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INTRODUCTION

The word Torten comes from the German word Torte, which translated into English means a tart or a pastry flan with a filling. The original Torte was a savory dish, a type of pie made with pastry and baked in a dish. It was not until the sixteenth century that the Torte became a sweet dish and was made from an almond mixture which was glazed with jam and coated with water icing.

By the nineteenth century there were many recipes for the Torten. The bases were with a variety of mixtures, and new fillings such as butter cream and ganache were introduced into the recipes instead of jam. Classic Tortens which were created during that period include the world-famous Sacher Torte and Gateau Sarah Bernhardt, which was French. (Juillet., C. 1998) Torten is a type of gateau which consists of base made with a variety of meringue mixtures.

There are three different types of meringue mixtures used for the base known as Succes, Progres and the most commonly known, Japonaise. Bases for the Torten can also be made with sugar paste or shortbread. The base is baked in the oven and place d on a cake board. A Genoese sponge, the same size as the base, is also made and baked in the oven. When cooked, the Genoese sponge is cut into three equal sponge circles. The sponges are then soaked in syrup, which has been flavoured, with either a liqueur or as alcohol.

The three sponges are sandwiched together with butter cream or a ganache, or a combination of both. A mixture of jam, cream and fruits can also be used, depending on the type of Torten. The sponge is then placed on top of the base, the surface and sides of the Torten are the masked with whipped cream or butter cream and coated with chocolate vermicelli, nibbed almonds or roasted flaked almonds.

Tortes, by definition, are a type of cake. They use higher quality ingredients, which generally make them more expensive. Their name is derived from the German word “torte”, which means cake. They are a European delicacy and most of the well-known torte recipes derive from this country. Some of the more popular flavors of this cake type are chocolate torte cake, chocolate mousse torte, and chocolate hazelnut torte.

Ingredients Difference – A traditional cake is made with ingredients mainly consisting of sugar, eggs, butter and flour. A torte, however, calls for little to no flour and the use of ground nuts or breadcrumbs in its place. This change of ingredients causes the torte to be much heavier in both texture and taste.

Size Difference – Since cakes use the ingredient of flour, they rise when they are baking. This causes them to be fairly tall in height, standing around 4 inches tall. And if it is a multi-layer cake, then the final result will be especially tall. Tortes, however, are almost always much shorter. They average 2-4 inches in height, even with layers.

Baking and decorating Difference – Cakes can be baked and decorated in almost any shape, color, and size the baker wants them to be. Words often used to described specialty cakes are cute or. Tortes on the other hand, don’t really vary in their round shape and they are more elegant and elaborate in their design. Their toppings consist mostly of frosting, glaze, creams and nuts. Also, the actual cake part of the torte is frequently soaked in a syrup or liqueur before it’s decorated to give it a moist texture.

Type of Torte:

• Fruit torten
• Nut Torten
• Marzipan Torten
• Kirsch torte
• Dobos Torte
• Sacher Torten

· HISTORY OF DOBOS TORTE

Back when a group of Eastern European countries were referred to as being “behind the iron curtain”, Hungary was the most accessible of the lot and the one suffering the least from the communist grasp. Budapest in particular has always been famous for both its architecture and its culinary achievements being influenced by nearby Vienna.

Josef C. Dobos was born in Hungary in the mid-nineteenth century, and his father was also an accomplished chef presiding in the kitchen of Count Rakoczi. Josef Dobos opened a gourmet delicatessen in Budapest where he sold and imported previously unheard of gourmet products such as special cheeses and champangne known only as “capitilists westerners”. He invented the showy Dobos Torte in 1887 and found a way to package and ship the products to foreign countries. The Millineum Exposition in 1896 featured a Dobos Pavillion where his creation was baked and served to the crowds. Dobos published his original recipe fro the torte in 1906.Before his death Dobos published a total of four cookbooks, the most well-known being the Hungarian-French Cookbook. In 1962, The Hunagrian’s and Pastry Chefs’ Association held a celebration to commemorate the seventy-fifth anniversary of the creation of the Dobos Torte , a six-foot Dobos Torte was paraded through the streets on Budapest.

