Chapter 16 European Cakes

and Tortes

Components in a European-Style
Layer Cake

Optional bottom layer

Cake layers
Additional specialty layers
Dessert syrup
Fillings
Icings and coatings

Common European-Style Tortes

Black Forest torte

Moch! torte
Fruit torte
Dobos torte
Napoleon gteau
Kirsch torte
Sachertorte

BLACK FOREST CAKE

Place your first 3/8 layer of chocolate sponge cake in the center of an
8 cardboard and soak with Kirsch flavored simple syrup.

Black Forest Cake

Pipe a ring of chocolate whipped cream on the outside of the cake layer
and a dot on the inside. Leaving a channel for the cherry filling.

Black Forest Cake

Black Forest Cake

Fill the channel with cherry filling.

Black Forest Cake

Black Forest Cake

Place the next layer of chocolate sponge on top making sure that the
layers are aligned. Make sure it is level and soak with flavored
simple syrup.

Black Forest Cake

Pipe a layer of chocolate whipped cream. Reserve a little of the

chocolate whipped cream for the garnish.

Black Forest Cake

Black Forest Cake

Top with the last layer of chocolate sponge cake. Soak with Kirsch
flavored simple syrup.

Black Forest Cake

Chocolate
Whipped
Cream
Chocolate
Sponge

Cherry Filling

Black Forest Cake

To Finish: Mask with 12oz. Whipped cream. Comb the sides. Bottom garnish with
small chocolate shavings. Score into 10 pieces, pipe pearls of chocolate whipped
cream. Garnish with brandied cherries and chocolate shavings.

Black Forest Cake

HAZELNUT TORTE

Basic and Classical Cakes

Chef Cavotti

Hazelnut Sponge
3/8 layer of hazelnut sponge, soaked with flavored simple syrup.
Spread a thin layer of raspberry jam onto the sponge.

Hazelnut Torte

Hazelnut Buttercream

On top of the jam, spread a 1/4 layer of hazelnut

buttercream.

Hazelnut Torte

Hazelnut Sponge

Next 3/8 layer of hazelnut sponge. Soak with flavored

simple syrup.

Hazelnut Torte

Hazelnut Buttercream

Evenly spread another 1/4 layer of hazelnut buttercream.

Hazelnut Torte

Hazelnut Sponge

Top with the last 3/8 layer of hazelnut sponge, soak with flavored
simple syrup. Lightly crumb coat with buttercream and refrigerate
unwrapped for 15 minutes then finish with buttercream.

Hazelnut Torte

Soaked
Hazelnut
Sponge
Cake

Hazelnut
ButterCream

Hazelnut Torte

Thin Layer
Raspberry
Jam

Finish with hazelnut buttercream. Comb the sides. Bottom garnish with lightly toasted ground
hazelnuts. Score into 10 pieces, a pearl of hazelnut buttercream off center on each piece. A
florentine cookie for garnish.

Hazelnut Torte

Zebra Torte

Basic and Classical Cakes

Cut two layers of chocolate sponge cake 1/4 thick. Place one
on an 8 cardboard and trim so that there is an 1/8 space
between the edge of the cardboard and the edge of the cake.
Soak with flavored simple syrup.

Zebra Torte

With a 1 1/2 plexi slat, cut your roulade into strips.

Zebra Torte

Chocolate
Roulade
Whipped
Cream

Evenly spread medium soft whipped cream (12 oz. Cream, 3/4
oz. Sugar, 1/4 oz Rum) over the top.

Zebra Torte

Begin with one strip and roll like a jelly roll. Once the first one is rolled
then connect to the beginning of the next strip and continue rolling.
Once you have two strips rolled, place the spiral onto a prepared layer of
chocolate sponge.

Zebra Torte

Place the spiraled strips on top of the prepared cake layer.

Zebra Torte

Zebra Torte

Continue wrapping the strips around the center by hand until the
center spiral becomes even with the bottom layer of cake.

Zebra Torte

Place the second 1/4 layer of cake on top of the spiral.

Zebra Torte

Trim top layer of cake so it is even with the rest of the cake. Soak
with simple syrup.

Zebra Torte

Finish with 12 oz. whipped cream. Mask and comb the sides. Score
into 10 pieces. Garnish each piece with a pearl of whipped cream
and a cigarette. In the center pipe a circle of Corneli design.

Zebra Torte

Corneli design rules: Try not to cross lines. All rounded motions, no
points. Try to do it in one line. A design should not be recognizable. I
suggest using your largest plain cutter to make a guide and do not start in
the middle.

Zebra Torte

BAVARIAN CREAM TORTE

Basic and Classical Cakes

Chef Cavotti

Use an 8 cake ring with a cardboard in the bottom to build this

cake. Place a 3/8 layer of white sponge in the ring. Soak with a
flavored simple syrup.

Bavarian Cream Torte

Fruit Bavarian

Spread half of the fruit bavarian evenly on top of the

cake.

