Jacquie-Baking Chapter 17 Tortes
Nobilis Torte
Cherry gelee, hazelnut and cherry meringue cake, hazelnut cream filling
Caraibe Torte
Chocolate spongecake, Jamaican rum, chocolate buttercream filling, ganache, chocolate meringue sticks, modeling chocolate roses
Rio Torte
Coconut macadamia cake, passion fruit creme chiboust, pineapple and mango cubes, italian meringue, tropical fruit
Joconde
This is a whipped cake batter that bakes into a moist, flexible cake which can be tinted or marblized with a silpat:
Wrap well with plastic wrap and freeze at 0F
This is the best way to freeze tortes:
Biscuit
This is the french term to describe any dry, flat cake, whether sweet or savory; usually a spongecake:
Cake
This term can refer to almost everything that is baked, tender, sweet and sometimes frosted
Viennese Table
This term refers to a dessert buffet featuring an assortment of layered tortes, small pastries, fruit tarts, mousses, and puddings:
Torte
This term refers to any round sweet cake:
Decor Paste
This tinted batter is used to create distinct designs on the surface of a baked jaconde cake:
To seal the surface and add shine
Why are modern tortes often glazed?
Torte
In central and eastern european countries, this term is a rich cake in which all or part of the flour is replaced with finely chopped nuts or breadcrumbs
Entremet
In france, this describes a dessert torte made with layers of spongecake, mousse and other fillings:
Gateau
In france, this term refers to various pastry items made with puff pastry, eclair paste, short dough or sweet dough:
Gateau
In america, this refers to any cake-type dessert:
Cake
In american and british usage, this term refers to a broad range of pastries
The fat is baked into the cake
American-style cakes differ from European types for this reason:
Empress Torte
Garnished with combed chocolate ribbons and gerbet macaroons
Eros Torte
Garnished with combed chocolate teardrop ribbons and walnut halves
Bergamot Torte
Garnished with edible gold leaf
Fraisier Torte
Garnished with fresh berries and sugar decorations
Tiramisu Torte
Garnished with hollow molded chocolates and chocolate fans
Longchamp
Garnished with italian meringue and raspberries
Caraibe Torte
Garnished with modeling chocolate roses and chocolate meringue sticks
Nobilis Torte
Garnished with sliced almonds and fresh cherries
Rio Torte
Garnished with tropical fruit
Rubies torte
Garnished with white and dark chocolate decorations and fresh raspberries
Palomo Torte
Garnished with white chocolate combed curls, strawberries and pistachios
Sacher Torte
Hazelnut chocolate cake, apricot jam, chocolate glaze
Eros Torte
Jaconde, dacquoise, caramel nut filling, almond genoise, cointreau, poached pears, caramel mousse
Tiramisu Torte
Ladyfingers, coffee or almond liqueur, coffee extract, mascarpone cream mousse, cocoa gelee
Longchamp
Ladyfingers, genoise, kirsch, fresh raspberries, italian meringue
Mango Mascarpone Torte
Mango gelee, spongecake, fresh mango, mascarpone cream mousse, Kirsch
Empress Torte
Nougatine dacquoise, lime curd, almond genoise, raspberry mousseline
Bergamot Torte
Patterned joconde, dacquoise, orange bergamot curd, genoise, orange juice, bergamot oil, Earl Grey mousse
Fraisier torte
Pistachio spongecake, raspberry liqueur, raspberry puree, raspberry cream filling, fresh strawberries, marzipan, fresh berries
Rubies Torte
Raspberry gelee, chocolate almond cake, raspberry ganache, cocoa gelee, white and dark chocolate decorations, fresh raspberries
Mocha Torte
Spongecake, coffee liquor and extract
Palomo Torte
Strawberry gelee, fruit and nut joconde, pistachio dacquoise, mascarpone cream mousse, almond biscuit, strawberry gelee
Entremet
The historic use of this term refers to a dish served in between courses or on the side:
Gelees
These are layers or fruit preserves or coulis firmed with gelatin:
Sacher Torte
This is a historic torte created in Vienna in 1832:
Black Forest Cherry Torte
multilayered chocolate cake with kirsch, sour cherries and whipped cream, garnished with chocolate shavings