 Triple Chocolate Cake is made with three flavors of chocolate mousse. Available from FinancierPastries.com.
June 2008 |
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Product Reviews / Main Nibbles / Cookies, Cakes & PastryCake GlossaryPage 8: Terms T To Z
This is Page 8 of our eight-page Cake Glossary. Click on the links below to visit other pages, or go to the overview. Click on a letter of the alphabet to get to the appropriate glossary page. a b c d e f g h i j k l m n o p q r s t u v w x y z This glossary is protected by copyright and cannot be reproduced in whole or part. TARTE TATINSome people think of Tarte Tatin as an upside-down cake. It is similar, but it is a one-crust fruit pie, invented by accident in France in the early 1880s. It is served upside-down; the apples are on the bottom with the crust on top. The Tatin sisters, Caroline and Stéphanie, ran the Hotel Tatin in Lamotte-Beuvron, southwest of Paris in the Loire Valley, not far from the town of Chambord. Stéphanie, preparing an apple tart, erroneously put the apples in the pan without the crust underneath. The apples caramelized, the customers loved it and the Tarte Tatin was born. TEA CAKE or TEACAKEA name given to many different types of cakes or cookies that are served with afternoon tea. Each country and region has its own favorites. The commonality is that the tea cakes are finger food. They range from miniature loaf cakes to raisin buns to a Mallomar-type cookie (in Northern Ireland) to a sugar cookie (in the southern U.S.) to the Victoria sponge (jam and whipped cream sandwiched between two sponge cakes) enjoyed by Queen Victoria with her tea.
TORTETorte is the Austrian, German and Hungarian word for cake. Tortes are always round and generally shorter and wider than cakes, as well as denser and less delicate. This denseness and shortness are often due to the use of ground nuts in place of a portion (or all) of the normal amount of flour. They are made without chemical leaveners, using egg foams for lightness. In addition to the fillings used by American, British and French cakes, they often use marzipan. TRES LECHES CAKEA sponge cake that is baked, perforated and soaked in three different milk products (the tres leches—evaporated milk, sweetened condensed milk and whole milk) such that the cake absorbs the milk. It is a favorite cake for celebrations throughout Central America and has become popular in the U.S. (Jenna Bush Hager served it for her wedding cake). It is served with whipped cream. Tres leches cake most likely originated in Nicaragua in the early 1900s. The recipe was printed on the label of sweetened condensed milk cans to spur sales of the product. TUBE PANA tall, round pan with a tube-shaped aperture in the center that leaves a hole in the middle of the cake. Generally used for light, airy cakes like angel food, the center tube enables the cake batter to rise higher. A Bundt pan, which also has a hole in the center, isn’t a substitute for the same effect, because it is made to create a shorter, dense cake, and the fluted sides can make releasing the cake more difficult.
At first, she had a pot of tea and a few breadstuffs brought to her dressing room. But later, she invited friends to join her for a late afternoon meal of small cakes (which became known as tea cakes), bread and butter sandwiches, assorted sweets, and a formal tea service. The practice of inviting friends to come for afternoon tea was quickly picked up by other social hostesses, including Queen Victoria. VIENNA CAKEA four-layer sponge cake filled with two layers of plain buttercream and a middle layer of chocolate buttercream. It is frosted with plain buttercream, then sprinkled with crushed peanut or almond brittle. VIENNOISERIEViennoiserie refers to the the use of laminated pastry dough, an expensive (because of the amount of butter needed) and time-consuming process (because the butter is folded in-between layers of dough). This technique is used to make the flaky “breakfast pastries,” croissants, danish and brioche. It is a marriage between traditional bread baking and sweet pastry baking. You can see the striations, or layers, of pastry when you look at the top of the Viennoiserie or when you cut into them, and you can pull apart the layers of the baked dough. According to legend (subsequently disproved), the croissant was created to commemorate the defeat of the Turks in Vienna; hence, the group of specialty breads became known as Viennoiserie. See croissant in our Bread Glossary for the accurate history.
YEAST CAKEWild yeast was the original raising agent; after the yeast were cultivated, yeast cakes remained the earliest type of what we now know as the modern cake. By the mid-eighteenth century, the discovery of beaten eggs as a raising agent led to much more elaborate baking, and the more primitive yeast cakes fell out of favor. The beaten batter was poured into molds as simple as tin hoops set on parchment paper on a cookie sheet (from which modern cake pans developed). YULE LOGSee bûche de noël.
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