Alexandr Trofimenkov

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  • Chocolate sponge cake batter
  • Apricot jam
  • Chocolate ganache-icing

It is the most famous and classic Viennese dessert that will delight you with its unique taste and simple process of preparation. The Sacher cake consists of two layers of chocolate sponge, apricot jam, and is coated with a chocolate ganache. Despite the fact that this cake does not include pastry cream, it is perfectly balanced in texture and flavor, moderately sweet, delicate and soft.



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

Course Features

  • Lectures 1
  • Quizzes 0
  • Duration 34
  • Skill level All levels
  • Language English
  • Students 22
  • Certificate No
  • Assessments Yes
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  • How to make Sacher cake 1

    • Lecture1.1
      Watch video lesson how to make Sacher cake 34 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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