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Misérable cake, the Glossary

Index Misérable cake

A miserable cake is a type of almond sponge cake that is a traditional Belgian recipe.[1]

Table of Contents

  1. 8 relations: Belgium, Egg white, Foam cake, Inverted sugar syrup, List of cakes, Pâte à bombe, Pudding, Sponge cake.

  2. Almond desserts
  3. Belgian desserts
  4. Sponge cakes

Belgium

Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe.

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Egg white

Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg.

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Foam cake

Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening. Misérable cake and Foam cake are dessert stubs.

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Inverted sugar syrup

Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose.

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List of cakes

The following is a list of types of dessert cakes by country of origin and distinctive ingredients.

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Pâte à bombe

The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait.

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Pudding

Pudding is a type of food.

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Sponge cake

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Misérable cake and Sponge cake are Sponge cakes.

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See also

Almond desserts

Belgian desserts

Sponge cakes

References

[1] https://en.wikipedia.org/wiki/Misérable_cake

Also known as Les Misérables cake.