CH30 Gateau/Torte

PUFF

1. Mille feuilles

2. Pithivier

GATEAUX

3. Basic mix

4. Coffee

5. Praline

6. Springtime

7. Chocolate walnut

8. Ginger

9. Monte Carlo

10. Cherry

11. Coffee acorn

12. Marzipan fruits

13. Fresh cream

9. Monte Carlo

10. Cherry

11. Coffee acorn

12. Marzipan fruits

13. Fresh cream

SANDWICH

14. Chocolate

15. Victoria

SWISS ROLL

16. Plain

17. Chocolate

18. Yule log

TORTEN (BASES)

19. Dobos

20. Japonaise

21. Sable

22. Vanilla sponge

23. Chocolate sponge

(FILLINGS)

24. Bavarois

25. Butter cream

26. Fresh creams

27. Dobos

28. Sacher

The Art of the Gateau Tort

PUFF PASTRY GOODS

1. GATEAU MILLE FEUILLES

Ingredients

Puff pastry                                                             300 g

Fondant icing                                                        200 g

Apricot glaze                                                          50 g

Pastry cream                                                         150 g

Red jam                                                                   50 g

Method

1. Roll out the puff pastry 3 mm thick then cut it into 3 rounds each 180 mm in diameter.

2. Gather the trimmings and roll out 3 mm thick. This will be crumbled after baking, and used for decorating the sides of the cooked gateau.

3. Prick the pastry with a fork. Place onto baking sheets and allow to rest for 20 minutes. Bake in an oven at 220°C until crisp and golden brown.

4. Remove from the oven and place onto a table upside down, press lightly with the hot tray and leave to set and cool.

5. Crumble the cooked trimmings into flakes and put on one side. If necessary, trim the rounds to correct their shape.

6. To assemble the gateau, select the best shaped round for the top and put to one side. Spread jam on one round, place the second round on top then spread this with pastry cream, retaining about one third for coating the sides. Place the retained round of pastry upside down onto the top of the other 2 rounds to present a flat surface.

7. Brush over the top with boiling apricot glaze.

8. Warm the fondant in a bain-marie then place a small quantity into each of 2 separate containers and colour one chocolate, one pink. Fill piping bags made from greaseproof paper with the coloured fondant.

9. Spread the remaining white fondant evenly over the top of the round and immediately pipe lines 12 mm apart across the surface alternating between chocolate and pink.

10. Pull the back of the knife across the lines at approximately 25 mm intervals then turn the gateau around and repeat the process from the opposite direction to create a marbled or feathered effect.

11. Coat the side of the gateau with the remaining pastry cream and cover this with the crumbled flakes of pastry.

12. Present on a doily covered tray or plate for service.

Notes:

1. Whipped fresh cream flavoured with vanilla can be used as an alternative to pastry cream.

2. Flaked roasted almonds can be used in place of crumbled puff pastry trimmings.

2. GATEAU PITHIVIER

10 PORTIONS

Ingredients

Puff pastry                                                               500 g

Almond filling (frangipane)                                   500 g

Icing sugar                                                                50 g

Egg                                                                                1

Method

1. Roll out a little less than half the pastry to a thickness of 2 mm and cut into a round 150 mm in diameter. This will form the base of the gateau.

2. Roll out the remainder of the pastry to a thickness of 3 mm and cut into a round 160 mm in diameter. This will form the top of the gateau.

3. Place the base onto a baking tray. Egg wash the edge then prick with a fork. Put the almond filling in the centre to form a pyramid, to within 2.5 mm of the edge of the pastry.

4. Cover with the other round and crimp the edges together.

5. Using a sharp knife, cut 8 curved slits from the centre to within 2.5 mm of the edge in the top layer of pastry.

6. Egg wash the top and allow to rest for 30 minutes.

7. Bake in an oven at 180°C for 45 minutes.

8. Remove from the oven, dust with icing sugar then return to the oven to finish cooking and also to allow the sugar to melt and glaze the top.

GATEAU

3. BASIC GATEAU MIX

8 PORTIONS

Ingredients

Flour                                                                     125 g

Eggs                                                                        4

Caster sugar                                                       125 g

Butter                                                                  50 g

Method

1. Grease the cake tin and line it with greaseproof paper.

2. Warm the butter in a saucepan to clarify it.

3. Place the eggs and sugar into a hand bowl or basin and whisk vigorously over a saucepan half full of water until it forms a ribbon like texture.

