A Case Study on Gateau

Project submitted to the

SINGHANIA UNIVERSITY

In partial fulfilment of the requirements for the award of

B.sc in HOTEL MANAGEMENT

Submitted by

M SANATH

University Register no 210755174650

Under the Guidance of

Dr. Satish Rao

Chef Antony Prabhu

Chef Vini Gowda

CHENNAI AMIRTA INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT

Affiliated to Singhania University

BANGALORE (2021-2024)

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 Table of content

S. No Particulars Page no

1 Bonafide certificate 03

2 Declaration 04

3 Acknowledgement 05

4 About the project 06

5 Introduction 07-27

6 Recipes 28-89

7 Questioner / Analytical data 90-95

8 Findings 96

9 Bibliography 97

10 98
Training Certificate
11 Annexure 99-100

12 Conclusion 101

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 BONAFIDE CERTIFICATE

Certified that the Project report titled A Case study on GATEAU is the Bonafied work of M SANATH
reg no210755174650 who carried out the work under my supervision. Certified further that to the best
of my knowledge the work reported herein does not form part of any other project report or
dissertation on the basis of which a degree or award was conferred on an earlier occasion on this or
any other University/Institution.

Signature of Guide

Name and Official Address of the Guide

Place:

Date:

3
 DECLARATION

I, Mr. M SANATH here declare that the project work titled A Case study on GATEAU is the
original work done by me under the supervision of Dr Satish Rao Project Guide Chef VINI
GOWDA and it is not submitted to any university or published any time before. The Project work
for partial fulfilment of the requirement of the award of “BSCHM’’ by ‘’SINGHANIA
UNIVERSITY”.

4
 ACKNOWLEDGEMENT

My final year project had a huge impact on my experience and also sharpened my skills.
I am grateful for the guidance of Dr. Satish Rao, Chef Vini Gowda, Chef Antony Prabhu and
Chef Bavyesh Srinivas without their support which this project would have been impossible.
I would like to thank Chennai’s Amritha International Institute of Hotel Management
Bangalore Campus for giving me this opportunity to work on this final year project.
I would like to conclude by thanking my peers and family who helped me during the moments
while I was completing my final year project.

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 About the project

The project is based on the GATEAU

 A "gateau" is a term that originated in French cuisine, referring to a rich and indulgent type of
cake. Gateaux (plural of gateau) are typically characterized by their elaborate decorations,
multiple layers, and luxurious fillings. The word "gateau" is often used to distinguish these
sophisticated cakes from simpler and less ornate cake varieties.
 Gateaux are known for their versatility and can come in various Flavors, shapes, and sizes.
They can be made with different types of cake bases, such as sponge, chiffon, or genoise. The
layers of a gateau can be filled with a variety of ingredients like creams, mousses, fruit
compotes, or ganache. These fillings contribute to the complexity of Flavors that make gateaux
so special.
 Gateaux are not only celebrated for their taste but also for their exquisite presentation. Bakers
and pastry chefs often employ intricate garnishes, decorations, and frosting techniques to create
stunning finished products. From elaborate piped designs to delicate fondant flowers, the visual
appeal of a gateau can be just as impressive as its taste.
 Gateaux have been favored for special occasions, celebrations, and events due to their elegant
nature. They can be customized to suit a particular theme or reflect the preferences of the
individuals or event they are created for. Birthday parties, weddings, anniversaries, and other
festive occasions often feature a gateau as the centerpiece dessert, adding a touch of
sophistication and decadence to the celebration.
 In recent years, gateaux have gained popularity as both professional and amateur bakers
explore innovative flavor combinations and artistic designs. With the rise of social media,
gateaux have become Instagram-worthy creations, with bakers showcasing their skills and
creativity through these stunning cakes.Gateaux also offer an opportunity for individuals to
express their personal creativity in the kitchen. Many home bakers enjoy experimenting with
different recipes, fillings, and decorations to create their own unique gateaux. As a result,
gateaux have become a source of inspiration and a symbol of culinary artistry for aspiring
bakers and dessert enthusiasts.

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 Introduction

The history of cake French gateau:

1. Ancient Origins:

- The concept of cakes can be traced back to ancient civilizations, such as the Egyptians,
Greeks, and Romans. These early cakes were often simple mixtures of ingredients like
honey, nuts, and wheat.

2. Medieval Europe:

- During the Middle Ages in Europe, cakes began to evolve into more recognizable forms.
Ingredients like sugar and eggs became more widely available and were used to create richer
and sweeter cakes.

- In France, the term "gateau" began to be used to describe various types of sweet baked
goods.

3. Renaissance and the Spread of Cake:

- As trade and exploration expanded in the Renaissance era, ingredients like sugar, spices,
and dried fruits became more accessible and affordable. This led to the development of more
complex cake recipes.

- By the 17th century, cakes were commonly found throughout Europe and were often
served at royal courts and aristocratic gatherings.

4. Industrial Revolution:
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 - The Industrial Revolution in the 18th and 19th centuries brought significant
advancements in baking technology and the mass production of ingredients like baking
powder and baking soda. This made cake baking more accessible to the general population.

5. 19th Century France:

- French pastry chefs and bakers played a crucial role in refining cake and pastry recipes.
They contributed to the development of a wide variety of cakes, including gateaux, each with
its own unique flavors and designs.

6. Modern Era:

- In the 20th century, cake baking became more standardized, with the development of
precise measurements and recipes. Cake mixes and pre-made frosting also became popular.

- Today, cakes come in countless flavors, shapes, and sizes, and they are a staple of
celebrations and special occasions worldwide.

In summary, the history of gateau, or cake, is closely tied to the broader history of baking
and culinary traditions. Over centuries, cakes have evolved from simple concoctions to
elaborate, multi-layered creations, and the French term "gateau" has become synonymous
with these delicious baked treats.

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 INGREDIENTS
BAKING POWDER: Many French cakes rely entirely on the levity of beaten eggs, but when
leavener is called for, it’s usually baking powder. I use Bob’s Red Mill double-acting baking
powder. If you don’t see it listed, don’t worry! It’s not a mistake—it merely means you can
rely on the eggs to give height.

BUTTER: It is, quite simply, the most essential and most beloved ingredient in any French
kitchen. It graces every table, and it is the stuff of all good things, from the eponymous
beurre blanc to a Breton butter cake.

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CHOCOLATE: Chocolate is a food product made from the fruit of a cacao tree (Theobroma
cacao). Raw, unprocessed chocolate tastes bitter and dry, but chocolate that’s been
fermented, dried, and roasted, and had a bit of sugar and cream added to it, tastes divine.

EGGS: Eggs play an important role in everything from cakes and cookies to meringues and
pastry cream — they create structure and stability within a batter, they help thicken and
emulsify sauces and custards, they add moisture to cakes and other baked goods, and can
even act as glue or glaze.

EXTRACTS: Extracts are valuable ingredients for the confectionery industry, allowing
bakers to infuse a wide range of flavors and aromas into their products without altering the
texture and formulation of the recipe.

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FLOUR: Cake flour has the lowest protein content of all flours at 5 to 8 percent. Because of
this, it forms less gluten, which leads to softer baked goods—perfect for cake recipes
(obviously!), muffins, and biscuits. Cake flour also absorbs more liquid and sugar than all-
purpose flour, which helps create super-moist cakes.

SUGAR: We all know that sugar is essential for baking—after all, it’s what makes sweets
taste sweet. But thanks to its unique chemical nature, real sugar (the sugar that comes from
sugar beets and sugar cane and is often referred to as table sugar or granulated sugar) also
performs many other essential functions in cookies, cakes, and other baked goods

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Grand Marnier: orange flavored liqueur is the result of a unique alchemy created by
combining the noble taste of cognac with the exoticism of the bitter oranges.

Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar
produced by milling granulated sugar into a powdered state.

T45 is finely ground flour using the soft wheat varieties.

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It is wheat flour similar to what is sold in the US as cake flour. You can use it for bread and
cakes

Almond flour is a popular alternative to traditional wheat flour. It's low in carbs, packed with
nutrients and has a slightly sweeter taste.

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 DIFFERENT TYPES OF CAKE SPONGES

List of 9 Basic Sponge Cakes (With their Uses)

1. Genoise

2. Chiffon Cake

3. Angel Food Cake

4. Victoria Sponge

5. Devil’s Food Cake

6. Swiss Roll Sponge Cake

7. Madeira Sponge Cake

8. Jaconde Sponge Cake

9. Butter Cake Sponge.

Genoise

 Genoise is named after its place of origin, Genoa in Italy.

 It belongs to the family of light and airy sponge cakes.
 While the technique for making this batter is similar to that of a basic sponge cake
it does differ in that it contains melted unsalted butter.
 The adding of melted butter produces tenderer and flavourful sponge cake.
 The chocolate genoise is made by adding cocoa powder.
 Genoise is the basic sponge cake and this can be made omitting the butter and will
be known as fatless sponge in that case.
 Use: Genoise can have a variety of fillings, such as gateau mocha— with coffee
butter cream from France, wiener orange torte— filled with curacao butter cream
from Austria, dobos torte— chocolate butter cream and finished with caramel sugar
from Hungary.
 Method: Whole eggs and sugar are whisked together to a ribbon stage. This is
done over a double boiler to get a greater volume. When the temperature reaches
32°C, remove from bain-marie and continue whisking until temperature reaches
24°C. Flour is carefully folded in Melted butter is folded in by cut and fold method
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 The sponge is baked at once in order to retain as much air in the sponge as
possible.

Chiffon cake
 Chiffon cake is a very light and airy sponge that has characteristics of both butter
cake and a sponge.
 Its texture of a sponge makes it much desirable to a sweet tooth.
 Though unlike butter cakes, chiffon cakes use oil and whipped egg whites are used
to provide the aeration, along with baking powder that gives it a sponge-based
texture.
 It is fairly quick to make this cake as a batter is made combining oil, raising agent,
and flour and whipped egg whites are folded in.
 Use: The high oil content in this cake does not allow the cake to set firm, as oil
remains liquid at room temperatures therefore the cake is moister than the butter
cakes. This makes them ideal choice for cakes and gateaux which need chilling or
freezing. Chiffon cakes are also healthier choice as it does not have saturated fats
and relies solely on oil. The disadvantage here is that the cake lacks the real buttery
flavour that people often look, when it comes to cakes. This is the reason why these
cakes are teamed up with lots of fresh fruits and served with accompanying sauces
such as chocolate or fruit-based sauces.
 Method: Sift all the dry ingredients together. Whisk the egg yolks with sugar until
light and creamy. Add oil and fold in the flour. Make a meringue with egg whites
and remaining sugar and carefully fold in the flour and oil mixture. Traditionally
chiffon cakes are baked in tube shaped round mould.

