DOCSLIB.ORG

Preisliste 2020.09 Patisseriewaren

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Preisliste 2020.09 Patisseriewaren P R E I S L I S T E P A T I S S E R I E W A R E N Gültig ab 9/2020 Preis € Bezeichnung / Größe Portionen inkl. 10% USt. G a n z e T o r t e n Oberlaa Kurbad Torte Mini (Torten Ø 16 cm) 5 Port. 21,00 Oberlaa Kurbad Torte I (Torten Ø 18 cm) 10 Port. 36,00 Oberlaa Kurbad Torte II (Torten Ø 23 cm) 14 Port. 51,00 Oberlaa Kurbad Torte III (Torten Ø 30 cm) 25 Port. 95,00 Oberlaa Kurbad Torte IV (Torten Ø 36 cm) 35 Port. 133,00 Oberlaa Kurbad Torte V (Torten Ø 45 cm) 50 Port. 190,00 Trüffel Torte Mini 5 Port. 21,00 Trüffel Torte I 10 Port. 36,00 Trüffel Torte II 14 Port. 51,00 Trüffel Torte III 25 Port. 95,00 Trüffel Torte IV 35 Port. 133,00 Trüffel Torte V 50 Port. 190,00 Sacher Torte I 10 Port. 36,00 Sacher Torte II 14 Port. 51,00 Sacher Torte III 25 Port. 95,00 Sacher Torte IV 35 Port. 133,00 Sacher Torte V 50 Port. 190,00 Esterházy Torte I 10 Port. 36,00 Esterházy Torte II 14 Port. 51,00 Esterházy Torte III 25 Port. 95,00 Esterházy Torte IV 35 Port. 133,00 Esterházy Torte V 50 Port. 190,00 Erdbeer-Soufflé Torte Mini 5 Port. 21,00 Erdbeer-Soufflé Torte II 10 Port. 36,00 Himbeer Torte Mini 5 Port. 21,00 Himbeer Torte I 8 Port. 31,00 Himbeer Torte II 12 Port. 44,00 Schoko-Mousse Torte Mini 5 Port. 21,00 Schoko-Mousse Torte II 8 Port. 31,00 Schoko-Mousse Torte III 18 Port. 68,00 Schoko-Mousse Torte IV 28 Port. 106,00 Schoko-Mousse Torte V 38 Port. 144,00 Apfel-Mohn Torte II 10 Port. 36,00 Dobos Torte II 14 Port. 51,00 Erdbeer-Obers Torte II 14 Port. 51,00 Heidelbeer-Topfen Torte II 8 Port. 31,00 Himbeer-Royal Torte II 10 Port. 36,00 Irish Cream Torte II 14 Port. 51,00 Mango-Schokolade Torte II 14 Port. 51,00 Marillen-Rahm Torte Mini 5 Port. 21,00 Marillen-Rahm Torte II 10 Port. 36,00 Maroni-Obers Torte Mini 5 Port. 21,00 Maroni-Obers Torte II 14 Port. 51,00 Punsch Torte II 14 Port. 51,00 Schwarze Ribisel Torte II 14 Port. 51,00 Schweizer Apfel Torte II 10 Port. 36,00 Topfen-Frucht Torte II 14 Port. 51,00 Gebackene Topfen Torte II 10 Port. 36,00 Zitronen Torte Mini 5 Port. 21,00 Zitronen Torte II 10 Port. 36,00 Schoko-Mousse Herz 4 Port. 21,00 Silvester Punsch Torte 5 Port. 27,00 Eckige Torten (div. Tortenmassen) ab 30 Port. 3,90 / Port. S o n d e r g r ö ß e n F r u c h t t o r t e n Erdbeer-Soufflé, Zitronen, Himbeer-Royal, Apfel-Mohn, Schweizer Apfel III 20 Port. 76,00 Erdbeer-Soufflé, Zitronen, Himbeer-Royal, Apfel-Mohn, Schweizer Apfel IV 30 Port. 114,00 Erdbeer-Soufflé, Zitronen, Himbeer-Royal, Apfel-Mohn, Schweizer Apfel V 40 Port. 152,00 Himbeer Torte III 22 Port. 83,00 Himbeer Torte IV 32 Port. 121,00 Himbeer Torte V 42 Port. 159,00 S c h n i t t e n , K u c h e n , S t