@[email protected] to FoodPornEnglish • 3 days agoDesserts i made for my father's bdaydiscuss.tchncs.deimagemessage-square59fedilinkarrow-up1633arrow-down16file-text
arrow-up1627arrow-down1imageDesserts i made for my father's bdaydiscuss.tchncs.de@[email protected] to FoodPornEnglish • 3 days agomessage-square59fedilinkfile-text
Those are layered mousse cakes made with recipes and silicone molds by the Ukrainian pastry chef Dinara Kasko :)
minus-square@glimselinkEnglish6•3 days agoHey man, you can’t do this to me on a Sunday morning. I’ve been a pie>cake guy my whole life and now you have me questioning everything.
minus-square@[email protected]OPlinkfedilinkEnglish8•3 days agosorry to shatter your assumptions, but pies are great too! I made those for the epiphany last week:
minus-square@[email protected]OPlinkfedilinkEnglish4•3 days agothank you 😊 the big cake is a champagne and raspberry jam mousse cake the bananas are chocolate mousse with a banana and caramel core the twisters are greek yogurt mousse with blueberry jam filling
minus-square@marron12linkEnglish2•2 days agoI think the other person wanted to know what the pie filling is. Or at least I do :) And how did you get the crust so dark?
minus-square@[email protected]OPlinkfedilinkEnglish1•2 days agothe bottom layer is a mix of milk chocolate, caramelized hazelnuts and crispy flakes of “feuilletine”, it helps having a somewhat harder layer underneath to be able to move the cake around when decorating it
Hey man, you can’t do this to me on a Sunday morning. I’ve been a pie>cake guy my whole life and now you have me questioning everything.
sorry to shatter your assumptions, but pies are great too!
I made those for the epiphany last week:
Looks INCREDIBLE, what kind is it?
thank you 😊
I think the other person wanted to know what the pie filling is. Or at least I do :)
And how did you get the crust so dark?
the bottom layer is a mix of milk chocolate, caramelized hazelnuts and crispy flakes of “feuilletine”, it helps having a somewhat harder layer underneath to be able to move the cake around when decorating it