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.
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?