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Home , Agar, Battenberg cake, Baumkuchen, Beignet, Berliner (doughnut), Biscotti

KOBI’s & Guide (version 2.3) (Petits Fours) means small , its nothing to do with the No. 4 the singular is and plural is petits fours ka-na-lay Canele A very small cake with a soft A plain mini cake similar in taste to centre flavored with rum and the Madaleine but its shape is . The is thick, chewy rectangular and its flavour is . and caramelized. All Canele are The name is a reference to its made in a unique bevelled similarity to a gold bar. cylindrical shape – as shown.

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Macaron Petit Four Sec A round of Sec means dry, and Petits Fours either ganache, or Sec refers to . On the other jam. come in many hand the Petits Fours Frais, of different colours, which are which the previous 4 are indicative of their flavour. examples of, should be eaten on the day they are baked.

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Madeleine Petit Four Glace A simple mini This is the third category of Petits shaped as an elongated scallop. Fours. They are tiny decorated Madeleines rely on that is cakes usually incorporating a layer browned for flavour, which gives of . The cake is encased in them the taste of . either fondant or ganache. France on-tra-may Entremets Fraisier A classic French A complex cake with multiple cake. Besides it distinct layers made using uses mousseline , different techniques showcasing moistened sponge and is topped the skill of the . with a layer of marzipan. Halved These cakes are usually made in strawberries are typically used individual servings. to decorate the sides to give this cake its iconic look.

Opera Ispahan An rich cake made of layers of Any cake that uses the definitive almond sponge soaked with combination of 3 flavours: raspberry, , coffee buttercream and lychee and rose. Based on a modern chocolate ganache. An Opera is French creation by pastry chef Pierre always topped with a chocolate Herme that was essentially glaze. raspberries sandwiched by giant macarons.

da-kwahs mill-feel-ya Mille-Feuille A layered cake featuring ground Multiple layers of crispy pastry nuts (particularly hazelnuts), sandwiching creme patisserie, butter cream and meringue. often dusted with . Chocolate ganache is also Also called the Napoleon (with sometimes used. Dacquoise can an almond filling) and the also refer to a layer of a cake with Millefoglie (in ) these constituents. France

Gateau Mille Crepe Baba au Rhum A dense cake made by stacking A quintessential French . layers of crepes covered with Basically a small cake cream or crème patisserie. This drenched in syrup with a high cake was invented by a French concentration of rum. It can be in , the Ruelle de filled or topped with whipped Derriere. cream, pastry cream or served plain. Also called a .

cla-for-tee gla-say Clafoutis Marron Glace A French baked cherry made A whole boiled in sugar with a Yorkshire -like repeatedly. The chestnut is left in a cast iron pan. The to soak in the syrup overnight cherries are infused with between boiling. The result is a alcohol. When made in cake sweet glazed chestnut. form, it’s called a Far Breton.

ben-yeah A deep fried square much A sponge cake base with a like a donut, except that it is mountain of made from . In covered with chestnut puree. A French beignet means fritter so marron glace is often placed at the name may apply to other the apex of the ‘mountain’. types of . France (Choux ) shoe car-ram Choux a la Creme A large mountain of a.k.a. the Choux bun a.k.a. the held together with caramel or Cream Puff. A cooked chocolate. The croquembouche that is baked into a fluffy pastry is made upside down using a shell and dusted with icing conical form, i.e. the inside of sugar. These are injected with the cone is hollow. fresh cream, crème patisserie or more recently

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Eclair An elongated version of the This means nun, which is what choux bun that is easier to hold. its supposed to look like. The filling is as per the cream Essentially 2 choux pastry cases puff. Normally topped with filled with chocolate crème chocolate icing but other patisserie and drenched in common icings are coffee and chocolate ganache. caramel.

Sarnt-whore-norray St. Honoré cake A mini version of the choux bun, A cake made in honour of the normally served with a sauce, patron saint of bakers, St. i.e. a more formal version Honoratus. It consists of requiring cutlery. Besides cream elements from different pastry or crème patisserie, it can also types, but usually incorporates be filled with . profiteroles. France ( ) French for Stuff from kwa--sawn Spandauer The quintessential French pastry. A This is a pastry with a centre of custard very light flaky made and that is left unenclosed. from special leavened laminated Collectively, the Spandauer together with pastry. It is commonly eaten at other similar flat open puff pastries are . The name croissant stems called Danish pastries, although ironically from the fact that it is shaped like a in the same are called Viennese crescent. Bread.

