A Sweet Voyage

Opera cake. 

My favorite so far out of all the cake that we’ve made. A cake of deep and rich flavor, Opera cake is a layer of opera sponge(joconde) moistened with coffee syrup, coffee buttercream and chocolate ganache.Perfect for people who love to be awake for the the rest of the day. You don’t need a spoonful to taste how creamy and flavorful this cake is. 

I’d probably make this for the New Year! :)

Dobos Torte.

Created by an Austrian Pastry Chef, Josef Dobos, after whom it was named, Dobos torte is an extremely rich cake. A repetitive layer of moisten dobos sponge, butter cream/ praline buttercream with caramel coated dobos topping to give contrast and signature, Dobos Torte is surely a unique cake of its flavor and appearance.

Sacher Torte.

Taken from the name of Vienna’s famous Sacher hotel, this cake came from the prominence during the Austro-Hungarian Empire when an emperor requested for a pastry that can be easily ship to his embassies. That is why the sacher torte has its hard glaze so that it’ll be sturdy and has long shelf life. 

Austrian law strictly specifies that this cake must be made with butter(not margarine or oil),fresh eggs, apricot jam, and chocolate (not cocoa powder)

Day 13.

• Opera Cake
• Dobos Torte
• Sacher Torte
• Bittersweet Chocolate Mousse cake

Zuger Kirsch Torte.

A layer of japonaise base, Italian buttercream, vanilla sponge moisten with kirsch syrup, buttercream and japonaise disk again. It is then covered with Italian buttercream, coated with roasted flaked almonds and garnished with angelica and red cherries on top.

:)

Japonaise Torte.

Japonaise… to put it simply in the global world of pastry is a ‘nut meringue’.

:)

One thing that fascinates me big that day is when I saw a marzipan in-person. I read a lot about marzipan and its uses, scrolling pictures in the net, and getting to touch and work with it is such a joy. Not that I’m saying that marzipan is something big in the world of pastry arts, maybe because of the idea of having some of your imaginations drawn from those written texts be true to life is such a good feeling. A carrot-shaped marzipan is made as part of the carrot torte we made for that day. I hope that we’ll get to work on lots of foreign things in school. It gives new knowledge and memorable experience.

(Marzipan is a confection with a distinct strong but pleasing almond flavor and aroma, consisting primarily of sugar or honeyand almond meal, sometimes augmented with almond oil or extract. It is often made into sweets. )

Carrot Torte.

Day 12.

• Carrot Torte
• Jamaican Banana Cream Cake
• Japonaise Torte
• Zuger Kirsch Torte
• French Bread with Pate Fermentee

Day 11.

• Swiss Muesli Cake 
• Strawberry Yogurt Royal 
• Mango Charlotte Royal 
• Russian Strawberry Charlotte 
• Hard Rolls with Pate Fermentee 

My classmates find the Swiss Muesli cake not good, but for me it’s my favorite for today. It’s well balanced in terms of texture and flavor, not a one-note cake like most of what me made.It’s my first time to see a pre-ferment(still a newbie with breads). Today they announced the practical would be basic bread. I hope I’d be fine. :)

Day 9. (not able to take pictures of everything)

Realization today… Filipinos are huge fan of Blueberry Cheesecake. A few minutes after the lunch started all of the blueberry cheesecake got wiped out.

Probably gonna take note on that and innovate the cheesecake favorite for my future Cafe soon :)