cake
A cake is a fine baked good . It consists of a previously baked cake base, which is filled with cream or topped with fruit , depending on the recipe . Then the cake can be covered with cake glaze , cream or a glaze and further decorated. Sometimes the French term tarte is used in recipes for the cake , but it also describes baked goods that correspond to the definition of a cake . In principle, tartlets have the same composition as tarts, but have a significantly smaller diameter.
A pie chart is a form of representation for partial values of a whole as parts of a circle. The term pie slice is used for a ( segment ). The normally round shape of cakes led to the synonym pie chart for a three-dimensional pie chart .
Word origin
As Karl Wilhelm Ludwig Heyse and Johann Christian Heyse describe in their concise dictionary of the German language , today's term cake in Old High German was tortulla , turtella and was derived from Italian torta or late Latin tōrta for "twisted pastry", "round bread", "bread pastry" borrowed, based on tortus, torta, tortum (Latin: twisted, wound).
history
In Adelung is 1793 to read: "pie in the kitchens, a Baked which prepares commonly from a butter dough in a separate pan, and thereafter baked in an oven. They were filled and unfilled. "
The term “cake” did not originally refer to a sweet confectionery product, but a filled pie , which was mostly hearty. The underlying Italian word torta had the same meaning . The term was used with this meaning in the 19th century. The Viennese Appetit Lexicon of 1894 mentions a marine cake popular at the time in the shape of a sailing ship modeled on old show dishes , which was filled with dumplings made from pike ragout, mushrooms, oysters and crab tails "and lobster tails swing in the cordage."
The oldest sweet cakes are almond cakes (filled with an almond paste), the oldest handwritten recipe for a cake named is the Linzer Torte .
German cake recipes from the 16th century, for example, are provided by Balthasar Staindl's cookbook Ain, artificial and useful, in 1544 . The first known recipes for cream slices appeared in 1651 at La Varenne . Most of the cream, chocolate and cream cakes known today were not made until the 19th and 20th centuries . Before the invention of the electric hand mixer , making whipped cream with a whisk was time-consuming. Ganache was invented in Paris around 1850, buttercream has only been used by German confectioners since the end of the 19th century.
The cake toss is part of classic comedy.
Classic and modern cakes
Most cakes are based on sponge cake or shortcrust pastry ; classic cakes usually combine a thin shortcrust pastry base (to stabilize the cake base) with layers of biscuit. Many cakes are soaked before they are filled .
The filling often consists of creams based on butter cream , whipped cream , cream or cottage cheese (z. B. cheesecake , Cassata ), depending on the recipe with ingredients like vanilla , cocoa , coffee , ground nuts and fresh or candied fruit and spirits flavored are. Also marzipan and jams are used as filling use. Cakes are often covered with glaze or couverture with the cream that is also used for the filling .
More modern types of coating are gumpaste or chocolate fondant . Finally, the cakes are often decorated with cream or whipped cream from the piping bag . Further decorations can be leaves, flowers and other motifs made of molded sugar , marzipan or chocolate mass as well as small fruits . Such decorated cakes are often referred to as cake design , as this art of cake design comes from North America or Great Britain . Elaborate motif cakes are made to order for special occasions such as weddings or birthdays . Fruit tarts , which usually consist of a single layer of dough, are topped with fresh or steamed fruit and covered with cake icing , are simpler . A fruit cake popular in Germany is the strawberry cake .
Fruit tarts
- baked fruit tarts are made as
- open fruit tarts, the fruit plating is visible (e.g. plum tart)
- Covered fruit tarts, the fruit platter is covered by a cover (e.g. covered apple tart) or a mass preparation into which the fruit platter sinks.
- compound fruit tarts with fresh fruit, e.g. B. Strawberry Pie.
Cream cakes
Cream cakes are usually made from Dobos, Viennese or sponge cake bases with a cream filling and can contain additives that match the type of cake, such as grated nuts or cocoa powder. In addition to different shapes such as the ring, heart or attachment shapes, there are the classics: Frankfurter Kranz , Fürst-Pückler-Torte , Dobostorte , Herrentorte .
Cream cakes and cream cakes
- Cream cakes contain at least 60% whipped cream in the filling and gaming (including flavoring additives). The only fat contained is the milk fat in the cream, with the exception of natural fat from additives such as nuts or chocolate. This does not apply to cheese, yoghurt and wine-cream fillings.
- Cream cakes contain less than 60% but at least 20% whipped cream in the filling and topping. The distinction between cream and cream fillings is based on the amount of cream, but not on the gelatine or other binding agent content. Two types of special creams are Bavarian cream and Parisian cream or canache .
