STUDY 1.
Theme “Mousse Cake Variation of TIRAMISU”.
In this class you will learn how to make:
- light, spongy sponge cake without sugar or wheat flour;
- chocolate mousse with freshly brewed natural coffee;
- creamy mousse on the basis of Greek yogurt with the addition of fructose condensed milk.
We’ll learn the rules for assembling mousse cakes. You will learn many subtleties and nuances of preparation.
STUDY #2.
Theme “Chocolate Fairy Cake”.
At the lesson you will learn how to make:
- rich chocolate biscuit without sugar or gluten;
- roasted bananas;
- a crunchy layer of cashews, gluten-free flakes, and stevia-based chocolate;
- an airy chocolate mousse.
We’ll put together an amazing cake of different flavor combinations and textures. Even if you’ve tried many things, this cake will surprise you!
STUDY #3.
Theme “Trifles / Desserts in a Strawberry Symphony Glass.”
In class, you’ll learn how to:
- make strawberry compote with natural date syrup;
- tender mousse;
- Distinguish between agar-agar and gelatin technology;
- assemble and assemble trayfles.
STUDY #4.
Theme “Tropical Mousse Cake.”
In this class you will learn how to make:
- sugar-free and gluten-free lime sponge cake;
- ripe tangerine coulis;
- light creamy mousse;
- tangerine mousse.
From all of these we will assemble an unusual, refreshing, light cake that can be made for a holiday or made to order.
STUDY #5
Black Forest Mousse Cake Variation
In this lesson you will learn how to make:
- Chocolate sponge cake based on natural apple puree and almond flour;
- ripe cherry compote with cognac;
- the tenderest creamy mousse.
Black Forest Cake is a dessert for a celebration! Once you make it, you’ll realize that PP desserts can be very, very tasty!
