The history of hot desserts. What is dessert - features, types and interesting recipes

Do you know what snacks are? Well, of course you do! After all, a rare meal today does without them.

Until the middle of the 18th century, desserts were called snacks in Russian cuisine. These included any sweet dishes: honey, sugar, candies, fruits (fresh, dried, candied and baked), as well as nuts, jam, jelly, broths and, of course, sweet rich pastries. However, over time, it became difficult to distinguish snacks from appetizers, and therefore this culinary term was replaced by the French word "dessert", which we safely use to this day. And "snacks" went into dictionaries marked "colloquial" or "obsolete."

What were these snacks? All of us, it turns out, are very well known.

Gingerbread holiday symbol. The history of desserts

The attitude to gingerbread in Russia was special. How else can you relate to your favorite treat? He was revered and used in rites and rituals as a symbol of a pleasant, sweet life. It was given on various solemn occasions as a sign of respect and love. There were even cases when the gift gingerbread turned out to be so large that it had to be carried on two sledges. Gifts were put on gingerbread, they were baked for weddings. The wedding gingerbread was cut into pieces and distributed to guests at the end of the festive feast.

Until the 19th century, this culinary miracle was the most sought after, until it was replaced by overseas desserts. Their recipes were brought to the Russian Empire by numerous immigrants from France, Permania, and Austria.

The first Russian gingerbread half consisted of honey, and were called accordingly - honey. The first mention of "honey bread" dates back to the 9th century. This sweet began to be called gingerbread only in the 19th century, when spices began to be brought from India. Black pepper, orange (bitter orange), mint, anise, ginger, cloves and nutmeg have traditionally been added to gingerbread.

Baking this delicacy is an art. Bizarre shapes, rich painting, stucco - gingerbread has always been beautifully decorated. They were molded by hand, baked in special forms, they were painted with a board (this is how printed gingerbreads were obtained). The recipes were kept secret, so each locality had its own unique varieties of this delicacy. But the most famous are Tula and Korensky gingerbread.

Marshmallow, marshmallow - the favorite sweet of the French. The history of desserts

Unfortunately, today it is almost impossible to buy a real marshmallow. Meanwhile, this is a very tasty and healthy treat made from fruit puree, honey (sugar) and egg whites.

Pastila has been known since the 14th century and is considered a national Russian dessert. Its main ingredient is Antonov apples or sour apples. The recipe for the most delicious - Belevsky - marshmallow was invented by the merchant Prokhorov, a big lover of baked apples. They also made marshmallows from raspberries, lingonberries, mountain ash, and currants. But there is less pectin in berries than in apples, so the berry mass did not turn out to be the desired density. Proteins began to be added to marshmallow only in the 15th century - and it began to turn out to be more elastic and firm, and white in color. Interestingly, in the 19th century, French confectioners used the recipe for Kolomna white marshmallow. They improved it by adding frothy whites to the apple-fruit puree. This is how the French marshmallow turned out.

Russian sugar apple marshmallow won worldwide recognition and was successfully exported to Europe. In Paris, London and other European capitals there were shops selling Russian sweets. You could also buy pastille there.

Balabushki, they are candied fruits. The history of desserts

Who among us does not love candied fruits? In these candied pieces of fruit, it seems that the sun itself has hidden. In Russia, they were also loved. Only they were called Kyiv dry jam, or "balabushki". For the first time, such jam was brought from Kyiv to the wedding feast of the Lithuanian prince Jagiello in 1386. We tasted the exquisite delicacy at the Russian Imperial Court. Catherine II adored the Kiev delicacy and even issued a special decree, according to which dry jam from cherries, plums, peaches, apricots, nectarines, pears, prunes, wild roses had to be delivered to the court every year. Every autumn, stagecoaches with boxes and crates of Russian candied fruits went from Kyiv to St. Petersburg. In the middle of the 18th century, there was even a separate position - "candy apprentice of the Kyiv imperial court."

And the Kyiv merchant Semyon Semyonovich Balabukha glorified the miracle - jam. He first opened a jam production workshop, in which physically strong women and men worked, since the work was quite hard, and then a sweet shop in the center of Kyiv. Balabukha's products (or "balabushki") received many awards and were known outside the Russian Empire. But, unfortunately, after the revolution, Kiev dry jam was forgotten.

Milk shavings or ice cream history

Ice cream in Russia was also unusual - milk stroganina. You won't find this anywhere else. The milk was frozen and then planed. It was prepared in this way until “ice cream makers” appeared in Europe, which soon reached the Russian lands (this happened at the end of the 18th century). Under Emperor Paul I, real ice cream appeared in St. Petersburg and Moscow. And by the beginning of the 20th century, there were already more than 20 varieties of ice cream in Moscow.

The progenitor of this delicacy - finely planed frozen milk - was served in Russia with hot pancakes. Big fans of milk stroganina were Catherine II and Peter III.

By the way, in our time in winter in some settlements of the North of Russia you can find frozen milk. In the form of a circle (“circle of milk”), it can be purchased from local residents.

I would like to complete our story with a well-known expression of a no less famous person - Academician I.P. Pavlova: "Food, started with pleasure, should end with it." Eat with pleasure!

Dessert is a treat served after lunch or dinner. Its main purpose is to enjoy food. Therefore, it is served after the main meal. In today's article we will tell you what desserts are and how to cook them.

Existing varieties

The word "dessert" is of French origin. Translated from this language, it means the end of a meal, designed to receive special taste sensations. For those who have already understood what a dessert is, it will certainly be interesting to learn about its varieties. Depending on the serving temperature, hot and cold treats are distinguished. The first category includes coffee with cream, black or green tea. The second includes ice cream, kissels, compotes, fruit and berry mousses, jelly and fruit juices.

Depending on the level of sugar content, sweet and unsweetened desserts are distinguished. The first group includes sweets, marshmallows, muffins, waffles, cookies, cakes and cakes. The second includes delicacies based on cheeses, nuts or special wines.

Main features of the most popular products

Many sweet tooth, having heard about desserts, immediately remember the parfait. This delicious delicacy, made with whipped cream, sugar and vanilla, is served in special glasses. Some cooks add eggs, ice cream, chocolate chips, cocoa, fruit juices or purees to it.

Cakes are no less popular among sweet lovers. As a rule, they are prepared from one or more cakes smeared with cream. For their baking, shortbread or biscuit dough is most often used. Optionally, cocoa, vanilla, nuts, berries or alcohol are added to them.

Talking about desserts, one cannot fail to mention cakes. They are small piece confectionery products, the mass of each of which does not exceed 110 grams. This sweet dessert can be almond, whipped, nutty, custard, puff, shortbread or biscuit.

Ice cream occupies a special place among all the existing variety. This cold treat is prepared on the basis of milk, cream, sugar, butter and special food additives necessary to give the desired consistency. It is hardened and soft. It is often garnished with crushed nuts, chocolate chips, waffles, pieces of fruit and berries.

It should be noted that this is not a complete list of desserts. In addition to the above delicacies, there are other equally popular sweets like cheesecakes, eclairs, tiramisu or mousses. Having figured out what desserts are, you can proceed to consider the recipes for their preparation.

Wafer cake with nuts

This recipe will surely appeal to working women who do not have the opportunity to spend a lot of time preparing homemade sweets. It is interesting in that it does not provide for heat treatment of ingredients. To play it you will need:

5-7 waffle cakes.
Bank of condensed milk.
50 grams of nuts.
Tablespoon of cocoa.
50 milliliters of rum.

To prepare a dessert without baking, you need to strictly adhere to the recommended algorithm of actions. Condensed milk is tinted with powdered cocoa, and then ground with butter. The resulting mass is combined with rum and waffle cakes are smeared with it. Sprinkle the top of the finished cake with chopped nuts.

Chocolate Coconut Roll

For those who do not want or cannot stand at the stove for a long time, we suggest paying special attention to another interesting version of the dessert without baking. Such a roll turns out to be so tasty and fragrant that it is not a shame to offer it to unexpected guests. To prepare it you will need:

200 grams of shortbread cookies.
2 tablespoons of cocoa.
100 milliliters of water.
4 tablespoons of sugar.
80 grams of coconut flakes and butter.

This simple dessert recipe can be reproduced by any beginner who does not know the intricacies of culinary arts. Crushed cookies are combined with cocoa powder and poured with water, in which the required amount of sugar was previously dissolved. All this is kneaded until a viscous mass appears, and then distributed over the cling film, forming a rectangular layer. The surface of the dough is smeared with a filling made from melted butter and coconut flakes. The resulting workpiece is rolled up and kept in the freezer for half an hour.

