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Recipes Traditional Swiss Cakes 2
Recipes Traditional Swiss Cakes 2
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
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
Yield: 557 g
1 cakes
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
3
Fundamentals of Classical Baking & Pastry
Blueberry jam
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.
4
Fundamentals of Classical Baking & Pastry
Pear charlotte
Yield: 1 cake 18 cm
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
5
Fundamentals of Classical Baking & Pastry
Soaking syrup
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.
6
Fundamentals of Classical Baking & Pastry
Pear Mousse
Yield: 1 cakes 18
cm
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.
7
Fundamentals of Classical Baking & Pastry
Italian meringue
Yield: 1 cakes 18
cm
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
8
Fundamentals of Classical Baking & Pastry
Pear jelly
Yield: 1 cakes 18
cm
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
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
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.
11
Fundamentals of Classical Baking & Pastry
Soaking syrup
Yield: 80 ml
Method of Preparation:
Boil water and sugar and leave to cool.
Add the raspberry brandy.
12
Fundamentals of Classical Baking & Pastry
Raspberry mousse
Yield: 1 cake 18 cm
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
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
14