Cake has been the topic in class for the last two weeks. Dobostorte, Chiffon, Genoise, Angel Food, Ruhrcken, Kilt-Torte; you name it, we made it. Below you will find what has been coming out of the kitchen these days!
Chocolate Genoise Caramel Cream
(caramel cream filling, enrobed in ganache, finished with caramelized hazelnuts)
Strawberry & Cream Genoise
(whip cream frosting and strawberries)
Dobostorte
A Hungarian-style cake with a combination of thin cake layers, chocolate buttercream and a caramelized top disk layer.
Rehrucken
Rehrucken means 'saddle of venison' and is baked in a mold that resembles venison after it has been rolled and tied.
10 comments:
Are you kidding Kris..this looks totally amazing! The Dobo thing looks soo good and I love anything chocolate you create….
The strawberry and cream looks delicious too!!
The cinnamon looks great too!!
Oh and you look so cute!!
Ooh that looks so good. It all looks great.
Can I get some of that Klimt-Torte shipped to Seattle?!
I like the cake that looks like venison! And I shouldn't be looking at this on a fast Sunday!
I will take two of each please!!
That Strawberry & Cream Genoise looks absolutely divine. I am totally craving. Will you please drive down and make me one?!
Everything looks so amazing.. The techniques you are learning are things you will use your whole life!!
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