4. Remove from the heat and continue whisking until the mixture has cooled and increased in volume by about 6 times.

5. Lightly fold in the flour with a metal spoon.

6. Add the clarified butter mixing in as little as possible consistent with the fully incorporated butter.

7. Place the mixture into the prepared cake tin and bake in an oven at 160°C for 30 minutes.

8. Remove from the oven and allow to cool slightly before turning out onto a pastry wire. Allow to cool and set before removing the greaseproof paper.

Notes:

1. In sponge making, the egg is whisked with sugar until thick and light. The flour is then carefully incorporated to prevent the structure breaking down. Aeration of the sponge is achieved solely by air being trapped by the egg during the beating process.

2. Sterilising the mixing bowl and whisk in boiling water will remove any trace of fat or oil. This is particularly important as any fat present will inhibit the aeration of the egg and prevent a perfect sponge being achieved.

3. All ingredients should be accurately weighed as any imbalance of ingredients will adversely affect the production of the sponge.

4. When whisking the egg and sugar over hot water care must be taken to ensure that the water does not boil or touch the bottom of the hand bowl, conversely if the water becomes too cool it will not provide enough heat to lift the mixture.

5. The flour must be carefully folded into the eggs and sugar in a way in which it will not damage the very light structure which has been built up in the whisking process. Gently lift the flour through the sponge whilst at the same time turning the bowl.

6. Similar care must be taken when adding the butter to the sponge mixture as the butter will tend to break down the structure of the sponge.

BUTTER CREAM GATEAU VARIETIES

4. COFFEE GATEAU

Ingredients

Coffee essence                                                      50 ml

Butter cream                                                         500 g

Flaked roasted almonds                                        150 g

Method

Mix the coffee essence with the butter cream, roast the flaked almonds. Cut the sponge into 3 layers, spread with butter cream and reassemble. Cover the top and side with butter cream, decorate the side with the flaked almonds. mark out the top 8 portions then decorate neatly with piped stars or rosettes of coffee butter cream.

5. PRALINE GATEAU

Ingredients

Praline                                                                     150 g

Butter cream                                                          500 g

Flaked roasted almonds                                        150 g

Method

1. Crush the praline and mix with the butter cream retaining a little for decorating the top of the gateau; roast the flaked almonds.

2. Cut the sponge into 3 layers, spread with the butter cream and reassemble.

3. Cover the top and side with the butter cream, decorate the side with flaked almonds.

4. Mark out the top into 10 portions then decorate with rosettes of praline butter cream. Sprinkle each rosette with crushed praline. Whole almonds or hazelnuts dipped in caramel may be used for decorating the top of the gateau.

6. SPRINGTIME GATEAU

Ingredients

Raspberry jam                                                       50 g

Butter cream                                                         500 g

Flaked roasted almonds                                      150 g

Vanilla essence

Raspberry essence

Chocolate flavouring

Pistachio flavouring

Green and red food colouring

Method

1. Cut the sponge into 3 layers of equal thickness then reassemble it with jam and of butter cream, spread between each layer of sponge.

2. With the base of the sponge uppermost to present a level surface for decorating cover the top and side with butter cream then decorate the side with the flaked almonds.

3. Mark the top into 4 quarters and cover each quarter with small piped stars of butter cream in 4 different colours and flavourings.

4. The most popular flavours for this purpose are chocolate, vanilla, raspberry and pistachio.

DECORATING A FONDANT GATEAU

1. After cutting horizontally into 3 equal layers the sponge can be moistened with stock syrup, a liqueur or other suitable flavouring.

2. Each layer is then spread with the appropriate flavour of butter cream and if the recipe requires can be sprinkled with finely chopped nuts, fruit or other ingredients.

3. The sponge is then reassembled the base uppermost to present a flat surface on which to apply the fondant.

4. Once the fondant has been coloured and flavoured the top of the sponge should be sealed by brushing with boiled apricot glaze. The side can then be coated with butter cream and the sponge set onto a cake board.

5. When icing the top of the sponge a collar should be placed around the top to help to retain the fondant. The collar can be of card, greaseproof or waxed paper, fixed with tape and no more than 3 mm above the top of the sponge. When attached, pour fondant onto the top of the sponge and spread out, with the aid of a palette knife, to the edge and against the collar.

