上海大徐
黑森林：Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol. 蛋挞：The egg tart is a kind of custard tart pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk, honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs, and also chocolate tarts, green-tea-flavoured tarts, and even bird's nest tarts. Unlike English custard tarts, milk is normally not added to the egg custard, and the tart is not sprinkled with ground nutmeg or cinnamon before serving. It is also served piping hot rather than at room temperature like English custard tarts.蝴蝶酥：A palm tree (French: palmier) or elephant ear is a German , Spanish, French, Italian, Jewish, and Portuguese pastry (among other cuisines) in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears, french hearts or glasses. It is thought to have originated in France around the turn of the 20th century, but appears to a broader geography than just France. In Germany they are known as "Schweineohren" or in English "pig's ears". There is no known first credit for the recipe. Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is alternating layers of dough and melted butter. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1/4" slices and baked. Usually it is rolled in sugar before baking. In the Puerto Rican version, it is topped with honey.
黄黄的树
“蛋挞”的英文是egg tart。
egg tart
英 [eɡ tɑːt] 美 [eɡ tɑːrt]
蛋挞
双语例句：
Neither did I plan to buy an egg tart, nor a cabinet.
我明明不是买蛋挞又不是买柜。
重点词汇：
tart
英 [tɑːt] 美 [tɑːrt]
n.甜果馅饼;
adj.酸的;酸涩的;尖酸的;刻薄的;
双语例句：
She popped the tart into the oven.
她把果馅饼很快地放进烤箱里。
扩展资料：
相关词汇：
cake
英 [keɪk] 美 [keɪk]
n.糕饼;蛋糕;饼状食物;饼
v.(用厚厚一层干后即变硬的软东西)覆盖;(干后)结成硬块;胶凝
双语例句：
Would you like some chocolate cake?
来点巧克力蛋糕怎么样？
小茉莉0906
蛋挞（dàntà【第四声】）（Egg Tart），是一种以蛋浆做成馅料的西式馅饼；台湾称为蛋塔，“挞”是英文“tart”的音译，意指馅料外露的馅饼（相对表面被饼皮覆盖，馅料密封的批派馅饼）（pie）；蛋挞即以蛋浆为馅料的"tart”。做法是把饼皮放进小圆盆状的饼模中，然后倒入由砂糖及鸡蛋混合而成之蛋浆，然后放入烤炉；烤出的蛋挞外层为松脆之挞皮，内层则为香甜的黄色凝固蛋浆。初时茶餐厅的蛋挞都比较大，一个蛋挞便可以成为一个下午茶餐。我国香港特区的不少酒楼的点心中也包括蛋挞仔（小型蛋挞）。Laura Mason在《Traditional Foods of Britain》提出，早在中世纪，英国人已利用奶品、糖、蛋及不同香料，制作类似蛋挞的食品。有指蛋挞亦是中国17世纪的满汉全席中第六宴席的其中一道菜式。
