We invite you to travel to a dozen and a half countries without leaving your home - without visas, planes, suitcases and signs in foreign metros. In order to hit the road, it is enough to charter a comfortable sunny kitchen with a full set of provisions - and then follow the instructions that you will find in the continuation of this article. You will find recipes for national sweets from around the world - baked goods and confectionery products that are proud of in Sweden, Australia, China, Serbia and other countries. Bright colors, flavor combinations that you couldn’t even imagine: why not, after all, you can explore the world by tasting it!

15 national confectionery products

1. Prinsesstårta (Sweden)

The Swedish princess cake was created in the 1930s by Annie Åkerstrom. She was the teacher of the daughters of Prince Charles of Sweden, Duke of Västergötland. The cake was originally called"Grön tårta" (Green Cake), but the princesses liked it so much that in Annie's cookbook the recipe was published as "Prinsesstårta".

The base of the cake is a sponge cake, followed by layers of raspberry jam, buttercream and whipped cream. To prevent this delicacy from spreading, it is covered with green marzipan on top (hence the name “Grön tårta”). Today, this cake is not only green, in which case it is sometimes called "Prinstårta" (Prince cake).

2. Frog cake (Australia)

The Frog cake was invented in 1922 by Balfours Bakery. It consists of sponge cake, butter cream, and topped with fondant. Initially it was only green, but later the bakery expanded the color range to pink and brown. Today “Frog” can be found in other, “seasonal” colors.

3. Šakotis / Sękacz (Lithuania / Poland)

“Šakotis” appeared during the Polish-Lithuanian Commonwealth. A wooden spit is poured with egg batter, which begins to drip, forming “sprigs”. When they are slightly baked, the spit is again poured with dough.

4. Baumkuchen (Germany)

Baumkuchen is a smooth version of Šakotis, in which the skewer is prepared by dipping the dough into it instead of pouring it over it. In cross-section, the pie resembles a cut tree. Baumkuchen is the hallmark of the city of Salzwedel.

5. Battenberg cake (UK)

History is silent about the origin of this cake. The basis of “Battenberg” are two sponge cakes, traditionally yellow and pink, which are cut into rectangular parallelepipeds and laid in a checkerboard pattern. Apricot jam is usually used to hold the cakes together. The top of the cake is covered with marzipan.

But this version of Battenberg, in my opinion, is a masterpiece:

6. 月 饼 / 月餅 / Mooncake (China)

This gingerbread blew my mind! It seems to me that I can endlessly consider different options for execution.
Mooncake (Yuebing) is a traditional gingerbread eaten during the Mid-Autumn Festival (Zhongqiujie). The hieroglyph for “longevity” or “harmony” is usually depicted on the gingerbread.

The filling of yuebing can be different, depending on the region: lotus seed paste, nuts, sweet bean paste, etc.

Modern mooncakes sometimes deviate slightly from tradition, such as being made from jelly or covered in icing.

7. Red velvet cake (USA)

The base of Red Velvet Cake is a dark or bright red sponge cake made by adding food coloring or beets. Top with cream cheese and buttercream frosting.
Today, the cake is often baked in the shape of a heart. I associate Red velvet cake with Dexter.

8. Ruske kape (Bosnia and Herzegovina, Croatia, Serbia)

The name of this cake is translated as “Russian hat”, because... The shape resembles a ushanka. Inside it consists of alternating chocolate and vanilla layers of biscuit and cream. Drizzle chocolate on top and sprinkle with coconut flakes.

9. Carac (Switzerland)

Carac is a crispy cake, the diameter of which varies from 8 to 25 cm. The filling is chocolate, covered with a bright green glaze on top.

10. Kransekage / Kransekake (Denmark / Norway)

This cone-shaped cake is made of dough rings that are hollow inside.

Overflødighedshorn - a variant of Kransekake, is considered a traditional wedding cake. Overflødighedshorn translates to "horn of plenty".

The cake is filled with chocolate, sweets and other small baked goods.

11. Bolu pandan (Indonesia)

The sap from the leaves of the Pandan tree is used in the preparation of this cake, which gives Bolu pandan its green color. Green dye is also sometimes used to enhance the color. Various options can be used as filling and decoration: chocolate, butter cream, coconut flakes, etc.

12. King cake (USA)

King cake is made during the Christmas festival of Epiphany. In the Louisiana version, the pie is covered with sugar icing in the traditional colors of the Mardi Gras carnival (analogous to our Maslenitsa - farewell to Winter and welcome to Spring): purple - justice, green - faith, gold - power. These colors were adopted in 1892.

13. 发糕 / 發粿 / Fa gao (China)

Typically, Fa gao ("prosperity cake") is made from rice flour and is steamed (rather than baked) until the top comes apart into 4 pieces.

14. Croquembouche (France)

This dessert consists of profiteroles, which are coated with caramel and folded into a cone. Croquembouche was invented in the early 19th century.

15. Fairy bread (Australia)

This unusual “dish” cannot be called either a cake or a pastry. This is a sweet sandwich. White bread is cut into triangles, spread with butter, and the top is tightly covered with confectionery topping. Fairy bread is a favorite treat for children.

Photos, as usual, were found on the Internet.

Dessert (from French dessert)- the final dish of the table, intended to provide a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies (Wikipedia).

Dessert- a sweet dish, fruits, etc., served at the end of lunch. The word was borrowed at the end of the 18th century. Even in the dictionary of 1795 they wrote “desser” (from the French verb desservir - to remove from the table, that is, “the last dish”). The term “dessert” replaced the Russian word “pie”, which had long been used in common parlance to denote any sweet dish (“And the cake was blancmange...” - Alexander Pushkin, “The Young Lady-Peasant”) (Humanitarian Dictionary, 2002).

