Morning in a pine forest who wrote. Painting “Morning in a Pine Forest”: description and history of creation

The history of the cake The history of the cake The cake is one of those dishes whose exact age is unknown. Historians, supported by linguists, believe that the first cakes appeared about 2,000 years ago in Italy, since the word “cake” in Italian means something ornate, intricate and richly decorated. There is also a version that cakes could not have appeared anywhere else except in Greece - pies made from ground and cooked grains, decorated with drawings and appliqués, were found on its territory. According to another version, it is believed that only in the East, with their sweets known at all times, could complex recipes for cakes appear, which can make even a sophisticated gourmet bow to their exquisite taste and enchanting aroma. Followers of this idea found that ancient culinary specialists in the most mysterious part of the world prepared desserts using milk, honey and sesame seeds. And in shape they resembled those cakes that we are used to seeing on our tables. But be that as it may, today France is considered the trendsetter in the world of cakes, although it is not French, but German, Austrian and Russian cakes that are widely known. It was French culinary specialists and confectioners who for many centuries dictated the trends in serving and decorating this sweet masterpiece. It was in France that something without which modern cakes would be impossible appeared - meringue, cream, caramel, jelly and sponge cake. In Russia, the concept of cake for a long time did not exist, but there were wedding loaves - the most festive and elegant pies. Such loaves were called “bride’s pies.” “Bride's pie” was made only in a round shape. This is also due to the fact that our ancestors invested in this form certain meaning. The circle symbolized the sun, which means well-being, health and fertility. The wedding loaf was richly decorated with various braids, braids and curls. Sometimes figures were placed in its center to represent 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. Beginning in the 17th century, weddings in Europe required two cakes - one for the bride and one for the groom. The main difference between the bride's cake was that a glass ring was baked into it; it was believed that the girl who found the ring in her piece would soon get married. The groom's cake was decorated more modestly than the bride's cake (by the way, the tradition of making a wedding or bride's cake had already formed white, symbolizing purity and innocence), but was significantly larger in size. Most often it was a regular fruit pie. The groom's cake was cut into pieces in advance, placed in white boxes, tied with a white or silver ribbon, or the initials of the newlyweds were simply written and placed next to the exit. Guests, going home, could take such boxes with them to give to those who could not attend the wedding celebration, or to eat them themselves the next morning. In England, the cake remained quite modest until the 17th century, in the form of a cupcake with candied fruits and nuts. It was only in the 18th century that multi-tiered cakes became popular at weddings of the European aristocracy. The multi-tiered wedding cake is believed to have been invented by a London grocer. He really wanted to create something out of the ordinary, but he couldn’t come up with anything until he noticed the dome of St. Bride’s Church on Fleet Street. Record-breaking cakes 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 fruits and cream roses. It was then divided into fifteen thousand pieces and served to all the children of Peru who were celebrating their birthday that month. Russia also did not stay away from the sweet records. The confectioners made the largest cake for the birthday of the most famous department store in Moscow, GUM. The cake was decorated a huge amount jam and marzipan. Its height, which was recorded by invited experts from the Guinness Book of Records administration, was three meters, and its weight was as much as three tons. The origin of the names of cakes Over time, preferences for cakes among residents around the world acquired their own traditions. So in Hungary, guests will certainly be treated to the famous Esterhaize cake. In France, open-faced Tarte Tatin fruit cakes are loved. In Switzerland festive tables unthinkable without carrot and cherry cake, in which cherry pit kernels are added for piquancy. Sweden is proud of two cakes at once - “Apple” and “Swedish fluffy”, decorated with whipped cream. Austria is the country of “Cake from Linz” with red currant filling - the cake is named after the city and is good because it can be stored for a very long time. There is no cake with the Russian name “Anna Pavlova” in Russia; they can only cook it in New Zealand. In 1926, a Russian