It's really hot here - and it didn't help much that we made a whole lot of chocolate-based cakes for our first week.
We did a marble gateau, which is basically a pound cake with a third of the mixture mixed with cocoa and swirled together to give it a marble effect.
We did a marble gateau, which is basically a pound cake with a third of the mixture mixed with cocoa and swirled together to give it a marble effect.
Then we did the famous sacher torte (pronounced as sah-kah tort) which was created by an Austrian guy called Sacher. This is an awesome cake because it is soaked in punch and coated with apricot jam and chocolate ganache. And we did the Swiss Roulade with strawberry filling. I was curious as to why the sponge cake had to be turned onto a sugar-dusted surface and Chef told me that it was to prevent the sponge from sticking to the paper. Sugar is hygroscopic, so it absorbs moisture and prevents the sponge from sticking to the paper.
Lastly, we baked Feuille D'Automne, which translate to leaves of autumn in English. This is a cake made from layers of almond meringue and chocolate mousse, then decorated with wide strips and ruffles around the entire cake.
I must say this term the chefs in Intermediate are teaching us alot more things, showing us ingredient substitutes and how to modify the recipe if we don't have a particular ingredient, what will happen if we do this and we do that, what can we do if we do something wrong whilst making the cake...it's all very interesting.
My resolution for this semester: 3/4 of all the cakes i make will go to my bench partner and the dish washers. Share the joy haha.
My resolution for this semester: 3/4 of all the cakes i make will go to my bench partner and the dish washers. Share the joy haha.