TM_Prepare_&_present_gateaux_tortes_&_cakes_FN_060214

Element 3: Assemble gateaux, tortes and cakes
Raw fruit can oxidise and discolour. Uncooked fruit in filling will lose water internally and
soak pastry or cake mix that surrounds it causing cake batter not to bake properly.
Berries are the exception to this as they are delicate but will still stain.
Fresh Fruits can be held in gel suspensions. This helps to hold moisture in place.
Dried fruits can be used for strong flavour and increased sugar content.
Dried fruits that are slightly re hydrated are good because they are available all year
round and easier to store. Will sit at room temperature.
Nuts, ground, sliced or whole
Can be used internally to add textural diversity and interest.
Décor
This is a term used to describe decorations that may be applied to the outside of the
gateau.
Roasted nuts
Sliced or ground or nibbed or shaved. These are all way that nuts can
be purchased for decoration purposes.
These will need to be roasted before using as the ‘RAW’ flavour ‘lacks’
character and diminishes the flavour of product.
ROASTING of nuts improves the flavour and colour of the nut so adding to the visual
appeal outside of the gateau.
Coconut while not being a true nut can be treated the same as nuts for this purpose and
has the advantage of being much more economical.
Candied fruits
Fruits that are slowly immersed in hot saturated sugar solution
several times will absorb the sugar and when cooled down and air
dried will stand at room temperature without the need for
temperature control to preserve them for longer periods of time
than when fresh.
These can be colour enhanced as the cooking process can leach out colour. Some can
be natural. Visual appeal is the key here as well as food value.
Non pariels
A coloured sugar candy that can be used to attach to the side of gateau or even applied
to the top of gateau.
Chocolate decors
Strips, curls and shapes can be formed to produce decoration that are place onto the top
of sides of gateau.
© ASEAN 2013
Trainee Manual
Prepare and present gateaux, tortes and cakes
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