ballerina toured there. She impressed New Zealanders so much that they came up with a cake as airy and light as Anna Pavlova herself. Quite a strange cake - they offer to try it in Spain. It's called Tarta de bellota. One day a tourist from Russia asked the waiter what this cake was made of. Judging by the taste, it included honey and poppy seeds. However, there were no black poppy spots in the biscuit. The waiter said it was made from pig feed. The puzzled tourist asked for the recipe. It turned out that the waiter called acorns “pig feed”. Despite the name, you won’t find nuts in the Italian “Nut” sponge cake. It is filled with crushed white beans. Real nuts are rarely found in “branded” cakes, except that in Portugal they add almonds to absolutely all cakes. Now let's take a closer look at the origin of the names of the cakes. And, of course, we should start with the king of cakes. NAPOLEON. The famous layer cake or pastry with a cream layer. It is known under the name "millefeuille" ("1000 layers") in France and Italy, in the UK it is called "vanilla slice", and in the USA and Russia as "Napoleon". His recipe appeared at the end of the 17th century. When layers of history, time and dates are layered on a particular dish, it is difficult to reliably determine how a culinary masterpiece was once born and how it became popular. "Napoleon" is no exception. There are a lot of versions - from romantic and sentimental to philosophical and everyday... They say that when Napoleon became the sole ruler of France, he bathed in the rays of glory and was surrounded by an aura of heroism. Stormy secular and public life always had one exception: Bonaparte celebrated Christmas only with close people. On Christmas Eve in the frosty year of 1800, the emperor called his cook: “On this holiday, Josephine de Beauharnais will be next to me. Dinner should be amazing. I don’t care what you cook, but be sure to include green chicken Marengo on the menu and something great for dessert - ladies love sweets, it would be nice if you could impress Josephine.” Smiling, the cook retreated to the kitchen. For dinner, Napoleon was served green meat and a cake: the delicacy was decorated with powdered sugar on top, the cakes were generously greased with cream, but the sides remained open, showing many layers. The Emperor frowned and asked the cook what this meant. Lagupierre replied: “Life is cyclical, events change each other, but repeat what has already happened... We must always remember them - this is the main thing in life.” So Napoleon cake became a philosophical dish. In Russia, its appearance is associated with 1912, when the centenary of the victory over Napoleonic troops was widely celebrated, and it was invented whole line new dishes. “Napoleon” was originally a triangular-shaped cake by analogy with Bonaparte’s cocked hat, and they worked on this culinary miracle the best minds confectioners serving in the houses of aristocrats. Subsequently, the cake became a rectangular cake. BIRD'S MILK. The phrase “bird's milk” is found in myths and tales of many countries. This is an allegorical designation of something unattainably beautiful. If "Napoleon" became a cake from a cake, then "Bird's Milk" did more interesting way- it became a candy cake. This soufflé cake is covered chocolate icing, today has many types - creamy, coffee, chocolate, with two layers and with one. It was invented in Russia. The first experimental batches of “bird milk” were produced starting in 1968 at the Rot-Front factory. PRAGUE. The “Prague” cake consists of three cake layers soaked in “Prague” cream and topped with chocolate fudge. The cake layers are baked from sponge dough with the addition of soft butter and cocoa powder. The cream consists of butter, chicken yolks, cocoa and condensed milk. After soaking the cake for a day in the refrigerator, the top cake and side surfaces are smeared with fruit and berry jam (usually apricot), covered with glossy chocolate fondant and decorated with cream or chocolate chips. In many recipes, chocolate fudge is replaced with a simpler chocolate glaze due to the complexity of preparation. The Czechs themselves, without sparing, add dark rum to this cake, soak the cakes with four types of buttercream, which are prepared on the basis of cognac and Chartreuse and Benedictine liqueurs, and pour thick chocolate glaze on top of the cake. The taste is extraordinary. Kyiv. The popularity of the Kyiv cake flourished during the Soviet era. This airy nut cake was invented at a Kyiv confectionery factory. The names of his “parents” are Konstantin Petrenko and Nadezhda Chernogor. A special cream layer was invented for this cake, and it was a real triumph - a year later, “Kiev Cake” received a bronze medal at a confectionery competition. Over its more than fifty-year history, the cake has become one of the symbols of Kyiv.

