March 21, 2008

Remaking the Classics

A classic cake is one which has a simple established model; is harmonious in flavours, deliciously refined and restrained in style.
It has to be elegant and significantly recognized in all cake history.
A thousand cake flavours must be running through your minds now. Here are a couple of classics we've made this week in Chef Mary's class.

The Black Forest
Black Forest cake is the English name for the southern German dessert; Schwarzwälder Kirschtorte (literally "Black Forest cherry cake"). Typically, Black Forest cake consists of several layers of chocoate genoise layers, decadent whipped cream and tart cherries between each layer. The cake is then finished off with a smothering of cream all over and chocolate shaving on the side. In some European traditions sour cherries are used both between the layers and for decorating the top.

Linzer Torte
The Linzer Torte is an Austrian tart made with a very short, crumbly pastry of flour, butter and ground almonds, in two thin layers, with a filling of raspberry jam. We then covered the top with a lattice design. Charlotte Russe
A cold dessert of Bavarian cream set in a mold lined with ladyfingers.It is a dessert invented by the french chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer Czar Alexander I (russe being the French word for "Russian").
I created a couple of extra little 'charlotte russes' in tiny plastic cups. Waste not in the kitchen! Hehe.


The OperaA classic French dessert popularized by the Parisian pâtisserie Dalloyau. It is made with layers of delicate almond jaconde (almond sponge layers), soft chocolate ganache, coffee buttercream, gianduja feuilletine (cookie crumbs) and a chocolate glaze to top it all off.This is my absolute favourite. I loved how it tasted and how there was such a harmonious set of textures. It was lovely! My favourite new ingredient is the gianduja feuilletine. ...crisp, decadent and chocolatey at the same time.. I was in heaven with a spoonful! *giggle*An assignment that we have for Monday is to come up with a creative combination of flavours and textures for a layered cake. I have so many favourite classics I love, from lemon meringue to peanut butter and jelly; wanna help me out with a couple of suggestions guys?

12 comments:

Anonymous said...

Hi,

I am a long-time reader of your blog and really love to follow your food journey :) ... but when it comes to Schwarzwaelder Kirschtorte I cannot stay silent ... ;). One of my favorite cakes.

Did your school put a chocolate CREAM between the layers ??? To make real Schwarzwaelder, you need sour cherries (must, must, found them imported at Harris Farmer and Whole Food Markets), whipped creamed as layers (together with the cherries), AND real "Kirschwasser" (the original German one, best imported directly from the Black Forest Region ;), kind of a cherry liquor but not sweet but really, really strong ;) ).

I really love your cake creations and all the food you are preparing, but I couldn't hold back once I saw a Schwarzwaelder with chocolate CREAM.

LiTtLe ChEfFo said...

Hallo Su Yin....
I'm new in this blogging and i saw your blog....my god they look so yummy *droll :p.....you are really talented.....i love all deserts that you made.....T_T....
mm in the latest post that read you will have an Assignment? :)....mm I have a few idea :p if you don;t mind...
1. You could make a dessert called Sunshine hehe....that's the name of the gateau....
the composition is orange crisp, vanilla bavarois, Sun fruit gel which is banana puree, mango puree, and passion fruit puree. cream brulee, biscuit jaconde and
for decoration chocolate and citrus chips :p....
the final attempt is many layers of Jaconde sponge-thin layer of vanilla bavarois-spread pieces of broken orange crisp ontop-spread evenly the cream brulee-cover with another layer of bavarois-followed by a second layer of jaconde sponge-and the third layer of bavarois-last but not least place frozen sun fruit and final layer of bavarois on top and another spread of orange crisp. :) hihihihi
Su Yin i hope you like this idea..

Anonymous said...

Hello,
Draw inspiration from tea time goodies back home, I say!
Can you source pandan there? lol

robiewankenobie said...

maplesyrup flavored cake layers. brie cream. topped with slivered almonds and fresh berries.

Lesley said...

the linzer torte is one of my favorite desserts!!! my mom usually makes a blueberry pie and little linzer tortes for christmas each year. good luck on finding a lovely combination for a layer cake. i'm sure you'll come up w/ something fanbulous. use something from malaysia..like mangoes? i dont know..sometimes i feel that american cakes lack the lightness and fruitiness of asian cakes.

Stef said...

Hi ya Su..why not go old school and combine malt and chocolate?

I imagine a Horlicks/Ovaltine/Milo jaconde with a chocolate/caramel bavarois...your crisp layer for texture could be crushed maltesers and feullitine bound with melted chocolate...in between the bavarois a thick layer of the malted drink of choice itself....how dreamy that would be...yum.....
All topped with an espresso glaze because it would cut thru the sweetness of it...

Amanda said...

WHY must you make my tummy rumble so early in the morning? +( Going off to Newtown for Campos now. Just thought you'd like to know that a second PASAR MALAM is happening this sem as well due to popular demand, in part to your help sitting down with me among the B-Boys brainstorming.

We miss you!

x

KittyMeow said...

MMmm I love Black Forest torte too. Yum yum!

But reading about that reminded me of the Hungarian's famous cake - the Dobos Torte - http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2307/Recipe.cfm

So maybe you could do a layer cake with a similar toffee topping and some flavours that go well with that :-)

Namz K. said...

Add a couple of spoons, girl....cos' I jus' died and went to heaven too!!!

That was the most delectable spread of cakes I have seen in a long time. Definite masterpieces!!

Mei said...

Definitely agree with the first commentor!

Black Forest cake is never complete without some liqour and the middle is with sour cherries and whipped cream...

Maybe your school is doing it American-style?

Su-Yin -Décorateur said...

anonymous: WOW! You are the master! haha thanks for the details and the info on your favourite cake. I do get how some classic recipes have evolved as they reach different cultures and regions in the world. It think it's quite nice to see the different interpretations of a classic combination.

little cheffo: wow! hiya~ thanks for leaving a comment. You're ideas are magnificent! so creative! thanks for them... they are real inspiring. I'm not sure if we will be eventually making our own entremets this week though.

anonymous: hmm...flavouring yes..fresh tree...no..hehe

robiewankenobie: THAT is EXCELLENT@! ...i can almost taste it...

lesley: heya; thanks for the lovely comment. Classic desserts remind us of our childhood and home huh? I'm not sure about light cakes though... I want to taste rich and luscious when I eat cake. It should be good with fruit added to it though.

stef: hmmm that sounds marvelous; have you had vanilla icecream covered in horlicks? that is just as amazing! I would love to try the layering of malt though. it will just be tricky trying to work the textures into the powdered milk jaconde.

amanda: OH I MISS YOU SO!!!!!!!!!!! I want to be able to walk down the st and knock on your door. I MISS YOU! <3 mandy... XOXO

kittymeow: thanks for the idea! THe cake looks delicious~

namz: hehehe...guilty for murder? hehe. Thanks for the sweet compliments

mei: not certain really... It could be it

Amy said...

Does anyone know how to make a "sheet" of ladyfingers? I've been trying to use a Jaconde recipe on a flat surface with a Charlotte Comb to make the ridges. With each recipe I've tried, the ridges fall and I end up with one HUGE "ladyfinger". Has anyone tried this before with success?