6. Tap the cake board on the work bench to level the fondant. Remove any air bubbles instantly by pricking with a pin. Place the sponge on a level surface and leave to set after which the collar can be removed.

7. Using a greaseproof paper piping bag containing suitably coloured fondant, outline the portion sizes required in fine lines on the top of the gateau. Complete the decoration with the appropriate garnish.

8. Decorate the side according to the individual recipe with any of the following:

a. Rectangles of chocolate couverture and roasted nib almonds.

b. Lady finger biscuits, with tips dipped in chocolate.

c. Cats tongues, with tips dipped in chocolate and tied with a ribbon of contrasting colour.

FONDANT GATEAU VARIETIES

7. CHOCOLATE WALNUT GATEAU

Ingredients

Butter cream                                                          150 g

Fondant icing                                                        300 g

Apricot glaze                                                          50 g

Chocolate couverture                                          200 g

Walnut halves                                                         12

Chopped walnuts                                                  25 g

Chocolate food colouring to colour

Nib almonds                                                         150 g

Method

1. Use the basic gateau sponge recipe but substitute 10 g of cocoa powder for 10 g of flour.

2. Melt 50 g of chocolate couverture and combine with the butter cream. Adjust the colour with chocolate colouring.

3. Cut the sponge into 3 equal layers then reassemble with a layer of butter cream and chopped walnuts between each layer of cake.

4. Turn the sponge upside-down to present a flat surface and brush the top with boiling apricot glaze then place it onto a cake board.

5. Coat the side with chocolate butter cream.

6. Melt the remaining chocolate couverture. Add 50 g to the fondant, adjust the colour and consistency. Spread the remaining chocolate in a thin layer onto greaseproof paper, to allow to set then cut into rectangles 25 cm x 20 cm.

7. Coat the top of the sponge with chocolate fondant.

8. Place the chocolate rectangles around the side of the sponge level with the top edge then cover the remaining lower edge with toasted nib almonds.

9. Using a greaseproof paper piping bag outline the portions required in fine lines on the surface of the gateau then complete the decoration by piping dots of fondant round the top edge and place a walnut half onto each portion.

8. GINGER GATEAU

Ingredients

Butter cream                                                         200 g

Stem ginger                                                           100 g

Apricot glaze                                                          50 g

Fondant icing                                                        300 g

Nib almonds                                                           150 g

Chocolate couverture                                            100 g

Ginger flavouring few drops

Yellow food colouring few drops

Method

1. Flavour the butter cream with ginger flavouring. Cut out 12 heart shaped pieces of stem ginger and glaze with boiling apricot glaze then roughly chop the remainder.

2. Cut the sponge into 3 equal layers and reassemble with a layer of butter cream and chopped ginger between each layer of sponge.

3. Turn the sponge upside down to present a flat surface, brush the top with boiling apricot glaze and place it onto a cake board.

4. Coat the side with ginger butter cream.

5. Warm the fondant, add the ginger flavouring and a little yellow colouring. Pour over the top of the sponge and allow to set.

6. Warm the chocolate couverture and spread a thin layer onto greaseproof paper, allow to set then cut it into rectangles 25 cm x 20 cm.

7. Using a greaseproof paper piping bag outline the portions required in fine lines on the surface of the gateau then complete the decoration by piping dots of fondant round the top edge and placing a heart shaped piece of ginger on each portion.

8. Place the chocolate rectangles around the side of the sponge level with the top edge then decorate the remaining lower edge with toasted nib almonds.

9. GATEAU MONTE CARLO

Ingredients

Butter cream                                                         200 g

Fondant icing                                                        300 g

Apricot glaze                                                          50 g

Nib almonds                                                           150 g

Glace cherries                                                          3

Praline                                                                     400 g

Method

1. Prepare the praline and allow to cool. Roll out 3 mm thick. Cut into strips 25 mm wide and 300 mm long. Cut the strips into rectangles 20 mm long. This will produce about 30 rectangles which will be used for decorating the side of the gateau.

2. Cut another strip 65 mm wide and from this cut 12 triangles with a 20 mm base. Set these over an oiled rolling pin to form a curved shape.

3. Allow the remaining praline to become cold, crush then shake through a sieve to obtain a fine texture. Mix 50 g of this with the butter cream.

