The INKA travel cake consists of three chocolate textures: moist gluten-free sponge, chocolate caramel ganache and a dark chocolate coating.
The cake is made moist thanks to the almond oil, butter and dark chocolate. Also, the sponge does not contain regular flour, so it is gluten free, and this is what makes the INKA sponge recipe so special.
A well-balanced combination of a fragrant sponge, caramel layers and fine chocolate make this cake the perfect option for most of us.
To make this travel cake, Karim combined four textures: almond financier sponge, caramel Bahibe creamy ganache, milk chocolate glaze and framed praline with chocolate.
You will love this cake for its cute shape, appetizing decoration, long-lasting shelf life and interesting cut. The pecan nut on the top lets us know what the cake will taste like.
This cake's shape is a "finger", because it is easy to hold using just your fingers, no need for a plate or fork. Finger shaped cakes are practical to eat even on the go with your favorite morning coffee, for example.
For this cake, Karim Bourgi combined unexpected flavors: the freshness of grapefruit confit and rich pistachio taste can be found in the many textures.
The chef covered his ANTEP cake with a gourmand glaze and decorated it with cremeux, candied pistachios and pistachio streusel. Crunchy and creamy, it is tasty even before trying it.
the program and schedule may be changed by the tutor
AFTER THIS COURSE YOU WILL
01
Understand the concept of travel cakes and learn tips to obtain a 14 days shelf life cake without refrigeration and preservatives
Learn how to make commercially successful desserts by Karim Bourgi
Learn how to assemble and decorate modern pastries created for gourmet restaurants and esteemed pastry boutiques
Obtain a ready collection of fancy travel cakes to develop your business
02
03
04
WHO IS THIS COURSE FOR
Pastry students looking to make modern pastries
You want foolproof recipes, techniques, guidance and support from a professional instructor. You want to earn a certificate to prove your skills.
Coffee shops, pastry boutiques or home bakery owners
You need gluten-free, low-sugar and dye-free cakes with long shelf-lives at affordable production costs.
Professionals interested in Karim Bourgi's pastry concept
You want to find out how Chef Karim Bourgi creates his pastries, taste his original desserts and learn new recipes from his "Travel cakes" collection.
ADVANTAGES OF THE COURSE
Karim will share with you all his secrets on how to prepare attractive and easy-to-make travel cakes.
You will get his practical up-to-date recipes of cakes with reduced amounts of sugar, gluten-free sponges and dye-free textures.
Get the most out of pastries at affordable production costs, prolonged shelf-lives and without preservatives.
Karim offers you professional recipes that combine optimal use of ingredients and the best cooking techniques.
You won't risk wasting expensive products, money, time or getting discouraged.
Enrich your display with travel cakes that are affordable, practical and tasty!
The Ready for Business collection of travel cakes from chef Karim Bourgi
Save money and time by buying foolproof recipes from a professional pastry Chef
The ingredients used in professional recipes create interesting new tastes and textures, as well as extend the freshness and storage quality of the pastries.
Your assortment will stand out from others who may be inspired by amateur recipes available to everyone on the Internet.
Original and up-to-date recipes
GET A 7-DAY FREE TRIAL
Register and learn from Chef Karim Bourgi how to make a delicious Almond Financier!
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder. No credit card required for registration.
Chocolate gluten-free sponge
Chocolate caramel
Dark chocolate coating
TEXTURES:
LEARN HOW TO:
make a moist chocolate gluten-free sponge
make a caramel using clarified butter
make chocolate caramel ganache
assemble the sponge and caramel layer
make a chocolate coating
cover the frozen cake with the dark chocolate coating and decorate with gold
Almond financier
Framed praline with chocolate
Caramel Bahibe creamy ganache
Milk chocolate glaze
TEXTURES:
make Beurre Manié to prepare your baking molds
make almond financier
make a clarified butter to prolong your product's shelf life
prepare framed praline with chocolate
make caramel Bahibe creamy ganache
make milk chocolate glaze
assemble and decorate the cake with a glaze and roasted pecan nuts
LEARN HOW TO:
Moist pistachio sponge
Pistachio whipped cremeux
Pistachio streusel
Grapefruit confit
Candied pistachios
Crunchy pistachios
Pistachio chocolate gourmand glaze
TEXTURES:
LEARN HOW TO:
prepare moist pistachio sponge
prepare pistachio whipped crémeux
make pistachio streusel
make fresh and intense grapefruit confit
prepare candied pistachios
prepare a crunchy pistachio layer
assemble and decorate the cake
Pastry chef, French pastry tutor
You will easily recognize my pastries by their delicious look. The appearance of each pastry truly speaks for itself. Tasty sponges, fruit coulis and caramel are the best decorations for my cakes.
