GATEAU

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INTRODUCTION

            The word ‘gateau’ is found in the twelfth century. It is a derivative of the old French word gastel and the old German word wastel which means food. However, the word is adopted by British in the nineteenth century. At first, ‘gateau’ is used to describe a variety of different baked pastry goods. At the early twentieth century, it is found that the British used the word to describe an elaborately decorated layered Genoese sponge cake.

            Today, the word ‘gateau’ is used in British to describe Genoese sponge cakes which are sandwiched together in a series of layer with fresh whipped cream, buttercream or ganache. The Genoese sponge cake can be in a variety of flavours. Then, the ‘gateau’ is decorated elaborately with piped fresh cream or flavoured butter cream, fruit or nuts. The classic examples are Black Forest gateau, Chocolate gateau and Mocha gateau. In French, the term ‘gateau’ is used to describe a much wider variety of pastry goods or cakes which are not necessarily made of Genoese sponge cake. For example, the Gateau Mille Feuille is made with puff pastry, the famous Gateau Pavlova is made from meringue, and the Gateau Saint Honore is made with choux pastry.

            According to food historian, it is said that the precursors of modern cakes, round cakes with icing, were first baked in Europe sometime in the mid-17th century. This is due to primarily to advances in technology with more reliable ovens, availability of food molds and ingredient availability. At that time, round molds for shaping cakes that were placed on flat baking trays were popular. The molds could be made of metal, wood and paper. Some were adjustable and cake pans were sometimes used. The first icing were usually a boiled composition of the finest available sugar, egg whites and flavourings. Then, the icing was poured on the cake. The cake was then returned to the oven for a while. When removed, the icing cooled quickly to form a hard, glossy covering. Many cakes that been made during this time still contains dried fruits.

            A ‘gateau’ is a French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made. It also refers to any large decorated cakes made from sponge or pastry with various creams and icings. ‘Gateau’ can be in any sizes and are made from sponge baked in special molds, for special occasions. To improve the eating quality of gateaux, they should be suitably flavoured and contain nuts, fruits and chocolates.

            There are many people that confused gateau with torte. Torte is the German word for cake, with similar properties. They are already divided into number of segments, each similarly decorated. The torte may be sold either as a whole cake or individual slices. When sold a slice, each slice is placed in a protective sheet. When tortes are multilayered and fancifully decorated they are closer to gateaux except for the fact they can last quiet nicely for several days. Torte is large flat tart or gateau and the plural is torten. The goods differ in materials and the way they are made up into this type of cake.

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 Gateaux:
1.      Gateaux Au Fromage
2.      Gateaux Foret De Noir
3.      Gateaux St. Honore
4.      Birthday Greetings Gateaux
5.      Christmas Gateaux
6.      Fruit Gateaux

7.      Chocolate Gateaux

CATEGORIES OF CAKES

            There are two categories of cakes which are cakes that are high in fat and cakes that are low in fat.
            Cakes that are high in fat rely on solid and liquid fats to keep gluten development low in order to produce a tender product. These types of cakes tend to have a longer shelf-life because of their high fat content which slows down the staling process. They tend to be moister, richer and have a more tender crumb.

            Cakes that are low in fat need some other ingredient to tenderize them. These types of cakes tend to be very high in sugar because sugar is tenderizer. They include sponge cakes that use the air beaten into eggs to leaven then. Cakes of this type are referred to as egg-foam cakes. Egg foam cakes to produce drier, more flexible cake does not crumble easily as a cake that are high in fat. These can easily cut cross-wise into layers or rolled as for jelly roll. Due to their drier nature, many chefs brush them with a sugar syrup in which equal parts of sugar and water are brought to a boil and then flavoured with such ingredients as liquers or extracts.