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Chausson aux Pomme A flaky pocket made by folding a A thin sugar glazed crispy . round pastry over. The Chausson is Palmier is a reference to its similarity usually filled with apples to a type of palm frond. The Palmier is (Pommes). In English this pastry is made by rolling a sheet of called an Apple . from two ends and cutting the twin roll into slices. In other places it is called a Butterfly or Elephant Ear.

pahn-or-ree-san pahn-or-show-co- A puff-pastry rolled with raisins A puff pastry cylinder made with and then cut into slices. Each a few pieces of chocolate in the slice is then glazed. In the middle. In the US, and English speaking world it is , they are called called a Raisin Swirl or Raisin chocolate . Snail.

Pain is a very flexible term (e.g. is Pain aux Bananes) Decorated cakes are called tore-tur

Black Forest Torte Herren Torte A German chocolate sponge cake Herren Torte is yet another German with layers of cream and cooked layered cake. It is distinguished from the cherries. The sponge is moistened others by the fact that is less sweet and with Kirsch (Cherry brandy) from more bitter, hence the name Men’s Cake. the black forest region. The To arrive at its ‘manly’ taste, Herren Torte German name is Schwarzwälder uses wine cream in its layers and is glazed Kirschtorte. with bitter .

Schicht Torte The Kranz is a specialty of Frankfurt. This is a horizontal version of the The cake is made with a hole in the , consisting of twenty center, and comprises layers of layers. The layers are made one at a sponge cake, jam and buttercream. time by adding batter and grilling it. The entire cake is also covered in The cake is covered with a chocolate buttercream followed by a generous glaze and traditionally decorated coat of caramel-coated nuts. with a vanilla glaze.

Prinzregent Torte Kalter Hund This is not a baked cake. The entire An from cake is made of layers of crushed consisting of 6-7 layers of sponge cookies and nuts sandwiching and a similar number of layers of chocolate. The entire things is then chocolate buttercream. encased in more chocolate and jam is added to the top layer refrigerated. Kalter Hund means a before the cake is covered in cold dog. chocolate. Germany Plain cakes are called cook-kun Baum kuchen This is the German version of the A cake made by brushing layers of , also sometimes called batter on a rotating spit. The name a Bismarck. A Berliner has no hole literally means tree-cake. The and is typically filled with jam and finished log is slid off the spit and dusted with icing sugar. In sliced into individual discs. The Germany itself the Berliner is Baumkuch was introduced to Japan called a Pfannkuchen. after WWI and is very popular there. kay-sir Käse kuchen The Danube wave is named after the This is a baked . wavy pattern created by the alternate Because it makes use of layers of chocolate and vanilla pound cheese (a fresh unaged yogurt cake that characterize this cake. The like cheese) instead of cream cake contains cherries and it is the cheese, it tends to be lighter. cherries sinking that causes the wavy The use of egg foam gives it a pattern. Donauwelle are topped with a fluffier texture. buttercream and chocolate glaze.

Stollen kuchen This is the German Cake-bread Streusel means ‘strewn’ and refers originating from Dresden. It is a fruit to irregular chunks of sugary bread of nuts, , and candied fruit. used as a topping for Sometimes a log of marzipan is added cakes (and also pies or tarts). Cakes as well. At it is finished with with streusel are also called streusel a full coating with icing sugar. Each and such cakes will typically have a year Drensden holds a Stollenfest fruit filling like apples or pears and a where a giant is baked. base.

Mozart Cake Kardinalschnitte A cake based loosely on the Alternating strips of soft Mozartkugel, a small Austrian meringue and sponge confection named after Mozart. sandwiching a centre of The cake is typically made with flavoured cream. There is marzipan and Viennese sometimes also jam. The , and covered with a rich confection looks like a cardinal’s chocolate icing. robe, which is what the name means. har-zee Esterhazy Torte Apple A (Austro-)Hungarian cake A baked rectangular Austrian consisting of multiple layers of dessert. Apple slices cooked with almond or meringue raisins and are sandwiching cognac laced wrapped in pastry and baked. buttercream. The cake is The end product is dusted with finished with a white glazing icing sugar. Usually served with decorated with chocolate. custard or vanilla sauce.

suck-car Sacher Torte A dense Austrian Reputedly the oldest cake in the with layers of apricot jam and a world. The cake uses a pastry thick dark chocolate icing. Often dough with chopped the cake is decorated with the and hazelnuts mixed in. The words sacher or chocolate Linzer is easily recognizable by medallions. Named after Franz its iconic of pastry and Sacher who invented it. red currant jam. Britain

Banoffee Pie A pie made with bananas, coffee, A cake that is made by lining a bowl toffee topped with whipped cream. with buttered stale bread traditionally, The base is normally made from and nowadays with sponge cake or crumbled . One slice has fingers, and filled with a combination of about 500 calories, half of which is custard or mousse and fruit. There is from . The Banoffee was invented no and the ‘cake’ is set in the at the Hungry Monk Restaurant. fridge.

