All about European cakes by APCA Chef Online

Name: All about European cakes by APCA Chef Online
Rating: 4.5 (11 reviews)

This program covers the traditional European sponge based cakes which can be made and enjoyed

Created byAPCA CHEF Online

Last updated 5/2022

English

What you'll learn

Learn european Pastries and cakes
Learn classis european cakes
Learn european sponges
Learn all about basic understanding of european sponges

Course content

1 section • 11 lectures • 4h 0m total length

Introduction0:35
Begin your exploration of european cakes with this introduction from APCA Chef Online's all about european cakes course.
Casino31:40
Master european cake techniques from meringue and cherry jam layers to creamy anglaise and cherry mousse, then assemble a lavish sponge cake with butter, sugar, and gelatine.
Chocolate Sandwich23:30
construct a chocolate sandwich by making a meringue-based sponge, orange compote, cinnamon brown sugar crumble, and chocolate ganache, layered and finished with cocoa powder.
Daim Cake17:35
Learn to craft a Daim cake with hazelnut flour and meringue, bake at 180 degrees for 50 minutes, then assemble with buttercream, toffee, and a milk chocolate glaze.
Frasier27:37
Follow along as a chef demonstrates a european cake assembly featuring marzipan, pistachio cream, patisserie cream, italian meringue, buttercream, and strawberry glaze.
Framboise Chocolate26:34
Build a classic chocolate cake with marzipan, cocoa, and almond flavors; master meringue, chocolate mousse, and cocoa jelly glaze, then assemble, and freeze the sponge layers.
Gateau Marjolaine22:25
Learn to build gateau marjolaine by layering hazelnut sponge with meringue, glazing with chocolate ganache, and topping with creme chantilly for a crunchy, creamy european cake.
Kardinal Cafe15:13
Master cardinal sponge and merengue techniques to create a multi-layer coffee cake, piping delicate layers, filling with coffee cream and chocolate ganache, and baking at 150 degrees Celsius.
Marron Marron29:22
Learn to craft a marron dessert by preparing almond components, meringue, chestnut cream, and a chocolate glaze, then assemble and chill for the final presentation.
Tiramisu16:20
Learn to make tiramisu by layering espresso-infused ladyfingers with mascarpone cream, then finish with coffee syrup, cocoa, and optional liqueurs for a classic Italian dessert.
Valencia30:07
Explore how to craft a Valencia orange cake with marzipan, orange zest, and Italian meringue, layering sponges, orange sugar, and elegant decorations.

Requirements

No skills required as you will learn very easily from the program

Description

APCA chef online present you this program of European sponges by Inhouse Executive Pastry chef Lim Chin Kheng.

Chef Lim is Silver medalist of Asia Pastry championship and represented Malaysia for world Pastry cup. He has a very great sense for sponges, and he has divided the entire topic into American sponges, Asia Sponges and European sponges.

We all know that sponges are basically made of Eggs, Sugar, Flour and Fat. The ratio of egg decides the texture and lightness of the sponges, not forgetting the hot or cold process method. This topic will cover the topic of sponges and take it next level to complete a cake or pastry based on that sponge. All the recipes in the program are already tried and tested so the students could be assured of a quality learning and a stable product. Students are encouraged to ask question in case they have any.

Menu of the program –

Casino
Chocolate sandwich
The Cake
Frasier
Framboise Chocolate
The Gateau
Cardinal Café
Marron Marron
Tiramisu
Valencia

Please note that each recipe may have a sub recipe and based on a certain quality of Ingredients. Any kind of changes in the recipes may not result in the same product and may be to be tried and tested

Who this course is for:

This course is for home bakers and enthusiasts looking for european sponges and desserts
Learn about dacquoise, almond sponge and genoise