Bavarian Cream Torte

Vanilla Sponge

Place the second layer of 3/8 vanilla sponge on top of the

bavarian. Make sure its level. Soak with flavored simple syrup.

Bavarian Cream Torte

Fruit Bavarian

Spread the other half of the bavarian on top of the sponge.

Bavarian Cream Torte

Vanilla Sponge

Top with the last layer of sponge cake and soak with simple syrup.

Bavarian Cream Torte

Soaked
Vanilla
Sponge
Cake

Bavarian
Cream

Bavarian Cream Torte

Finish with 12 oz. of whipped cream. Comb the sides. Bottom garnish with small chocolate shavings.
Score into 10 pieces, a pearl of whipped cream and a chocolate cutout on each piece.

Bavarian Cream Torte

OPERA TORTE

Cut a sheet of Joconde sponge into 3 even

rectangles, leaving the paper on the bottom for
easier handling.

OPERA TORTE

Spread one of the rectangle pieces of Joconde with Pate a Glacer.

(A mixture of 4 oz. melted chocolate and 1/2 oz. oil could be used
as a substitute for the Pate a Glacer.)

OPERA TORTE

Place a piece of parchment paper on the chocolate and

flip over so the chocolate is on the bottom. Then soak
the layer with coffee flavored simple syrup.

OPERA TORTE

Evenly spread 16 oz. medium ganache on the next layer

of cake. Make sure it is cool enough to spread without
running off the cake.

OPERA TORTE

Top with the second layer of Joconde sponge, peel off

the parchment, and soak with coffee simple syrup.

OPERA TORTE

Spread 12 oz of the coffee buttercream evenly on top. Reserve 4 oz

for the seal coat.

OPERA TORTE

Top with the last layer of Joconde sponge. Soak with

coffee simple syrup.

OPERA TORTE

Seal coat the top layer with remaining 4 oz. coffee

buttercream. Refrigerate before glazing.

OPERA TORTE

Coffee Buttercream

Joconde Sponge

Pate a Glacer

OPERA TORTE

Medium
Ganache

Finish: Glaze with 6 oz hard ganache. Chill. Trim the

sides and pipe Opera with cool glaze.

OPERA TORTE

Versions of Othellos

Othellos: filled with chocolate pastry

cream, iced with chocolate fondant
Iagos: filled with coffee-flavored pastry
cream, iced with coffee-flavored fondant
Desdemonas: filled with vanilla pastry
cream, iced with kirsch-flavored fondant
Rosalinds: filled with rose water-flavored
whipped cream, iced with rose waterflavored pink fondant

Procedure for Making Swiss Rolls

Similar, though more delicate than

American jelly rolls
Use Swiss roll sponge formula
Fill with jam, jelly, buttercream, or
other dessert cream
Roll as for jelly rolls
Ice with fondant or other sweet
topping

Common Forms of French Pastries

Slices: chilled portion sizes of layer

cakes, Swiss rolls, or other rolls
Triangles: layered sponge cake filled
with contrasting colors of buttercream
Squares: layered sheet cake filled
with icing in contrasting colors
Othellos: sponge roll batter mounded,
baked, and sandwiched together, then
coated

Versions of Othellos

Othellos: filled with chocolate pastry

cream, iced with chocolate fondant
Iagos: filled with coffee-flavored pastry
cream, iced with coffee-flavored fondant
Desdemonas: filled with vanilla pastry
cream, iced with kirsch-flavored fondant
Rosalinds: filled with rose water-flavored
whipped cream, iced with rose waterflavored pink fondant

Transparency 16-5

CHARLOTTE RUSSE

Basic & Classical Cakes

Chef Cavotti

Lady fingers

Line up all lady fingers and trim to 2 inches in length

CHARLOTTE RUSSE

Place an 8 cake ring on a 10 cardboard. In the bottom of the ring

put a layer of chocolate sponge cake which has been trimmed to
leave enough space for your ladyfingers to slip inbetween the cake
and the cake ring. Soak the cake with flavored simple syrup.

CHARLOTTE RUSSE

Place your most perfect lady fingers around the inside of the
ring, using the channel to help them stand up. Fit them as
tightly together as possible. The flat side should be facing in.

CHARLOTTE RUSSE

Chocolate Bavarian

Make your Bavarian cream and evenly spread half on

top of the soaked sponge.

CHARLOTTE RUSSE

Chocolate Sponge

Trim a chocolate sponge layer to fit inside the lady

fingers. Place it on top of the chocolate Bavarian. Make
sure the cake is level. Soak with flavored simple syrup.

CHARLOTTE RUSSE

Evenly spread a layer of chocolate Bavarian on top of

the soaked sponge. Wrap with plastic wrap and
refrigerate.

CHARLOTTE RUSSE

Chocolate Bavarian
Chocolate Sponge

Chocolate Bavarian

Chocolate Sponge

Lady Fingers

CHARLOTTE RUSSE