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:
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
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.
United States: 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