RECIPE

BYKSENIAPENKINA
RTHEERECC
P
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I P E
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@ K S E N I A . P E N K IN A
KSENIA
PENKINA
KSENIA PENKINA from beginner level to the
Ksenia Penkina is a passionate professional at [Link].
experienced pastry professional
based in Vancouver, Canada. After Ksenia is passionate about contributing and
graduating in Switzerland, continued developing share your mastery, illustrating your
his passion and his knowledge of vision to people all over the world.
bakery. Throughout its trajectory, Creating a teaching concept
learned from the most respected chefs and unique in its kind, designed for
pastry schools around the world. bring professional knowledge to
Being artistic, analytical, and organized, she has anyone who enjoys the
transformed this knowledge into a pastry. The success of this concept
unique approach with a personal touch and led Ksenia to develop some
magical. Focusing mainly on the complete Online Classes, the
interior world of dessert, understanding students can study in
of the chemistry behind it and a process any country, at any time,
of product integration. from beginner level to the
professional at [Link].
The famous mirror glazed cakes
from Ksenia, with multiple colors and effects,
they have taken over the Internet,
naming her with a brilliant title: "Queen"
of the frosting." Ksenia comments: "People
knows me by my
glazing style and I am very attentive to it.
I have to say that the frosting is my favorite part.

favorite.
However, the most important part is
the cake itself.

Ksenia is passionate about contributing and

share your mastery, illustrating your vision
to people from all over the world. Creating a
unique concept of teaching in its
genre, designed to bring closer the
professional knowledge to anyone
a person who enjoys baking.
the success of this concept led Ksenia to
develop complete Online Classes,
students can study in
cualquier país, en cualquier momento,
Let's create magic together!

Ksenia Penkina

[Link]
@[Link]
TABLE OF CONTENTS
03 About
Table of Contents

06 Basics: Gelatin
Basics: Glazes& Velvet

10 ORANGE HAZELNUT
Entremet

18 ALMOND - Cocoa Mocha

Themed dessert

24 EXOTIC PASSION
Signature Entremet

30 PISTACHIO CALAMANSI
Entremet

36 BLACKCURRANT
Little Cake

42 BANANA CARAMEL
Entremet

5 CHOCOLATE RASPBERRY
Entremet

56 KIWI MANGO
Signature Entremet

64 BLACKBERRY CHEESECAKE
Entremet
TABLE OF CONTENTS

70 BLUEBERRY
Entremet

76 MACADAMIA SALTED CARAMEL

Entremet

82 SOUR CHERRY
Entremet

86 MALINKA
Small Cake

92 ALMOND CITRUS
Dessert

98 STRAWBERRY LEMONADE
Little Cake

104 PASSION FRUIT

Entremet

109 Cranberry Yogurt Granola

Entremet

114 RED VELVET

Entremet

120 TIPSY CHERRY

Entremet

124 TOFFEE THANK YOU!

Entremet 130 WHAT ELSE?
BASICS
BASICOS BASICS: GELATIN 7

GELATIN AND GELATIN MASS

All my recipes are based on 250 bloom powdered gelatin.

The GELATIN MIX represented in all the recipes is a mixture of "Powdered Gelatin + Water" in
ratio '1:6'

If you are using Powdered Gelatin of different strength, you can recalculate the amount of Gelatin Mass.
in the recipe.

For example, your Powdered Gelatin is not 250 bloom, but 200 bloom. In this case, you will have to divide.
those numbers and find the coefficient:
250 / 200 = 1.25
Now, if the recipe calls for "40g" of Gelatin Mass (250 bloom), instead you will need "50g" of Mass of
Gelatin (200 bloom). Calculated:
40g x 1.25 = 50g

Common questions:

Can gelatin sheets be used instead of gelatin mass? - Yes, if you are familiar with their use. The
the proportions will be the same.

Can Agar Agar be used instead of Beef/Pork Powder Gelatin in recipes? - No, no.
it will work.
However, if you are looking for an animal-free gelling agent, you can use fish gelatin instead.
same flowering, preparation, and proportions.
BASICS BASICS: MIRROR GLAZE 8

RECIPE AND PREPARATION OF MIRROR GLAZE

(2-3 cups)

In the big pot

150g de agua 300g de azúcar

300g of glucose syrup, 43DE

In the tall glass

100g of gelatin mass

200g of condensed milk 300g of white couverture chocolate

Distribute all the ingredients between the Pot and the Glass.
In the pot: the water, sugar, and glucose, bring to a boil at 103C.
3. Pour the remaining ingredients into a tall glass: chocolate, milk & gelatin.
4. Emulsify with the blender.
Divide into smaller cups for coloring and storing.
6. Add water-soluble food colorings as needed.
7. Use within 24 hours: heat in the microwave until it is half liquid and half thick. Mix
until reaching the desired consistency, with a temperature of 29 to 39°C.
It can be stored in the fridge for up to a week, if necessary.
BASICOS BASICS: NEUTRAL GLAZE & VELVET 9

RECIPEANDPREPARATIONOFNEUTRALICING
(2-3cups)

590gdeagua570g(1)deazúcar
140gofglucosesyrup,43DE20gofpectinNH
90g(2)ofsugar1gofcitricacid

Inthepot:water,(1)sugarandglucoseheatto40C.
[Link](2)sugarwiththepectinandgraduallyaddittothepot,stirringandavoidingthe
lumps.
[Link],addthecitricacid.
Boilfor4minutes.
[Link].
Itcanbeusedimmediatelyorstoredforlateruse.
[Link]-solublefoodcoloringsifnecessary.

RECIPEANDPREPARATIONOFVELVET
(2-3cups)

200gofwhitechocolate200gofcocoabutter

Meltthecocoabutter,addthechocolateandmix.
[Link]-solublefoodcolorantsasneeded.
[Link]*.

TheSprayGuncanbeprofessional(highprice)orthetypeofGun
Sprayerfordomesticjobssuchaswallpaintings(low-priced,canbeused
findintheHardwareStores).Anyspraygunwil workforVelvetifithas
asmallwheelthatcanbeadjustedtocontrolthegrainsizeforabeautiful
coverage.
ORANGE HAZELNUT
 ORANGE HAZELNUT 11

This recipe yields 2 cakes of 18 cm.

ORANGE AND HAZELNUT DACQUOISE

(1 tray of 30 x 40 cm)

200 g de claras de huevo 235 g de azúcar

100 g of hazelnut flour 110 g of flour
30g of almond flour Zest of one orange

1. Preheat the oven to 160C.

Sift all the flours and combine them with the orange zest.
3. Whip the egg whites and sugar until stiff peaks form.
4. Incorporate the dry ingredients into the meringue.
5. Cover the tray with parchment paper and spread evenly to a height of 1cm.
6. Bake for 25 minutes. Cool.
Cut 2 rounds of 16cm. Freeze.

HAZELNUT CRUNCH

6g of cocoa butter
60g of white chocolate
90g of hazelnut praline, 50% 110g of Feuilletine
Lime zest

Melt the cocoa butter, white chocolate, and praline to 40-45C.

2. Add the Feuilletine and the lime zest.
3. Spread a thin layer over the frozen Dacquoise. Freeze.
 ORANGE HAZELNUT 13

ORANGE JAM
(2 templates of 16 cm)

110 g of orange puree

45 g of passion fruit puree, 100 g of orange segments, 10 g of cornstarch
80g of sugar
36g of gelatin mass

Cut the orange into wedges, avoiding the bitter white skin.
2. Place all the purees in the pot.
3. Mix the sugar and cornstarch, adding gradually to the cold purees while continuing to beat.
4. Add the orange segments. Bring to a boil.
Boil for 1 minute, remove from heat.
6. Add the gelatin mass and mold into two 16 cm rings. Freeze.

ORANGE CREAMS
(2 molds of 16cm)

90g of orange puree

65g of passion fruit puree 90g of egg yolks
75g of sugar
16 g de masa de gelatina 75 g de mantequilla
Zest of an orange

1. Place the purees in the pot. Heat.

2. Combine the sugar with the egg yolks using a whisk.
3. Gradually add the yolks and sugar to the hot purees.
Slowly cook the English cream at 80-82C, stirring constantly.
5. Remove from heat and add the gelatin mixture.
Cool to 40-45C. Add the butter, the zest, and emulsify with the blender.
7. Pour over the frozen orange marmalade. Freeze.
 ORANGE HAZELNUT 15

HAZELNUT MOUSSE
(2 cakes of 18 cm)

180 g of milk, 3.25% 18 g of inverted sugar 45 g of gelatin mass

27 g of hazelnut paste, 100%.
117 g of milk chocolate couverture, 41% 171 g of dark chocolate couverture, 64% 342 g of cream
thick, 33%.

1. Semi-whip the cream and put it in the fridge.

2. Heat the milk and the inverted sugar to 80C. Add the gelatin mass.
Pour it over the chocolate and hazelnut paste in a tall glass. Blend with a mixer.
Cool to 28-29C and add the whipped cream.
5. Assemble the entire cake using all the inserts.

ASSEMBLY

You can assemble this cake in the classic 18 cm silicone molds or in pastry rings. If not, you can
choose any other mold and cake shape of your preference. The cake is assembled upside down:

Pour a 2 cm layer of hazelnut mousse.

2. Place the orange cream and orange jam on top of the mousse.
Add more mousse.
4. Place Hazelnut Orange Dacquoise with Hazelnut Crunch.
5. Freeze.
 ORANGE HAZELNUT 17

SPIDER WEB GLAZING EFFECT.

For this effect, I use a mixture of two different nail polish recipes. With the combination of
Mirror Glaze and Neutral Glaze, adding the temperature difference creates a beautiful effect.
which resembles a spider web or also called leopard.

Prepare two colors of Mirror Glaze and one color of Neutral Glaze. For this cake, I am using the
orange and white color palette.

Take your cake out of the freezer and place it in a tall glass or on a stand to make it easier to
handle. Make an effort to frost your cake quickly. As soon as the frosting touches the cake
frozen, it will start to harden. The faster it is glazed, the straighter and smoother it will be.
coverage, avoiding lumps and imperfections in the frosting.

Prepare an empty cup in which you will combine two colors of Mirror Glaze together. Pour one color.
about the other without mixing.

Heat the neutral varnish to 50-70C.

Start pouring Mirror Glaze over the cake in the pattern you desire. On one side, cover the spatula.
with White Neutral Glaze at 50-70C. Slide the spatula across the cake and watch how it appears
effect.

If you have followed the temperatures and worked quickly, you will see how it starts to spread.
beautiful spider web painting.

Wait until the excess icing stops dripping, remove the lower droplets with a spatula.
or a knife. Carefully place your cake on the Cake Board or on the Plate. Let it
Thaw in the refrigerator for 5-7 hours. Your cake is ready, enjoy it!
ALMOND - COCOA MOCHA
 ALMOND - COCOA MOCHA 19

This recipe makes 2 cakes of 18 cm.

ALMOND DACQUOISE
Gluten-free (1 tray of 30 x 40 cm)

198g de claras de huevo 162g de azúcar

2g of albumin, 60g of powdered sugar, 42g of rice flour
138g of almond flour
40g of couverture chocolate "Inspiration Almond".

Preheat the oven to 170C.

2. Sift the powdered sugar, rice flour, and almond flour.
3. Beat the egg whites, sugar, and albumin to the merengue point.
4. Melt the chocolate at 40-45C and add it to the meringue.
5. Incorporate the dry ingredients into the meringue.
6. Cover the tray with parchment paper and spread evenly to a height of 1cm.
Bake for 10-12 minutes. Cool.
Cut 2 rounds of 16cm. Freeze.