r u d e l . Oberlaa Kurbad Torte Stk. 4,30 Trüffel Torte Stk. 4,30 Schoko-Mousse Torte Stk. 4,30 Dobos Torte Stk. 4,30 Mango-Schokolade Torte Stk. 4,30 Maroni-Obers Torte Stk. 4,30 Alle anderen Torten Stk. (div. Sorten) Stk. 4,20 Cremeschnitte Stk. 3,80 Esterházy Schnitte Stk. 3,80 Bananen Schnitte Stk. 4,00 Himbeer-Schaum Schnitte Stk. 4,00 Kardinal Schnitte Stk. 4,00 Holländer Stk. 3,70 Erdbeer-Joghurt Törtchen Stk. 3,60 Apfel-Streusel Kuchen Stk. 3,80 Tartelette (div. Sorten) Stk. 3,70 Maroni Tartelette Stk. 4,20 Apfelstrudel Stk. 3,90 Topfenstrudel Stk. 3,90 Rhabarberstrudel Stk. 4,10 Marillenstrudel Stk. 4,10 Zwetschkenfleck Stk. 3,70 Marmeladeeckerl Stk. 1,30 Maronikipferl Stk. 3,00 Butterkipferl Stk. 1,90 Plunder (div. Sorten) Stk. 2,40 Petit Four (div. Sorten) Stk. 2,40 Punschkrapfen Stk. 2,40 Dessert im Glas (div. Sorten) Stk. 3,90 Eclair (div. Sorten) Stk. 3,90 Marmorguglhupf Port. 3,40 Maroniherz 3,00 Pariser Spitz, Nougat Spitz Stk. 1,60 Getunkte Erdbeeren Stk. 1,90 LaaKronen (div. Sorten) Stk. 1,40 Krapfen Marillenmarmelade Stk. 1,90 Krapfen Puppen Stk. 1,50 Krapfen Vanille Stk. 2,30 Schinkenkipferl Stk. 2,30 Die angegebenen Preise entsprechen unseren Theken-Mitnahmepreisen. D e k o r (Preise ohne Tortenpreis) D01 Sternzeichen stehend 35,00 D02 Sternzeichen liegend 19,00 D03 Schokoladeblüten (inkl. Textblatt nach Wunsch) 47,00 D04 Zuckerzahl mit Blumen 47,00 D05 Zuckerzahl mit Blumen 47,00 + Ring aus LaaKronen (Stk.Preis extra zu berechnen) (Torten Gr. I 14 Stk. / II 18 Stk. / III 22 Stk. / IV 26 Stk.) D06 Schrift (in Einlasstechnik) 19,00 D08 Taufe "Babyschuhe" 33,00 D09 Zur Taufe (gezeichnet) 47,00 D10 Zur Kommunion/Firmung 17,00 D11 Teddybären 39,00 D13 Clown 33,00 D14 Hündchen mit Herz (inkl. Textblatt nach Wunsch) 23,00 D15 Golfspieler (Schokolade-Airbrush) 51,00 D20 Taufe "Teddybär" 38,00 D21 Willkommen 19,00 D22 Luftballons 27,00 D23 Pandabär 25,00 D24 Konfetticlown 37,00 D25 Fußballspieler (gezeichnet) 50,00 D26 Jäger mit Hund 41,00 D27 Golfer stehend 49,00 D28 Golfer liegend (ohne Abb.) 27,00 D29 Marzipanrosen 31,00 D30 Frohe Ostern 33,00 D31 Bagger 44,00 D33 Frohe Weihnacht 26,00 D36 Hundekopf 42,00 D37 Katzenkopf 35,00 D38 Einhorn 48,00 D39 Pferd 48,00 D40 Affen 72,00 D41 Fußball 33,00 D50.1 Jubiläum mit feinstem Konfekt (für Torten Gr. I, II) 35,00 D50.2 Jubiläum mit feinstem Konfekt (für Torten Gr. III, IV, V) 45,00 D52.1 Jubiläum mit LaaKronen & Beeren (für Torten Gr. I, II) 31,00 D52.2 Jubiläum mit LaaKronen & Beeren (für Torten Gr. III, IV, V) 42,00 Textblatt nach Wunsch, bis 5 Wörter (Dekoraufleger) 6,00 Textblatt nach Wunsch, ab 6 Wörter 7,50 Schokoladeziffer 1,30 Zahl aus Marzipan 10,00 Marzipanblatt rund, einfärbig (Zahl + max. 3 Wörter) 15,00 Marzipanrose klein 4,00 Marzipanrose groß 7,00 Seerose, Sonnenblume, kl. Orchidee od. Schokoladebl. 