Tiramisu

This delicious dessert recipe was borrowed from the Italian national cuisine. It was invented quite by accident due to the fact that the locals liked to dip dried cookies in coffee. Later, cream cheese and liquor were added to these ingredients. To make tiramisu you will need:

250 grams of mascarpone.
2 eggs.
3 tablespoons of cocoa powder.
100 grams of savoiardi.
4 tablespoons of powdered sugar.
200 milliliters of strong coffee.
A tablespoon of Amaretto liqueur.

To prepare this dessert at home, you need a little free time and a bit of patience. You need to start the process with the processing of eggs. They are thoroughly washed in running water, and then separated into proteins and yolks. The first ones are beaten until thick, and then combined with a spoonful of powdered sugar and again processed with a mixer. The resulting dense foam is briefly removed to the side and proceed to the preparation of the yolks. They are combined with the remaining sweet powder and whipped with a mixer. Then they are mixed with mascarpone and protein mass.

The biscuits are gently dipped in coffee flavored with liquor and placed on the bottom of a portioned bowl. All this is covered with cream and another layer of slightly soaked savoiardi. The finished dessert is sprinkled with powdered cocoa and put in the refrigerator.

Chocolate pudding

This recipe for a delicious dessert allows you to relatively quickly prepare a delicate treat that will appeal to both big and small sweet teeth. To play it you will need:

120 grams of dark chocolate.
Half a pack of butter.
110 grams of sugar.
535 milliliters of hot milk.
54 grams of flour.

This delicious and simple dessert is very easy to prepare. First of all, put the butter cut into pieces in a saucepan and heat it. Once it has melted, it is sweetened and mixed with broken chocolate and flour. All this is poured with the right amount of hot milk, mixed well and simmered over low heat for five minutes. Then the thickened mass is removed from the stove, distributed into molds and put in the refrigerator for at least twelve hours.

Chocolate mousse

2 cups cream.
300 grams of chocolate.
A teaspoon of almond and vanilla extract.

First you need to do chocolate. 250 grams of this ingredient is broken into pieces and melted in the microwave. It is then cooled and combined with whipped cream flavored with vanilla and almond extracts. The resulting thick and dense mousse is laid out in bowls and sprinkled with shavings made from the remaining chocolate.

Raspberry Parfait

Using the technology described below, a very tasty gourmet dessert is obtained. We talked about parfait a little higher, so now is the right time to understand the intricacies of its preparation. To do this, you should have at hand:

250 grams of frozen raspberries.
¾ cup sugar.
A pound of fresh raspberries.
Tablespoon of starch.
1.5 glasses of red wine.
350 ml vanilla yogurt

This is one of the easiest dessert recipes. To begin with, starch, sugar and red wine are combined in a deep container. Everything is mixed well and sent to the stove. Three minutes after the syrup boils, half of the fresh and all frozen raspberries are immersed in it and continue to be heated. As soon as the mixture begins to thicken, it is removed from the burner and cooled. Then it is poured into glasses, which already contain vanilla yogurt and fresh berries.

Muffins

Modern confectioners know many recipes for desserts that look like miniature cupcakes. To play one of them, you will have to prepare:

200 grams of first-class wheat flour.
Bar of natural chocolate.
75 grams of sugar.
3 eggs.
27 grams of cocoa powder.
¾ sticks of butter.
2 teaspoons of baking powder.
½ cup raisins.
Powdered sugar (for sprinkling).
Vanillin.

Softened, but not melted to a liquid state, the butter is carefully ground with powdered cocoa and sugar, and then combined with raw chicken eggs and chocolate broken into pieces. Oxygenated flour and baking powder are added to the resulting mass. Pre-washed and dried raisins are also sent there. All mix well until smooth so as to obtain a smooth and fairly thick mass. The finished dough is distributed in oiled molds and sent to a hot oven. Bake products at one hundred and eighty degrees for twenty-five minutes. Browned and slightly cooled muffins are sprinkled with sifted icing sugar in advance and served with a cup of fragrant herbal tea or a cup of natural strong brewed coffee.

Cooking is sometimes closely connected with history: for example, some desserts can tell something interesting about the past of different countries and their rulers. Several centuries ago, the appearance of cakes or sweets became a real event, because there were not so many recipes for sweets.

"Let them eat cake"

A sweet brioche bun is not just a rich dough and a golden crust. In the 18th century in France, this appetizing dessert became one of the symbols of the confrontation between the monarchy and the people. Queen Marie Antoinette, being a big fan of noisy balls, sumptuous treats and daily feasts, was not very loved by the common people. At the same time, the ideas of the Enlightenment sounded louder in the cities. Over time, Marie Antoinette "settled down" and began to devote more time to her family, but notoriety is not so easily forgotten.

The famous phrase "Let them eat cakes" (Qu'ils mangent de la brioche) became the personification of everything that the people did not like in the queen. According to legend, Marie Antoinette said these words in response to complaints that the common people did not have enough bread. Brioche buns, whose name sounds in the original quote, are prepared using butter and eggs - products that were very rare for ordinary citizens. And although now there is an opinion that Marie Antoinette, most likely, did not say these words, it was for her arrogance and neglect of people's problems that the Queen was condemned by the Convention (the highest legislative and executive body of the First French Republic during the French Revolution).

Sweet dowry of Maria Theresa

The Spaniards were the first Europeans to recognize the taste of chocolate - they brought the delicacy recipe from South America in the 16th century, although the Aztecs themselves, from whom the conquistadors borrowed the method of making cocoa beans, did without sugar. The Spaniards guessed to make the dish sweet, after which everyone in the country became fans of the new dessert. However, the Spaniards were in no hurry to share the exclusive recipe with other states. For more than 100 years, they were the only inhabitants of Europe who drank hot chocolate: its recipe was considered the property of the country and was kept in the strictest confidence.

Decades later, the Spaniards nevertheless decided to reveal the secret, but not just like that, but as the highest gift. Chocolate first came to France in the middle of the 17th century with Princess Maria Theresa, who presented the delicacy as a dowry to King Louis XIV. He appreciated the gift and ordered that dessert be served at Versailles several times a week. Following the king, all the French aristocrats became fans of chocolate, and after that the whole of Europe.

Weapons of the "southern barbarians"

Until the arrival of the first Portuguese travelers in Japan in 1543, there were no sweets in the diet of the inhabitants of the Land of the Rising Sun. The Japanese learned about sugar as early as the 8th century, but they used it as a medicine, and considered chestnuts, persimmons, pears and other fruits as desserts. Therefore, the Japanese saw simple caramel and candies only in 1543, when Portuguese missionaries arrived to them. Sweet treats have become what bribed the strict Japanese.

There is even an example of how the Jesuit missionary Louis Froy presented the great samurai Oda Nobunaga with a jar of caramel, thereby gaining his warmest favor. So warm that Louis stayed at the commander's residence for a long time while writing his book. Times have passed, Japan closed itself off from the "southern barbarians" and almost completely stopped trading with them. However, nanbangashi (“sweets of the southern barbarians”) have settled in the diet of local residents so firmly that they have become considered a traditional delicacy. For example, in the name of Japanese caramel compeito, the Portuguese name is easily guessed. confeito- so close to candy.

Dessert of the Age of Discovery

Ice cream - a popular creamy dessert - was invented by the Chinese, and Europeans only recognized it in the Middle Ages, during the Age of Discovery. The famous navigator Marco Polo, who discovered Asia for the West, brought the dessert recipe to Italy. For almost three hundred years, the Italian aristocracy (ordinary people could not afford it) enjoyed the delicacy, keeping the recipe secret. In the 17th century, Countess Catherine de Medici married King Henry II of France and brought to court a chef who specialized in making ice cream. Since that time, the dessert has gained popularity among the French nobility, and having your own ice cream maker has become a kind of indicator of status.

There was a real battle for good cooks, the nobles poached them from each other, offering big money. A few centuries ago, making a dessert was really difficult, because refrigerators and freezers did not exist. Confectioners were forced to make do with ice, and the prepared delicacy was immediately served to the table so that it did not have time to melt.

Napoleon cake"

The famous layered dessert with custard is called "Napoleon" only in Russia. It would seem that everything is logical, because it was the Russian Empire that defeated the French troops in 1812. According to legend, the cake was first served at a celebration in honor of the 100th anniversary of the victory over Napoleon: it was prepared in the form of a cocked hat worn by the emperor.

However, the facts say otherwise: the cake came to Russia from France, where, in fact, Napoleon himself ate it. Only the dessert was then called differently: "Naples". This means that it was invented in southern Italy, and only then the recipe that is popular today has spread throughout Europe. How did the “Naples” cake in Russian cuisine turn into “Napoleon”? Apparently, the name changed after the Patriotic War of 1812 due to the consonance of words. It turns out that the dessert entered Russian history after the fact.

Watch the show "King of Desserts" (12+) on the Food Network on Thursdays at 21:50 Moscow time.