Angel food cake

 Angel food cake is airy and because of its lightness and its pure white colour it is
said to be the ‘food of the angels’.
 This cake has no egg yolks, fat, or artificial leavener therefore it relies totally on
stiffly beaten egg whites for leavening.
 Its sole ingredients are egg whites, cream of tartar, sugar, flour, salt and flavoring
such as fruit extracts and essences.
 Angel food cake has the highest sugar content of all the sponge cakes and this
added sugar is needed to support and stabilize the whipped egg whites.
 As the egg whites give the cake its volume and structure, care must be taken when
adding them to the dry ingredients so they do not collapse.
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 Use: Angel food cake is served whole with fruit-based sauces or sugar glaze pored
over on the top. Angel food should preferable be sliced with a serrated cake knife
as a normal knife would compress the cake as it is very soft.
 Method: Egg whites are stiffly beaten with sugar. Cream of tartar is sifted with
flour and carefully folded in the mixture. This is traditionally baked in tube shaped
ring mould.

Victoria Sponge Cake

 Victoria sponge is named after Queen Victoria, who popularized this cake in her
afternoon teas.
 Unlike basic sponge, this sponge is made by creaming method and is usually
sandwiched with jam and whipped cream.
 The top is not iced and can be dusted with icing sugar.
 Use: Used in afternoon tea as a dry cake. The cake is sliced into two halves and
sandwiched with jam and whipped cream. It is not iced but can be topped with
sifted icing sugar.
 Method: Cream butter and sugar until light and fluffy Add eggs one by one until a
stable emulsion has formed. Sift the flour with raising agent and carefully fold in
the mixture to form a smooth batter. Bake in a greased mould line with paper. Bake
at 220°C for initial 10 minutes and then bake at 180°C for 30 minutes.

Devil’s Food Cake

 This is a rich dark chocolate cake and is made by creaming method which is very
similar to Victorian sponge.
 The only difference is that instead of melted chocolate, this sponge relies upon
cocoa powder, which makes it more profound and rich in chocolate flavour.
 The cake also uses hot boiling water as the main liquid to bind the flour and cocoa
powder as it contains less eggs.
 Use: This cake is cut into two, layered with rum flavoured sugar syrup and layered
with dark chocolate truffle.
 Method: Cream butter and sugar. Add eggs and sifted flour and cocoa powder.
Add hot water and mix. Bake in a round cake tin at around 180°C for 40 minutes.

Swiss Roll Sponge Cake

 This is very soft sponge and it is baked in thin sheets and baked at high
temperatures as low or medium heat will bake it into a biscuit.
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 One could add flavoring depending upon the usage of this sponge.
 This sponge is also called roulade.
 Use: It is used for making Swiss rolls. Flavoured cream is spread on the sponge
sheet and rolled into a tube.
 Method: Separate the eggs and whisk the egg yolks with half of the sugar in the
recipe. Whisk the egg whites with the remaining sugar to form stiff peaks. Fold in
flour into the egg yolk mix and carefully fold in egg whites. You can also add
melted butter in the last stage to add richness to this sponge.

Madeira Sponge Cake

 This is slightly different from Victorian sponge.
 Here the butter and sugar are creamed with egg yolks and the egg whites are stiffly
beaten and folded in.
 The resulting cake has a good volume and a very spongy texture.
 Use: It can be served plain as tea cakes or some candied and dry fruits can be
added to the same.
 Method: Cream butter and some sugar to form a light and fluffy mixture. Add egg
yolks to the mixture and meanwhile mix the egg whites and remaining sugar into a
stiff meringue. Fold in the flour into the butter and sugar mix and carefully fold in
the meringue.

Jaconde Sponge Cake

 This is a decorative sponge and is mostly used for lining the sides of the cakes.
 This is quite a modern invention and is made in two stages.
 The stage one is to make a deco paste.
 This is made by combining egg whites, flour, sugar, and butter in equal parts.
 It can be coloured to give designer effects.
 Spread on a silicon baking mat as it sticks to other surfaces.
 Freeze the deco paste and then spread the special sponge mix onto the design in a
layer and bake at high temperatures.
 The resulting sponge gets the design from deco paste printed on the sponge.

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 Use: Various kinds of templates and stencils are available to imprint the designs
onto the sponge, which are used as a side collar for cakes and pastries to give them
a designer effect.
 Method: Make deco paste and spread on a silpat and freeze. Whisk egg yolks with
sugar and separately whisk the egg whites with remaining sugar to form a
meringue. Add the almond powder and flour to the yolk mix and fold in the
meringue. Lastly fold in the melted butter, spread on the deco paste and bake at
230°C for 5 minutes.

Butter Cake Sponge

 Butter cake sponge as known in the USA and commonly known as an English
pound cake around the world.
 It is called so because it contains a pound (450 g) of butter, flour, sugar, and eggs.
 Use: This cake is often eaten during afternoon teas. It is never iced. At the most, it
can be topped with sifted icing sugar. Candied dry fruits can also be added to this
cake. It will then be called fruit cake.
 Method: Add cream, butter, sugar, and eggs one by one. When the mixture is
fluffy, fold in flour and bake at 180°C for 30-40 minutes.

CAKE MANUFACTURING PROCESS

Commercial cake making Process
 Commercial baking companies turn out billions of products a day.
 The products must be uniform in size, shape and appearance in order to pass
quality control tests, and this is achieved with the help of a largely automated
process.
 Commercial mixers, fillers and ovens combine to process a high volume of
products as consistently as possible.
 Most manufacturers use preservatives and other additives to achieve a long shelf
life and uniform appearance.

Commercial Cake Ingredients

 Most standard commercial cakes use a batter made from wheat flour, fat, eggs,
sugar, milk powder, water, flavorings, preservatives such as sulphur dioxide and
raising agents such as sodium carbonate.
 The ingredients are combined in either the sugar batter or flour batter methods.
 In the sugar batter method, the fat and sugar are creamed together, followed by the
liquid then the flour.
 In the flour batter method, the fat is blended with the flour before being gradually
mixed with the eggs and sugar.
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  Increasingly, the “all-in-one” method is being used, which combines all the
ingredients except fruit simultaneously.

Mixing of batter

 In this stage, some ingredients are mixed in a mixer.

 The batter is mixed in a commercial mixer.
 Once all the ingredients are combined, the mixer continues to beat the mixture for a
further 10 minutes in order to trap in the air and allow the cake to rise properly.
 The air works in conjunction with the added raising ingredient and the cake will
grow in size during the baking process.
 Once the mixing is completed, the batter is turned into a mold for baking.

Filling of Mould

 After preparing the batter, the next step is the filling of the mould with batter.
 Baking mould is automatically sprayed with a thin layer of oil, which prevents the
batter from sticking to the mold during the baking process.
 The mould is then filled with batter via an automatic dosing system, which
monitors the shape, weight, and level of the batter.

Baking and cooling down

 Once, the batter is poured into the mold, the molds are taken via a conveyor belt
through an automatic oven.
 The temperature and humidity of the oven are carefully regulated to produce the
best result for the cake type so that it cooks evenly and thoroughly.
 Once the cake has fully risen, the crust is allowed to dry and take on it’s baked
coloring.
 After baking, the cake must be thoroughly and carefully cooled.

Packaging of cakes

 After cooling of baked cakes, these baked cakes are packed in awesome and
attractive packaging boxes having window panes in it.
 Without effective packaging of cakes, the appearance and visibility of the cake
don’t portray the good image.

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 CAKE FAULTS & REMEDIES

Cake Fault: CRACKED TOP

Reason: This usually occurs when the oven temperature is to hot which leads to the crust
forming quickly while the cake is still rising which leads to the crust bursting to allow the
cake rise. However, there are other culprits like:
 To much rising agents e.g.
 Cake tin too small
 Too much flour

Remedy
 Check the temperature of your oven
 Insure you are using the right size of pan
 Follow the recipe correctly

Cake Fault: SUNKEN CAKE

Reason: This usually occurs when the temperature of your oven reduces during baking and
this happens when you either open the oven before the cake sets or when the oven goes off
before the cake sets. Other factors include;
 Oven temperature too low
 Too much of a particular ingredient e.g. fat, baking powder, sugar etc.

Remedy
 Do not open your oven till your cake sets and this usually takes about 30-40 minutes
depending on your oven and the size of your cake. another way to know if it has set is
if you start perceiving your cake. Resist the urge to peak at your cake!
 Check your oven temperature
 Follow the recipe correctly

Cake Fault: Side of The Cake Crunchy/Burnt

Reason: This usually occurs when the temperature of your oven reduces during baking and
this happens when you either open the oven before the cake sets or when the oven goes off
before the cake sets. Other factors include;
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  Oven temperature too low
 Too much of a particular ingredient e.g. fat, baking powder, sugar etc.

Remedy
 Do not open your oven till your cake sets and this usually takes about 30-40 minutes
depending on your oven and the size of your cake. another way to know if it has set is
if you start perceiving your cake. Resist the urge to peak at your cake!
 Check your oven temperature
 Follow the recipe correctly

Cake Fault: CAKE STUCK TO THE PAN

Reason: This usually occurs when the pan used is not greased well or when the cake is
cooled in the pan for too long.