Note that the name “sweet dish” is still not entirely correct, because dessert is not always sweet. So, in Russian cuisine, black caviar can be served as a dessert, and in French - cheese.

Meringue, otherwise - meringue (from French baiser - “kiss”) - a French dessert made from egg whites whipped with sugar and baked. Cream of tartar or cornstarch (as a binding agent) are also sometimes used.

There are several types of meringue that are used as a top layer for other desserts (French Floating Island, lemon meringue pie, etc.) or as a separate dish. Meringues also differ in the method of preparation.

The so-called “Italian meringues” are prepared in boiling sugar syrup, after which they are used in various cakes or baked separately, and “Swiss meringues” are first whipped over a water bath, and then allowed to cool, without stopping whipping, and then baked.

“Swiss meringues” are most often used for the dessert “Pavlova Cake”. The most common are “French meringues”.

Blancmange - traditional French cold dessert. It is a jelly made from almond or cow's milk, sugar and gelatin. A traditional blancmange recipe includes almond milk, rice flour or starch, sugar and spices (vanilla, nutmeg and others optional). Modern recipes often also include gelatin (or another jelly-forming additive), since its use improves the appearance of the dish: the jelly becomes denser and holds its shape.

Brownie (from English - Chocolate brownie) - chocolate cake, rectangular pieces of sliced ​​chocolate cake with a characteristic brown color. Traditional for American cuisine. Depending on the recipe, it may have the consistency of a cake, cupcake or cookie.

Wagashi - traditional Japanese sweets. They differ from ordinary confectionery products in that they are prepared exclusively from natural ingredients: rice dough, bean dough, oil seeds, rhizomes and similar grain and vegetable products, as well as agar-agar seaweed. In addition, wagashi contains nuts, chestnuts and dried fruits. Some types contain green tea, herbs, and natural flower nectar. For the Japanese, as you know, not only the taste, but also the appearance of any product, including sweets, is important.

Wagashi have a less sweet taste than the sweets familiar to Europeans. They may even seem completely unsweetened to people who are not used to them.

There are many varieties of wagashi: mochi, ekan, manju, uyro and others.

Whipped cream (otherwise known as Chantilly cream or Chantilly cream (from French - Crème chantilly) is a dessert made from sweetened whipped cream, sometimes with the addition of vanilla. This dessert is believed to have been invented by François Vatel, head waiter of the Chantilly castle in the 17th century.

Used in making pastries, cakes and other desserts. Often served with ice cream and used to make ice cream desserts.

Grillyazh (from French - grillage, “frying”) - a French dessert made from fried nuts with sugar. Comes from coarsely ground eastern halva. The same name was given to nut candies produced at several confectionery factories in the USSR and Russia.

Confectioners divide grilled meat into two types: soft, which includes boiled fruits and crushed nuts. The hard one consists of crushed nuts drenched in melted sugar. There are also fruit-grilled candies, where fruit syrup acts as a binding component.

Yekan - national Japanese delicacy. It is a thick jelly-like pastille, the main components of which are red (sometimes white) bean paste, agar-agar and sugar. It can have a wide variety of tastes and colors. Usually sold in tiles.

Calissons - (from French - Calisson) - a French dessert, a traditional Provençal sweet, which is produced in a special factory in the city of Aix-en-Provence. The composition includes almonds, candied fruits and a layer of sugar glaze. The taste is reminiscent of marzipan. The shape is similar to delicate petals, the bottom layer of which consists of unleavened dough, the second is filled with almonds or melon. The dessert is topped with sugar icing.

The name “calisson” is surrounded by many legends, but the most romantic is the one associated with the wedding of the brilliant King René, Duke of Anjou and the modest Jeanne de Laval.

It was these almond-melon sweets, presented among other traditional Aix-en-Provence sweets, that brought a smile to the sad Jeanne. “What are these deliciously delicate boat-shaped sweets called?” she asked. “Ce sont les calines! (These are kisses!),” exclaimed King Rene, delighted with the smile of his beloved. Now les câlins in French means hugs.

Canele (French canelé) - a small culinary product, a signature dessert of Aquitaine and French cuisine in general. Canele has a soft and tender dough, flavored with rum and vanilla, and the outside is covered with a hard caramelized crust. The name comes from the Gascon word canelat, which means flute. Canele has the shape of a small grooved cylinder, approximately five centimeters in height and diameter. The outside of the dessert is crispy and caramelized, and the inside is soft.

Traditionally, canele is consumed as a dessert for breakfast and afternoon tea. However, with the growing number of variations, canelé consumption is also changing. Canelé is often served during liqueur wine tastings.

Traditional canelés are sold in sets of 6 or 10 pieces. Due to their strength, caneles tolerate transportation well.

It is not recommended to use cutlery when eating large canelés. However, this is a good way to avoid getting caramel on your fingers.

Catalan cream (from Catalan - La Creme), or St. Joseph's cream - dessert, a traditional dish of Catalan cuisine. Similar to French Creme brulee, but it is prepared not with cream, but with milk.

The main components are milk, egg (usually only the yolk), sugar. Sometimes spices, cinnamon, vanilla, and zest are also added. Typically, after cooking, the cold cream is coated with sugar and exposed to high heat to turn the top layer of sugar into a crispy crust. Some recipes differ from the classic one and involve the addition of starch or flour.

It gets its second name because it is a traditional dish for Joseph the Betrothed Day, celebrated on March 19.

Clafoutis (from French clafoutis) - a French dessert from Limoges that combines the features of a casserole and a pie. Fruits in a sweet, pancake-like egg batter are baked in casserole dishes or quiches. First place the fruit in a greased baking dish and then pour the batter over it.