Cake holiday head! So, to paraphrase famous expression, we can briefly describe our attitude towards cake.

Others adhere to a different theory of the origin of cakes. Everyone knows the delicious sweets of the East, which can make even a sophisticated gourmet bow to their exquisite taste and enchanting aroma. Followers of this idea found that ancient culinary specialists in the most mysterious part of the world prepared desserts using milk, honey and sesame seeds. And in shape they resembled those cakes that we are used to seeing 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 one day the cake conquered the whole world. It was French culinary specialists 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 desserts that still caress our ears: meringue, cream, caramel, jelly and sponge cake.

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

For example, the tallest cake was prepared 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 a state on a 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 fruits and cream roses. It was then divided into fifteen thousand pieces and served to all the children of Peru who were celebrating their birthday that month.

Russia also did not stay away from the 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 marzipan. Its height, which was recorded by invited experts from the Guinness Book of Records administration, was three meters, and its weight was as much as three tons.

If you look back several centuries, the concept of cake did not exist in Russia. Since ancient times in Rus' 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 attached a certain meaning to 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 curls. Sometimes figures were placed in its center to represent 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 they crumbled it over the bride’s head, 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 pastry routine. Until recently, Russian weddings made do 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 he got there, naturally, from European countries.

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 special fragility and, naturally, heavy weight. And the very procedure of cutting off the first piece has been surrounded by an aura of pomp since the eighteenth century.

Modern cakes are decorated with marzipan, meringues, meringues, chocolate, and fruits. Choice and riot of colors decorative elements limited only by the imagination and taste of the pastry chef.

1. Have you decided to decorate the cake in an unusual way? And also surprise your guests? Make chocolate rose petals.

Despite their fragility, they can be easily made yourself. To do this, dip real rose petals into melted chocolate. When it hardens, carefully remove the resulting chocolate petals and decorate the dessert with them.

2. In order for your glaze to acquire bright shade, it can be painted with natural dyes. So, to give the glaze a pink or rich red hue, add a few drops of beet juice.

To make the icing yellow or lemon, add a few tablespoons of orange juice. In this case, the glaze will turn out not only beautiful, but also tasty.

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

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

For true sweet tooths who prefer anything chocolate, including cakes, we can recommend the following:

1. The easiest and most popular way to decorate a cake with chocolate is to grate it.

For this you can use absolutely any chocolate, dark, milk, white or with nuts. The tiles are pre-cooled in the refrigerator and then grated. The resulting shavings are sprinkled on the cake.

2. Chocolate lace.

This cake decoration looks very impressive and elegant. To make chocolate lace, melt the chocolate and use a piping syringe. Again, you can take any chocolate, but it must be without various additives, nuts, raisins, etc. Prepare a sheet of wax paper and create a pattern on it of intricate interweaving lines and patterns. Let cool and dry, then very carefully remove the paper. By the way, resourceful housewives advise that if you don’t have a culinary syringe, use a regular plastic bag with a corner cut off.

3. Chocolate curls.

With this decoration the cake looks more airy and festive. Making such a decoration is also easy. Take a chocolate bar 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 more ornate the curls will be.

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

So, let's start in order. Meet your old friend, Sacher cake!

This cake was first served to the table of the Austrian king, and it was invented or first baked by Franz Sacher. That's why the cake got its name from the name of the famous chef. Or the chef became famous thanks to his sweet creation. The story behind this cake is quite funny. One day, an Austrian prince and respected nobleman at court called his subjects and asked: this evening I want to treat my guests to 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 afraid, only Franz Sacher decided to carry out the will of the king. The cake consisted of chocolate cake layers covered with chocolate glaze, and underneath it was hidden a delicious orange jam. The recipe for this cake was not something secret even at that time, but only young Sacher could cook it so tasty and unusual.

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 invented and baked to celebrate the centenary of the victory over Napoleon’s troops near Moscow. The best minds of confectioners working in the homes of aristocrats worked on this culinary miracle. 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 most better times. In the post-revolutionary era, during the NEP, it began to serve as a snack in taverns and low-quality eateries. His appearance was careless, and cutting this cake in the presence of guests was considered simply indecent. Therefore, well-mannered housewives cut it in the kitchen away from prying eyes and only then served it on the table.

