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Ksenia Vadaturskaia ha publicado una actualización
Level:
Scoolinar
Lemon and White Chocolate cake #TécnicasChallenge
1. Whipped cream – Chantilly from the course of Joanna Artieda Pastry Basics: Creams
2. Genoise sponge cake, also from Joanna Artieda’s course dedicated to doughs. The sponge cakes I then soaked with a Limoncello syrup
3. Lemon and white chocolate mousse, from the course of Antonio Bachour Entremets and Tarts
4. One layer of this cake is made with white chocolate and Feuilletine, to add up a crunchy note
Beatriz Torija, Maloles Muñoz y5 others4 Comentarios-
Level:
Scoolinary Team
Lemon and white chocolate are already a winning combo, but that feuilletine layer must add an amazing textural contrast. 💥
💥💥 Plus, the limoncello-soaked sponge has to be a showstopper!
Thanks for joining the challenge,what you’ve brought is incredible.
The layers look super clean and well-defined, which says a lot about your technique.
Thanks for sharing it with the community! 🫶🏻
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Level:
Scoolinar
Menuda pinta rica
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Level:
Scoolinary Team
Welcome to the #TécnicasChallenge! 🎉 This Lemon and White Chocolate Cake is a true masterpiece—so many refined techniques combined into one elegant dessert! The contrast between the airy Chantilly, the moist Genoise soaked in Limoncello syrup, and the crunchy Feuilletine layer must create an incredible texture play. How did you balance the citrusy notes with the sweetness of the white chocolate? 🍋🍫
The pic is TERRIFIC, as always!Your pics always scream joy!
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Level:
Sous Chef
Maravilloso 👏👏
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