GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
13:48 Jul 30, 2009 |
|
Dutch to English translations [PRO] Cooking / Culinary / recipe | |||||||
---|---|---|---|---|---|---|---|
|
|
Summary of answers provided | ||||
---|---|---|---|---|
3 +2 | Indonesian steamed cake |
| ||
3 +1 | specot |
| ||
3 | madeira cake with currants/queen cake |
|
Summary of reference entries provided | |||
---|---|---|---|
Moscovis Rollcake (Bolu Gulung Moskovis) |
|
Discussion entries: 3 | |
---|---|
madeira cake with currants/queen cake Explanation: The term in Dutch should be "Moskovisch", and according to my Dutch-English dictionary, I find the above definition. |
| ||
Notes to answerer
| |||
Login to enter a peer comment (or grade) |
specot Explanation: I know two types of Indonesian cakes which are prepared more or less in the 'moscovian' way: specot (Indonesian layered cake, or 'spekkoek' in Dutch) and bolo kukus. I presume it is specot what you describe. Please refer to the links for the recipes. The Dutch 'moskovisch gebak' is a bit similar to these recipes. It looks like sponge (in Dutch: 'biscuitdeeg') and can be made au bain marie. The differences between 'moscovian' and 'biscuit' (sponge) are quite small: in moscovian you add some butter and the structure is a bit more coarse (at least, that's what the Dutch recipes tell me). Reference: http://fooddownunder.com/cgi-bin/recipe.cgi?r=239242 Reference: http://kitchencake.com/foodblog.php?page=BoluKukus |
| |