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Advanced Pastry Practice: making Citronello mousse cake
Enjoy making bright and delicious mousse cake
Open class, starts on December 20th at 14:00 London time

Advanced Pastry Practice: making Citronello mousse cake

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citronello mousse cake
Prepare professional recipes
and assemble them into one stunning cake
1. Make a gelatine mass
2. Prepare a Neutral glaze (nappage)
3. Make a lemon curd
4. Prepare a lemon and poppy seed sponge
5. Make a cream cheese Chantilly
6. Pipe out the lemon curd onto the sponge
7. Make a cream cheese mousse with vanilla
8. Assemble and unmold the cake
9. Prepare a chocolate decor
10. Make a lemon gel
11. Prepare spraying mixture for velour
12. Make a velour coating
13. Decorate the cake

DURING THIS LIVE CLASS YOU WILL

Ingredients:
· White chocolate 34%
· Sugar
· Whipping cream 35%
· Cream cheese
· Egg yolks
· Lemon juice (≈ 3 lemons)
· Deodorized cocoa butter
· Pastry flour (8-10% protein)
· Whole eggs (without shells)
· Milk
· Olive oil
· Glucose syrup
Lemon curd:
Sponge:
· Silicone spatula
· Small and medium bowls
· Whisk
· Sieve
· 2 cake rings d = 14 cm
· Tray with a silicone mat
· Foil
· Scales
· Plastic scraper
· Zester
Mousse and cream:
· Cutting board, silicone spatula
· Scales, scissors
· Hand blender, plastic scraper
· 2 bowls, knife
· Planetary mixer with a whisk attachment
· Infrared thermometer
· Measuring cup, cling film
· piping bag with a round tip d=11 mm

TOOLS AND INGREDIENTS

The tools you need to make the Citronello cake:
The ingredients you need to make the Citronello cake:
· Saucepan
· Silicone spatula
· Zester
· Whisk
· Hand blender
· Measuring cup
· Sieve
· Bowl
· Cling film
Grams:
352
289
200
177
144
135
124
87
87
79
57
55
Ingredients:
· Egg whites (pasteurized)
· Inverted sugar (or honey)
· Icing sugar
· Poppy seeds
· Lemon zest (≈ 3 lemons)
· Pectin NH
· Gelatin powder 200 Bloom
· Baking powder
· Salt
· Citric acid
· Water-soluble yellow food colorant
· Fat-soluble white food colorant
· Vanilla pod
Grams:
53
42
42
20
8
8
6
3,5
1,2
0,35
1 pckg
1 pckg
1 pc
Assembling:
· Heat gun
· Knife
· Mold d=16 cm and h=4,5 cm
· Tray
· Silicone spatula
· Scales
· Small offset spatula
· Large saucepan
Decorating:
· Tray, cutting board
· Silicone spatula
· Infrared thermometer
· Large and small offset spatulas
· Metal scraper, strainer, knife
· Infrared thermometer
· Hand blender, cake base
· Planetary mixer with a whisk attachment
· Piping bag with a Saint Honore tip

Coating:
· Sieve
· Compressor with a spray gun
· Saucepan
· Silicone spatula
· Whisk
· Infrared thermometer
· Strainer

MEET YOUR PASTRY CHEF

Oleksandr Trofimenkov

  • KICA Academy Brand Chef and Pastry Lab leader
    • Leading French Pastry School Ecole Ducasse ENSP graduate
    • Opened and managed a large pastry production in Dubai, UAE
    aleksandr trofimenkov

    STUDENT REVIEWS OF OUR CLASSES:

    The class starts on December 20th at 14:00 London time
    SIGN UP FOR THE OPEN CLASS
    Check what time the class starts in your city here
    Get the recipe, ask questions and learn how to make a Citronello mousse cake!
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