Autumn in Layers brings together 6 complete layer cake recipes, developed in 14 cm molds, with three layers of cake and two layers of filling. Each recipe combines its own cake base with creams, fruit, jams, curds and crunchy elements, to create cakes that are balanced in both flavor and texture.
More than just six cakes, this ebook was designed as a small library of doughs and fillings that you can also adapt and combine to create your own versions.
This ebook contains:
Rocha Pear, Vanilla and Walnut — walnut and vanilla pastry, Rocha pear compote, mascarpone cream and a crunchy touch of walnut.
Baked Apple, Dulce de Leche and Cinnamon — a soft cinnamon pastry with baked apple and a creamy filling of mascarpone and dulce de leche.
Quince, Cream Cheese and Walnut — buttery walnut pastry, quince cream, cream cheese and vanilla.
Honey, Orange and Almond — honey and almond pastry, orange curd, mascarpone and honey cream, and toasted almonds.
Salted Caramel, Vanilla and Pecan — vanilla cake with noisette butter, salted caramel, mascarpone cream and caramel, and caramelized pecans.
Chocolate, Red Berries and Spices — an intense chocolate cake with spices, red berry compote, and mascarpone and white chocolate cream.
In addition to the complete recipes, you will also find a chapter dedicated to assembling the cakes , guidance on the types of molds used, recipes for American buttercream and Swiss buttercream , information on preserving cakes, doughs and fillings , and a troubleshooting guide with answers to some of the difficulties that may arise during preparation.
All recipes include ingredients, step-by-step preparation, and assembly instructions, in a simple and practical way.
This ebook is designed for cake designers, pastry professionals, and also for anyone who enjoys baking cakes at home and is looking for new combinations for this time of year.
Use the recipes as they are, or let them be the starting point for new combinations.
Because autumn can also be built layer by layer.
Digital product — ebook in PDF format.
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