Although the classic version of clafoutis is made from pitted cherries, cherries are often placed without pits for ease of consumption or are completely replaced with other berries. There are also apple, pear, apricot, and plum clafoutis (the fruit in this case should be cut into cherry-sized pieces).

Creme brulee - This is a custard cream, similar in consistency to pudding and covered with a crispy caramel crust. The name creme brulee translates as “burnt cream”, because in the classic recipe, after the preparation of the cream is completed, sugar is set on fire on its surface, thus caramelizing the top baked layer.

Creme brulee is considered a French dessert, but there are several versions of its creation. Thus, according to one of them, the first creme brulee was prepared by the British within the walls of Trinity College, Cambridge University in the 17th century.

In France, they are convinced that creme brulee was invented by François Messialo, who was in charge of the kitchen of the Duke of Orleans. The French have a strong argument for this statement: the royal chef mentions the dessert in his book published in 1691. However, for some reason the published recipe strongly resembles Catalan cream. Knowing this, the Spaniards claim that Messialo brought the recipe from a trip to Catalonia, where he most likely tried the wonderful dessert.

A Spanish legend says: in the 16th century, a bishop visited a Catalan monastery, and the nuns did not have the monastery flan to treat the high dignitary. However, without being confused, they hastily prepared a vanilla dessert, and to hide their sluggishness, they covered it with a sugar crust. When the clergyman was presented with dessert straight from the fire, he burned himself and exclaimed: “Crema!”, which means “burns” in Catalan. So this name stuck to the newly invented dessert, which later became known as Catalan cream. Today in Spain it is traditionally served at the festive table on St. Joseph's Day.

Manju - national Japanese delicacy, type wagashi. Most often, manju is a pie made from wheat, buckwheat or rice flour filled with anko (angular beans boiled with sugar or honey). Baked in a mold. There are several varieties: some are round balls with a lot of filling, others are shaped like small flatbreads with a layer of sweet grain beans.

Mochi - a Japanese flatbread made from a special type of glutinous rice pounded into a paste mochigome and rolled into shape. The traditional process of creating these flatbreads is called mochitsuki. The greatest demand for mochi occurs on New Year's Eve. Mochi is also known in Hawaii, Korea, China, Cambodia and Thailand. Does not have a distinct taste or color. Using various additives (coconut milk, mirin, green tea) you can change the taste, and natural dyes can change the color.

Pavlova (from English - pavlova) - meringue cake with fresh fruit, especially popular in New Zealand and Australia. It is made from meringue, whipped cream, the top layer is from berries or pieces of tropical fruit (in New Zealand and Australia they prefer strawberries combined with passion fruit pulp, in the UK - raspberries). You can bake Pavlova in the form of a cake, or in portions, decorating each portion separately.

Named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926. In those years, many brands bore the name of the famous dancer: chocolates, clothes, perfumes.

The exact time and place of invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

Panna cotta (from Italian - “boiled cream”) is a popular Italian dessert. The basis of the dessert is cream, milk, sugar, and high fat content of the products and freshness are required. After heating the ingredients and bringing the mass to a boil, the dessert is poured into molds and placed in the refrigerator for 12 hours. Depending on the density of the finished product, it is laid out either on a plate or served in a bowl.

Initially, panna cotta was prepared like this: cream was heated along with fish bones and fruits and berries were added and cooled. Gelatin is now used instead of fish bones.

Pancakes , or American pancakes, are one of the most common dishes in the United States and Canada. Small round fluffy pancakes, generously sprinkled with syrup, are part of almost any breakfast. Translated, it simply means a cake in a frying pan (pun-frying pan, cake).
The history of the first pancakes is little known to many people; we only know that the first pancakes in America appeared thanks to migrants from Scotland.
Today, American IHOP-Restaurant, well-known McDonalds and many other bistros, cafes and catering establishments necessarily have in their menu pancakes with a variety of additives: berries (blueberries, blueberries, raspberries, strawberries, etc.), fruits (bananas, apples , pears), chocolate, various cereals, honey, etc. Additives can be mixed into the dough or served with ready-made cupcakes.
Pancakes are baked in a small frying pan.

Baklava (or baklava) - a popular confectionery product made from puff pastry with nuts in syrup, widespread in the cuisines of Eastern peoples. A dessert made from paper-thin sheets of dough that are coated with butter and layered in a rectangular baking dish or rolled into cylinders.

The first mention of the sweet dates back to the 15th century: “The tradition of preparing thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in Topkapi Palace, there is a record from the time of Sultan Fatih, according to which the first “baklava” was prepared in the palace in August 1453. They say that the Sultan liked the cook’s invention so much that he ordered his recipe to be immortalized. Since then, baklava has been prepared at every holiday.”

Very popular in Turkey, Armenia and Azerbaijan, it is also in demand in Iran, Tajikistan, Turkmenistan and Uzbekistan, where baklava is traditionally served during the spring holiday of Nowruz.

Baklava is made from many sheets of dough no more than 1 mm thick. The main ingredients are flour, honey, walnuts and butter. The cooking principle is quite simple: sheets of dough are greased with oil and stacked on top of each other, with each layer of sheets sprinkled with nut-spicy filling. High-calorie dessert.

Pelamushi - (Georgian ფელამუში) - a dish of Georgian cuisine, thick jelly made from grape juice and corn flour. Pelamushi is usually served with peeled nuts or kozinaki.

Pelamushi is a traditional sweet dish. It is prepared during the cold season, and is also a must for weddings and large feasts. Each region of Georgia has its own pelamushi, but with different names. Classic pelamushi is made from red grape juice.