Remedy
 Grease your pan well
 Let your cakes cool in the pan for just 15 mins, then turn them over to a cooling rack
to complete the cooling process

Cake Fault: Cake Too Dark

Reason:
 Oven temperature too hot
 Incorrect amount of water/liquid
 Excessive sugar

Remedy:
 Check your oven temperature
 Follow the recipe correctly

Cake Fault: CAKE BURNED ON TOP

Reason
 Oven temperature too hot
 Incorrect amount of water/liquid

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Remedy:
 Check your oven temperature
 Follow the recipe correctly

Cake Fault: CRUST TOO THICK

Reason:
 Excessive baking time

Remedy:
 Do not over bake your cakes

Cake Fault: CAKE SHRINKS

Reason:
 Excessive liquid
 Oven temperature too hot
 Improper mixing procedure
 Cake baked too long

Remedy
 Follow the recipe correctly
 Check your oven temperature
 Do not over bake your cake
 Do not over mix the cake

Cake Fault: CAKE VERY DENSE/ DENSE GRAIN

Reason
 Enough air wasn’t beaten into the cake
 Eggs added too quickly
 Not enough rising agent
 Excessive liquid
 Improper mixing

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Remedy
 Mix your batter well
 Follow the recipe correctly
 Mix your batter well

Cake Fault: COARSE AND IRREGULAR GRAIN

Reason:
 Improper mixing procedures
 Stiff batter
 Oven temperature too cool
 Batter turned too much

Remedy
 Mix your batter correctly
 Follow the recipe correctly
 Check your oven temperature

Cake Faults: OFF COLOR CAKES

Reason:
 Unclean equipment
 Oven temperature too cool
 Improper mixing procedure

Remedy
 Check your oven temperature
 Mix your batter well
 Use clean equipment

Cake Faults: SUNK FRUITS

Reason:
 Fruits are too large/heavy

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  Sugary syrup on outside of fruit was not washed off causing fruits to slide through
mixture when heated
 Cake mixture over beaten/ too wet so could not hold fruit in place
 Oven temperature too hot

Remedy
 Coat your fruits with flour before adding them to your batter
 Check your oven temperature
 If the fruits are too large, cut them to smaller bits before adding to your batter
 Do not over mix your batter
 Wash your fruits properly

Cake Faults: BURNT ON TOP, ISN’T COOKED IN THE MIDDLE

Reason:
 Cake tin too small
 Oven temperature too hot

Remedy:
 Use the right pan size
 Check your oven temperature

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 GENERAL FAULTS

BATTER OVER FLOWED

Reason
 Wrong adjustments to recipes
 Cake tin too small

Remedy:
 Use the right size of pan
 Adjust the recipe properly

POOR FLAVOR

Reason:
 Improper mixing procedure
 Faulty baking conditions
 Improper cleaning of equipment

Remedy:
 Mix your batter properly
 Check your baking conditions
 Clean your equipment well
 Use pure flavors instead of imitation

CAKE TOO TOUGH

Reason:
 Excessive mixing
 Batter too stiff (insufficient water)

Remedy:
 Do not over mix your batter
 Follow the recipe correctly
25
LACKS BODY STRUCTURE

Reason:
 Excessive mixing
 Excessive liquid

Remedy:
 Mix your batter properly
 Follow the recipe correctly

DRIES OUT TOO SOON

Reason:
 Excessive baking time
 Insufficient liquid
 Improper mixing procedure
 Dry weather

Remedy:
 Reduce your baking time
 Mix your batter properly
 Follow the recipe correctly

 Wrap your cakes with cling film to avoid drying

26
Equipment

27
 PAGE
SL NO RECIPES NO
1 Yogurt Cake 29-30
2 Lemon Thyme Yogurt Cake 31-32
3 Dinner Party Yogurt Cake 33-34
4 Almond Yogurt Cake 35-36
5 Yogurt Cake with Pears 37-38
6 Orange Blossom Honey Cake 39-40
7 Lemon Verbena Peach Yogurt Cake 41-42
8 Yogurt Cake with Strawberries, Rose Water and Lemon Zest 43-44
9 Pound Cake 45-46
10 Honey Loaf Cake 47-48
11 Yuzu Cake 49-50
12 Lemon Cake 51-52
13 Apollonia’s Oat Yogurt Loaf Cake 53-54
14 Cake with Brown Sugar, Rum and Chocolate Chips 55-56
15 Spelt Chocolate and Coffee Cake 57-58
16 Hazelnut Cake 59-60
17 Cardamom Cake 61-62
18 Apple Cake—The Classic 63-64
19 Apple and Calvados Cake from Normandy 65-66
20 Berry Cake 67-68
21 Caramelized Pineapple Tropical Loaf 69-70
22 Lemon Mint Cake 71-72
23 Semolina, Olive Oil, Yogurt and Tangerine Cake 73-74
24 Opera Cake 75-77
25 Gluten-Free Fig Cake 78-79
26 A Great Big Orange Cake 80-81
27 Moist Banana Bread 82-83
28 Dorie and Pierre’s Ispahan Cake 84-85
29 Breton Butter Cake 86-87
30 Breton Butter Almond Cake 88-89

28
 Gâteau au Yaourt
Yogurt Cake

INGREDIENTS:

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 whole plain yogurt 125 grams 60 75
2 Eggs 3 large 6 18
3 vanilla extract 5 ml 1300 7
4 Lemon 1 5 5
5 granulated sugar 200 grams 55 11
6 all-purpose or cake flour 180 grams 65 11
7 baking powder 8.4 grams 330 2
8 Oil 47 ml 143 6
9 Salt 1.42 grams 20 0.28
Total 566 135.28

Cost of one portion = 566/80=7

= 135/7=19

Overhead is =1

Final cost of yogurt cake = 20

29
METHOD OF PREPARATION:

 Preheat the oven to 350°F. Butter and flour an 8 ½ x 4 ½-inch loaf pan.
 Whisk the yogurt and eggs together. Whisk in the vanilla extract and lemon zest. Add
the sugar and whisk to thoroughly combine. Add the flour, baking powder and salt and
whisk just to combine. Add the oil and whisk until homogenous.
 Pour into the prepared pan and bake for 35–45 minutes, or until a knife inserted in the
center comes out clean.

30
 Gâteau au Yaourt Citron-Thym

Lemon Thyme Yogurt Cake

INGREDIENTS:

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 whole plain yogurt 125 grams 60 75
2 Eggs 3 no 6 18
3 vanilla extract 5 ml 1300 7
4 lemon zest 1nos 5 5
5 granulated sugar 150 grams 60 9
6 all-purpose or cake flour 180 grams 65 11
7 baking powder 12 grams 330 3
8 Oil 47 ml 143 6
9 Salt 1.42 grams 20 0.28
10 fresh lemon thyme leaves 360 grams 470 169
11 extra-virgin olive oil 47 ml 849 39
Total 927 342.28

Cost of one portion = 927/80=11

= 342/7=42

Overhead is =2.4
31
Final cost of lemon thyme yogurt cake = 44.4

METHOD OF PREPARATION: CAKE

 Preheat the oven to 350°F. Butter and flour an 8 ½ x 4 ½-inch loaf pan.
 Combine the sugar and lemon zest in a bowl and, using your fingertips, rub them
together to distribute the citrus oils.
 Whisk the yogurt and eggs together. Add the zesty sugar and whisk to thoroughly
combine. Add the flour, baking powder, salt and lemon thyme and whisk just to
combine. Add the oil and whisk until homogenous.
 Pour into the prepared pan and bake for 35–45 minutes, or until a knife inserted in the
center comes out clean.
METHOD OF PREPARATION: GLAZE
 Prepare the glaze by mixing the lemon juice and confectioners’ sugar together until
smooth. Drizzle this over the cake once it has come to room temperature.

32
 Gâteau au Yaourt pour le Dîner
Dinner Party Yogurt Cake

INGREDIENTS
SL NO INGREDIENTS QUANTITY RATE/KG COST
1 whole plain yogurt 125 grams 60 75
2 Eggs 3 large 6 18
3 vanilla extract 5 ml 1300 7
4 Orange zest 1 65 65
5 granulated sugar 200 grams 60 12
6 all-purpose or cake flour 180 grams 65 11
7 baking powder 8.4 gm 330 2
8 oil 118 ml 143 16
9 salt 1.4 grams 20 0.28
10 Grand Marnier 28 grams 3690 103
11 orange juice 29.5 ml 130 3
12 apricot jam 178 grams 300 53
13 rum 10 ml 1010 10
Total 886 375.28
Cost of one portion = 886/80=11

= 375/11=34

Overhead is =1.7

Final cost of dinner party yogurt cake = 35.7

33
METHOD OF PREPARATION: CAKE
 Preheat the oven to 350°F. Butter and flour an 8 ½ x 4 ½-inch loaf pan.
 Combine the sugar and orange zest in a bowl and, using your fingertips, rub them
together to distribute the citrus oils.
 Whisk the yogurt and eggs together. Add the zesty sugar and vanilla and whisk to
thoroughly combine. Add the flour, baking powder and salt and whisk just to combine.
Add the oil and whisk just until homogenous.
 Pour into the prepared pan and bake for 35–45 minutes, or until a knife inserted in the
center comes out clean.
SOAKING SYRUP
 Prepare the syrup by heating the Grand Marnier and orange juice in a microwave until
warm, but not hot. Stir in the sugar to dissolve. Drizzle this over the cake while still
warm.
GLAZE
 To make the glaze, warm the jam with the rum over low heat. Strain. Brush onto the
cake once it has cooled to room temperature.

34
 Gâteau au Yaourt à la Farine d’Amande

Almond Yogurt Cake

INGREDIENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
whole plain
1 yogurt 125 grams 60 7.5
2 Eggs 2 large 6 12
3 vanilla extract 5 ml 1300 7
4 Orange zest 1 65 65
5 granulated sugar 200 grams 60 12
all-purpose or
6 cake flour 120 grams 65 11
7 baking soda 2.8 grams 263 2
8 baking powder 8.4 grams 330 2
9 oil 118 ml 143 16.8
10 salt 1.4 grams 20 1
11 Grand Marnier 10 ml 3690 37
12 orange juice 10 ml 130 1.3
13 rum 10 ml 1010 10
14 Almond flour 100 grams 1250 125
Total 712 309.6

35
Cost of one portion = 712/8

= 309/8=38

Overhead is =1.9

Final cost of almond yogurt cake = 39.9

METHOD OF PREPARATION:

 Preheat the oven to 350°F. Butter and flour a 9 x 5-inch loaf pan.
 In a large mixing bowl, whisk together the eggs, yogurt, sugar, vegetable oil,
vanilla and lemon zest until smooth. Add the almond flour, baking powder,
baking soda and salt and whisk thoroughly until completely smooth. Sprinkle
the all-purpose flour onto the batter and fold it in with a rubber spatula until no
streaks of flour remain.
 Pour into the prepared pan and bake for 40 minutes, or until a knife inserted in
the center comes out clean. (If your oven runs hot, start checking after 35
minutes.)
 VARIATIONS
 Add ¼ teaspoon almond extract when adding the vanilla extract.
 Replace the vanilla with 1 tablespoon of Amaretto Disaronno.
 Scatter ⅓–½ cup sliced almonds evenly over the top of the cake before baking
it.
 Warm ½ cup apricot jam with 1 teaspoon water. Strain and brush over the cake
once it has cooled to room temperature.