In many ways, this deplorable situation of this glorious cake was explained by the shortage and high cost of products. The cream was prepared using cheap flour, and the technology was violated when baking the cakes.
Time passed, morals changed, but 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.

According to another version, the traditions of making sweets originated in the East: the Sun-like Pepionkh (there was such a pharaoh who lived in Egypt in 2200 BC) was probably considered a great sweet tooth - in his tomb they found something that was once served as a dessert, and what can rightfully be called the oldest cake in the world!

Followers of this idea found that ancient culinary specialists in the most mysterious part of the world prepared desserts using milk, honey and sesame seeds. And in shape they resembled those cakes that we are used to seeing on our tables. A century-old cake was found in a South African farmer's attic.

Thanks to the increased concentration of cognac, the cake has survived to this day. It was baked for the golden wedding of 1902, although no one knows why it was never eaten. This cake, in its way, can also be called the oldest cake in the world.
In England, the wedding cake remained quite modest until the 17th century, in the form of a cake with candied fruits and nuts. It was only in the 19th century that multi-tiered cakes became popular at weddings of the European aristocracy.

It is believed that the multi-tiered wedding cake was invented by a London grocer in the 18th century. He really wanted to create something out of the ordinary, but he couldn’t come up with anything until he noticed the dome of St. Bride’s Church on Fleet Street.

Such cakes are sometimes brought into the hall where the celebration is taking place on special carts, due to their special fragility and, naturally, heavy weight. And the very procedure of cutting off the first piece has been surrounded by an aura of pomp since the eighteenth century.

In the 1660s, during the reign of King Charles II, a French pastry chef visited London and was struck by how haphazardly and unsightly the stacking of traditional English wedding cakes was. The image of a mountain of buns was played up, and the shapeless mountain turned into an elegant cake, called “croquembouche”.
This is a spectacular cream cake, a delicious combination of cream balls arranged in a pyramid and decorated with fresh or candied flowers and nuts, which is popular with modern newlyweds, especially the French.

Beginning in the 17th century in Europe, weddings required two cakes: one for the bride and one for the groom. The main difference between the bride's cake was that it had a glass ring baked into it. It was believed that the girl who found a ring in her piece would soon get married.


The groom's cake was decorated more modestly than the bride's cake (by the way, the tradition of making a wedding or bride's cake white, symbolizing purity and purity), but was much larger in size. Most often it was a regular fruit pie.
The groom's cake was cut into pieces in advance, placed in white boxes, tied with a white or silver ribbon, or simply marked with the initials of the newlyweds and placed next to the exit. Guests, going home, could take such boxes with them to give to those who could not attend the wedding celebration, or to eat them themselves the next morning.

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 fruits and cream roses. It was then divided into fifteen thousand pieces and served to all the children of Peru who were celebrating their birthday that month.

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

There are classic (traditional) and modern cake recipes.


“Napoleon” is a layer cake or pastry with cream. It is being prepared from puff pastry with a creamy layer. The recipe was developed in the second half of the 19th century. In France and Italy this cake is called millefeuille (1000 layers). In the USA - Napoleon, in the UK - vanilla slice or cream slice.

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 invented and baked to celebrate the centenary of the victory over Napoleon’s troops near Moscow. The best minds of confectioners working in the homes of aristocrats worked on this culinary miracle. 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 has survived some tough times.

In the post-revolutionary era, during the NEP, it began to serve as a snack in taverns and low-quality eateries. His appearance was careless, and cutting this cake in the presence of guests was considered simply indecent. Therefore, well-mannered housewives cut it in the kitchen away from prying eyes and only then served it on the table.
The puff pastry from which the classic Napoleon is made was invented in 1645 by Claudius Gele, a student of one of the French pastry chefs. Claudius wanted to bake delicious bread for his sick father that would satisfy dietary requirements and should consist of water, flour and butter.

Nowadays, many people prefer not only exquisite fruit mousses and desserts.