            Three methods of preparing cakes that high in fat include:

1.      Creaming Method
-          Method of choice for butter cakes
-          Softened fat combined with sugar
-          Chemical leavening agents work with air to leaven cake

2.      Two Stage Method
-          Produces tender, moist texture
-          All dry ingredients blended in single bowl

3.      One Stage Method
-          Speedy preparation
-          Produces finer, more tender crumb
-          Usually uses a liquid fat

Three methods of preparing cakes that low in fat include:

1.      Sponge Method
-          Uses both the egg yolk and white

2.      Chiffon Method
-          Whole egg foam cakes
-          Separated egg foam cakes

3.      Angel Food Method
-          Uses a liquid fat
-          Leavening from air and water
-          Chiffon cakes moister due to oil

The following are necessary steps in preparing a Genoese:
  • 1.      Whole eggs and sugar are warmed and beaten to foam
  • 2.      Sifted dry ingredients are folded in gently
  • 3.      Melted butter, sometimes maybe added
  • 4.      Then mixture is baked
STANDARDIZED RECIPE

Sponge cake:                                                                   Chocolate ganache:                       
Soft flour/cake flour           400Gm                                  Whipping cream               500Gm
Ovalette                              50Gm                                    Butter                                125Gm
Melted margarine               250Gm                                  Dark chocolate                  450Gm
Baking powder                   2Tsp                                                      
Water                                  200Ml                                                   
Castor sugar                       500Gm                                                 
Eggs                                   15Nos                                                 
Cocoa powder                    200Gm                                                                 

Methods and Techniques

Sponge cake:
1. Whisk all ingredients using high speed for 8 minutes or until smooth and fluffy
2. Fold in the melted margarine until it mix together
3. Greased cake tin with margarine and lined with fat
4. Fill the tin for ¾ of the tin with batter
5. Baked at 190° for 30 to 35 minutes
               
                Ganache:
1. Bring the cream to boil, stirring to prevent scorching
2. Pour the cream over the chocolate. Let stand for a few minutes and stir until it completely melted.
CHOCOLATE CAKE

1. Sponge cake:
                                                                      Decoration item:
2Soft flour/cake flour 400 Gm                            Kiwi fruit
  Ovalette                         50 Gm                            Peach in can
  Melted margarine        250 Gm                           Strawberries
  Baking powder          2 Tsp                           Apricot glaze
  Water                        200 Ml                            Whipped cream
  Castor sugar                500 Gm
  Eggs                          15 Nos



FRUIT FLAN

GATEAUX FAULTS AND CAUSES

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



FROSTING

Icing, often called frosting in the United States is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked goods, such as cakes or cookies. When it is used between layers of cake, it is called filling.

Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations are common placed on birthday and wedding cakes. Chef's color dye (food coloring) is commonly added to icing mixtures to achieve the desired color. Sprinkles, coloring mist, edible ink designs, or other decorations are often used on top of icing.

The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheese or sour cream, or by using ground almonds (as in marzipan).

Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or dipping (glaze), or by rolling the icing out and draping it over the cake. The method of application largely depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product.

Type of Icing:

1.      Buttercream: It is light, smooth, mixture of fat and sugar also contain eggs to increase smoothness or lightness.
-          5 basic types of buttercream:
= Simple butter cream
= French buttercream
= Fondant type buttercream
= Meringue type of buttercream
= Pastry cream type of buttercream

2.      Fudge Type Of Icing
-          It is rich and heavy somewhat like candy
-          Flavoured gateaux with variety of ingredient and used on cup, layer, loaf and sheet cakes.
-          It is stable and hold up well on cakes and it storage
-          Stored icing must be covered tightly to prevent drying and crusting, use double boiler to make it soft for spread

3.      Glazes
-          Are thin, glossy, transparent coting, to give shine to baked products and help prevent drying.
-          The simplest glaze is a sugar syrup or diluted corn syrup brush to baked products while it is still hot
-          Fruit glaze for pastries such as apricot and red currant are widely commercial used

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

RECOMMENDATION

There are many varieties of gateaux and they are suitable to be center piece cake or as a wedding cake. We can make gateaux last longer by cover it in fondant. Not only have it made the gateaux last longer, it also can make it more beautiful. Now days, a lot of Muslim people like to eat dessert in their daily life. Certain original gateaux contain liquor or alcohol.  Therefore, the chef may change the alcohol to a sparkling juice or fruit juice to moisten the cake or to make it rich in flavour.

The traditional gateaux also can be modified to make it more attractive and unique. This is because there are many gateaux that are made in the world today. Therefore, as to compete with other types of cakes it is essential for traditional gateaux to be modified. The decoration of the gateaux also have to follow the up to date trend. The demand will be increase if the cake follows the consumer’s wants and needs.    



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