8,00 Lilie oder gr. Orchidee 10,00 Muttertagsdekor (Dekoraufleger Muttertag) 7,50 Kerze 0,40 Sprühkerze 2,40 Eindeckung Mini, I, II (OHNE Dekor) falls Änderung der Standardeindeckung! 6,00 Eindeckung III, IV, V (OHNE Dekor) " 10,00 1 Arbeitsstunde 55,00 H o c h z e i t s t o r t e n H02 Hochzeitstorte mit Krone II 14 Port. 105,00 " III 25 Port. 163,00 H03 Hochzeitstorte m. Krone & Marzipanrosen 3-stöckig * 45 Port. 405,00 " 4-stöckig * 65 Port. 558,00 " 5-stöckig * 90 Port. 731,00 H04 Hochzeitstorte mit Herzen & Schmetterlingen 2-stöckig * 24 Port. 226,00 " 2-stöckig * 53 Port. 449,00 " 3-stöckig * 63 Port. 536,00 H05 Hochzeitstorte mit kandierten Rosen II / 0 20 Port. 182,00 " III / 0 30 Port. 257,00 " IV / I 45 Port. 374,00 H06 Hochzeitstorte mit Schwänen II 14 Port. 113,00 " III 25 Port. 183,00 H07 Hochzeitstorte mit Tauben & Orchideen II / 0 20 Port. 177,00 " III / 0 30 Port. 247,00 " IV / I 45 Port. 353,00 H08 Hochzeitstorte mit Schokoladeblüten 3-stöckig * 45 Port. 381,00 " 4-stöckig * 65 Port. 530,00 " 5-stöckig * 90 Port. 682,00 H09 Hochzeitstorte mit Marzipanrosen 3-stöckig * 45 Port. 381,00 " 4-stöckig * 65 Port. 530,00 " 5-stöckig * 90 Port. 682,00 H10 Asymmetrische Hochzeitstorte 3-stöckig * 50 Port. 395,00 H11 Frucht-Hochzeitstorte (III/II/I/0) 4-stöckig * 55 Port. 530,00 H12 Hochzeitstorte mit Rosendekor (saisonal) 3-stöckig * 45 Port. 381,00 " 4-stöckig * 65 Port. 530,00 " 5-stöckig * 90 Port. 682,00 H13 Hochzeitstorte mit Margeriten 2-stöckig * 24 Port. 226,00 " 2-stöckig * 53 Port. 449,00 " 3-stöckig * 63 Port. 536,00 H14 Hochzeitstorte mit Heckenrosen 2-stöckig * 24 Port. 226,00 " 2-stöckig * 53 Port. 449,00 " 3-stöckig * 63 Port. 536,00 H15 Hochzeitstorte mit Orchideen & Taubenpaar 2-stöckig * 24 Port. 226,00 " 2-stöckig * 53 Port. 449,00 " 3-stöckig * 63 Port. 536,00 H16 Hochzeitstorte mit Marzipanblüten 2-stöckig * 24 Port. 226,00 " 2-stöckig * 53 Port. 449,00 " 3-stöckig * 63 Port. 536,00 F01 Festtagstorte mit Blütendekor (1 x II/2 x 0) 2-stöckig * 24 Port. 216,00 " (1 x II/2 x I) " * 34 Port. 280,00 " (1 x III/2 x I) " * 45 Port. 358,00 " (1 x III/2 x II) " * 53 Port. 419,00 " (1 x III/2 x II/2 x 0) 3-stöckig * 63 Port. 506,00 " (1 x III/2 x II/2 x I) " * 73 Port. 570,00 * Einsatz für Tortengestell (wird bei Rückgabe retourniert) 200,00 LaaKronen 6 Etagen (4/8/11/15/17/21) * 76 Stk. 1,40 / Stk. LaaKronen 8 Etagen (4/8/11/15/17/21/26/27) * 129 Stk. 1,40 / Stk. LaaKronen 10 Etagen (4/8/11/15/17/21/26/27/32/39) * 200 Stk. 1,40 / Stk. * Einsatz für LaaKronen-Etagere (wird bei Rückgabe retourniert) 100,00 Namenstörtchen (verschiedene Namen) Stk. 5,80 Namenstörtchen (gleiche Namen) 1 - 9 Stk. 5,80 / Stk. " 10 - 29 Stk.