Baba (Babu au rhum) - a sweet pastry made from yeast dough with a characteristic shape (high and loose), often with the addition of raisins and vanilla. The top of the baba is sprinkled with powdered sugar or covered with chocolate glaze. The German version of the woman is called gugelhupf (kugelhopf).

The father of the “woman” is considered to be the Polish king Stanislav Leszczynski (1677-1766), the great-grandfather of the French kings Louis the Sixteenth and Louis the Eighteenth. According to legend, the kugelhopf cake, popular at that time, seemed too dry to the king, and it occurred to him to dip it in wine. The king liked the resulting option so much that he decided to name the new dessert in honor of his favorite literary character, Ali Baba. Then they began to use rum instead of wine.

Savoyardi (from Italian - savoiardi - “savoy”, also “lady fingers”) - biscuit cookies of an elongated flat shape, covered with grains of sugar on top. Savoiardi easily absorb liquid and become very soft. Savoyardi is an integral ingredient in many French desserts; in particular, these cookies are used in the preparation of ice cream cakes, Russian charlotte and tiramisu.

Savoiardi were invented at the court of the Dukes of Savoy at the end of the 15th century on the occasion of the visit of the King of France and soon received the status of the “official” cookie of Savoy.

Tiramisu - an Italian multi-layer dessert, which includes the following ingredients: mascarpone, coffee (usually espresso), chicken eggs, sugar and savoiardi cookies. As a rule, the dessert is powdered with cocoa powder. A variation is possible with the addition of walnuts.

Tiramisu is one of the most popular desserts in the world. There are adaptations of the recipe, according to which cocoa powder is replaced with grated chocolate, savoiardi with sponge cake, coffee impregnation with fruit or alcohol (usually Marsala or Madeira), and in some variations, tiramisu can resemble pudding or cake.

It is believed that the name "tiramisu" comes from the Italian phrase tirare mi su - "lift me up." Whether this is true or not, tiramisu really lifts you up and brings you to bliss. The right to be called the birthplace of tiramisu is disputed by Siena (Tuscany), Treviso (Veneto) and Turin (Piedmont). Siena legend says that in the 17th century, Tuscan confectioners invented and dedicated a dessert to the Grand Duke of Tuscany, Cosimo de' Medici, which they called Zuppa di Duca - "Count's soup." And that, supposedly, this particular dessert is the great-grandfather of tiramisu. But, as cuisine historians hint to us, all that remains from this dessert in tiramisu is the idea of ​​soaking the sponge cake. Which is also a lot, because impregnation is one of the foundations of this Italian dessert.

Uiro - also known as Uiro-mochi. This is a variety wagashi- a traditional Japanese gourmet sweet made from rice flour and sugar with a bean base. Rice flour, sugar and water are mixed to form a paste and then the water is evaporated. Uiros are light and sweet, with a chewy texture reminiscent of rice cakes. mochi.

Bread soup - a dish of Northern European cuisine. Bread soup is present in national Danish, Latvian, Swedish, and Finnish cuisine.

Rusks are soaked in boiled hot water, sugar and honey are added to them. When the base is ready, it is heated and fruit slices boiled in liquid sugar syrup and whipped cream sweetened with powdered sugar are added. The soup is served cold.

Cheesecake (from English cheese - cheese, cake - cake) - a dish of European and American cuisine, which is a cheese-containing dessert from cottage cheese casserole to soufflé cake. The first cheesecakes appeared in Ancient Greece.

Cheesecakes are made from Philadelphia cheese. Sugar, eggs, cream and fruit are also used. A mixture of these ingredients is placed on a base of cookies or sweet crackers. Seasonings (vanilla, chocolate) and fruit decorations, such as strawberries, are often added.

In the UK, cheesecake is an unbaked cold dessert that usually consists of a base layer - crushed biscuits mixed with butter and pressed into a thick pancake - and a filling layer - a mixture of milk, sugar, cheese, cream, and sometimes gelatin.

Churchkhela (from Georgian ჩურჩხელა) - Georgian national delicacy. Distributed under other names in Azerbaijan, Armenia and Cyprus. Prepared from nuts strung on a string in grape juice thickened with flour or pelamushi. It has high nutritional properties.

To prepare churchkhela, broken walnuts are put on a thick thread. A thread with walnuts is dipped into the prepared pelamushi, then put on a stick and cooled - this is how churchkhela is obtained.

Charlotte (from French - Charlotte) - a sweet pie made from apples baked in dough. Classic charlotte is a German sweet dish made from white bread, custard, fruit and liqueur.

The idea of ​​classic charlotte was borrowed from the British: charlotte is a type of pudding that is usually served warm. The bottom of the mold is lined with bread soaked in butter or egg mixture. A layer of prepared apples (boiled with sugar or pureed) is placed on top of the bread and covered with a layer of soaked bread. You can make several layers. The charlotte is then baked in the oven and served warm with ice cream, whipped cream or sweet sauces.

Russian charlotte was invented in London at the beginning of the 19th century by the French chef Marie Antoine Care, who was in the service of Alexander the First. Initially, the dish was called charlotte à la parisienne (“Parisian charlotte”), later the dessert became famous throughout the world under the name charlotte russe (“Russian charlotte”). To make Russian charlotte, the mold is lined with savoiardi cookies or ready-made sponge cake and filled with Bavarian cream and whipped cream. Then the dessert should be cooled until hardened.

Strudel (from German - Strudel - “vortex, funnel, whirlpool”) - an Austrian flour dish in the form of a roll of sheet dough rolled into a tube with filling. Dessert strudel is prepared from stretched dough filled with fruit (apple), berries (strawberries, cherries, lingonberries, raspberries, raisins, etc.), cottage cheese (with vanilla), strudel with poppy seeds and cinnamon or other ingredients. The top of the sweet strudel is brushed with melted butter and sprinkled with powdered sugar.

