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Zuger Kirschtorte : ウィキペディア英語版 | Zuger Kirschtorte
Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with kirschwasser (cherry brandy). ==History== Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930. In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The Conditorei Treichler has continued manufacturing and shipping the cakes up to the present day. The name is, however, not protected, so variations of the cake are also manufactured by other pastry shops in the region.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Zuger Kirschtorte」の詳細全文を読む
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