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• During our class session. Our Group Consist of Hassanah binti Sunario, Siti Nur Izni binti Zulkifli and Muhammad Raziq b. Mohd Zahir. 
• We are presenting on the topic of pastillage and also torten.
• Here are picture during the class session

Our Group with the product

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The Presentation Material 

Tort

Introduction To Torten

The most well-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte, and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such as the French Gâteau St. Honoré.

Mostly, in Poland, Ukraine, Russia cakes are called tortes without certain difference between cake and torte. Fo Polish, as an axample? English torte is translated into Polish as tort, but tort is a more often used word and can be also translated as for example layer cake or cream cake. Birthday cake is tort urodzinowy and wedding cake is tort weselny (general word for cake is ciasto). Diminutive of tort, torcik is translated as tart or gateau.

·         Many classic European-style fro American –style cakes generally have most fat baked into the cake .

·         European torte mainly consist of layer of low fat cake such as genoise and spongecake that may be moistened with flavoured simple syrup.

·         Cake 

-          American & British

-          Refer broad range of pastries includes the cake, sponge cake, layer cake, coffee cake.

-          Refer to almost everything that is baked, tender, sweet.

·         Entrement

-          France describe a torte (layer of spongecake mousse and other filling).

-          Refers to dish served in between courses or on the side.

·         Gateau

-          French refer as a various pastry items made with puff pastry, éclair paste, short dough/sweet dough .

-          But in America they assume that all gateau are cake type of dessert.

·         Torte

-          Central & Eastern European countries refer torten as rich cake which all part of flour is replaced with finely chopped nuts & breadcrumbs.

-          Other refer any round sweet cake as torte.

·         One of the popular is Sacher torte (ClassicTorten)

-          Very well known on a viannese table.

-          Vianese table : Lavish dessert buffet offered at receptions & catered event featuring with an assortment of slice tortes, elegant pastries, mousses, fruits and confections.

Modern Tortes

·         Not many different b between classic and modern tortes.

·         The different is in types of:

size

-          Before this it’s a whole cake decorate and presented to the customer.

-          Recently its already slices/portions/ various size. Customer can see the layer of the cake and can attract them to buy.

-          Cause it is more  flexible form to be presented and this can attract customer to try new dessert.

-          Petit four of sliced cake is actually miniature torte.

Filling For Modern Torte

·         Example of classic torte is black forest  which filled with whipping cream.

·         For modern torte, ganache, buttercream, mousse that is stabilized with gelatin can be used for modern torte.

·         To choose the filling :

-          It cannot something that too creamy which can cause the cake to become too soft and make the tort soggy.

-          To use the gelatin, it is for the purpose to make it set. This will make the torte more nice when it is being cut.

·         Slice of torten approximately popular as a afterdinner sweet especially in germany & Switzerland or mostly known as 1 type of dessert serve to be eaten with coffee or tea.

·         There are few interpretation that any large size of gateau also known as torte.

·         Generally accepted that a large gateau already divided into number of wedges-shapes slices which are individually decorated.

·         Basically made from sponge cake, soaked with liquared-flavoured syrup, layered with buttercream (can be substitute with any other cream) and mounted on a disc or either sweetpaste or japonaise.

-          Japonaise

Meringue layered with ground toasted almonds.

Great with ganache or buttercream.

Have a light & heavy texture.

Recipe for Japonaise:

Ø    1 1/4 Cup ground almond

Ø       1/4 Cup fine sugar

Ø       1/4 Cup cornstarch

Ø           5 Egg white

Ø        2/3 Cup fine sugar

Ø  Prep time : 25 min  350°F

Recipe For Buttercream

Ø  1 Cup superfine sugar

Ø  3/4 Cup water

Ø  1 Tbsp coffee extract

Ø  6 Nos egg yolk (beaten lightly)

Ø  8 Oz cold butter.

Torten Types

·         Usually will be layered for at least  or more layers like sandwich with buttercream or any suitable alternative.

·         If used fruits, 2 layered of sponge cake is sufficient.

·         Usually sold as sliced rather than a large gateau.

·         That’s the reason the cut look need to look attractive rather than normal cake.

·         If using a fruits, it is advisable to be put as whole or half so that it will be clearly shown when the gateau being cut.

size

·         Height : not exceed 6.5 cm.

·         Diameter : 20 – 30 cm

·         20 cm may produce 12- 16 slices while 30 Cm may produce 24 slices.

