Not the Common kind - Torte

If i ask you about types of cake, what will come first in your mind?
CHEESE CAKE!!!

Based on my observation, when people think of types of cake, it must be cheese cake.
Why not others like butter cake, cupcake, chiffon cake, sponge cake, or fruit cake?


Maybe, cheese cakes always rich enough to give satisfaction.
Actually, there are a lot of different types of cakes. 
Let's don't talk about the popular cake like cheese cake or sponge cake or fruit cake or cupcake. 
Let's talk about something you can barely see in Malaysia.


TORTE

Torte (German word for cake) is a European style cake.
This cake normally made with ground nuts, cookies crumbs and eggs. 
There are two kinds of Torte, either multi layer or single layer.


Torte can be considered as flour less cake, so the texture of Torte is more to creamy, moist and smooth -  just like mousse and cream.
For those who really love rich-creamy cake, Torte is a good choice.


Recipes:

Ingredients

• 1 (18.25 ounce) package dark chocolate cake mix
• 1 cup heavy whipping cream
• 1 (8 ounce) package cream cheese
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 (1 ounce) square unsweetened chocolate

Directions

1. Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.
2. In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.
3. In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
4. Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.

References:

Patrick, R. (n.d.). Double Chocolate Raspberry Torte. Retrieved from Healthy Cooking: http://www.newleafcommunity.com/healthycooking/?p=373

All About Cake. (n.d.). Retrieved from The Baking Pan: http://thebakingpan.com/baking-tips/all-about-cake.html

Drapala, Erika L. (n.d.). Chocolate Torte Recipe. Retrieved from All Recipes.com: http://allrecipes.com/recipe/chocolate-torte/detail.aspx

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Decorations

Cake decorating started at the mid 19th century in French.

The most traditional way is used the piping bag and piped the whipping cream on top of the cake.

~Whipping CREAM~

These days, we are still using whipping cream as the decoration as everyone can see in our bakery.

Piping needs a long time of practice in order to make it perfect. 

Whipping cream is less sweeter and very fattening (i guess most of us didn't eat the whip cream right?)

Ingredients: Whipping cream and egg

The bad thing about whipping cream is, in order to hold the shape of the whip cream, you need to put it into fridge so that it can hold the shape. But, whipping cream cannot stand too long under high temperature. It will melt.  Most of people used chocolate and fruits  on the whip cream.

~Royal ICING~

Melt the icing sugar with water and add your favorite color to decorate your cookies with royal icing.

Same as the whipping cream, royal icing apply on cookies or cakes by pipping bag.

Different from whipping cream, royal icing needs to draw. (if you don't know how to draw, practice before you really do it on the cookies)

~FonDANT~

Fondant is made by sugar and sugar and sugar. 

In the past, fondant is not used as rolled fondant to apply on the cake.

People warmed up the fondant and added in their favorite flavor and dipped with cake or marshmallow.

In 1950's, fondant was cool in the fridge and rolled into smooth surface and apply on cake.

Fondant can create a prefect appearance of cakes but is not encourage to eat because of it high sugar level content.

References:

Maggrett, E. (n.d.). The History of Fondant Cakes. Retrieved from eHOW food: http://www.ehow.com/info_8716669_history-fondant-cakes.html

Strawberry Shortcake Birthday Cake. (2010). Retrieved from Wordpress: http://crustabakes.wordpress.com/2010/11/16/strawberry-shortcake-birthday-cake/

                                                                                                                 

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