Glorian Tam
Culinary & Food Service Management
LaSalle College Vancouver
CUL 202 European Cakes and Tortes
This was an intense and fast paced course. We made several components of different mousse cake/tortes, and assembled them on the same day. It was fun.
Raspberry mousse cake
It has a chocolate chiffon cake as the base, filled with raspberries, a chocolate spread and raspberry mousse. It is topped with a raspberry gelee.
Roulade
It is filled with lemon syrup, lemon buttercream and red fruit compote.
Sacher Torte
The sacher torte is filled with apricot jam and topped with chocolate glaze.
Blackberry lemon mousse
It's base is a biscuit viennois, filled with lemon mousse and blackberry insert, and topped with blackberry glaze.
Opera
The opera is a coffee cake. It's layers consist of coffee buttercream, chocolate ganache, and biscuit viennois soaked in coffee soak. It is topped with a glacage opera.
Tiramisu
It has lady fingers that are soaked in a rum and coffee syrup, and is filled with tiramisu cream. It is topped with icing sugar and cocoa powder.
Rubies Torte
The rubies torte consists of raspberry gelee, raspberry ganache, chocolate almond flour cake, and cocoa gelee (topping).
Chocolate mint mousse
This is a 10 inch mousse cake with a chocolate biscuit soaked in mint syrup, mint creme brulee insert, and a milk chocolate mousse. It is sprayed in dark chocolate.
Euros Torte
The euros torte has a joconde sponge cake (cake wall), dacquoise (cake base), almond genoise soaked in orange simple syrup, caramel mousse, caramel nut filling, and spiced poached pears.