Battenberg Cake Upside-down Cake A cake made by combining yellow A cake that is made with sliced fruit, and pink sponge. The chequered usually pineapples, and sugar at the interior is then coated with bottom of the cake tin before the marzipan. The cake was named in batter is poured in. The baked cake is honour of the Mountbatten flipped over, making it right-side-up family. (In 1917 the British with the fruit as the topping. nobility of Battenberg changed their name to Mountbatten)

Victoria Sandwich A sponge cake sliced into two to A moist cake baked from a sandwich a single layer of cinnamon flavoured batter that raspberry jam and cream. It is contains a high proportion of grated named after Queen Victoria carrots. Sometimes raisins or nuts because it was a favourite of are also added. The cake is usually hers. finished with a frosting. Britain

Madeira Cake Essentially a plain butter pound cake (1 This is a simple homestyle open tart pound each of , butter, eggs and with a filling that is made from Golden sugar) flavoured with lemon zest. It Syrup, lemon juice and breadcrumbs. contains no Madeira and nor does it Modern recipes add eggs and cream to come from . The cake is so soften the filling. This is supposedly called because it was originally served Harry Potter’s favourite dessert. with a shot of Madeira.

Lemon Drizzle Cake This is a Madeira enhanced with a Everyone agrees that this sponge cake and lemon syrup that is drizzled over whipped cream roulade did not originate from the cake while it is still hot. Some , but nobody seems to know for syrup is absorbed into the cake and sure its true origins. The Swiss Roll seems the rest forms the cakes iconic however more appreciated in the UK than crunchy sugary crust. anywhere else. A common variation of the Swiss Roll is the ganache covered .

Fruitcake Jaffa Cake A rich moist brandy infused cake A sponge cake that is the size of a containing candied and dried , nuts . The cake is topped with a and spices. The cake is left to age for layer of tart jelly or jam (Jaffa months before it is eaten. Depending on is a brand of oranges) and then the decorations and icing, a fruit cake some soft chocolate. The first can be transformed into a Christmas Jaffa cakes were made by McVitie in Cake or a . the 1920s. Britain

Millionaire’s Shortbread A heavy shortbread biscuit topped with a A moist sponge cake containing dates chewy caramel made from condensed covered in a toffee sauce. The pudding milk and then a further layer of is usually also served with either chocolate. whipped cream, a custard sauce or vanilla ice cream. Shortbread is a Scottish biscuit traditionally made from 1 part sugar, 2 parts butter and 3 parts flour.

Hot Cross Bun Pudding A sweet glazed bun marked with a This is a sweet spongy steamed cross that was originally made during pudding made from a pastry dough Easter. It is now available all year which uses lard instead of butter. The round. The cross may be made by spots are dried raisins and currants. putting slits on the dough or using This pudding is traditionally served with piped icing. The bun contains sultanas, custard. raisins and spiced fruit.

Chelsea Bun Jam Roly Poly A glazed bun that is rolled from a flat Although it looks like a swiss-roll with piece of dough covered with currants, jam, this is in fact a steamed pudding butter and sugar and then sliced before like the spotted dick. Instead of a basin, baking. Very similar to the American the pudding is rolled in a piece of cloth. . Italy pana-toe-nay

Cassata Siciliana A traditional cake from consisting This is a sweet fluffy bread cake of layers of sponge cake flavoured with originally from Milan. It is now fruit liqueur separated by sweet popular around the world and cream. It is sometimes thought of as eaten traditionally at Christmas. the Italian cheesecake. By tradition Like the bread is dotted green marzipan and candied fruit are with bits of candied citrus fruit, used as part of the decoration. lemon zest, sultanas and raisins.

Crostata di Ricotta A Crostata is an Italian open pie and This is a cake from the Verona this popular variety is baked with a region which is very similar to the filling of Ricotta cheese and cream. A Panettone. Instead of using bits of lattice of pastry is often baked over candied fruit, it is dusted with the top and optional ingredients vanilla powdered sugar for flavour. may include sultanas, cherries or This is supposed to represent the jam. snow peaked alps. rhymes with breezy

Tiramisu Caprese This is the original flourless means ‘pick me up’. It is chocolate cake, from the island a cold dessert made with layers of of . The cake primary (Savoiardi) biscuits soaked ingredients are chocolate, with expresso and rum. Each layer is butter, ground almonds, eggs separated by a mascarpone cream. and sugar. The Tiramisu is topped off with a coating of chocolate powder. Italy (Pastry & Cookies)

Amaretti Biscuits These are light biscuits that are The Italian version of the croissant chewy inside but crisp on the and means little horn. It contains less outside. The special taste of the butter and is thus less crunchy or Amaretti is derived from a crispy, but it is made sweeter. combination of amaretto liqueur Cornettoes can be filled with jam, and ground almonds. custard or cream in much the same way that choux pastry is.