COFFEE PASTE

150g of sugar 150g of water

75g of instant coffee

Make the dark dry caramel with the sugar.

Bring the water and the coffee to a boil at the same time and deglaze the caramel.
3. Cook until the reduced volume doubles. Strain.
It can be stored at refrigerator temperature.
Café NAMELAKA
(2 templates of 16cm)

120g of milk, 3.25% 9g of glucose syrup 9g of gelatin mass

210g de chocolate negro de cobertura, 64% 234g de nata espesa, 33%
18g of Arabica coffee beans

Lightly crush the coffee beans.

Heat the milk with the coffee beans to 80C.
Cover the pot with plastic wrap tightly and let infuse for 15 minutes.
4. Strain the coffee beans and add more milk until reaching the original weight.
5. Heat the milk infused with glucose to 80C. Remove from heat and add the gelatin mass.
6. Pour the chocolate into a tall cup. Emulsify with the mixer.
7. Add the cold cream and emulsify.
8. Formar dos aros de 16 cm. Congelar.

COCOA CRUNCH
(2 insertions of 15 cm)

12g of grape seed oil

70g de chocolate de cobertura "Almond Inspiration" 88g de Feuilletine
30g of cocoa nibs Zest of a lime

Melt the chocolate to 40-45C, add the oil.

2. Add the rest in order: Feuilletine, cacao nibs, lime zest.
3. Place the mixture inside the 15cm pastry ring/mold.
4. Press with a spoon until reaching a thickness of 3-4 mm. Freeze.
ALMOND AND COFFEE MOUSSE
(2 cakes of 18 cm)

427g (1) of heavy cream, 33% 42g of gelatin mass

21g of coffee paste
448 g of 'Almond Inspiration' coating chocolate 462 g (2) of heavy cream, 33%.

1. Semi-whip the cream (2) and put it in the fridge.

2. Heat the cream (1) to 80C. Add the gelatine mixture.
3. Pour it over the chocolate and coffee paste in a tall glass. Emulsify with the blender.
Cool to 28-29C and add the whipped cream.
5. Assemble the complete cake using all the inserts.

INSTALLATION

You can assemble this cake in the silicone mold 'Eclipse'.

If not, you can choose any other mold, pastry ring, and shape of your preference. The cake is assembled upside down.
down

Pour a layer of Almond Coffee Mousse 2cm thick.

2. Place the Coffee Namelaka on top of the Mousse.
3. Add more Mousse.
4. Place Almond Dacquoise.
5. Add more mousse.
6. Finish with Cacao Nib Crunch.
7. Freeze.
 ALMOND - COCOAMOCHA 23

Tornado Glazing Effect

This glazing effect is quite challenging, however with practice you can achieve results.
surprising and unique every time.

Prepare three colors of mirror glaze.

For this cake, I am using the color palette of Black, Orange, and White.

Take your cake out of the freezer and place it in a tall glass or on a stand so it is easy to handle. Do
an effort to frost your cake quickly, as soon as the frosting is touching the cake
frozen, it will begin to harden. The faster it is glazed, the straighter and smoother the coating will be,
avoiding lumps and imperfections in the icing.

Start pouring the black mirror glaze until the cake is completely covered. Add some
orange and white drops on the top, in the center. Slide the spatula through 2/3 of the
cake, lift the spatula and place it back. This way the frosting is "trapped" by the spatula and when
Returning draws a beautiful line. Each time it will have a different and unique design.

Wait until the excess icing stops dripping, remove the bottom drips with the spatula or the
knife. Carefully place your cake on the Cake Board or on the Plate. Let it thaw in the
refrigerate for 5-7 hours. Your cake is ready, enjoy it!
EXOTIC PASSION
 EXOTIC PASSION 25

Tthis recipe makes 2 cakes of 18cm

COCONUT DACQUOISE
(1 tray of 30 x 40 cm)

200 g of egg whites 85 g of sugar

115g de coco desecado 135g de azúcar glas
40g of flour

1. Preheat the oven to 180C.

2. Beat the egg whites and sugar to the meringue point.
3. Grind the dried coconut until a fine consistency is obtained.
4. Sift the powdered sugar and flour. Mix with the coconut.
5. Incorporate the dry ingredients into the meringue.
6. Cover the tray with parchment paper and spread evenly to a height of 1 cm.
Bake for 15 minutes. Cool.
Cut 2 rounds of 16cm. Freeze.

CRUNCHY PASSIONFRUIT

25g of corn oil

75g de chocolate blanco 65g de Feuilletine
30g of freeze-dried passion fruit

Melt the chocolate to 40-45C, add the oil.

2. Add Feuilletine and freeze-dried fruit.
3. Spread in a thin layer over the frozen Dacquoise. Freeze.
Mango and Passion Fruit Coulis
(2 insertions of 12cm)

6g of pectin NH 60g of sugar

90g of mango puree 50g of mango cubes
105g of passion fruit puree 60g of passion fruit seeds

For the 'mango cubes,' cut the mango fruit into square cubes of 1 cm.
2. For the 'passion fruit seeds,' simply take the whole passion fruit, cut it in half.
half and scoop it out with a spoon.
3. Put all the purees and fruits in a pot. Heat to 40C.
4. Mix the sugar and NH pectin, gradually add to the purees.
5. Bring to a boil. Boil for 20 seconds.
6. Remove from heat.
7. Transfer to the rings or molds of 11-12 cm in diameter. Freeze.

STRAWBERRY INSERT
(2 inserts of 15 cm)

8g of pectin NH 95g of sugar

370g of strawberry puree

Heat the strawberry puree to 40C.

2. Mix the sugar and NH pectin, gradually add to the puree.
3. Bring to a boil. Boil for 10-20 seconds. Remove from heat.
4. Prepare rings/molds of 15 cm and place the previously prepared coulis in the center of the base.
5. Pour the insert of strawberry on top. Freeze.

This insert, just like the whole cake, is built backwards.

COCONUT MOUSSE
(2 cakes of 18cm)

174g of coconut puree

192g (1) of whipped cream, 33% 70g of gelatin mass
480 g of couverture white chocolate, 34% 36 g of 'Malibu' rum
432g (2) of cream, 33%.

1. Whip the cream (2) and put it in the refrigerator.

2. Heat the coconut puree and the cream (1) to 80C.
3. Add the gelatin mixture.
Pour it over the chocolate in a tall glass. Emulsify with the blender.
5. Add the rum, emulsify.
Cool to 28-29C and add the whipped cream.
7. Assemble the complete cake using all the inserts.

ASSEMBLY

You can assemble this cake in a classic 18 cm silicone mold or in a pastry ring. The cake is
turn it upside down
1. Place the double inserted complex at the bottom.
2. Add the coconut mousse.
3. Finish with Coconut Dacquoise and Passion Fruit Crispy.
4. Freeze.
 EXOTIC PASSION 29

CLEAR: NEUTRAL VARNISH

The neutral enamel, compared to the mirror enamel, hardens much faster due to a
different stabilizer - NH Pectin. It reacts faster than gelatin. Please note that if you
Smoothing at the fastest speed will yield better results in being shiny and smooth. Slow speed in
the glazing will create lumps and imperfections that you want to avoid. You also want to avoid pouring twice,
I tried to cover an entire cake with neutral glaze all at once.

Heat the neutral glaze to 50-60C.

Take your cake out of the freezer and place it in the tall glass or on the stand to make it easier to handle.
Make an effort to frost your cake quickly, as soon as the frosting touches the frozen cake,
it will start to harden. Pour the frosting in the center until it covers the entire cake.

Wait until the excess frosting stops dripping, remove the bottom drips with a spatula or a
knife. Carefully place your cake on the Cake Board or Plate. Let it thaw in the
Refrigerate for 5-7 hours. Your cake is ready, enjoy it!
PISTACHIO
CALAMANSI
 PISTACHIO CALAMANSI 31

This recipe yields 2 cakes of 18 cm.

PISTACHIO DACQUOISE
Gluten-free (1 tray of 30 x 40 cm)

215g de claras de huevo 182g de azúcar

2g of albumin
72g of pistachio paste, 100% 130g of almond flour
46g of rice flour 7g of Matcha tea

1. Preheat the oven to 170C.

2. Whip the egg whites, sugar, and albumin to a meringue point.
3. Sift and combine the almond flour, rice flour, and matcha powder.
4. Incorporate the pistachio paste into the meringue and then all the dry ingredients.
5. Cover the tray with parchment paper and spread evenly to a height of 1 cm.
6. Bake for 10-15 minutes. Cool.
Cut 2 rounds of 16cm. Freeze.

CRUNCHY WAFFLE WITH PISTACHIO AND RASPBERRY

42g of white couverture chocolate, 34% 28g of pistachio paste, 100%

8g of grape seed oil 66g of Feuilletine 42g of pistachios
14g of freeze-dried raspberry Zest of one lime

1. Roast the pistachios in the oven for 5-10 minutes at 160C. Lightly crush them or cut them into smaller pieces.
small.
2. Melt the chocolate and the paste to 40-45C, add the oil.
3. Add Feuilletine, freeze-dried fruit, zest, and pistachios.
4. Spread in a thin layer over the frozen Dacquoise. Freeze.
RASPBERRY JELLY
(2 templates of 16 cm)

175 g de puré de frambuesas 98 g de frambuesas

35g of glucose syrup 32g of sugar
3.5g of NH pectin
7g of calamansi puree

1. Place all the purees, the berries, and the glucose syrup in the pot. Heat to 40C.
2. Mix the sugar and NH pectin, adding it gradually to the pot while stirring.
3. Bring to 85C.
4. Remove from heat and add the calamansi puree.
5. Place in two 16cm rings/molds. Freeze.

SOUR CALAMANSI CREAM

(2 molds of 16cm)

52g de puré de calamansi 20g de puré de mango 48g de puré de mandarina 84g de yemas de huevo
76g of sugar
12g of gelatin mass 12g of cocoa butter 96g of butter
Zest of a lime

1. Place the purees in the pot. Heat.

2. Combine the sugar with the egg yolks using a whisk.
3. Gradually add the egg yolks and sugar to the hot purees.
4. Cook the English cream slowly at 80-82C, stirring constantly.
5. Remove from heat, add the cocoa butter and the gelatin mass.
6. Cool to 40-45C. Add the butter, the zest, and emulsify with the blender.
7. Pour over the frozen Raspberry Gelee. Freeze.
PISTACHIOMOUSSEWITHMATCHA
(2cakesof18cm)

170gofmilk,3.25%10gofMatchatea
230gofwhitecouverturechocolate,34%55gofpistachiopaste,100%.
25gofgelatinpowder
510gofheavycream,33%.

[Link]-whipthecreamandputitinthefridge.
[Link],siftthematchapowderandheatto80C.
[Link],addthegelatinmixture.
[Link].
Coolto28-29Candaddthewhippedcream.
[Link].

MOUNTING

[Link],
[Link].

PouralayerofPistachioMousseof2cm.
PlacetheRaspberryJellyandtheCalamansiCreamontopoftheMousse.
[Link].
[Link].
[Link].
 PISTACHIO CALAMANSI 35

VELVET EFFECT + GLAZING

For this purpose, I prefer to use a single color for the Velvet and the Enamel so that the attention
the principal focuses on the difference in texture and does not get disturbed by the combinations of
colors.

Prepare the yellow color for the mirror glaze and the yellow for the velvet.

Take your cake out of the freezer and place it in the tall glass and on the rotating plate for the Velvet.
it spreads evenly. You can also use a large box to avoid spraying Velvet
around your work area. Spray in circular motions at mid-distance, at the same
time that the cake constantly spins for an even overall coating. Spray until
stop looking at the cake through the velvet layer.

