You are currently viewing Perfect Patisserie Recipes – Linzer Torte; Biscotti; Roulade; Eccles Cakes;

Perfect Patisserie Recipes – Linzer Torte; Biscotti; Roulade; Eccles Cakes;

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.

You Cooked:

  • Linzer Torte
  • Biscotti
  • Eccles Cake
  • Roulade

Linzer Torte

Ingredients:

  • -150g plain flour
  • -150g ground almonds
  • -150g caster sugar
  • -150g butter
  • -1 egg
  • -1 tsp cinnamon
  • -1 jar raspberry jam

Method:

  1. Combine the butter / sugar.
  2.  
  3. Mix the cinnamon, almonds & flour together.
  4.  
  5. Add flour mix to the butter / sugar.
  6.  
  7. Add egg.
  8.  
  9. Knead gently until combined.
  10.  
  11. Roll pastry to thickness of £1 coin and line foil.
  12.  
  13. Prick holes in the pastry.
  14.  
  15. Roll remaining pastry and cut into ½” strips.
  16.  
  17. Spoon jam onto pastry.
  18.  
  19. Place strips of pastry in a criss cross pattern on top of jam.
  20.  
  21. Egg wash pastry and sprinkle with sugar.
  22.  
  23. Bake 180`c for approx 20 mins until golden brown.

Biscotti

Ingredients:

  • – 110g flour
  • – 110g sugar
  • – zest of 1 lemon
  • – 1 egg
  • – 50g dried fruit
  • – 50g nuts of choice
  • – 1 tsp baking powder
  • – 6 basil leaves

Method:

  1. Combine everything together in a bowl, tear basil leaves.
  2.  
  3. Add the egg and mix well.
  4.  
  5. Pour onto work bench and knead.
  6.  
  7. It will be sticky.
  8.  
  9. Scrape hands and wash hands, don’t dry.
  10.  
  11. Using wet hands mould into a small sausage.
  12.  
  13. Rest for few minutes
  14. Bake 200`c for approx 12-15mins.
  15.  
  16. It will flow and should be golden brown and slightly firm.
  17.  
  18. Slice when hot, leave to cool.
  19.  
  20. It will become quite firm.
  21.  
  22. Shelf life 2 weeks add different flavours / mint leaves / raspberries / white chocolate.

Eccles Cakes

An Eccles cake is a small, round pie, similar to a turnover, filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar. The word cake has generally since narrowed in meaning to sweet, leavened baked goods, except this example.

The Eccles cake is named after the English town of Eccles, which is in the historic county of Lancashire and in the ceremonial county of Greater Manchester. Eccles cakes are a Lancashire food tradition, with similar cakes being found in other parts of the County of Lancashire and are traditionally eaten with Lancashire cheese.

It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes commercially; he sold the cakes from his shop, at the corner of Vicarage Road and St Mary’s Road, now Church Street, in the town centre, in 1793. John Ayto states that Elizabeth Raffald was possibly the person who invented the Eccles Cake.

Eccles cakes do not have Protected Geographical Status, so may be manufactured anywhere and still labelled as “Eccles” cakes.

Similar Pastries

The Chorley cake from Chorley is often seen as the most similar variant of the Eccles cake, however it is flatter, made with shortcrust pastry rather than flaky pastry and has no sugar topping.

The Blackburn cake is named after the town of Blackburn and is made with stewed apples in place of currants.

In East Lancashire a cake known as a “Sad Cake”, can be found in the DarwenBlackburnAccringtonBurnleyColneNelsonPadiham areas and throughout the Rossendale area. The Sad cake is often up to 12 inches (30 cm) in diameter.

The Banbury cake is an oval cake from BanburyOxfordshire, similarly filled with currants.

Ingredients:

  • – 1lb (approx.) ready-made puff pastry
  • – 1Ib currants
  • – 4 oz.  Butter
  • – 4 oz. Sugar
  • – 1 juice Zest / Lemon
  • – 1 teaspoon mixed spice
  • – 2 Egg Whites
  • – 4 oz. Sugar to dip

Try changing the ingredients but keeping the method the same.

You could do Christmas style sweet mincemeat or maybe add grated apple, cinnamon or mixed peel and additional sultanas. Experiment with different flavours

Method:

  1. Roll out Puff Pastry until thickness of a pound coin.
  2.  
  3. Cut out approx. 5” rounds (roll again if bit thick)
  4.  
  5. Beat 4oz sugar and butter together until creamy.
  6.  
  7. Stir in fruit, Zest and Lemon juice.
  8.  
  9. Place spoonful of fruit mixture into centre of puff pastry.
  10.  
  11. Carefully gather edges of pastry to the centre (trim if pastry is too thick)
  12. Make sure all fruit is completely covered.
  13.  
  14. Turn puff pastry over onto a floured surface.
  15.  
  16. Gently roll until slightly flattened.
  17.  
  18. Brush the top of each Eccles cake with egg white.
  19.  
  20. Dip Eccles cake (wet egg white side) into sugar.
  21.  
  22. Place on baking tray
  23. Make 3 small slashes on the top.
  24.  
  25. Bake approx. 12-15 mins 200`c.
  26.  
  27. BE CAREFUL!! THE SUGAR CARAMELISES AND WILL BE EXTREMELY HOT!!
  28.  
  29. Store in air-tight container- eat within 7 days.
  30.  
  31. This product can be frozen and warmed up in a hot oven but the sugar topping may perish.

Fresh Strawberry Roulade

Ingredients:

  • – Bake 200`c approx 5-7 mins
  • – 4 eggs
  • – 100g castor sugar
  • – 100g self raising flour
  • – 1 punnet fresh strawberries
  • – 16floz whipping cream
  • – Vanilla extract
  • – 200g castor sugar (for dusting)

Method:

  1. Brush tray with oil and place silicone paper on tray.
  2.  
  3. Preheat oven to 200`c.
  4.  
  5. Place eggs and 100g sugar in mixing bowl.
  6.  
  7. Whisk eggs to form a sabayon or ribbon stage (pale & fluffy).
  8.  
  9. Sift flour directly into sabayon.
  10.  
  11. Gently fold in with open hand.
  12.  
  13. Pour onto baking sheet & bake immediately until springy.
  14.  
  15. Place tea towel flat on worktop, dust liberally with sugar.
  16.  
  17. Cut round outer edge of genoise & turn out onto tea towel.
  18.  
  19. Roll into a swiss roll shape, gentle squeeze and unroll.
  20.  
  21. Leave genoise to cool.
  22.  
  23. Add cream, vanilla extract and 2 tbsp. sugar to mixing bowl.
  24.  
  25. Whisk until ¾ peak and then finish by hand.
  26.  
  27. Place star nozzle in piping bag.
  28.  
  29. Chop strawberries into small pieces (save 4 whole strawberries)
  30.  
  31. Spread thick layer of Chantilly cream onto roulade.
  32.  
  33. Scatter chopped strawberries onto.
  34.  
  35. Roll tightly, with seam underneath.
  36.  
  37. Pipe line of Chantilly onto cake board.
  38.  
  39. Trim ends off genoise (eat discarded bits!)
  40.  
  41. Place roulade onto cake board, seam side underneath.
  42.  
  43. With back of blade, indent 6equal portions on top of roulade.
  44.  
  45. Pipe 6 Chantilly star rosettes.
  46.  
  47. Place strawberries on top of Chantilly Rosettes.

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