Biscotti A crispy deep fried pastry roll These are double baked almond with a bubble texture. This cookies that are cut into slices pastry is native to Sicily. The after baking. Since they contain filling is normally a cream no butter or milk they are very containing ricotta. If one end is hard, and it is a common bigger, it is called a Cannoli Horn practice to dunk them in coffee.

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Sfogliatelle Cannoncini A delicate laminated pastry in the This is a puff pastry shell from shape of a lobster tail that has a filled with custard cream, or sometimes texture close to the croissant. It pistachio cream. The pastry shell may native to and the filling is be cone or pipe shaped. In a way, the normally a paste containing ricotta cannoncini is sort of a cross between a /almonds. Aragosta is the American Cornetto and a Cannoli. version with a creamy filling. European Tarts

Tarte Normande Tarte Tatin A shortcrust apple tart from A flat puff pastry tart with nicely Normandy with sliced almonds arranged thin slices of and egg custard, topped with caramelized fruit. Unlike the caramelised apple slices. Tarte Normande this tart is baked upside down and then flipped onto a plate.

Fruit Tart Tart A universal cold shortcrust tart Frangipane is a moist filling filled with crème patisserie or made from butter, ground custard and topped with glazed almonds, eggs and sugar. fruit. Frangipane Tarts are usually topped with slices of cooked fruit. Originally Italian but somehow more popular in France now.

Pastel de Nata a.k.a. the Portuguese , The Bakewell Tarts is the English now a specialty of Macau as version of the Frangipane Tart. It well. Basically a circular puff is topped with almond flakes pastry shell filled with soft egg and has a layer of jam within the custard made from egg yolk. frangipane filling. The plural is Pastéis de Nata Waffles

Brussels Waffle Thin Waffles This waffle hails from Brussels, This is another American waffle. . It is light, fluffy, Its main distinction is that it has rectangular with large deep been reshaped to fit inside a wells for butter and syrup. This toaster, hence its other name, is the gold standard of waffles, the toaster waffle. Thin waffles the one to which all other are factory made and placed in waffles are compared. the toaster frozen.

Liege Waffle Liege is another city in Belgium. The Dutch stroopwafel consists While Brussels Waffles are of a layer of caramel eaten with knife and fork, the sandwiched between two thin Liege is a smaller cookie-like crumbly mini waffles. Like the snack. It is also firmer, slightly Liege Waffle they are snacks, chewy than the Brussels and can though they should only be be eaten plain. eaten hot so the caramel is soft.

Belgium Waffles Belgi Galettes The Belgium waffle is the These are sweet crispy biscuits with American copy of the Brussels. It a waffle pattern, popular in France. has a heavier texture as it uses In Belgium they have their own instead of yeast thicker version called the Galettes as the raising agent. The Campinoises. Belgium is round and can be easily cut into quarters. America

Fudge Brownie This is a rich chocolate snack A chiffon cake is an extra light sponge that is baked in a flat tin and cut made by substituting butter with into cubes. Optional ingredients oil. The cake is commonly include chocolate chips and made in any number of different flavours various nuts. Brownies are often like lemon, chocolate, green etc. eaten with ice cream. To forestall a collapsed centre, these two sponges are often made with a hole in the middle using a tin.

New York Cheesecake The American version of the This is an even lighter sponge that uses cheesecake uses cream cheese and no butter and no yolks. Whipped egg sour cream which makes it the heaviest whites are used to make the cake airy type of cheese cake. The NY and fluffy. The Angel Food Cake is so cheesecake comes in a wide variety of flimsy it can only be made plain and at flavours, like chocolate, and a wide most is flavoured with a drizzle. range of toppings, like .

Boston Devil’s Food Cake The Cream Pie is actually a This is the chocolate counterpart of the cake and not a pie. It is essentially Angel Food cake. It is richer and fluffier two halves of a than all other chocolate cakes because it sandwiching a cream filling with a uses a secret ingredient, baking soda. chocolate glaze over the top of the Another distinction is it uses cocoa cake, but not the sides. Sometimes powder instead of melted chocolate. custard is used instead of cream. America

Cinnamon Roll This is a glazed bun that is rolled This is a simple open pie from from a flat piece of dough covered the Southern parts of the United with sugar and cinnamon, cut into States that has become a discs and baked. Although Thanksgiving staple. It features a originating from , the very sweet filling of pecan nuts, American version has become the corn syrup, molasses, eggs and world’s definitive cinnamon roll. butter.

