Alexandr Trofimenkov

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Fill your pastry line-up with easy-to-make, perfect-for-business cakes that are popular all over the world!

Treat yourself, your clients and your beloved ones with favorite flavors in a sophisticated and modern design

1. Hazelnut cake

  • Speculoos shortbread dough
  • Crispy layer
  • Hazelnut sponge cake
  • Cremeux with coffee
  • Hazelnut mousse
  • Carmel glaze
  • Cocoa glaze


2. Pavlova cake

  • French meringue
  • Raspberry coulis
  • Chantilly cream with mascarpone




3. Strawberry truffle

  • Lime sponge cake
  • Strawberry confiture
  • Strawberry juice
  • Whipped ganache with strawberry
  • Veloure mixture





4. Orange-chocolate cake roll

  • Chocolate choux pastry sponge
  • Orange compote
  • Dar chocolate whipped ganache




5. Chocolate cake Feuille D’automne

  • Chocolate sponge
  • Almond crumble
  • Crunchy layer
  • Chocolate mousse





  • Access to the video lessons and PDF recipes for 12 months (PDF recipes are available to download on your device)

Course Features

  • Lectures 5
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 11
  • Certificate No
  • Assessments Yes
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  • Video lesson Hazelnut cake 1

    • Lecture1.1
      Watch video lesson how to make Hazelnut cake/set 37 min
  • Video lesson Pavlova 1

    • Lecture2.1
      Watch video lesson how to make Pavlova cake/set 24 min
  • Video lesson strawberry truffle 1

    • Lecture3.1
      Watch video lesson how to make the strawberry truffle/set 31 min
  • Video lesson chocolate orange cake roll 1

    • Lecture4.1
      Watch video lesson how to make the orange cake roll/set 44 min
  • Video lesson chocolate cake Feuille D’automne 1

    • Lecture5.1
      Watch video lesson how to make the chocolate cake/set 36 min
Alexandr Trofimenkov KICA brand-chef When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.


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