36
 Gâteau au Yaourt et aux Poires

Yogurt Cake with Pears

INGREDIENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 whole plain yogurt 125 grams 60 7.5
2 Eggs 2 large 6 12
3 vanilla extract 2.4 ml 1300 3
4 Poire Williams 5 ml 1320 6.6
5 granulated sugar 120 grams 60 7.2
all-purpose or cake
6 flour 190 grams 65 12.3
Comice pears
7 Apricot jam 2–3 just-ripe 300 150
8 baking powder 10 grams 330 3.3
9 oil 118ml 143 16.8
10 salt 1.4 grams 20 2
Total 571 220.7

Cost of one portion = 571/80=7

= 220/7=31

Overhead is =1.55

Final cost of yogurt cake with pears = 32.55

37
METHOD OF PREPARATION:

 Preheat the oven to 350°F. Generously butter an 8-inch springform pan and dust
it with flour.
 Spoon the yogurt into a good-sized mixing bowl. Add the confectioners’ sugar
and the eggs. Using a whisk, a rubber spatula or handheld electric beaters,
whisk until the batter is homogenous and smooth. Fold in the flour, baking
powder and salt. Pour in the oil, Poire Williams and vanilla. Give the mixture a
thorough whisking.
 Pour the batter into the prepared cake pan.
 Peel, core and slice the pears ¼- to ⅓-inch thick. Arrange them in concentric
circles on the batter. Don’t push them in, just set them on top.
 Bake the cake for 55–65 minutes, or until a knife inserted in the center of the
cake (avoiding a slice of pear) comes out clean.
 If glazing, heat about 2 tablespoons of apricot jam, strain it and brush it over the
surface of the cake. This will give it a little sheen but is not necessary. Likewise,
a late and faint showering of confectioners’ sugar is a lovely touch. But not
both, as the jam would make the sugar sticky.
 Allow the cake to cool for 10 minutes, then serve still warm or at room
temperature.

APPLE VARIATION: Replace the pears with apples that will not lose their shape when
baked. Gala, Golden or Honeycrisp are all good options. Eliminate the Poire Williams.
Instead, increase the vanilla to 1 ½ teaspoons and, if you’d like, add 2 teaspoons dark rum.

38
 Gâteau au Miel et à la Fleur d’Oranger

Orange Blossom Honey Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 cake flour 180 grams 299 53.8
2 almond flour 75 grams 1250 93.7
3 baking powder 7.5 grams 330 2.4
4 baking soda 2.5 grams 300 1
5 sea salt 1.4 grams 20 1
6 unsalted butter 113.6 grams 500 56.5
7 granulated sugar 100 grams 60 6
8 eggs 2 6 12
9 honey 1.4 ml 475 1
10 whole yogurt 236 ml 60 14
11 orange blossom water 13 ml 400 5.2
GLAZE
1 organic lemon 1 large 5 5
2 unsalted butter 28.3 grams 500 14
3 honey 4.4 grams 400 7.7
4 vanilla extract 2.8 ml 1300 3.6
5 orange blossom water 5 ml 400 2
Total 770 278.9

39
Cost of one portion = 770/80=9

= 278/9=30

Overhead is =1.5

Final cost of orange blossom honey cake = 31.5

METHOD OF PREPARATION: CAKE

 Preheat the oven to 350°F. Butter the sides of a 9-inch cake pan and line the bottom
with a round of parchment.
 Whisk the cake flour, almond flour, baking powder, baking soda and salt to
thoroughly combine.
 In a stand mixer or using a handheld electric beaters, cream the butter and sugar
together until pale and fluffy. One by one, add the eggs, beating well after each
addition. With the mixer still running, drizzle in the honey and add the orange zest and
the yogurt.
 Using a rubber spatula, gingerly but decisively fold in the dry ingredients in two or
three batches, just until no streaks of flour remain. Fold in the orange blossom water.
 Pour the batter into the prepared pan and bake for 30–40 minutes, or until a knife
inserted in the center comes out clean.
 Set on a cooling rack for about 10 minutes before unmolding onto a cake plate. Glaze
the cake while still warm.
GLAZE
 Finely zest and juice the lemon and set aside.
 In a small saucepan, melt the butter. Drizzle in the honey and stir in the vanilla and
zest. Remove from heat and stir in the citrus juice and, right before using, the orange
blossom water.
 Drizzle the glaze over the warm cake. Serve at room temperature with a dollop of
crème fraîche.

40
 Gâteau au Yaourt, à la Verveine et aux Pêches

Lemon Verbena Peach Yogurt Cake

INGREIDENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 granulated sugar 265 grams 60 16
packed lemon
2 verbena 60 grams 2800 168
3 lemons zest 3 1245 3.7
4 all-purpose flour 200 grams 65 13
5 sea salt 1.42 grams 20 1
6 baking soda 2.84 grams 300 1
7 baking powder 5 ml 330 1.6
8 whole yogurt 250 grams 60 15
9 oil 118.2 ml 143 16.8
10 eggs 2 no 6 12
11 peaches 300 grams 230 69
Total 1202 317.1

41
Cost of one portion = 1202/80=15

= 317/15=21

Overhead is =1.05

Final cost of lemon verbena peach yogurt cake = 22.05

METHOD OF PREPARATION:

 Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan.

 In a large mixing bowl, using your fingertips, rub the sugar with the verbena and
lemon zest to release the citrus and herbal oils. Add the rest of the dry ingredients and
whisk to thoroughly combine.
 In a small mixing bowl, whisk the yogurt, oil and eggs together. (I sometimes do this
in a blender or using handheld electric beaters.) Pour this into the bowl of dry
ingredients and, using a rubber spatula, thoroughly stir the two together. Add the fruit
and stir gently to combine.
 Pour the batter into the prepared pan and bake for 60–75 minutes. (It will be done on
the earlier side if using fresh fruit and the later side if using frozen.) A knife inserted
in the center of the cake should come out clean. Set the cake on a cooling rack and
allow it to come to room temperature before unmolding and serving it.

42
 Le Gâteau au Yaourt avec des Fraises, de l’Eau de Rose et un Zeste de Citron

Yogurt Cake with Strawberries, Rose Water and Lemon Zest

INGREIDENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 strawberries 300 grams 420 126
granulated
2 sugar 265 grams 60 15
3 organic lemon 1 no 30 30
4 cake flour 200 grams 299 59.8
5 baking powder 5.5 grams 330 1.8
6 sea salt 1.42 grams 20 1
7 whole yogurt 236.5 ml 60 14
8 oil 118.2 ml 143 16.8
9 eggs 2no 6 12
10 rose water 1.6 grams 300 0.5
11 vanilla extract 5 ml 1300 6.5
Total 1133 2968 283.4

Cost of one portion = 1133/80=14

= 283/14=20

Overhead is =1
43
Final cost of yogurt cake with strawbeery , rosewater and lemon zest = 21

METHOD OF PREPARATION:

 Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a round of
parchment. Butter the sides of the pan.
 Combine the sugar and lemon zest in a large mixing bowl and rub them together with
your fingertips to release the oils of the zest. Add the flour, baking powder, baking
soda and salt to the bowl. Whisk to combine.
 In a second mixing bowl, whisk the wet ingredients until thoroughly combined. Pour
the wet ingredients into the dry and whisk until there are no streaks of flour visible and
the mixture is smooth. Fold in the strawberries.
 Pour the batter into the prepared pan and bake for 50–60 minutes, or until a knife
inserted in the center of the cake comes out clean. (If you hit a berry, try again, as it
will leave the tester a bit wet.)
 Let the cake cool in the pan for 10 minutes or so before transferring it to a cake plate.
If using the confectioners’ sugar, wait until the cake has come to room temperature
and, right before serving, lightly dust it with the sugar. If using rose petals, scatter
them over the cake and give it a second, light dusting of confectioners’ sugar.

44
 Quatre-Quarts

Pound Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 eggs 4 no 6 24
2 granulated sugar 200 grams 60 12
3 unsalted butter 200 grams 500 100
4 vanilla extract 10 ml 1300 13
5 lemon 1 30 30
6 cake flour 200 grams 299 59.8
7 sea salt 1.6 grams 20 2
Total 611 2215 240.8

Cost of one portion = 611/80=7

= 240/7=34

Overhead is =1.7

Final cost of pound cake = 35.7

45
METHOD OF PREPARATION:

 Preheat the oven to 350°F. Butter and flour a 9 x 5-inch loaf pan.
 Separate the eggs and let them come to room temperature. In a good-sized mixing
bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they
are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until
smooth. Add the flour and stir with a rubber spatula until no streaks remain.
 Using electric beaters or in a stand mixer, beat the egg whites until they form soft
peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into
the yolk mixture to lighten it. Then gently fold the remaining egg whites into the
batter.
 Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted
into the center of the cake comes out nearly clean. Allow the cake to cool for 10
minutes in the pan, then remove to a wire rack.
 Serve at room temperature. If not eating the cake until later, allow it to cool all the
way to room temperature, then wrap it in plastic and store at room temperature.

46
 Gâteau au Miel

Honey Loaf Cake

INGREIDENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 cake flour 210 grams 299 62.7
2 sea salt 2 grams 20 1
3 baking powder 5 ml 330 1.65
granulated
4 sugar 112 grams 60 1.12
5 unsalted butter 30 grams 500 15
6 eggs 7no 6 42
7 honey 60 grams 400 24
8 vanilla extract 10 ml 1300 13
9 lemon 1 30 30
Total 429 190.47

Cost of one portion = 429/80=5

= 190/5=38

Overhead is =1.9

Final cost of honey loaf cake = 39.9

47
METHOD OF PREPARATION:

 Preheat the oven to 350°F. Butter and flour a 9 x 5-inch loaf pan.
 In a stand mixer or using handheld beaters, whisk the flour, salt, baking powder and
sugar together until thoroughly combined. Add the butter in pieces and beat, at
medium-high speed, until pale in color.
 In a small bowl, whisk the whole eggs, egg yolks, honey, vanilla and zest until
homogenous.
 With the mixer running on low, add the egg mixture, a little at a time, to the butter
mixture, until combined. Don’t overmix.
 Pour the batter into the prepared pan and bake for 50–60 minutes, or until a knife
inserted in the center comes out clean.
 Wait 5 minutes before transferring the cake to a plate. It will be hard to resist warm,
but, at room temperature, the flavors will be more apparent. It’s best the day it is made
but is still good on day two, and on day three, it can be toasted and lavished with
salted butter for breakfast.