Make an effort to spray the cake quickly, to prevent it from melting. Next, place the cake.
in the freezer for 15-20 minutes while you prepare the icing. The cake should be
completely frozen, before glazing it.

Take the cake out of the freezer and glaze one side in any motion. The faster you
The more straight and smooth the glaze is, the better the coating will be, avoiding lumps and imperfections in the icing.

Wait until the excess icing stops dripping, remove the lower drops with a
spatula or a knife. Carefully place your cake on the pastry board or on the plate.

Let it thaw in the refrigerator for 5-7 hours. In the first few hours, while the cake
It is still frozen, you will see white frost on the top of the velvet side. It
It will evaporate and disappear when the cake is completely defrosted.
BLACK CURRANT
 BLACKCURRANT 37

This recipe yields 25 mini cakes

WHITE CHOCOLATE CAKE WITH BLACK CURRANT

(1 tray of 30 x 40 cm)

100 g of egg yolks 100 g (1) of sugar

125 g de claras de huevo 40 g (2) de azúcar

55g of flour
25g of whole milk powder, 3.25% 35g of white chocolate
35 g of butter
blackcurrant berries

Preheat the oven to 160C.

Step 1:
Beat the egg yolks and (1) the sugar on high speed for about 10 minutes.
Incorporate the sifted powdered milk and flour.

Step 2:
Whip the egg whites and the sugar (2) to meringue point. Combine steps 1 and 2.
Step 3:
Melt the chocolate and butter in the microwave at 40-45C. Combine everything.
Cover the tray with parchment paper and spread evenly to a height of 1 cm. Cover with berries.
Bake for 10 minutes. Let cool.
Cut the necessary shapes according to the molds. Freeze.
BLACK CURRANT INSERT
(25 mini inserts)

110 g of blackcurrant puree 60 g of water

110 g of blueberry puree 70 g of sugar
12g of cornstarch 32g of gelatin mass

Put the purees and water in the pot.

2. Mix the sugar and cornstarch, gradually add to the cold purées while continuing to beat.
3. Bring to a boil. Boil for 1 minute, then remove from heat.
4. Add the gelatin mass and mold into 25 mini cartridges. Freeze.

CREAM - CHOCOLATE MOUSSE

(25 mini tarts)

380g (1) of heavy cream, 33% 36g of gelatin mass

370g of couverture white chocolate, 34% 12g of lemon juice
400 g (2) of thick cream, 33%.

1. Semi-whip the cream and put it in the fridge.

2. Heat the cream to 80C. Add the gelatin mixture.
3. Pour it over the chocolate in a tall glass. Emulsify with the blender.
4. Add the lemon juice and whisk.
Cool to 28-29C and add the whipped cream.
6. Assemble the mini cakes using all the inserts.
MOUNTING

You can assemble this cake in a petit gateau pill-shaped mold.

If not, you can choose any other mold, pastry ring, and design of your preference.

The cake is turned upside down:

Pour the Chocolate Mousse layer into the cream.

2. Place the blackcurrant insert on top of the mousse.
3. Add more Mousse.
4. Place the Blackcurrant Sponge.
5. Freeze.
GLAZE EFFECT "STONES"

Prepare two colors of mirror glaze.

For this cake, I am using white and purple tones to represent the composition of
sabores: Grosella negra y Chocolate blanco cremoso.

Prepare an empty cup where you will combine the two colors of Mirror Glaze. Pour one color over the other.
another without mixing.

Take your cakes out of the freezer and place them on the cooling rack to make it easier.
manipulation. Strive to glaze your cakes quickly, as soon as the glazing is
when in contact with the frozen cakes, it will begin to harden. Pour the icing in the center,
then on the sides until covering the whole cake. At the end of the circle, make sure to give the last
Brush stroke on the outside of the cake to achieve a nice and complete finish.

Wait until the excess frosting stops dripping. Remove the drops from the bottom by rubbing the base.
from the cakes onto the cooling rack, with the help of toothpicks or small spatulas.

Place your cakes on the cake stands or on the plates.

Decorate with silver leaves to cover the gaps of the toothpicks and other small imperfections.

Let it thaw in the fridge for 3-4 hours. It's ready, enjoy!
BANANA CARAMEL
 BANANA CARAMEL 43

This recipe makes 2 GEMMA mold cakes.

BANANA SPONGE
(1 tray of 30 x 40 cm)

180g de claras de huevo 165g de azúcar

140g of banana puree, 130g of almond flour, 50g of powdered sugar, 70g of flour

1. Preheat the oven to 170C.

2. Whip the egg whites and sugar to the meringue stage.
3. Sift and combine the almond flour, flour, and powdered sugar.
4. Incorporate the cold puree into the meringue and then all the dry ingredients.
5. Cover the tray with parchment paper and spread evenly to a height of 1cm.
Bake for 15-17 minutes. Cool.
Cut 2 rounds of 15cm. Freeze.

COCONUT CRUNCH

24g of grape seed oil, 82g of white chocolate, 72g of Feuilletine

22g of shredded coconut Zest of a lime

Toast the coconut in the oven for 5-10 minutes at 150C.

2. Melt the chocolate to 40-45C, add the oil.
3. Add the rest of the ingredients.
4. Spread a thin layer over the frozen banana cake. Freeze.
SOFT CARAMEL CAKE WITH NUTS
Gluten-free (1 tray of 30 x 40 cm)

114g de yemas de huevo 90g (1) de azúcar 18g de azúcar invertido 72g de harina de arroz 126g de claras
36g of egg (2) of sugar
30g of white chocolate coating caramel 36g of butter
Nuts of your choice (type of soft nut, such as pine nuts)

1. Preheat the oven to 170C.

2. Beat the egg yolks, the inverted sugar, and (1) the sugar at high speed until a
whiter foam mass, approximately 10 min.
3. Add the sifted rice flour.
4. Whip the egg whites and the sugar (2) to a meringue point.
5. Combine the mixtures of yolks and egg whites.
6. Melt the caramelized chocolate and butter at 40-45C. Add to the mixture.
7. Cover the tray with parchment paper and spread evenly to a height of 1cm.
8. Add the nuts on top of the cake.
Bake for 10-12 minutes. Let cool.
10. Cut 2 rounds of 15cm. Freeze.

BANANA CREAM
(2 GEMMA molds)

494g of banana puree 65g of sugar

39g of lemon juice 78g of gelatin mass
Heat all the ingredients in the pot to 45C.
2. Place in two GEMMA molds. Freeze.
EXOTIC CARAMEL
(2 GEMMA molds)

160g of sugar
90 g de puré de plátano 170 g de puré de coco 32 g de masa de gelatina
80g of white couverture chocolate, 34% 70g of butter
Pinch of fleur de sel

Heat the purées with salt in a small pot until 80C.

2. At the same time, make the soft dry caramel with the sugar in a large pot, being careful not to...
I reached a boil.
3. When the sugar is completely melted, deglaze with the hot purees.
4. Mix until everything is homogeneous and remove from heat. Add the gelatin mixture.
5. Pour the chocolate into a tall glass. Emulsify with a blender.
Cool to 40-45C, add the butter and emulsify until a silky consistency is achieved.
7. Pour over the Banana Cream in the GEMMA mold. Cover it with Soft Caramel Sponge.
8. Freeze.

LEMON MOUSSE
(2 GEMMA molds)

330g of milk, 3.25% 72g of gelatin mass

85g of lemon juice with pulp
500g of white coating chocolate, 34% 705g of thick cream, 33%.

1. Semi-whip the cream and put it in the refrigerator.

2. Heat the milk to 80C. Remove from heat, add the gelatin mixture.
Pour it over the chocolate in a tall glass. Emulsify with the blender.
4. Squeeze the lemons with the pulp, add to the ganache. Emulsify.
Cool to 38-39C, add the whipped cream.
6. Remove the GEMMA mold from the freezer. Extract the inserts and start assembling the complete cake.
using the same mold.
ASSEMBLY

You can assemble this cake in the GEMMA silicone mold.

If not, you can choose any other mold and cake shape of your preference. The cake is assembled upside down:

Pour the Lemon Mousse layer into the center of the mold.
2. Place the inserted complex (Banana Cream + Exotic Caramel + Caramel Sponge) on top.
from the Mousse.
3. Add more Mousse almost to the top of the mold, leaving some space for the Banana Cake.
4. Place the Banana Cake with the Coconut Crunch.
5. Freeze.
 BANANACARAMEL 48

TWO-COLOR VELVET EFFECT

For this purpose, I prefer to use two colors of velvet to reveal the angles and the shape of the
GEMMA mold, keep it alive and fresh. Additionally, the colors yellow and orange represent the
composition of the cake flavors: Caramel and Banana.

Prepare the colors Yellow and Orange for the Velvet.

Take your cake out of the freezer and place it in the tall glass and on the rotating plate so that the grain
Velvet spreads evenly. You can also use a large box to prevent the Velvet
it spreads in its work area.

Spray the first layer of yellow color in round movements at a medium distance, at the same
Time that the cake constantly spins for an even general coating. Spray until it stops.
to see the cake through the velvet layer.

Make an effort to spray the cake quickly to avoid it melting.

Immediately place the cake in the freezer for 10-15 minutes while you prepare the second one.
orange color. Before the second round of Velvet, the cake must be completely frozen.
again.

Take your tart out of the freezer and repeat the spraying technique with the second color, in movements of
your choice to create a good balance between colors.

Carefully place your cake on the sturdy/thick cake board or on the plate.

Let it defrost in the fridge for 7-8 hours. In the first few hours, you will see that it appears
white frost on the top of the Velvet. It will evaporate and disappear when the cake is
completely thawed.

Enjoy it!
CHOCOLATE RASPBERRY
 CHOCOLATE RASPBERRY 51

This recipe yields 2 cakes of 18 cm.

DARK CHOCOLATE DACQUOISE

(1 tray of 30 x 40 cm)

180g de claras de huevo 120g de azúcar

1g of albumin
110g de chocolate negro 170g de harina de almendra 35g de harina

1. Preheat the oven to 160C.

2. Whip the egg whites, the albumin, and the sugar to meringue point.
3. Sift and combine the flours.
4. Melt the dark chocolate at 45-50C. Add to the meringue.
5. Add the dry ingredients.
6. Cover the tray with parchment paper and spread evenly to a height of 1cm. It is a very thick cake,
It can also be done with a piping bag.
Bake for 12 minutes.
Cut 2 rounds of 16cm while hot to prevent breaking. Cool and freeze.

DARK CHOCOLATE CRISPEARLS

"Crispearls" is a toasted cereal coated in chocolate. The chocolate will prevent them from getting soggy inside the cake and
it will maintain the crunch for a long time. It is a prefabricated product, very easy and quick to use, instead of
make the crispy layer from scratch. 'Crispearls' are added in the final phase of the cake assembly, sprinkled on top
directly on the mousse, before placing the cake.
Raspberry sauce
(2 templates of 16 cm)

240 g de puré de frambuesa 60 g de frambuesa

72g of sugar
12g of cornstarch 34g of gelatine mass

Put the puree and the berries in the pot.

Mix the sugar and cornstarch, gradually adding to the cold puree while continuing to whisk.
3. Bring to a boil. Boil for 1 minute, remove from heat.
4. Add the gelatin mass and mold into two 16 cm rings. Freeze.

VANILLA CREAM
(2 molds of 16cm)

80g of milk, 3.25%.

75g (1) of heavy cream, 33% 45g of sugar
70g of egg yolks 30g of gelatin mass
200g (2) of thick cream, 33% Two vanilla pods

Semi-mount the cream (2) and put it in the fridge.