Load more

Recommended publications
  • Garrett's Lunch Service 11:30Pm
    Garrett's Lunch Service 11:30pm - 12:45pm Garrett's Dinner Service 6:00pm - 7:15pm Date Monday, September 24, 2018 Date Tuesday, September 25, 2018 Class CUL 121 Modern Kitchen Class CUL 230 American Regional and Global Cuisines Menu Items Menu Items Appetizer Calamari w/ Remoulade Sauce and Bell Pepper Confit Appetizer 1 Pork Satay w/ Lemongrass & a Peanut Sauce Soup Tomato Soup w/ Cream and a Basil Oil Appetizer 2 Spring Roll w/ a Nuoc Cham Dipping Sauce Salad Garrett's Salad w/ a Shallot Vinaigrette Appetizer 3 Kachumber w/ Mixed Greens & a Spiced Lemon Dressing Sandwich Ham and Gruyere on Sourdough w/ Potato Chips Soup Indian Carrot & Split Yellow Pea Soup Entrée 1 Herb Chicken Breast w/ Rapini & Baby Potatoes Entrée 1 Mughlai Chicken w/ Basmati Rice & Peas Entrée 2 Pasta Primavera w/ House made Pasta Entrée 2 Saag Paneer w/ Cumin Scented Rice Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Entrée 3 Pad Thai w/ Shrimp, Egg & Bean Sprouts Dessert 2 Carrot Cake w/ a Cream Cheese Icing Entrée 4 Thai Style BBQ Chicken Gai Yang w/ Black Rice Dessert 3 Lemon Chess Pie w/ Whipped Cream Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Dessert 2 Pecan Pie w/ Whipped Cream Dessert 3 Carrot Cake w/ Cream Cheese Icing Garrett's Lunch Service 11:30am - 12:45pm Date Wednesday, September 26, 2018 Class CUL 120 Classical Kitchen Menu Items Appetizer Chicken Liver Pate w/ a Port Wine Gelee Soup French Onion Soup w/a Gruyere Cheese au Gratin Salad Salade Mimosa w/ a Red Wine Vinaigrette Entrée 1 Whitefish
    [Show full text]
  • Wedding Menu
    COCKTAIL HOUR Butlered Hors D’Oeuvres All Included Broccoli Cheese Bites Beef Brochette Baby Lamb Chops Crab Rangoon Spanakopita Chicken Tacos Coconut Shrimp Stuffed Jalapeno Wrapped in Bacon Duck Spring Rolls Chicken Skewers Pot Stickers Mushroom Risotto in Phyllo Chicken Cordon Bleu Chicken Parmesan Spring Rolls Deviled Eggs Vegetable Spring Roll Chicken Wrapped in Bacon Lobster Egg Roll Mushroom Stuffed with Crabmeat Ratatouille Cups Fried Ravioli Asparagus Provolone Cheese Wrap Shrimp Wrapped in Bacon Lemon Spice Chicken Cheesesteak Egg Roll Macaroni & Cheese Bites Scallops Wrapped in Bacon Mini Beef Wellingtons Honey Goat Cheese Triangles Raspberry & Brie Tart Tomato Basil Arancini Mushroom Vol-au-vent - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Toscano Table All Included Caprese Salad Toasted Croustades Hummus Spread Shrimp Cocktail Assorted Marinated Mushrooms Tuna Salad Chicken Salad Fresh Seafood Salad Soppressata Hot Roasted Italian Peppers Roasted Pepper Caponata Mediterranean Olives Grilled Vegetables Baba Ghanoush Sliced Prosciutto Fresh Fruit Bruschetta Pesto Pasta Salad House- Made Pickles Artisan Meats & Cheeses Pita Bread Prosciutto & Provolone Peppers 1 COCKTAIL HOUR Attended Stations Pizza Station – Included Chef’s Choice Assorted Gourmet Flatbread Pizzas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pasta Station – Choice of (2) Gemelli Raphael: Tossed with spinach, roma tomatoes and crab meat in
    [Show full text]
  • New Orleans Celebrates Israel; Views Spielberg Film