Baked pies
Baked cakes are usually named after the ingredients that determine their value. They are finished in the desired composition and then baked off; they are generally after baking without further processing ready for sale (z. B. cheese pie or baked in Austria pot pie ). Some pies this group are made of special materials and are assembled after baking with apricot jam or externally prepared: Sachertorte , Spanish vanilla cake , layer cake Cake , Linzer Torte , Makronentorte .
Production and forms of supply
For the production of cakes and other fine baked goods there is a separate profession, the confectioner (Swiss confectioner ). In the upscale gastronomy , the pastry chef is entrusted with the preparation. Confectioners are (technically) also various sweets and desserts like the Italian Zuccotto , Cassata , variations of Tiramisu or Zuppa inglese and the French petit fours to cake preparations.
The shape of a cake depends on the intended use. Most cakes are round and fixed or adjustable cake rings are used for the production. Other shapes are used for certain cake preparations as well as in commercial manufacture .
Cuts
According to Franz-Maier Bruck , cuts differ from cakes in terms of production, filling and decoration only in that the basic mixture or the dough is spread out or rolled out in a rectangular shape and then baked. Most cake recipes are also used for slices, some pastries only in slice form, e.g. B. Cream slices .
Gate pies
Gate cakes (also shop gate cakes ) are the usual cakes for sale in pieces in shops or cafés . Therefore, they are drawn with the cake divider and garnished individually. They are generally made in a round shape with a diameter of 26 or 28 cm.
Shaped cakes
Examples of shaped cakes are: rectangular, heart-shaped, triangular, etc. The round cake is the most common cake shape . It has a horizontal layering, the filling is applied between the individual layers of the soil.
Holiday and motif cakes
have a surface that is labeled (e.g. with text made from spray glaze) or designed with motifs (e.g. marzipan decor). These cakes mostly have a piece garnish and no pre-drawn division.
Dome cakes
A dome cake is a semicircular domed cake, regardless of its filling and composition. Dome cakes are often covered with marzipan or coated with couverture so that their shape remains stable. The dome shape can be formed by differently sized base parts, or by the filling.
Tier or top cakes
The tier cake is built up vertically from cake bases of different sizes. It can consist of two to four parts, each with a different diameter. A modified form is the top cake, in which several small cakes are placed on top of each other on a cake stand (e.g. wedding cakes ).
Show cakes
Show cakes illustrate examples of possible cake designs for purchase to order. But they also highlight the efficiency of the company and can be produced in any form. They are showpieces that are not intended for sale and are made of insensitive materials so that they can be exhibited regardless of the ambient climate.
Well-known cakes
literature
- Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 .
Web links
Individual evidence
- ^ Karl Wilhelm Ludwig Heyse, Johann Christian Heyse: Concise dictionary of the German language . Wilhelm Heinrichshofen, Magdeburg 1849, p. 1250 ( google.de [accessed April 7, 2019]).
- ^ Friedrich Kluge , Alfred Götze : Etymological dictionary of the German language . 20th edition. ed. by Walther Mitzka , De Gruyter, Berlin / New York 1967; Reprint (“21st unchanged edition”) ibid 1975, ISBN 3-11-005709-3 , p. 784.
- ↑ Annemarie Wurmbach: Cake - Fladen - Torte: A verbal and expert examination. In: Journal of Folklore. Volume 56, 1960, pp. 20-40.
- ^ Robert Habs, Leopold Rosner: Appetit-Lexikon. Badenweiler 1997, p. 528 (EA Vienna 1894)
- ↑ a b Irene Krauss : Chronicle of beautiful baked goods. Stuttgart 1999, p. 265 ff.
- ↑ Linz cake. (PDF) In: /www.bmlfuw.gv.at. Federal Ministry for Sustainability and Tourism Vienna, Austria, p. 1 , accessed on May 23, 2019 .
- ↑ Staindl, Balthasar: A künstlichs and nutzlichs cookbook. The third book. Bayerische Staatsbibliothek Digital, p. 4 , accessed on May 23, 2019 .
- ↑ a b c d e f g h i j Claus Schünemann: Learning fields of the bakery - production: Practice-theory-textbook for the professional training to become a baker . Gildebuchverlag, 2006, ISBN 978-3-7734-0165-6 , pp. 427, 436 ( google.de ).
- ↑ Appendix 1 KondAusbV, general training plan for professional training as a pastry chef. Retrieved December 3, 2018 .
- ↑ Wolfgang Warmdt: State Vocational School I Straubing - confectioners. Retrieved December 3, 2018 .
- ^ Franz Maier-Bruck: The great Sacher cookbook . Wiener Verlag, Vienna 1975, p. 569 .
- ^ Claus Schünemann: Alphabetical Technical Words Lexicon Technical words from K to M and their explanations. (PDF) Europa-Lehrmittel , p. 23 , accessed on June 3, 2019 .
- ↑ Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 352 .