Photo: Ian O'Leary / Getty Images, Janine Lamontagne / Getty Images, Douglas Sacha / Getty Images, Maximilian Stock Ltd. / Getty Images, Igor Golovniov / EyeEm / Getty Images

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Committee for General and Vocational Education of the Leningrad Region

State budget educational institution

Secondary vocational education of the Leningrad region

"Kingisepp College of Technology and Service"

Test

In the discipline "Cooking"

On the topic: "Types of hot desserts"

Sevostyanov Yury Yuryevich

Kingisepp 2013

Introduction

Interesting facts about desserts

The right dessert recipes

Varieties of desserts

Conclusion

Bibliography

Introduction

Desemrt (from French desservir - "clear the table") - the final dish of the table, to get a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies.

As a rule, it is sweet (for example, cake or ice cream), but there are also unsweetened desserts made from fruits, nuts, cheeses, unsweetened confectionery. In addition, not all sweet dishes are desserts, for example, in Chinese cuisine there are sweet meat dishes that are not desserts. In China, there are also sweets with pepper and ginger instead of sugar. Native Americans, before the arrival of Europeans, made chocolate with pepper and spices instead of sugar. Even in Russian cuisine there are unsweetened desserts - for example, black caviar. Cheese is considered a classic French dessert.

As a dessert, confectionery products can be served: cakes, cookies, waffles, muffins, pies; various types of sweets, marshmallows, whipped cream dishes; sweet fruit and berry mixtures (the so-called fruit salads); juices, soda waters, compotes, kissels; sweet milk, chocolate and fruit and berry mousses, creams, jellies; ice cream and ice cream desserts; dessert can be tea, cocoa, coffee, coffee with ice cream (café glacé); special dessert wines - in a word, everything that can be served for the "third".

By serving temperature, desserts are divided into hot and cold. Desserts are usually served in special dessert plates. Desserts are usually eaten with a dessert spoon - intermediate in size between a soup spoon and a teaspoon. The dessert table is also served with a dessert knife and a dessert fork.

When we hear the word "dessert", we imagine something very appetizing and sweet. In fact, dessert is a broader concept, coming from the old French desservir (to clear the table). Dessert can be anything served after the main course: cheese, fruits, berries, nuts, juices. True, it is not clear whether chewing gum is considered a dessert. Traditionally, desserts include cakes, pies, pastries, cookies, sweets, ice cream, marshmallow, jam, chocolate, liqueurs and many sweets of Eastern and European national cuisines.

The custom of ending the meal with dessert did not appear in Europe until the 19th century, along with the rise of sugar production. Before that, sweets were the privilege of the rich and appeared on the table of commoners only on holidays. Hence the custom to pay great attention to the decoration of desserts, because a festive dish should look impressive.

Sweet fruits and honey were the first popular desserts. A lot of sweet dishes have appeared on the basis of natural sweeteners, which were later replaced by sugar. Those sweets that we have today are far from the original dishes in terms of taste, nutritional value and vitamin content. Most of today's desserts are rich sources of glucose. They successfully fight hunger, give strength, stimulate the brain and improve mood. However, you should not spoil yourself with sweets every day, especially if your lifestyle cannot be called active.

Interesting facts about desserts

Real gourmets and gourmands of gourmet sweet dishes prefer desserts, which include one ingredient that only wealthy customers can afford. This ingredient is a gem! It is added to the dessert as a decoration and a sign of the quality of the served dish. A variety of desserts in the world can boast of such a "zest".

The cost of such a dessert can reach several thousand dollars!

According to people who have tried this dessert, the diamonds that make up the dessert serve not only as an excellent and original decoration, but also give the dessert an exquisite taste and even aroma!

When ordering a strawberry dessert at the old Arnaud's restaurant in New Orleans, do not forget to look at the price tag: on a special order for $ 1.4 million, the restaurant's chef will prepare a signature dish for you - strawberries marinated in port wine with mint and cream, decorated with a gold ring with a 5-carat pink diamond owned by the prominent British financier Sir Ernest Cassel, enjoy this splendor accompanied by live jazz in a private room inside the restaurant or on the balcony overlooking the famous Bourbon Street.

Restaurant Wine3, located in one of the resorts of Sri Lanka, has been trying to ruin its visitors for 14.5 thousand dollars for a year now, for which they offer The Fortress Stilt Fisherman Indulgence, a luxurious dessert. The dish consists of Italian cassata (a Neapolitan type of ice cream with lollipops, dried fruits and nuts) made of golden leaf with Irish cream flavor. Mango, pomegranate and sabayon with the addition of champagne are located inside a fragile structure imitating a fishing net, and a chocolate structure with a fisherman sitting over a large aquamarine joined the cake.

World-famous chef Pierre Herme creates the most amazing macaroons, the cost of which is more than 7.5 thousand dollars. In addition to the traditional chocolate ganache, the chef adds rare spices and additives, such as fleur de sel and balsamic vinegar, to the composition of the cookies, thanks to which the dessert acquires a refined and unusual taste.

"Sultan's Golden Pie" is a delicacy that is not so dramatically expensive, but it promises to pamper your receptors no worse than previous desserts. Crafted within 72 hours, the cake is a brick of edible 24-carat gold that hides juicy apricots, pears, quince, figs marinated in Jamaican rum and finely chopped black truffles. The dessert is served in a custom-made sterling silver box with a gold seal. Price - 1 thousand dollars.

Bangkok's Lebua Hotel's Italian restaurant indulges in a mix of delicacies: sherbet from Louis Roederer Cristal Brut 2000, edible gold leaves, a small glass of creme brulee and Perigord truffles, chocolate strawberry mousse and a slice of delicious chocolate cake. To feel the heavenly sweetness of the dessert is offered in contrast with a glass of Moyet Tres Vieille Grande Champagne No. 7. Cost - $640.

Knipschildt Chocolatier's Madeleine Truffle chocolate balls are $250 each and consist of French Valrona chocolate and fresh cream whipped for 24 hours with vanilla chips and pure truffle oil, dipped in chocolate and cocoa powder. The process of creating sweets takes a lot of time and effort, so they are prepared only to order and served in a silver box with a personal note from the confectioner Fritz Knipschildt.

Chef Marc Guibert of the Lindeth Howe Country House has created the world's most expensive dessert. They became a chocolate pudding with champagne jelly and expensive cookies, decorated with pieces of gold and a 2-carat diamond.

The $34,000 pudding looks like a big golden Faberge egg. It is made from 4 of the best Belgian chocolates and must be ordered 3 weeks in advance so that the chef has time to prepare the sweetness in the best possible way.

In honor of the famous ballerina Anna Pavlova, who toured Australia in 1926, a dessert was named - meringue cake with fresh fruit. The exact time and place of the invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

The right dessert recipes

The main purpose of the dessert is to complete the meal, and not to completely fill the stomach, but to smooth out the effect of all previous dishes. At present, the true historical meaning of this word is being distorted. The French understood a dessert as a light, airy dish, they came up with recipes for desserts that had a refreshing, invigorating effect.

That is why, in a true French sense, the category of desserts includes fresh berries, varied in taste, jelly color, fresh fruits, freshly squeezed juices. The taste of desserts made from these products is slightly sour, but not too sweet. Modern recipes for real desserts take into account this feature.

Variety of dessert recipes

There are a lot of types of desserts in modern and traditional cooking. But all dessert recipes can be divided into several large categories:

Cold: The temperature of these desserts is quite low.

Hot: Desserts with a high temperature. This group includes drinks such as tea, cocoa, coffee, coffee drinks. Their advantage is that they have a positive effect in several directions: they speed up the passage of food through the digestive tract, energize, and improve mood.

Coffee black

Ground coffee is poured with boiling water, brought to a boil, and after stopping heating, insist 5-8 minutes. long boiling and repeated heating of coffee is not allowed, as the aroma is lost. The finished drink is filtered through a sieve or cloth.

To prepare coffee in electric coffee makers, ground coffee is poured onto the grid of the unit for 5-6 minutes. until the water boils. During the burning process, the flavor and aroma regions are extracted from the coffee. To improve the taste of the drink, coffee is left in the apparatus for 5-8 minutes.

Serve coffee in cups with a capacity of 75 or 100 ml. Sugar is served separately on the outlet, milk and cream are served in the milk jug.

Black coffee with milk.

Mountains are added to the finished black coffee. milk and bring to a boil. Coffee with milk is served in glasses with glass holders or coffee cups with a saucer.

Black coffee with whipped cream (Viennese style)

Sugar is added to the finished black coffee. Before adding to a glass or cup of coffee, whipped cream is carefully introduced. It is possible to produce cream from the Condit bag.

Black coffee with ice cream

Sugar is added to the finished black coffee and cooled to t 8-10 ° C. Before the holiday, coffee is poured into a glass or a conical glass, a ball of ice cream is placed and immediately served with straws.