    THE BEST OF THE ™ Spring | Summer 2015/5775 Inside The Sydney And Walda Bestho Sculpture Garden In City Park (Pictured: Sorel Etrog’s Pulcinella) ANNOUNCING!! THE 1ST ORIGINAL RED BEANS RICE COOK-OFF! & MONDAY, SEPTEMBER 7, 2015 Labor Day 12:00 pm – 4:00 pm Torah Academy 5210 W. ESPLANADE AVENUE METAIRIE SPONSORED BY ™ FULL DETAILS RELEASED THE BEGINNING OF JUNE! TEAM COMPETITION ~ 2 DIVISIONS GREAT FOOD & ENTERTAINMENT! December 2014 Broza highlights community Chanukah event at JCC DECEMBER 19, 2014 BY ARLENE WIEDER The annual community Chanukah event, held at the Uptown Jewish Community Center on Sunday, Dec. 15, featured Israeli-born musician David Broza, an inter- (photo by Barbara Kaplinsky) nationally-renowned talent who has been hailed as the “Israeli Bruce Springsteen.” JCDS students perform Broza fascinated and amazed the 200-plus audience gathered inside the JCC’s Mintz Auditorium. The entire multi-generational audience enjoyed this incredibly gifted at Pelicans game artist as he masterfully played his guitar, while singing DECEMBER 19, 2014 many of the songs he has popularized for nearly four BY BaRBARA KAPLINSKY OF JCDS decades. Broza’s first comments to the crowd expressed his Members of the Jewish Community Day School (JCDS) excitement on being able to return and perform in New performed “The Star Spangled Banner” on the center court David Broza performs at the JCC on Sun., Dec. 14 at the JCC’s Community Orleans. As he began singing his first set of Israeli songs, Wide Chanukah celebration. (Photo by Arlene Wieder) of the Smoothie King Arena on the first night of Chanukah, the audience sat mesmerized by his unique style of rhyth- Tues., Dec.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Civil War Bake Ovens in the U.S. Capitol Building Don’T Miss the Meeting! Set Clocks Forward 1 Hour at 2:00 A.M
    Culinary Historians of Washington, D.C. March 2013 Volume XVII, Number 6 Daylight Savings Time! Civil War Bake Ovens in the U.S. Capitol Building Don’t miss the meeting! Set clocks forward 1 hour at 2:00 a.m. on March 10. Speaker: Patricia Bixler Reber Sunday, March 10 2:30 to 4:30 p.m. Eastern daylight time Inclement Weather Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, MD Advisory If there’s a question about n April 1861, tens of thousands of volunteer troops whether the weather will arrived to protect Washington, D.C., and they needed cause a cancellation of a to be fed. The official army ration specified a loaf of CHoW meeting, first check bread (or one pound of flour or hardtack) a day. Since your e-mail. Ithousands of soldiers were using the Capitol building as a barracks, gas heated brick ovens were hastily con- structed in the basement. At its height, the Army bakeries produced 58,000 loaves of bread a day. Within months, complaints were raised about the black smoke and soot, but it would take a year of the Senate trying to convince Civil War Bake Oven the House and then the Army, before the ovens were removed. CHoW member Pat Reber is a culinary historian whose focus is researching cooking A CHoW-DC Google apparatus (stew stoves, brick and iron bake ovens, Rumford Roasters, and early cook group message will be stoves) and foodways using primary resources. For two decades she has demonstrated e-mailed to members. and taught bake oven and hearth cooking.
