 | This article may be a rough translation from Russian. It may have been generated, in whole or in part, by a computer or by a translator without dual proficiency.(January 2023) |
Pudim Molotov is a popular dessert in Portuguese cuisine. It is made with egg whites, sugar, and sometimes a touch of vanilla. The egg whites are whipped until stiff peaks form, then mixed with caramel sauce. The mixture is then baked in the oven, resulting in a light and fluffy dessert with a caramelized top. [1]
There are various theories about the origin of the name "Pudim Molotov." One theory suggests that its original name was "Malakoff pudding" and is associated with the 1853-1856 Crimean War. During this war, the fortress of Malakoff protected the city of Sevastopol. After the French general Pélissier successfully captured the fortress, he was granted the title of Duke of Malakoff. It is believed that the dessert's name was inspired by this wartime connection. [2] [3]
Regarding the confusion with the name "Molotov," which emerged during the 1939-45 war, it is important to note that Vyacheslav Mikalovich Skriabine was appointed as the Minister of Foreign Affairs of the USSR. However, it is incorrect to state that he was referred to as "Molotov" while in hiding. [2] [3]
Given the potential confusion with the name "Molotov," it is speculated that the Portuguese people began calling this dessert "Pudim Molotov." It is important to emphasize that the exact reasons for this name change remain uncertain, and it is not directly linked to Vyacheslav Mikalovich Skriabine or any specific wartime context.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Vyacheslav Mikhaylovich Molotov was a Russian and later Soviet politician and diplomat, an Old Bolshevik, and a leading figure in the Soviet government from the 1920s onward. He served as Chairman of the Council of People's Commissars from 1930 to 1941 and as Minister of Foreign Affairs from 1939 to 1949 and from 1953 to 1956.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Turrón, torró or torrone is a southwest European and Moroccan nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy. It is also popular in Portugal, Morocco, and Latin America.
Condensed milk is cow's milk from which water has been removed. It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.
Dulce de leche, caramelized milk, manjar, milk candy or milk jam is a confection popular in Latin America, France, Poland and the Philippines prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
The brigadeiro is a traditional Brazilian dessert. The origin of the dessert is uncertain, but the most common theory is that it was created by a confectioner from Rio de Janeiro, Heloisa Nabuco de Oliveira, to promote the presidential candidacy of Eduardo Gomes. It is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer.
Maria mole is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations.
Kaiserschmarrn or Kaiserschmarren(German:[ˈkaɪ̯zɐˌʃmaʁən] ) is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside apple sauce and contains raisins or dried cranberries.
Fios de ovos is a traditional Portuguese sweet food made of eggs, drawn into thin strands and boiled in sugar syrup. They can be found in many Thai desserts, this unique dish found its way to Thailand in the 17th century. It is a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
Conventual sweets are a typical part of the Portuguese cuisine and a generic term to a variety of sweets in Portugal. As the name implies, conventual sweets were made by nuns who lived in the Portuguese convents and monasteries. Starting in the 15th century, these sweets have since integrated in the Portuguese cuisine and in former Portuguese colonies. Conventual sweets have sugar, egg yolks and almond as ingredients of choice.
Toucinho do Céu is a Portuguese dessert made primarily of almonds, eggs, and sugar. While it is often described as a cake or tart, toucinho do céu remains largely free of flour and should not be mistaken for other Portuguese cakes and tarts containing almonds.
Encharcada is a traditional Portuguese conventual sweet of egg yolks boiled in sugar syrup and then broiled.