Strudel is usually served hot with vanilla ice cream or whipped cream and chocolate syrup. Strudel goes well with light coffee (like latte) and tea.

1. Marshmallow. The usual name for this sweet is marshmallow or marshmallow. You've probably seen more than once films in which teenagers fry white mastic on sticks over a fire in the forest - this is marshmallow. The recipe for the delicacy came to us from Ancient Egypt, but it was the American Alex Doumak who came to mind to bring the matter to industrial production in the late 40s of the last century. Interestingly, these sweets were originally used to treat sore throat.

2. Donuts Donuts. Who doesn't know the famous Homer Simpson and his pink donuts that he enjoys at work? And who hasn’t heard jokes about the love of American police for these sweets (“Bad cop, you won’t get any donuts!”)? The birthplace of this delicacy was the state of Massachusetts, where more than half a century ago Bill Rosenberg opened his first Donuts store. Now Dunkin' Donuts is one of the favorite cafes of US residents.

3. M&m's. Chocolate dragees in multi-colored glaze with the signature letter M appeared in the USA in 1941 - confectioner Forrest Mars noticed chocolate balls from Spanish soldiers that did not melt in their hands thanks to the glaze. Forrest arranged the supply of sweets to American employees, and this made the delicacy popular throughout the country. The dragees got their name thanks to the financial alliance of Forrest Mars with investor Bruce Murier (that is, M&M means that the company belongs to Murier and Mars). A separate story is the colors of the candies. Each shade corresponds to its own character with its own character.

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4. Peanut butter. It is called one of the symbols of America and is used in almost every dish, for example, not only to make delicious sandwiches, but also for onion and bacon sandwiches (Ernest Hemingway was one of the fans of peanut butter and onion toast). And the 20th US President James Abram Garfield even said: “A man cannot live on bread alone, he must also have peanut butter.”

5. Soda Dr. Pepper. The drink was first offered to customers at Morrison's Old Corner pharmacy in Texas in 1885, then it was a cherry liqueur mixed with medicinal herbs. According to one version, the aspiring pharmacist Charles Alderton was in love with the daughter of Dr. Pepper, but he did not want to give his daughter to a poor young man. However, this love failure inspired Alderton to create a drink that became famous throughout the world.

Find out 5 more famous American sweets

We traditionally consider all these sweets to be the enemies of a slim figure and diet. Read about 5 treats that will keep you on track and lose weight.

Kristina Musatova knew her way around sweets.

1. Oreo cookies. In 1912, Nabisco released the first batch of its famous Oreo cookies in Manhattan. It was a completely new treat - two chocolate cookies embossed with a wreath design and a delicate filling between them. Oreo even got into the Guinness Book of Records as the first brand to get more than one hundred thousand “likes” in 24 hours on Facebook in 2011.

2. Baskin Robbins Ice Cream. The history of foreign ice cream began in 1945, after Irwin Robbins opened the first ice cream store in Glendale (California). Irwin expanded the range of the time's traditional chocolate, vanilla and strawberry ice creams by adding pumpkin pie, blueberry cheesecake and melon flavors. He also became the author of the famous motto “31 days” - customers were invited to try 31 varieties of ice cream for a month, changing flavors on each day of the week.

3. Candy cane lollipops. These cane-shaped Christmas candies, despite their New Year's name, are available any day of the year. In Europe, these mints were used as Christmas tree decorations, along with baubles and garlands. This treat has religious significance: the white color of the candy symbolizes the sinless essence of Christ, the hardness symbolizes the Savior as the reliable foundation of human life, the J-shape indicates Jesus the Good Shepherd, and the red stripes represent the holy blood shed on the cross.

4. Twinkies. The first Twinkies appeared in 1930 thanks to baker James Dewar. At the beginning of its rise to popularity, the cupcake had a banana filling, but during World War II, due to a limited supply of bananas, the company was forced to switch to vanilla cream. This change brought real popularity to the cake. Today the filling has vanilla and banana flavors. Fans of zombies are familiar with this delicacy firsthand, because they are the ones hunted by the hero of the film “Zombieland” Tallahassee.

5. Jelly Beans marmalade. Jelly beans are the most common and favorite type of jelly in America. These are small and bright bean-shaped candies in a hard, sweet shell. American President Ronald Reagan confessed his love for this sweetness - during his reign, he declared Jelly Beans the national pride of the United States.

FOR SWEET:trendy dessert guide

Modern stylish girls are equally well versed in the latest catwalk trends and cosmetic innovations, as well as in a variety of desserts. The ability to distinguish a muffin from a cupcake and choose the best strudel comes in very handy at business meetings and dates in cafes, when visiting pastry shops and during house parties. Do you know everything about the most current and delicious desserts? If not, it's time to fix it!

Explanatory dictionary: types of popular desserts

The names of delicious treats sound so beautiful and tempting... but sometimes they are too mysterious. What is hidden behind the “sweet” words?

Blancmange is a jelly prepared with the obligatory addition of milk.

Gelato is a soft Italian ice cream with low fat content.

Cupcake is a mini-cupcake, often covered with cream or frosting.

Cassata is a sponge cake with various impregnations, additives and decorations.

Macaron is a round almond cookie made from two halves with a creamy layer.

A muffin is a small cake with different filling options.

Mousse is a delicate dessert with the consistency of homogeneous thick foam.

Panna cota is a type of pudding made from cream, sugar and vanilla.

Parfait is a cold delicacy based on frozen whipped cream.

Smoothie is a cocktail puree made from fruits, berries and vegetables pureed in a blender.

Soufflé is a dish containing egg whites whipped until fluffy.

