Tea-Time Cakes and Gateau Sabrina

This week we made a few "tea-time cakes" and a Gateau Sabrina.  The tea-time cakes were a Dobos Chocolate Slice and a Roulade a la Framboise (Raspberry Roll).  The Dobos is a sponge cake soaked with rum syrup and layered with ganache.  The challenge with this cake is the pyramid shape.  We stack rectangular sponge and layer the ganache.  Then we cut it at a 45 degree angle and flip the pieces to fit together in a pyramid.  The Roulade is a roll of sponge and raspberry cream and covered in raspberry cream.  I forgot to take a side picture of the Roulade, but it is just a spiral of cake and cream.  Both cakes are nice to have with coffee or tea.  The Roulade is very light.

Dobos Chocolate Slice (picture is a little blurry)

Roulade a la Framboise

The Gateau Sabrina is the third possibility for our final and has a lot of steps to it.  The bottom is a sweet pastry crust.  The cake part is a sponge rolled with strawberry cream laid on it's side.  If you were to look down on the cake you would see the spiral and when you cut into it you see the stripes.  It is then covered with a layer of marzipan and tempered chocolate on top.  Usually the cream piped on top would go all the way to the center, but the chefs want to see the lines cut in the chocolate and we are marked on that.  There should also be chocolate piping on the cream stripes, but we all ran out of time in class and didn't get to do it.  I really enjoyed the taste of this cake.  The cake part is light.  The crust adds a little crunch and the marzipan and chocolate add a little sweetness.  It's a good combination

Gateau Sabrina

 

Gateau Sabrina