Oriental coffee

Dribnomelena coffee is poured into a special bowl with a capacity of 100 cm3, sugar is added, poured with cold water and brought to a boil.

Serve without filtering in a Turk or pour into a coffee cup. Separately served in a glass of cold boiled water with ice.

Canned coffee "Coffee with condensed milk and sugar"

Coffee with condensed milk and sugar is diluted with hot water, thoroughly stirred and brought to a boil. Served in cups.

A coffee drink is a surrogate for coffee that is made from roasted barley or rye grains that, when boiled with water, form a coffee-like but caffeine-free drink. It can be made from roasted wild chicory roots. Surrogate mixtures are compositions from parts of various plant species, to which real coffee is also added. The powder is poured with boiling water and brought to a boil. Then it is insisted for 3-5 minutes, poured into another bowl, put in another bowl, put sugar, add mountains. milk and bring back to a boil.

Italian coffee

Brew coffee not with water, but with milk, strain into cups. Sugar separately.

Coffee with chocolate

Put a piece of chocolate on the bottom of the coffee cup, then pour hot coffee. Stir lightly with a spoon to melt the chocolate.

cocoa coffee

Put sugar into strong hot coffee, add cocoa with condensed milk. Cream can be poured on top.

cocoa and chocolate

It is a product of the seeds of the tropical cocoa tree. Chocolate powder produced. with sugar. These foods have a high nutritional value due to their high fat content. Cocoa powder contains at least 18% fat, and chocolate powder contains at least 12%. The value of cocoa chocolate, in addition to high nutritional value, lies in the fact that they contain theobromine, which stimulates cardiac activity.

cocoa with milk

Cocoa powder is mixed with sugar, a small amount of boiling water is added and pounded to a homogeneous mass, then hot milk, boiling water, remaining are poured in while stirring continuously and brought to a boil. Serve in glasses or teacups.

For the preparation of the drink, chocolate is used in powder or tiles, which are pre-crushed. Chocolate powder is mixed with sugar, diluted with a small amount of water and ground until smooth. The milk is brought to a boil.

Serve in cups and saucers or glasses. Chocolate and cocoa can be served hot with whipped cream or cold with ice cream.

Cocoa with egg yolk

Boil regular cocoa. Yolks of very fresh raw eggs (0.5 yolk per glass of cocoa) grind with sugar and dilute with a small amount of cocoa, pour into a saucepan with prepared cocoa, heat and beat lightly.

Pour into glasses and serve immediately.

cocoa with ice cream

Cook cocoa, cool. Put plum eye ice cream (50 g) into a glass and pour over cocoa.

Hot chocolate

Powdered chocolate is prepared in the same way as cocoa. Bar chocolate needs to be reduced.

12g - chocolate, 25g - sugar, 130g - milk.

Cocoa in rice water

Water - 150, cocoa - 3, rice - 8, sugar - 8.

Grind cocoa powder with granulated sugar so that there are no balls. Boil rice in water and drain the broth, constantly dilute cocoa, bring to a boil, strain. Serve warm.

Conclusion

Sweet food and drinks are a traditional addition to any menu. Lunches certainly end with them, they are the decoration and completion of the festive table. They are tasty, very nutritious, cause a feeling of fullness, enhance the activity of the digestive glands and help improve digestion. The custom of ending the meal with dessert did not appear in Europe until the 19th century, along with the rise of sugar production. Before that, sweets were the privilege of the rich and appeared on the table of commoners only on holidays. Dessert decoration is of particular importance, since dessert is a festive dish. There are a huge number of varieties of desserts. Anything served after the main course is considered a dessert. According to one version, the origin of the first cakes is connected with Italy. "The well-known French proverb "they don't argue about tastes" sounds in Italian -" they don't argue about desserts (cakes). to the table as a dessert and what can rightfully be called the oldest dessert in the world.Scientists have found that the ancient Egyptian delicacy contains honey, sesame and, possibly, milk.At the same time, the French are the trendsetters in the manufacture of cakes and pastries, because it was in France for the first time patisserie cafes arose, as evidenced by the sweet names of cake ingredients - cream, jelly, meringue, caramel, biscuit, etc. of French origin Since cakes and pastries belong to the "sweet side" of life in all countries and peoples, no one does not know the exact number of their types, as well as the number of recipes on the basis of which they are created.

dessert recipe coffee additive

List of information sources

1. Gilpin R. Miracle - delicacies. - M.: Arkaim, 2003. -30 p.

2. Mirzoyan A. Encyclopedia "The World of Etiquette" - M.: Era, 2003. - 405 p.

3. Saukova A. Sweet tooth - M .: Eksmo - press, 2000. - 336s.

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Plan

Ice cream

Marzipan

Oriental sweets

Tiramisu

Birthday cake

The history of the origin of cakes

Interesting facts about desserts

The right dessert recipes

Variety of dessert recipes

Features of the dessert table and dessert recipes from different countries

How to choose the right dessert recipes?

Dessert recipes

Conclusion

List of information sources

desserts

Deshay ́ rt (from French desservir - "clear the table") - the final dish of the table, to get a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies.

As a dessert, confectionery products can be served: cakes, cookies, waffles, muffins, pies; various types of sweets, marshmallows, whipped cream dishes; sweet fruit and berry mixtures (the so-called fruit salads); juices, soda waters, compotes, kissels; sweet milk, chocolate and fruit and berry mousses, creams, jellies; ice cream and ice cream desserts; dessert can be tea, cocoa, coffee, coffee with ice cream (caf é glac é); special dessert wines - in a word, everything that can be served for the "third".

Story

Ice cream

dessert chocolate cake recipe

Only the desire of people for a miracle can explain the appearance of ice cream about 4,000 years ago in hot Mesopotamia, where noble people had "ice houses" to store ice. Ice was delivered to the table of the Egyptian pharaohs along the Nile. It is known that in the 5th c. BC. in Athens they sold snow balls with honey and berries. For Nero, they collected snow from the tops of the mountains and prepared fruit ice with honey and nuts. In the 4th c. BC. the Persians were able to build structures where ice collected in winter or brought from mountain peaks was stored all summer. It was in Persia that the prototype of modern ice cream appeared - a dish of frozen rose water, saffron, fruit and thin strips of dough resembling vermicelli.

The ice cream maker was invented in China long before the advent of refrigerators. The ingredients were placed in a large container with a mixture of ice and saltpeter. In France, instead of saltpeter, they began to use salt. The principle of operation of the first "ice creamers" is simple - since salt water freezes at a temperature below zero, mixing a large amount of ice with salt helps to cool the sweet mixture to zero temperature, which is quite enough for ice cream. The first ice cream recipe was published in an English cookbook in 1718. In the middle of the 19th century. ice cream in England became available to everyone, as a large amount of ice was transported from Norway. In Russia, the favorite dish in the heat was planed milk frozen in the cellar.

Thanks to ice cream, the drink cream soda (short for ice cream soda) appeared. Ice cream was the only thing permitted on Sundays in 19th-century Puritan America, when alcoholic and soft drinks were banned. The conical ice cream waffle cone appeared in America in 1904. According to legend, the ice cream seller ran out of cardboard plates at the fair. A Syrian waffle vendor who worked nearby and was suffering from a lack of customers offered to cooperate and sell ice cream in rolled waffles.

In the 1950s, it was discovered that it was possible to double the amount of air in ice cream and thus reduce the amount of milk in each serving. Around the same time, industrial and affordable home refrigerators appeared, making ice cream a cheap treat. Today, the United States is considered the leader in eating ice cream, where each person has 23 liters of ice cream per year.

Cold desserts are not limited to milk ice cream. In the East, cold drinks are popular: sweet sherbet (made from low-fat milk, juice and sweet fruits) and sorbet (fruit puree without dairy products). In Italian cuisine, there is a dessert made from low-fat milk and eggs (gelato) and a sweet cream made from full-fat milk and yolks. A Malaysian dish called ice kasang is made with syrup, ice, red beans and condensed milk.

Chocolate

The history of sweets began at least 4,000 years ago with Egyptian desserts described in extant papyri. It is established that candied fruits were sold in the markets in 1566 BC. The world learned about chocolate when the ancient Mayan and Aztec tribes discovered the wonderful properties of cocoa. Appearing in the Amazon or Orinoco valleys, chocolate remained unknown in the Old World for a long time.

In 600 BC The Maya migrated to the northern part of South America and set up the first cocoa plantations in the territory of modern Yucatan. There is a version that the Maya were familiar with cocoa for several centuries before, using wild cocoa beans for billing and as a cash equivalent. It is not known who exactly invented the first chocolate. Both the Maya and the Aztecs made xocoatl from cocoa beans. According to the Aztec legend, cocoa seeds came to earth from paradise, so it gives strength and wisdom to all who eat its fruits.