4. Cut the sponge into 3 equal layers and reassemble with butter cream between each layer of sponge.

5. Turn the sponge upside down to present a flat surface and brush the top with boiling apricot glaze then place it on a cake board.

6. Cover the side with praline butter cream then spread white fondant over the top of the sponge and allow it to set.

7. Using a greaseproof paper piping bag outline the portions required in fine lines on the surface of the gateau then complete the decoration by piping dots of fondant around the top edge.

8. Arrange the praline rectangles around the upper half of the side and cover the remainder of the side with toasted nib almonds.

9. Place the triangles of praline on the top of the gateau with the base outwards and the point inwards so that the curve of the praline forms a hoop. Decorate with small rounds of glace cherries.

10. CHERRY GATEAU

Ingredients

Butter cream                                                         200 g

Fondant icing                                                        300 g

Apricot glaze                                                          50 g

Glace cherries                                                        50 g

Maraschino cherries                                             50 g

Angelica                                                                   25 g

Chocolate couverture                                            50 g

Cats tongue biscuits mix                                     300 g

Cherry flavouring

Red food colouring

Method

1. Prepare and cook the cats tongues and allow to cool.

2. Flavour the butter cream with cherry flavouring, finely chop the maraschino cherries.

3. Cut the sponge into 3 layers and reassemble with a layer of cherry butter cream and maraschino cherries, between each layer of sponge.

4. Turn the sponge upside down to present a flat surface, brush the top with boiling apricot glaze then place it on a cake board.

5. Cover the side with cherry butter cream. Colour the fondant pink then spread it over the top of the sponge and allow to set.

6. Using a greaseproof paper piping bag outline the portions required in fine lines on the surface of the gateau then complete the decoration by piping dots of fondant around the top edge.

7. Using chocolate couverture, pipe a line in the centre of each section to represent cherry stalk then place a round of glace cherry at the tip of each stalk. Cut the angelica into small diamonds and place on the base of the stalk to represent a leaf.

8. Dip the rounded ends of the cats tongues in melted chocolate and place neatly around the side of the gateau. Tie a ribbon of a complimentary colour around the gateau and finish with a neat bow.

11. COFFEE ACORN GATEAU

Ingredients

Fondant icing                                                        300 g

Butter cream                                                         200 g

Apricot glaze                                                          50 g

Marzipan                                                                100 g

Chocolate couverture                                           150 g

Nib almonds                                                           150 g

Chocolate vermicelli                                              10 g

Coffee flavouring

Coffee food colouring

Method

1. Flavour the butter cream with coffee flavouring. Cut the sponge into 3 equal layers then reassemble with a layer of butter cream between each layer of sponge.

2. Turn the sponge upside down to present a flat surface, brush the top with boiling apricot glaze then place it on a cake board.

3. Cover the side with coffee butter cream.

4. Warm the fondant, flavour it with coffee flavouring and tint to a coffee colour then spread it over the surface of the sponge and allow to set.

5. Melt the chocolate couverture and spread it in a thin layer onto greaseproof paper, allow to set then cut into rectangles 25 cm x 20 cm.

6. Colour the marzipan nut brown and mould into 12 acorn shapes. Dip the base of each acorn in melted chocolate then into chocolate vermicelli.

7. Using a greaseproof paper piping bag outline the portions required in fine lines on the surface of the gateau and complete the decoration by piping dots of fondant around the top edge then placing an acorn on each portion.

8. Place the chocolate rectangles around the side of the sponge level with the top edge then cover the remaining lower edge with toasted nib almonds.

12. MARZIPAN FRUIT GATEAU

Ingredients

Fondant icing                                                        300 g

Butter cream                                                         200 g

Apricot glaze                                                          50 g

Marzipan                                                               200 g

Chocolate couverture                                           50 g

Cats tongues biscuits mix                                  300 g

Almond essence

Various food colourings

Various food flavourings

Method

1. Prepare and cook the cats tongues and allow to cool.

2. Flavour the butter cream with almond essence. Cut the sponge into 3 equal layers, then reassemble with a layer of butter cream between each layer of sponge.

3. Turn the sponge upside down to present a flat surface, brush the top with boiling apricot glaze then place it on a cake board.

4. Cover the side with almond butter cream. Colour the fondant pale green then spread it over the surface of the sponge and allow to set.

5. Colour the marzipan with the appropriate food colours and mould it into a variety of miniature fruits; oranges, apples, bananas, pears and peaches and a green leaf to place the fruit on, sufficient for a choice of 4 different fruits and a leaf for each of the portions.