Tiramisu is a dessert with Mascarpone cheese, alcoholic or coffee impregnation.

Fondue is slices of fruit or baked goods that are dipped in melted chocolate.

Cheesecake is a cheese casserole with various additional ingredients.

Strudel is a roll of dough with filling (usually served hot, along with ice cream).

Sweet fashion: current trends in dessert preparation

As the popularity of a healthy lifestyle grows, the word “dessert” is gradually regaining its original meaning: translated from French as “to make something light.” Lush cakes rich in calories are a thing of the past, and they are being replaced by treats made from low-fat dairy products, with a minimum content of sugar and dyes, including many berries, fruits and even vegetables. In addition, desserts are decreasing in size, increasingly becoming miniature and portioned. And when it comes to decorating and serving dishes, two main trends can be distinguished: elegant retro, a return to the classics of European confectionery art - and, on the contrary, a bold fantasy style, for the creation of which some restaurateurs attract famous couturiers.

Dessert-flavored tea: new Lipton products in pyramids

Can anything compare to the taste of your favorite delicacy? Perhaps yes! With Lipton's new products, drinking tea at home in the company of friends will give you no less pleasure than an exquisite dessert in a fashionable cafe. Black tea “Blueberry Muffin” and green tea “Strawberry Cake” are a combination of selected tea leaves with large pieces of ripe berries, creating a delicious taste of mouth-watering sweets, which is fully revealed thanks to the free space inside the pyramid bags. New Lipton in pyramids: so delicious you want to eat it!

Unusual desserts- this is what you can impress a visitor to a cafe or restaurant. Many people believe that when it comes to food, appearance is not the most important thing. Well, these crazy desserts will convince you otherwise. After all, it is precisely these creations that attract tourists to many cafes in Thailand and other exotic countries.

Moreover, our domestic chefs are already adopting this experience: in some restaurants they consider it their signature style to “stun” the client with the sight of an unusual and even frightening dessert.

Homemade potato cake with nuts

Ingredients:

• 750 grams of any cookies (preferably shortbread);
• 190 grams of plums. oils;
• 200 grams of condensed milk;
• Vanillin to taste;
• 18 grams of cocoa;
• 1 teaspoon of liqueur or essence;
• 20 grams of brown sugar for sprinkling;

How to make potato cake at home:

1. Melt the butter in the microwave or over medium heat, add condensed milk and mix all the contents. Grind the cookies and nuts into fine crumbs using a regular rolling pin or meat grinder.
2. In a deep bowl, mix crushed cookies, nuts, a spoonful of liqueur or essence, condensed milk mixed with butter and cocoa. Knead the thick mass thoroughly so that there are no lumps in it. If suddenly the prepared mixture turns out to be not very thick, you can place it in the freezer for half an hour.
3. Using your hands, form oblong or round balls from the resulting mass, which should look like potatoes. Roll each formed cake in brown sugar, cocoa or prepared coconut. So our potato cake is ready at home, you can watch the video of its preparation in the article below. If desired, you can decorate the finished cakes with halves of nuts.

Panna cotta recipe classic

To make this dessert you will need a set of the following products:

• cream - 600 grams;
• vanilla pod - 1 piece;
• sugar - 60 grams;
• gelatin sheet - 2 pieces;
• sweet syrup or fresh berries (for decoration) - to taste.

Cooking process:

1. So, let's start cooking. First you should prepare the gelatin sheets. For these purposes, the leaves should be placed in water to swell. Pour the cream into the pan.
2. Then you should open the vanilla, take everything out and put it together with the whole pod in the cream. Add granulated sugar and place on the stove. Bring the resulting mass to a boil, reduce the heat and cook for fifteen minutes.
3. When the time is up, remove the pan from the heat and remove the vanilla bean. Place the gelatin in a container with cream and stir until the gelatin leaves dissolve. Place the cream in four to six medium-sized molds, put everything in the refrigerator for three and a half hours.
4. To serve the dessert, lower the mold into hot water for a couple of seconds, place the jelly on the prepared dish, turning the mold upside down. Pour sweet syrup over everything and decorate with berries if desired.
5. We figured out how to prepare a dish like classic panna cotta. Now let's look at a more interesting version of the same dish.

A wonderful dessert of peaches with almond filling and a crispy crust obtained when baked. Products are given for 3 servings.

Ingredients:

• peaches (elastic) - 3 pcs.
• almonds (slightly fried) - 60 g,
• shortbread cookies - 60 g,
• sugar - 80-100 gr. and 2 tsp. spoons for sprinkling,
• butter — 40-60 g,
• almond extract - 1-2 drops (or 1 tbsp. amaretto),
• sprinkle amaretto liqueur over peaches - 2 tbsp. spoons,
• chopped almonds - 1 teaspoon. spoon (if desired)

Cooking method:

1. Wash the peaches and dry them with a clean towel. Cut into two halves and remove the seeds. Using a spoon, scoop out a little pulp from each peach half. Grease a baking pan with oil (drain) and lay out the peaches. Let's prepare the filling. Grind the almonds in a blender (not into small pieces, but into large crumbs).
2. Crumble the cookies with your hands or grind them in a blender (not into small pieces). Mix almond crumbs, chopped cookies, sugar into small pieces in a cup and stir. Place softened butter inside (drain). Add the extract or amaretto liqueur and stir everything until a thick mixture comes out.
3. Make tight balls from the almond filling and place them in the peach halves. Sprinkle the peaches with amaretto (1 tablespoon), sprinkle with white or brown sugar (1 teaspoon) and almond flakes. Bake for 20 minutes in an oven preheated to 180°C.
4. Sprinkle the peaches again with liqueur (1 tablespoon) and sprinkle with sugar (1 teaspoon). Move the mold closer to the heating element, increase the temperature to 200°C and bake for another 5-10 minutes until browned. Serve the prepared dish warm or slightly chilled.

