Alexandr Trofimenkov

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50.00$


THE ESTERHAZY CAKE IS MADE OF:

  • Nut-based sponge cakes with hazelnut and almond
  • Mousseline cream with liquor

Esterhazy cake is famous for its appearance: the cake’s surface is decorated with a pattern of chocolate spider web.

Besides the spectacular design, this cake has a very tender and pleasant taste. Traditionally it consists of nut-based sponge cakes, custard cream with liqueur and fried almond flakes.

COURSE PRICE INCLUDES:

  • Access to the video lesson and PDF recipe for 12 months (PDF recipe is available to download on your device)

Course Features

  • Lectures 1
  • Quizzes 0
  • Duration 32
  • Skill level All levels
  • Language English
  • Students 5
  • Certificate No
  • Assessments Yes
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  • Video lesson how to make Esterhazy cake 1

    • Lecture1.1
      Watch video lesson how to make Esterhazy cake 32 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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50.00$