48
 Le Weekend Cake au Yuzu

Yuzu Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 unsalted butter 120 grams 500 60
2 all-purpose flour 270 grams 65 17.5
3 baking powder 10 grams 330 13.3
4 sea salt 2 grams 20 1
5 granulated sugar 300 grams 60 18
6 eggs 5 no 6 30
7 crème fraîche 60 grams 197 11.8
8 yuzu juice 60 grams 1,595.00 95.7
9 lemons 2 30 60
GLAZE
10 confectioners’ sugar 250 grams 110 27.5
11 yuzu juice 45 grams 1595 71.7
Total 1122 406.5

Cost of one portion = 1122/80=14

= 406/14=29

Overhead is = 1.45

49
Final cost of yuzu cake = 30.45

METHOD OF PREPARATION: CAKE

 Preheat the oven to 350°F. Butter two 9 x 5-inch loaf pans.

 Melt the butter in a small saucepan and set aside somewhere warm.
 In a small mixing bowl, lightly whisk the flour, baking powder and salt to combine,
then set aside.
 In a stand mixer, using handheld electric beaters or a simply a good old whisk,
combine the granulated sugar and eggs at medium speed until starting to lighten, about
3–5 minutes. Add the crème fraîche and whisk until homogenous. Reduce the speed to
low and add the dry ingredients, then the yuzu juice, then the lemon and lime zests and
finally the melted butter. Stop when smooth.
 Pour the batter into the prepared pans and bake for 50–55 minutes, or until a knife
inserted in the center of a loaf comes out clean. Transfer to a rack to cool to room
temperature before glazing.

GLAZE

 In a small mixing bowl, whisk together the confectioners’ sugar and yuzu juice until
smooth. Pour over the cakes.

50
 Gâteau au Citron

Lemon Cake

INGREIDENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 butter 150 grams 450 67.5
granulated
2 sugar 200 grams 60 12
3 eggs 2 no 6 36
all-purpose
4 flour 180 grams 65 11.7
5 baking powder 15 grams 330 4.9
6 sea salt 2 grams 20 1
7 whole milk 60 ml 45 2.7
GLAZE
8 lemon 1 30 30
granulated
9 sugar 180 grams 60 10.8
Total 787 1066 176.6

Cost of one portion = 787/80=9

= 176/9=19
51
 Overhead is =1

Final cost of lemon cake = 20

METHOD OF PREPARATION: CAKE

 Preheat the oven to 375°F. Butter and line an 8 ½ x 4 ½-inch loaf pan with parchment.
 In a stand mixer or using a handheld electric beater, cream the butter and sugar
together until pale and fluffy. Add the eggs and beat another minute or two to
thoroughly incorporate them.
 In a small bowl, whisk the dry ingredients until well-mixed.
 Fold half the dry ingredients into the butter-sugar-egg mixture, then half the milk.
Follow with the remaining dry ingredients and then the remaining milk. Using a
rubber spatula, mix with a gentle, but thorough, folding motion until you see no
streaks of flour.
 Pour the batter into the prepared pan and bake for 50–55 minutes.

GLAZE

 Mix the lemon juice and sugar together. I find leaving it in a ceramic container on top
of the stove, so the oven warms it a bit, works well. You want the sugar to dissolve,
and the glaze pours best when slightly warm.
 The glaze is meant to be somewhere between a soaking syrup and a glaze, so don’t
worry if it seems runny. It should be. Remove the cake from the oven and immediately
pierce the top a half-dozen times with a sharp knife.
 Pour on the glaze.
 Let the cake thoroughly absorb the glaze before removing the cake from the pan.

52
 Cake au Yaourt d’Avoine d’Apollonia

Apollonia’s Oat Yogurt Loaf Cake.

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 oat yogurt 180 grams 495 89.1
2 all-purpose flour 150 grams 65 9.7
3 light brown sugar 150 grams 119 17.8
4 eggs 3 no 6 18
5 oil 150 grams 143 21.4
6 lemon 1no 30 30
7 baking powder 5 grams 330 1.6
Total 635 187.6

Cost of one portion = 635/80=7

= 187/7=

Overhead is =1

Final cost of Apollonia’s oat yogurt loaf cake = 20

53
METHOD OF PREPARATION:

 Preheat the oven to 350°F. Generously butter a 9 x 5-inch loaf pan.

 Combine the yogurt, flour and sugar in a large mixing bowl and whisk to combine.
 Add the eggs and whisk to thoroughly incorporate. Add the oil and lemon zest and
whisk to incorporate. Add the baking powder and whisk until you have a smooth,
homogenous batter.
 Pour the batter into the prepared pan and bake for 35–40 minutes, or until a knife
inserted in the center comes out clean. Bring to room temperature on a cooling rack.

54
 Gâteau au Sucre Roux, au Rhum et aux Pépites de Chocolat
Cake with Brown Sugar, Rum and Chocolate Chips

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 unsalted butter 178 grams 500 89
2 cake flour 255 grams 299 67.2
3 baking powder 10 grams 330 3.3
4 brown sugar 120 grams 119 14.2
5 eggs 3 no 6 18
6 vanilla extract 10ml 1300 13
7 Greek yogurt 42 grams 650 27.3
8 chocolate chips 250 grams 585 146.2
Total 865 378.2

Cost of one portion = 865/80=10

= 378//10=37

Overhead is =1.85

Final cost of cake with brown sugar , rum and chocolate chips cake = 38.85

55
 METHOD OF PREPARATION:
 Preheat the oven to 350°F. Generously butter a 10-cup Bundt pan. Set in the fridge
until the butter is cold. Dust with cocoa powder.
 Melt the butter and set aside somewhere warm.
 Place all the dry ingredients in a small mixing bowl and whisk to combine.
 In a larger mixing bowl, combine the eggs, melted butter, honey, vanilla, crème
fraîche and rum. Using electric beaters on low speed, whisk to thoroughly combine.
The purpose is to integrate the ingredients, not add air, so only a minute or two is
necessary.
 Tip the dry ingredients and the chocolate chips into the wet and fold to combine using
a rubber spatula.
 Pour into the prepared pan and bake for approximately 40 minutes, or until a knife
inserted in the center comes out clean. (If you insert the knife into a chocolate chip, try
again.)

56
 Cake à la Farine d’Épeautre au Chocolat et au Café

Spelt Chocolate and Coffee Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 unsalted butter 158 grams 500 79
2 light brown sugar 300 grams 119 57
3 granulated sugar 30 grams 60 1.8
4 vanilla extract 30 ml 1300 39
5 eggs 2no 6 12
6 spelt flour 200 grams 355 67
7 almond flour 100 grams 775 77.5
8 cocoa powder 85 grams 650 55.2
9 baking soda 10 grams 330 3.3
10 sea salt 2 grams 20 1
11 yogurt 15 grams 60 3
12 espresso 178 ml 800 140.24
Total 1108 536.04

Cost of one portion = 1108/80=13

= 536/13=41

Overhead is =2.05

57
Final cost of spelt coffee and chocolate cake = 43.05

METHOD OF PREPARATION:

 Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment or butter it and
dust it with cocoa powder.
 In a stand mixer or using electric beaters, whisk the butter, brown sugar and
granulated sugar until light and fluffy, about 6 minutes. With the mixer running, add
the vanilla and the eggs, one at a time, until fully incorporated.
 Sift half the dry ingredients directly into the wet batter, then fold in half the yogurt.
Repeat. With the mixer on low, whisk in the coffee, and continue to mix until the
batter is perfectly smooth.
 Pour the batter into the prepared pan and bake for 50 minutes, or until a knife inserted
in the center comes out clean. Allow the cake to cool for a few minutes in its pan
before transferring it to a cooling rack to come to room temperature.
 If you’re making the ganache icing, bring the heavy cream to a simmer in a double
boiler. Stir in the honey, espresso powder, and chocolate. Stir until smooth. Remove
from heat and pour over the cooled cake. Wait about 20 minutes for the ganache to set
before serving the cake.

58
 Gâteau Simple au Noisette
Hazelnut Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 unsalted butter 250 grams 500 125
2 granulated sugar 150 grams 60 9
3 light brown sugar 60 grams 119 7.14
4 eggs 4 no 6 24
5 hazelnut flour 50 grams 1999 99.95
6 sea salt 2 grams 20 1
7 baking powder 5 grams 330 1.65
8 crème fraîche 60 grams 197 11.82
9 vanilla extract 15 ml 1300 19.5
10 all-purpose flour 180 grams 65 11.5
Total 772 310.56

Cost of one portion = 772/80=9

= 310/9=34

Overhead is =1.7

Final cost of hazelnut cake = 35.7

59
METHOD OF PREPARATION:

 Preheat the oven to 350°F. Line the bottom of a 9 x 5-inch loaf pan with parchment
and butter the sides.
 Brown the butter in a frying pan until it has the color and nutty fragrance of hazelnuts.
Pour into a mixing bowl and set aside to cool for 10 minutes.
 Add the granulated sugar and brown sugar to the warm-but-not-hot butter and beat
with electric beaters for a few minutes to integrate the ingredients and further cool the
butter. One by one, add the eggs, beating well after each addition. Add the hazelnut
flour, salt and baking powder and beat to combine. Add the crème fraîche and vanilla
and continue to beat until the batter is homogenous and smooth. Using a rubber
spatula, fold in the cake flour, using a decisive but gentle motion, until no streaks of
white remain.
 Pour into the prepared pan and bake for 1 hour, or until a knife inserted in the center of
the cake comes out clean. Due to the brown butter, hazelnut flour and brown sugar, the
cake will be a bit darker than most, so don’t judge doneness by color. Unmold the
cake after about five minutes and allow it to come to room temperature. If not eating
within a few hours, wrap the cake in plastic or store in an airtight container once truly
at room temperature. There’s no need to refrigerate it.

60
 Gâteau à la Cardamome

Cardamom Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 granulated sugar 190 grams 60 11.4
2 eggs 2 no 6 12
3 cardamom 8 grams 4300 34.4
4 baking powder 8 grams 330 2.6
5 sea salt 2 grams 20 1
6 all-purpose flour 150 grams 65 9.75
7 heavy cream 250 grams 250 62.5
Total 608 133.65

Cost of one portion =608 /80=7

= 133/7=19

Overhead is =0.35

Final cost of cardamom cake = 19.35

61
 METHOD OF PREPARATION:
 Preheat the oven the 350°F. Butter an 8 ½ x 4 ½-inch loaf pan and dust with flour.
 In a stand mixer or large mixing bowl, combine the sugar and eggs and beat until pale.
 In a small mixing bowl, combine the dry ingredients and whisk to blend.
 Using a rubber spatula, alternately add the dry ingredients and the cream to the sugar-
egg mixture.
 Pour the batter into the prepared pan and bake for 50 minutes, or until a knife inserted
in the center comes out clean.