2. Cut open the vanilla pods and extract the seeds.
3. Put the milk, the cream (1), the vanilla seeds and the vanilla pods in the saucepan. Heat.
4. Combine the sugar with the egg yolks using a whisk. Gradually add to the pot.
5. Slowly cook the English cream to 80-82C, stirring constantly.
6. Remove from heat, strain to eliminate the grains. Add the gelatin mixture.
7. Cool to 28-29C, incorporate the whipped cream.
8. Pour over the frozen Raspberry Coulis. Freeze.
DARK CHOCOLATE - RASPBERRY MOUSSE
Without gelatin (2 cakes of 18 cm)

125 g of raspberry puree, 140 g (1) of thick cream, 33% 25 g of sugar

20 g of cocoa butter
250 g of dark couverture chocolate, 65%, 25 g of butter
500 g (2) of thick cream, 33%.

1. Semi-whip the cream (2) and put it in the fridge.

2. Heat the raspberry puree, the cream (1), and the sugar to 80C.
Pour it over the chocolate and cocoa butter in a tall glass. Emulsify with the blender.
4. Cool to 40-45C, add the butter and emulsify.
5. Incorporate the whipped cream.
6. This mousse is very thick, make sure to start assembling the cake immediately to achieve the
better results. A pastry bag can also be used to apply the mousse.

MOUNTING

You can assemble this cake in the classic 18 cm silicone molds or in pastry rings. If not, you can
choose any other mold and cake shape of your preference. The cake is assembled upside down:

Place a 2 cm layer of dark chocolate mousse.

2. Place the Raspberry Coulis and the Vanilla Cream over the Mousse.
3. Añadir más Mousse.
4. Sprinkle dark chocolate "Crispearls".
5. Place Dark Chocolate Dacquoise.
6. Freeze.
 CHOCOLATE RASPBERRY 55

SPLASH GLAZING EFFECT

Prepare three colors of mirror glaze.

Para esta tarta estoy utilizando la paleta de colores negro, rosa y blanco que representa la composición de la
raspberry tart, dark chocolate, and vanilla cream.

Take your cake out of the freezer and place it in a tall glass or on a stand to make it easier to handle.
Make an effort to frost your cake quickly, as soon as the frosting touches the frozen cake,
it will begin to harden. The faster it is glazed, the straighter and smoother the coating will be, avoiding the
lumps and imperfections in the glazing.

Start by pouring a black mirror glaze until the cake is completely covered. Add some
Pink and white drops at the top, in the center. From the top, point with the Velvet.
Spray or any other gun to push the air and create the 'Splash' of colors.

For this purpose, you should find a good average distance between the gun and the cake to have the
enough power to splash well. You can practice beforehand, trying to feel the pressure of
air in your hand.

Each time it will have a beautiful and unique design.

Wait until the excess frosting stops dripping, remove the bottom drips with a spatula or a
knife. Carefully place your cake on the Cake Board or on the Plate. Let it defrost in the
Refrigerate for 5-7 hours. Your cake is ready, enjoy it!
KIWI MANGO
 KIWI MANGO 57

This recipe makes 2 pies of 18cm

Mango sponge
(1 tray of 30 x 40 cm)

180 g de claras de huevo 165 g de azúcar

100g de puré de mango 40g de puré de plátano 145g de harina de almendras 50g de azúcar glas 60g de harina

1. Preheat the oven to 170C.

2. Beat the egg whites and sugar to a meringue point.
3. Sift and combine the flours and powdered sugar.
4. Incorporate the cold purees and then the dry ingredients into the meringue.
5. Cover the tray with parchment paper and spread evenly to a height of 1cm.
Bake for 20-22 minutes. Cool.
Cut 2 rounds of 16cm. Freeze.

CHEWY MANGO - CRUNCHY

30g of corn oil

75g de chocolate blanco 65g de Feuilletine
40g of dried mango pieces

Cut the mango pieces into small pieces.

2. Melt the chocolate to 40-45C, add oil.
3. Combine all the ingredients.
4. Spread a thin layer over the frozen mango sponge. Freeze.
KIWI GELATIN
(2 templates of 12 cm)

265g de puré de kiwi 28g de jarabe de glucosa 53g de azúcar

5.5g of NH pectin

1. Place the puree and glucose syrup in the pot. Heat to 40C.
Mix the sugar and NH pectin, gradually add to the pot while stirring.
Heat to 85C.
4. Pour into two rings/molds of 11-12cm. Freeze.

Soft cream
(2 molds of 15cm)

80g of milk, 3.25%.

75g (1) of thick cream, 33% 45g of sugar
70g of egg yolks 30g of gelatin mass
200 g (2) of thick cream, 33%.

1. Semi-whip the cream (2) and put it in the refrigerator.

2. Put the milk and the cream (1) in the saucepan. Heat.
3. Mix the sugar with the egg yolks using a whisk. Gradually add to the pot.
4. Slowly cook the English cream until 80-82C, mixing constantly.
5. Remove from heat. Add the gelatin mixture.
6. Cool to 28-29C, incorporate the whipped cream.
7. Prepare rings/molds of 15 cm and place the kiwi gelatin in the center of the base.
elaborate.
Pour the whipped cream on top. Freeze.
Mango Mousse
(2 cakes of 18cm)

Italian meringue: 70g of egg white 70g of sugar

35g of water

390 g of mango puree 24 g of lemon puree 68 g of gelatin mass

300g of cream, 33%.

1. Semi-whip the cream and put it in the refrigerator.

2. Make the Italian meringue with the egg whites, sugar, and water:
Heat the sugar and water, when it reaches 105C, at the same time start to whip the egg whites.
egg
keep the syrup cooking at 121C
combine the syrup and the egg whites
beat until it cools

3. Combine the purees together.

4. Heat 1/3 of the purees with the gelatin mass to 45C. Combine all the purees.
5. Cool the purees to 25C.
6. Combine everything in this order: meringue, purées, cream.
7. Assemble the cake using all the inserts.
CANDIED KIWI DECORATION

240g of kiwi puree 240g of water 110g of sugar

6g of agar-agar 6g of gelatin powder
Green food coloring, if necessary.

Place the puree and water in the pot.

2. Mix the sugar and agar agar, adding it gradually to the cold puree and the water.
3. Bring to a boil. Simmer for 1.5 minutes.
4. Remove from heat, add the gelatin mixture.
5. Add green food coloring if a greater intensity is desired.
6. Place in a ring mold or tray with a height of 0.5 cm.
7. Place in the refrigerator until fully gelled for 20-40 minutes.
8. Cut the desired shape (stripes) with a knife and decorate the cake.

ASSEMBLY

You can assemble this cake in a classic 18 cm silicone mold or in a pastry ring. The cake is
mount upside down
1. Place the double insert complex at the bottom.
2. Add the mango mousse.
3. Finish with Mango Sponge and Crispy Mango.
4. Freeze.
CLARIFIED: NEUTRAL ENAMEL

The neutral glaze, compared to the mirror glaze, hardens much faster, due to
a different stabilizer - Pectin NH. Reacts faster than gelatin. Please note
that if you glaze your cake faster, you will have better results in being shiny and smooth. A
slow icing speed will create lumps and imperfections that you want to avoid. You also want
avoid pouring twice, try to cover an entire cake with the neutral frosting in one go.

Heat the neutral glaze to 50-60C.

Take your cake out of the freezer and place it in the tall glass or on the stand to facilitate its
manipulation. Make an effort to glaze your cake quickly, as soon as the icing touches
the frozen cake will start to harden. Pour the frosting in the center until it covers everything
pastel.

Wait until the excess frosting stops dripping, remove the lower drops with a
spatula or a knife. Carefully place your cake on the Cake Board or on the Plate. Let it
Thaw in the refrigerator for 5-7 hours.

Decorate with the Kiwi Decoration Confit by carefully placing it around the cake. The
confit is flexible and stable, it should be easy to handle.

Your cake is ready, enjoy it!

BLACKBERRY
CHEESECAKE
 BLACKBERRY CHEESECAKE 65

This recipe makes 2 square cakes of 18cm

Mona Lisa
Gluten-free (1 tray of 30 x 40 cm)

110 g (1) de claras de huevo 130 g (1) de azúcar

190g (2) eggs

26g (2) of sugar

130g of almond flour, 39g of rice flour, 26g of butter

Pinch of fleur de sel

1. Preheat the oven to 180C.

2. Whip the egg whites (1) and the sugar (1) to make meringue.
3. Combine with a whisk: eggs (2), sugar (2), and almond flour.
4. Sift the rice flour, add the salt.
Melt the butter in the microwave.
6. Combine everything in this order: egg mixture (2), rice flour, meringue (1), butter.
7. Cover the tray with parchment paper and evenly spread to a height of 1cm.
8. Bake for 12 minutes. Let cool.
9. Cortar 2 formas cuadradas con cuchillo o aros de pastelería, según el tamaño del molde. Congelar.
ALMOND CRUMBLE
Gluten-free (2 templates of 16 cm)

57g (1) de mantequilla 56g de harina de arroz 48g de azúcar glas 52g de harina de almendras
Pinch of fleur de sel

26g (2) of butter

1. Preheat the oven to 160C.

Sift and combine the flours with the icing sugar and salt.
3. Put everything except the butter (2) in the mixer with the paddle attachment. Mix until uniform.
4. Cover the tray with parchment paper. Evenly distribute the Crumble on the tray.
5. Bake for 8-10 minutes. Let cool.
6. Add the melted butter (2).
7. Place the crumble inside the 16cm square pastry ring/mold.
8. Press with a spoon until reaching a thickness of 4-5 mm. Freeze.

BLACKBERRY COMPOTE
(2 molds of 16cm)

100g of blackberry
68g de puré de frambuesa 120g de puré de mora 106g de azúcar
6g of NH pectin

Cut the blackberry into small pieces.

2. Place the purees and the blackberries in the pot. Heat to 40C.
3. Mix the sugar and NH pectin, gradually add to the pot while stirring.
4. Bring to a boil. Boil for 20 seconds. Remove from heat.
5. Stick in two rings/molds of 16 cm. Freeze.
Blackberry cream
(2 templates of 16 cm)

108 g de puré de moras 64 g de puré de frambuesas 116 g de yemas de huevo

52g of sugar 52g of butter
10g of gelatin mass

1. Place the purees in the pot. Heat.

2. Combine the sugar with the egg yolks using a whisk.
3. Gradually add the yolks and sugar to the hot purées.
4. Slowly cook the English cream at 80-82C, stirring constantly.
5. Remove from heat, add the gelatin mixture.
6. Cool to 40-45C. Add the butter, emulsify with the mixer.
7. Pour over the frozen blackberry compote. Freeze.
CHEESECAKE MOUSSE
(2 cakes of 18cm)
35g de yemas de huevo 35g de azúcar 14g de agua
56 g of milk, 3.25%.
98g of white coating chocolate, 34% 14g of inverted sugar
28g of gelatin mass
140 g de queso fresco, 31% 280 g de nata líquida, 33%.
Step 1:
Semi-whip the cream and put it in the fridge.

Stage 2:
Make a bomb paste with the yolks, sugar, and water:
- empezar a batir las yemas a alta velocidad
At the same time, boil the syrup with the sugar and water at 118C.
slowly pour the syrup into the beaten egg yolks
keep beating until 45C
Step 3:
Heat the milk to 80C.
Pour it over the chocolate in a tall glass. Emulsify with the mixer.

Step 4:
Melt the gelatin and inverted sugar in the microwave. Combine with the cream cheese.
ambient temperature.
Step 5:
Combine everything in this order: Paté to Bombe (step 2), cream cheese mixture (step 4), ganache
(paso 3), crema batida (paso 1)
Assemble the complete cake using all the inserts.
ASSEMBLY

You can assemble this cake in 18 cm silicone square molds or in pastry rings. If not,
You can choose any other mold and cake shape of your preference. The cake is assembled upside down:

Place a layer of cheese mousse 2 cm thick.

