Cakes — sweet and moist slices of heaven that have been part of our lives for centuries. Often seen on special occasions such as birthdays, weddings, and anniversaries. It is now part of  people’s everyday menu; from an after-meal dessert to complimenting our afternoon tea time to eating it as is it during times when we just want something nice and sweet to eat to make us feel good during a bad and/or stressful day.

Cakes come in many forms that make each one unique, from the shape, the main ingredient, to the garnish. Each country has its own unique take on the confectionery delight so here are some of the best cakes from across the globe:

 

Italy: Tiramisu

Bar Pompi's famous Tiramisu

Bar Pompi’s famous Tiramisu

Its name says it all. Meaning “pick me up” in Italian, tiramisu is a sugary, caffeinated spot-hitting cake found on Italian menus all around the world.

It should be made from layers of ladyfingers dipped in coffee and heaped with mascarpone cheese whipped with eggs and sugar, but many modern versions use sponge cake instead and some add coffee liqueur to give an extra kick.

It’s such a popular treat in Italy and beyond that Bar Pompi in Rome has made a name for itself on tiramisu alone.

The cake there is made in many different flavors such as strawberry and pistachio.

 

Germany: Black Forest Cake

Cafe Schaefer' Black Forest cake

Cafe Schaefer’s Black Forest cake

This chocolate sponge cake with cherries has unfortunately gained a fusty reputation outside of its native Germany, but the authentic version is a boozy gourmet affair.

Its German name is Schwarzwalder kirschtorte and it must be made with kirschwasser — cherry brandy.

And we’re not just talking about a splash or two; recipes can call for up to half a cup of kirsch to be added to the cherry filling.

With the addition of whipped cream, each bite is like eating a cocktail — it’s an exciting, grown-up party in the mouth.

Cafe Schaefer is reputed to have the original recipe for Black Forest Cake, invented by Josef Keller in 1915.

 

bartday-homemaker-2-002-336x280

 

United States: Cheesecake

Junior's Cheesecake

Junior’s Cheesecake

We could’ve gone with any number of American classics here, so apologies to chocolate brownies, red velvet cake and many others.

“Instead, we went for cheesecake.”

As far back as ancient Greek times, people have been eating sweetened lumps of cheese, similar to the modern cheesecake.

The Romans also had a baked version, although we would hardly recognize it as the one we know and love today — it was made with lots of honey and aromatic bay leaves.

The contemporary cold cheesecake was only made possible after the invention of cream cheese in the late 1800s.

It later became a fad in New York, where it continues to be popular. Despite being made of cheese, sugar and eggs on a crust of crushed cookies, the cake has survived numerous dieting onslaughts.

Junior’s is a Brooklyn diner established in the 1950s that’s synonymous with cheesecake. It now has branches all over, all dispensing the same revered slices.

 

Malaysia/Singapore: Pandan Cake

Bengawan Solo - Pandan cake

Bengawan Solo – Pandan cake

The radioactive hue of this cake belies its natural woodsy flavor.

Essentially a chiffon cake, it’s infused with green-colored juice from the pandanus palm, an ingredient as common as salt in Southeast Asian cooking.

The pandan leaf flavors everything from sticky rice, chicken and curry to super-sweet, bite-sized kueh.

When married to fluffy-yet-moist chiffon cake, it’s a revelation. The green cakes are particularly loved in Malaysia and Singapore where Pine Garden’s Cake makes one of the best.

A branch of the popular Bengawan Solo cake shop is conveniently located at Singapore’s Changi Airport as a perfect last stop on your trip.

 

bartday-discover-004-936x120

 

France: Madeleines

Ble Sucre Madeleines

Ble Sucre Madeleines

It wouldn’t be a classic French cake if the ingredient list didn’t contain a dash of modernist experimentalism, and so — voila — we present the madeleine.

Novelist Marcel Proust famously namechecks madeleines in his enormous tome “Remembrance of Things Past,” writing of how chomping into one unleashes a flood of childhood memories.

Nope, we haven’t read it either, but like everyone else we’re hoping to appear smarter by mentioning this classic “Proustian moment.”

Proust’s were apparently slightly on the dry side, but these simple scallop-shaped little delicacies are best when light, buttery and fluffy — and preferably fresh out of the oven.

LEARN MORE  Why Sustainable Cities Are Centres Of Culture And Purpose

Everyone has their favorite bakery, but Ble Sucre boulangerie in Paris’s District 12 is noted for the delicious lemony glaze on its maddies.

 

Australia: Lamington

Candied Bakery's Lamington

Candied Bakery’s Lamington

Bits of plain sponge cake are given new life as Lamingtons, with chocolate coatings and coconut sprinkles.

The Australian staple is named after Lord Lamington, the Governor of Queensland from 1896 to 1901.

The sweet lumps are now an Australian national icon.

To get old-school Lamington goodness, Candied Bakery, just outside of Melbourne, is always a good choice.

They use a zesty raspberry jam as a filling and a chocolate ganache coating with the quintessential shredded coconut dusting.

 

 

New Zealand: Pavlova

Floriditas -- Wllington, New Zealand

Floriditas — Wellington, New Zealand

 

bartday-discover-004-468x60

bartday-ppl-appstore-468x60

bartday-ndr-playstore-468x60

Previous post

Just When You Thought You'd Love A Tokyo Subway Ride

Next post

The Top 10 Most Liveable Cities In The World