GATEAUX DAN TORTEN

Disusun Oleh :

Shella Suhaila

Annisa Febri Azhari

Afifah Dyah Anggraini

Dwi Tantri Vitaloka N

XII Tata Boga – 1

SMK Negeri 57 Jakarta

 Definisi Gateaux dan Torten
Gateaux adalah Kue yang terbuat dari dasar “ butter sponge “yang paling
terkenal dan sederhana adalah “ layer cake “dimana dasar kue yang
digunakan adalah “ sponge biscuit.

Torten adalah Istilah ini digunakan untuk kue yang terbuat dari bahan
dasar “ butter sponge “ yang diisi dengan dry fruit atau mix fruit. Jadi pada
kenyataannya tidak berbeda dengan “ Gateaux” contohnya adalah
engglish fruit cake.
 Bahan yang digunakan untuk membuat gateaux dan torten
Gateaux
No. Bahan – bahan Gambar
1 Tepung protein rendah

2 Icing sugar

3 Butter

4 Egg

5 Milk
6 Vanilla essence

7 Dark chocolate compound

8 Cream

9 Corn flour

10 Baking powder

Torten
No. Bahan – bahan Gambar
1 Tepung protein rendah

2 Icing sugar

3 Butter
 4 Egg

5 Milk

6 Vanilla essence

7 Almond flour

8 Cream

9 Corn flour

10 Baking powder

 Alat – alat yang digunakan untuk membuat gateaux dan torten

No Alat – alat Gambar
1 Mixer
2 Knife

3 Bowl

4 scale

5 Rubber spatula

6 kuas

7 Cake pan

8 Scraper / smoother scraper

9 Oven
 10 Rotary stand cake

11 Strainer

12 Ballon whisk

 Langkah – langkah pembuatan gateaux dan torten

How to make gateaux :
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the
base of an 8 in round spring form cake tin with baking parchment
2. Break the chocolate into a heatproof bowl and place over a saucepan
of gently simmering water and stir until it melts. (or melt in the
microwave for 2-3 mins stirring occasionally)
3. Place the butter and sugar in a mixing bowl and cream together with
a wooden spoon until light and fluffy. Gradually beat in the eggs,
adding a little flour if the mixture begins to curdle. Fold in the
remaining flour with the cooled, melted chocolate and brandy or
milk. Mix until smooth.
4. Spread the mixture into the cake tin and bake for 50-55 mins or until
firm in the centre and a skewer comes out cleanly. Cool for 10
minutes, then turn out and cool completely.
5. Make the icing ; Break the chocolate into a heatproof bowl and place
over a saucepan of gently simmering water and stir until it melts. (or
melt in the microwave for 2-3 mins stirring occasionally) Remove
from the heat and stir in the butter and cream until smooth. Pour
 over the top and sides of the cake, smoothing it evenly down over
the sides of the cake.
6. Decorate with chocolate shavings or curls

How to make sacher torten :

1. To make the torte: Position a rack in the center of the oven and heat
to 400°F. Lightly butter a 9-inch springform pan and line the bottom
with a round of parchment or wax paper. Dust the sides of the pan
with flour and tap out the excess.
2. In the top part of a double boiler over very hot, but not simmering,
water, or in a microwave at medium power, melt the chocolate.
Remove from the heat or the oven, and let stand, stirring often, until
cool.
3. Beat the butter in the bowl of a eavy-duty standing mixer fitted with
the paddle blade on medium-high speed until smooth, about 1 inute.
On low speed, beat in the confectioners' sugar. Return the speed to
medium-high and beat until light in color and texture, about 2
minutes. Beat in the egg yolks, one at a time, scraping down the sides
of the bowl. Beat in the chocolate and vanilla.
4. Beat the egg whites and granulated sugar in a large bowl with a
handheld electric mixer on high speed just until they form soft, shiny
peaks. Do not overbeat. Stir about one fourth of the beaten whites
into the chocolate mixture to lighten it, then fold in the remaining
whites, leaving a few visible wisps of whites. Sift half of the flour over
the chocolate mixture, and fold in with a large balloon whisk or
rubber spatula. Repeat with the remaining flour.
5. Spread evenly in the pan. Bake until a toothpick inserted in the
center comes out clean, about 45 minutes. (The cake will dome in the
center.) Cool on a wire rack for 10 minutes. Remove the sides of the
pan, and invert the cake onto the rack. Remove the paper and
reinvert on another rack to turn right side up. Cool completely.
6. To assemble: Using a long serrated knife, trim the top of the cake to
make it level. Cut the cake horizontally into two equal layers. Place
 one cake layer on an 8-inch cardboard round. Brush the top of the
cake layer with the apricot glaze. Place the second cake layer on top
and brush again. Brush the top and sides of the cake with the
remaining glaze. Transfer the cake to a wire rack placed over a jelly-
roll pan lined with waxed paper. Let cool until the glaze is set.
7. Make the chocolate glaze (it must be freshly made and warm). Pour
all of the warm chocolate glaze on top of the cake. Using a metal
offset spatula, gently smooth the glaze over the cake, allowing it to
run down the sides, being sure that the glaze completely coats the
cake (patch any bare spots with the spatula and the icing that has
dripped). Cool until the glaze is barely set, then transfer the cake to a
serving plate. Refrigerate until the glaze is completely set, at least 1
hour. Remove the cake from the refrigerator about 1 hour before
serving.
8. To serve, slice with a sharp knife dipped into hot water. Serve with a
large dollop of whipped cream on the side.
 Cara penyajian gateaux dan torten
Displaying cakes is a great way to increase sales. The two most common
ways to display cakes are as follows:
a. In a display fridge
b. Displayed on a dessert buffet.
A well presented display increases eye appeal and may persuade costumers
to order a slice or buy a whole cake when they see it. It is important to keep
your cakes seasonal as rich chocolate and cream cakes will sell well in
winter but in summer light cakes with fresh fruits sell better. When
displaying cakes for any situation it is important to keep everything clean,
neat and tidy. When you are displaying a cake you don’t want to leave it in
the display if 1/3 of the cake is left and crumbs are lying around the plate.
Appropriate silver cake servers can also be used to make an impression on
the customer. To be carried away, the cake need to be rested on a cake
board slightly larger than the actual cake. A lace doyley placed under the
cake adds to the visual pleasure but make sure the cake is cut before hand
as not to damage the doyley.
 Kriteria gateaux dan torten
a. Simetris
b. Bloom (cerah)
c. Warna kerak
d. Keadaan kerak
e. Warna remah
f. Butiran cake
g. Susunan
h. Aroma
i. Rasa
j. Mutu simpan
 Masalah pada pembuatan gateaux dan torten
a. Kesalahan Susunan
b. Kesalahan Tektur
c. Kesalahan Kerak
d. Kesalahan Warna
e. Kesalahan lainnya
https://www.goodtoknow.co.uk/recipes/chocolate-
gateau#qbuWo6XdsLH2Jocp.99

https://www.epicurious.com/recipes/food/views/sachertorte-231043

http://zafashter.blogspot.com/2015/03/cake-gateaux-torten.html

https://slideplayer.info/slide/15009365/

https://drive.google.com/drive/folders/1_fXihbFdk6lLEQyQtXd9A9c74cmcpeOc