2. Place the Blackberry Compote + the Blackberry Cream on top of the Mousse.
3. Add a little Mousse.
4. Place the Joconde sponge cake.
5. Add more mousse.
6. Add the Almond Crumble at the end. Freeze.

SPLASH GLAZING EFFECT

Prepare four colors of mirror glaze.

For this cake, I am using white as the main color and three additional colors: pink, blue.
Light and Dark Blue.

The detailed description of the 'Splash' effect can be found in the recipe 'Chocolate.
Raspberry
BLUEBERRY
 BLUEBERRY 72
This recipe makes 3 donut cakes

BLUEBERRY CAKE
(1 tray of 30 x 40 cm)

120g de azúcar 100g de harina

7g of baking powder
15g of whole milk powder, 3.25% 40g of corn oil
170g of eggs
65g of milk, 3.25% n/a of blueberries

1. Preheat the oven to 180C.

Combine all the ingredients (except the milk) and beat for about 8 minutes.
at medium-high speed.
3. Add the milk and beat for 2 more minutes at medium-low speed.
4. Cover the tray with parchment paper and spread evenly to a height of 1cm.
5. Cover with blueberries.
Bake for 12-15 minutes. Cool.
7. Cut the desired shapes according to the donut mold. Freeze.

WHITE CHOCOLATE CRISPEARLS

"Crispearls" is a toasted cereal coated in chocolate. The chocolate will prevent them from getting soggy.
of the cake and will maintain the crunch for a long time. It is a prefabricated product, very
easy and quick to use, instead of making the crispy layer from scratch. "Crispearls" is added in the
final stage of the cake assembly, dusted directly over the mousse, before placing the
sponge cake.
BLUEBERRY COMPOTE
(3 donut insertions)

132g de arándanos 162g de puré de arándanos 126g de puré de frambuesas 90g de jarabe de glucosa 78g
of sugar
9g of pectin NH 3g of citric acid

Cut the blueberries into small pieces.

2. Place the purees, the berries, and the glucose in the pot. Heat to 40°C.
3. Mix the sugar and NH pectin, gradually add to the pot while stirring.
4. Bring to 85C. Remove from heat and add citric acid.
5. Place in three doughnut molds. Freeze.

BLUEBERRY GANACHE
(3 molds for donuts)

120 g of blueberry puree 60 g of raspberry puree 12 g of glucose syrup 15 g of dough

gelatin
234 g de chocolate blanco de cobertura, 34% 159 g de nata líquida, 33%.

1. Heat the purees and glucose to 85C. Add the gelatin mass.
2. Pour the chocolate into a tall glass. Emulsify with a blender.
3. Add the cold cream, emulsify.
Pour over the blueberry compote. Freeze.
BLUEBERRY MOUSSE
(3 donut cakes)

1000 g de puré de arándanos 240 g de azúcar glas

1000g of heavy cream, 33% 192g of gelatin mass

1. Semi-whip the cream and put it in the fridge.

2. Put the blueberry puree, powdered sugar, and gelatin mass in the pot. Heat to 45C.
3. Remove from heat.
Cool to 28-29C and fold in the whipped cream.
5. Assemble the cakes using all the inserts.

ASSEMBLY

You can assemble this cake in silicone donut molds.

If not, you can choose any other mold, pastry ring, and shape of your preference. The cake is assembled upside down.
down

1. Place a layer of Blueberry Mousse halfway up the mold.

2.2. Place the blueberry ganache and the compote over the mousse. Gently push in the center.
of the mold.
3. Add more mousse.
4. Sprinkle 'Crispearls'.
5. Place the blueberry cake. Freeze.
GLAZING EFFECT 'DONUT STRIPS'.

Prepare three colors of mirror glaze.

For this cake, I am using the color combination of white, pink, and purple.

Prepare an empty cup where you will combine the three colors of Mirror Glaze together. Pour one color over the other.
without mixing.

Take your cake out of the freezer and place it in the cup or on the stand. Strive to frost quickly, as soon as
that as soon as the frosting touches the frozen cake, it will start to harden. The faster it is frosted,
the coverage will be straighter and smoother, avoiding lumps and imperfections in the frosting.

Start pouring the mirror glaze by creating parallel stripes one after another, moving slowly.
around the cake. The wider the frosting you pour, the straighter and more even the stripes will be.
get.

With this effect, you may find it difficult to cover all sides of the donut shape and that there are remaining
some empty spaces. It is not possible to pour twice while simultaneously not destroying the beautiful pattern of
stripes. For this reason, make an effort to pour a large amount of icing from the first round,
to ensure that all sides are covered.

Wait until the excess glaze stops dripping, remove the bottom drips with a spatula or a
knife

This type of donut is quite difficult to balance if you are a beginner. Make sure not to rush into it.
hold this cake, otherwise it may tip over and fall. Pay close attention and transfer it with
careful with the cake board or the plate. Try to avoid light and flexible spatulas when moving this cake, as
what is heavy. With a firm and steady spatula, you will achieve the best results.

Let it thaw in the refrigerator for 5-7 hours. Your cake is ready, enjoy!
MACADAMIA
SALTEDCARAMEL
 Macadamia Salted Caramel 77

This recipe yields 2 cakes of 18 cm.

MACADAMIA BROWNIE
Gluten-free (2 pastry rings of 15cm)

96g of eggs 40g of sugar

140g of dark chocolate 80g of butter
20g of rice flour
Macadamia nuts

1. Preheat the oven to 170C.

2. Beat the eggs and sugar at high speed.
3. Melt the chocolate and butter in the microwave until 45-50C.
4. Combine steps 2 and 3. Incorporate the flour.
5. Sprinkle the crushed macadamia nuts as needed.
6. Cover the puff pastry rings with aluminum foil, spread the sponge cake evenly.
Bake for 8-10 minutes. Let cool.
8. Freeze.

Fried Macadamia Nuts

70g of sugar 25g of water

170g of macadamia nuts a pinch of fleur de sel

Cook the syrup with the sugar and water at 117C.

2. Heat the macadamias in the microwave until warm and add them to the syrup.
3. Constantly stir until white sugar crystals form (this stage occurs before the
caramelization
4. Add the salt. 5. Place the shelled walnuts on the tray to cool.
SALTED DRY CARAMEL
(2 pastry rings of 15 cm)

Caramel:
97g of sugar
26g of glucose syrup 195g of thick cream, 33%.

20g of gelatin powder

59g of milk chocolate coating, 41% 7g of cocoa butter
52g of butter
Pinch of fleur de sel

200g of sliced Macadamia

1. Heat the cream, glucose and salt in a small pot until 80C.
At the same time, make soft and dry caramel with the sugar in a large pot, trying to avoid that
herb.
3. 3. When the sugar is completely melted, deglaze with the hot cream. Mix until everything
Let it sit uniform for a few seconds. Remove from heat.
4. Add the gelatin mixture.
5. Pour the chocolate and cocoa butter into a tall glass. Emulsify with the blender.
6. Cool to 40-45C, mix with the cold butter.
7. Fold in the sandy macadamia.
Place on top of the Macadamia Brownie in pastry rings.
SALTED CARAMEL MOUSSE
(2 cakes of 18 cm)

110g of sugar
190g (1) of heavy cream, 33% 50g of gelatin mass
160 g of white couverture chocolate, 34% 30 g of milk couverture chocolate, 41% 20 g of
butter
440g (2) of heavy cream, 33% Pinch of fleur de sel

1. Whip the cream (2) and put it in the fridge.

2. Cook the dry caramel with the sugar and the cream (1):
Heat the cream (1) with the salt to 80C.
At the same time, make the dry caramel with the sugar in a large pot, making sure it doesn't reach
to boil
When the sugar is completely melted, deglaze with the hot cream.
mix until everything is uniform and remove from heat
add the gelatin mass
3. Pour it over the chocolate in a tall glass. Emulsify with the mixer.
Cool to 40-45C, add the butter and emulsify.
5. Cool to 28-29C and add the cream (2).
6. Assemble the entire cake using all the inserts.

MOUNTING

You can assemble this cake in a silicone mold "Eclipse" (18 cm).
If not, you can choose any other mold and cake shape of your preference. The cake is assembled upside down:

1. Place the layer of Salted Caramel Mousse and leave only the space for the complex insert.
2. Place the complex insert: Brownie + Caramel.
3. Freeze.
 MACADAMIASALTED CARAMEL 81

SWIRL GLAZING EFFECT.

Prepare three colors of mirror glaze.

Para este pastel estoy utilizando los colores Blanco, Marrón Oscuro y Naranja para representar la composición
from the flavors of the cake: Caramel, Chocolate, and Macadamia.

Take your cake out of the freezer and place it in a tall glass or on a stand to make it easier to handle.
Strive to glaze your cake quickly, as soon as the frosting touches the frozen cake,
it will start to harden. The faster it is glazed, the straighter and smoother the coating will be, avoiding the
lumps and imperfections of the icing.

Prepare an empty cup where you will combine the three colors of Mirror Glaze together. Pour one color over the other.
without mixing.

Start pouring Mirror Glaze over the cake from the center to the sides in circular motions and
constants. At the end of the circle, be sure to give the final brushstroke outward from the cake to achieve
a beautiful and complete finish.

Wait until the excess icing stops dripping, remove the bottom drips with a spatula or a
knife. Carefully place your cake on the pastry board or on the plate. Let it defrost in the
refrigerate for 5-7 hours. Your cake is ready, enjoy it!
SOUR CHERRY
 SOUR CHERRY 83

Tthis recipe makes 3 cakes of 18cm

Dacquoise of dark chocolate and almonds

(1 tray of 30 x 40 cm)

200g de claras de huevo 195g de azúcar

2g of albumin
120g of dark covering chocolate, 65% 195g of almond flour
35g of flour

1. Preheat the oven to 160C.

2. Whip the egg whites, the albumin, and the sugar to the point of meringue.
3. Sift and combine the flours.
4. Derretir el chocolate negro a 45-50C. Añadir al merengue.
5. Add the dry ingredients.
6. Cover the tray with parchment paper and spread evenly to a height of 1cm.
Bake for 8-10 minutes.
Cut 2 rounds of 16cm. Chill and freeze.

HAZELNUT CRUNCH

120g of almond praline, 65%.

50g of milk chocolate coating, 41% 80g of Feuilletine

Melt the chocolate and the praline to 40-45C.

2. Add the Feuilletine.
3. Spread a thin layer over the frozen Dacquoise. Freeze.
 SOUR CHERRY 84
SOUR CHERRY COMPOTE
(3 insertions of 16 cm)

370 g of cherry puree 370 g of pitted cherries

146 g of sugar 13 g of pectin NH 10 g of lime puree

Cut the cherries in half.

2. Place the purees and the berries in the pot. Heat to 40C.
3. Mix the sugar and pectin NH, adding it little by little to the pot while stirring.
4. Bring to a boil. Boil for 20 seconds. Remove from heat.
5. Add the lime puree.
6. Pour into 3 rings/molds of 16cm. Freeze.

CHERRY CREAM
(3 molds of 16cm)

250 g of custard 50 g of inverted sugar

250 g of cherry puree, 250 g of milk chocolate coating, 41% for the English cream:
240 g of milk, 3.25%.
240 g of liquid cream at 33% 50 g of sugar
96 g of egg yolks 80 g of gelatin mass

Put the milk and cream in the pot. Heat.

