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- Charlotte_(cake) abstract "A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.".
- Charlotte_(cake) alias "Ice-box cake".
- Charlotte_(cake) ingredient Biscuit.
- Charlotte_(cake) ingredient Bread.
- Charlotte_(cake) ingredient Custard.
- Charlotte_(cake) ingredient Fruit.
- Charlotte_(cake) ingredient Sponge_cake.
- Charlotte_(cake) origin France.
- Charlotte_(cake) servingTemperature "Hot or cold".
- Charlotte_(cake) thumbnail Charlotte_aux_fraises.JPG?width=300.
- Charlotte_(cake) type Dessert.
- Charlotte_(cake) wikiPageID "3488569".
- Charlotte_(cake) wikiPageRevisionID "604213435".
- Charlotte_(cake) alternateName "Ice-box cake".
- Charlotte_(cake) caption "Strawberry charlotte".
- Charlotte_(cake) country France.
- Charlotte_(cake) course Dessert.
- Charlotte_(cake) hasPhotoCollection Charlotte_(cake).
- Charlotte_(cake) mainIngredient "Bread, sponge cake or biscuits; fruit puree or custard".
- Charlotte_(cake) name "Charlotte".
- Charlotte_(cake) served "Hot or cold".
- Charlotte_(cake) variations "Charlotte russe".
- Charlotte_(cake) subject Category:Cakes.
- Charlotte_(cake) subject Category:Custard_desserts.
- Charlotte_(cake) subject Category:French_desserts.
- Charlotte_(cake) subject Category:Tarts.
- Charlotte_(cake) type Food.
- Charlotte_(cake) type FunctionalSubstance.
- Charlotte_(cake) comment "A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.".
- Charlotte_(cake) label "Charlota".
- Charlotte_(cake) label "Charlotte (Süßspeise)".
- Charlotte_(cake) label "Charlotte (cake)".
- Charlotte_(cake) label "Charlotte (dessert)".
- Charlotte_(cake) label "Charlotte (dessert)".
- Charlotte_(cake) label "Charlotte (gastronomia)".
- Charlotte_(cake) label "Charlotte Russe".
- Charlotte_(cake) label "Szarlotka".
- Charlotte_(cake) label "Шарлотка".
- Charlotte_(cake) label "シャルロット (菓子)".
- Charlotte_(cake) sameAs Charlotte_(Süßspeise).
- Charlotte_(cake) sameAs Charlota.
- Charlotte_(cake) sameAs Charlotte_(dessert).
- Charlotte_(cake) sameAs Charlotte_(gastronomia).
- Charlotte_(cake) sameAs シャルロット_(菓子).
- Charlotte_(cake) sameAs 샤를로트_(후식).
- Charlotte_(cake) sameAs Charlotte_(dessert).
- Charlotte_(cake) sameAs Szarlotka.
- Charlotte_(cake) sameAs Charlotte_Russe.
- Charlotte_(cake) sameAs m.09g61_.
- Charlotte_(cake) sameAs Q12502.
- Charlotte_(cake) sameAs Q12502.
- Charlotte_(cake) wasDerivedFrom Charlotte_(cake)?oldid=604213435.
- Charlotte_(cake) depiction Charlotte_aux_fraises.JPG.
- Charlotte_(cake) isPrimaryTopicOf Charlotte_(cake).
- Charlotte_(cake) name "Charlotte".