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Lemon individual mousse cake by Dinara Kasko

Ask Chef Dinara Kasko all your questions and learn how to make a bright Lemon mousse cake!

Open class, starts on May 31th at 14:00 London time

All about mousse cakes. Making Lemon
INDIVIDUAL cake.

Lemon individual mousse cake by Dinara Kasko

Ask Chef Dinara Kasko all your questions and learn how to make a bright Lemon mousse cake!

Open class, starts on May 31th at 14:00 London time

All about mousse cakes. Making Lemon
INDIVIDUAL cake.

00:15:00
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Min
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Lemon individual mousse cake by Dinara Kasko
Learn how to make a delicious individual mousse cake and cover it perfectly with velour!
1. Make the Lemon individual cake mold
2. Prepare a neutral glaze
3. Make a sponge
4. Prepare a shortbread
5. Make lemon crémeux
6. Make mint crémeux
7. Prepare a mousse
8. Assemble the individual mousse cake
9. Make chocolate velour
10. Unmold, coat and decorate the cake
DURING THIS OPEN CLASS YOU WILL
Ingredients:
· Powdered gelatin
· Bloom
· Almond powder
· Baking powder
· Butter 82%
· Citric acid
· Cocoa butter
· Egg whites
· Egg yolks
· Flour 9-10.5% protein
· Glycerin
· Glucose syrup
    Making the sponge:
    Making the crémeux:
    · saucepan, bowl, spiral whisk
    · probe thermometer
    · measuring cup
    · hand blender
    · hemisphere silicone mold
    Making the mousse:
    · planetary mixer with a whisk attachment
    · hand blender
    · measuring cup
    · silicone spatula
    · bowl
    The tools you need to make the Lemon individual mousse сake:
    The ingredients you need to make the Lemon individual mousse cake:
    · planetary mixer with a whisk attachment
    · sieve, zester,
    · silicone spatula, bowl, whisk
    · baking frame 16x16 cm
    · baking tray with a silicone mat
    · knife, cutter d=4 cm
    · cling film
    Grams:
    200
    112
    60
    1
    75
    1
    100
    218
    76
    102
    300
    37
    Ingredients:
    · Icing sugar
    · Inulin
    · Lemon juice
    · Lemon stalks
    · Fresh lemon
    · Mint leaves
    · Mint liqueur
    · Pectin NH
    · Sugar
    · Whipping cream 33-35%
    · Whole eggs
    · Yellow fat-soluble coloring
    Grams:
    58
    36
    152
    8 pcs
    5 pcs
    6
    15
    5
    256
    672
    58

    Assembling:
    · silicone molds
    · gelatin molds
    · spoon
    · probe thermometer
    · offset spatula
    Coating:
    · knife
    · cake stand
    · cling film
    · glazing rack
    · spray gun with compressor
    · 2 offset spatulas
    · 2 cake bases
    TOOLS AND INGREDIENTS

    MEET YOUR PASTRY CHEF

    Dinara Kasko

    • World famous pastry artist
      • Author of online courses
      • Modern pastry architect
        and mold designer
      Dinara Kasko
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