Cup Cake This is a one-person cake baked in Two things make the American Apple a paper cup. The cake itself is very Pie distinct. Firstly, it has an upper rudimentary ( 1 cup of butter, 2 crust like a . This allows the cups of sugar, 3 cups of flour, 4 apple to stew and the pie to be thick. eggs) and its special feature is its Secondly, the apple filling is heavily disproportionately large amount of flavoured with spices like cinnamon frosting, which comes in a myriad and nutmeg. of fanciful styles.

American Key-Lime Pie The American Muffin, not to be A pie that uses a filling of lime juice, confused with the English Muffin egg yolks and . The which is a flat bread, is a bread baked condensed milk makes the filling as a cup cake. The muffin is mildly firmer than the European style sweet and is often eaten at breakfast lemon custard filling. The pie is in lieu of bread. Common flavours are topped with whipped cream, or blueberry and chocolate. occasionally meringue. Japan ()

Mochi Warabi-Mochi A made by pounding steamed These are made from bracken starch so they glutinous rice with water, sugar and cornstarch. are not true mochi. The texture is more jelly- If colour is desired, other ingredients are like than real mochi and it is dark in colour, added. The result is a gooey, chewy, stick but people still call them mochi. Like the substance which can be molded into various Kusa-Mochi, they are often sprinkled with forms. The exterior is typically dusted with a Kinako, but can also be eaten drenched in dry powdery substance, like icing sugar so the syrup, or both. Warabi covered in green tea mochi don’t stick to everything. powder are served in ice cream .

Daifuku Sakura-Mochi A mochi made with a sweet filling, such as The Sakura Mochi is a seasonal red bean red bean, chestnut or black paste. filled variety of mochi made in spring. It The famous Osaka Ichigo version contains gets its name from the cherry blossom. a strawberry. There is an ice cream filling These are incorporated into the mochi, version which uses a different formulation giving them a pink colour and the for the mochi so it doesn’t freeze solid. A fragrance of cherry blossoms. Sakura Bota-Mochi is an inside out Daifuku where Mochi are stickier than regular mochi. the ‘filling’ encapsulates a core of mochi.

Kusa-Mochi Dango This mochi, also called yomogi-mochi, has a Dango are small balls of mochi. They are grassy (kusa = grass) flavour and smell from slightly more chewy than regular mochi as the addition of mugwort (yomogi = they are made from rice flour. Dango are mugwort), which also makes it green. They often skewered and can be served are often sprinkled with Kinako, a sweet toasted, dripping with a sweet soya syrup. roasted flour. Kinako isn't quite as Like Warabi, Dango are also be eaten with sweet as sugar, but its all the Japanese had ice cream. before sugar became common. Japan

Manju Imagawa-yaki A Manju is a dessert in the form of a bun Imagawa-yaki starts out as a batter made made from a dough made from from flour. The two sides of each cake are . They come with a variety of cooked separately on an iron griddle before fillings such as and being combined. The filling can be chestnut. Unlike it’s Chinese cousin, the traditional Japanese or Western (e.g. filling makes up the bulk of the Manju custard, chocolate or cheese). These cakes and the ‘crust’ is always thin. Nowadays are named after a bridge in Tokyo where it there are also baked versions. was first sold in the Edo era.

Castella Tai-yaki is a delicate sponge cake unique to Tai-yaki are an evolution of Imagawa-yaki, Japan which has a strong flavour of eggs. It from the era. These main change is named after Castile in , but was the shape, which became that of a originated from Portuguese influence in fish (Tai is Japanese for red seabream). Nagasaki. These cakes are made in long Also, the waffle–like shell is not as thick bricks and flavoured using a drizzle of light and crispier. Overall the Tai-yaki is bigger syrup. The sponge is kept very moist by but flatter than an Imagawa-yaki. sticking wax paper on its exposed surfaces.

Yokan Dori-yaki This is a jelly dessert made with red A sandwich with a red bean filling. beans. The traditional Neri Yokan is Unlike the above 2, the Dori-yaki is harder and is almost like a bean paste assembled after the are cooked. bound in . Mizu Yokan has a softer Also, its texture is closer to cake. Dora means consistency closer to western agar. ‘gong’ in Japanese, which is a reference to Yokan can be made with white beans the dessert’s shape. Occasionally the Dori- and then imparted with colour and yaki filling can be enhanced with other flavours, like (Green Tea). ingredients, such as banana.