Produce Gateaux, Torten and Cakes

This assessment is for the unit SITHPAT002 - Produce gateaux, torten and cakes. It includes an assignment project where you need to follow classical and contemporary recipes to produce specialized cakes. The assessment also includes practical observation and assessment guidelines.

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHPAT002 Produce gateaux, torten and cakes
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment Project
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance:Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:
 follow classical and contemporary recipes to produce at least five different types of specialised cakes from the
following list:
o cakes and sponges used as bases
o commercial sponges
o croquembouche
o gateaux
o macarons
o novelty cakes
o Saint Honoré
o sponge fingers
o torten
o special occasion cakes, such as wedding or birthday cakes or those for specific cultural or religious occasions use at least five of the following fillings when producing the above specialised cakes:
o cheese
o creams
o custard
o fresh or crystallised fruit
o jams
o meringues
o mousse
o nuts
o sweet pastes use at least five of the following decorations when producing the above specialised cakes:
o chocolate
o coloured and flavoured sugar
o fresh, preserved or crystallised fruits
o glazes and jellies
o icings
o marzipan coatings
o sprinkled icing sugar
o whole or crushed nuts use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the
above specialised cakes produce above specialised cakes for at least three different customers:

o that are consistent in quality, size, shape and appearance
o within commercial time and cost constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing gateaux, torten and
cakes
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted
Practical to take place at Sheldon’s Training Restaurant.
Resource Requirements
Pen, paper, calculator, Recipe Card templates, recipes to cover the prescribed types of pastry products, fillings
and garnishes.
Instructions for assessment including WHS requirements
You are required to address and complete each question of the portfolio, and answer all questions in the Short
Answers section. You may use the attached templates below or as instructed by your trainer.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /

Assessment 1
Your task:
Answer all questions below. Each question must be addressed to demonstrate competence.
Assignment Project
1. Portfolio
2. Short Answers
You are required to complete all tasks below as instructed.
1. Portfolio
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the
theory content and recipes contained in your workbook/ online unit.
Use the recipe card and workflow plan templates attached.
The information you provide in this portfolio may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.
1. You are required to provide recipes for the following examples of gateaux, torten and cakes (or as
instructed by your trainer) using the Standard Recipe Card Templates provided to you:
1. FRUIT MOUSSE CAKE - PIPED SPONGE with Cigarette paste decoration
2. TIRAMISU
3. FRUIT CAKE WITH ROYAL ICING
4. OPERA CAKE
5. SAINT HONORÉ
Standard Recipe Card 1: Fruit Mousse Cake: Piped Cake with Cigarette Paste Decoration
Ingredients Quantity
For the Génoise sponge cake:
Eggs (Large, free range) 2
Castor sugar 50 grams
Butter (Unsalted) 15 grams + extra for greasing
Plain Flour 50 grams
For the piped Fruit Mousse Cake:
Strawberry 200 grams
Double Cream 300 ml

For the Cigarette paste:
Butter (Unsalted) 100 grams
Icing Sugar 100 grams
Egg Whites 100 grams
Food colour As desired
Method:
For the Génoise sponge:
1. Preheat the oven to 180C. Line or grease a baking tray with butter or parchment paper.
2. In a double boiler, whisk sugar and eggs till a thick, creamy and pale mixture is obtained.
3. Remove from heat and gentle add the butter and flour. Keep aside.
For the Cigarette paste:
1. Cream butter and sugar, followed by addition of food color, egg whites and flour.
2. Apply with a desired pattern over a silicon sheet.
3. Freeze till set. Place on the baking tray and pour the sponge mix with 5 mm thickness.
4. Bake at 220C for 5 to 7 minutes. Allow to cool. Remove from the paper and line the decorative sponge
around the edges of a dessert bowl or desired contained to serve the mousse.
For the Strawberry Mousse:
1. Blend the strawberries to form a smooth puree. Strain to remove the seeds.
2. Whisk double cream till thick and stiff. Fold in the strawberry mixture.
3. Pipe in the mixture in the line dessert bowl. Freeze for 3 to 4 hours or till set.
4. Serve cold topped with fruit slices of choice.
Standard Recipe Card 2: Tiramisu
Ingredients Quantity
Dark Chocolate (70%) 250 grams
Butter (diced) 50 grams
Sponge/Lady Fingers 175 grams
Coffee (Hot, Sweetened) 400 ml
Vin santo 15 ml
Eggs (Large. Free range) 4
Caster sugar 100 grams
Mascarpone 750 grams
Oranges 2
Coffee beans (fresh, finely bashed) 10 grams
Method:
1. In a double boiler, melt chocolate, butter and salt. Stir continuously till smooth.
2. Line a deep bowl with sponge fingers and add the coffee. Add vin santo the chocolate and pour over the
fingers. Line evenly using a spatula. Set aside to cool.
3. Separate the eggs and whisk yolks with sugar and vin santo till pale. Add and combine the orange zest
and mascarpone.
4. Whisk whites with salt till stiff. Fold it in the egg yolks and cheese mixture. Pour in this mixture over the
chocolate coated fingers. Garnish with coffee beans, orange zest and shaved chocolate.
5. Refrigerate the tiramisu for 2 hours till set before serving.

