Fundamentals of Classical Baking & Pastry

Traditional Swiss European cakes

Table of Contents
Snow white................................................................................................................................................. 2
Daquoise............................................................................................................................................. 2
Cream cheese mousse ................................................................................................................... 3
Blueberry jam .................................................................................................................................... 4
Pear charlotte ............................................................................................................................................ 5
Lady finger sponge .......................................................................................................................... 5
Soaking syrup ................................................................................................................................... 6
Pear Mousse ...................................................................................................................................... 7
Italian meringue ................................................................................................................................ 8
Pear jelly ............................................................................................................................................. 9
Whipped ganache .......................................................................................................................... 10
Raspberry Charlotte .............................................................................................................................. 11
Biscuit sponge ................................................................................................................................ 11
Soaking syrup ................................................................................................................................. 12
Raspberry mousse......................................................................................................................... 13
Raspberry glaze .............................................................................................................................. 14

1
Fundamentals of Classical Baking & Pastry

Snow white

Yield: 1 cake 18 cm

Daquoise

Qty. Units Ingredients:

60 g Hazelnut powder
60 g Icing sugar
30 g Flour 405
100 g Egg whites
30 g Sugar

Method of Preparation:
 Whip egg whites, and gradually add the sugar, until a stiff peak has formed.
 Combine hazelnut powder, flour and icing sugar
 Fold the dry ingredients into the meringue.
 Use a No. 12 nozzle and pipe a 18 cm ring
 Bake 175 C°. in a convection oven or 195-200 C° deck oven for 12-16 min. or until
baked.
 Remove cool and cut to 16cm size.

2
Fundamentals of Classical Baking & Pastry

Cream cheese mousse

Yield: 557 g
1 cakes

Qty. Units Ingredients

200 g Cream cheese
1/2 g Vanilla pod
65 g Sugar
20 g Water
40 g Egg yolk
7 g Gelatine
225 g Cream

Method of Preparation:
 Soften the cream cheese and add the vanilla
 Combine water and sugar and boil to 121 C° and create a pate au bomb using the
whipped egg yolks
 Whip until pale in colour and add the drained soaked gelatine
 Add the soften cream cheese
 When the mixture reaches 45 C° fold in the whipped cream

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Fundamentals of Classical Baking & Pastry

Blueberry jam

Yield: 420 g for 2

cakes 18 cm

Qty. Units Ingredients

20 g Dextrose
6 g Pectin
250 g Blueberries frozen
30 g Water
135 g Sugar
6 g Citric acid 1:1

Method of Preparation:
 Thoroughly mix dextrose with pectin and set aside
 Warm up berries on low heat and sprinkle in the dextrose/pectin mixture at around 40 C°.
 Boil for 30 seconds then add the sugar
 Continue boiling for 2 minutes
 Add in the citric acid and continue to boil for 1 minute.

 Spread 100 gram of blueberry jam on to each sponge. Use the 18cm ring for assembly.
 Place the first dacquoise /blueberry.
 Followed by mousse.
 Invert the last one over top ¾ of the way up and cover with the remaining cheese mousse.

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Fundamentals of Classical Baking & Pastry

Pear charlotte

Yield: 1 cake 18 cm

Lady finger sponge

Qty. Units Ingredients:

150 g Egg whites
100 g Egg yolk
125 g Sugar
125 g Flour 405

Method of Preparation:
 Whip the egg yolks until pale in colour
 Whisk the egg whites and sugar until stiff peak
 Fold the meringue and flour into the egg yolks.
 Pipe to 18 cm rings with a plain nozzle 10
 Remaining mixture pipe individual lady fingers
 Sift 2 times icing sugar on top
 Bake at 180 ° C in convection oven for 12 to 16 min or until baked

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Fundamentals of Classical Baking & Pastry

Soaking syrup

Yield: 80 g per cake

Qty. Units Ingredients

40 g Water
40 g Sugar
80 g White wine
10 g Rum
1 lemon slice

Method of Preparation:
 Boil the sugar with the water, white wine and sliced lemon and poach the pears in it.
 When cold, measure 70g and add the brandy.