I invite you to my course, where we will make 3 different travel cakes rich in textures and flavors. I will show you the way I make a Pistachio cake Antep, Chocolate glazed travel cake Inka and Pecano travel cake.
Enjoy my foolproof recipes, detailed video-tutorials and your new pastry experience!
COURSE AUTHOR — KARIM BOURGI
Karim Bourgi
2011
Executive Pastry Chef at Fauchon Paris in UAE
2013
Executive Pastry Chef at La Maison Du Chocolat Paris (Dubai, Kuwait)
2014
Third place in the World Pastry Cup
2018
Grand opening of Hermes Paris Le Cafe in the Fashion Avenue at The Dubai Mall
2020
Grand opening of Hermes Paris Le Cafe at The Avenues Mall in Kuwait
If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the payment for the course.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION FROM KARIM BOURGI
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS BEFORE THE FINAL DAY OF THE COURSE, ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT
By purchasing educational programs, you agree to the terms of use
• 3 online masterclasses
• 3 Detailed PDF recipes. Each contains artistic pictures demonstrating the finished pastry and its cross section
• Professional KICA Academy instructors' support
The course duration is 4 weeks.
• Watch online video classes and use course materials on any device at a convenient time for 12 months
• The KICA pastry instructor gives feedback to each of your tasks and answers your questions during 4 weeks
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks within 4 weeks after the purchase date, all tasks have to be approved by the instructor.
• Original audio: English • Subtitles: English
• 3 online masterclasses
• 3 Detailed PDF recipes. Each contains artistic pictures demonstrating the finished pastry and its cross section
• Professional KICA Academy instructors' support
The course duration is 4 weeks.
• Watch online video classes and use course materials on any device at a convenient time for 12 months
• The KICA pastry instructor gives feedback to each of your tasks and answers your questions during 4 weeks
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks within 4 weeks after the purchase date, all tasks have to be approved by the instructor.
A Unique money back guarantee is an extended guarantee that is valid upon request from the participant from the moment of purchasing the course until the last day of the course support by the Academy instructors.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
STUDENTS REVIEWS ON KARIM BOURGI CLASSES
MORE REVIEWS
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients by following the links:
You can access the course materials immediately after payment using the email address that you provided us with when paying.
1. Support is provided for queries related to the course within 4 weeks of the purchase date.
2. Questions should be asked in the designated places: the сomments under course lessons.
3. Homework is only checked if there are good quality pictures of the product where all the textures can be seen. Photos of the whole product and the cut are required. The product must not be frozen.
You will have access to the masterclasses and other course materials for 12 months. The countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All course participants have access to the learning platform where they can post their work, ask the instructor any questions, and share their thoughts and experiences with other students.
KICA's professional pastry instructors will answer all your questions during European business hours within two business days.
You can contact our technical support team in the event of any technical issues. Contact us: info@kica-online.com
Original Audio: English Subtitles: English
Check the lists of tools and ingredients by following the links:
You can access the course materials immediately after payment using the email address that you provided us with when paying.
1. Support is provided for queries related to the course within 4 weeks of the purchase date.
2. Questions should be asked in the designated places: the сomments under course lessons.
3. Homework is only checked if there are good quality pictures of the product where all the textures can be seen. Photos of the whole product and the cut are required. The product must not be frozen.
You will have access to the masterclasses and other course materials for 12 months. The countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All course participants have access to the learning platform where they can post their work, ask the instructor any questions, and share their thoughts and experiences with other students.
KICA's professional pastry instructors will answer all your questions during European business hours within two business days.
You can contact our technical support team in the event of any technical issues. Contact us: info@kica-online.com
Original Audio: English Subtitles: English
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