6. Using a greaseproof paper piping bag outline the number of portions required in fine lines on the surface of the gateau and complete the decoration by piping dots of fondant around the top edge and placing the marzipan fruit and leaf on each portion.

7. Dip the rounded ends of the cats tongues in melted chocolate and place them neatly around the side. Tie a ribbon of a complimentary colour around the gateau and finish with a neat bow.

13. FRESH CREAM GATEAU (BLACK FOREST)

Ingredients

Basic chocolate gateau                                           1

Stock syrup                                                          140 ml

Bottle kirsch                                                             1

Whipped cream                                                   280 ml

Couverture                                                            200 g

Black cherries                                                        1 tin

Method

1. Flavour the stock syrup with kirsch, then cut the gateau into 3 layers and lightly soak each one with the syrup.

2. Drain the black cherries thoroughly, spread the cake layers liberally with the whipped cream then cover with the black cherries retaining a small number for decorating the top.

3. Reassemble the gateau and cover the top and sides with whipped cream the coat the sides with flaked chocolate.

4. Decorate the top with piped whipped cream, black cherries and chocolate embellishments.

SANDWICH

14. CHOCOLATE SANDWICH

Ingredients

Margarine                                                              100 g

Caster sugar                                                          100 g

Eggs                                                                          2

Flour                                                                       75 g

Cocoa powder                                                       25 g

Baking powder                                                      5 g

Butter cream                                                         250 g

Chocolate flavouring

Chocolate food colouring

Method

1. Grease and flour 2 sandwich tins.

2. Sieve together the flour, baking powder and cocoa powder.

3. Cream together the margarine and sugar together until light and fluffy.

4. Gradually add the eggs beating vigorously.

5. Fold in the flour, baking powder and cocoa. Divide the mixture between the 2 sandwich tins and bake in an oven at 190°C for 15 minutes.

6. Turn out onto a pastry wire to cool.

7. Flavour and colour the butter cream. Cover the surface of one sponge sandwich with the chocolate butter cream and place the other sandwich on top.

8. Dust with icing sugar, place on a doily covered dish and serve.

15. VICTORIA SANDWICH

Ingredients

Margarine                                                              100 g

Caster sugar                                                          100 g

Eggs                                                                          2

Flour                                                                       100 g

Baking powder                                                      5 g

Jam                                                                         100 g

Method

1. Grease and flour 2 sandwich tins.

2. Sieve together the flour and baking powder.

3. Cream together the margarine and sugar.

4. Gradually add the eggs, beating vigorously.

5. Fold in the flour and baking powder. Divide the mixture between the 2 sandwich tins and bake in an oven at 190°C for 15 minutes.

6. Turn out onto a pastry wire to cool.

7. Cover the surface of one of the sponges with jam and place the other on top.

8. Dust with icing sugar, place on a doily covered dish and serve.

SWISS ROLL

16. SWISS ROLL

Ingredients

Flour                                                                       100 g

Caster sugar                                                          100 g

Eggs                                                                          4

Red jam                                                                 150 g

Water                                                                    25 ml

Method

1. Grease a baking tray and line it with greaseproof paper.

2. Put the eggs and half the sugar into a bowl and whisk over a saucepan of hot water until the mixture thickens and forms ribbons.

3. Remove from the heat and continue whisking until the mixture is cold and has increased in volume six fold.

4. Bring the 25 ml of water to the boil and whisk into the mixture.

5. Fold in the flour with a metal spoon.

6. Pour the mixture into the prepared baking trays and bake in an oven at 220°C for 8 minutes.

7. Warm the jam. Dust a sheet of greaseproof paper with caster sugar.

8. Remove the sponge from the oven and turn it upside down onto the sugared paper. Remove the tray, brush the lining paper with water and peel it from the sponge.

9. Cover the sponge with the jam then roll up by pulling the sugared paper over the top of the sponge.

10. Allow to cool in the paper then slice into portions for service.

17. CHOCOLATE SWISS ROLL

Ingredients

Flour                                                                        75 g

Caster sugar                                                          100 g

Eggs                                                                           4

Water                                                                    25 ml

Cocoa powder                                                       25 g

Butter cream                                                         200 g

Method

1. Sieve together the flour and cocoa powder.

2. Grease a baking tray and line it with greaseproof paper.

3. Place the eggs and the sugar into a hand bowl and whisk over a saucepan of hot water until the mixture thickens and forms ribbons.

