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Baumkuchen Yogurt Cream Torte

Author
JWU College of Culinary Arts

Yield
2, 9-in. tortes (2, 23-cm tortes)

Recipe ID
P00044

Ingredients
US standard
Metric
Baumkuchen sheets
As needed
As needed
Preserves, apricot
As needed
As needed
Oranges, mandarin, segments
As needed
As needed
Choclate chiffon genoise
2, 9-in. Layers 1/8-in. thick
2, 23-cm layers 3-cm thick
Vanilla chiffon genoise
2, 9-in. layers, 1/8-in thick
2, 23-cm layers, 3 cm thick
Apricot, coating
As needed
As needed
Chantilly Cream
As needed
As needed
Choclate, dark, semisweet, stencils
16 ea.
16 ea.
Filling:
Gelatin, leaf
.5 oz.
14 g
Water
8 oz.
227 g
Cream, heavy
1 lb.
454 g
Egg Yolks
4 oz.
113 g
Sugar, granulated
4 oz.
113 g
Yogurt, plain
1 lb.
454 g
Compound, orange
To taste
To taste
Preparation
  1. Gather all ingredients and equipment.
  2. Scale ingredients.
  3. Preparation of the Filling:
  4. Bloom the gelatin in water and reserve.
  5. Whip the cream to a soft peak and reserve.
  6. Heat the egg yolks and sugar in a bowl over a double boiler to 140°F (60°C) while stirring.
  7. Combine the egg mixture and yogurt.
  8. Add the compound.
  9. Heat the gelatin and temper into the yogurt mix.
  10. Fold the whipped cream into the yogurt mixture.
  11. To Assemble One 9 in.(23-cm) Torte:
  12. Cut the baumkuchen sheets into thin slices, as demonstrated by the instructor.
  13. Brush the sides of the cakes ring with apricot preserves.
  14. Lay the slices of baumkuchen on the bottom and sides of the cake rings.
  15. Fill one-third of the mold yogurt with yogurt cream.
  16. Place the mandarin oranges in two circles on the cream.
  17. Place a thin chocolate chiffon genoise layer on top.
  18. Add more yogurt cream.
  19. Place two circles of mandarin oranges in two circles on the cream.
  20. Place a thin vanilla chiffon genoise layer on top.
  21. Chill for a minimum of four hours.
  22. Invert on a cake circle.
  23. Remove the cake ring.
  24. Brush the tops and sides of the cakes apricot coating.
  25. Mark into 16 portions.
  26. Decorate each portion with a rosette of chantilly cream.
  27. Place a small chocolate stencil on each rosette.