texture being famous for its almost unbelievable softness and lightness. Angle food cake is clearly named after its consistency, but in truth, its main origin is rooted more efficiency than a divine origin. Angel food cake was made with the egg whites that hadn’t been fully used in the aftermath of another recipe that called for heavy doses of egg yolks. Apart from only the land of North America, the Dutch also proved to be highly adept at preparing angel food cake thanks to their special tube pans that accommodated the traditional shape perfectly.
The Sacher Torte cake hails for Austria, and unfortunately, its creator can’t be completely traced back to into to give them their due credit; that’s unfortunate, because this deep, dark and rich slice of sweetness is fantastic at exactly what it’s meant to do: taste good. The outside bears the rich and deep color of a chocolate pastry, and yet on the side, it is actually filled with a paste that’s made from sweet apricot jam.
Italy is recognized the world over for being one of the generally high-tier good-food hotspots to consider when traveling abroad, so it’s no surprise at all that it has a cake that’s managed to gain significant attention. The Panettone cake began as a Christmas tradition that became popular in Milan, and today, its’ recognized as a slightly lighter version of the fruitcake; unlike the infamous fruitcake, however, the Panettone has not candied fruits or nuts in its body. Instead of candied fruit, a Panettone will typically be filled up with chocolate or another tasty filling. Generally, the dough is triple-risen in order to develop and extremely high and characteristic arch to the cake’s top.