Today in Cakes, we made an Apple Torte. While not a traditional cake or layer cake, the torte did have a few separate layers. Let me describe the layers to you.
On the bottom is a short bread dough. This has the consistency of cookie dough. We first baked this thin layer to give it form. The sides of the torte are also made from this short bread dough - we did this by pressing the dough onto the sides of the cake round. On top of the baked short bread, we slathered apricot marmalade which would help bind the short bread to a 1/4 inch thick layer of vanilla chiffon genoise (chiffon = light and airy; genoise = sponge cake). Next we layered on 5 lbs of a thick mixture which contained diced apples, raisins, and toasted almonds. We finished off the top with another thin layer of short bread dough, and we used a fork to give it design. We baked the torte for one hour. When finished baking, we glazed the top with apricot glaze and sprinkled crushed almonds around the edge.
Here's a photo to show the thickness of the cake:
Here's a photo of the top of the cake:
We didn't have enough time to cool and cut the torte, so I haven't yet been able to taste this, which is a total bummer! I also wasn't able to confirm if my torte fully stayed together on the sides. Hopefully on Wednesday I will get to taste it when I am back in that building for my Nutrition and Sanitation class. Overall, though, this torte was a long process. But the end product looks pretty good. I look forward to tasting it soon!