Filled and Assembled Cakes Flashcards
Cake in French
Gateaux
Cake that is delicate and highly perishable
Gateaux
“cake” in German
Torte
A cake that may frequently contain ground nuts
Torte.
Flour with 7-9% fat content
Cake Flour
Percentage of flour that makes up the cake
100%
Percentage of eggs that make up the cake
80%
Guidelines for Cake mixing and baking
Scaling
Pan Prep
Mixing
Make-up
Cakes using butter or oil, either in a hard or liquid state
High-Fat Cakes
High Fat Cake mixing method combing all of the ingredients together
Single Stage Method
wet + dry ingredients
Two-Stage Method
-Cream butter, sugar and egg
-Fold in dry ingredients in 3 stages
Creaming Method
Creaming processed batter + meringue
Need immediate baking
modified creaming method
Creamed butter, sugar, and egg folded in with French meringue and dry ingredients in 3 stages.
modified creaming method
Sanding method, followed by incorporating liquid ingredients by thirds
High Ratio Method
It is the same as the high-ratio method but uses fat in a liquid state
Liquid Shortening
Cakes
Egg foam creates a light and airy texture
Egg- Based Cakes
Sponge Variations where melted butter and hot milk are folded at the end.
Hot Milk and Butter Sponge Method
Sponge Variations where melted butter is folded in at the end.
Butter Sponge or Mousseline Method
- Warmed eggs, sugar, and salt beat to ribbon stage
- Dry ingredients are folded in
Genoise/ Basic Sponge
Method
- ribbon beat yolk + french meringue
- dry ingredients folded in 3 additions
Separated Egg Sponge
Variation of separated sponge method with additional nut flour.
Biscuit Jaconde
- two-step cake process method, then meringue is folded in.
Chiffon Method
Leavened with meringue and BP
Chiffon Method
