21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Biography

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A tres leches cake, or torta de tres leches (from Spanish, "three milks cake"), or pan tres leches ("three milks bread"), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.When butter is not used, the Tres Leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.The cake is popular in Central and South America, North America and many parts of the Caribbean.The origins of the tres leches are disputed, however the idea for creating a cake soaked in a liquid is most likely of Medieval European origin, as similar cakes, such as British Trifle and rum cake, and tiramisu from Italy, use this method. Recipes for soaked-cake desserts were seen in Mexico as early as the 19th century, likely a result of the large cross-cultural transfer which took place between Europe and the Americas. Recipes appeared on Nestlé condensed milk can labels in the 1940s, which may explain the cake's widely disseminated popularity throughout Latin America as the company had created subsidiaries in Argentina, Chile, Cuba, Mexico and Venezuela in the 1930s.A tompoes or tompouce (lit. Tom Cat or Tom Thumb) 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 little person Jan Hannema.In the Netherlands, the tompoes is iconic, and the market allows little variation in form, size and colour. It must be rectangular, with two layers of puff pastry. The icing is smooth and pink, or occasionally white. For many years however, the top layer has been orange on Koningsdag (King's Day), and a few days before. It may also be orange-coloured when the national football team plays in large international tournaments; this dates from about 1990. The filling is invariably very sweet, yellow pastry cream. Tompouce are sometimes topped with whipped cream. Variations with different fillings or with jelly are comparatively rare and are not called tompoes.Several variations exist in Belgium. The boekske (lit. 'booklet') may have a sugar finish and may be square. Belgians also prefer the spelling tompouce.The cakes are usually served with tea or coffee, and in formal settings are eaten with pastry forks. But the brittleness of the pastry makes this difficult, inspiring the humorous article "Hoe eet je een tompoes?" 'How do you eat a tompoes?'.An easier, if slightly less dignified, way of eating a tompouce is to take the frosted top layer off the pastry and hold it one hand, with the bottom half in the other and then take sequential bites, one from the top and then one from the bottom.The name of Tom Puss, a cartoon character by Marten Toonder, is a play on Tompouce = Tom poes (tomcat).A teacake in England is a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden they are sweetened wheat soda breads served with butter, jam and often cheese. In India and Australia a teacake is more like a sponge cake. Tea refers to the popular beverage which these baked goods are an accompaniment to.n most of England, a teacake is a light, sweet, yeast-based bun containing dried fruits, most usually currants, sultanas or peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside. Although most people refer to a teacake as a cake containing fruit, in East Lancashire, certain areas of Yorkshire and Cumbria the name currant teacake is used to distinguish fruited 'cakes' from plain bread rolls. In West Yorkshire, a large plain white or brown teacake 9 inches or 225 mm diameter is often also called a breadcake and is used to make very large sandwiches. Many cafes sell these for breakfast or midmorning snacks. In Kent, the teacake is known as a "huffkin", which is often flavoured with hops, especially at the time of harvesting hops in September. In Sussex, a luxurious version of the teacake with added aromatics such as nutmeg, cinnamon and rose water is still sometimes made and called a manchet or Lady Arundel's Manchet .In East Lancashire, the former West Riding of Yorkshire and elsewhere in the North like the town of Barnsley, a teacake is a round bread roll which is cut in half to make sandwiches. They do not usually contain any sort of dried fruit. They can be made with either white, brown, wholemeal, or Granary flour (a brand of flour produced by Hovis, made by malting wheat, crushing the grains, roasting them, and then mixing them with brown flour). A favourite way to eat them is to slice them into fingers, toast and then spread with butter and Bovril or Marmite.In Sweden, the word for teacake (tekaka) refers to a sweetened wheat soda bread, resembling a farl and served warm with butter and jam. It is often served with cheese as well.In the Southeastern United States, a teacake is a traditional dense large cookie, made with sugar, butter, eggs, flour, milk, and flavoring.In the rest of the United States, a teacake is a single-layer lightly spiced spice cake (often made with buttermilk) topped with powdered sugar and often also lightly glazed on top. It may contain fruits such as apricots, blueberries, or cranberries.In Australia and India, a teacake is typically a heavier sponge cake. A quick and easy cake to make, typically ready to serve warm from the oven in less than 30 minutes. Ingredients usually consist of always available ingredients in the kitchen cupboard and they are typically flour, eggs, butter, cinnamon and sugar. It is traditionally served warm as an accompaniment to tea. Australian teacakes are sprinkled with cinnamon and fine (caster) sugar, and are usually served warm from the oven. Indian recipes avoid cinnamon.Teacake features as a passing subject of discussion in The Importance of Being Earnest by Oscar Wilde."Tea Cake" is the name of one of the characters in the Zora Neale Hurston novel Their Eyes Were Watching God.

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

21 Birthday Cakes Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs