Tortes: A Guide to Contemporary Baking PDF

Republic of the Philippines Catanduanes State University Virac, Catanduanes Information Sheet No. 6 TORTES Know...

Republic of the Philippines Catanduanes State University Virac, Catanduanes Information Sheet No. 6 TORTES Know TORTES In Central and Eastern European countries, a torte (pl. torten) is a rich cake in which all or part of the flour is replaced with finely chopped nuts or bread crumbs. Other cultures refer to any round sweet cake as a torte. What distinguishes many classic European-style tortes from American-style cakes is that the latter generally have most of the fat baked into the cake. The European-style torte consists of layers of relatively low-fat cake such as genoise and sponge cake that may be moistened with a flavored simple syrup. These layers are then sandwiched with creams, mousses, Bavarians or other fillings. To achieve a well-balanced composition, different types of cake layers may be combined to make an individual torte. The formula for a basic mocha torte, genoise filled with mocha buttercream, a popular item on a Viennese table, illustrates a classic torte preparation. MODERN TORTES Although the elements in pastry making have not changed genoise and butter cakes have been made for many years—new decorating tools have inspired inventive ways of presenting and assembling the dessert torte. Ring or torte molds of various sizes, flexible silicone forms and patterned baking mats give tortes a new look, inviting customers to try new desserts. And the task of preparing individual-sized tortes is streamlined with these new tools. CAKES FOR CONTEMPORARY TORTES Sponge, genoise, ladyfinger, meringue and other cake batters may be baked and then cut to fit the ring molds in which modern tortes are prepared. In the European tradition, finely ground nut flours may be added with or in place of wheat flour to make a sponge cake with a moist texture and delicate flavor. This type of cake can be baked in a round, square or oval cake pan, or it can be baked in sheets and then cut to fit a torte ring of any size or shape. JOCONDE CAKE A joconde cake batter is used to prepare many contemporary tortes because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for further decorative effect. Thanks to silicone baking materials, this batter can be baked on a patterned baking mat, retaining the imprint of the mat when unmolded. The designs baked into this light spongecake provide an elegant finish to tortes formed in ring molds. The batter is whipped extensively to build the emulsion during mixing. The joconde sponge requires attentive baking so that it remains flexible to easily conform to the contours of a torte mold. If under baked, it will stick to the baking mat. If over baked, it will dry out. Once cooled, the sponge may be cut into strips to line any shape ring mold. Once unmolded, the sides of the torte need no further embellishment. FILLINGS FOR MODERN TORTES A classic torte such as Black Forest Cherry Torte can simply be filled with whipped cream. But ganache, buttercream, fruit curd or mousse that is stabilized with gelatin can be used to fill a modern torte. Look for a balance between the ingredients in the torte, selecting fillings according to their flavor and mouthfeel. Too many soft, creamy layers can be overly rich or cloying in a torte. Preparing a cream or mousse properly affects the appeal of the finished preparation. Only use just enough gelatin to allow  Republic of the Philippines Catanduanes State University Virac, Catanduanes the cream to hold its shape when cut, or the torte will have an unpleasant rubbery mouthfeel. Fresh fruit, cookies and meringue layers all add to the textural interest. FRUIT GELEE Layers of fruit preserves or fruit coulis that are firmed with gelatin are called gelées. They provide flavor and color contrast between the cake layers and soft fillings in modern tortes. Enough gelatin is added to a warm fruit juice or purée so that the liquid is firm enough to hold its shape once chilled. The mixture is poured into a container the same shape as the torte or cake. After it sets in the refrigerator or freezer, the fruit gelée is unmolded and placed on top of the mousse or filling in a multilayered torte. COCOA GELEE Related to ganache, this luxurious, ebony chocolate glaze incorporates gelatin to give it shine and great covering ability. Use it to glaze the surface of chocolate mousse–filled tarts or as a coating on cakes and the tortes. MANGO GELEE ❶ Pouring the purée onto ❷ The finished mango a silicone mat. gelée. ASSEMBLING TORTES Contemporary tortes are constructed by layering components in a torte ring or mold, cake frame or silicone form. Once the torte is assembled and set, the form is removed, revealing a finished cake that may be coated or iced with glaze, buttercream, Italian meringue or other garnishes. The forms may be lined with strips of flexible spongecake or joconde. Ladyfingers, trimmed on one end, are another attractive option for lining a torte ring. Or the forms may be filled with alternating layers of cake, baked meringue, baked cookie dough and fillings. This type of assembly leaves the layers of filling visible. (Lining the form with clear acetate strips helps preserve the smooth finish on the latter.) Preparing tortes in these forms allows lighter, fresh mousses, fruits and creams to be used. The formulas in this chapter specify the size and shapes of the forms to be used, but these tortes can be made in any size or shape. When making these layered tortes, time the preparation of the cream or mousse fillings; those thickened with gelatin must be poured into the molds before the gelatin sets. Tortes may also be formed in full- or individual-sized silicone molds. First the flexible molds are placed on a flat sheet pan for support. Then the molds are filled with the selected mousse or cream. A disk of cake or other base, cut to just fit the diameter of the mold, is placed on top of the filling and then pressed until it is level with the edge of each mold.  