Grade

TLE - HE
BREAD AND PASTRY PRODUCTION
QUARTER 3 – MODULE 2
PRODUCE A VARIETY OF SPONGES AND CAKES
FOR GATEAUX, TORTES AND CAKES
ACCORDING TO STANDARD RECIPES
AND ENTERPRISE STANDARDS

Prepared by:
JANICE E. TULIO
JHS Teacher
Introduction:

This module is all about “Produce a Variety of Sponges and Cakes for Gateaux,
Tortes and Cakes According to Standard Recipes and Enterprise Standards.”

Produce A Variety Of Sponges And Cakes For

Lesson Gateaux, Tortes And Cakes According To Standard
Recipes And Enterprise Standards

SOME CLASSICAL EUROPEAN STANDARDS

Black Forest Cakes: a rich usually chocolate layer cake with cherries.
The dessert is not directly named after the Black Forest mountain
range in south western Germany. According to one school of thought, the
name is derived from the speciality liquor of that region, known as
Schwarzwälder Kirsch(wasser) and distilled from tart cherries.

• Chocolate sponge cake

• Cream
• Kirschliqueur
• Sugar syrup
• Cherrie
• Chocolate strips and shavings

Sacher torte: Sachertorte Cake, also known as Sacher Cake and

Eduard Sacher Torte is a famous classic Viennese cake. Probably the
most famous chocolate cake of all-time. It consists of chocolate
sponge cake cut into three layers, between which apricot jam are
thickly spread between the layers and on the top and sides of the
cake.

• Chocolate sponge, very dense in texture

• Apricot jam
• Ganache
Dobos Torte: Dobos torte or Dobosh (pronounced [ˈdoboʃ], Hungarian:
Dobos torta) is a Hungarian sponge cake layered with chocolate
buttercream and topped with caramel. The layered pastry is named after
its inventor, Hungarian chef József C. Dobos, a delicatessen owner in
Budapest.

• White cakes layers,

• Chocolate buttercream
• Caramel toffee.

Gateau St Honeore: is an assembled dessert made of shortcrust

pastry and choux pastry. The shortcrust and choux ring are baked, as
well as the profiteroles, separately. The profiteroles are then filled with
pasty cream, dipped in a sugar glaze, then stuck onto the base in a
ring around the outside.
• Puff pastry base
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• Choux pastry
• Crème patisserie
• Fresh cream
• Hazelnut flavoured cream
• Caramel toffee

Gateau Pithiviers: named for a town just south of Paris, dates back at
least two hundred years. It is instantly recognizable by its scalloped edges
and domed center, marked with curved slashes to resemble the petals of
a flower.

• Puff pastry
• Almond frangipane cream
• Egg wash
• Icing sugar.

Gateau Mille Feullies: According to La Varenne, it was earlier called

gâteau de mille-feuilles (English: cake of a thousand sheets), referring
to the many layers of pastry. Using traditional puff pastry, made with six
folds of three layers, it has 729 layers; with some modern recipes it may
have as many as 2,048.

• Puff Pastry
• Crème Patisserie
• Fondant
• Roasted nuts (flaked Almonds)
• Boiled Apricot jam

Buche De Noel: a French Christmas cake made from a thin layer of

spongecake that is rolled up and frosted so as to resemble a
decorative Yule log. Word origin. Fr, lit., log of Christmas.

• Sponge sheet
• Buttercream
• Meringue décor
• Roasted nuts
• Liqueur

Datteltorte: is a sophisticated recipe for a tempting pastry, a filling

with vanilla pudding rounds off the taste.

• Sweet pastry base

• Meringue filling with date, orange peel and almond added
• Whipped cream topping
• Décor; roasted flaked almonds, or; lemon flavoured icing.

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Hapsburger Torte:

• Hazel nut Sponge

• Chocolate sponge
• Chocolate butter cream filling
• Pistachio and almond filling
• Apricot jam, boiling
• Ganache.

• As the student studies the history of pastry making from the European cultures they
will begin to form their own opinion of each product.
• Product will be adapted and modified with time. Product is not made the same way
as it was 100 years ago.
• Standards will vary. Standards will rise and fall. Good quality will always be good
quality.
• Cheap will always be cheap.

Use appropriate equipment to prepare and bake sponges and cakes for gateaux,
tortes and cakes
Equipment may include:
Scales, Bowls, Mixing machine, Ovens, Trays, Racks, Fridge and freezer, Blenders, Dough
break, Rolling pin, Piping bags and nozzles, Wooden spoons, Rings, tins and moulds, Cutters.
The equipment needed will depend on the product being produced.

Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes
Techniques should include:
• Beating ingredient together to get the correct consistency before
the next stage is attempted. Usually butter and sugar to aerate
before adding remainder of ingredients.
• Whisking of lighter ingredients as eggwhites to make meringue,
mixing of cream so the fat globules begin to adhere together and
air is trapped inside allowing cream to be piped.
• Folding is the blending of whipped cream and melted chocolate
together so minimal air is lost so the light properties of a delicious chocolate mousse are
achieved. The chocolate is folded gently into the cream so the lightness is maintained.
• Creaming is the mixing of an ingredient like butter so it is smooth and lump free. It should
be mix until the ingredient is lighter and fluffier due to the air being incorporated into the
ingredient.
• Kneading is the manipulation of a dough until the correct consistency is achieved.
Bread dough is kneaded until the dough takes on the smooth characteristics of a well
develop gluten structure inside the dough.

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• Cutting skills are required when producing gateaux so even portions are achieved.
• Piping skills are required so even balance is achieved in the decoration.
All these techniques need to be developed in order to be able to achieve a professional
looking product.

ACTIVITY PROPER
ACTIVITY 1
To further check your understanding about the lesson, try to answer the following by
completing the statements:
1. What equipment is needed to produce gateaux and tortes?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
2. After reading this module, I have learned that __________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

ANSWER KEY
1. Sample answer: The equipment needed will depend on the product being produced.
2. Answers may vary

Reference
Bread and Pastry Production NCII –
Tourism_CBLM_BPP_Prepare_and_Present_Gateaux_Tortes_and_Cakes, Edition 2012
POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

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SUMMATIVE EVALUATION
Name: _________________________________ Date: ___________
Grade & Section: _________________________ Score: __________
I. WORD HUNT
Directions: Search for the word listed below. Write your answer on your test
notebook/paper.

Creaming Folding
Kneading Cutting Piping
Beating Whisking Rolling pin
Nozzles

C A B C D E F G H I F J K L M N W O
P R Q R S T U V W X O Y Z A B C O D
E O E F G H I J K L L M N O P Q O C
R L S A T U V W X Y D Z A P B C D U
D L E F M G H I W H I S K I N G E T
J I K L M I N O P Q N R S P T U N T
V N W X Y Z N A B C G D E I F G S I
H G I J K L M G N O P Q R N S G P N
T P U V W X Y Z A B C D E G N F O G
G I H I J K L M N O P Q R I S T O U
V N O Z Z L E S W X Y Z T A B C N D
E F G H I J K L M N O A P Q R S T U
K N E A D I N G V W E X Y Z A B C D
E F G H I J K L M B N O P Q R S T U

II. ARRANGE ME
Directions: Arrange the scrambled letters to come up with the correct answer. Use the word
hint. Write your answer on your test notebook/paper.
UCHBE ED LEON - log of christmas 1. ________________________
UTAGEA LIMLE SELFEULI – cake of a thousand sheets 2. ________________________
CKALB OFSERT – cake with cherries 3. ________________________
BOODS TROTE – Hungarian sponge 4. ________________________
ACHERS ROTTE - classic Viennese cake 5. ________________________

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 III. MODIFIED TRUE OR FALSE
Directions: Read each statement carefully. Write TRUE if the statement is a fact and
FALSE if it is a bluff, then underline the word(s) that makes it untrue. Write
your answer on your test notebook/paper.

______ 1. Beating ingredient together to get the correct consistency after the next stage is
attempted. Usually butter and sugar to aerate before adding remainder of
ingredients.
______ 2. Whisking of heavier ingredients as egg whites to make meringue, mixing of cream
so the fat globules begin to adhere together and air is trapped inside allowing
cream to be piped.
______ 3. Folding is the blending of whipped cream and melted chocolate together so
minimal air is lost so the heavy properties of a delicious chocolate mousse are
achieved.
______ 4. Creaming is the mixing of an ingredient like butter so it is smooth and lump free. It
can be mixing it until the ingredient is heavier and condensed due to the air being
incorporated into the ingredient.
______ 5. Kneading is the manipulation of a batter until the correct consistency is achieved
______ 6. The Black Forest Cake is directly named after the Black Forest mountain range in
south western Germany.
______ 7. Datteltorte is a sophisticated recipe for a tempting pastry, a filling with vanilla
pudding rounds off the taste.
______ 8. Gateau Pithiviers was named for a town just south of Paris, dates back at least
two hundred years. It is instantly recognizable by its scalloped edges and domed
center, marked with curved slashes to resemble the petals of a flower.
______ 9. Gateau St Honeore is an assembled dessert made of shortcrust pastry and
choux pastry. The shortcrust and choux ring are baked, as well as the
profiteroles, separately.
_____ 10. Hapsburger Torte is composed of Hazel nut Sponge, Chocolate sponge,
Chocolate butter cream filling, Pistachio and almond filling, Apricot jam, boiling
and Ganache.