2. Mix the sugar with the egg yolks using a whisk. Gradually add to the pot.
Slowly cook the custard until 80-82C, stirring constantly.
4. Remove from heat and add the gelatin mixture.
Scale only 250g of Creme Anglais to use it in the rest of the recipe.
Pour 250g of Crème Anglaise over the chocolate, the purée, and the inverted sugar in a tall glass.
Emulsify.
7. Pour over the Sour Cherry Compote. Freeze.
MILK CHOCOLATE MOUSSE
(3 cakes of 18 cm)

454 g de leche, 3,25% 229 g de yemas de huevo 179 g de masa de gelatina

794 g de chocolate con leche de cobertura, 41% 1136 g de nata líquida, 33%.

1. Semi-whip the cream and put it in the fridge.

2. Put the milk and the egg yolks in the pot. Slowly cook the custard until 80-82C.
3. Remove from heat and add the gelatin mixture.
Pour it over the chocolate in a tall glass. Emulsify with the blender.
Cool to 28-29C and add the whipped cream.
6. Assemble the complete cake using all the inserts.

MOUNTING

You can assemble this cake in 18 cm silicone molds or in pastry rings.

If not, you can choose any other mold and cake shape of your preference. The cake is assembled upside down:
Pour a layer of Milk Chocolate Mousse that is 2cm thick.
Place the Cream and Cherry Compote on top of the Mousse.
Add more mousse.
4. Place Dacquoise with Crunch.
5. Freeze.

SPLASH GLAZING EFFECT

For this cake, I am using Black as the main color and two additional colors: White and Red.
A detailed description of the 'Splash' effect can be found in the 'Chocolate Raspberry' recipe.
 MALINKA 87

This recipe makes 25 mini cakes

WHITE CHOCOLATE CAKE WITH RASPBERRY

(1 tray of 30 x 40 cm)

100 g of egg yolks 100 g (1) of sugar

125 g de claras de huevo 40 g (2) de azúcar

55g of flour
25g of whole powdered milk 3.25% 35g of white chocolate
35g of butter
n/a raspberries

Preheat the oven to 160C.

Step 1:
Beat the egg yolks and (1) the sugar on high speed for about 10 minutes.
Incorporate the sifted powdered milk and flour.

Step 2:
Whip the egg whites and the sugar (2) to meringue point. Combine steps 1 and 2.
Step 3:
Melt the chocolate and butter in the microwave at 40-45C. Combine everything.
Cover the tray with parchment paper and spread evenly to a height of 1 cm. Cover with
raspberries.
Bake for 10 minutes. Let cool.
Cut the necessary shapes according to the molds. Freeze.
VANILLA GANACHE WITH RASPBERRY
(25 mini insertions)

114g (1) of heavy cream, 33% 12g of glucose syrup

12g of inverted sugar
162 g of white couverture chocolate, 34% 6 g of vanilla paste

300g (2) of thick cream, 33% n/a of raspberries

1. Heat the cream (1), the paste, the glucose, and the inverted sugar to 80C.
Pour over the chocolate and emulsify.
3. Add the cold cream (2). Mix.
4. Stabilize in the fridge for 6 to 12 hours.
5. Beat slowly until you achieve a creamy and smooth texture.
6. Place in mini molds and put raspberries in the center. Freeze.

Raspberry Mousse with Vanilla

(25 mini tarts)

600 g de puré de frambuesas 165 g de azúcar glas

100 g of gelatin mass
630g of heavy cream, 33% 2 vanilla pods

1. Whip the cream and put it in the fridge.

2. Split the vanilla pods and extract the seeds.
3. Put the raspberry puree, icing sugar, vanilla seeds, and vanilla pods in the pot.
Heat to 80C.
4. Remove from heat, strain to eliminate the pods, and add the gelatin mixture.
Cool to 28-29C and add the whipped cream.
6. Assemble the mini tarts using all the inserts.
 BLACKBERRY
90

ASSEMBLY

You can assemble this cake in silicone molds for petit gateau of your choice. If not, you can choose
any other mold, pastry ring, and shape.
The cakes are turned upside down:

Pour the Raspberry Mousse layer.

2. Place the whipped Ganache filling in the center.
3. Add more Mousse.
4. Place soft sponge.
5. Freeze.

NEUTRAL NAIL POLISH - TRANSPARENT NAIL POLISH. SPRAY OR POUR

The transparent glaze is the best option for this recipe. Notice the impressive natural color.
from raspberry mousse and the popping vanilla seeds. By maintaining the transparent color,
it will add a bit of shine and enhance the beautiful natural look.

Heat the neutral glaze to 50-60C.

(You can also spray Neutral Glaze over the cake. It works better with angular shapes for
make sure that all sides are evenly covered with a thin layer. From this
In this way, you can heat the neutral glaze to 60-70C ensuring that it is fluid enough.
to spray it. Use the same tool and technique as for the velvet effect)

Take your cakes out of the freezer and place them on the cooling rack to make it easier.
manipulation. Strive to frost your cake quickly, as soon as the frosting touches the
frozen cake will start to harden. Pour the frosting in the center and then on the sides
until covering the entire pie.

Wait until the excess glazing stops dripping. Remove the drops from the bottom by rubbing the base.
from the cakes through the cooling rack, with the help of toothpicks or mini spatulas.
Place the cakes on the Cake Boards or on the Plates.

Carefully sprinkle the freeze-dried raspberry around the cakes, not just as
decoration, but also as an additional crunchy texture for this dessert. Let it be
Thaw in the refrigerator for 3-4 hours. It's ready, enjoy!
ALMOND CITRUS
 ALMOND CITRUS 93

This recipe makes 2 log cakes

ALMOND SPIDER
(1 tray of 30 x 40 cm)
200g de claras de huevo 100g de azúcar
2g of albumin 110g of powdered sugar
150 g of almond flour 30 g of flour
40g of almond praline, 65%.
1. Preheat the oven to 170C.
Sift all the flours and the powdered sugar.
3. Whip the egg whites, sugar, and albumin to a meringue point.
4. Incorporate the praline and then the dry ingredients into the meringue.
5. Cover the tray with parchment paper and spread evenly to a height of 1cm.
Bake for 15 minutes. Cool down.
Cut 4 rectangles according to the size of the mold (2 layers of cake will be used per cake).
8. To freeze.

LEMON - CANDIED MANDARIN

(2 trunk inserts)
120g of mandarin puree 35g of lemon puree
90g of orange segments 10g of cornstarch
80g of sugar
38g of gelatin mass
1. Cut the orange into wedges, avoiding the white and bitter skin.
2. Put all the purees in the pot.
3. Mix the sugar and cornstarch, gradually add to the cold purees, while continuing to beat.
4. Add the orange segments. Bring to a boil.
Boil for 1 minute, remove from heat.
6. Add the gelatin mixture and pour into two loaf molds.
7. Cover with a piece of almond cake. Freeze.
LEMON CREAM
(2 log insertions)
52g de puré de limón 20g de puré de mango 48g de puré de mandarina 86g de huevos
76g of sugar
6g of gelatin, 20g of cocoa butter, 92g of butter
Lemon zest
Put the purees in the pot. Heat.
2. Combine the sugar and the eggs, gradually add to the pot. Cook the custard at 80-82C. 3.
Remove from heat, add the cocoa butter & the gelatin mixture.
4. Cool to 40-45C. Add the butter, the zest, and emulsify with the blender.
5. Pour over the Confit + Frozen Cake. Freeze.

ALMOND CRUMB
Phase 1:
57g of butter 56g of rice flour
48g of powdered sugar 52g of almond flour
Pinch of fleur de sel Stage 2
15 g of butter
15g of almond praline, 65%.
1. Preheat the oven to 160C.
Sift and combine the flours with the powdered sugar and salt.
3. Place the ingredients of 'Phase 1' in the blender with the paddle attachment. Mix until it is
uniform.
4. Cover the tray with parchment paper. Evenly distribute the Crumble in the tray.
5. Bake for 8-10 minutes. Let it cool.
6. Melt the ingredients of 'Phase 2' and combine them with the cold crumble.
Melt and press on the frozen Lemon Cremeux in a log mold. Freeze.
ALMOND MOUSSE
(2 log cakes)

225g (1) of heavy cream, 33% 115g of egg yolks

90 g of gelatin mass
335 g of milk chocolate coating, 41% 60 g of almond praline, 65%.
570 g (2) of heavy cream, 33%.

1. Semi-whip the cream and put it in the fridge.

2. Combine the egg yolks and the (1) cream in a saucepan. Cook the custard at 80-82C. 3. Remove from
fire and add the gelatin mass.
Pour it over the chocolate and the praline in a tall glass. Emulsify with the hand blender.
Cool to 28-29C and add the whipped cream.
6. Assemble the complete cake using all the inserts.

ASSEMBLY

You can assemble this cake in log molds.

Otherwise, you can choose any other mold and cake shape of your preference. The cake is assembled upside down:
Pour the Almond Mousse layer into 1/3 of the mold.
2. Place the complex insert: Confit + Sponge + Cremeux + Crumble.
3. Add more mousse.
4. Place Almond Sponge.
5. Freeze.
GLAZING EFFECT "LOG STRIPES"

Prepare three colors of mirror glaze.

For this cake, I am using the colors White, Dark Brown, and Orange to represent the composition.
of the cake flavors: Almond, Mandarin, and Lemon.

Take your cake out of the freezer and place it in two tall cups from both ends of the cake. Make an effort.
to glaze quickly, since as soon as the icing touches the frozen cake, it will start to harden.
The faster the glazing is done, the straighter and smoother the coating will be, avoiding lumps and imperfections.
glazing.

Prepare an empty cup where you will combine the three colors of Mirror Glaze together. Pour one color over the other.
without mixing.

Start pouring Mirror Glaze from one end of the log. With steady movements, create stripes.
parallel one after another slowly moving towards the other end of the pie. The wider you pour the
Glazing, more straight and uniform stripes will be achieved.

Wait until the excess frosting stops dripping, remove the bottom drips with a spatula or a
knife.

This trunk shape is quite difficult to handle and balance if you are a beginner. Make sure not to
hurry to hold this cake, otherwise it may tip over and fall. Pay close attention and
Transfer it carefully to the cake board or plate. Try to avoid light and flexible spatulas when moving.
this cake, as it is heavy. With a firm and sturdy spatula you will get the best results.

Let it thaw in the fridge for 5-7 hours. Your cake is ready, enjoy it!
STRAWBERRY LEMONADE
 STRAWBERRYLEMONADE 99

This recipe makes 25 mini cakes

COCONUT AND LIME CAKE

(1 tray of 30 x 40 cm)

180 g de claras de huevo 80 g de azúcar

60 g of almond flour 40 g of flour
135 g of icing sugar
100g of toasted dried coconut Zest of two limes

Lightly toast the desiccated coconut in the oven at 150°C until golden brown.
2. Preheat the oven to 180C.
3. Whip the egg whites and sugar to meringue point.
4. Grind the dried coconut until achieving a fine consistency.
5. Sift the icing sugar and the flours. Combine with the coconut and the zest.
6. Incorporate the dry ingredients into the meringue.
7. Cover the tray with parchment paper and spread evenly to a height of 1cm.
8. Bake for 15 minutes. Cool.
9. Use the cutter for the size of the mini molds. Freeze.

STRAWBERRY INSERT
(25 mini cake molds)

280g of strawberry puree 12g of cornstarch

80g of sugar
38g of gelatin mass

Put the puree in the pot.

