.JPG) A bizcocho fromAsturias, Spain | |
| Type | Pastry,cakecookies |
|---|---|
Bizcocho (Spanish pronunciation:[biθˈkotʃo]or[bisˈkotʃo]) is the name given in theSpanish-speaking world to a wide range ofpastries,cakes orcookies. The exact product to which the wordbizcocho is applied varies widely depending on the region and country. For instance, inSpainbizcocho is exclusively used to refer tosponge cake. InUruguay, most buttery flakypastry includingcroissants are termedbizcocho, whilstsponge cake is calledbizcochuelo. InChile, theDominican Republic, andBoliviabizcocho refers to a sweet dough (masa) baked with local ingredients, similar to thebizcocho from Spain. InEcuador the dough of abizcocho can either be sweet or salty. The US stateNew Mexico is unusual in using thediminutive form of the name,bizcochito, as the name for a locally developed and very popular cookie.
The word bizcocho comes from the Latinbis coctus, which means "cooked twice", that is why it was often soaked in wine, due to the low humidity it had.[1]
The Uruguayan sponge cake is frequently related to the German pastry. It is argued that it is a derivative of krapfen, which was brought by the German immigration that went to the Río de la Plata region.[2]
According to other versions, however, the origin of the cake would be the fusion of French and Spanish bakeries, as evidenced by the accounts of colonial Montevideo by Isidoro de María and the genealogical studies of Juan Alejandro Apolant and Ricardo Goldaracena. From these studies and publications it appears that the first bakers in Montevideo came from France and Spain, as documented in the immigration records of the first settlers in which their profession is recorded. In fact, the puff pastry croissant, one of the varieties of sponge cake, was invented in France and its first recipe dates back to 1905.[3]
Some of the most usual types of bizcochos are:
InCosta Rica, bizcochos are made withmasa,spices, and/orcheese. They are eaten as asnack, especially duringcoffee breaks.
InMexico, bizcocho is commonly used as a synonym forpan dulce. It can also be used as a flirtatious compliment to a good looking woman or, less commonly, a handsome man ("Goodbye, bizcocho!"). In some parts, however, it is a very vulgar term, referring to a person's genitals (mainly female) and not used in polite company.
Bizcochos are one of the most intrinsic traditions of the Uruguayan culture. They are the inseparable "companions" ofmate,coffee,café con leche, ortea forbreakfast or themerienda (afternoon tea). They are also common in meetings with friends, especially those taking place inparks,squares,beaches or along thecoastline inramblas (an avenue bordering the coast with pedestrian areas on each side) such as the ones inMontevideo.
Bizcochos are sold not only atpanaderías (bakeries), but also at specialized shops calledbizcocherías.
Any type of cake, unless otherwise having a specific name (example: tres leches), is termed a bizcocho.
In Argentina they call "Facturas" to pastries similar to the ones sold in Uruguay. They also have them with mate and at the moments through out the day.