"Sacher" - unusual name delicious chocolate cake.


It was first served at the table of the Austrian king. It was invented and first baked by Franz Sacher. That's why the cake was named after the famous chef.

The story behind this cake is quite funny.

One day, an Austrian prince and respected nobleman at court called his subjects and said: this evening I want to treat my guests to something new and unusual. But, ironically, on this very day Chef The court kitchen fell ill and there was simply no one to cook the cake. Many were afraid, only Franz Sacher decided to carry out the will of the king.

The cake consisted of chocolate cake layers covered with chocolate glaze, and underneath it was hidden a delicious orange jam. The recipe for this cake was not something secret even at that time, but only young Sacher could cook it so tasty and unusual.

No less famous cake “Kyiv”.


The patent for the trademark, industrial design and method of making a cake is owned by the Roshen Confectionery Corporation, which includes the Kiev Confectionery Factory named after. K. Marx". The recipe and technology were developed in 1956. Over its more than fifty-year history, it has become one of the symbols of Kyiv.

The cake consists of two airy nut meringue layers with layers of cream. The surface of the cake is decorated with various creams, the side surface is sprinkled with nut crumbs. Indian cashew nuts were used in the original recipe of the cake. Today, apparently for significant reasons, hazelnuts are used.

In our country, the Bird's Milk cake is very popular, provided, of course, it is made according to the original recipe.

The history of the origin of this amazing cake stretches back to the times of the USSR.

By the way, this was the first cake for which a patent was received. This was in 1982, but experiments on the production of “Bird's Milk” have been carried out since 1968, and since the technology for its production is not entirely simple, all batches were very small. They were prepared mainly by confectionery shops in Moscow and St. Petersburg (Leningrad). Since the productivity of the confectionery shops was quite low, people had to stand in specially created queues to buy the Bird's Milk cake. This product was the result of joint collaboration between V. Guralnik, who at that time was the head of the confectionery department at the Moscow restaurant “Prague,” and confectioners M. Golov and N. Panfilov.

There is an opinion that Guralnik came up with the idea for the cake after he tried Bird’s Milk candies and based on them he created his own cake recipe.

The main difference between the sweets and the famous delicacy is that the soufflé in them was made on the basis of gelatin, and the soufflé for the cake was prepared on the basis of agar-agar, an ingredient extracted from algae. Thanks to the use of agar-agar, Bird's Milk became more tender and melted in the mouth.

The soufflé was poured into a mold with a thin base of cake-like dough, and on top the entire cake was filled with chocolate and decorated with a small chocolate bird. By the way, the cake was originally called “Souffle Cake”.

A cake called “Tiramisu”, which has Italian roots, is known throughout the world.

Three Italian words - tira mi su - form the name of the Italian dessert, which can literally be translated as “lift me up.”

Some experts believe that this name was obtained due to the high calorie content of the dessert.

The recipe for this delicacy dates back to the end of the 17th century, thanks to the whim of the Grand Duke of Tuscany (Medici). The first time this delicacy was prepared in honor of his arrival in Siena (Italy). The Duke liked the dessert and called it “Duke’s Soup.” Together with the Duke's retinue, the "soup" traveled throughout almost all of Italy, and eventually ended up in Florence, which at that time was the center of residence for intellectuals and artists from all over the world. This is how Tiramisu gained popularity among foreigners.

In Venice, it became the favorite dessert of the courtiers and high nobility, V to a greater extent due to the stimulating effect attributed to it.

Despite the very obvious difference, many people confuse cakes with pies.

Why is baba so called?

The father of the “woman” is considered to be the Polish king Stanislav Leszczynski (1677-1766), the great-grandfather of the French kings Louis XVI and Louis XVII.

According to legend, the kugelhopf pie, popular at that time, seemed to the king too dry, 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 beloved literary hero- Ali Baba. That's why correct accent the name of the delicacy falls on the last syllable.

You can talk about cakes, pies, pastries and all sorts of sweets for a long time, but there is a “danger” of choking on saliva. Therefore, let’s not absorb information and quickly begin to taste all these delights!