    [Show full text]
  • Gerbeaudconfectioneryplatedess
    TányérdesszerTek és fagylalTok PlaTe desserTs and ice-creams desserT und eis g e r B e au d, B u da P e s T a n n o 1 85 8 Házi készíTésű fagylalTok ...... 550 1 gombóc fagylalt (50 gr) Home-made ice-creams, 1 scoop ice-cream (50 g) – Hausgemachtes Eis, 1 Kugel Eis (50 Gramm) A Gerbeaud házi készítésű fagylaltjai kizárólag friss alapanyagokból készülnek, hagyományos főzött, pasztörizált eljárással, tej, tejszín, cukor és tojás felhasználásával. Mesterséges színe- zéket, adalék anyagot nem tartalmaznak. Csak kiváló minőségű anyagokat használunk, mint, Valrhona kakaópor, igazi kávé főzet vagy Bourbon vanília. Gyümölcs fagylaltjainkat aprított gyümölcspüréből és friss gyümölcsből készítjük. Gerbeaud’s homemade ice-creams are Das hausgemachte Eis von Gerbeaud wird made exclusively from fresh ingredients-- ausschließlich aus frischen Zutaten, mit milk, cream, sugar and eggs--according the Zugabe von Milch, Sahne, Zucker und traditional cooking and pasteurization pro- Eiern durch traditionelles pasteurisiertes cess. Our ice-creams contain no artificial Kochverfahren hergestellt. Das Eis enthält colourings or additives. Only the highest keine künstlichen Farbstoffe oder Zusatz- quality ingredients are used, such as Valrho- stoffe. Wir verwenden nur Zutaten hervor- na cocoa powder, fresh-brewed coffee and ragender Qualität wie Valrhona Kakaopul- Bourbon vanilla. Our fruit ice-creams are ver, echten Kaffee oder Bourbon Vanille. prepared from fresh fruit and fruit puree. Das Fruchteis wird aus Fruchtpüree und frischen Früchten hergestellt. c s o ko l á d é c i T r o m Chocolate – Schokolade Lemon – Zitrone V a n í l i a Ba n á n Vanilla – Vanille Banana – Banane d i Ó m á l n a Walnut – Walnuss Raspberry – Himbeere e P e r k á V é Strawberry – Erdbeer Coffee – Kaffee k a r a m e l l fa H é j Caramel – Karamell Cinnamon – Zimt gerBeaud keHely ............................
    [Show full text]
  • Gerbeaud Cakes
    GERBEAUD CAKES BUDAPEST ANNO 1858 GERBEAUD CAKES For 160 years the Gerbeaud means what is called a We strive to revive the flavours and products of the Hungarian confectionery. The confectioners pass on knowledge from confectionery holding rich history and convert them into generation to generation, expert hands lead those many modern form as today’s taste and ingredients dictate. We students who start their professional life from this real would like to pamper each sense. As in any case, the first workshop. The essence of our philosophy is that we only work impression is also essential with the cakes, therefore we would with exceptional quality and fresh ingredients making products like to give not only culinary but esthetical experience with skilfully by hand. Our aim is offering unique, elegant and our creations. exceptional cakes next to the traditional Hungarian creations. GERBEAUD CAKES DOBOS TORTE ESTERHÁZY TORTE Based on the traditional recipe, sponge cake pastry layered with Dacquois sponge cake pastry made with finely ground walnuts, a chocolate cream made with vanilla and egg, and topped with layered with brandy-flavoured vanilla cream, and topped with caramel. the traditional fondan, decorated with chocolate. (Glutenfree) AVAILABLE IN 14-SLICE VERSION AVAILABLE IN 4, 6, 8, 12, 15, 18, 21-SLICE VERSIONS GERBEAUD CAKES BAILEY’S ROYAL CHOCOLATE French Linzer, cocoa sponge, coffee-dark chocolate ganache, Crispy caramel wafer, hazelnut praliné and white Valrhona marzipan-Bailey’s bavarois, encased in milk chocolate-Bailey’s chocolate on a chocolate sponge base, crowned with a topping icing. (Glutenfree) of bitter chocolate mousse. AVAILABLE IN 4 AND 14-SLICE VERSIONS AVAILABLE IN 4, 6, 9, 12, 16, 20, 25, 30-SLICE VERSIONS GERBEAUD CAKES GERBEAUD EMIL’S LEGACY SACHER CAKE Chocolate and almond marzipan sponge delicacy with Marzipan-based butter-chocolate sponge cake, filled with homemade cognac cherry, chocolate mousse, topped with homemade peach jam, coated with Valrhona chocolate.
