Cakes named after beautiful people

A series of famous desserts in the world such as Victoria Sponge Cake, Madeleine… are inspired by pink balls.
The origin of the name of the food in general and the dessert in particular is intriguing to many foodies around the world. Not only awakening the taste buds by the unforgettable sweet taste, the following 4 European cakes also attract diners by the interesting stories behind.

Madeleine Madeleine, the shellfish cake, is known as “the muse in the French tea party”. Not only popular in luxury culinary parties in France, today this cake has appeared widely in many bakeries and coffee shops around the world. The origin story of this pastry is said to date back to the 18th century. At that time, a young girl named Madeleine Paulmier served the duke of Lorraine her “closet” cake, much to the satisfaction of the noble. King Louis XV and Queen Marie Antoinette also loved this cake and introduced it to the French court. Since then, Madeleine cake has become famous, brought to tea parties by the elite. Madeleines belong to the basic line of cakes, but with a higher percentage of butter than the traditional recipe. The right Madeleines must have a golden core, bloom evenly, soft and moist. Today, bakers also vary desserts with many different flavors such as chocolate, matcha, fruit jam… Biting a piece of cake, you will immediately feel the delicious taste of butter mixed with sweet honey, melting right at the tip of your tongue. Photo: Mads.original, parischezsharon. Victoria Sponge Cake Victoria Sponge Cake (or Victoria Sandwich) is considered the quintessential dish of UK cuisine. This type of cake appeared in the nineteenth century, in the luxurious tea parties of the Queen of England, Victoria. The story goes that Anna, Duchess of Bedford, one of Queen Victoria’s close friends, always feels hungry at dusk. Therefore, the Duchess had the idea to organize an afternoon tea party to fill the hungry stomachs of the diners in the palace. In 1885, Queen Victoria organized herself a tea party similar to that of Duchess Anna. The chefs in the court created the Victorian cake, named after the queen at that time. Royal guests, including Queen Victoria, were delighted to enjoy this cake. Traditional Victorian cake made from flour, sugar, eggs, rum… This was one of the first famous cakes that did not require fermentation. Jam and cream are mixed and placed between the two layers of cake. Today, the Victoria Sponge Cake version can add fresh fruit, chocolate on top to increase the attractiveness. Photo: Susycottage, belfast_undercover_chef. Pavlova Not only surpassing the standards of an ordinary cake, Pavlova also has an interesting story about a talented ballerina. Around 1926-1929, the leading female ballerina in the world at that time, Anna Matveyevna Pavlova, toured through New Zealand and Australia. The enchanting flexibility of the female dancer’s dance has inspired chefs in Oceania countries to create a delicate Pavlova cake. It is also known as “cloud cake” because of its ethereal and gentle look. Without using regular flour, Pavlova is simply made from beaten egg whites with sugar (this mixture is also known as meringue). Pavlova’s filling is sweet fluffy marshmallow. The cake has a floating appearance like a cloud, elegant taste, appealing to the taste buds. Photo: Djaouida_food_and_coffee, pancakesandmorebistro. Tarte Tatin Tarte Tatin apple pie appeared in 1898 in France. Many people believe that this cake was born from a “fire” phase of the sisters Stéphanie and Caroline Tatin in the process of running their Tatin hotel. Stéphanie Tatin, because she beat the apples in butter and sugar for so long, they burned them. To save the situation, she put the raw crust on the pan, then put it straight into the oven. This tart made by the “reversed” process accidentally has an attractive appearance, rich flavor after coming out of the oven. The cake has a top layer of apples soaked in caramel and butter, and the bottom is a crispy tart shell. Diners can feel this cake with all their senses. The nose-splitting aroma from the butter-sugar sauce, the crispy crust texture on the first bite, followed by the caramel layer that is carefully won for a sweet taste… Photo: Unsplash.