Section Ten Unit 19

American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved

Section TenUnit 19

Specialty Cakes and Tortes

2American Culinary Federation: Baking Fundamentals © 2007 Pearson

Education. Upper Saddle River, NJ 07458. All Rights Reserved

Objectives

Demonstrate how to make European-style tortes Describe methods for producing American layer

cakes Identify cakes by their components and flavor Demonstrate how to garnish and decorate cakes

and tortes Discuss different type of short dough used in

tarts Demonstrate how to assemble and decorate

tiered cakes



Terms to Know

Specific terms to know from this unit: Cake stand Garnish Lattice Nesselrode

Style Syrup Torte



Introduction to Specialty Cakes

Almost all center on traditional celebrations Wedding cakes – celebration of a union of

two people, enjoyed with family and friends Regional cakes

Black forest torte Napoleon torte Roulade

Combine elements of tradition, happiness, and fruitful bounty



Lemon Pinwheel Cake



Lemon Pinwheel Cake

Lemon Pinwheel

IngredientsWeights

NotesEnglish Metric

Two 10-inch hi-ratio cake rounds

Slice cake rounds in half horizontally.

Lemon pie filling 16 fl oz 470 ml Using pastry bags, pipe a pinwheel in buttercream and then fill with lemon pie filling. Repeat for each layer. Enrobe cake with buttercream.Swiss buttercream 28 oz 790 g

Coconut, shredded (sweetened) 2 oz 60 g

Sprinkle sides of cake with coconut.



Triple Chocolate Layer Cake





IngredientsWeights

NotesEnglish Metric

Two 10-inch hi-ratio chocolate cake

rounds


Chocolate American Buttercream 28 oz 790 g

Fill the sliced layers with chocolate buttercream and stack. Enrobe entire cake with chocolate buttercream and chill.

Chocolate fondant 8 oz 230 g

Temper chocolate fondant. With pastry bag, pour chocolate fondant down sides of cake – making columns down the cake sides and thin rim along top.

Milk chocolate shavings 2 oz 60 g Fill the top center with chocolate

shavings.



Black and White Lattice Top Cake





IngredientsWeights Notes

English Metric

One yellow and one chocolate 10-inch, hi-

ratio cake rounds


Italian Buttercream 32 oz 910 g

Fill the sliced layers with buttercream and alternately stack. Enrobe entire cake with chocolate buttercream and chill.

Chocolate fondant 8 oz 230 gEnrobe cake with fondant. Decorate with lattice design.



Roulade

Rolled sponge cake with thin layered fillings of creams, jams, or frostings – most famous version is Christmas Yule Log

Method: Use thin or cut sponge cake Place on lightly sugar-dusted

parchment paper Spread on filling (thin on one

end – thicker on the other) Roll tightly Refrigerate overnight Slice cross-wise when serving



Black Forest Chocolate Cherry Cake





IngredientsWeights

NotesEnglish Metric

Two 10-inch chocolate sponge cakes

Slice the cake in half horizontally.

Kirsch flavored syrup 4 oz 110 g Brush the Kirsch syrup on each layer.

Heavy cream, whipped 32 oz 950 g Pipe a border on each layer and fill border

with cherries and a thin layer of whipped cream. Save several cherries for garnish. Enrobe cake in whipped cream.Bing cherries, drained 32 oz 950 g

Dark chocolate shavings 2 oz 60 g

Fill the center top with chocolate shavings and garnish with cherries.

Chocolate cake crumbs 2 oz 60 g

Coat bottom edge of cake with chocolate cake crumbs.



Napoleon Torte



Napoleon Torte

Napoleon Torte

IngredientsWeights

NotesEnglish Metric

Three 10-inch puff pastry dough rounds

Place one puff pastry disc on a cake board and brush with raspberry jam.

Raspberry jam 4 oz 110 g

One 10-inch yellow sponge cake round

Place a thin layer of yellow sponge cake on the puff pastry disc.

Vanilla pastry cream 32 oz 950 g Spread half of the pastry cream onto the cake. Add second disc of puff pastry and top with remaining pastry cream and half of whipped cream.

Whipped cream 16 oz 470 g

Fondant 8 oz 230 g Temper the fondants. Spread white fondant on top and pipe pinwheel with chocolate fondant. Score a spider web design. Finish sides with remaining whipped cream. Garnish with almonds.