Pastillage : Making, Handling, And Procedure

MAKING AND HANDLING

    1.       All equipment must extremely clean.

    2.       Use a stainless steel bowl for mixing not aluminum

    3.       The work surface, rolling pin, moldmust be clean and dry.

    4.       Kept pastillage covered at all times and keep unused portions in a bowl covered with a damp cloth.

   5.       Use cornstarch to dust work surface. (not to use more starch than is necessary to keep the paste from sticking.                 Excessive starch dries the surface of the paste quickly and causes it to crust over and crack)

   6.       Work quickly and without pause until your products are formed and ready for drying.

   7.       For the more attractive and delicate pieces, the pastillage sheets should be rolled thin about 1/8 inch /3mm thick.

   8.       Ready the paper pattern as soon as the pastillage is rolled out, place the patterns on it and cut clearly and accurately with sharp knife or cutter.

   9.       For pieces to be molded, the mold must clean, dry and dusted with cornstarch.(Example: To make a pastillage bowl. You can use the outside of another bowl, place upside down on the workbench, as your mold. Carefully fit the sheet of paste outside or inside the mold,gently fitting it to the shape of the mold with your hand.)  

   10.    Drying time for pastillage is depends on the size and thickness of the pieces and may take from 12 hours to several days. (When the pastillage dry and firm, turn it over to allow the bottom to dry. Continue turning it over from time to time so it dries evenly. Pastillage that does not dry evenly tends to curl or distort out of the shape.

  11.    Dried pastillage may be lightly sanded with extra-fine sandpaper until it is very smooth and also helps to smooth the cut edges which may rough  or sharp. 

  12.    Finally, assemble the pieces using royal icing  as cement. (use very little icing; any excess is likely to squeeze out at the seams, which spoil the appearance of the pieces).

PASTILLAGE (A)

    

Gelatin             12g Cold water     140g Icing sugar   1000g Cornstarch      125g Cream of tartar    1g

Procedure

1.       Stir the gelatin into the water. Let stand 5 minutes, then heat until the gelatin is dissolved.

2.       Sift together the sugar, starch and cream of tartar. (10x)

3.       Place the gelatin mixture in a stainless steel mixer bowl. Fit the mixing machine with dough hook.

4.       With the machine running at low speed, add most of the sugar mixture just as fast as it is absorced, keeping back a little of the sugar in case the texture must be adjusted. Mix to a smooth, pliable paste. It should have the consistency of a firm dough. If it is to moist, add some or all of the remaining sugar.

5.       Keep the paste covered at  all time.

PASTILLAGE (B)

Gelatin                   30g Cold water          120g Icing sugar        1500g Cornstarch       to dust Liquid glucose  70gm Egg white             2nos

Procedure

1.       sieve icing sugar  and pour into a mixing bowl.

2.       Mix cold water and gelating and melting it using the water bath and add liquid glucose and pour inside mixing bowl.

3.       Add in egg white and mix the dough until it smooth.

4.       Remove from the mixer and knead the dough on top marble slab until smooth and not sticky.

ROYAL ICING

Icing sugar Egg white

1.       Beat egg white for while by hand whisk

2.       Add icing sugar little by little until get the consistentcy that you want.

• Method Of handling Pastillage

• Demo on Pastillage

c

Pastillage

Introduction to Pastillage

Pastillage is a sugar-based dough used for decorating and creating decorations for pastry, showpiece work and decorative molded forms. The dough is much like clay or play-dough where you can knead it and roll it out.

Pastillage is worked then allowed to dry, setting up to a hard, sugar-based decoration. Depending on the mix, pastillage can be formed and sanded to remove any rough spots after it has completely dried. There are many, many recipes out there and most have the same ingredients: powdered sugar, gelatin, and water, with some recipes calling for an acid like vinegar or cream of tartar.

Pastillage

·         Made from icing sugar, glucose, gelatin and a few drop of lemon juice.

·         Can be store in plastic bag in refrigerator untill 1-3weeks.

·         Can be used for modeling decorative

Ø  Building

Ø  Represent small replica

Ø  Cake stand

Ø  Place card at dining setting

Ø  Greeting card

·         

      Dries more quickly (hard and brittle as plaster when it dries and nearly as tasteless)

·         Normally left pure white, although it may be colored in pastel shades

Origin

·         Invented in Britain at 17th century [British created royal icing, pastillage and rolled fondant, since they major sugar importers and when sugar icing was invented, it was used to decorated wedding cakes]

·         Became popular in 19th century, when Queen Victoria’s wedding cake was decorate with sugar dough.

·         20th century – invention such as chemical, tools and machinery pastillage become artistic

e.g: used wooden wood make intricate sculptures of building , towns, people, decoration andbasket.

Classic & Modern

·         Classic – no stretch (unsuitable making edible flower)

·         Modern – lot of stretch (give the pastry student or decorator more options)

Ingredient

·         Icing sugar and cornstarch – as a drying agent

·         Water and cream of tartar – to help preserve whiteness

·         Gelatin – as a stiffening and stabilizing agent

·         Glucose – to soften texture