Panforte

Italian delicacy Panforte) is usually prepared for Christmas. It is a fairly dense honey half-pie, half-gingerbread with oriental fruits and nuts.

Ingredients:

• Hazelnuts – 125 gr
• Dried apricots – 100 gr
• Figs – 100 gr
• Almonds – 125 gr
• Brown sugar – 100 gr
• Flour – 60 gr
• Lemon zest – 2 tsp
• Cocoa – 40 gr
• Cinnamon Mol. – 2 tsp
• Ginger mol. – ½ tsp
• Powdered sugar – 40 g
• Honey – 200 ml.

Recipe:

1. Lightly fry the hazelnuts in a dry frying pan, place them on a towel and lightly rub them so that the husks fall off. Now chop the almonds into large pieces and cut the dried apricots into small pieces. Combine all products in one container, add lemon zest. Combine the flour in a separate container with spices, add cocoa, mix and combine all the ingredients from two containers in one, mix.
2. Now take a small saucepan and add sugar and honey into it, mix together and heat the mixture over low heat until the sugar melts. Bring the mixture to a boil, then pour it into the prepared mixture of nuts and flour, mix everything quickly and very thoroughly, as the mass becomes thick very quickly.
3. At this stage of preparation, take a low baking dish, line it with pastry paper and grease it with butter. Spread the resulting mass on top and carefully level it into one even layer. Place the baking sheet in an oven preheated to 150 degrees and bake the sweetness for about half an hour. Let the finished pie cool on the baking sheet, then sprinkle with powdered sugar and cut into small portions.

DIY homemade twix

It is not at all necessary to buy various chocolate bars in the store because Snickers, Mars, and also Twix. Twix) you can cook at home with your own hands.
Making Twix at home (shortbread cookies covered with a layer of boiled condensed milk and chocolate) is not at all difficult, for this we will need:

Ingredients:

• Butter - 80 gr.
• Flour - 1 cup.
• Chicken eggs - 2 pcs.
• Salt - 0.2 tsp.
• Sugar - 2 tbsp. l.
• Sour cream - 2 tbsp. l.

For caramel:

• Condensed milk - 1 can.
• Butter - 15 gr.

For glaze: Milk chocolate - 200 gr.

Recipe for making Twix at home:

1. Separate the egg yolk from the white. Next, sift the flour and begin preparing shortbread dough for cookies. Place the sifted flour in a bowl and add salt and sugar to it and mix.
2. Take a cutting board and place frozen butter on it, then chop it into small pieces with a sharp knife.
   After this, add flour to the butter and continue chopping everything together with a knife. The result is a fairly large crumb of dough. Add 2 egg yolks here, mix everything, add 2 tablespoons of sour cream and mix everything again.
3. The dough should be thick, crumbly and stick well.
4. Take a baking dish and cover it with parchment paper, on top of which we spread the dough, compacting it tightly.
   After the dough is ready, you need to send it to a cold place for a while and then bake it. The base should be baked at a temperature of 180° C until golden brown, this will take no more than 20 minutes.
5. While the Twix base is cooling, you can prepare the caramel. Open a can of condensed milk and pour the contents into a saucepan with thick walls. We also put a piece of butter here and put everything on the fire.
6. Using a spatula, constantly stir the contents in the pan. The caramel will cook for 30 minutes. At the moment when the condensed milk thickens a little and acquires a caramel color, the pan can be removed from the heat.
7. Quickly apply the finished hot caramel to the surface of the shortbread cake and distribute evenly until it hardens.
8. Next we move on to preparing the glaze. Melt the chocolate in a water bath, in the microwave, or in a saucepan with thick walls. Be careful not to burn the chocolate.
9. Pour melted chocolate over the cake with a frozen layer of caramel and level it over its entire surface. Place the finished Twix cake in the refrigerator for several hours to harden.
10. You can serve with any hot (tea, coffee) or cold (lemonade) drink, first cut into portions - bars.

Chocolate scrambled eggs

Ingredients:

• white chocolate – 50g,
• m&m candies – 1 pack,
• sweet straws - several pieces.

Recipe for making chocolate scrambled eggs:

1. We immediately invite you to open a pack of m&m candies and remember your childhood, how you chose candies of a certain color. Now we only need yellow candies - they are very reminiscent of yolk. The rest of the candies can be safely eaten. There were only three yellow candies in our pack. The rest quickly disappeared into the hands of children.
2. Prepare the straw in advance by breaking a long straw into three parts. We will need six straws. The straws in the scrambled eggs will stage the bacon.
3. Place the container with chocolate in a saucepan with a small amount of water. When the water in the pan boils, the chocolate will begin to melt. Wait until the chocolate not only melts, but becomes liquid.
4. Place three “whites” on foil or parchment paper in a large table boat. Before the chocolate hardens, you need to add the yellow candy and straws. Press them a little into the chocolate for greater consistency. Place the candies in the refrigerator for an hour. Then remove the candies from the foil and serve.

Enjoy your meal.

Fruit desserts: apple marshmallow in the oven

Ingredients:

• 7 medium green apples;
• sugar – 60 g;
• water – 20 ml;
• vegetable oil - 30 ml for greasing parchment paper.

