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



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Linzer Torte


Yield: 2 rings @20cm

Group

Ingredients

Weight (gm)

Costing

A

Sugar

Butter


Lemon zest

Cinnamon, ground

Cloves, ground

Salt


250

250


1*

20

5



5




B

Egg

Milk


2*

50





C

Almonds, ground

Cake crumbs

Flour, soft

Baking Powder



270

75

350



5




D

Red Jam

150




Total

1430




Method

  • Cream ‘A’, add ‘B’ slowly. Sift ‘C’ and add to mixture and clear dough (do not over-mix). Spread out dough to 2cm thickness inside a cake ring placed onto clean baking tray

  • Using a piping bag with round piping tube pipe around the edges

  • Half fill with boiled jam

  • Pipe mixture on top in a criss-cross shape (like diamond)

  • Bake at 200ºC for 30 – 35 minutes, medium heat on top and low heat on the bottom

  • Do not let jam boil over

  • Cool, dust with icing sugar if desired.

Note: This recipe can be piped as well

* Weight not included



Linzer Torte




Linzer Torte 2


(Piped method)

Yield: 3 rings @22 cm

Group

Ingredients

Weight (gm)

Costing

A

Icing Sugar

Butter


Lemon zest

Salt


Cinnamon, ground

340

680


1*

5

4






B

Egg

Walnuts, chopped

Flour, medium


26

340


680




C

Milk

Sugar


Cake crumbs

Hazelnuts, ground

Cinnamon, ground

Cloves, ground

Vanilla

Lemon


Rum

500

150


300

300


15

2

5



1*

60





D

Red jam

200




Total

3607




Method

  • Cream ‘A’, add the eggs slowly and mix in sifted flour and walnuts until dough is clear. ( do not over-mix ) Divide mixture into three and place into greased cake rings
    @20 cm

  • Level even and place into fridge to set

  • ‘C’, Boil milk and sugar and pour over remaining ingredients

  • Lastly add the rum

  • Take 1/3 of the mixture off

  • With the remaining mix place another layer on top of the first mix

  • Level even and refrigerate again

  • Fill with boiled jam (1cm thickness). Let jam set

  • Place remaining mix into a piping bag and pipe a diamante pattern on top of jam

  • Bake at 190ºC for 35 minutes, until golden brown.

* Weight not included

Calvados Caramel Gateaux


Required production:

Chocolate Apple Sponge



Joconde Décor Sponge

Calvados Chocolate

Caramel glaze

Suggested Décor: Caramelised Filo Pastry

Caramel-dipped Apple pieces

Recipe for Joconde Sponge design with decorative
paste is on page.


Chocolate Apple Sponge


Yield: 2 rings @20cm

Group

Ingredients

Weight (gm)

Costing

A

Marzipan

Egg white

Cream

Vanilla


295

35

40



5




B

Egg white

Sugar, Caster

Salt

Corn flour



175

60

5



35




C

Couverture, dark

70




D

Apple, green

2*




Total

720




Method

  • ‘A’, soften marzipan with egg white, cream and vanilla

  • Whisk ‘B’ to medium peak

  • Fold in 1/3 of meringue into the marzipan mixture

  • Add melted ‘C’ followed by the remainder of ‘B’

  • Place wedges of sugared apple pieces into a lined Aluminium cake tin (60 gm per sponge)

  • Pour the mixture over it

  • Bake at 170ºC for 25 – 30 minutes

  • Remove from oven and place onto cooling wires.

* Weight not included

Calvados Chocolate Mousse


Yield: 2 cake rings @20cm

Group

Ingredients

Weight (gm)

Costing

A

Eggs

Egg yolks

Sugar, caster


75

30

55






B

Couverture, dark

150




C

Gelatine

Calvados


8

30





D

Cream

400




Total

748




Method

  • Warm ‘A’ in a double boiler and while whisking continuously

  • Melt ‘B’ and fold into ‘A’

  • Soak and dissolve ‘C’, add little whipped cream and mix into the chocolate mix

  • Fold the lightly whipped cream.


Caramel Mousse


Yield: 2 cake rings @20cm

Group

Ingredients

Weight (gm)

Costing

A

Caster Sugar

Cream


Glucose

Honey


Vanilla

200

50

15



10

5





B

Egg Yolks

120




C

Gelatine

Calvados


12

30





D

Cream

540




Total

982




Method

  • Warm up and whisk egg yolks to sabayon stage

  • ‘A’. Heat sugar to a dry caramel, deglaze with the cream. Then add all remaining ingredients and boil to dissolve lumps

  • Cool the mixture lightly and pour into the whisked egg yolks, whilst whisking

  • Soak and dissolve gelatine, add to the caramel mixture

  • Lastly fold in the semi whipped cream.