2. Mix the sugar and cornstarch, gradually add it to the cold puree while continuing to whisk.
3. Bring to a boil. Boil for 1 minute, remove from heat.
4. Add the gelatin mass and shape it into mini insertion molds. Freeze.
 STRAWBERRYLEMONADE101

LEMONADE MOUSSE
(25 mini tarts)

300g of milk, 3.25% 72g of gelatin mass 75g of lemon puree

510g of white couverture chocolate, 34% 30g of Limoncello liqueur
705g of heavy cream, 33% Zest from two lemons

Semi-whip the cream with the zest and put it in the fridge.
2. Heat the milk to 80C. Add the jelly mixture.
Pour it over the chocolate in a tall glass. Emulsify with the blender.
4. Add the lemon puree and the Limoncello. Mix.
5. Enfriar a 28-29C y añadir la nata montada.
6. Assemble the mini tarts using all the inserts.

ASSEMBLY

You can make this cake in mini silicone molds shaped like eggs. If not, you can choose any other.
mold, pastry ring, and shape. The cake is assembled upside down:

1. Place a layer of Lemon Mousse.

2. Place the cutter insert on top of the mousse.
3. Add more mousse.
4. Place the Coconut and Lime Sponge.
5. Freeze.
MARBLE GLAZING EFFECT.

Prepare two colors of mirror glaze.

For this cake, I am using dark green and yellow shades.

Prepare an empty cup where you will combine the two colors of Mirror Glaze. Pour one color over the other without
mix

Take your cake out of the freezer and place it on the cooling rack for easier handling. Make an effort.
to frost your cake quickly, as soon as the frosting comes into contact with the frozen cake,
It will start to harden. Pour the icing in the center and then on the sides until the entire cake is covered.

Wait until the excess icing stops dripping. Remove the drops from the bottom by wiping the base of the
cakes through the cooling rack, with the help of the chopsticks.
Place the cakes on the Cake Boards or on the Plates.

Decorate with gold leaves to cover the gaps of the sticks and other small imperfections.

Let it thaw in the refrigerator for 3-4 hours. It's ready, enjoy!
PASSION FRUIT
 PASSION FRUIT105

This recipe yields 2 cakes of 18cm.

Coconut Dacquoise
Gluten-free (1 tray of 30 x 40 cm)

154g de claras de huevo 154g de azúcar

1g of albumin
70g of almond flour 70g of rice flour
112g of dried coconut 140g of coconut puree

Lightly toast the dried coconut in the oven at 150C until it is golden.
2. Preheat the oven to 170C.
3. Whip the egg whites, albumin, and sugar to meringue point.
4. Grind the dried coconut until obtaining a fine consistency.
5. Sift the flours and combine them with the dried coconut.
6. Keep the coconut puree at 20°C.
7. Combine in this order: meringue, puree, dry ingredients.
8. Cover the tray with parchment paper and spread evenly to a height of 1cm.
9. Bake for 8-10 minutes. Cool.
10. Cut 2 rounds of 16cm. Freeze.

WAFFLE CRUNCH

6g of cocoa butter
60g of white chocolate
90g of 50% hazelnut praline 110g of Feuilletine

Melt the cocoa butter, white chocolate, and praline to 40-45C.

2. Add the Feuilletine.
3. Spread a thin layer over the frozen Dacquoise. Freeze.
INSERT OF PASSION FRUIT CREAM
(2 inserts of 16cm)

192 g of passion fruit puree 84 g of egg yolks

65g of sugar
18g of gelatin mass 95g of butter

1. Put the puree in the pot. Heat.

2. Combine the sugar and egg yolks, gradually add to the pot. Cook the custard at 80-
82C. 3. Remove from heat & add the gelatin mixture.
4. Cool to 40-45C. Add the butter and emulsify with the mixer.
Pour into 2 molds of 16cm. Freeze.

WHITE CHOCOLATE MOUSSE

(2 cakes of 18cm)

265g de leche, 3,25% 52g de masa de gelatina

410 g of white couverture chocolate, 34% 25 g of hazelnut praline, 50%.
35g of lime puree
565g of heavy cream, 33% Zest of a lime

1. Whip the cream and put it in the fridge.

2. Heat the milk to 80C. Add the gelatin mixture.
Pour it over the chocolate and the praline in a tall glass. Emulsify with the blender.
4. Add the lime puree and zest. Mix.
Cool to 28-29C and add the whipped cream.
6. Assemble the cakes using all the inserts.
MOUNTING

You can assemble this cake in 18 cm silicone molds or in pastry rings.

If not, you can choose any other mold and cake shape of your preference. The cake is assembled upside down:
Pour a layer of 2cm White Chocolate Mousse.
2. Place the Passion Fruit Cream on top of the Mousse.
Add more mousse.
4. Place Dacquoise with Crunch.
5. Freeze.

DROP GLAZE EFFECT

Prepare three colors of mirror glaze.

For this cake, I am using the color palette Black, Orange, and White.
Take your cake out of the freezer and place it in the tall glass or on the stand to make it easy to handle. Make a
effort to frost your cake quickly, as soon as the frosting is touching the frozen cake,
it will start to harden. The faster it is glazed, the straighter and smoother the coating will be achieved.
avoiding lumps and imperfections in the frosting.
Prepare an empty cup where you will combine the three colors of Mirror Glaze. Pour one color over the other without
mix
Pour the glaze from the top to the center of the cake. Keep pouring until you see a nice design.
You can finish in the center of the cake as you were pouring, but make sure that the cake is
totally covered. Or you can finish on one side, and then slightly, keeping the same distance remove
the drop to one side. For this cake "Passion Fruit" I made the second option.
With this effect, you will find the challenge of painting in an unpredictable way every time and the desire to create many.
brushstrokes. Furthermore, you will not be able to predict which of the three colors will appear in the cake. Keep the
focus on the process and direct your painting in the most unique and balanced way.
Wait for the excess icing to stop dripping, remove the lower drips with a spatula or a knife.
Coloque con cuidado su pastel en la Tabla de Pastel o en el Plato. Deja que se descongele en el frigorífico
for 5-7 hours. Your cake is ready, enjoy it!
*** Translated with [Link]/Translator (free version) ***
CRANBERRYYOGURT
GRANOLA
 CRANBERRYYOGURTGRANOLA109
This recipe makes 2 cakes of 17 cm

BLUEBERRY SAUCE
(2 cakes of 15cm)

52g de arándanos 268 de puré de frambuesa 78g de azúcar

6g of NH pectin

Cut the blueberries in half.

2. Put the puree and the blueberries in the pot. Heat to 40C.
3. Mix the sugar and NH pectin, adding it gradually to the pot while stirring.
4. Bring to a boil. Boil for 20 seconds. Remove from heat.
You will have 400g of final product. Pour 150g into each 15cm insertion mold (150g + 150g = 300g).
Freeze.
6. Te sobrarán 100g de Coulis, guárdalos en la nevera y utilízalos después en la mousse.

YOGURT Panna Cotta

(2 templates of 15 cm)

126g of thick cream, 33% 36g of inverted sugar

33g of gelatin mass
112 g of Greek yogurt (high in fat)
54g of white coating chocolate, 34%.

1. Calentar la nata, el azúcar invertido y la masa de gelatina a 60C.

Pour the chocolate into a tall glass. Emulsify with the blender. Cool to 25C.
3. Add the cold yogurt, emulsify.
4. Pour over the blueberry coulis. Freeze.
MAPLE AND BLUEBERRY GRANOLA

84g of oats
36g of maple syrup 20g (1) of coconut oil
60g of dried blueberries Pinch of fleur de sel

50g (2) of coconut oil

1. Preheat the oven to 180C.

2. Combine everything except (2) coconut oil.
3. Cover the tray with parchment paper. Spread the mixture evenly in the tray.
4. Bake until golden brown. Let cool.
5. Heat (2) coconut oil and add to the mixture.
6. Place the granola inside the 15 cm pastry ring/mold and press down with a spoon.
until it reaches a thickness of 4-5 mm. Freeze.
Yogurt and Blueberry Mousse
(2 cakes of 17 cm)

80g of egg yolks

64g (1) of inverted sugar

224g de yogur griego (alto en grasa) 56g de queso crema (alto en grasa) 32g (2) de azúcar invertido
78 g of gelatin mass
272g of liquid cream, 33%.

+ 100g of Blueberry Coulis

Step 1:
Semi-whip the cream and put it in the refrigerator.

Step 2:
Make a bomb pâté with the yolks and inverted sugar:
In a small pot, heat the yolks and inverted sugar (1) to 70C.
Put in the blender and whip until 40C

Step 3:
Melt the gelatin mass and the inverted sugar (2) in the microwave at 40-45C. Combine with the cold yogurt and the
cream cheese at room temperature. Mix everything with the blueberry coulis.

Step 4:
Combine everything in this order: (step 2), (step 3), whipped cream (step 1). Assemble the complete cake using
all the inserts.
 CRANBERRY YOGURT GRANOLA 113

ASSEMBLY

ASSEMBLY

You can assemble this cake in 17 cm silicone molds or in pastry rings.

If not, you can choose any other mold and shape of cake to your preference. The cake is assembled upside down:

Pour a 2cm layer of Yogurt Mousse.

2. Place the Coulis + Panna Cotta on top of the Mousse.
3. Add more Mousse.
4. Add the Granola at the end.
5. Freeze.

DROP GLAZING EFFECT

Prepare three colors of mirror glaze.

For this cake, I am using the color palette Pink, Tiffany, and White.

Prepare an empty cup where you will combine the three colors of Mirror Glaze. Pour one color over the other without mixing.

Take your cake out of the freezer and place it on the tall cup or on the stand for easier handling.

Pour the icing from the top to the center of the cake. Keep pouring until you see a nice design. You can
end in the center of the cake as you were pouring, but fist make sure that the cake is completely
cover. Or you can finish on one side, and then slightly, keeping the same distance, remove the drop to a
side. For this cake, I made the first option and finished the icing right in the center.

With this effect, you will find the challenge of painting unpredictably each time and the desire to make many brush strokes.
In addition, you won't be able to predict which of the three colors will appear on the cake. Stay focused on the process.
and direct your painting in the most unique and balanced way.

Wait for the excess icing to stop dripping, then remove the lower drips with a spatula or a knife.
Carefully place your cake on the Cake Board or on the Plate. Let it thaw in the refrigerator for
5-7 hours. Your cake is ready, enjoy it!
RED VELVET
 RED VELVET115
This recipe makes 3 cakes of 18 cm.

RED VELVET CAKE

(3 pastry rings of 16cm)

Step 1:
158g of eggs 180g of corn oil
90g of heavy cream, 33% 81g of sour cream, 20% 3g of baking soda
180g of sugar

Step 2:
210g of flour
9g of cocoa powder, 100% 8g of baking powder

n/a Red food coloring

1. Preheat the oven to 160C.

2. The ingredients of 'Step 1' are combined with a whisk until smooth.
3. The ingredients of 'Step 2' are sifted and combined with the previous ingredients.
4. Add the necessary color, combine everything until it is uniform and smooth.
Cover the pastry rings with aluminum foil, spread the cake evenly.
Bake for 25-30 minutes. Let cool.
7. Cut the top and bottom of the cake. Cut the center part into two pieces. (2 cakes for one pie)
8. Freeze.
Candied Raspberry
(3 insertions of 16 cm)

440g of raspberry puree 108g of sugar

18g of cornstarch 65g of gelatin mass

Put the puree in the pot.

2. Mix the sugar and cornstarch, gradually add to the cold puree, while continuously whisking.
3. Bring to a boil. Boil for 1 minute, remove from heat.
4. Add the gelatin mass and mold into three 16 cm rings. Freeze.
MASCARPONE MOUSSE
3 cakes of 18 cm

162 g de yemas de huevo 162 g de azúcar 54 g de agua

54 g of inverted sugar 108 g of gelatin mass
540 g of mascarpone (high fat content) 720 g of heavy cream, 33%.

Step 1:
Semi-whip the cream and put it in the fridge.