    [Show full text]
  • È Qui La Festa Mtc27
    Credits: Editor: Ilaria - Soffici Grafica: Mai - Il colore della curcuma Super editor: Giulia - Alterkitchen La mente: Alessandra Van Pelt - An Old Fashioned Lady Impaginazione: Dani - Acqua e Menta È qui la festa? MTC 27 TEMA DEL MESE Yellow Cake Smith Island Cake Coconut cake Alabama Lane Cake Devil’s Food Cake E la festa continua... Victoria Sponge Cake Matcha Cake 3 La Madre di tutte le Layer: la Yellow Cake Come da titolo. Ognuno ha la sua, a pensarci bene: da noi è il Pan di Spagna, in Inghilterra (e anche in Australia e in Nuova Zelanda) è la Sponge, negli USA è la Yellow Cake, così detta per distinguerla dalla White Cake: quest’ultima è a base di albumi, questa a base di uova intere che le conferiscono il colore giallo che le ha dato il nome (minuto di silenzio per i voli pindarici della fantasia d’oltreoceano). La ricetta che segue, però, ha un retroscena: tutta colpa tutto merito dell’autrice di questo articolo che, non paga delle migliaia di ricette che aveva trovato in rete, ha avuto la bella idea di scrivere ad un pasticcere, scel- to a caso nel rutilante mondo internettiano: “mi è piaciuta la foto, quasi quasi glichiedo la ricetta”, ha pensato la fanciulla. e fin qui, nulla di strano. Ameno fino a quando non è arrivata la risposta: nel giro di due giorni, con le scuse per il ritardo, a firma di uno dei pasticceri più noti degli States, la cui yellow cake era finita pure nella puntata del Martha Stewart dedicata a questo dolce.
    [Show full text]
  • Bakery and Confectionery Basic Term
    Bakery and confectionery Basic term 1. Angel Food Cake A type of cake made with meringue (egg white and sugar) and flour. 2. Angel food Method A cake mixing method involving folding a mixture of flour and sugar onto a meringue. 3. Baba A type of yeast cake that is soaked in syrup. 4. Baked Alaska A dessert consisting of ice cream on a sponge base, covered with meringue and browned in the oven. 5. Baking Ammonia A leavening agent that releases ammonia gas and carbon dioxide. 6. Baklava A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked in syrup. 7. Batter A semi-liquid mixture containing four or other starch, used for the production of cakes and breads, and for coating products to be deep-fried. 8. Bavarian Cream A light cold dessert made of gelatin, whipped cream, and custard sauce or fruit. 9. Bloom A whitish coating on chocolate, caused by separated cocoa butter. 10. Blown Sugar Pulled sugar that is made into thin walled, hollow shapes by being blown up like a balloon. 11. Bombe A type of frozen dessert made in a dome shaped mold. 12. Bran The hard outer covering of kernels of wheat and other grain. 13. Bread Flour Strong flour, such as patent flour, used for breads. 14. Brioche Rich yeast dough containing large amounts of eggs and butter, or a product made from this dough. 15. Brown Sugar Regular granulated sucrose containing various impurities that give it a distinctive flavor. 16. Cabinet Pudding A baked custard containing sponge cake and fruits.
