Jacquie-Baking Chapter 17 Tortes

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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


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