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Fundamentals of Classical Baking & Pastry

Pear Mousse

Yield: 1 cakes 18
cm

Qty. Units Ingredients

125 g Pear puree
6 g Gelatine
20 g Brandy
150 g Cream
1/2 Vanilla pod

Method of Preparation:
 In a saucepan heat the pear puree with vanilla, once around 50-60 C° remove and add
the gelatine and pear brandy.
 Next prepare a warm meringue.
 Fold the Italian meringue into the cooled pear base, then fold the whipped cream.

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Fundamentals of Classical Baking & Pastry

Italian meringue

Yield: 1 cakes 18
cm

Qty. Units Ingredients

60 g Egg whites
100 g Sugar
40 g Water

Method of Preparation:
 Combine water and sugar and boil until 112 C°
 Start whisking the egg whites until foamy
 Keep cooking the sugar syrup until 118 C° and por into the egg white
 Whisk until cool

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Fundamentals of Classical Baking & Pastry

Pear jelly

Yield: 1 cakes 18
cm

Qty. Units Ingredients

100 g Pear puree
1 g Pear chopped
2 g Gelatine
1/2 Vanilla pod

Method of Preparation:
 In a saucepan heat the pear puree with vanilla, once around 50-60 C° remove and add
the gelatine and poached chopped pears.
 Fill in mould

9
Fundamentals of Classical Baking & Pastry

Whipped ganache

Yield: 1 cakes 18
cm

Qty. Units Ingredients

200 g Cream
55 g White chocolate
2 g Gelatine
1/2 Vanilla pod

Method of Preparation:
 Boil cream with the vanilla pod and pour over the white chocolate.
 Emulsify and add the previously soaked gelatine.
 Strain and refrigerate overnight
 Whip up on the next day
 Place the bottom sponge.
 Pipe over top a thin layer of mousse and place the pear jelly.
 Pipe a thin layer of mouse and place the final layer of cake.
 Brush lightly with syrup and cover with mousse to the top.
 Freeze until set.
 Once frozen, whip the ganache and using #10 and #12 plain nozzles, pipe round dots

10
Fundamentals of Classical Baking & Pastry

Raspberry Charlotte

Yield: 1 cakes 18
cm

Biscuit sponge

Qty. Units Ingredients:

145 g Sugar
230 g Eggs
145 g Flour 405

100 g Raspberry jam

Method of Preparation:
 Prepare a baking tray with a silicone mat
 Whisk the eggs and until pale and stiff peak
 Fold in the flour.
 Spread onto 1 baking trays.
 Bake 180 C° in a convection oven for 10-12 min or until baked.

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Fundamentals of Classical Baking & Pastry

Soaking syrup

Yield: 80 ml

Qty. Units Ingredients

35 g Water
35 g Sugar
10 g Raspberry Brandy

Method of Preparation:
 Boil water and sugar and leave to cool.
 Add the raspberry brandy.

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Fundamentals of Classical Baking & Pastry

Raspberry mousse

Yield: 1 cake 18 cm

Qty. Units Ingredients

300 g Raspberry puree
70 g Simple syrup
10 g Gelatin
250 g Cream

Method of Preparation:
 Heat the puree and syrup together and add the glucose.
 Remove from the heat and add the soaked drained gelatine to dissolve
 Cool below 30 C° and add the whipped cream

13
Fundamentals of Classical Baking & Pastry

Raspberry glaze

Yield: 1 cake 18 cm

Qty. Units Ingredients

50 g Raspberry puree
50 g Simple syrup
4 g Gelatine
10 g Glucose

Method of Preparation:
 Heat the puree and syrup together and add the glucose.
 Remove from the heat and add the soaked drained gelatine to dissolve

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