Chocolate fondant 2 oz 60 gToasted almonds,

sliced 2 oz 60 g



Cheesecake

Actually a baked custard, but may be garnished with fresh fruit, fruit toppings,

creams, etc.



Cheesecake

Cheesecake

IngredientsWeights

NotesEnglish Metric

Sugar 1 lb, 8 oz 680 g Premix the cornstarch with the sugar.

Cornstarch 4 oz 110 g

Cream cheese 5 lb 2270 g Using a paddle, cream together the sugar mixture and cream cheese.

Eggs 1 lb 450 g Combine eggs, egg yolks, vanilla and lemon juice. Gradually add to creamed mixture, making sure to scrape sides, bottom, and paddle after each addition.

Egg yolks 2 oz 60 g

Juice of one lemon

Vanilla extract 1 oz 30 g

Heavy cream 10 oz 280 g Add heavy cream to mixture.Prepare crust for cheesecake (sponge cake, graham cracker, or other) in spring-form pan Pour cheesecake batter into spring-form pan. Bake in a water bath at 330°F (170°C) for 60-90 minutes or until center is slightly set. Chill overnight in mold. Unmold before serving.



Chocolate Mousse

In French, mousse means “froth.. Mousse can be sweet or savory, but it is made with whipped cream and

beaten egg whites.



Chocolate Mousse

Chocolate Mousse

IngredientsWeights

NotesEnglish Metric

Chocolate 2 lb, 4 oz 1020 g Melt shaved chocolate with cream and milk. Cool.

Light cream 4 oz 110 g

Milk 6 oz 170 g

Egg yolks 12 oz 340 g Whip egg yolks with sugar; add to melted chocolate mixture.

Sugar 6 oz 170 g

Egg whites 1 lb 450 g Whip egg whites to soft peaks, add sugar gradually.

Sugar 6 oz 170 g

Heavy cream 8 oz 230 g Whip cream and sugar to soft peak. Fold in meringue and cream alternately into chocolate mixture. Pour into molds. Chill.Sugar 1 oz 30 g



Wedding Cakes

Dates back to Roman times, when a cake was broken over the bride’s head as a symbol of fruitfulness, plenty, and good fortune

Two essential elements: Shared experience Finest ingredients

Nowadays, the wedding cake is a mixture of tradition and style



Wedding Cakes (continued)




Traditional colors European = white Others = bright colors

Cake type Traditional European = white Any cake type is acceptable, it is the bride’s

preference Styles

Generally tiered Top section of cake is generally saved for the

first anniversary




Cake decorations Textures Figurines Wedding bells Hearts Love birds Floral décor



Wedding Cakes (continued) Determining the required cake size

Dependent on several factors Is a full meal being served? (full meal = smaller

cake pieces for dessert) Is the cake the primary food being served?

(primary food = larger pieces) Richness of cake? (richer cake = smaller pieces)

General rule (using normal sized pieces): Take diameter of the cake, divide by two, and

multiply by itself (minus four for the corners if using round cake)

Example: 14-inch round cake will have 45 servings




Tiered cakes Keep tiers proportional Higher tiers will require support from dowels

inserted in lower tiers Other equipment (fountains, etc.) will require

special supports Weather considerations

Pure buttercream will wilt on hot, humid days Whipped cream frostings will not last very

long Is there a chance of rain?




Transportation and setup considerations: Transport cake tiers separately – assemble

cake at wedding location Take a repair kit – complete with pastry bags,

frosting, tips, and spatulas – for last minute touch-ups

Keep extra decorations (as available) to replace pieces damaged during transport



Anniversary Cakes

Usually a smaller version of the original wedding cake for special anniversaries

Generally has more color than the wedding cake: If there are inscriptions,

use the darkest color for the inscription

Again, the customer will be the ultimate authority – give them what they want



Summary

Specialty cakes are used for special events and are generally regional in nature

The ultimate specialty cake is a wedding cake Often tiered Any style of cake type is acceptable Used to celebrate this most special of

occasions



Summary (continued)

Hi-Ratio specialty cakes Lemon pinwheel Triple chocolate layer cake Black and white lattice top cake

Sponge specialty cakes Roulade Black forest chocolate cherry cake Napoleon torte

Other Specialty Cakes Cheese cake Chocolate mousse Anniversary cakes

Documents

Section Ten Unit 19