Standard Recipe Card 3: Fruit Cake with Royal Icing
Ingredients Quantity
For the Fruit Cake:
Plain Flour 225 grams
Salt 1/4th teaspoon
Mixed spice ½ teaspoon
Cinnamon ½ teaspoon
Butter 200 grams
Dark brown sugar 200 grams
Black treacle 2 tablespoon
Marmalade 1 tablespoon
Vanilla essence 1/4th teaspoon
Eggs (Large, free range, beaten lightly ) 4
Dried fruits 800 grams
Candied peel 100 grams
Glace cherries 150 grams
Blanched almonds 100 grams
Brandy 15 ml
For decoration:
Marzipan 200 grams
Apricot jam (warmed) 2 tablespoons
For the Royal Icing:
Egg whites (Large, free range) 3
Icing sugar (sieved) 600 grams
Liquid glycerine 1 ½ teaspoon
Lemon juice 1 tablespoon
Method:
1. Preheat the oven at 160C. Line or grease a square baking tin with parchment paper.
2. In a bowl, sieve the salt, spices and flour.
3. Cream the sugar and butter and add the marmalade, vanilla essence and treacle till fluffy and light.
4. Whisk in the eggs, one at a time, along with the flour, one tablespoon at a time.
5. Add the dried fruits, cherries, peels and almonds. Pour the batter in the baking tin and bake for 3 hours.
6. When cooled, poke holes into the cake and pour in the brandy to soak. Brush the cake with warmed
apricot jam and decorate with marzipan as desired.
7. For the icing, whisk sugar and egg whites till soft peaks are formed, followed by glycerine and lemon
juice. Decorate the cake with this icing by spreading smoothly or by creating small, soft peaks.
Standard Recipe Card 4: Opera Cake
Ingredients Quantity
For the kirsch syrup:
Caster sugar 100 grams
Kirsch 3 tablespoons
For the Joconde sponge:
Egg whites (Free range, large)
Caster sugar 15 grams

Almonds (ground)
Icing sugar 100 grams
Eggs (Free range, large) 3
Plain flour 30 grams
Butter (unsalted) 30 grams
For the chocolate ganache:
Double cream 100 ml
Dark chocolate 100 ml
For the crème au beurr:
Egg yolks (Large, free range) 3
Caster sugar 75 grams
Butter (unsalted, softened) 225 grams
Vanilla paste 2 teaspoon
For decoration:
Raspberries (small) 40
Raspberry jam 200 grams
Method:
1. For the syrup, cook the sugar with 200 ml water. Let boil and simmer till reduced in half. Pour in the
kirsch and leave to cool.
2. For the sponge, preheat the oven to 220C. Line a Swiss roll tin with parchment paper. Whisk egg whites
till stiff peaks are formed, followed by addition of caster sugar. Cover and keep aside.
3. Add ground almonds, icing sugar and whole eggs – whisk, followed by addition of flour. Fold in the
butter, pour into cake tin and bake for 5 to 7 minutes till golden. Keep aside to cool.
4. For the ganache, heat cream, stir in chocolate and mix till smooth.
5. For the crème, over a gentle heat, dissolve sugar in three tablespoons of water. When the temperature
reaches 110C, pour the syrup over the egg yolks with continuous whisking . Add butter and vanilla to
make a thick, smooth mixture.
6. Slice the sponge vertically to obtain 4 layers. Add the kirsch to each layer, followed by the crème au
beurr. Garnish the top layer with the jam and raspberries. Refrigerate the cake for two hours and trim
the edges before serving to keep the layers visible.
Standard Recipe Card 5: SAINT HONORÉ
Ingredients Quantity
For the puff pastry :
Puff pastry sheet (thawed) 1 sheet
For the pastry cream:
2% milk 1 cup
Vanilla bean paste ½ teaspoon
Egg yolks (large) 3
Sugar 3 tablespoon
Cornstarch 2 tablespoon
Butter (unsalted) 2 tablespoon
For the Choux paste:
2% milk 3/4th cup

