Prepare and present gateaux, tortes and cakes hpa. C 07

Element 2: Prepare fillings, coatings, icing and decorations

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Element 2:
Prepare fillings, coatings, icing and decorations

2.1 Select required commodities according to recipe and production requirements

Commodities for fillings can be sourced from many areas


Layers of cake or sponge with layers of flavoured cream between, cake or sponge layers infused with flavours that will enhance the final product.

Fillings can include the following

Buttercreams made either way:

  • French

  • Italian

  • French.

These buttercreams can be flavoured to any flavour that may be required. These flavourings should be subtle in flavour.

Colouring can also be applied to the requirements of the enterprise. Again subtle is best but if brightness is required then that is ok.

Fresh cream can be flavoured and coloured but care must be taken that it is kept chilled and is not overwhipped. This will cause the cream to split and become unusable.

Crème Chibouste is a mixture that varies in actual composition but it is usually Crème Patisserie and Italian Meringue mixed in varying proportions.

The flavouring of Crème Chiboust must be added to the Crème Patisserie because when the meringue is added care must be taken not to knock lightness out of the meringue portion.

Crème Patisserie can be used as filling for some gateaux, flavours and other ingredients can be added as needed.

Fruit fillings can be used in conjunction with creams.

The fruit can be in a starch suspension or used solely on their own in the cream.

Care must be taken that the moisture level does not seep into the cream to disrupt the stability of the cream filling.

Fresh cream and crème patisserie can have extra stability added by using gelatine after they has been mixed.

Points on Gateau Making:

  • A finished gâteau should not be higher than 5 cm without the decoration

  • A gâteau has generally 3 layers of sponge and 2 layers of filling

  • The sponge layers are moistened with flavoured sugar syrup (usual flavouring is a liqueur)

  • The sponge and filling layers should be of equal thickness

  • Use a decoration that depicts the filling of the gateau

  • A gâteau of 21 cm could be divided into at least 12 or 16 pieces if used as a dessert.

Fig 1

Fig 2

The decoration can determine the apparent size of a gâteau.

The high point on the outside makes the gateau give more balance and makes it seem larger.

Elegance of a Gateau

What make a gateau appealing to the eye?

  • Don’t hide by masking over with nuts or chocolate

  • Use clean lines:

  • If masking sides with grated chocolate or nuts, avoid using the same for decorating the top

  • Keep the portions small as it is only as a dessert.


These will normally have slightly different construction than a gateau:

  • Pastry base lined into a mould, sweet layer of jam then an almond cream is placed on top and the torte is then baked then boiled apricot jam is applied to the top of the baked product then a final glaze of flavoured fondant is thinly applied.

Engadiner Nusstorte:

  • Classical pie of rich shortbread with a caramel filling loaded up with walnuts.

Aargauer rüeblitorte:

  • Carrot cake.


  • A Torte with a pastry base filled with meringues containing dates chocolate and peel. Icing applied after baking

  • Variation of this is without the pastry base, baked in lined mould and served with fresh cream on top with grated chocolate.

So defining a torte is complex. Everybody will have a different opinion.

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