The renowned Hungarian chef József Dobos created this Hungarian treat. He was born in 1847 and is often said to have been one of the most influential chefs in Hungarian culinary history. In the later part of his career, Dobos opened a fine foods shop in the Hungarian capital of Budapest. It is during this period that he created the Dobos Torta. Selling it in Budapest wasn’t enough for this entrepreneurial chef. He even found a way to package the torta so that he could ship it to customers all over Europe! The torta was so popular that there was an entire pavilion devoted to making and selling it at the Millennium Exposition in 1896 (a celebration of Hungary’s 1000 years of economic and cultural development). Since the cake was frequently copied but not always as well as Mr. Dobos would have liked, he generously donated the recipe to the Budapest Pastry and Honey- Bread Makers Guild in 1906. It then remained a Hungarian tradition.

It was the Hungarian restaurateur George Lang who called Hungary the land of 10 million pastry lovers. Proof of his description was demonstrated by the festival held to honor the 75th birthday of the Dobos Torta in 1962. For three days, the city of Budapest celebrated and honored the cake and its creator.

It has five thin layers of light vanilla cake with chocolate butter cream between the layers and on its exterior. The torte has a very distinctive garnish. The top layer of cake is covered in caramel rather than icing and then is cut to use as garnish for each individual piece. It originally allowed the cake to stay fresher longer which was a problem in the late 19th century. Today most Dobos Torta are round, but in many of the older recipes it was actually rectangular. The sides of the cake can be left plain or covered in a wide variety of nuts

· HISTORY OF SACHER TORTE

Sacher Torte is a famous classic Viennese cake, probably the most famous chocolate cake of all-time. It consists of chocolate sponge cake cut into three layers, between which apricot jam are thickly spread between the layers and on the top and sides of the cake. The whole cake is then iced with a velvet-like chocolate and served with a side dish of whipped cream. In the 19th Century, Vienna was the undisputed capital if confectioner’s art. Among all of of the calorie-rich, cholesterol saturated offerings, none was more famous than the Sacher Torte . Franz Sacher was the head of pastry cook of Prince Mettenrnich and part of the famous viennesse Hotel and Restaurant family. He invented the Sacher Torte for the congress of Vi2enna 1814-1815. Long after Sacher’s death there was a great controversy with many in Vienna divided into 2 groups: the descendants of Sacher who proclaimed that the cake must consist of two layers with the jam in the center rather than , as the other side led by Edouard Demel of the famed Demel’s Patisserie insisted only one layer with jam spread on top that a recipe he was authorized by Sacher’s grandson. A court battle went on for 6 years before it was won by the Hotel Sacher family .

In 1832 Prince Metternich placed an order for a special dessert for himself and expecting guests. Unfortunately, the pastry chef of Prince Metternich’s court kitchen got sick and his 16 year old trainee Franz Sacher had to help out his master and took the challenge to create a special dessert for Metternich's guests. According to legend Franz Sacher consulted with his sister Anna and the young Franz Sacher decided to make a chocolate cake. Prince Metternich and his guests were very pleased with the dessert. And this is the beginning of the Sachertorte story.

But if this story is true is another story because Franz Sacher himself never claimed that he made this chocolate cake for the first time for Prince Metternich.

Years later the son of Franz Sacher, Eduard Sacher, became a pastry chef as well and he was trained at the pastry store Demel. While Eduard Sacher was working at Demel he refined the chocolate torte of his father and the torte became the Sachertorte that we know today. Demel was also the first pastry store that sold the “Original Sachertorte”.

