jueves, 23 de julio de 2009



* Vanilla Cake
* Chocolate Cake


* Formerly, when the sugar was not known, but the honey bee

(Make your comments, suggestions and contributions, thank you)
(Make your comments, suggestions and input, thanks)
(Faça seus comentários, suggestions and contributions, Grace)
(Machen Sie Ihre Kommentare, Vorschläge und Anregungen, dank)

Basic Cake Recipe


1 bread for 12 people


5 whites
sugar 125 GR
5 egg yolks
1 teaspoon vanilla
125 g of flour


1. BEAT THE EGG WHITES UNTIL STIFF, add the sugar gradually.
2. ADD yolks and vanilla, and mixed them together gently.
3. POUR the FLOUR gently as well until the rest of ingredients are incorporated. Empty to a baking tin.
4. Bake at 180 degrees until the cake is cooked, (prick it with a stick until it is dry).
5. Turn it out when the cake is warm.


1 bread for 12 people

5 egg yolks
1 teaspoon VANILLA
100 g of flour
25 g of flour


1. BATE THE POINT OF A CLEAR NOUGAT, add the sugar gradually.
2. ADDS yolks and vanilla AS ENCLOSURES.
5. Bake at 180 degrees until the PAN is cooked, (chop with a stick until it SECO).
6. EVEN IF THIS WARM lubricants.


Formerly, when the sugar was not known, but the honey bee, which are used to prepare sweets at certain times. For example, in times of Jesus Christ, the bakers were both pastry and using honey as a main ingredient in their recipes combined with various nuts. Thus, in the Bible and the Koran there are numerous citations of honey and nuts, which combined and processed conveniently led to rich desserts.

The development of the bakery and confectionery in the world
At first it was thought that cane sugar came from India, but probably comes from New Guinea, where 8000 years ago and was used as ornamental plants in gardens. Also cut and chewed for their pleasant taste. Thence spread its cultivation and consumption of many islands in the South Pacific, arriving to India, where ten centuries before the Christian era began to grow, it derived from a sugar cane honey that replaced the honey bees in the preparation of sweets.

The Greeks and Romans knew the sugar crystallized and it was used a lot, both in the kitchen as in the beverage industry. But it was in Persia, some five hundred years BC, when implemented ways to obtain sugar in solid form.
The Arabs spread their culture throughout the Mediterranean rim and in the tenth century after Christ, there were refineries in Egypt.

In the Arab countries became very popular candy sugar with nuts and sugar as such, considered a delicacy and exquisite at the same time had healing properties.

Of America to the kitchen

With Columbus, Cortés and Pizarro, sugarcane was introduced in the Americas (Brazil, Cuba, etc.). They develop their growing dramatically, so that in less than one hundred years, America surpassed the rest of the production world.
Although Europe is supplied until the sixteenth century sugar imported from other countries, in France during the Napoleonic era, it began to get the sugar from beet. It happened as a result of the naval blockade imposed by the British. Since 1830, it increased both the beet in the world, reaching over to sugarcane. At present, 40% of global production comes from sugar beets and the remainder of cane.

Cocoa, more than just color

Moreover, the introduction of cocoa in Europe led to increased consumption of sugar by the excellent combination, spreading quickly through the European courts.
Although the production of sweets and cakes in the past in European countries to family since ancient times (the beginning of the Middle Ages), ensures that the origin of the pastry and confectionery shops today, with its workshop in the back emerged from pharmacies.

Indeed, when the recipes were prepared in bounces, they added sugar or honey to cover their taste rather unpleasant.

It is also important to note that the origin of many sweets and cakes came from the need to find ways to conserve food. For example, it was observed that if the milk was heated with sugar, turning and leaving it to concentrate, there was only one product (condensed milk) and a pleasant sweet taste, and that could keep smooth during long periods of time. Same goes for jams made from fruit and sugar cooked subject.

Nougat, thanks to the surplus of almonds

In other cases, the candy came to the need to build products that existed in abundance. For example, nougat arose from the existing large amount of almonds and honey in certain regions.

In the nineteenth century confectionery and patisserie in Europe enjoying a boom, with the advent of modern pastry and confectionery, very similar to those that exist today. In the twentieth century, with the increased standard of living continues to rise until the present day which has achieved a high degree of perfection in the profession with very diverse products, high quality, attractive appearance and taste very nice .

It is necessary to indicate that the salty pastry gradually has been increasing demands by consumers, which at certain times (appetizer, snack, social gatherings ..) is tilted by specialties such as canapés, snacks, etc.

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