The Aztecs believed that the god Quetzalcoatl, who arrived on earth on a ray of the morning star, brought a cocoa tree as a gift to people and taught them to fry and grind its fruits and prepare a nutritious paste from which you can make a drink chocolatl (bitter water). To change the taste of a bitter drink, the Aztecs added pepper and other spices to it. The modern word "chocolate" is thus derived from the May word "xocoatl" (cocoa) and the Aztec word "chocolatl". In the language of modern Mexican Indians, the word "chocolatl" has been preserved, denoting foam with water.

For centuries, chocolate has existed only in liquid form. This drink was part of magical rituals and marriage ceremonies. Some ancient Mexican tribes believed that chocolate was patronized by the goddess of food, Tonacatecuhtli, and the goddess of water, Calciutluk. Every year they made human sacrifices to the goddesses, feeding the victim cocoa before they died.

The Swedish naturalist Carl Linnaeus, who classified plants, changed the ancient name of cocoa to "theobroma", which translates from Greek as "food of the gods". It is believed that Columbus was the first to bring cocoa to Europe. From his fourth trip to the New World, he brought cocoa beans as a gift to King Ferdinand, but against the background of other treasures, "food of the gods" was not given due importance.

The first European to try the original chocolate was Cortez, who visited Emperor Montezuma in Mexico. Montezuma drank nothing but iced chocolate with vanilla and other spices. Montezuma's custom of drinking a cup of chocolate before entering his harem led European doctors to believe that chocolate was a powerful aphrodisiac. In 1528, Cortez presented cocoa beans to King Charles V. It so happened that the Spanish monks began to make chocolate according to an Indian recipe and kept it a secret for almost 100 years. When chocolate became known outside the walls of the monasteries, Spain began to grow cocoa trees in its many colonies and made huge profits from the sale of chocolate.

Italian traveler Antonio Carletti brought cocoa beans to Italy in 1606. In 1615, Princess Maria Teresa of Spain gave chocolate to her fiancé, Louis XIV. When Spain lost its power and monopoly on chocolate, it began to be made throughout Europe - in France, Italy, Germany and England.

The first café serving chocolate was opened in London in 1657. Chocolate was the drink of the rich and cost up to 15 shillings a pound. Like the Maya, the fruit of the cocoa tree has become a currency in some countries. In Nicaragua, you could buy a rabbit for 10 cocoa beans and a good slave for 100. Leading doctors of the 17th and 18th centuries. prescribed chocolate to their wealthy patients as a tonic and a cure for many diseases. Chocolate was commonly prescribed to children and men, adding milk, wine, spices, and even beer to the drink.

In 1674, soft chocolate appeared in the form of bars and rolls. The first chocolate bar was made by Fry & Sons under the brand name Chocolat Delicieux a Manger. The first milk chocolate appeared in Switzerland, after which the Swiss company Nestle gained popularity. In 1879, Rudolf Lindt from Bern produced chocolate that melted in your mouth. He invented conching - a method of slowly heating chocolate - and began to add more cocoa butter to his products. The first chocolate with filling appeared in 1913.

In the middle of the 18th century chocolate became cheaper and more accessible to all segments of the population due to the expansion of plantations and the mechanization of production. The invention of the cocoa butter press in 1828 improved the quality of chocolate and made it even more affordable. During the Industrial Revolution, the industrial production of chocolate began. In 1765 chocolate appeared in North America.

Isaac Disraeli wrote about chocolate: "The Spaniards brought chocolate from Mexico, where it was a coarse mixture of ground cocoa beans, Indian corn and spices. The Spaniards liked the nutritional value of chocolate and improved the drink with sugar and flavorings."

According to Nestle, chocolate owes its popularity to four events: the discovery of cocoa powder in 1828, the reduction in excise taxes, the improvement of transportation, and the invention of solid chocolate. Arthur Knapp, researcher of the history of chocolate, notes the special importance of the invention of the press for pressing cocoa beans.

In the 19th century, Venezuela was the leader in the production of cocoa beans, now half of the cocoa is grown in Brazil and Cote d Ivoire. The United States is now considered the leader in the production of chocolate; In terms of chocolate consumption per capita, Switzerland ranks first. Around the world, 600,000 tons of chocolate are eaten every year. Chocolate production is one of the most profitable branches of the food industry.

In 1980, the world was shocked by the history of industrial espionage. An apprentice from the Swiss company Suchard-Tobler unsuccessfully tried to sell the chocolate recipe to manufacturers from Russia, China, Saudi Arabia and other countries.

Chocolate is one of the few products that has survived the transformation from the bitter drink of the Indians to the refined dessert of the nobility and the product of mass consumption, produced in the widest range. In addition to taste and commercial value, chocolate has the ability to cheer up and give strength.

Marzipan

The name of this ancient dessert is translated from German as "March bread". Basically, marzipan is a mixture of grated almonds and powdered sugar. Other nuts are not suitable for this dessert. The oils contained in almonds allow complex shapes to be formed from the sweet nut mass without the use of gluing additives. Marzipan figurines can be painted and glazed.

Marzipan is traditionally considered an aristocratic sweet and a sign of good taste. There are several museums in Europe dedicated to this dessert. Marzipan is not just tasty figures, but also a source of vitamin E, which is good for the nervous system and skin. The daily requirement of vitamin E is found in only 20 almonds.

According to legend, the Italians invented marzipan in the 10th century, when there was a crop failure for all cereals, and they had to replace flour with almonds, which, oddly enough, gave a good harvest. The French claim that they invented marzipan, while the Sicilians insist that they first learned about marzipan from the Saracens. In Spain, marzipan was made back in the 8th century, adding pine nuts, lemon zest and fruits to it. In Holland, marzipan is made with egg white, lemon juice and liqueur. In Germany, marzipan is associated with Christmas. German confectioners know about 200 marzipan recipes.

Oriental sweets

You will not surprise a modern person with sweets, but in ancient times, when sugar was a rarity, oriental sweets were equal in price to gold. The Arabs attributed magical powers to sweets. Oriental dishes owe their sweetness mainly to honey and juices of sweet fruits that do not grow in the middle lane. Candied fruits, spices and caramel are the hallmark of oriental desserts.

Turkish delight (translated from Turkic - light pieces) was made from fruits, rose water, honey, crushed almonds and starch. Its history spans several millennia.

Marmalade is a late European variety of Turkish Delight where there is less sweetness and more fruit. The name of marmalade comes from the Portuguese word "quince", as the first marmalade in Europe was brewed from quince juice. In England, orange jam is called marmalade.

Zephyr is an ancient oriental delicacy made from sugar and egg white. The French called this recipe meringue, and the dish with the addition of fruit puree began to be called marshmallow.

Baklava (baklava) is made from puff pastry, which is rolled into the thinnest layers, smeared with nut-honey mass, baked and soaked in syrup.

Halva appeared in the 5th century. BC. on the territory of Iran. The original halva was made from sugar, nuts and soap root. Such halva was airy and melting in the mouth. A variety of halva is koskhalva made from egg whites, molasses, poppy seeds, raisins or nuts.

Nuga was considered the delight of the padishahs. It was made from sugar syrup with egg whites, candied fruits and nuts and flavored with vanilla and lemon zest.

Sherbet is a cold dessert. It can be liquid and thick, like ice cream. Sherbet is made from the juices of various fruits, so it not only cools, but also saturates the body with vitamins and minerals needed in the heat.

Paste

Pastila is very similar to oriental sweetness (Turkish delight), but is considered a Russian national delicacy. Pastila has been known since the 14th century. It is possible that the method of its preparation was borrowed from the East, but the main ingredient of the marshmallow was Russian Antonov apples or sour wild apples. The most famous Russian marshmallow was Belevskaya, the recipe of which was invented by the merchant Prokhorov, who loved baked apples. Later, recipes for marshmallows from raspberries, lingonberries, mountain ash, currants appeared, but these berries contain little pectin and do not form such a dense mass as apples. Berry marshmallow was more often used as an addition to apple marshmallow in the preparation of puff pastilles.

In the 15th century, protein was added to marshmallow to give it a white color. Pastila with protein was more resilient and firm. The secret of the Kolomna white marshmallow was kept secret until in the 19th century the French, who knew about the properties of protein, surpassed the Kolomna confectioners by adding not just proteins, but whipped proteins to the apple-fruit puree. The result was an even more elastic mass, called the French marshmallow.

At first, marshmallows were made from honey, and only from the 19th century did sugar begin to be used. Due to the crystallization of sugar, the marshmallow became strong and retained its shape. Sugar apple marshmallow has won recognition all over the world. It was produced in dozens of varieties and exported to Europe. In Paris, London and other European capitals there were shops selling Russian sweets. Pastila was no longer cooked at home when Russian stoves disappeared. Marshmallow requires decreasing heat for 2 days, which is now possible only in factory conditions. Unfortunately, it is also unprofitable for factories to produce marshmallows due to the large time costs.