4. Remove from the heat and continue whisking until the mixture is cold and has increased in volume six fold.

5. Bring the water to the boil and whisk into the mixture.

6. Lightly fold in the flour and cocoa mixture with a metal spoon.

7. Pour the mixture into the prepared baking tray ensuring that the mixture is to the edges and level. Bake in an oven at 220°C for 8 minutes.

8. Dust a sheet of greaseproof paper with caster sugar.

9. Remove the sponge from the oven and turn it upside down onto the paper. Remove the tray, brush the lining paper with water and peel it from the sponge.

10. Roll up the sponge by pulling the sugared paper over the top of the sponge. Allow to cool in the paper.

11. When the sponge is cold, carefully unroll it. Spread with butter cream then re-roll the sponge.

12. Slice into portions for service.

18. YULE LOG

Ingredients

Chocolate swiss roll                                              350 g

Butter cream                                                          450 g

Chocolate couverture                                            100 g

Chocolate food colouring

Icing sugar                                                              50 g

Method

1. Prepare a chocolate swiss roll using chocolate butter cream as the filling.

2. Trim the sponge and cut from one edge a wedge at 45 degrees to form the branch on the log.

3. Melt the chocolate couverture to blood heat and beat this into approximately 400 g of butter cream, adjust the colour. Keep 50 g of butter cream plain for decoration.

4. Place the sponge roll onto a cake board. Stick the wedge of sponge to the side of the roll with a little chocolate butter cream.

5. Cover the whole surface neatly with the chocolate butter cream leaving the ends uncovered. Mark with a fork or scraper to resemble the bark of a tree.

6. Mask each end of the roll and the end of the branch with plain butter cream. Pipe a spiral of chocolate butter cream to stimulate the end grain and mark with the point of a knife to represent the line of a tree trunk.

7. Dust lightly with icing sugar and serve on a doily covered tray for service.

Note: Additional decoration can be used in the form of marzipan ivy leaves or mushroom shaped meringues to simulate fungus.

TORTEN (BASES)

INTRODUCTION

1. A torte is a type of cake widely popular on the European mainland and increasingly seen throughout the UK served as a sweet at buffets or as a pastry to be eaten with coffee or tea.

2. Torten can be produced in a variety of styles, textures, flavours and colours but the most common and popular type is a large sponge between 20 cm and 30 cm in diameter and between 6 cm and 8 cm deep, cut into layers, usually soaked with syrup and filled and decorated with whipped and flavoured cream and fruit which may be left whole or sliced as appropriate, all mounted onto a round of sweet paste or japonaise. Marzipan and some varieties of nuts are also popular decorations for torten.

3. Special items of equipment such as a torte collar can be purchased to help ensure a really high standard of production and precision is achieved.

4. The following section contains a selection of bases and recipes for torten. With imagination a wider variety of flavours and textures can be attempted.

19. DOBOS

12 PORTIONS

Ingredients

Eggs                                                                           7

Caster sugar                                                          135 g

Flour                                                                       135 g

Double cream                                                        60 ml

Butter                                                                      60 g

Lemon                                                                      1

Method

1. To yield 1 x 20 cm base.

2. Separate the egg yolks from the whites and discard 2 of the whites. Melt and clarify the butter. Remove the zest and squeeze the juice from the lemon.

3. Whisk the egg yolks, half the sugar and a few drops of lemon juice until stiff.

4 Whisk 5 egg whites to a still peak then fold in the remaining sugar and lemon zest.

5. Mix the double cream with the egg yolks and fold in two thirds of the egg whites.

6. Fold in the flour, then the remaining egg white and then the clarified butter.

7. Put the mixture into a greased and floured torte ring or sandwich tin. Bake in an oven at 180°C for 15 minutes then turn out onto a pastry wire to cool.

20. JAPONAISE

12 PORTIONS

Ingredients

Eggs                                                                           2

Caster sugar                                                          125 g

Fine ground almonds                                           50 g

Cornflour                                                                5 g

Method

1. To yield 1 x 20 cm base.

2. Separate the egg whites from the yolks.

3. Mix the ground almonds and cornflour together.

4. Whisk the egg whites to a stiff peak gradually rain in half the sugar continuing to whisk vigorously.

5. Fold in the remaining sugar and the ground almonds and cornflour.

6. Put the mixture into a greased and floured torte ring or sandwich tin. Bake in an oven at 150°C until cooked without colour then turn out onto a pastry wire to cool.