62
 Gâteau aux Pommes Classique

Apple Cake—The Classic

INGREIDENTS
SL NO INGREDIENTS QUANTITY RATE/KG COST
1 raisins 280 grams 180 50.4
2 dark rum 30 ml 2000 60
3 apples 200 grams 220 44
4 unsalted butter 130 grams 500 65
5 confectioners’ sugar 112 grams 110 12.3
6 eggs 3 no 6 18
7 all-purpose flour 143 grams 65 9.2
8 salt 2 grams 20 1
9 baking powder 3 grams 330 1
10 apricot jam 15 grams 300 4.5

GLAZE
1 dark rum 15 ml 2000 30
2 confectioners’ sugar 38 grams 110 4.18
Total 968 299.58

63
Cost of one portion = 968/80=11

=299.58 /11=27

Overhead is =0.55

Final cost of apple cake the classic =27.55

METHOD OF PREPARATION: CAKE

 Preheat the oven to 350°F. Line an 8 ½ x 4 ½-inch loaf pan with parchment. Use
enough parchment to create a 3-inch overhang so that the cake can be lifted out of the
pan once baked.
 Place the raisins in a small heatproof bowl. Cover with boiling water, let sit a minute
or two, then drain.
 Bring the rum to a simmer and pour over the raisins. Set aside to macerate while you
prepare the batter.
 Peel and core the apples. Cut them into ⅓- to ½-inch pieces.
 In a stand mixer or using electric beaters, whip the butter until smooth. Pour in the
confectioners’ sugar, a bit at a time, and continue to beat until the mixture is pale and
creamy. One by one, add the eggs, beating after each addition. The mixture should be
homogenous.
 Place a sieve over the mixing bowl and sift in the flour, salt and baking powder. Using
a rubber spatula, gently, but decisively, fold the flour mixture into the egg mixture.
Fold in the raisins and their rum and then the apples.
 Bake the cake for 50–60 minutes, or until a knife inserted in the center comes out
clean. Remove the cake from the oven and set on a cooling rack, but do not remove
the cake from its pan.
 Warm the apricot jam. Strain it, pushing down on the solids. Brush the top of the cake
with the warm strained apricot jam. Set aside to come to room temperature.

GLAZE

 Just before serving, remove the cake from the pan using the parchment overhang.
Discard the parchment. Warm the rum for about 20 seconds in a microwave if it is on
the cold side. Combine the rum and confectioners’ sugar and stir until smooth. Drizzle
the glaze over the cake and serve with a dollop of crème fraiche or scoop of vanilla ice
cream.

64
 Gâteau Normand aux Pommes et au Calvados

Apple and Calvados Cake from Normandy

INGREIDENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 eggs 3 no 6 18
Granulated
2 sugar 400 grams 60 24
3 Oil 180 ml 143 25.74
4 Calvados 80 ml 11739 939
all-purpose
5 flour 390 grams 65 25.3
6 Baking soda 5 grams 300 1.5
ground
7 cinnamon 10 grams 800 8
8 salt 2 grams 20 1
9 ground cloves 2 grams 700 1.4
10 walnuts 250 grams 845 211
11 apples 250 grams 290 72.5
Total 1569 1327.44

65
Cost of one portion = 1569/80=19

= 1327/19=69

Overhead is =0.95

Final cost of apple and calvados cake from normandy =69.95

METHOD OF PREPARATION:
 Preheat the oven to 350°F. Butter a 9-inch springform or a 10-inch cake pan.
 Whisk the eggs and sugar together either by hand, in a stand mixer or with electric
beaters. Add the oil as you would to make mayonnaise: in a thin stream as you
continue to whisk.
 Add the Calvados while continuing to whisk.
 Add the dry ingredients and whisk to incorporate.
 Fold in the walnuts and apples.
 Pour into the prepared pan and bake for 85–90 minutes, or until a knife inserted in the
center comes out clean.

66
 Gâteau aux Baies

Berry Cake

INGREIDENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 cake flour 250 grams 299 74.75
2 baking powder 5 grams 330 1.65
3 sea salt 2 grams 20 1
4 unsalted butter 180 grams 500 90
granulated
5 sugar 200 grams 60 12
light brown
6 sugar 112 grams 119 13.3
7 egg 3 no 6 18
8 limoncello 15 ml 3749 47.23
9 crème fraîche 15 grams 220 3.3
10 blackberries 250 grams 1505 376.2
Total 1029 637.43

Cost of one portion = 1029/80=12

= 637/12=53
67
 Overhead is =0.6

Final cost of berry cake = 53.6

METHOD OF PREPARATION:

 Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with a
round of parchment.
 In a small bowl, combine the flour, baking powder and sea salt. Using a fork, whisk a
bit to integrate. Set aside.
 In a stand mixer at medium speed or using handheld electric beaters, cream the butter,
granulated sugar and brown sugar together until pale and fluffy. Reduce the speed to
medium-low and, with the mixer running, add the eggs, one at a time, then the
limoncello and, finally, the lemon zest.
 Using a rubber spatula, fold in half the dry ingredients, then the crème fraîche, then
the remaining dry ingredients.
 Pour half the batter into the pan. Dot with half the raspberries. Add the remaining
batter, then dot the surface with the remaining berries. Bake for 55–65 minutes, or
until a knife inserted in the center comes out clean. Let sit 10 minutes on a cooling
rack before transferring the cake to a plate. Serve still a tad warm or at room
temperature. This cake takes well to being refrigerated, but its crumb is best the first
day.

STONE FRUIT VARIATION!

To make this an apricot cake, use an equal measure of sliced apricots. Use 2 teaspoons
vanilla extract instead of the limoncello. Or use ¼ teaspoon almond extract or 1 tablespoon
amaretto and 1 tablespoon, if you have it, Abricot de Roussillon. For a peach cake, switch
the liqueur to crème de pèche.

68
 Gâteau Tropical à l’Ananas Caramélisé

Caramelized Pineapple Tropical Loaf

INGREIDENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 unsalted butter 30 grams 500 15
light brown
2 sugar 30 grams 119 3.57
3 pineapple 250 grams 90 22.5
4 vanilla extract 15 ml 1300 19.5
CAKE
5 unsalted butter 75 grams 500 37.5
confectioners’
6 sugar 130 grams 110 14.3
7 honey 15 grams 400 6
8 egg 3 6 18
9 heavy cream 15 grams 250 3.75
10 milk 15 ml 54 1
11 cake flour 200 grams 65 13
12 baking powder 10 grams 330 3.3
13 salt 2 grams 20 1
14 flaked coconut 250 grams 200 50
Total 1040 208.42

69
Cost of one portion = 1040/80=13

= 208/13=16

Overhead is =0.8

Final cost of caramalized pineapple tropical cake = 16.8

METHOD OF PREPARATION:

 Preheat the oven to 335°F. Butter a 9 x 5-inch loaf pan and dust it with flour or line it
with parchment.
 In a good-sized skillet, melt the butter over medium heat and stir in the granulated
sugar. Add the pineapple and toss to coat. Sauté the fruit until the sugar starts to turn
golden and the edges of pineapple take on a darker hue, about 5–7 minutes. Remove
from heat. Stir in the lime zest and rum.

CAKE

 In a stand mixer or using handheld electric beaters, cream the butter and
confectioners’ sugar together until smooth and fluffy. With the mixer still running, add
the honey, then the granulated sugar, then, one by one, the eggs, heavy cream and milk
and beat until smooth. Fold in the flour, baking powder and salt. Fold in the
caramelized pineapple and its sugar-butter mixture. Fold in the toasted coconut.
 Pour the batter into the prepared pan and bake for 50 minutes, or until a knife inserted
in the center comes out clean. Let cool to room temperature.
 Notes: Using toasted coconut flakes adds a little crispy-crunch, while shredded
coconut seems to merge harmoniously with the batter. Consider doubling the
caramelized pineapple and saving half to stir into morning yogurt. To toast the
coconut, spread it out on a baking sheet and toast in the preheated oven for 5 minutes.
Set aside for 5 minutes to cool before using.

70
 Gâteau au Citron et à la Menthe

Lemon Mint Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 unsalted butter 250grams 500 125
2 light brown sugar 120 grams 119 14.29
3 egg 4 no 6 24
4 all-purpose flour 180 grams 65 11.7
5 almond flour 60 grams 1250 75.3
6 baking powder 10 grams 330 3.3
7 salt 2.5 grams 20 1
8 milk 119 grams 54 6.4
9 lemons 2 no 30 30
10 mint leaves 100 grams 153 15.3
11 unsalted butter 250 grams 500 125
12 confectioners’ sugar 227 grams 110 24.9
13 lemon juice 15 ml 415 6.2
Total 1333.5 462.39

71
Cost of one portion = 1333/80=16

= 462/16=28

Overhead is =0.8

Final cost of lemon mint cake = 28.8

METHOD OF PREPARATION: CAKE

 Preheat the oven to 375°F. Line a 9-inch cake pan with a round of parchment and
butter the sides of the pan.
 In a stand mixer or using electric beaters, cream the butter and brown sugar together
until the color is light and the texture is fluffy. Add the eggs one at a time, beating
well after each addition.
 In a separate bowl, combine the all-purpose flour, almond flour, baking powder and
salt. Add this to the butter mixture in three batches, alternating with the milk and
beating after each addition to combine. Stir in the zest and the mint.
 Pour the batter into the prepared pan and bake for 45–60 minutes, or until a knife
inserted in the center comes out clean. Allow the cake to come to room temperature
before icing it.

ICING

 Cream the butter on low speed in a stand mixer or using electric beaters. Keeping the
mixer running, slowly add the confectioners’ sugar. Once combined, increase the
speed to medium and beat until the mixture is light and fluffy. Sprinkle with the lemon
juice and beat for another minute to incorporate. Spread the icing with an offset
spatula over the surface of the cake.

