Gateaux and Tortes
Planning and Assembling Specialty Cakes
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
18
Basic Cake Components
• Op...
Planning and Assembling Specialty Cakes
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
18
Procedure for Assembling a...
Planning and Assembling Specialty Cakes
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
18
Procedure for Assembling a...
Planning and Assembling Specialty Cakes
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
18
Procedure for Assembling a...
Cake/Mixing Method Egg Source Mixing Procedure Panning
Genoise Whole Eggs warmed
with sugar to 105-113
degrees
Whip on med...
Sacher Torte
• Recipes similar to that of the Sachertorte
appeared as early as the eighteenth century,
one instance being ...
Classical Cakes, Gâteaux, and Torten
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
18
Sachertorte
Specialty Cakes, ...
• In 1832, Prince Wenzel von Metternich charged his
personal chef with creating a special dessert for
several important gu...
• Production and sale of the "Original Sacher Torte"
• Hotel Sacher's "Original Sacher Torte" is sold at the
Vienna and Sa...
• "Original" Sacher Torte has two layers of apricot jam
between the outer layer of chocolate icing and the
sponge base, wh...
Alhambra
• A typical European cake, on the other hand, can
be described as follows: sponge cake, such as
genoise, split in...
Classical Cakes, Gâteaux, and Torten
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
18
Alhambra
Specialty Cakes, Gât...
Opera Torte
• This dessert has been a classic for over twenty
years.
• The Opera was created for those who
unabashedly cho...
Day 48
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Day 48

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Day 48

  1. 1. Gateaux and Tortes
  2. 2. Planning and Assembling Specialty Cakes Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 18 Basic Cake Components • Optional bottom layer. • Optional cake ring linings. • Cake layers. • Additional specialty layers. • Dessert syrup for moistening and flavoring cake layers. • Fillings. • Icings and coatings. Specialty Cakes, Gâteaux, and Torten
  3. 3. Planning and Assembling Specialty Cakes Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 18 Procedure for Assembling a Basic Layered Sponge Cake • Trim the edges of the cake as necessary. • Cut a notch in the edge of the cake so the layers can be line up again after cutting. • Split in half horizontally. Specialty Cakes, Gâteaux, and Torten
  4. 4. Planning and Assembling Specialty Cakes Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 18 Procedure for Assembling a Basic Layered Sponge Cake (continued) • Place one half on a cake card and moisten with a flavored syrup. • Apply the filling with a pastry bag to get a uniform thickness. • Top with second layer and mask the top. Specialty Cakes, Gâteaux, and Torten
  5. 5. Planning and Assembling Specialty Cakes Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 18 Procedure for Assembling a Basic Layered Sponge Cake (continued) • Mask the sides with the desired icing. • Smooth the sides with a plastic scraper. • Smooth the top with a palette knife. Glaze and decorate. Specialty Cakes, Gâteaux, and Torten
  6. 6. Cake/Mixing Method Egg Source Mixing Procedure Panning Genoise Whole Eggs warmed with sugar to 105-113 degrees Whip on medium until thick ribbons form. Fold in dry ingredients Paper lined pans. No Grease Sponge Whole Eggs, separated Whip yolks to thick ribbons. Whip whites. Fold these together. Then fold in dry ingredients Butter the sides. Line the pan with parchment and butter the parchment Angel Food Egg Whites ONLY Whip whites with a portion of sugar until firm, not dry peaks. Fold in dry ingredients NO GREASE of any kind in the pan Chiffon Only one with chemical leavener Whole Eggs, separated Mix all ingredients except egg whites. Whip these to firm and fold in batter. Paper lined pan. No grease Mixing Overview
  7. 7. Sacher Torte • Recipes similar to that of the Sachertorte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger, another individual represented in Gartler-Hickmann's 1749 Tried and True Viennese Cookbook (Wienerisches bewährtes Kochbuch).
  8. 8. Classical Cakes, Gâteaux, and Torten Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 18 Sachertorte Specialty Cakes, Gâteaux, and Torten
  9. 9. • In 1832, Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, then in his second year of training in Metternich's kitchen. The Prince is reported to have declared, "Let there be no shame on me tonight!" While the torte created by Sacher on this occasion is said to have delighted Metternich's guests, the dessert received no immediate further attention. Sacher completed his training as a chef and afterward spent time in Pressburg and Budapest, ultimately settling in his hometown of Vienna where he opened a specialty delicatessen and wine shop.
  10. 10. • Production and sale of the "Original Sacher Torte" • Hotel Sacher's "Original Sacher Torte" is sold at the Vienna and Salzburg locations of the Hotel Sacher, at Cafe Sacher branches in Innsbruck and Graz, at the Sacher Shop in Bolzano, in the Duty Free area of Vienna airport and via the Hotel Sacher's online shop. • The recipe of the Hotel Sacher's version of the cake is a closely guarded secret. Those privy to it claim that the secret to the Sacher Torte's desirability lies not in the ingredients of the cake itself, but rather those of the chocolate icing. According to widely available information, the icing consists of three special types of chocolate, which are produced exclusively by different manufacturers for this sole purpose. The hotel obtains these products from Lübeck in Germany and from Belgium.
  11. 11. • "Original" Sacher Torte has two layers of apricot jam between the outer layer of chocolate icing and the sponge base, while Demel's "Eduard-Sacher-Torte" has only one.
  12. 12. Alhambra • A typical European cake, on the other hand, can be described as follows: sponge cake, such as genoise, split into thin layers, moistened with a flavored syrup, filled and iced, and frequently set on a base of baked meringue, japonaise, or short dough. It is sometimes filled with fruit between the layers, and is almost always decorated on top. A European-style cake is usually less than 3 inches high, and its broad, flat top provides an excellent medium for pastry chefs to display their decorating skills.
  13. 13. Classical Cakes, Gâteaux, and Torten Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 18 Alhambra Specialty Cakes, Gâteaux, and Torten
  14. 14. Opera Torte • This dessert has been a classic for over twenty years. • The Opera was created for those who unabashedly chose chocolate and butter cream over fruit desserts. • What makes this low, flat cake more modern than any of its predecessors is its shape (usually square or rectangular) and its undecorated sides that show all its layers

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