Tiramisu Cake
Tiramisu (from the Italian
language, spelled tiramisù ,
from the Venetian tiramesù ,
meaning "pick me up", "cheer me up" or "lift me
up")
is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee,
layered with a whipped mixture of eggs, sugar, and mascarpone
cheese, flavoured with cocoa. The recipe has been adapted into many varieties
of cakes and other desserts. Its origins
are often disputed among Italian regions of Veneto, Friuli-Venezia Giulia, Piedmont, and
others.
History
Most accounts of the
origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at
the restaurant "Le Beccherie" in Treviso.
Specifically, the dish is claimed to have first been created by a confectioner
named Roberto Linguanotto, owner of "Le Beccherie". Some debate
remains, however.
Accounts by Carminantonio Iannaccone (as first reported by David
Rosengarten in The Rosengarten Report and followed by The
Baltimore Sun and The Washington Post) claim the tiramisu sold at
Le Beccherie was made by him in his bakery, created by him on 24 December 1969.
Other sources report the creation of the cake as originating towards the end of
the 17th century in Siena
in honour of Grand Duke Cosimo III. Regardless,
recipes named "tiramisu" are unknown in cookbooks before the 1960s.
The Italian-language dictionary Sabatini Coletti traces the first printed
mention of the word to 1980, while Merriam-Webster's Online Dictionary
gives 1982 as the first mention of the dessert.
There is also evidence
of a "Tiremesù" semi-frozen dessert served by the Vetturino
restaurant in Pieris, in the Friuli-Venezia Giulia, since 1938. This may be
the name's origin, while the recipe for Tiramisu may have originated as a
variation of another layered dessert, Zuppa
Inglese.
It is mentioned in
Giovanni Capnist's 1983 cookbook I Dolci del Veneto. Among
traditional pastry, tiramisu also has similarities with many other cakes, in
particular with the Charlotte, in some versions composed of a Bavarian
cream surrounded by a crown of ladyfingers and covered by a sweet cream;
the Turin cake (dolce Torino), consisting of ladyfingers soaked in rosolio and alchermes
with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and
the Bavarese Lombarda, which is similar in the preparation and the presence of
certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In
Bavarese, butter and rosolio (or alchermes) are also used, but not mascarpone
cream nor coffee.
On July 29, 2017,
Tiramisu was entered by the Ministry
of Agricultural, Food and Forestry Policies on the list of traditional
Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region.
Traditional tiramisu
contains a short list of ingredients: finger biscuits, egg yolks, sugar, coffee,
mascarpone cheese and cocoa powder. In the original recipe there is no liquor
or egg whites.
The original shape of
the cake is round, although the shape of the biscuits favors the use of a
rectangular or square pan, spreading the classic image "to tile".
However, it is also often assembled in round glasses, which show the various
layers, or pyramid. Modern versions have as a rule the addition of whipped
cream or whipped egg, or both, combined with mascarpone cream. This makes the
dish lighter, thick and foamy. Among the most common alcoholic changes includes
the addition of Marsala. The cake is usually eaten cold.
Another variation
involves the preparation of the cream with eggs heated to sterilize it, but not
so much that the eggs scramble. Over time, replacing some of the ingredients,
mainly coffee, there arose numerous variants such as tiramisu with chocolate,
amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry,
coconut, and even beer. Although these are not considered true Tiramisu as
these variations only share the layered characteristic of Tiramisu; these
examples more closely resemble variations of trifle.
Numerous variations of
Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone,
in place of ladyfingers. Other
cheese mixtures are used as well, some containing raw eggs, and others
containing no eggs at all. Marsala wine can be added to the recipe, but other
liquors are frequently substituted for it in both the coffee and the cheese
mixture, including dark rum, Madeira,
port,
brandy, Malibu,
or Irish
cream and especially coffee-flavoured liqueurs such as Tia Maria
and Kahlúa.
Disaronno
is also often used to enhance the taste of tiramisu.
Chocolate Cake
Chocolate cake or chocolate
gâteau (from French: gâteau au chocolat) is a cake flavored with
melted chocolate,
cocoa
powder, or both.
History
Chocolate cake is made
with chocolate. It can also include other ingredients. These
include fudge,
vanilla creme, and other sweeteners. The history of chocolate cake goes back to
1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa
beans between two massive circular millstones. In
1828, Coenraad van Houten of the Netherlands
developed a mechanical extraction method for extracting the fat from cacao
liquor resulting in cacao butter and the partly defatted cacao, a compacted
mass of solids that could be sold as it was "rock cacao" or ground
into powder.
The processes transformed chocolate from an exclusive luxury to an inexpensive
daily snack.
A process for making silkier and smoother chocolate called conching was
developed in 1879 by Rodolphe Lindt and made it easier to bake with
chocolate, as it amalgamates smoothly and completely with cake batters.
Until 1890 to 1900, chocolate recipes were mostly for chocolate
drinks,
and its presence in cakes was only in fillings
and glazes. In
1886, American cooks began adding chocolate to the cake batter, to make the
first chocolate cakes in the US.
The Duff Company of
Pittsburgh, a molasses manufacturer, introduced Devil's food chocolate cake
mixes in the mid-1930s, but introduction was put on hold during World
War II. Duncan Hines introduced a "Three Star
Special" (so called because a white, yellow or chocolate cake could be
made from the same mix) was introduced three years after cake mixes from General
Mills and Duncan Hines, and took over 48 percent of the market.
In the U.S.,
"chocolate decadence" cakes were popular in the 1980s; in the 1990s,
single-serving molten chocolate cakes with liquid chocolate
centers and infused chocolates with exotic flavors such as tea, curry, red
pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal
chocolate makers were popular in the 2000s.
Rich, flourless, all-but-flourless chocolate cakes are "now
standard in the modern pâtisserie," according to The New Taste of Chocolate
in 2001.
Chiffon Cake
A chiffon cake is a
very light cake
made with vegetable oil, eggs, sugar, flour, baking
powder, and flavorings.
Its distinctive feature
is that its recipe uses vegetable oil instead of the traditional fat that is
solid at room temperature, such as butter or shortening.
However, this makes it more difficult to directly beat air into the batter.
Therefore, chiffon cakes, like angel
cakes and other foam cakes, achieve a fluffy texture by having egg whites
beaten until stiff and folded into the cake batter before baking. Its aeration
properties rely on both the quality of the meringue and
the chemical leaveners.
A chiffon cake combines
methods used with sponge cakes and conventional cakes. It includes baking
powder and vegetable oil, but the eggs are separated and the whites are beaten
before being folded into the batter, creating the rich flavor like an oil cake,
but with a lighter texture that is more like a sponge
cake. They can be baked in tube pans or layered with fillings and
frostings.
History
The recipe is credited
to Harry Baker (1883–1974), a California insurance salesman turned caterer. Baker kept
the recipe secret for 20 years until he sold it to General
Mills, which spread the recipe through marketing materials in the 1940s and
1950s under the name "chiffon cake", and a set of 14 recipes and
variations was released to the public in a Betty
Crocker pamphlet published in 1948.
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