Stage 2:
Make a bomb pâté with the yolks, sugar, and water:
Start beating the egg yolks on high speed
At the same time, cook the syrup with the sugar and water at 118C.
slowly pour the syrup into the beaten egg yolks
Continue beating until 45C.
Step 3:
Melt the gelatin mass & the inverted sugar in the microwave. Combine with the mascarpone to
ambient temperature.
Step 4:
Combine everything in that order: Pate a Bombe (step 2), mascarpone (step 3), whipped cream (step 1) Assemble the
complete cake using all the inserts.
 RED VELVET 119
ASSEMBLY

ASSEMBLY

You can assemble this cake in 18 cm silicone molds or in pastry rings.

If not, you can choose any other mold and shape of cake of your preference. The cake is assembled upside down:

Pour a layer of Mascarpone Mousse of 2cm.

2. Place a Red Velvet Cake.
A little bit of Mousse.
A raspberry confit.
A little bit of Mousse.
A velvet cake to finish off.
Freeze.

VELVET + GLAZING EFFECT

Prepare the red color for the mirror glaze and the red for the velvet.

Take your cake out of the freezer and place it in the tall glass and on the rotating plate so that the Velvet can spread.
uniformly. You can also use a large box to avoid spraying the Velvet around your work area.
Spray in circular motions at medium distance, while constantly rotating the cake for a
uniform general coverage. Spray until you can no longer see the cake through the velvet layer.

Immediately place the cake in the freezer for 15-20 minutes while you prepare the frosting. The cake must
to be completely frozen, before glazing it.
Take the cake out of the freezer and glaze one side in any motion. The faster it is glazed, the straighter and
The coverage achieved will be smooth, avoiding lumps and imperfections in the frosting.

Wait until the excess frosting stops dripping, remove the bottom drips with a spatula or a knife.
Carefully place your cake on the Cake Board or on the Plate.
Let it thaw in the refrigerator for 5-7 hours. In the first few hours, while the cake is still
frozen, you will see white frost on the top side of the velvet. It will evaporate and disappear when
the cake is completely thawed.

Decorate with berries, flowers, or any other decoration of your choice.

TIPSYCHERRY
 TIPSYCHERRY121
This recipe makes 2 cakes of 17 cm

BAKED GANACHE CAKE

(2 pastry rings of 15cm)

70g of eggs
40g of inverted sugar
40 g of liquid cream at 33%
40g of dark couverture chocolate 10g of flour

1. Preheat the oven to 160C.

2. Heat the eggs and inverted sugar to 55-60C.
3. Put in the blender and blend on high speed until it becomes a ribbon.
4. Heat the cream to 80ºC and pour it over the chocolate in a tall glass. Emulsify.
5. Combine steps 3 and 4. Incorporate the flour.
6. Spread the batter evenly into two 15 cm silicone molds (or pastry rings).
Bake for 10-12 minutes. Let cool.
8. Freeze.

KIRSH CHERRIES
(2 templates of 15 cm)

135g of cherries
180g of raspberry puree 45g of sugar
63g of glucose syrup 7g of NH pectin
13g of Kirsch brandy

Cut the cherries in half.

2. Place the puree, glucose, and berries in the pot. Heat to 40C.
3. Mix the sugar and pectin NH, gradually add to the pot, stirring continuously.
4. Bring to a boil. Boil for 20 seconds. Remove from heat. Add the brandy.
5. It will have approximately 430g of final product. Pour 150g into each 15cm insertion mold (150g +
150g = 300g). Freeze.
You will have 130g of leftovers, store them in the fridge and use them later for the mousse.
WHIPPED VANILLA GANACHE
(2 insertions of 15 cm)

57g (1) of heavy cream, 33% 6g of glucose syrup

6g of inverted sugar
81g of white couverture chocolate, 34% 4g of vanilla paste
150 g (2) of heavy cream, 33%.

1. Heat the cream (1), the paste, the glucose, and the inverted sugar to 80C.
2. Pour in the chocolate and emulsify.
3. Add the cold cream (2). Mix.
4. Stabilize in the fridge for 6 to 12 hours.
5. Beat slowly until achieving a smooth and creamy texture.
6. Pour over the cherry Kirsch insertion. Freeze.

CHERRY MOUSSE WITH KIRSCH

(2 cakes of 17cm)

300g de leche, 3,25% 80g de masa de gelatina

350g de chocolate blanco de cobertura, 34% 250g de nata espesa, 33%.
30g of Kirsch brandy

+ 130g of cherries in Kirsch

1. Semi-whip the cream and put it in the fridge.

2. Heat the milk to 80C. Add the gelatin mass.
Pour it over the chocolate and Kirsch cherries in a tall glass. Emulsify with the blender.
4. Add the Kirsch. Mix.
Cool to 23-24C and add the whipped cream.
6. Montar los pasteles utilizando todos los insertos.
MOUNTING
You can assemble this cake in 17 cm silicone molds or in pastry rings.
If not, you can choose any other mold and cake shape of your preference. The cake is assembled upside down:
Pour a 2cm layer of Cherry Mousse.
2. Place a double layer of Cherry Kirsch Ganache + Vanilla.
3. Add more mousse.
4. Place the baked Ganache Cake to finish.
5. Freeze.

"EXPLOSION" GLAZING EFFECT

Prepare four colors of mirror glaze.

For this cake, I am using the color palette Black, Red, Gold, and White. Inflate a small balloon.
necessary for this technique.
Take your cake out of the freezer and place it in the tall glass or on the stand for easier handling. Strive hard.
to glaze your cake quickly, once the frosting touches the frozen cake, it will start to harden.
The faster the glazing is done, the straighter and smoother the coating will be, preventing lumps and
imperfections of the glazing.
Start by pouring a white mirror glaze until the cake is fully covered. Add some
red, white, and gold drops on the top, in the center. Bounce the balloon on the cake.
various addresses. Every time you will achieve a beautiful and unique design.

Wait until the excess icing stops dripping, remove the lower drips with a spatula or a
knife. Carefully place your cake on the cake board or plate. Let it thaw in the fridge.
for 5-7 hours. Your cake is ready, enjoy it!
TOFFEE
 TOFFEE125
This recipe makes 2 cakes of 18 cm.

ALMOND STREUSEL
Gluten-free and vegan (2 cakes of 16cm)

81g de harina de almendra 78g de azúcar

66g de harina de arroz 60g de aceite de coco 15g de agua
Pinch of fleur de sel

1. Preheat the oven to 160C.

2. Sift and mix all the dry ingredients.
3. Melt the coconut oil with water at 20C.
4. Mix everything in the blender with the paddle attachment until a crumbly texture is achieved.
Freeze for 20 minutes.
6. Cover the tray with parchment paper. Evenly spread the Streusel on the tray.
7. Hornear hasta que se dore. Dejar enfriar.
8. Place the Streusel inside the 16cm pastry rings/molds.
9. Presionar con una cuchara hasta alcanzar un grosor de 4-5 mm. 10. Congelar.
CREAMY ALMOND
(2 templates of 16cm)

54g of milk, 3.25%.

45g of heavy cream, 33% 21g of egg yolks
21g of sugar
81g of milk couverture chocolate, 41% 51g of almond paste, 100%.
27g of gelatin mass

1. Put the milk and cream in the saucepan. Heat.

2. Combine the sugar with the egg yolks using a whisk.
3. Gradually add the egg yolks and sugar to the hot dairy in the pot.
4. Slowly cook the custard until 80-82C, stirring constantly.
5. Remove from heat and add the gelatin mixture.
6. Pour the chocolate and the dough into a tall glass. Emulsify with the blender.
7. Place in two 16 cm molds. Freeze.

VANILLA TOFFEE CARAMEL

(2 molds of 16 cm)

135g of sugar
75g of heavy cream, 33% 90g of butter
10g of gelatin powder, two vanilla pods, a pinch of fleur de sel

1. Take the vanilla pods, extract the seeds.

2. Heat the cream, salt, vanilla seeds, and vanilla pods in a small pot until the
80ºC.
3. At the same time, make the dry caramel with the sugar in a large pot.
4. When the sugar is completely melted, deglaze with the hot cream. Mix until the
103C.
5. Remove from heat, strain to eliminate the grains, add the gelatin mass.
Cool to 40-45C, mix with the cold butter.
7. Pour on top of the Almond Cremeux.
COFFEE SAUCE
(2 cakes of 18cm)

200g of sugar 100g of water

150 g of liquid cream at 33% 100 g of egg yolks
60g of gelatin powder

1. Make a light caramel with sugar and water. Deglaze with hot cream.
2. Combine the caramel with the egg yolks. Cook the custard at 82-85C.
3. Remove from heat and add the gelatin mixture.
The total weight of the final product is approximately 600g.
4. Use the caramel sauce in the caramel mousse (300g) and the mascarpone insert (300g) as needed.
necessary.

MASCARPONE INSERT

300g of caramel sauce

200g of mascarpone (high in fat)

1. Slowly combine and beat the Toffee Sauce at 45C with the mascarpone at room temperature.
2. Put in the piping bag, store in the refrigerator, and use when assembling the cake.

TOFU MOUSSE
(2 cakes of 18 cm)

300g of caramel sauce 200g of liquid cream, 33%.

1. Semi-whip the cream and combine it with the cold caramel sauce.
Assemble the cake using all the inserts.
 TOFFEE129

ASSEMBLY

You can assemble this cake in 18 cm silicone molds or in pastry rings.

If not, you can choose any other mold and cake shape of your preference. The cake is assembled upside down:

Put a layer of caramel mousse 2 cm thick.

2. Place Almond Creamy + Vanilla Toffee Caramel.
3. Colocar una capa de Mascarpone en la parte superior.
4. Add more Mousse.
5. Put Almond Streusel on top to finish.
6. Freeze.

SWIRL GLAZING EFFECT

Prepare three colors of mirror glaze.

For this cake, I am using the colors White, Black, and Orange.

Prepare an empty cup where you will combine the three colors of Mirror Glaze together. Pour one color over the other.
without mixing.

Take your cake out of the freezer and place it in the tall glass or on the stand to make it easier to handle.
Make an effort to frost your cake quickly, as soon as the frosting touches the frozen cake,
it will start to harden. The faster it is glazed, the straighter and smoother the coating will be, avoiding the
lumps and imperfections in the glazing.

Start pouring the mirror glaze over the cake from the center outwards in circular motions.
Finish the movements in a circle in the center of the cake.

Wait until the excess icing stops dripping, remove the lower drips with a spatula or a
knife. Carefully place your cake on the Cake Board or on the Plate. Let it thaw in the
Refrigerate for 5-7 hours. Your cake is ready, enjoy it!
 Thanykou!
WHATELSE?
Having a recipe is just the beginning.

Can you understand the whole cooking process?

Can you recognize the difference between the ingredients?

Do you know the appearance of the final texture of your creation?

How does freezing work?

What is the difference between gelling agents and stabilizers?

What reactions occur when applying temperatures to your recipe?

What is a suitable foam and an emulsion? What affects shelf life?

How to make foams and emulsions last better than gelatin?

What is the difference between sugars and the advantages of using one over another?

What happens at the molecular level during its cooking?

Etc, etc. WORLDWIDEat

[Link]
To develop your skills and
illuminate your knowledge, I invite you to
take one of my online classes
developed for students
beginners and experienced

1. 1. Master classes for

beginners - to start your
trip and practice, having the
most important foundations of
mirror glaze and the recipe for
cakes.

2. 2. Master class for

experienced - to make your
kitchen be wiser! Everyone the
glazing effects, recipes of
cakes and hours of theory for you!

Available online and worldwide

at [Link]
Available ONLINE and
UNTILNEXTTIME! 131