Week two of cakes and tortes. We made four more this week.
The first was a Concord Cake. It is two sheets of baked meringue and filled with Concord cream, and then surrounded by logs of meringue and topped with some more and then powdered sugar. It looks nice, not sure about taste though. I tried a bit of the meringue, it had a very chewy feel, like it sticks in your teeth.
Next was a Zebra Torte. It's kinda interesting. Its center is a roulade, a cake baked very thin and soft so that it gets rolled up like a big jelly roll, covered with buttercream. That is sandwiched by two thin layers of chiffon and iced with more buttercream. It gives a nice effect when you cut it, since you see vertical layers like zebra stripes.
Third was a Black Forest Cake. It's pretty simple, layers of chocolate chiffon, filled with cherry cream and brandied cherries, and covered with chocolate buttercream. My group member forgot to fill it with cherries however, but I don't think that's a terrible loss. The brandied cherries were really strong, I think they would really retract from the flavor when you took a bite out of one.
The last cake, the one that I made, was a Sacher Torte. It is pretty simple and very bland. It's just an almond flavored chiffon cake, filled with apricot jam, and then coated with chocolate glaze and has "Sacher" piped on it. I recall that we made this in the Intro to Baking and Pastry class, and it was pretty bad. Very dense and dry. I really coated my cakes with simple syrup to try to give it at least a little moisture, but even with that, it's a pretty lame cake.
The first was a Concord Cake. It is two sheets of baked meringue and filled with Concord cream, and then surrounded by logs of meringue and topped with some more and then powdered sugar. It looks nice, not sure about taste though. I tried a bit of the meringue, it had a very chewy feel, like it sticks in your teeth.
Next was a Zebra Torte. It's kinda interesting. Its center is a roulade, a cake baked very thin and soft so that it gets rolled up like a big jelly roll, covered with buttercream. That is sandwiched by two thin layers of chiffon and iced with more buttercream. It gives a nice effect when you cut it, since you see vertical layers like zebra stripes.
Third was a Black Forest Cake. It's pretty simple, layers of chocolate chiffon, filled with cherry cream and brandied cherries, and covered with chocolate buttercream. My group member forgot to fill it with cherries however, but I don't think that's a terrible loss. The brandied cherries were really strong, I think they would really retract from the flavor when you took a bite out of one.
The last cake, the one that I made, was a Sacher Torte. It is pretty simple and very bland. It's just an almond flavored chiffon cake, filled with apricot jam, and then coated with chocolate glaze and has "Sacher" piped on it. I recall that we made this in the Intro to Baking and Pastry class, and it was pretty bad. Very dense and dry. I really coated my cakes with simple syrup to try to give it at least a little moisture, but even with that, it's a pretty lame cake.
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