Classic Gateaux and Tortes

Planning and Assembling Specialty Cakes

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18Basic Cake Components• Optional bottom layer.• Optional cake ring linings.• Cake layers.• Additional specialty layers.• Dessert syrup for moistening and flavoring cake

layers.• Fillings.• Icings and coatings.

Specialty Cakes, Gâteaux, and Torten

Planning and Assembling Specialty Cakes

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18Procedure for Assembling a Basic Layered Sponge Cake• Trim the edges of the cake as necessary.• Cut a notch in the edge of the cake so the layers can be line up

again after cutting.• Split in half horizontally.

Specialty Cakes, Gâteaux, and Torten

Planning and Assembling Specialty Cakes

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18Procedure for Assembling a Basic Layered Sponge Cake (continued)• Place one half on a cake card and moisten with a flavored

syrup.• Apply the filling with a pastry bag to get a uniform thickness.• Top with second layer and mask the top.

Specialty Cakes, Gâteaux, and Torten

Planning and Assembling Specialty Cakes

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18Procedure for Assembling a Basic Layered Sponge Cake (continued)• Mask the sides with the desired icing.• Smooth the sides with a plastic scraper.• Smooth the top with a palette knife. Glaze and decorate.

Specialty Cakes, Gâteaux, and Torten

Planning and Assembling Specialty Cakes

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18General Procedure for Assembling European-Style Specialty Cakes:• Assemble all ingredients and equipment.• Place a cake card on a turntable.• Split sponge cake horizontally into two or three layers.• If using a charlotte ring line it

as desired.

Specialty Cakes, Gâteaux, and Torten

Planning and Assembling Specialty Cakes

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18General Procedure for Assembling European-Style Specialty Cakes (continued):• If using a japonaise, meringue or short-dough base, place it on

cake card.• Place one sponge layer on top of base.• Brush the cake layer with dessert syrup.• If fruit pieces are used, arrange them on top of the base or on

top of the filling.• Apply a layer of the desired filling.• Top with another sponge layer and brush with syrup.

Specialty Cakes, Gâteaux, and Torten

Classical Cakes, Gâteaux, and Torten

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18Génoise À La Confiture Framboise

Specialty Cakes, Gâteaux, and Torten

Dobos Torte

• This is a Hungarian cake names after its inventor, a well known Hungarian confectioner, Jozsef C. Dobos. He created this five layer sponge cake in 1884. It is layered with chocolate buttercream and topped with thin caramel slices.

• The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds. The original cake was uncoated.

• Dobos’ aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out.

• The Dobos torte was first introduced at the National General Exhibition of Budapest in 1885. It soon became popular throughout Europe because it was different from the rest.

• Dobos kept the recipe a secret until 1906 when he retired and gave the original recipe to Budapest Confectioner’s and Gingerbread Maker’s Chamber of Industry.

Gateaux Honore Cake

• The St. Honoré cake is named for the French patron Saint of Bakers and Pastry Chefs

• This classic French dessert is a circle of puff pastry at its base with a ring of Pate a choux piped on the outer edge. After the base is baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of pat a choux.

• The base is traditionally filled with crème chiboust and finished with whipped cream using as special Saint Honor tip.

Gateaux St’ Honore

Senator Cake

• This is a variation of the Diplomat cake. This cake has three layers, two fruit preserves layers; it is covered with Pastry cream all over

• Almonds are placed on the sides• Macaroon paste is used on the top to make an

outline and the different fruit preserves fill the cavities.