Republic of the Philippines Catanduanes State University Virac, Catanduanes Lining a torte ring with a Lining a torte ring with a strip of fruit and nut strip of fruit and nut joconde cake. joconde cake. PROCEDURE FOR ASSEMBLING TORTE ❶ Prepare the sponge, meringue, ladyfingers or other cake components. ❷ Prepare the filling components. Mousses and any fillings that contain gelatin should be made right before filling the molds, as they set quickly. ❸ Prepare the flavored simple syrup and finishing glaze or mousse. ❹ Line the necessary torte rings with strips of clear acetate, or brush the rings with vegetable oil and dust with granulated sugar. Place the rings on cake cardboards or paper-lined sheet pans. Sheet pan extenders may also be used when making a square or rectangular cake. ❺ Trim the cake, meringue or other components to fit inside the chosen torte ring or mold. Moisten the cake layer with flavored simple syrup, if desired. ❻ Spread a portion of the filling over the cake, leveling it with an offset cake spatula. ❼ Top the filling with additional layers of cake and filling as desired. ❽ Pour the glaze over the finished torte, spreading to smooth and level. Chill or freeze the torte several hours or overnight before unmolding. ❾ Remove the cake ring and acetate strip (if using). If the torte has been frozen or thoroughly chilled, a propane torch may be used to heat the ring for easy removal. Garnish the torte before serving. ❶ Placing the sponge ❷ Spreading raspberry inside the ring. mousse over the sponge with an offset spatula. ❸ Spreading raspberry ❹ Removing the ring from glaze over the surface of the finished torte. the finished torte.  Republic of the Philippines Catanduanes State University Virac, Catanduanes Tortes may also be formed in full- or individual-sized silicone molds. First the flexible molds are placed on a flat sheet pan for support. Then the molds are filled with the selected mousse or cream. A disk of cake or other base, cut to just fit the diameter of the mold, is placed on top of the filling and then pressed until it is level with the edge of each mold. The assembled tortes are then frozen. For service, the tortes are inverted and popped from their molds before garnishing. Only as many tortes as are needed should be unmolded and garnished at one time. Keep the remaining tortes frozen until needed. PROCEDURE FOR ASSEMBLING A TORTE IN A SILICONE MOLD ❶ Prepare the cake and filling components. Mousses and any fillings that contain gelatin should be made right before filling the molds, as they set quickly. ❷ Evenly portion the mousse or cream into the molds using a ladle or piping bag. ❸ Press a disk of cake that has been trimmed slightly smaller than the mold into the filling so that it is level with the edge of the mold. ❹ Freeze the filled molds until the filling is firm before unmolding them for service. ❷ Pressing a base into the ❸ Unmolding the individual ❶ Evenly filling the molds. filling. torte. GARNISHING AND PORTIONING THE MODERN TORTES Once lined with cake and then filled, modern tortes possess a tailored appearance, requiring little further embellishment, although garnishing them with fresh fruits, chocolate decorations or Italian meringue is common. Often these tortes are coated with neutral glaze to seal the surface and add an appealing shine. Glaze also protects the surface of the torte from drying out. More elaborate decorations are ideal for completing the appearance of a torte. When cut open, the modern torte reveals a mosaic of colors and textures hidden inside. To portion a torte, remove it from the freezer and let it sit to temper in the refrigerator for 15 to 20 minutes. A clean ruler will help mark the torte so that portions are cut evenly. Dip a long chef’s knife in hot water. Wipe it, then use it to make the first cut. Again dip the knife in hot water, wipe the knife and continue cutting, heating and then wiping the knife clean before each cut. For cut portions that are to be sold from a refrigerated display case, wrap each piece in clear acetate; it will keep the torte slice fresh and allow the customer to see the interior layers. Portioning a torte. STORING TORTES Once assembled but before garnishing, modern tortes are usually frozen to retain freshness. Freezing also helps during assembly, making the piece easy to handle and trim neatly. And freezing also makes it easier to cut a torte made in a large sheet pan into several smaller tortes or into individual portions. For best results, wrap tortes well with plastic wrap and freeze at 0°F (–18°C) or lower. Tortes filled with mousses can be frozen several weeks. Leave the torte wrapped until completely thawed. It is best to thaw tortes in the refrigerator. Do not refreeze a thawed torte.  Republic of the Philippines Catanduanes State University Virac, Catanduanes For better learning and understanding, kindly refer to the following supplemental learning references: Wayne, Gisslen. (2013). Professional Baking, 6th Edition. United States of America: John Wiley & Sons, Inc. pp. 449-481 Website: Hidamari Cooking. (2018). Tiramisu. Retrieved from http://m.youtube.com/watch?v=Ybq7jt3tJcc M. Patisserie. (2019). Raspberry Cake. Retrieved from https://m.youtube.com/watch?v=kDixgMgNAe8 Rawlingson Lane. (2018). Joconde Sheet with Rich Chocolate Buttercream. Retrieved from https://m.youtube.com/watch?v=D_cxp16E-EQ SELF-ASSESSMENT QUESTIONS 6.1 What is torte? What is the difference between European-style tortes and American-style cakes? What are possible fillings for modern tortes? How to store tortes properly?