Water 3/4th cup
Butter (unsalted) ½ cup + 2 tablespoon
Sugar 2 teaspoons
Salt ½ teaspoon
Flour 1 2/3rd cup
Eggs (large) 5
For the Profiteroles:
Choux paste ½ recipe
Water 3 tablespoons
Sugar 1 cup
Corn syrup 1 tablespoon
For Assembling:
Whipping cream 1 ½ cup
Skimmed milk powder 1 ½ tablespoon
Sugar 3 tablespoons
Vanilla extract 1 teaspoon
Raspberry puree 2 tablespoons
Fresh raspberries 1 cup
Method:
For the base:
Preheat the oven to 180C and line a baking tray. Line the tray with a 9 inch circle, dock with a fork and bake for
20 to 25 minutes till golden.
For the pastry cream:
1. Heat the milk with the vanilla. Whisk the egg yolks, cornstarch and sugar. Add the hot milk, whisk
continuously and return to the heat. Whisk till thick and glossy.
2. Strain and add butter. Let the custard cool.
For the choux paste:
1. Cook water, milk, butter, salt and sugar over a medium flame. Reduce and add flour. Cook till it leaves
the pan clean.
2. Remove and beat this mixture for 2 minutes. Add the eggs and mix till well blended.
For the profiteroles:
Preheat the oven to 200C. Pipe the profiteroles over a baking paper. Bake for 10 to 15 minutes till golden brown.
Poke holes and pipe the pastry cream in all.
For assembling:
1. Cook water, corn syrup and sugar till caramelised. Coat the profiteroles with this mixture and leave aside
to cool.
2. Whip cream, skimmed milk powder, vanilla and sugar. Divide the cream in half and mix raspberry puree
to one part. Fill both mixtures in separate piping bags.
3. Place the puff pastry, top with the pastry cream. Place the profiteroles to form a ring. Decorate the
centre with the fresh cream and alternative pastry creams.

2. List the preparation steps in sequential order including baking temperatures on each recipe card.
3. List all equipment and utensils (including specialised equipment) you will require to prepare and cook
each item on each recipe card.
4. Provide a detailed overview for suitable coatings, decorations and service vessels for each item including
clear explanations how these are prepared.
5. Write a food order for all ingredients you will require as you have listed in your recipe card templates
(ensure you consolidate [add together/group] all ingredients).
6. Write a workflow plan for the production of these gateaux, torten and cakes using the template
provided.

2. Short Answers
1. Provide suggestions for storing the pastry items and ingredients in generalyou have sourced in section 1
above, for short term or long term, outlining the essential hygiene and quality provisions including the
requirements for labelling.
Pastry Product Storage Packaging/Labelling Hygiene Requirements
1.
2.
3.
4.
5.
2. List the general requirements for preparing ingredients prior to the production of specialist pastry items
including the hygiene requirements and provisions to ensure egg safety:
Responses:

3. Provide a description for each of the following types of specialty cakes including the historic origin:
Bakewell Tart
Responses:
An English confectionary, comprising of shortcrust pastry and layers of frangipane and jam, topped wit
flaked almonds. It has originated from Derbyshire, England.
Linzer Torte
Responses:
A torte with a lattice design. It has originated from Linz, Austria.
Gugelhupf
Responses:
A cake containing yeast, baked in a Bundt mould and originating from Germany.
Gateaux de la Concorde
Responses:
A layered cake with chocolate mousse and chocolate meringue, originating from France.