    [Show full text]
  • Authentic Food of Hungarians in Vojvodina (North Serbia) and Its Significance for the Development of Food Tourism
    Available online at www.worldscientificnews.com WSN 106 (2018) 151-162 EISSN 2392-2192 Authentic food of Hungarians in Vojvodina (North Serbia) and its significance for the development of food tourism B. Kalenjuka, B. Cvetkovićb, J. Dević Blanušac, T. Lukićd Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, Serbia a-d E-mail address: [email protected] , [email protected] , [email protected] , [email protected] ABSTRACT The ethnic structure of Vojvodina (North Serbia) has affected the formation of diverse gastronomy. Inhabitants with their own gastronomic characteristics have helped it to become a favourable destination for the development of tourism focusing on food. Alongside with thirty nations who inhabit Vojvodina, a large number of Hungarian inhabitants highlighted the need for the research of production and preparation of authentic food in households within this ethnic group in terms of its significance for the development of food tourism in rural areas. The subject of the paper is the manner of nutrition of Hungarians who inhabit rural areas in Vojvodina, in terms of its significance for the development of food tourism. The aim of the paper is to research the level of preserved authenticity of their gastronomy, as a possibility for authentic gastronomic experience of tourists. The aim of this research by phases is to determine what kinds of agricultural crops and livestock is grown, as well as which authentic products are produced and to which extent traditional Hungarian dishes are prepared, then how well they are preserved and whether there are any differences compared to their compatriots.
    [Show full text]
  • Hungarian Pancakes – Palacsinta Hungarian Pancakes Batter (Makes
    Hungarian pancakes – palacsinta Pancakes from Hungary. The origin of this thin pancake (palacsinta), which is extremely popular in Hungary, is not entirely clear. Most probably they developed from the Roman ‘plazenta’, a small, round cake that was eaten instead of bread. Pancakes are served in a wide range of varieties, both sweet and savory. They are served as an appetizer, a main course, and a dessert. As well as the familiar round, they are also made as pasta or even cakes, and are even breaded and deep-fried in hot oil. What makes this “quick-change artist” so popular with rich and poor alike is the easy availability and affordability of the ingredients. Ideal for cooking Hungarian pancakes: a long-handled skillet with 11/2 inch (3 cm) high sides, made of iron, with a flat base and rounded edges. New skillets need to be seasoned before using. To do so, make a few dark-brown, slightly burned it (not intended for consumption). Finally, lightly wipe over the skillet with a sponge soaked in water and detergent, then rinse in clear water, and dry well. Take a little longer to cook in nonstick pans, and are not quite as tasty. Hungarian pancakes batter (Makes 10 pancakes) Ingredients : 1 2/3 cups/200 g flour Pinch of salt 2 eggs 1 cup/250 ml milk 2 tsp sugar (optional) Scant 1/2 cup/100 ml soda water Sunflower oil for frying Combine the flour, salt, eggs, and milk, to make a smooth batter. Add the sugar if the pancakes are salty to have a sweet filling.
    [Show full text]
  • Creating Caramel T
    Creating Caramel A master pastry chef shows how to make and use this irresistible flavor BY JOE McKENNA hink about this: I can take a basic kitchen sta- Tple with almost no taste of its own, heat it to 320°F, and produce a flavor that many people find irresistible. It’s that simple, and that mysterious. I’m talking about caramel. Making caramel is easy, the results are great, and you can use it in many ways. USES FOR CARAMEL Caramel is an uncommonly versatile ingredient. It can be used as a main flavor additive, as a decora- tion, and as a finish. For example, you can press granulated caramel onto the sides of an iced cake for a crunchy garnish. Caramel flavors many classic desserts, from simple ones like crème caramel or bananas Foster to complicated masterpieces such as a gâteau St.-Honoré or a Dobos torte. By adding juice or cream to caramel, you can make a sauce to spoon over ice cream or poached fruits, to spread between cake layers, or to flavor a mousse. You can give any ice-cream recipe a totally different flavor by cara- melizing three-quarters of the sugar. Brittles are largely caramelized sugar and nuts. You can dip fruits in caramel, which hardens to form a glaze that crackles when you bite into it. And caramel is also used in savory dishes, such as roast duck à l’orange and candied brown potatoes. Caramel goes well with many other flavors. I especially like it with fruit. The slight acidity of the Color is the key to correct flavor.
    [Show full text]