Tiramisu is the most famous Italian dessert. Its name translates as "pull me up", which reflects the high spirits during and after serving this dessert. For the first time, tiramisu was prepared for the Tuscan Archduke. Then this airy sweetness was called "Duke's soup". The modern name for the dessert was given by the Venetian courtesans, who noted its ability to cheer up.

Real tiramisu can only be tasted on the Apennine Peninsula, because only there they make delicate creamy mascarpone cheese - the main ingredient in tiramisu. Other elements of true tiramisu are savoiardi biscuits and Marsala wine.

A simplified version of the Italian dessert is called tiramisu in Russian. Italian ingredients can be replaced with sour cream, biscuit and cognac or liquor. It does not need to be baked, it is enough to cool it in the refrigerator.

Birthday cake

The first known cake for special occasions is considered to be the wedding cake. Even the ancient Romans ended the wedding ceremony by breaking a thin wheat cake cooked with wine over the bride's head, which symbolized good luck and a quick addition to the family. The same ancient tradition exists among the Brahmins and many European nations.

In medieval England, guests brought homemade cakes to a wedding, built a tower out of them (very similar to modern multi-tiered wedding cakes), and the newlyweds kissed on top of this tower. By the way, the custom of crowning the wedding cake with figurines of the newlyweds comes from this kiss. This cute custom was gradually forgotten when one confectioner came up with the idea of filling all the pies brought by the guests with icing, forming a single cake.

In France, a wedding cake was made from small round cakes stuffed with cream and doused with caramel. Hardening, the caramel kept the shape of even a very large structure. Each guest was served a few balls, breaking them off from the pie. Another type of French birthday cake is a puff cake made from thinning layers. Such a cake was the highlight of the program and was served at the end of the holiday.

In Japan, newlyweds who do not have the funds for an expensive wedding cake used a dummy. It could even be "cut" by inserting a knife into the slots. In India, sometimes they use a "blank cake", which is covered with icing. Guests are treated to pieces of glaze and fruit. In Russia, weddings did not take place without a round loaf, symbolizing the sun. The cutting of the wedding cake by the newlyweds had a sacred meaning among many peoples. Today, the wedding cake plays only the role of table decoration or serves as a couple's self-expression.

Gingerbread

Another symbol of the holiday is a gingerbread baked from dough with the addition of spices (hence the name), jam, honey, nuts and raisins. Gingerbread appeared during the Neolithic, when our ancestors learned how to bake bread and experimented with various flavors. The most ancient gingerbread is honey. Cakes baked with honey were known to the Egyptians and Greeks. The Germans improved the ancient recipe and still bake honey gingerbread for Christmas.

In Russia, the first gingerbread was also honey. The first mention of "honey bread" refers to the 9th century. The first Russian gingerbread about half consisted of honey. They were baked from rye flour with the addition of berries, fragrant herbs and roots. They acquired their modern name in the 13th century, when spices from India became available. Traditionally, black pepper, orange (bitter orange), mint, anise, ginger, cloves and nutmeg were added to the gingerbread. Each locality had its own recipes for gingerbread. The most famous have always been Tula and Korensky (from the Root Desert) gingerbread.

The most ancient way of making gingerbread was hand molding. Later, cut-out gingerbread baked in molds appeared, and printed ones, on which a pattern was applied using a board. In Pomorye they make kozuli - richly decorated and painted fancy-shaped gingerbread.

The history of the origin of cakes

Cake holiday head! So, paraphrasing a well-known expression, we can briefly characterize our attitude to the cake. After all, if you think about it, then really, what celebration or anniversary is complete without this culinary masterpiece? What kid can imagine their birthday without blowing out the candles on the cake? Fortunately, today's confectioners offer cakes for every taste and color, and for the originals there is an opportunity to order a sweet surprise with the image of the birthday man himself.

Today it is impossible to say with certainty where and who invented the cake. Some culinary historians tend to conclude that the first prototype of the cake originated in Italy. Linguists believe that the word cake itself, translated from Italian, means something ornate and intricate, and associate it with numerous cake decorations from a scattering of various colors, inscriptions and ornaments.

Others adhere to a different theory of the origin of cakes. Everyone knows the most delicious sweets of the East, which can make even a sophisticated gourmet bow before their exquisite taste and enchanting aroma. The followers of this idea found out that the ancient culinary specialists of the most mysterious part of the world prepared desserts using milk, honey and sesame seeds. Yes, and in shape they resembled those cakes that we used to see on our tables.

Whatever the opinion about the origin of the first cakes, one cannot but agree with the statement that France is the trendsetter in the world of dessert. It was there, in small coffee shops and cafes, that once appeared, the cake conquered the whole world. It was French chefs and confectioners who for many centuries dictated the trends in serving and decorating this sweet masterpiece. It is not surprising that in this country of love and romance, the most famous names of desserts appeared that still caress our ears: meringue, cream, caramel, jelly and biscuit.

Nevertheless, regardless of who invented the cake, each country has its own traditions and recipes for baking this dish. Cakes are prepared on special occasions, and each of them differs in form and content. A lot of curiosities and interesting facts are connected with cakes. Some of them were even recorded and included in the Guinness Book of Records.

For example, the highest cake was made in the United States of America, Michigan. It towered over the table by more than thirty meters and consisted of a hundred tiers. The heaviest cake was also baked in the USA, only in the state of Alabama. This miracle weighed more than fifty tons. One of the main parts of this masterpiece was ice cream, and its shape resembled the image of the state on a geographical map.

But the longest cake was made by Peruvian chefs. Its length was two hundred and forty-six meters. It was decorated with an abundance of candied fruit and cream roses. Then it was divided into fifteen thousand pieces and treated to all the children of Peru who celebrated their birthday this month.

Russia also did not stay away from sweet records. Our confectioners made the largest cake for the birthday of the most famous department store in Moscow, GUM. The cake was decorated with a huge amount of jam and marzipans. Its height, which was recorded by invited experts from the administration of the Guinness Book of Records, was three meters, and its weight was three tons.

If you look back several centuries ago, then in Russia the concept of a cake did not exist. From ancient times in Russia they baked a wedding loaf. Of course, it was not a full-fledged cake, but at the same time it was the most festive and elegant cake. "Bride's pie" was made only in a round shape. This is also due to the fact that our ancestors put a certain meaning into this form. The circle symbolized the sun, which means well-being, health and fertility.

The wedding loaf was richly decorated with various braids, braids and curlicues. Sometimes figures were placed in its center, which denoted the newlyweds: the bride and groom. It was customary to serve the pie at the very end of the celebration; it served as a kind of sign for the guests.

A similar custom of baking a wedding cake existed in ancient Rome, only there it was crumbled over the head of the bride, also putting wishes and parting words to the young people into this action.

Today, a wedding cake is a separate and very important component of any confectionery everyday life. More recently, Russian weddings were treated with ordinary cakes. But the custom of specially baking and ordering huge desserts, consisting of several tiers, richly decorated with fruits and cream, came to us from America. And there he got, of course, from the countries of Europe.

It was in London that the first multi-tiered cakes appeared. Such cakes are sometimes brought into the hall where the celebration is taking place, on special carts, due to their particular fragility and, of course, a lot of weight. And the very procedure of cutting off the first piece has been surrounded by a halo of pomposity since the eighteenth century.

Modern cakes are decorated with marzipans, meringues, meringues, chocolate, fruits. The choice and riot of colors of decorative elements is limited only by the imagination and taste of the confectioner.

Have you decided to decorate the cake in an unusual way? And surprise your guests? Make chocolate rose petals. Despite their fragility, they can be easily made by yourself. To do this, dip real rose petals in melted chocolate. When it hardens, carefully remove the resulting chocolate petals and decorate the dessert with them.

In order for your glaze to acquire a bright shade, it can be colored with natural dyes. So to give the glaze a pink or rich red hue, add a few drops of beetroot juice. In order to make the glaze yellow or lemon, pour a few tablespoons of orange juice into it. In this case, the icing will turn out not only beautiful, but also tasty.

In order for the glaze to lay on the surface of the product in an even layer, you first need to add a little butter to it.

Often, when cutting cakes, especially large ones, all their beauty is lost. Drawings crack, break, roses fall or are unevenly cut. To avoid such troubles, you can first cut the cake, and then decorate each piece separately.

For true sweet tooth who prefer everything chocolate, including cakes, we can advise:

The easiest and most popular way to decorate a cake with chocolate is to grate it. To do this, you can use absolutely any chocolate, bitter, milk, white or with nuts. The tile is pre-cooled in the refrigerator, and then rubbed on a grater. The resulting chips and sprinkle the cake.

