"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts

Cheese cake with 4 types of cheese, focaccia and apple gelée


4 cheese cake is a creative variation of cheese cake. Instead of sable base there is a rich focaccia with nuts and dried fruits. The heart of the cake – apple gelée and mousse from 4 types of cheese. Each component makes its function of the perfect combination. 
In this lesson you will learn:
  • How to work with yeast dough
  • How to work with pectin with a fruit gelée as an example         
  • How to cook mousse from a cold creamy base      
  • How to resemble a cake in a metallic mold
  • How to work with chocolate velour 
  • Mixer
  • Scales
  • Metal frame
  • Metal ring
  • Acetate film
  • Silicone mat
  • Whisk
  • Extra Virgin Olive Oil
  • Milk
  • Yeast
  • Salt
  • Sugar
  • Strong flour
  • Fresh Basil
  • Walnuts
  • Dried apricots
  • Raisins
  • Pistachios
  • Almonds
  • Sunflower seeds
  • Dried figs
  • Puree from baked apples
  • Lemon
  • Apples
  • Gelatin
  • Zest of one lemon
  • Pectin NH
  • Citric acid
  • Eggs
  • Glucose syrup
  • Philadelphia
  • Cream Cheesecake
  • Goat cheese
  • Roquefort cheese
  • Grated Parmesan
  • Cream
Hans Ovando
Hans Ovando
Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.

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