72
 Gâteau de Semoule, à l’Huile d’Olive, Yaourt et Mandarine
Semolina, Olive Oil, Yogurt and Tangerine Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 oranges 100 grams 70 16
2 granulated sugar 100 grams 60 6
3 semolina flour 163 grams 110 17.9
4 baking soda 3 grams 300 1
5 baking powder 5 grams 330 1.6
6 sea salt 2 grams 20 1
7 egg 3 no 6 18
8 extra-virgin olive oil 119 grams 1330 158.2
9 whole yogurt 230 grams 60 13.8
10 vanilla extract 5 grams 1300 6.5
Total 727 240

Cost of one portion = 727/80=9

= 240/9=26

Overhead is =0.45

Final cost of semolina, olive oil, yogurt and tangerine cake = 26.45
73
 METHOD OF PREPARATION: CAKE
 Preheat the oven to 350°F. Butter a 9-inch springform pan and place a round of
parchment on the bottom.
 Combine the tangerine zest and granulated sugar in a small mixing bowl. Using your
fingertips, rub them together to distribute the citrus oils through the sugar.
 In another small mixing bowl, whisk the dry ingredients together.
 In a stand mixer or using handheld electric beaters, beat the zesty sugar and eggs until
light and fluffy.
 Add the olive oil, yogurt and vanilla and mix until homogenous. Reduce the speed to
low and incorporate the dry ingredients.
 Mix until no streaks of flour remain. Pour the batter into the prepared pan and bake for
45–55 minutes, or until a knife inserted in the center comes out clean. Set aside until it
is warm, but no longer hot to the touch, about 20 minutes.
 Undo the sides of the pan and slide the cake onto a cake plate.
 GLAZE
 Whisk together the confectioners’ sugar and tangerine juice until perfectly smooth.
Drizzle the glaze over the cake’s surface or, for a neater appearance, brush it on. Serve
at room temperature with a dollop of crème fraîche. Thanks to the olive oil, this cake
keeps well overnight at room temperature, wrapped or in a cake dome.

74
 Gâteau d'opéra
Opera Cake

INGREIDENTS
SL NO INGREDIENTS QUANTITY RATE/KG COST
1 almond flour 122 grams 1250 152.5
2 confectioners' sugar 90 grams 110 9.9
3 all-purpose flour 31.25 grams 65 2.27
4 egg 3 6 18
5 superfine sugar 50 grams 60 3
6 butter 10 grams 400 4
Coffee Syrup
7 instant espresso powder 5 grams 650 1
8 water 25 ml 20 0.5
9 Sugar 50 grams 60 3
10 Brandy 15 ml 1220 18.3
French Coffee Buttercream
11 instant espresso powder 5 grams 650 3.25
12 granulated sugar 150grams 60 9
13 egg 4 6 24
14 unsalted butter 227 grams 500 113.5
Chocolate Glaze and Topping
15 unsalted butter 90 grams 500 45
16 semisweet chocolate 210 grams 825 173.25
Total 1084.25 580.47

75
Cost of one portion = 1084.25/80=13.55

= 580/13.55=42.80

Overhead is =1

Final cost of opera cake = 43

METHOD OF PREPARATION

 Jaconde Sponge
 Preheat the oven to 450F. Lightly grease a 17×11 jelly roll pan and line it with
parchment; grease the paper (alternatively, use a Silpat and grease the mat).
 Using a stand mixer fitted with the paddle attachment, beat the almond flour,
confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined. Stop
to scrape down the sides of the bowl as necessary.
 In a separate bowl, whip the egg whites and fine sugar with an electric hand mixer
until a thick, glossy meringue forms. Gently fold the meringue into the almond
mixture. Add the melted butter and gently fold again, being careful not to deflate the
batter. Pour into the prepared baking pan; spread evenly using an offset spatula. Bake
for 5-7 minutes, or until the cake springs back when pressed in the center. Remove
from the oven and let cool slightly. The cake should pull away from the sides of the
pan, but if it doesn’t, run a knife between the cake edge and the pan to loosen the
sponge.
 Invert the cake onto a wire rack and carefully peel away the parchment or silicone
liner. Conservatively trim away the browned edges of the cake using a small sharp
knife. Set aside to cool completely.
 Coffee Syrup
 Stir together the espresso powder and 1 tablespoon of the water. Stir until dissolved.
Add the remaining water to a saucepan along with the granulated sugar. Bring to a boil
and stir until the sugar is melted. Remove from the heat and stir in the espresso and
brandy or cognac. Let cool to room temperature.

 French Coffee Buttercream

 Stir together the espresso powder and 1 tablespoon water until the powder is
dissolved. In a saucepan, bring the sugar and remaining water to a boil, stirring until
the sugar is dissolved. Clip a thermometer to the side of the pan and bring to a boil
without stirring. Wash down any crystals that may form on the sides of the pan using a
76
 pastry brush dipped in cold water. Cook, and bring to 238°F (soft ball candy stage)
and remove from the heat.
 Beat egg yolks in the bowl of an electric mixer fitted with the whip attachment for 1
minute. With the mixer running, add the hot sugar syrup to the yolks in a slow fine
stream (avoid getting the syrup on the sides of the bowl, aim for the middle). Add the
dissolved espresso mixture and beat at high speed until completely cooled. The
mixture may look liquid and not at all like buttercream. This is normal. When the
mixing bowl is cool to the touch, switch to the paddle attachment and, with the mixer
running, add butter pieces one at a time. The mixture may begin to look curdled – this
is normal, keep going. When all of the butter has been added beat on high speed until
the mixture comes together in a thick, creamy mass of silky buttercream. Cover and
set aside.
 Chocolate Glaze and Topping
 In a large microwave-safe bowl, melt the butter and 6 oz. of the chocolate together
(reserve remaining 2 tablespoons/1 oz. of chopped chocolate), about 1 to 1 minute 30
seconds in a standard household microwave. Use a whisk to gently stir the mixture
smooth. Add the remaining 2 tablespoons of chocolate and whisk until melted. Let
stand at room temperature until thickened to spreading consistency, or speed setting by
refrigerating. Stir the mixture often if refrigerating.

 Assemble the Cake

 Cut the cake evenly into thirds (I recommend using a ruler). Place a layer on a serving
plate and use a pastry brush to apply an even layer of the coffee syrup. Spread half of
the French buttercream over the soaked sponge. Top with a second layer of sponge
and brush it with the coffee syrup. Spread half of the chocolate glaze over the soaked
sponge. Top with the remaining sponge cake and brush with coffee syrup. Add the
remaining French buttercream and spread to the edges. Chill the cake until the
buttercream is firm, about 30 minutes.
 Reheat the remaining chocolate glaze in the microwave for about 15 seconds or until
shiny and pourable but not hot. Pour the glaze over the top of the cake and spread
evenly. Chill until firm.
 When the cake is firmed, trim away the edges of the cake to neaten. Cut slices evenly
into fingers (about 2 inches wide). Decorate as desired, gold laurel instructions follow.

77
 Gâteau aux Figues sans Farine

Gluten-Free Fig Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 heavy cream 180 grams 230 41.4
2 mascarpone 250grams 270 67.5
3 sugar 170 grams 60 10.2
4 egg 4 no 6 24
5 almond flour 300 grams 1250 375
6 cornstarch 30 grams 37 1.1
7 salt 2 grams 20 1
8 black figs 100 grams 1099 109.9
9 orange 100 grams 70 7
Total 1136 637.1

Cost of one portion =1136 /80=14.2

= 637.1/14.2=44.8

Overhead is =1

Final cost of gluten free fig cake = 45

78
METHOD OF PREPARATION:

 Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan or cast-
iron skillet and lay a round of parchment on the bottom. Or line a 9 x 13-inch
baking dish with parchment. In a stand mixer or using electric beaters, beat the
cream and mascarpone together.
 Add the sugar and beat to integrate. Add the eggs, one at a time, beating after
each addition, then beat in the zest. Using a rubber spatula, fold in the dry
ingredients.
 Cut the figs into quarters, remove and discard the tough stem, and arrange them
skin side down in the prepared pan. Pour the batter over the figs and bake for
30–40 minutes, or until a knife inserted in the center of the cake comes out
clean. Serve while still warm and pass a bowl of crème fraîche or a pint of
vanilla ice cream.

79
 Un Grand Gâteau à l’Orange
A Great Big Orange Cake

INGREIDENTS

SL
NO INGREDIENTS QUANTITY RATE/KG COST
1 unsalted butter 250 grams 500 125
granulated
2 sugar 500 grams 60 30
3 egg 6 no 6 36
4 oranges 150 grams 70 10.5
5 crème fraîche 250 grams 197 49.25
6 Grand Marnier 15 grams 3690 55.3
all-purpose
7 flour 390 grams 65 25.3
8 baking powder 5 grams 330 1.6
9 salt 2 grams 20 1
SYRUP
10 lemon juice 15 ml 225 3.3
11 sugar 100 grams 60 6
12 Grand Marnier 15 grams 3690 55.3
Total 1692 398.55

80
Cost of one portion = 1692/80=21.15

= 398/21.15=18.81

Overhead is =1.05

Final cost of a great big orange cake = 19.86

METHOD OF PREPARATION:

 Preheat the oven to 350°F. Generously butter a 12- to 15-cup Bundt pan, such as
the Anniversary Bundt from NordicWare. Anything smaller, and the batter will
spill over. In a stand mixer or using electric beaters, cream the butter and sugar
until truly pale and fluffy. Keeping the mixer running, add the eggs, one or two
at a time. Continue whisking until the mixture is perfectly smooth.
 Add the zest and the crème fraîche and whisk until incorporated. Add the
Grand Marnier and combine. Turn the mixer to low and add the flour, baking
powder and salt in two batches. Beat until no streaks of flour are visible. Pour
the batter into the prepared pan and bake for 60–70 minutes, or until a knife
inserted into the cake comes out clean. Allow to cool for five minutes.
 SYRUP
 Combine the orange and lemon juice with the sugar in a small saucepan and
warm over low heat until the sugar has dissolved. Off heat, stir in the Grand
Marnier.
 Give the cake a dozen or so pricks with the tip of a sharp knife. Pour the syrup
over the cake and set aside to absorb for 20 minutes. Invert onto a cake plate. If
the cake doesn’t easily unmold, simply let it sit upside down on the plate for
another 5 minutes or so.
 Allow the cake to come fully to room temperature, then cover with a cake dome
or plastic wrap if not serving right away. Serve plain, at room temperature.

