4
Cakes and tortes
mins.
Cake, ring cake (chocolate, carrot, nut, etc.)
165–175
yes
50–65
2
Torte (chocolate, carrot, nut, etc.)
170–180
yes
45–55
2
Linzertorte
170–180
yes
45–55
2
Whisked sponge cake
180–190
yes
30–40
2
Roulade/Swiss roll
190–200
yes
7–10
2
180–190
yes
8–12
1 + 3
Short crust pastry case, baked blind
190–200
yes
20–25
2
Fruit tart with short crust pastry
180–190
yes
45–55
2
170–180
yes
45–55
2
Raisin bread, yeast ring, hazelnut plait
180–200
yes
35–45
2
Luzerner Lebkuchen (gingerbread)
170–180
yes
60–70
2
Tray-baked cake
180–190
yes
20–30
2
Apple strudel
190–200
yes
30–35
2
Cake topped with meringue
130–150
yes
25–35
3
Japonaise base (thin nut meringue base)
150–170
yes
20–30
2
140–160
yes
20–30
1 + 3
˚C