Impress your family or clients with the exquisite mousse cake!
Open class, starts on November 16th at 14:00 London time

Advanced Pastry Practice: making Equador cake

equador cake
Impress your family or clients with the exquisite mousse cake!
Open class, starts on November 16th at 14:00 London time

Advanced Pastry Practice: making Equador cake

equador cake
Sign up now and get access to
a free recipe for Candied pistachios in your personal account at KICA learning platform!

As a result of this OPEN class

You are going to receive 8 professional recipe-formulas for your pastry creations!
1. Chocolate sponge cake
2. Chocolate shortbread
3. Neutral gel
4. Crumble
5. Crispy layer
6. Cremeux
7. Praline
8. Whipped ganache
equador cake
TOOLS & INGREDIENTS

Sponge:

Mousse:

  • Whisk
  • Heat-resistant silicone spatula
  • Plastic or metal bowl 1L
  • Saucepan 1L
  • Accurate 0,1 gram scales
  • Probe thermometer
  • Piping bag

Assembling:

    TOOLS AND INGREDIENTS

    The tools you need to make the Equador mousse cake:
    The ingredients you need to make the Equador mousse cake:
    • Heat-resistant silicone spatula
    • Knife, parchment paper
    • Large offset spatula
    • Fine strainer/sifter
    • Large mesh sieve, whisk
    • Plastic or metal bowl 1L
    • Accurate 0,1 gram scales
    • Probe thermometer
    • Flexipan mat 38 x 58 cm
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    Ingredients:
    · Egg whites
    · Butter 82%
    · Sugar
    · Egg yolks
    · Powdered sugar
    · Eggs (whole)
    · Salt
    · Gelatine 200 bloom
    · Milk 3.2%
    · Cream 35%
    Grams:
    82
    132
    457
    102
    40
    20
    3.3
    4
    190
    657
    Ingredients:
    · Pectin X58 (or NH)
    · Coffee beans
    · Praline
    · Cocoa-powder
    · Almond flour
    · Flour for general use
    · Baking powder
    · Milk chocolate 40%
    · Dark chocolate 70%
    · White chocolate 33%

    Grams:
    7
    46
    60
    38
    138
    166
    1
    20
    352
    100

    • Knife, paper towels
    • Serrated knife
    • Pastry brush, piping bag
    • Large offset spatula
    • Open Star piping tip d=12 mm
    • Plastic scraper, Cutting board
    • Silicone baking mat
    • Parchment paper

    MEET YOUR PASTRY CHEF

    Aleksandr Trofimenkov

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

      STUDENT REVIEWS OF THIS OPEN CLASS:

      MORE REVIEWS

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