Hannah Cortez
Culinary & Food Service Management
LaSalle College Vancouver
CUL202: European Cakes & Tortes
This course has allowed me to build on what I have previously learned and apply those skills in creating more intricate tortes and multi-component cakes using complex finishing methods. We focused on traditional European cakes, comparing classical and modern preparations to display a balance of both in all our products.
Lemon & Red Fruit Buche de Noel
Also called jelly or Swiss roll, is a delicate sponge sheet cake used for rolled desserts. Filled with red fruit compote and lemon buttercream made by combining a custard base and Italian meringue.
Opera Cake
Consists of layers of chocolate ganache and Italian buttercream with coffee extract spread between sheets of biscuit viennois enhanced with almond meal to give the cake a desirable texture.
Egg and Cholesterol-free Chocolate Raspberry Torte
Consists of apricot jam spread between layers of chocolate cake, iced using raspberry ganache.
Lemon Mousse Cake with Blackberry
Bottom-up mousse cake that consists of multiple components with complementary textures and flavours.
Layers of Lemon & Blackberry Mousse Cake
Dacquoise disc as the base, biscuit jaconde cake wall, blackberry insert between lemon mousse and a blackberry glaze applied to the top.
St. Honore Cake
Originated from France. Components consist of a round layer of puff pastry crowned with a loose, open spiral of choux paste, mini choux puffs/profiteroles filled with pastry cream and dipped in caramel, finished with crème chiboust piped to cover the centre and sprinkled with sliced almonds.
Chocolate Mint Mousse Cake
Decorated using a modern technique of spraying on chocolate over the exterior of the cake.
Layers of Chocolate Mint Mousse Cake
Chocolate biscuit sponge brushed with mint syrup, minute crème brûlée insert placed between chocolate mousse.
Pavlova
Baked meringue nests with whipped cream and a variety of fresh fruit placed between each layer.
Croquembouche
Traditional French dessert consisting of choux pastry puffs arranged into a cone and spinner with threads of caramel.