Chocolate lace. This cake decoration looks very impressive and elegant. To make chocolate lace, melt chocolate and use a pastry syringe. Again, you can take any chocolate, but always without various additives, nuts, raisins, etc. Prepare a sheet of waxed paper, create a pattern on it from intricate weaves of lines and patterns. Let cool and dry, and then peel off the paper very carefully. By the way, resourceful housewives advise that if you do not have a culinary syringe, use a regular plastic bag with a cut corner.

Chocolate curls. With this decoration, the cake looks more airy and festive. Making such a decoration is also easy. Take a bar of chocolate at room temperature. Compliance with this requirement is very important, the success of the result depends on it. If the chocolate is warm, then the curls simply will not work, and if it is very cold, then they will break, which will also not look so aesthetically pleasing. Next, take a sharp knife and, as it were, plan the edges of the chocolate bar. The longer the edge, the curls will be more ornate.

But let's return to the history of cakes and tell a little about the origin of such famous creations of culinary art as the Sacher cake and the Napoleon cake.

Cake "Sacher"!

This cake was first served at the table of the Austrian king, and was invented or first baked by Franz Sacher. Therefore, the cake got the name of a famous chef in its name. Or the chef became famous for his sweet creation. The story behind this cake is quite funny. Once an Austrian prince and a nobleman respected at court called his subjects and asked: this evening I want to treat my guests with something new and unusual. But, ironically, it was on that day that the chef of the court kitchen fell ill and it so happened that there was simply no one to cook the cake. Many were frightened, only Franz Sacher decided to fulfill the will of the king. The cake consisted of chocolate cakes covered with chocolate icing, and under it was a delicious orange jam. The recipe for this cake, even at that time, was not something secret, but only the young Sacher could cook it so tasty and unusually.

Napoleon cake"

There are several theories about the origin of this delicacy. According to one of them, the Napoleon cake got its name from the city of Naples, where it was prepared. According to another legend, the "Napoleon" cake was specially designed and baked on the occasion of the celebration of the centenary of the victory over Napoleon's troops near Moscow. The best minds of confectioners working at the homes of aristocrats worked on this miracle of cooking. The cake consisted of many thin layers smeared with sweet cream. The cake became a kind of symbol of Russia's victory over Napoleon.

But this truly heroic cake survived not the best of times. In the post-revolutionary era during the NEP, he began to serve as an appetizer in taverns and low-grade eateries. His appearance was careless, and cutting this cake in the presence of guests was considered simply indecent. Therefore, educated housewives cut it in the kitchen away from prying eyes and only then served it on the table.

In many ways, such a deplorable state of this glorious cake was due to the lack and high cost of products. The cream was prepared using cheap flour, and the technology was violated when baking cakes.

Time passed, customs changed, but the Napoleon cake still remains a favorite. Now the recipe for this delicacy is passed down from generation to generation. And every Russian family has its own special secret on how to make Napoleon cake tender and very tasty.

Interesting facts about desserts

Ø Real gourmets and gourmands of gourmet sweet dishes prefer desserts, which include one ingredient that only wealthy customers can afford. This ingredient is a gem! It is added to the dessert as a decoration and a sign of the quality of the served dish. A variety of desserts in the world can boast of such a "zest".

The cost of such a dessert can reach several thousand dollars!

Ø When ordering a strawberry dessert at the old Arnaud's restaurant in New Orleans, do not forget to look at the price tag: on a special order for $ 1.4 million, the restaurant's chef will prepare a signature dish for you - strawberries marinated in port wine with mint and cream, decorated with a gold ring with a 5-carat pink diamond owned by the prominent British financier Sir Ernest Cassel, enjoy this splendor accompanied by live jazz in a private room inside the restaurant or on the balcony overlooking the famous Bourbon Street.

Ø Restaurant Wine3, located in one of the resorts of Sri Lanka, has been trying to ruin its visitors for 14.5 thousand dollars for a year now, for which they offer The Fortress Stilt Fisherman Indulgence, a luxurious dessert. The dish consists of Italian cassata (a Neapolitan type of ice cream with lollipops, dried fruits and nuts) made of golden leaf with Irish cream flavor. Mango, pomegranate and sabayon with the addition of champagne are located inside a fragile structure imitating a fishing net, and a chocolate structure with a fisherman sitting over a large aquamarine joined the cake.

Ø World-famous chef Pierre Herme creates the most amazing macaroons, the cost of which is more than 7.5 thousand dollars. In addition to the traditional chocolate ganache, the chef adds rare spices and additives, such as fleur de sel and balsamic vinegar, to the composition of the cookies, thanks to which the dessert acquires a refined and unusual taste.

Ø "Sultan's Golden Pie" is a delicacy that is not so dramatically expensive, but it promises to pamper your receptors no worse than previous desserts. Crafted within 72 hours, the cake is a brick of edible 24-carat gold that hides juicy apricots, pears, quince, figs marinated in Jamaican rum and finely chopped black truffles. The dessert is served in a custom-made sterling silver box with a gold seal. Price - 1 thousand dollars.

Ø Bangkok's Lebua Hotel's Italian restaurant indulges in a mix of delicacies: sherbet from Louis Roederer Cristal Brut 2000, edible gold leaves, a small glass of creme brulee and Perigord truffles, chocolate strawberry mousse and a slice of delicious chocolate cake. To feel the heavenly sweetness of the dessert is offered in contrast with a glass of Moyet Tres Vieille Grande Champagne No. 7. Cost - $640.

Ø Knipschildt Chocolatier's Madeleine Truffle chocolate balls are $250 each and consist of French Valrona chocolate and fresh cream whipped for 24 hours with vanilla chips and pure truffle oil, dipped in chocolate and cocoa powder. The process of creating sweets takes a lot of time and effort, so they are prepared only to order and served in a silver box with a personal note from the confectioner Fritz Knipschildt.

Ø Chef Marc Guibert of the Lindeth Howe Country House has created the world's most expensive dessert. They became a chocolate pudding with champagne jelly and expensive cookies, decorated with pieces of gold and a 2-carat diamond.

Ø In honor of the famous ballerina Anna Pavlova, who toured Australia in 1926, a dessert was named - meringue cake with fresh fruit. The exact time and place of the invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

The right dessert recipes

Variety of dessert recipes

There are a lot of types of desserts in modern and traditional cooking. But all dessert recipes can be divided into several large categories:

Cold: The temperature of these desserts is quite low.

Features of the dessert table and dessert recipes from different countries

In order to competently arrange a table for dessert, it must be prepared either separately from the main table with dishes, or first remove all the dishes, all remaining products from the main table. Most often, alcoholic drinks are served with dessert, such as semi-sweet or sweet wine, liquor, but this is not a strict rule. In addition, for the dessert table, all fruits served should be placed in large vases. If dessert recipes do not involve fruits (for example, jelly), then each person uses their own dessert dishes, designed for one serving. Another option for serving the dish is a large plate designed for all guests.

In different countries of the world, dessert recipes are diverse and unique. Therefore, desserts from Italy, Greece and other countries are often prepared.

How to choose the right dessert recipes?

There is no exact answer to this question, but some recommendations can be given. Firstly, the selected dishes must be acceptable to all family members, that is, before cooking, you must carefully study the ingredients that make up the composition.

With all its diversity, conventionally dessert recipes can be divided into three main types:

)polyingredient;

)complex in texture.

Mono-ingredient dishes usually consist of one main fruit, which is baked or chopped in a fancy way. It is served with a side dish in the form of mint, flowers or a special soft sauce with ice cream. On the Delicious.ru culinary portal, you can find recipes for such desserts in this section.

Poly-ingredient dishes are already more difficult to prepare, since they consist of two or more components, which must necessarily be combined with each other. It can be a cocktail glass filled with fruit salad or ice cream made by one's own hands. Delicious and easy dessert recipes for children can also beautifully diversify the festive table by making multi-tiered compositions of fruits and ice cream.

Texture dishes are not only about laying out ready-made ingredients as a garnish and decoration. They can also be served with pastries or fancy iced chocolate arrangements. Dessert recipes with similar additional gastronomic accessories can also be found in the collection of our portal. In addition, you can combine them with each other, thereby creating your own dish.

Dessert recipes

Ø Pickled fruit sweets

Ingredients:

o Fresh pears - 4 pieces.

o Fresh apples (sweet variety) - 2 pieces.

o Granulated sugar - 1 cup.

o Citric acid - 1 teaspoon.

o Peppercorns - 10 peas.

o Carnation (buds) - 5 pieces.

o Filtered water - 1 glass (200 ml).

Cooking:

Pour water into a small saucepan, add sugar, citric acid, pepper and cloves.

Bring the marinade to a boil, reduce the flame, place the pears, previously cut into slices, into the pan.

Boil for three minutes, put the pears in a small jar, add slices of sweet apples, pour the marinade until the slices are completely immersed.

