William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-01-01 / 1. szám
'fhe Kftcheß cake. Ground nuts (like almonds, pecans or walnuts), sweet bread, pastry or cookie crumbs are just a few ingredients used for a crust. Now that you know some basics about tortes, let's look at the most famous tortes in the world and their history. SACHERTORTE is a rich Viennese, classic, three-layer chocolate cake with apricot jam and a chocolate glaze, served with whipped cream. It was created in 1832 by Franz Sacher of Vienna at one of the hotels owned by the Sacher family. At the time this was created, Swiss chocolate was the finest in the world and added to the taste of this sweet concoction. Add to this sweet creamery butter and the freshest apricot jam, and you can see why this dessert would be a world class delight. LINZERTORTE is made from ground almonds turned into a buttery crust with grated lemon rinds and a filling, usually seedless raspberry jam, that is served at room temperature. It hails from Linz, Austria, and the pastry chef responsible for its creation remains a mystery to this day. The first tortes made used red currants made into a jam instead of raspberries. DOBOSTORTE is a multilayered creation of sponge cake, chocolate butter cream and a hard caramel glaze on the top layer. It was introduced by Josef Dobos in 1885 at the National Exhibition of Budapest. Most of the tortes at this time used fillings and frostings of whipped dairy creams and cooked pastry creams. Dobos was a confectioner. A confectioner was a person who dealt with sweet foods, not necessarily candies. He invented the butter cream frosting and the sponge cake which made this törte special and unique. His idea was to invent a confection that would last longer than most pastries available at that time. Butter cream sealed in moistness when used to ice the sides. The caramel glaze on the top layer made sure the cake didn't dry out. After Dobos shared his recipe with pastry chefs, butter cream was used more and more in the pastry world, along with his recipe for sponge cake. His creations would forever change cake making. GATEAU ST. HONORÉ is a traditional, rich French cake named after Saint Honoré, who is the patron saint of French bakers. Honoratus was the bishop of Amiens in 600 A.D. and his feast day is celebrated every May 16. The pastry chef who created it was Chiboust in his Paris pastry shop in 1846. It is made up of a short, sweet crust topped with cream puffs dipped in caramel to hold them around the edge of the törte. The filling is a pastry cream that has been lightened with a sweet meringue then set with gelatin. Fresh fruit, usually berries in season, would also be placed on the edge of the crust. Last, but not least, fresh whipped cream garnished this lavish creation. And now we know a bit more about tortes and the more famous ones in the world. Remember, tortes require more work, so don't be discouraged if the first time you try the recipes they don't work out. Torte making is not for the beginning baker. Chef Vilmos and I have had our shares of flops in the kitchen when it comes to tortes. Take your time and enjoy this month's recipes. Trivia answer: The oldest recipe recorded was found in a cookbook 350 years ago and it's the Linzertorte. While the creator remains a mystery, it was created in the town of Linz, Austria. The name of Linzertorte has been used since 1696. Have a great month in the kitchen. Jé éUáffú faza/Cát*Béta "The Hungarian Kitchen" is a trademark of William S. Vasvary. Dobos Torte Cake 5 large eggs, separated 2 finger pinches of salt l-l/3cup granulated sugar 'A cup cake flour Sweet butter, softened Filling I vanilla bean 3A cup powdered sugar 6 ounces sweet butter softened 3 tablespoons espresso coffee I whole egg 3 ounces semi-sweet chocolate Split the vanilla bean and scrape insides into powdered sugar. Mix the sugar with butter, prepared espresso and the whole egg and beat into a creamy mixture. Soften the chocolate and blend into this mixture. Set aside and cool until ready to use. Preheat the oven to 375 degrees. Whip the egg white with one tablespoon of cold water and a pinch of salt into stiff peaks. Add the egg yolks one at a time beating well. Add one cup of sugar spoonful by spoonful until it’s all blended in. Add the flour spoon by spoon blending completely into the egg mixture. Line a baking sheet or half sheet pan with parchment and spread two tablespoons of melted butter over the paper. Pour the batter over the paper and tap pan to make sure batter is evenly distributed. Bake for 12 minutes until golden brown. Cut cake into even pieces with each being 8” x 4”. Pull the paper off the bottom and cover with fresh parchment while cake is cooling. Choose the best piece for the top and put on a piece of parchment on your counter. Spread the chocolate filling thinly on the other pieces and stack the layers then ice the sides of the cake. Make sure you have icing left over to garnish the cake. Melt the 1/3 cup of sugar in a skillet stirring with a (Continued on Page 14) William Penn Life, January 2009 11