Opera Cake
Responses:
Originating from France, a cake with layers of coffee syrup soaked almond sponge cake, with coffee
butter cream, chocolate glaze and ganache layers.
Black Forest Gâteau
Responses:
A chocolate sponge with cherry filling, originating from Germany.
Charlotte Royale
Responses:
A French ice box cake, filled with fruit custard or puree.
Gâteau St. Honoré
Responses:
A puff pastry cake lined with cream filled choux pastry and caramelized sugar, originating from France.

Croquembouche
Responses:
A French dessert comprising of choux pastry puffs piled with threaded caramel.
Charlotte Russe
Responses:
A ladyfinger lined French cake with Bavarian cream and fruit filling.
Christmas pudding
Responses:
A plum pudding cake with spices, wines and currants originating from England.
Wedding cake
Responses:
A tiered cake served traditionally at weddings, originating from England.

Gateau Pithiviers
Responses:
A pastry cake with puff pastry enclosed layers and cream filling inside, originating from France.
Sacher torte
Responses:
A chocolate cake with apricot jam filling originating from Austria.
4. Provide 2 examples for each of the following custards, fillings and foams and include the production
methods for each:
Examples Production Methods
1. Custard and crème based
fillings
1. Bavarian Cream
2. Crème caramel
1. Thickened milk with eggs/gelatin -
gelatinization
2. Caramelization, steaming
2. Cheese based fillings 1. Cream cheese
2. Mascarpone
1. Curdling, mixing
2. Coagulation with acidic substances and
heavy cream

3. Butter creams 1. American buttercream
2. Swiss Meringue
1. Creaming butter and sugar
2. Creaming egg whites
4. Mousses 1. Trifle
2. Neapolitan
1. Freezing a layered dessert of fruit,
sponge fingers and custard
2. Layering with chocolate, vanilla and
strawberry mousse mixtures
5. Sabayon 1. Sweet sabayon
2. Savoury Sabayon
1. Whipping and coagulation of egg yolk
with the sugar and sweet wine
2. Whisking and coagulation of egg yolks
with roasted garlic
5. Complete the following table for faults and remedies in baked cheese cakes:
FAULT CAUSE REMEDY
Lumpy batter

Cake collapses in oven
Cake cracks during
storage
Cake dries out
6. Describe the common requirements for cleaning and sanitation your work area in a patisserie or pastry
section after service. Which areas need to be cleaned and what is required in terms of storage of mise
en place and food items?
Responses:

Bibliography
BBC Food (2019). Christmas cake. [online] BBC Food. Available at:
https://www.bbc.com/food/recipes/christmascake_2359 [Accessed 10 Jun. 2019].
BBC Food (2019). Opera cake. [online] BBC Food. Available at:
https://www.bbc.com/food/recipes/opera_cake_04536 [Accessed 10 Jun. 2019].
BBC Food (2019). Strawberry mousse cake. [online] BBC Food. Available at:
https://www.bbc.com/food/recipes/strawberry_mousse_cake_69827 [Accessed 10 Jun. 2019].
Beranbaum, R.L., 2016. The cake bible. Houghton Mifflin Harcourt.
Food Network (2019). Gateau St. Honoré Recipes | Food Network Canada. [online] foodnetwork.ca.
Available at: https://www.foodnetwork.ca/recipe/gateau-st-honore/12606/ [Accessed 10 Jun. 2019].
Jamie Oliver (2019). Best tiramisu recipe | Jamie Oliver dessert recipes. [online] Jamie Oliver. Available at:
https://www.jamieoliver.com/recipes/chocolate-recipes/best-tiramis/ [Accessed 10 Jun. 2019].
O'Connor, J., 2017. Cake, I Love You: Decadent, Delectable, and Do-able Recipes. Chronicle Books.
Taste (2019). 4-ingredient chocolate mocha mousse cake. [online] www.taste.com.au. Available at:
https://www.taste.com.au/recipes/4-ingredient-chocolate-mocha-mousse-cake/bbhxzqm7 [Accessed 10
Jun. 2019].