Below: Michael stirring chocolate...they told us that at Lindt they stir their chocolate 24 hours! :)
First up: we made omlettes: with a sponge cake recipe we baked thin rounds, then filled them with cream and fruit.
Below: an omlette
The finished Zwetschkenkuchen (which will be named differently depending on your region, but Zwetschken is the southern German word for this kind of plum, a bit more narrow than a round plum).
Below is the Bäckermeister, our instructor. For the really tricky things he showed us how it's done...which maybe isn't the best way to learn how to do something, but I think it helps to see once the good technique and he explains a million different tricks and tips while he goes.
As we all stood around him, mesmerized by the patterns created by the cream as his expert hand pushed it out of the bag and onto the torte, I couldn't help but think of this recent article I read by Michael Pollan, about how we love to watch people cook. It really was like watching a show, it's such an art to be able to make pastries and cakes this beautiful.
Below: Frankfurter Kranz
Below: Schwarzwälder Kirschtorte, Black Forest Cake
Below: Ananas-Sahne Torte, pineapple cream torte
Below: the fridge in the community ed kitchen when we had finished all the cakes! Clean-up time!
Then we divided up the finished product and came home with waaaay too much torte! Everyone said they had invited friends over for the next day, knowing they would have leftovers!
And I can't believe it, but I don't have a picture of the Mozart-Torte! With layers of chocolate cake, cream, nut-nougat, pistachios on the sides, topped with a layer of Marzipan and then Chocolate...mmm!
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