THE OLDEST KNOWN TORTE IN THE WORLD.

Did you know the Linzer torte is the oldest known torte or cake in the world, it was first mentioned using this name in 1696 making it over 300 years old.

More information on the history of the Linzer can be found at:

http://en.wikipedia.org/wiki/Linzer_Torte

You will be required to produce a Linzer torte for your final assessment so I have added a few pictures and information of the production method. Don't forget the bulk of the linzer is short pastry and therefore should be made using ingredients of a superior quality. It is a dry product that needs to be served in small portions tradionally with a beverage.

Produce the pastry according to the method in your module notes. Remember to Line the flan tin so the base is thicker then the sides. In class we made 120% of the recipe and used 800gms to line the base and sides. We used rolled the remianing paste for the lattice.





Once lined place 35ogms of Raspberry jam in the onto the base. Make sure the jam is spread evenly and that you do not get it all over the top edge of the pastry base. This will case the pastry to look unattractive when the product is baked.





Carefully roll and cut the remaining pastry to produce a lattice effect on the top of the Linzer. for the best visual effect make sure you do not cut the strips wider then 1.5cm. Using an egg wash made only with egg yolks will produce a darker and richer looking glaze. Care should be taken when applying the glaze to ensure it does not leak onto the jam area of the torte resulting in a poor finish on the product. Remember this is an oven finished product, which will only require a light dusting of icing sugar around the edge of the product.

Cold set cheesecakes and Tiramisu

How good did those cheese cakes look! Well done to you all!

We discussed today the 2 different methods of production used to make cold set cheesecakes they were:

• The first type uses a soft cheese such as cream cheese or mascapone and is set with gelatine.
• The second is also set using gelatine but is custard based and normally uses Quark, a German cheese that has a slight tang to the flavour and a crumbly texture.
• We talked about the importance of ensuring the cream cheese is soft so the ingredients can be combined easily.

You would reaslise from todays lesson that having everything ready to go, the cream whipped, the gelatine soaking, the meringue made or the bases prepared is important to you successfully achieving the task. Being organised and understanding the function or purpose of your ingredients is the key to being efficient.

Review information on the following website regarding gelatine:

http://en.wikipedia.org/wiki/Gelatine#Edible_gelatins

Baked cheesecakes.

In the last lesson we have made several different types of cheesecakes using a variety of soft cheeses, these included a variety of baked cheesecakes. During the lesson we discussed the following important points:

• It is common practice to use soft, mild flavoured cheeses enabling the product to take on different flavourings with out overpowering it's delicacy.
• Several different cheeses used in the baking industry include riccotta, cottage cheese, cream cheese and mascapone.

• Baking occurs normally in the range of 140-170 degrees celcius. Controlling the temperature in the oven is important to ensure the product does not over bake and result in cracking. This occurs because there is insufficient moisture in the product.
• A lumpy batter is often the result of using cheese that is too cold and therefore hard. This can be remedied by softening the cream cheese prior to use.
• Applying steam to the baked cheese cakes half way through the cooking process will promote the formation of a smooth unbroken top skin. This will add to the visual appeal of the finished product.

Have a look at these.... inspirational

Hi once again,

you all should be well on your way to putting your ideas together for you two tier cakes. I thought I would add a few links for you to look at and maybe provide a little inspiration.


Designer delights:
Click on the link.

http://designerdelights.com.au/

Euro Patissiere:
Click on the link and when the page opens click on cakes

http://www.europatisserie.com.au/index.html

Sweet Art Galley:
Click on the link and when the page opens click on the search results for cake

http://www.sweetart.com.au/gallery.php?search=cakes&page=17

Remember to think about the occassion, shape, size and the skill you want to learn. Also re-read the information in the posting from July's archives and the final semester cake posting.