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Red velvet cake is a cake with either a dark red, bright red or red-brown color. It is traditionally prepared as a layer cake topped with cream cheese or cooked roux icing. The reddish color is often enhanced by adding beetroot or red food coloring.Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color.James Beard's 1972 reference, American Cookery, describes three red velvet cakes varying in the amounts of shortening and butter, also vegetable oil. All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light and fluffy. This natural tinting may have been the source for the name "red velvet" as well as "Devil's food" and similar names for chocolate cakes.When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas company, is credited for bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe are well known in the United States from New York City's famous Waldorf-Astoria Hotel. However, it is widely considered a Southern recipe. Traditionally, the cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.
In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton's recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton.In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. A resurgence in the popularity of this cake is attributed by some to the 1989 film Steel Magnolias which included a red velvet groom's cake made in the shape of an armadillo. Magnolia Bakery in Manhattan, having served it since its opening in 1996, certainly helped to popularize it, as did restaurants known for their Southern cooking like Amy Ruth's in Harlem, which opened in 1998. Cake Man Raven opened one of the first bakeries devoted to the cake, in Brooklyn, in 2000.
A flourless chocolate cake is a type of cake made from an aerated chocolate custard. It is prepared with a whole egg foam in a manner similar to a Génoise cake, using low heat from the melted chocolate to stabilize the protein matrix (which contains only the starch naturally present in the chocolate) and then baked in a bain-marie. While traditionally considered a restaurant-style dessert, flourless chocolate cake is also popular for gluten-free diets.A similar cake with little or no flour in which the egg matrix is allowed to collapse is known as "fallen" or "molten" chocolate cake and was popularized by, among others, Jean-Georges Vongerichten's restaurants.Torta caprese, originating from the Italian island of Capri, is a traditional flourless chocolate cake popular in that region.
Cheesecake is a sweet dish consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuit), graham crackers, pastry, or sponge cake. It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup. Cheesecake can be prepared in many flavors, such as; strawberry, pumpkin, key lime, chestnut, or toffee.An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—plakountopoiikon suggramma). Cato the Elder's De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta. Of the two, placenta is most like most modern cheesecakes, having a crust that is separately prepared and baked. It is important to note that though these early forms are called "cheesecakes", they differed greatly in taste and consistency from the cheesecake that we know today.Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, while looking for a way to recreate the soft, French cheese Neufchâtel, accidentally came up with a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.In 1912, James Kraft developed a form of pasteurized cream cheese. Kraft acquired the Philadelphia trademark in 1928, and marketed pasteurized Philadelphia Cream Cheese which is now the most commonly used cheese for cheesecake.Composition Cheesecake with cream Almost all modern cheesecakes in the United States and Canada use cream cheese; in Italy, cheesecakes use ricotta; Germany, the Netherlands, and Poland use quark. Cheesecakes are most easily baked in a leak-proof springform pan, often paired with a water bath to more evenly distribute the heat. Because of the high density of most cheesecakes, they continue baking for some time after removal from an oven.Whether baked cheesecake should be classified as a cake, a custard, a torte, or something else is a matter of debate.The early Greeks considered it a cake. Some modern authors point to the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still others claim that the separate crust, the soft filling, and the absence of flour prove that it is a custard pie.National varieties Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Each comes in a variety of styles determined by region:
Asia Asian-style cheesecake flavors include matcha (powdered Japanese green tea), lychee, and mango. Asian-style cheesecakes are also lighter in flavor and are sometimes light and spongy in texture. Compared to its counterparts, Asian cheesecake is also considerably less sweet.Japan
Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost plasticine appearance.Australia Australian cheesecakes are typically unbaked.[citation needed] Common flavors include passionfruit, chocolate, raspberry, lemon, caramel, and vanilla.German-style cheesecake (Käsekuchen) uses quark Bulgarian-style cheesecake uses cream cheese in a New York–style filling and smetana for a top layer. Ground nuts are often added to the crust mixture.French-style cheesecakes are very light, feature gelatin as a binding ingredient, and are typically only 3 to 5 cm (1 to 2 inches) high. This variety gets its light texture and flavor from Neufchâtel cheese.German-style cheesecake (Käsekuchen, Quarkkuchen, Matzkuchen; Topfenkuchen in Austria) uses Quark (dairy product) and a freshly made dough, not Graham crackers. The Käsesahnetorte (cheese cream tart) adds cream and is not baked. This recipe is sometimes translated into English using rennet-based cottage cheese, but a true Quarkkuchen uses quark cheese made from sour milk. Quark is used for the famous German or Bavarian baked cheesecake.In Greece the cheese cake has been made since ancient Roman times and is traditionally made of mizithra. There are many regional variants of the mizithropita. This traditional context is often not known and media influence make many Greeks think that it is an American delicacy and call it cheezz cake.Ancient Roman-style cheesecake uses honey and a ricotta-like cheese along with flour and is traditionally shaped into loaves. Some recipes call for bay leaves, which may have been used as a preservative.[citation needed] Italian-style cheesecake uses ricotta or mascarpone cheese, sugar, vanilla extract, and sometimes barley flakes. This type of cheesecake is typically drier than American styles. Small bits of candied fruit are often added.
Dutch/Belgian-style cheesecakes are typically flavored with fruit or melted bittersweet chocolate, are generally made with quark, and are not baked. Belgian cheesecake also includes a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit).Polish sernik (cheesecake), one of the most popular desserts in Poland, is made primarily using twaróg, a type of fresh cheese.Swedish-style cheesecake differs greatly from other cheesecakes. A Swedish cheesecake is not layered and is traditionally produced by adding rennet to milk and letting the casein coagulate. It is then baked in an oven and served warm. Since the process of curdling milk is somewhat complicated, alternative recipes intended for home cooking instead use cottage cheese as a base to simulate the texture of the dessert. Swedish-style cheesecake is traditionally served with jam and whipped cream. There are two different types of Swedish cheesecake from different regions in Sweden. To avoid confusion with other cheesecakes, Swedish cheesecake is usually called ostkaka.In the United Kingdom and Ireland, cheesecake is typically made with a base of crushed, buttered biscuits and often topped with a fruit compote. The most common commercial varieties are black cherry, blackcurrant, strawberry, passionfruit, raspberry, and lemon curd. The usual filling is a mixture of cream cheese, sugar, and cream[citation needed] and it is not baked, but refrigerated. Gelatine (sometimes in the form of fruit-flavored dessert jelly[citation needed]) may also be mixed in with the cheese/cream mixture to keep the filling firm. Variations are common, and include banoffee, coffee, tea, chocolate, Irish cream, white chocolate, and marshmallow flavors.

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs

Order Birthday Cake Online Birthday Cake Images For Girls Clip Art Pictures Pics With Name Ideas With Candles Love Designs