21. SABLE

12 PORTIONS

Ingredients

Flour                                                                      300 g

Butter                                                                    200 g

Caster sugar                                                        100 g

Egg                                                                           1

Vanilla essence

Lemon                                                                    1

Orange                                                                   1

Method

1. To yield 1 x 20 cm base.

2. Remove the zest from the lemon and orange.

3. Sieve the flour into a bowl, make a bay.

4. Cream together the margarine and sugar and put into the bay with the egg, vanilla essence and the lemon and orange zest.

5. Mix all the ingredients to a smooth paste and allow to rest for 1 hour in a cool place.

6. Roll out 5 mm thick and cut into a round 20 cm in diameter. Place onto a lightly greased baking tray and bake in an oven at 180°C for 15 minutes until the biscuit is a light golden colour.

7. When cooked leave on the baking tray to cool.

22. VANILLA SPONGE BASE

10-12 PORTIONS

Ingredients

Flour                                                                     125 g

Eggs                                                                        4

Caster sugar                                                        125 g

Butter                                                                    50 g

Vanilla essence

Method

1. Clarify the butter.

2. Grease a torte ring with 25 g of the clarified butter then dust it with flour. If using a gateau tin, grease the tin then line with greaseproof paper.

3. Place the eggs, sugar and vanilla essence in a basin or hand bowl and whisk over a saucepan of hot water until the mixture forms a ribbon. Remove from the heat and continue whisking until the mixture has cooled and the volume increased six fold.

4. Fold in the flour with a metal spoon and then lightly stir in the remaining clarified butter.

5. Place the mixture into the prepared tins and bake in an oven at 180°C for 30 minutes.

6. Remove from the oven, turn out onto a pastry wire to cool.

23. CHOCOLATE SPONGE BASE

10-12 PORTIONS

Ingredients

Flour                                                                     100 g

Cocoa butter                                                         25 g

Eggs                                                                         4

Caster sugar                                                          125 g

Butter                                                                     75 g

Method

1. Clarify the butter.

2. Grease a torte ring with 25 g of the clarified butter then dust it with flour. If using a gateau tin, grease the tin then line it with greaseproof paper.

3. Put the eggs and sugar into a bowl and whisk over a saucepan of hot water until the mixture forms a ribbon. Remove from heat and continue whisking until the mixture has cooled and the volume increased six fold.

4. Fold in the flour and cocoa powder with a metal spoon and stir in the remaining clarified butter.

5. Put the mixture into the prepared tins and bake in an oven at 180°C for 30 minutes.

6. Remove from the oven and turn out onto a pastry wire to cool.

(FILLINGS)

24. BAVAROIS TORTE

8-10 PORTIONS

Ingredients

Vanilla sponge base                                              500 g

Apricot glaze                                                          125 g

Vanilla bavarois                                                    500 ml

Raspberry coulis                                                   250 ml

Raspberry jam                                                       200 g

Fresh fruit                                                              400 g

Method

1. Slice the vanilla sponge base into 4 equal layers. Place the base layer to one side.

2. Spread 2 of the layers with raspberry jam then sandwich all 3 layers together.

3. Place the sponge layers into a torte ring to form the base.

4. Place a layer of prepared fresh fruit onto the sponge then alternate layers of bavarois and fruit until the ring is filled, finishing with a layer of bavarois.

5. Place the retained round of sponge onto the top and lightly press down. Chill in a refrigerator.

6. When the torte is chilled, remove from the ring, brush the top and sides with warm apricot glaze and allow to cool.

7. Decorate with fresh fruit and whipped cream and serve with raspberry coulis.

Notes:

1. All fresh fruits in season make excellent fillings especially: strawberries, raspberries, kiwi fruit, peaches and blackcurrants.

2. Before assembly, the sponge layers may be brushed with a liqueur or stock syrup to give additional flavour to the torte.

