So today we finished up our
Sachertortes that we started last class. We didn't get to finish up the glaze because we were having issues with our Apricot Jam... Okay, so for those of you who don't know, this cake is basically a very rich cake - creamed butter chocolate cake with apricot jam spread as the filling and an outer seal and then finally the final chocolate glaze made with fondant (not the rolled version). The back story on this cake is something along the lines of the Austrian King looking to send a cake to his embassies during a war. He was looking for a cake that wouldn't spoil easily since it would have to travel far. And because this cake is so rich, it doesn't spoil right away!
Our second cake for this class was the
Flourless Chocolate Cake! This one is yummy! We actually used Almond Meal or Almond Flour. Since this cake has no gluten (since there is no wheat), the middle kind of sagged down. You really don't notice it though because of all the chocolate meringue that we put all around it! I liked this one a lot. Our teacher told us that they sometimes use this cake for a lava cake and they just inject the middle with some ganache so that it is runny! Ah... another cake demystified! =) Anyway, feast your eyes on our creations:
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