Assemble:

  • Cut Joconde to 2/3 of the height of the cake rings. Line out the mould

  • Place the apple sponge on the base

  • Place chocolate mousse half full into the rings, ensuring that it is covered by the Joconde sponge

  • Lastly top the mousse with the caramel mixture and level

  • Let it set in the freezer

  • Brush the top with Chocolate paste and glace the top with hot flan gel while the gateau is still frozen, decorate as demonstrated.


Calvados Caramel Gateaux





Passionfruit Gateaux


Required production

Joconde Sponge

Coconut Daquoise

Almond Genoese: refer to previous recipes

Passionfruit Mousse

Passionfruit Coulis

Décor: Fresh Fruit


Decorative Paste/Cigarette Paste


Group

Ingredients

Weight (gm)

Costing

A

Butter, unsalted

Icing sugar



100

100





B

Egg whites

Flour


100

100





C

Food colour

As desired*




Total

400




Method

  • Cream ‘A’ together

  • Add egg whites and flour alternately

  • Add the colour

  • Spread into a silicon sheet of paper, with a desired pattern

  • Place in the freezer to set

  • Spread the Joconde sponge on top about 5mm thick

  • Bake @ 220ºC, for about 5 – 7 minutes

  • Remove from tray ASAP after baking, to avoid hardening.

* Weight not included

Joconde Sponge


Yield: 2 small trays + 2 discs @22cm

Group

Ingredients

Weight (gm)

Costing

A

Eggs

Sugar, caster

Almond meal

Flour, soft



250

250


250

70





B

Butter, unsalted, melted

55




C

Caster Sugar

Egg white



35

210





Total

1120




Method

  • Beat ‘A’, and add the eggs gradually until fluffy

  • Melt ‘B’ and add

  • Whisk ‘C’ and fold into the mixture

  • Spread over the decorative paste about 5mm thick

  • Bake @ 220ºC until light brown in colour.


Coconut Daquoise


Yield: 2 discs @22cm

Group

Ingredients

Weight (gm)

Costing

A

Egg white

Caster sugar



250

80





B

Almond meal

Coconut, desiccated

Icing sugar


165

80

160






Total

735




Method

  • Whisk ‘A’ to stiff peak

  • Fold in remaining ingredients

  • Pipe into round circles and dust with icing sugar

  • Bake at 180ºC for 20 minutes.


Passionfruit Mousse


Group

Ingredients

Weight (gm)

Costing

A

Sugar, caster

Passionfruit pulp

Lemon juice

Orange juice



100

400


50

250





B

Gelatine

30




C

Cream

800




D

Egg whites

Sugar


200

200





Total

2030




Method

  • Boil ‘A’, cool to 52ºC then add the soaked gelatine

  • Adjust sugar level if required

  • Cool down slightly and fold in the lightly whipped cream

  • Whisk ‘D’ and fold into the passionfruit mixture.


Passionfruit Jelly


Yield: 2 cake tins @18cm

Group

Ingredients

Weight (gm)

Costing

A

Passionfruit pulp

Lemon juice

Orange Juice

Sugar, caster



300

10

100



100




B

Gelatine

13




Total

523




Method

  • Boil ‘A’ cool to 50ºC then add ‘B’

  • Pour mixture into cling film lined Aluminium cake tins, 2 cm smaller than the cake rings used for the gateaux.

Assemble:

  • Line the cake ring with the fencing Joconde sponge

  • Place Coconut Daquoise into the centre of the cake ring

  • Fill hoop 1/3 full with Passionfruit Mousse

  • Place the round Joconde on top and soak with a sugar solution and passionfruit liqueur (optional)

  • Top with the jelly disc and fill with the remainder passionfruit mousse

  • Set in the freezer

  • Glaze with Flan gel with Passionfruit, decorate with freshly cut fruit.


