Cakes included are stated below.
Delicate creamy ice-cream-like mousse with real vanilla seeds, totally like your favorite childhood ice cream! Sponge with the sourness of yogurt, crunchy yogurt layer with caramelized waffle and taste of summer inside – red berry confit.
Yogurt sponge with vanilla
Crunchy yogurt layer
Red berry confit
“Vanilla Ice cream” mousse
Mint here is only in one layer, but the whole cake is filled with its freshness! Next, you feel sourness of limes and raspberries and very light raspberry sponge on a raspberry puree base. Its color is natural too! The cloud of white chocolate and lime mousse completes the composition. It doesn’t make the cake heavy and super sweet at all, – it just balances the taste.
Raspberry Dacquoise sponge
Raspberry ganache with fresh raspberries
Lime and fresh mint cremeaux
White chocolate mousse with lime
The most unexpected and original combination: raspberry with figs and port wine aftertaste, beetroot sponge with a little bit of chocolate, creamy layer with a touch of caramel and mousse with marzipan and Amaretto liqueur.
Fig and raspberry confit
Fluffy, juicy, sunny; its look, aroma, and taste – like a bowl of fresh exotic fruits! Mango, passion fruit. pineapple…A little coconut for balance. And super delicate mousse on meringue base, with an incredibly bright taste.
Coconut Dacquoise sponge
Crunchy layer with coconut and passion fruit crispies
Mango, passion fruit and pineapple confit
Mango and passion fruit mousse
Gianduia is a mixture of hazelnut praline and milk chocolate. Basically, it’s the same Nutella, but hard. This cake is the contrast of sweet and sour: moist caramel sponge, light hazelnut, milk chocolate, and caramel mousse and two different layers of apricot.
Gianduia caramel mousse
Nutty and fragrant hazelnut sponge with a soft salted caramel layer on top, thin blackberry layer, which slightly contrasts the sweetness and delicate cream cheese mousse.
Cream cheese mousse
Whole Ireland in this cake layer combination! Sweet, chocolate-coffee cake, with a noticeable taste of Irish cream liqueur. Deep-chocolate sponge on stout base with a crunchy layer on top leaves no one indifferent! No taste of beer – just texture and super rich taste!
Chocolate sponge on stout base
Chocolate crunchy layer
Coffee cremeaux with Irish cream liqueur
Chocolate mousse with Irish cream liqueur
For those, who like very sour cakes, but with expressive chocolate taste. Blackcurrant mousse – saturated, sour, fluffy; rich chocolate-blackcurrant cream layer, fresh blackcurrant confit, and super chocolate sponge.
Blackcurrant and chocolate cremeaux
Unique original recipe of unbelievably tasty Creamcheese, mint, passion fruit, berries & sable.
Sable Breton with Fleur de Sel
Passion fruit & fresh mint cremeaux
All you need to know about mousse cakes if you never made them or you are a beginner!
In this class you will learn:
Cake you will learn consist of: Almond sponge, Berry confit, White chocolate mousse with spices
VIDEO RECIPE: Lemon Honey Mousse Cake. You will learn how to make tasty mousse cake, and also mirror glaze!
Cake composition: Honey layers, Crunchy layer, Lemon cream, White chocolate mousse
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All you need to know about mousse cakes if you never made them ar you are a beginner!
In this class you will learn:
If you want video class about this recipe and technique, buy it here.
Unique original recipes of unbelievably tasty Entremet Mousse cakes. 8 perfect cakes — premade menu for your pastry shop or home bakery!
Read cake description below.
Unique original recipe of unbelievably tasty Earl Grey tea, pear, chocolate & hazelnut Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.
Chocolate and hazelnut sponge with pear pieces
Chocolate cremeaux with pear liquor
Pears in syrup
Earl Grey mousse
Unique original recipe: Raspberry, mango, passion fruit & vanilla Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.
Almond dacquoise sponge
Crunchy layer with coconut and passion fruit
Passion fruit confit with mango pieces and raspberries