Piece of Cake Trivia Quiz

Answer: Génoise

Génoise is an Italian sponge cake named after the northern city of Genoa. The basic recipe is very simple: butter, sugar, eggs, flour, baking flour and vanilla to taste. Once baked, the cake must be turned into a work of art by adding layers similar in style to a gateau by filling with fruit, cream and chocolate mousse to name a few.

Answer: Buccellato

This is a ring shaped cake from the Mediterranean island of Sicily. It is usually presented to the god child by its godparent on the day of his or her christening. The word "buccellato" comes from the Latin word for buccella, which means "mouthful". The cake is made from a pastry dough and plenty of other ingredients are added to give it texture and flavour.

These include chocolate, rum and spices as well as dried fruit and nuts.

Answer: Esterhazy

The Esterhazy torte is named after Paul Anton Esterházy, a Hungarian prince who lived from 1786 to 1866. There are many different varieties and methods of making the cake. Some recipes call for a sponge cake mixture to be made, but a traditional recipe uses almond meringue, layered with chocolate butter cream and fondant icing on top to decorate.

Answer: Mille-feuille

This very simple cake from France has become popular throughout the world. The word mille-feuille means 'stacked', made up with a whipped cream filling. The top is then iced with white fondant and raspberry jam, or chocolate, piped thinly in a herringbone design.

Answer: Gooey

The Kladdkaka cake from Sweden has been described as a moist chocolate sticky cake with a gooey centre. It is normally served with fresh cream or ice cream. The ingredients include eggs, sugar, flour, salt, butter, cocoa and vanilla. The cake should be removed from the oven when the edges are crisp but the centre isstill gooey

Answer: Franz Sacher

You may think to pronounce this word would sound like "s-a-sh-er-t-or-t" but it sounds more like "z-a-k-er-t-or-t-or". The cake was first introduced to us in 1832 from the city of Vienna, Austria by confectioner, Franz Sacher. Two chocolate sponge cakes are layered together with apricot jam and a dark chocolate icing is covered over the sides and top. Serve with cream.

Answer: Battenberg

The cake is believed to have been created in 1884 to celebrate the marriage of Queen Victoria's grand daughter, Princess Victoria of Hesse-Darmstadt, to Prince Louis of Battenberg. The cake is made into four square-sectioned sponges in a pink and yellow checker pattern. This is then layered together with apricot jam and covered with marzipan.

Answer: Bundt

It is thought that the Bundt cake originally came from Germany where a similar ring shaped cake was called the "Gugelhupf". American inventor H. David Dalquist patented the design for the aluminium pan that makes its shape so distinctive. The basic recipe includes sugar, butter, eggs, milk, vanilla extract and flour. Different flavoured glazes and drizzles can be added afterwards.

Answer: Panettone

Panettone is a traditional Christmas loaf or fruitcake from the Milan region of Italy. It takes a long time to make as the dough base has to be proofed at least three times over a number of hours so that it retains a light texture after cooking. Candied fruit and raisins are added to the dough mixture to give it flavour. It is then baked in a distinctive tubular mould to give it height.

Answer: Dacquoise

The French certainly have a wonderful array of cakes and desserts and the delicate Dacquoise is no different. The word comes from the French word meaning "Dax" which is a town in the south west of France. The traditional Dacquoise has two layers of hazelnut and almond meringue, filled with butter cream, fresh cream or chocolate ganache.