Passionfruit Gateaux

Carrot Cake 1


Yield: 2 rings/ terrine baking moulds @20cm

Group

Ingredients

Weight (gm)

Costing

A

Sultanas

Dried apricot

Carrot, shredded

Pineapple, crushed with juice

Walnuts

Brandy


100

100


350

150


50

50





B

Eggs

Sugar


Vegetable oil

4*

360


340




C

Flour, soft

Bi Carb soda

Baking powder

Salt


Cinnamon, ground

Mixed spice



400

10

5



2

5

5






Total Weight

1927




Method

  • Soak ‘A’ in Brandy and set aside

  • Mix ‘B’ in a mixing bowl

  • Add ‘C’ slowly until clear

  • Then gradually add ‘A’

  • Pour into a Terrine baking mould or Cake Ring

  • Bake @ 170ºC for about 50 – 60 minutes.

* Weight not included

Cream Cheese Topping


Group

Ingredients

Weight (gm)

Costing

A

Cream cheese

Sugar, caster

Butter, soft, unsalted

Lemon, juice & zest

Vanilla Essence


200

100


70

1*

10






Total

380




Method

  • Mix all ingredients together and beat until light and aerated.

* Weight not included

Marzipan Carrots


Group

Ingredients

Weight (gm)

Costing

A

Marzipan

Food colour Orange

Food colour Green


100




Total

100




Method

  • Divide the marzipan into 2 pieces

  • 90g for orange

  • 10g for green.

When coloured divide into 12 pieces and shape as for carrots.

Instructor will demonstrate.

Apply green marzipan as demonstrated.

Allow to dry.



Assemble:

  • Cool down the carrot cake

  • Spread cream cheese mixture evenly over the top of the cake

  • Using a comb scraper, scrape a pattern into the cake

  • Dust with cocoa powder.


The decoration for carrot cake is very much up to the individual.

Some chopped roasted walnuts or roasted flaked almond can be applied to the sides and or tops.

Sacher Torte


Yield: 2 rings @20cm

Sponge:

Group

Ingredients

Weight (gm)

Costing

A

Caster sugar

Egg yolks

Brandy

Vanilla


135

14*


20

10





B

Chocolate, dark

Butter, unsalted



300

380





C

Flour, soft

Cocoa Powder

Baking powder


140

10

10






D

Egg White

Sugar, caster



14*

80





Total

1085




Method

  • Whisk ‘A’ well

  • Melt ‘B’ separately and add to egg mixture

  • Sift ‘C’ and fold into mixture. Whisk ‘D’ to medium peak and fold in

  • Fill into greaseproof Paper lined cake hoops

  • Bake at 180ºC for 40 minutes

  • Remove from oven and let cool.

* Weight not included

Sacher Torte Glaze


Yield: 2 rings @ 22 cm

Boiled apricot jam is applied to the surface of all Sacher tortes to stop the glaze from soaking into the cake.



Glaze 1

Group

Ingredients

Weight (gm)

Costing

A

Water

Sugar


Couverture

240

600


500




Total

1340






  • Dissolve sugar in the water and add the finely grated chocolate

  • Boil mixture to 108ºC

  • Use while still hot.


Glaze 2 (Ganache) (Prepare one day in advance)

Group

Ingredients

Weight (gm)

Costing

A

Cream

Couverture

Glucose


500

600


60




Total

1160






  • Boil cream and glucose add chopped couverture

  • Store in refrigerator

  • Take of 1/3 of the mixture and cream in mixing machine

  • Cover whole sponge with ganache and freeze till set

  • Heat remaining ganache over water bath

  • Pour glaze at the onetime onto the cake and cover it by using a palette knife.

Glaze 3

Group

Ingredients

Weight (gm)

Costing

A

Sugar

Cocoa


Couverture

Water


600

120


200

250





Total

1170




Method

  • Sift cocoa blend well with sugar

  • Add chopped couverture

  • Lastly add the water and blend well together

  • Boil to 108ºC

  • Keep washing down sides of the pan.

High shine chocolate glaze:

Group

Ingredients

Weight (gm)

Costing

A

Cream

Water


Caster sugar

240

330


360




B

Cocoa Powder

120




C

Gelatine

12




Total

1062




Method

  • Boil ‘A’ to 103ºC. Add the sifted cocoa powder and stir through

  • Cool down to 60ºC, then add the soaked gelatine

  • Glaze the gateaux with warm chocolate glaze (30ºC).

Assemble and Finish:

  • Cut sponge in half and spread on some apricot jam

  • Bring remaining apricot jam to the boil

  • Glaze thinly with the jam

  • Cover cake with chocolate glaze

  • Mark portions by using a hot knife

  • Write onto each wedge the word ‘Sacher’ using white chocolate or royal icing.

Sacher Torte




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