Tortes and Specialty Cakes

1. 17 Tortes and Specialty Cakes

2. 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

3. 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.

4. 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.

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

6. 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

7. 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.

8. 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

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

10. 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

11. 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.

12. 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.

13. 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

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

15. 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.