Author

Ekaterina Kurbatova

Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.
Chef-instructor at the “Coup de Coeur Pastry Studio”

Course/lesson composition

Description

• During this lesson yo will learn:
• Which types of travel cakes exist
• The role of each ingredient in dough
• What is the way of kneading travel cake dough
• How to make a beautiful camber
• How to obtain the right texture of travel cake
• How to preserve travel cakes

What says our students

Приготовила шикарный фисташковый кекс! Спасибо за подробный и понятный рецепт! Все разложено по полочкам, настолько понятно, что даже спросить больше нечего. Получился рассыпчатый кекс с ореховым вкусом фисташек. Ну, очень вкусно! Хочется скупить все остальные рецепты!

Ирина

Travel cake with cranberries and pistachio (Subtitles)

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What is necessary

Inventory

• Scales
• Pot
• Mixer
• Piping bag
• Mold for cakes

Ingredients

• Butter
• Sugar
• Pistachio paste
• Baking powder
• Wheat flour
• Dried cranberries
• Cherry liquor