In 1876 Eduard Sacher opened the hotel Sacher and offered the Sachertorte there, too. Around this time the Sacher torte became more and more popular around Vienna. Eduard Sacher wrote a letter to the editor of the “Wiener Zeitung” the Viennese Newspaper because he was furious that the Sachertorte was not mentioned in an article about world-famous Viennese cuisine. In the letter to the editor Eduard Sacher stated that the Sachertorte became a staple dessert and was on the everyday menu of the Austrian imperial family. Moreover, Sacher wrote that he has a kitchen with four employed people where the Sachertorte is exclusively made. Up to 400 Sacher torten were sold a day and sent to Paris, Berlin, London and by sea. This letter to the editor was published in 1888.Four decades later in the meantime Eduard Sacher died in 1892, his wife Anna Sacher was in charge of the hotel after his death, she died in 1930n 1934 the Hotel Sacher went out of business and the hotel was sold. The son of Anna and Eduard Sacher, his name was Eduard Sacher,the grandchild of Franz Sacher and found employment at Demel after the bankcruptcy of the Hotel Sacher. Eduard Sacher transferred the sole selling rights for the “Eduard-Sacher-Torte” to Demel. In 1938 the new owner of the Hotel Sacher started to sell the Sachertorte from vendor carts, selling the cake as the "Original Sachertorte" and the torte was registered as “Original Sacher Torte” as a trade mark.

After World War II, the time period between 1950 and 1957 is referred as the "Seven Year’s Cake War" between Demel and Sacher. Both parties were fighting about the right to use the term “original" Sachertorte, about the second layer of apricot jam in the middle of the cake and the use of margarine instead of butter. In 1965 Sacher and Demel made an out-of-court agreement which resulted that the Hotel Sacher got the exklusive rights to name their cake "original" Sachertorte. Demel's Sachertorte received the official titel "Eduard Sacher-Torte". The "original" Sachertorte (from Hotel Sacher) has two layers of apricot jam (in the middle of the cake and between the outer layer of the chocolate glaze), whereas Demel's Eduard Sacher-Torte has only one apricot layer under the chocolate glaze.

In 1888 between 200 and 400 Sachertorten were sold daily from the Hotel Sacher. Nowadays almost 1000 Sachertorten are produced every single day by the Hotel Sacher which means that more than 300.000 Sachertorten are made every year. To produce so many torten 1.2 Mio eggs, 80 tons of sugar, 70 tons of chocolate, 37 tons of apricot jam, 25 tons of butter and 30 tons of flour are needed. There is one assistant who is just responsible to crack 7500 eggs every single day.

Principles of Preparing Torten:

• For high-fat cakes, layer pans must be grease with fat or flour

• For sheet cake, line with grease parchment

• For angle food cakes and chiffon baked in tube pans, do not grease the pan

• Sponge cake layer with little or no fat, grease the bottom but not the sides of the pans.

• There are three different types of meringue mixtures used for the base,

Known as Succes, Progres and the most commonly known, Japonaise.

Developing a proper torten texture

• Use cake flour
• low gluten levels help create a fine, light product
• strictly observe all mixing time
• add flour toward the end of the creaming,
• sponge and angel food mixing methods
• add flour in the first step of the two step
• mixing method
• always scale ingredient accurately

Torten Faults and Cause

FAULTS	CAUSES
Poor volume	• Too little flour • Too much liquid • Too much leavening • Oven too hot
Uneven Shape	• Improper mixing • Batter spread unevenly • Uneven oven heat • Oven rack not level
Burst Or Cracked	• Too much flour or flour too strong • Too little liquid • Improper mixing • Oven too hot • Too little leavening
Dense or heavy	• Too much liquid • Too much sugar • Too much shortening • Oven not hot enough

Ø Frosting for torten

• The three sponges are sandwiched together with butter cream or a ganache, or a combination of both.

• A mixture of jam, cream and fruits can also be used, depending on the type of Torten.

• The Torten are the masked with whipped cream or butter cream and coated with chocolate vermicelli, nibbed almonds or roasted flaked almonds.

• The sponges are then soaked in syrup, which has been flavoured, with either a liqueur or as alcohol.

Ø Type Of Icing

• Buttercream: It is light, smooth, mixture of fat and sugar also contain eggs to increase smoothness or lightness.

