TM_Prepare_&_present_gateaux_tortes_&_cakes_FN_060214

Element 2: Prepare fillings, coatings, icing and decorations
Torte
These will normally have slightly different construction than a gateau:
Pastry base lined into a mould, sweet layer of jam then an almond
cream is placed on top and the torte is then baked then boiled
apricot jam is applied to the top of the baked product then a final
glaze of flavoured fondant is thinly applied.
Engadiner Nusstorte:
Classical pie of rich shortbread with a caramel filling loaded up with
walnuts.
Aargauer rüeblitorte:
Carrot cake.
Datteltorte:
A Torte with a pastry base filled with meringues containing dates
chocolate and peel. Icing applied after baking
Variation of this is without the pastry base, baked in lined mould and
served with fresh cream on top with grated chocolate.
So defining a torte is complex. Everybody will have a different opinion.
© ASEAN 2013
Trainee Manual
Prepare and present gateaux, tortes and cakes
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