S & I: Roulade and Napkin dough, sweet egg cream and chocolate. H & C: Although it is basically a layered Roulade, this cake is testament to the unique creativity of pastry chefs who are able to create a wide […]

S & I: Plain and chocolate Roulade and Napkin batter, butter cream filling, chocolate coating. H & C: The checkered pattern is produced by working with four strips of dough — two white and two chocolate. Layering three rows of […]

S & I: Roulade and Napkin batter (slice of Roulade), sweet egg cream filling and chocolate fondant coating. H & C: The chocolate fondant is applied with a spatula in order to create a geometric pattern on the top. The […]

S & I: Roulade and Napkin batter (diagonally cut slice of Roulade), sweet egg cream filling and coating. Finished with cinnamon and shredded coconut. H & C: This cake has become rare due to the very slow and careful handling […]

S & I: Roulade and Napkin batter, sweet egg cream, sprinkled with granulated sugar. H & C: Also known as Ericeiras, this cake may have originated in the Ericeira region. Available in a wide range of variations, the most famous […]

S & I: Roulade and Napkin batter, sweet egg cream, sprinkled with granulated sugar. H & C: Lower in calories than most cakes referenced in this book, it is also known, in Oporto, as Lenço (handkerchief ).

 S & I: Butter cake dough with minced candied fruit and raisins. H & C: Derived from the English Fruitcake, a dense, uneven-shaped cake.

S & I: Butter cake dough. Variations include: raisin, chocolate chips, almond, walnut, apple and others. H & C: Considered to be an homage to Catherine of Braganza, Queen of England, who, it is said, brought a recipe for Fruitcake […]

S & I: Butter cake dough. H & C: The most popular story claims that the Madeleine originated in Commercy, in the French duchy of Loraine, during the reign of Stanislas Leszczynski in the 18th century. It was invented by […]

S & I: Butter cake dough. Sprinkled withgranulated or icing sugar. H & C: Originally madefrom rice flour, which gave it its white colour and greater density and weight. It has long been considered a low cost, nutritious cake. It […]