In simple terms, European cakes are cakes originating from Europe, mainly made from the main ingredients of flour, eggs, sugar, milk
In simple terms, European cakes are cakes originating from Europe, mainly made from the main ingredients of flour, eggs, sugar, milk... The introduction of European cakes into our country in recent years made the pastry market more vibrant than ever. These cakes can conquer even the most fastidious diners with their eye-catching shapes and attractive flavors. The processing of European cakes is often quite elaborate, but it is because of these things that Western cakes are more attractive.
Currently, European cakes are basically divided into two main types: non-baked cakes (Donuts, Waffles, Pancakes, Fritters...) and oven-baked cakes (cakes, mousse, cupcakes, Tarts, Pies, etc.) type of bread…). To make a good standard European cake, you need to follow many different principles from the use of ingredients to the method of implementation. In particular, each cake has some notes in the processing process to create a unique attractive taste, so if you want to gradually conquer the world of European cakes, do not ignore the section How to Make European Cakes. This is very interesting.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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