Leave fruit to cool completely. Then take the slices out of the marinade. Melt a bar of dark chocolate in a water bath.

Using a fork, dip each piece into melted chocolate and place on a parchment paper-lined table.

Place the "fruit candies" in the refrigerator to set the chocolate.

Ø Winter dessert "Snowballs"

Ingredients:

o Fresh milk - 375 ml.

o Chicken egg - 2 pcs.

o Granulated sugar - 2 tablespoons.

o Vanilla sugar - 1 teaspoon.

Cooking:

Separate whites from yolks. Proteins thoroughly beat in a strong foam (do not use enameled dishes!). Add 1 tablespoon of sugar to the whipped proteins, mix for a short time until the sugar crystals dissolve.

In a separate saucepan, heat milk to a boil, dissolve vanilla sugar (a teaspoon) in it. Reduce the fire to a minimum. Using a teaspoon, form a lump of protein foam, which is lowered into hot milk. Milk can contain no more than three or four lumps. "Snowballs" should increase in size. Carefully remove the finished lumps to a plate. At the same time, their volume will decrease slightly. Thus, it is necessary to use all the whipped proteins.

To prepare the sauce you will need: mix the remaining yolks with sugar. Add two tablespoons of milk from the refrigerator. Stir. Add the resulting mixture to the hot milk that remains on the stove, boil. Put the snowballs in bowls or other dishes, pour the sauce over the "snowballs" in a thin stream.

Cool the dish in the refrigerator for at least 120 minutes before eating.

Ø Glazed curds

Ingredients:

o 500 g cottage cheese (rustic crumbly)

o 100 g sour cream

o 2 eggs

o 1 tablespoon semolina

o 0.5 cup sugar

o vanilla

o 100 g chocolate for glaze

For filler:

o 2 tablespoons cocoa (nuts, raisins, candied fruit, chocolate)

Cooking:

Mix cottage cheese, sour cream, eggs, semolina, sugar, vanilla.

Grind everything with a blender to get a homogeneous mass.

Add filler to this mixture (to taste).

Cover the form with foil and lay out the prepared curd mass.

Smooth out the surface of the curd mass.

Place this mold in another mold that is larger and has high sides.

Pour water into a large mold up to half the height of the mold with curd mass.

Place the molds in the oven and bake the curd mass for 30 minutes at 160°C.

Remove the molds from the oven, cool, and then place in the freezer for 30-40 minutes.

Carefully turn the cooled curd mass onto a board, free from foil.

Wet the knife in hot water and cut into sticks, the size of which should correspond to the size of classic glazed curds.

Melt the chocolate in a water bath and carefully pour it over the prepared sticks

dessert salad

Ingredients:

o 4 large oranges

o 4 apples

o 1 cup cranberries

o 1 large bunch of white grapes

o 300 g chicken ham

For sauce:

o 100 g soft goat cheese

o 100 ml cream

o 2 lemons

o 3 tablespoons lemon juice

o 1 teaspoon poppy

Carefully cut the oranges in a zigzag pattern into two halves. Separate the fruit pulp from the peel with a spoon. Divide the orange into slices and cut into small cubes.

Wash the apples, choose the core with stones, cut the apples into small cubes too.

Wash cranberries, put on a sieve, let drain.

Wash the grapes, separate the berries from the branches. Dry the berries.

Cut ham into cubes

Mix prepared apples, orange pulp, grapes, cranberries and ham in a bowl.

Arrange the salad in bowls of orange halves.

Prepare the sauce. To do this, mix goat cheese and cream in a blender. Add the finely grated zest of two lemons, lemon juice and poppy seeds.

Dress the salad with the resulting sauce and garnish with a sprig of parsley.

Ø Sweets "Raffaello" homemade

Ingredients:

o Butter - 0.5 packs.

o Creamy waffles (with filling) - 1 pack.

o Coconut shavings.

o Condensed milk - 0.5 cans.

o Almonds (whole) - 100 gr.

o Vanilla sugar.

Cooking:

Soften the butter (do not melt!).

Add sugar (a pinch), coconut flakes (2 tablespoons), condensed milk to the butter, beat thoroughly with a mixer.

Put the resulting cream in the refrigerator, keep there for about five hours.

Wafers need to be finely chopped.

Take the frozen cream out of the refrigerator.

Make small balls from the cream, place one almond nut inside each ball.

Roll the balls in the waffle crumbs, then in the coconut.

Put the prepared sweets in the refrigerator to harden.

Serve candies directly from the refrigerator.

Ø Revan

Ingredients:

To prepare the dough you will need:

o 100 g flour

o 100 g granulated sugar

o 100 g semolina

o 5 eggs

To prepare the syrup you need:

o 300 ml water

o 300 g sugar

o 5 tablespoons cranberries

o vanilla sugar

Cooking:

1. Separate the yolks from the proteins, add sugar, warm water and beat everything with a mixer until a fluffy, porous mass.

Add separately beaten egg whites and, gradually continuing to beat, flour and semolina.

Pour the resulting mass into a baking sheet lined with oiled parchment for baking, and place in the oven for 10-15 minutes. The oven must not be opened until the end of baking, as the product will settle.

Cool the finished revana, cut into squares. Cut the squares diagonally, pour warm syrup.

When the revana is soaked in syrup, serve.

Syrup preparation:

1. Rub cranberries through a strainer. Set aside the resulting juice with pulp for a while.

Pour hot water over the remaining squeezed strainer, bring to a boil and strain through a strainer.

Dissolve sugar in the resulting broth and bring to a boil. Boil for 1-2 minutes, removing the foam, then cool to 40-50°C and mix with cranberry juice.

Ø Sweets a la "Snickers"

Ingredients:

o 300 g dry cream,

o 3 tbsp cocoa powder

o 50 g softened butter,

o 0.5 cup milk or cream

o 400 g of any nuts,

o 1 cup of sugar.

First you need to mix milk, sugar and cocoa. Then put the resulting mixture to heat up on the fire. You need to stir it all the time so that it does not burn. Wait until it boils, then remove from heat, put the butter, previously softened and nuts. Mix well, adding dry cream little by little. When the mixture becomes solid, knead it with your hands. It should be a fairly thick mass.

Put cling film on a dish and pour dry cream. From the resulting mixture, make small balls that put on a dish. If the balls are difficult to roll, you just need to moisten your hands a little with water - the dough will not stick, and the balls will turn out to be perfectly shaped. After you make all the sweets, you need to cover them with cling film and put them in the refrigerator for a couple of hours.

Ø Peanut ice cream

Ingredients:

o Peanut butter - 4-5 tablespoons

o Sugar - 2 tablespoons (or to taste)

o Milk - 50-100 ml

o Ice cubes (from 0.25-0.3 liters of water)

Instructions:

This dessert should not be too sweet, rather just barely, then the taste will be very delicate. Despite the fact that I do not like peanut butter in itself, in ice cream its taste sounds different, very tasty!

In a blender, put ice, peanut butter, sugar, milk.

Beat everything until you get a homogeneous mass.

3. If the ice does not break, add some milk to make it melt a little.

Ø Frozen berry dessert

Ingredients:

For 4 servings:

o 500g mixed frozen berries of your choice

o 500 gr natural yogurt or non-acidic sour cream

o 3 tbsp powdered sugar

Instructions:

Very simple, almost nothing is needed, except for a lot of time so that everything can be frozen qualitatively.

Defrost the berries for 10 minutes at room temperature.

Place the yoghurt, powdered sugar and berries in a food processor and blend for a long time until smooth. Transfer to a freezer-safe container and freeze for 5 hours or overnight if possible.

Serve in glass goblets with cookies, scoop into glasses with a round ice cream scoop.

Ø Carrot ice cream with mascarone

Ingredients:

For 4-6 servings:

o 2 tbsp raisins (optional)

o 450 g carrots

o 250 g mascarpone cheese (see below)

o 100 ml whole milk

Instructions:

Children will never notice the vegetables in this sweet and delicious dessert.

Place the raisins in a small bowl and cover with boiling water. Leave for 10-15 minutes until the raisins swell.

Peel and finely chop the carrots. Steam for 10 minutes until soft.

Transfer the boiled carrots to a blender and beat into a puree. Transfer to a bowl and let cool.

Add mascarpone and milk, beat with a whisk until smooth.

If using dried fruit, drain and add to carrots.

Transfer the ice cream to the ice cream maker and turn it on - this will take about 20 minutes. Transfer to a container and place in the freezer.

On a note:MASCARPONE - Italian fresh white cheese of the type of milk curd made from whole cow's milk with cream, about half of the fat (Milan). It is oily and soft in texture, resembling soft butter in thickness. Mascarpone has a delicate taste and is ideal for preparing various dishes, such as the famous dessert Tiramisu.

Conclusion