TM_Prepare_&_present_gateaux_tortes_&_cakes_FN_060214

Element 1: Prepare and bake sponges and cakes for gateaux, tortes and cakes
Gateau Mille Feullies:
Puff Pastry
Crème Patisserie
Fondant
Roasted nuts (flaked Almonds)
Boiled Apricot jam.
Buche De Noel:
Sponge sheet
Buttercream
Meringue décor
Roasted nuts
Liqueur.
Datteltorte:
Sweet pastry base
Meringue filling with date, orange peel and almond added
Whipped cream topping
Décor; roasted flaked almonds, or; lemon flavoured icing.
Hapsburger Torte:
Hazel nut Sponge
Chocolate sponge
Chocolate buttercream filling
Pistachio and almond filling
Apricot jam, boiling
Ganache.
As the student studies the history of pastry making from the European cultures they will
begin to form their own opinion of each product.
Product will be adapted and modified with time. Product is not made the same way as it
was 100 years ago.
Standards will vary. Standards will rise and fall. Good quality will always be good quality.
Cheap will always be cheap.
© ASEAN 2013
Trainee Manual
Prepare and present gateaux, tortes and cakes
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