81
 Gâteau aux Bananes Moelleuses

Moist Banana Bread

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 ripe bananas 400 grams 39 15.6
2 whole coconut milk 120 ml 375 45
3 grated lime zest 10 ml 130 1.3
4 lime juice 15 ml 225 3.37
5 all-purpose flour 220 grams 65 14.3
6 baking powder 5 grams 330 1.6
7 baking soda 5 grams 300 1.5
8 butter 120 grams 400 48
9 granulated sugar 200 grams 60 12
10 dark rum 10 ml 1750 192.5
11 macadamia nuts 120 grams 3999 478.8
12 coconut extract 80 ml 1000 80
Total 1305 893.97

Cost of one portion = 1305/80=16

= 893/16=55

Overhead is =2

82
Final cost of Moist Banana Bread = 57

METHOD OF PREPARATION:

 Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan and place a rectangle of
parchment on the bottom. Pureé the bananas in a food processor. You will need
1 ¼ cups for this recipe. Shake the can of coconut milk to combine the creamy
part with the watery part.
 In a small mixing bowl, whisk the banana puree with the coconut milk, lime
zest and juice until well combined. In another mixing bowl, whisk the flour,
baking powder and baking soda until well combined. In a third, larger mixing
bowl, beat the butter and sugar until light and fluffy. Add the egg and beat again
to combine.
 Add the rum and the coconut extract, if using, and, again, beat to combine. Fold
in the dry ingredients and the wet ingredients until no streaks of flour remain.
Fold in the macadamia nuts, if using. Pour the batter into the prepared pan and
bake for 1 hour, or until a knife inserted in the center of the cake comes out
clean.
 Let the cake cool for 10 minutes before unmolding it. If you can, wait an hour
before serving it to allow the flavors to bloom. This cake keeps well at room
temperature, wrapped in a clean tea towel, or in the fridge, wrapped in plastic.

83
 Gâteau Ispahan de Dorie et Pierre

Dorie and Pierre’s Ispahan Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 rose syrup 45 ml 221 10.2
2 whole milk 30 ml 54 1.6
3 almond flour 200 grams 110 22
4 sugar 114 grams 60 6.84
5 egg 1 no 6 6
6 granulated sugar 30 grams 60 1.8
7 unsalted butter 180 grams 500 90
8 rose extract 10 ml 450 4.5
9 all-purpose flour 68 grams 65 4.42
10 raspberries 250 grams 2221 555.2
Total 957 702.56

Cost of one portion = 957/80=11

= 702/11=63

Overhead is =3

Final cost of Dorie and Pierre’s Ispahan Cake = 63

84
METHOD OF PREPARATION:

 Preheat the oven to 350°F. Generously butter a 9 x 5-inch loaf pan and lightly
dust it with flour.
 In a small bowl, combine the rose syrup and milk. Set a sieve over a medium-
sized mixing bowl and sift in the almond flour and confectioners’ sugar. Whisk
to combine.
 Using a large mixing bowl and electric beaters or a stand mixer, beat the egg
whites until they just start to hold their shape, then gradually add the granulated
sugar, beating until the whites hold firm, glossy peaks. (If you need the mixer
bowl, gently slide the whites into another bowl. There’s no need to wash the
bowl.) Combine the butter and almond flour mixture in the now-empty mixer
bowl or another large mixing bowl and beat at medium speed for 3 minutes, or
until very smooth.
 Leaving the beater on medium, add the egg yolks, one at a time, beating for 1
minute after each addition. Add the rose-flavored milk and the extract and beat
for 1 minute more. Stir one-quarter of the egg whites into the batter to lighten it.
Then, using a rubber spatula and a light but quick touch, alternately
 fold the remaining whites and the all-purpose flour into the batter. Pour one-
third of the batter into the prepared loaf pan and spread to even it. Make three
rows of berries down the length of the pan—don’t let the berries touch the side
of the pan—then cover with another third of batter. Make three more rows of
berries, then carefully cover these with the last of the batter. Reduce the oven
temperature to 300°F and bake the cake for 55–65 minutes, or until a knife
inserted in the center comes out clean.
 The top of the cake will be a lovely brown and feel springy to the touch, and
the cake will have started to pull away from the sides of the pan. Transfer the
cake to a cooling rack for about 3 minutes, then unmold it, invert it and let it
cool to room temperature on the rack.
 A note on ingredients: Rose syrup—not rose water!—and rose extract are both
needed. Once you’ve got an open bottle of rose syrup in your fridge, however,
you’ll find yourself pouring it into lemonade, onto strawberries, over ice cream
and maybe adding a small shot to a glass of sparkling wine.

85
 Gâteau Breton

Breton Butter Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 unsalted butter 250 grams 400 100
2 egg 5 no 6 30
3 sugar 200 grams 60 12
4 dark rum 30 ml 1750 52.5
5 cake flour 120 grams 299 35.58
6 baking powder 5 grams 330 1.6
7 salt 2 grams 20 1
8 milk 15 ml 54 1
Total 622 233.68

Cost of one portion = 622/80=7

= 233/7=33

Overhead is =1

Final cost of Breton Butter Cake = 34

86
METHOD OF PREPARATION:
 Line an 8-inch springform pan or 9-inch fluted tart pan with a round of
parchment. In a large mixing bowl, cream the butter and sugar together using
handheld electric beaters for roughly 4 minutes, until pale but not fluffy.
 The idea isn’t to incorporate large amounts of air into the cake as it is meant to
be dense and decadent. One by one, beat in the five egg yolks until all are fully
incorporated. Add the rum and beat to combine. Place a sieve over the mixing
bowl and sift in the all-purpose flour, cake flour, baking powder and salt. Give
the mixture a quick fold with a rubber spatula, then beat briefly on low until no
streaks of flour remain. Transfer the batter—it will be thick and tacky—to the
baking pan. Cover with plastic wrap. Use the palm of your hand to lightly
smooth the top. Refrigerate for 30 minutes. Preheat the oven to 350°F.
 Lightly whisk the whole egg with the milk. Remove the pan from the fridge,
discard the plastic wrap and, using a pastry brush, brush the top of the cake with
the egg wash. Drag the tines of a fork across the surface in a crisscrossing
diamond pattern. Give the cake another light brushing of egg wash. Bake for 20
minutes, then reduce the heat to 325°F and bake for another 15–20 minutes, or
until the cake is a rich golden brown and the edges have started to pull away
from the sides of the pan.
 Allow the cake to cool in the pan for 5 minutes before moving it to a cake plate.
Your slices will be neater if you slice the cake while still warm. The cake can be
eaten warm or at room temperature. Serve with a generous dollop of crème
fraîche.
 JAM VARIATION: If you’d like to try this with a layer of jam, fill the prepared
tart pan with half the batter, freeze for 10 minutes, add ¾ cup of jam, freeze for
another 10 minutes and add the final layer of batter. It will need 45 minutes total
baking time.

87
 Gâteau Breton aux Amandes

Breton Butter Almond Cake

INGREIDENTS

SL NO INGREDIENTS QUANTITY RATE/KG COST

1 unsalted butter 284 grams 400 13.3
2 superfine sugar 150 grams 60 9
3 egg 4 no 6 24
4 almond flour 50 grams 1250 62.5
5 dark rum 30 grams 1750 52.5
6 vanilla extract 5 grams 1300 6.5
7 milk 30 grams 54 1.6
8 cake flour 120 grams 299 35.8
9 salt 2 grams 20 1
10 all-purpose flour 120 grams 65 7.8
Total 791 214

Cost of one portion = 791/80=9

= 214/9=23

Overhead is = 1

Final cost of Breton Butter Almond Cake = 24

88
METHOD OF PREPARATION:

 Preheat the oven to 325°F. Butter a 9- or 9 ½-inch fluted tart pan with a
removable bottom. In a stand mixer or using handheld electric beaters, cream
the butter and sugar at medium speed until pale and smooth. With the mixer still
running, add the egg yolks, one at a time, until incorporated.
 Add the almond flour, rum, vanilla and 1 tablespoon of the milk and continue to
beat until homogenous, about a minute. Turn the mixer speed to low and add
half the cake flour and the salt, mix to combine, then add the remaining cake
flour. Remove the bowl from the stand and, using a rubber spatula, fold in the
all-purpose flour in two steps, until no streaks of flour are visible. Fold in the
remaining tablespoon of milk.
 Pour the batter into the prepared tart pan and refrigerate for 5 minutes. Using a
pastry brush, lightly paint the cake with the beaten egg. Using the tines of a
fork, draw a crisscross pattern over the surface of the cake. Bake for 35–45
minutes, or until the cake is a rich golden brown.
 Transfer to a cooling rack for 15 minutes before removing the cake from the
pan. Allow to come to room temperature. If not serving right away, cover with a
cake dome and keep at room temperature. A small dollop of crème fraîche adds
a cool tang.

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Questioner/ Analytical data

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 Finding

I conducted the survey with 82 random people in the above-mentioned Questioners.

The following are some finding of my Project Survey

 Gender: Mostly male and female.
 Age: Range from 14 to 56 years.
 Profession: Various professions including students, chefs, teachers, hoteliers,
and more.
 Flavor Preference: A wide range of flavor preferences, including chocolate,
blueberry, vanilla, pineapple, butterscotch, and more.
 Egg Preference: Some prefer egg in their cakes, while others prefer eggless
cakes.
 Cream Preference: Whipped cream, buttercream, and other types of cream are
mentioned.
 Preferred Bakery: Various bakeries in Bengaluru.
 Cake Type: Preferences for different cake types like honey cake, cheese cake,
and more.
 Gluten-Free and Sugar-Free: Some prefer gluten-free and sugar-free cakes.
 Concept of Healthy Cakes: Mixed responses to whether the concept of healthy
cakes is logical.
 Customized vs. Regular Design Cakes: Preferences for both customized and
regular design cakes.
 Important Factors: Factors like price, quality, and flavor are considered
important while buying cakes.
 Fresh Fruits in Cake Filling: Preferences for seasonal fresh fruits in cake filling.
 Occasions for Cake: Cakes are consumed during occasions or occasionally.
 Ordering Method: Shop outlet, Swiggy, Zomato, or home bakers.
 Flavors Associations: Various Flavors like chocolate, blueberry, and more are
mentioned.

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 Bibliography

Referred from the E-books:

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Training Certificate

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 Annexure
 Conducted 20 Questioners
 Above mentioned are some finding of my Project Survey
 I collected the survey with 82 people with mixed age category.

I went for the training in the BLISS BAKE HOUSE and completed my project
training, attaching some image that I have taken from there.

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 Conclusion

It was a great learning experience for me while working on this project.

This cake (GATEAU) project has been a delightful journey of creativity, precision,
and passion. From conceptualizing the design to mastering the baking techniques,
every step was infused with dedication and enthusiasm. The end result is not just a
visually appealing masterpiece but a testament to the artistry and effort poured into it.
This project has not only enhanced my baking skills but also taught me the importance
of patience, teamwork, and attention to detail. As I Savor the sweet success of my
endeavours, I was reminded that the joy of baking goes beyond the taste – it's a blend
of creativity and heart. Here's to many more delectable creations in the future!"

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