25. BUTTER CREAM TORTE

8 PORTIONS

Ingredients

BASE

Flour                                                                     50 g

Butter                                                                    50 g

Biscuit crumbs                                                    50 g

Ground almonds                                                  75 g

Caster sugar                                                         100 g

Eggs                                                                          6

Vanilla essence                                                     5 ml

Salt

FILLING

Butter                                                                    300 g

Caster sugar                                                          125 g

Cornflour                                                               35 g

Eggs                                                                          3

Milk                                                                      500 ml

Vanilla essence

Plain chocolate                                                       25 g

Method used to make the base

1. Clarify the butter.

2. Grease a 250 mm cake or gateau tin with the butter then dust with flour.

3. Separate the egg yolks from the whites. Mix together the biscuit crumbs, ground almonds and sifted flour. Mix together the egg yolks, salt and 30 g of caster sugar.

4. Whisk the egg whites to a stiff peak and gradually whisk in the remaining caster sugar.

5. Fold the egg whites into the yolk, salt and mixture. Finally, fold in all the dry ingredients.

6. Pour the mixture into the prepared tin and bake in an oven at 190°C for 35 minutes. leave overnight in the tin.

Method for making the filling

1. Separate the egg yolks from the whites. Cream the butter.

2. Prepare a rich butter cream with the sugar, cornflour, egg yolks, milk and vanilla essence. Stir in the creamed butter then sprinkle with icing sugar. Set to one side to cool.

3. Cut the cake base into 3 layers and return the top layer to the cake or gateau tin.

4. Barely melt the chocolate and mix into it a quarter of the butter cream. Spread this onto the first layer of sponge which has been placed in the tin and cover with a second sponge layer. Mix the stock syrup and almond liqueur together and use half of this to moisten the second sponge layer, then spread the top with a layer of vanilla butter cream.

5. Cover with the last remaining sponge layer and moisten the top with the remainder of the syrup then chill in a refrigerator.

6. Remove the torte from the tin and cover the top and sides with a thin layer of the butter cream. Chill then re‑cover with a further layer of butter cream. Chill once more.

7. To finish the torte, cover the sides thickly with butter cream and give a ripple effect with an icing comb. Sprinkle the top of the torte with crushed flaked and toasted almonds, whirls of butter cream and cherry halves.

Note: The top may also be decorated with marzipan fruits or other marzipan decorations.

26. FRESH CREAM TORTE

8-10 PORTIONS

Ingredients

Vanilla sponge base                                              500 g

Whipped cream                                                     750 ml

Stock syrup                                                            20 ml

Fresh fruits in season                                            400 g

Flakes almonds or plain chocolate                         50 g

Icing sugar                                                                  50 g

Liqueur                                                                     40 ml

Method

1. Cut the sponge base in 3 equal layers and return the top layer to a cake or gateau tin.

2. Flavour the stock syrup with half the liqueur and brush a little of the mixture on to the sponge base. Place on this layer of fresh fruit then cover with the second sponge layer. Brush on a little more of the stock syrup and liqueur.

3. Whisk the cream to a stiff peak, adding the remainder of the liqueur. Spread a layer of the cream onto the second sponge layer then cover this with the remaining layer of sponge. Chill in a refrigerator.

4. Remove the torte from the mould and cover the top and side with the whipped cream.

5. Decorate the side with shaved chocolate or toasted flaked almonds.

6. Place on the top surface of the torte a 100 mm plain pastry cutter or other suitable template and fill with either shaved chocolate or toasted flaked almonds. Carefully remove the template to leave the remainder of the torte clear.

7. Decorate the top of the torte with whole or sliced fruit and whipped cream.

8. Dust liberally with icing sugar, chill before service.

27. DOBOS TORTE (HUNGARIAN TORTE)

Ingredients

Dobos base                                                              1

Ganache                                                                400 g

Praline                                                                    150 g

Caramel                                                                 200 g

Flakes roasted almonds                                      100 g

Stock syrup                                                          150 ml

Rum

Method

1. Cut the dobos base into 6 layers putting aside the best layer for the top. Flavour the stock syrup with the rum and use the mixture to moisten the 5 remaining layers.

2. Crush the praline and mix it with the ganache. Spread the 5 layers with this mixture and assemble in the torte mould.

3. Coat the retained top layer with pale caramel then using a greased knife and while the caramel is still hot mark the top with the desired number of portions.

4. Coat the side and the top of the torte with ganache then decorate the side with the roasted almonds.

5. Pipe whirls of ganache from the centre to the edge according to the number of portions required then place the segments on the top to form a fan.

6. Place on a doily covered tray for service.