Cooking method:

1. Wash the apples, cut into slices, cut out the core with seeds and place them in a deep metal pan.
2. Pour in two tablespoons of water, place on low heat and cook with the lid closed for half an hour.
3. Remove the pan with apples from the heat, cool, and pour the juice released from the apples into a separate mug.
4. Separate the skin from the boiled apples, and grind the pulp itself through a sieve or in a blender into a puree.
5. Pour sugar into the applesauce and put it back on low heat, cook for a little less than half an hour.
6. Beat the puree again with a blender.
7. Take a flat sheet, cover it with parchment paper, grease it with vegetable oil (the oil will help you easily peel the paper from the marshmallow at the very end) and lay out the applesauce, smooth it well over the entire surface.
8. Place the sheet in an oven heated to 130 degrees and dry for 10-15 minutes (open the oven door slightly when drying, you can put a large spoon in the gap between the door).
9. When the marshmallow is dry, remove it from the oven and cool.
10. Cut the marshmallow into strips 3 cm wide.
11. Roll each strip into a log while removing the parchment paper from it.
12. To serve, place the rolls on a flat plate. Or you can wrap each roll with a beautiful ribbon, put it in a small box and give it to your family, friends or acquaintances as a sweet gift.

Fruit desserts: fried bananas in batter

Ingredients:

• 2 large bananas;
• 1 egg;
• flour – 160 g;
• water – 20 ml;
• honey – 50 g;
• 15 g baking powder;
• vegetable oil - 50 ml for frying bananas;
• honey – 50 g;
• half a lemon.

Cooking method:

1. Peel the bananas, cut into medium pieces 1.5 cm wide (take bananas that are not very ripe, as overripe ones may fall apart during frying and the dessert will not be so appetizing).
2. In a small cup, mix 50 g of honey with lemon juice and add this mixture to the bananas. Stir gently to avoid breaking any banana pieces.
3. Make the batter: break an egg into a cup, add the remaining honey, water, 60 g of flour and baking powder, stir everything well.
4. Dip the sliced ​​bananas in the remaining flour and then dip into the batter.
5. Heat the oil in a frying pan, add banana slices, fry on one side for 2 minutes, then turn over and fry on the other side for 2 minutes.
6. Place banana pieces on napkins to absorb excess fat.
7. When serving, place fried bananas in batter on a flat plate, garnish with various berries, and serve as a dessert with tea or a milkshake.

Chocolate dessert “Bird's milk”

Ingredients:

• Cream 20% 0.5 l
• Sugar 300 g
• Eggs 5 pcs.
• Dark chocolate (100%) 600 g
• Gelatin 45 g
• Vanilla 10 g
• Butter 180 g

Cooking method:

1. Soak the gelatin in a small amount of water (120 ml). Separate the whites from the yolks. Cool the whites and beat until stable foam. Pour dissolved gelatin into the protein foam, heating it to 40°C, without stopping whipping. Set the protein mixture aside. Grind the yolks with sugar. Heat the cream, pour it into the yolks, stir the mixture, then bring to a steam boil. Don't forget to stir to prevent lumps from forming. Once the cream thickens, remove from heat and cool. Add butter and beat until fluffy. Combine the cream with the protein mass, continuing to beat.
2. Divide the resulting soufflé in half. Add 200 g of melted chocolate to one half, stir until the color is uniform.
3. Line a rectangular pan with a side with greased foil. Pour in the white cream, smooth it out with a knife or spatula, and then place the chocolate soufflé on top. Level again and put the mold in the cold to harden.
4. When the soufflé becomes dense and elastic, melt the rest of the chocolate and cover the soufflé with a thin layer, leveling the surface. Cool well again.
5. Line the bottom of another, larger pan with a sheet of foil to space out the candies.
6. Remove the soufflé from the refrigerator, cut it into cubes or rectangles, and place it in a large pan, turning the chocolate icing side down. Pour the remaining melted chocolate over the soufflé: use a spoon to work, and try to ensure that the candies are completely covered with chocolate. Place in the refrigerator again to harden, and then transfer to a plate.

Homemade mousse dessert with raspberries (strawberries)

An option for a very tender and airy homemade dessert. You can use raspberries or strawberries for it. Blackberries and other similar berries are also suitable. The main thing is that they are tender and soft.

Ingredients:

• 300 g raspberries;
• 2 squirrels;
• 50 g gelatin;
• 3 tbsp. l. Sahara;
• 50 ml water;
• 1 g vanillin.

Preparation:

1. Place the berries in a saucepan, add granulated sugar to them, and place on the stove. Cook over low heat for about seven minutes to release the juice. Then cool and rub through a fine sieve, thereby getting rid of seeds and pulp.
2. Mix gelatin and 50 grams of water, leave on the table for 20 minutes.
3. Separate the whites, beat into a fluffy foam.
4. Add swollen and melted gelatin to the raspberry juice, add vanilla, stir and cool slightly, but do not allow it to harden.
5. Add juice to egg whites. Continue beating the mousse for about three more minutes.
6. Place the raspberry foam in a serving bowl, put it in the cold, and wait for the dessert to completely harden.
7. When serving, garnish with fresh raspberries. Read more:

Chocolate fondue in the microwave

One of the simplest chocolate fondue recipes. The treat will be cooked in the microwave. You also need to prepare sweets in advance, so as not to be distracted later, decorate and set the table, put out sticks or skewers for stringing pieces.

Ingredients:

• 150 g chocolate;
• 100 ml cream;
• 1 tsp. butter.

Preparation:

1. Pour the cream into a microwave-safe bowl and heat for a minute.
2. Quickly crumble the chocolate and butter.
3. Take out the cream, add chocolate cubes and add butter, stir until the pieces begin to melt slightly.
4. Place the chocolate in the microwave for 10 seconds.
5. Take out the bowl and stir.
6. Heat for another 10 seconds and stir again.
7. Repeat until all the pieces have melted.
8. After this, pour the liquid chocolate into a fondue pot or simply into a bowl, and serve to the already set table.