• 5 basic types of buttercream

Ø Simple butter cream

Ø French buttercream

Ø Fondant type buttercream

Ø Meringue type of buttercream

Ø Pastry cream type of buttercream

• Fudge Type Of Icing

Ø It is rich and heavy somewhat like candy

Ø Flavoured torten with variety of ingredient and used on cup, layer, loaf and sheet cakes.

Ø It is stable and hold up well on cakes and it storage

Ø Stored icing must be covered tightly to prevent dryig and crusting, use double boiler to make it soft for spread

• Glazes

Ø Are thin, glossy, transparent coting, to give shine to baked products and help prevent drying.

Ø The simplest glaze is a sugar syrup or diluted corn syrup brush to baked products while it is still hot

Ø Fruit glaze for pastries such as apricot and red currant are widely commercial used

Ø Chocolate glaze are usually melted chocolate contain additional fats or liquid or both

Sacher cake:			Ganache:
Butter	250	gm	Semisweet chocolate (chopped)	500	gm
Sugar	250	gm	Heavy cream	375	gm
Sweetened chocolate(melted)	312	gm
Egg yolk	250	gm	Chocolate glacage:
Vanilla extract	8	gm	Heavy cream	150	gm
Egg white	375	gm	Chocolate (chopped)	150	gm
Salt	2	gm	Butter	50	gm
Sugar	188	gm
Cake flour	250	gm

No.	Methods and Techniques
1.	Sacher cake:
2.	Cream the butter and sugar; add the chocolate; add the egg yolks and vanilla, as in the basic creaming method.
3.	Whip the egg whites with the salt. Add the sugar and whip to soft peaks.
4.	Fold the egg whites into the batter alternately with the flour.
5.
6.	Ganache:
7.	Bring the cream to boil, stirring to prevent scorching.
8.	Pour the cream over the chocolate. Let stand for a few minutes and stir until it completely melted.
9.
10.	Chocolate glacage:
11.	Heat the cream to boiling and pour over the finely chopped chocolate.
12.	Stir until the chocolate is melted and mixture is uniformly blended.
13.	Add the butter and stir to mix it. Use it as soon as possible.

Dobos cake:			.	Buttercream:
Eggs	6	nos		Sugar	1 1/2	cup
Sugar	1 1/4	cup		Water	3/4	cup
Vanilla	1	tsp		Egg yolks	8	nos
Salt	1/4	tsp		Butter	3	cup
All-purpose flour	1 1/2	cup		Shortening	1/2	cup
				Cocoa powder	2/3	cup
Caramel:				Vanilla	2	tsp
Sugar	1 1/2	cup		Salt
Water	3/4	cup
Cream of tar-tar	1/2	tsp

No.	Methods and Techniques
1.	Dobos cake:
2.	Beat the eggs and sugar until thick and creamy, 5 to 10 minutes. Add the vanilla and salt. Sift the flour over the top and carefully fold it in.
3.	Spread about 1/4 cup of the batter evenly over the bottom of the prepared pans or over each circle on the baking sheets.
4.	Bake until the edges begin to color, 5 to 7 minutes. Loosen with a spatula, invert onto a rack, and let cool.
5.	Wipe the pans, regrease, dust with flour, and repeat until there are 7 or 8 matching layers.
6.
7.	Caramel:
8.	Stir all the caramel ingredients in a small saucepan over low heat until the sugar dissolves.
9.	Using a lightly oiled metal spatula, spread all of the caramel evenly over one of the cake layers. Let set slightly (do not let it harden), then use an oiled knife to cut just the caramel into 8 to 10 wedges
10.
11.	Buttercream:
12.	Stir the sugar and water in a small saucepan over low heat until the sugar dissolves,
13.	Meanwhile, beat the egg yolks until pale and thick, about 4 minutes. In a slow, steady stream, pour the hot syrup into the eggs, beating continuously as you pour.
14.	Beat in the butter and shortening, 2 tablespoons at a time, until absorbed. Gradually beat in the chocolate.Chill until of spreading consistency.

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