17 Tortes and Specialty Cakes

Chapter Objectives After studying this chapter, you will be able to: prepare a variety of tortes. prepare a variety of specialty torte fillings. assemble tortes using basic and advanced icing techniques. continued on next slide

Chapter Objectives After studying this chapter, you will be able to: understand how to assemble and decorate a variety of specialty cakes. prepare a variety of tortes and specialty cakes.

European Tortes European tortes consist of layers of relatively low fat, dry cake moistened with a flavored syrup. Sacher Torte, for example, is a chocolate sponge filled with chocolate ganache.

Fillings for Tortes Fillings include one or a combination of any of the following: Ganache Buttercream Fruit curd Mousse stabilized with gelatin

Modern Tortes Sponge, ladyfinger and other batters make delicate cake layers that can be cut to fit attractive molds. These cake batters can be baked in patterned, textured molds to created decorative tortes. continued on next slide

Modern Tortes Joconde batter, a type of rich genoise, is often baked in silicone molds. The batter can be tinted and stenciled to achieve special effects.

Assembling Tortes Many contemporary tortes are constructed by layering the components in a mold. Layers of spongecake, meringue or baked short dough Filled with mousses, fruit gelée, fruit coulis and/or buttercream continued on next slide

Assembling Tortes Once lined and filled they are usually frozen until needed. Thaw the tortes in the refrigerator before service.

Garnishing and Portioning Tortes Tortes made in molds may require little embellishment. Most are coated with a tart glaze. Decorative garnishes can be made from chocolate, pulled sugar, caramel and marzipan among other confections. continued on next slide

Garnishing and Portioning Tortes Portion tortes using a clean rules to mark slices and chef's knife dipped in hot water and wiped clean with each slice.

Storing Tortes Store contemporary torte in the freezer. Freezing helps make the piece easier to handle and trim. When frozen, tortes made in large sheet pans can be portioned neatly. Garnish tortes after they have thawed as garnishes do not freeze well.

Specialty Cakes Specialty cakes are one outlet the pastry has for creative expression. When planning a specialty cake, keep in mind: the number of people the cake must serve. how long the cake will be displayed at room temperature. continued on next slide

Specialty Cakes Visible decorations should complement the flavors and textures of the cake and fillings.

Assembling Specialty Cakes Cakes large enough to feed a crowd may be composed of several layer cakes stacked into tiers. Tiers are composed of iced layer cakes. Wooden dowels or cake straws are cut to the height of each cake. Dowels are then inserted into each tier. Cakes are then stacked, and the cake is decorated.