If you’re curious, this dessert is made with a silicon mold designed by a Ukrainian Pastry Chef named Dinara Kasko. She comes from Kharkiv and had to flee Ukraine when the war broke out. She was for a time in London and is now in Los Angeles.
Her Apple cake recipe has a chocolate sponge cake, a caramel cream cheese layer, a nutty crunchy layer, an apple compote layer and it is encased in a cream cheese mousse.
The velvet effect is obtained by freezing the cake completely at very low temperature and then spraying molten white chocolate and cocoa butter with food coloring, using an air spray. The temperature difference makes the drops freeze instantly when coming into contact with the surface.
If you’re curious, this dessert is made with a silicon mold designed by a Ukrainian Pastry Chef named Dinara Kasko. She comes from Kharkiv and had to flee Ukraine when the war broke out. She was for a time in London and is now in Los Angeles.
Her Apple cake recipe has a chocolate sponge cake, a caramel cream cheese layer, a nutty crunchy layer, an apple compote layer and it is encased in a cream cheese mousse.
The velvet effect is obtained by freezing the cake completely at very low temperature and then spraying molten white chocolate and cocoa butter with food coloring, using an air spray. The temperature difference makes the drops freeze instantly when coming into contact with the surface.
Holy shit that looks tasty
Theres a Ukrainian bakery on my street and I swear it outclasses any other baked goods place I’ve ever tried
i’ve been taking online pastry lessons with the Culinary School of Kyiv and the quality of their teaching is fantastic!