The document provides instructions for assembling several classic European cakes. It describes the general procedure of splitting sponge cake layers, brushing them with syrup, and filling them with ingredients like fruit or buttercream. Specific cakes mentioned include the Dobos Torte, a Hungarian sponge cake with chocolate filling and caramel topping; the Gateaux Honore, a French cake with puff pastry base and cream puffs arranged in a ring; and the Senator Cake, a variation of the Diplomat cake with three layers of fruit preserves and a macaroon paste design.

1. Classic Gateaux and Tortes

2. Planning and Assembling Specialty Cakes
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Basic Cake Components
• Optional bottom layer.
• Optional cake ring linings.
• Cake layers.
• Additional specialty layers.
• Dessert syrup for moistening and flavoring cake
layers.
• Fillings.
• Icings and coatings.
Specialty Cakes, Gâteaux,
and Torten

3. Planning and Assembling Specialty Cakes
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18
Procedure for Assembling a Basic Layered Sponge Cake
• Trim the edges of the cake as necessary.
• Cut a notch in the edge of the cake so the layers can be line up
again after cutting.
• Split in half horizontally.
Specialty Cakes, Gâteaux,
and Torten

4. Planning and Assembling Specialty Cakes
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18
Procedure for Assembling a Basic Layered Sponge Cake
(continued)
• Place one half on a cake card and moisten with a flavored
syrup.
• Apply the filling with a pastry bag to get a uniform thickness.
• Top with second layer and mask the top.
Specialty Cakes, Gâteaux,
and Torten

5. Planning and Assembling Specialty Cakes
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18
Procedure for Assembling a Basic Layered Sponge Cake
(continued)
• Mask the sides with the desired icing.
• Smooth the sides with a plastic scraper.
• Smooth the top with a palette knife. Glaze and decorate.
Specialty Cakes, Gâteaux,
and Torten

6. Planning and Assembling Specialty Cakes
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
18
General Procedure for Assembling European-Style
Specialty Cakes:
• Assemble all ingredients and equipment.
• Place a cake card on a turntable.
• Split sponge cake horizontally into two or three layers.
• If using a charlotte ring line it as desired.
Specialty Cakes, Gâteaux,
and Torten

7. Planning and Assembling Specialty Cakes
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
18
General Procedure for Assembling European-Style
Specialty Cakes (continued):
• If using a japonaise, meringue or short-dough base, place it on
cake card.
• Place one sponge layer on top of base.
• Brush the cake layer with dessert syrup.
• If fruit pieces are used, arrange them on top of the base or on
top of the filling.
• Apply a layer of the desired filling.
• Top with another sponge layer and brush with syrup.
Specialty Cakes, Gâteaux,
and Torten

8. Classical Cakes, Gâteaux, and Torten
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18
Génoise À La Confiture Framboise
Specialty Cakes, Gâteaux,
and Torten

9. Dobos Torte
• This is a Hungarian cake names after its inventor, a
well known Hungarian confectioner, Jozsef C.
Dobos. He created this five layer sponge cake in
1884. It is layered with chocolate buttercream and
topped with thin caramel slices.
• The sides of the cake are sometimes coated with
ground hazelnuts, chestnuts, walnuts or almonds.
The original cake was uncoated.

10. • Dobos’ aim was to make a cake that would last
longer than other pastries, in an age when cooling
techniques were limited. The caramel topping
helps keep the cake from drying out.
• The Dobos torte was first introduced at the National
General Exhibition of Budapest in 1885. It soon
became popular throughout Europe because it was
different from the rest.
• Dobos kept the recipe a secret until 1906 when he
retired and gave the original recipe to Budapest
Confectioner’s and Gingerbread Maker’s Chamber
of Industry.

13. Gateaux Honore Cake
• The St. Honoré cake is named for the French
patron Saint of Bakers and Pastry Chefs
• This classic French dessert is a circle of puff
pastry at its base with a ring of Pate a choux
piped on the outer edge. After the base is baked
small cream puffs are dipped in caramelized sugar
and attached side by side on top of the circle of
pat a choux.
• The base is traditionally filled with crème
chiboust and finished with whipped cream using
as special Saint Honor tip.

14. Gateaux St’ Honore

15. Senator Cake
• This is a variation of the Diplomat cake. This
cake has three layers, two fruit preserves
layers; it is covered with Pastry cream all over
• Almonds are placed on the sides
• Macaroon paste is used on the top to make an
outline and the different fruit preserves fill the
cavities.