TRADITIONAL CAKES

MASTER COURSE VEGAN TRADITIONAL CAKES : WHIPPED MASS AND CREAMS

• HOW TO REPLACE EGGS IN CAKES ?
• HOW TO MAKE A CREAM WITHOUT YOLKS AND GELATIN?
• WHAT IS THE BEST METHOD TO ASSEMBLE A CAKE?
• HOW TO CREATE MY RECIPES?
• HOW TO CALCULATE THE QUANTITY OF SPONGE CAKE FOR DIFFERENT MOLDS?

IF THESE ARE QUESTIONS YOU ASK YOURSELF FREQUENTLY THEN THIS MASTER COURSE IS PERFECT FOR YOU!!

After payment you will have unlimited access to all lessons for 1 year.

THE EGGS IN THE CAKES

AN EGG HAS MANY FUNCTIONS, depending on the type of preparation to be made it has a different function.

Sometimes it is WHIPPED, at others LIQUID is used, at other times the YOLKS are separated from the EGG WHITES, and these in turn have their own characteristics.

Eggs are a fundamental part of recipes, especially in sponge cakes and creams. In order to replace it, it is therefore important to understand how it is composed and how it works.

Only in this way will you be able to create your own recipes.

THE WHIPPED EGGS MASS

PAN DI SPAGNA is a very areated and light product, thanks to the eggs that, when whipping, incorporate air.

So how can you make a vegan Pan di Spagna? Without using eggs? And without adding baking powder?

In this course you will discover just that. How to create a “VEGAN EGG” for sponge cake, ladyfingers etc, and use it in your recipes without having to balance and modify them.

THE WORLD OF THE CREAMS

A CREAM must be velvety, smooth, emulsified, creamy.
Many of these qualities give it the yolk.

It must have the right texture and structure. Be more or less dense according to the type of cake.
In this course you will learn how to make many different creams, based on milk, fruit, chocolate, light creams, etc.

But you will also learn how to BALANCE your cream.
You will understand how to use LIQUIDS and which, STARCHES, SUGARS, FATS, EMULSIFIERS ETC

LE UOVA NEI DOLCI

UN UOVO HA MOLTE FUNZIONI, in base al tipo di preparazione che si deve realizzare ha una funzione diversa. A volte si MONTA, altre si usa LIQUIDO, altre volte ancora si separano i TUORLI dagli ALBUMI, ed anche questi a loro volta hanno le proprie caratteristiche. L’uovo è una parte fondamentale delle ricette, soprattutto nei pan di Spagna e nelle creme. Per poterlo sostituire è quindi importante capire come è composto e come funziona. Solo in questo modo sarete in grado di creare le vostre ricette.

LE MASSE MONTATE

Il PAN DI SPAGNA è una prodotto molto areato e leggero, questo grazie alle uova che montando incorporano aria. Come si può quindi realizzare un pan di Spagna vegano? Senza utilizzare uova ? E senza aggiungere lievito? In questo corso scoprirete proprio questo. Come creare un “UOVO VEGANO” per pan di Spagna, savoiardi etc, ed utilizzarlo nelle vostre ricette senza dover ri bilanciarle e modificarle.

IL MONDO DELLE CREME

Una CREMA deve risultare vellutata, liscia, emulsionata, cremosa. Molte di queste qualità le dona il tuorlo. Deve avere la giusta consistenza e struttura. Essere più o meno densa in base al tipo di torta. In questo corso imparerete a realizzare tante creme diverse, a base latte, alla frutta, al cioccolato, creme leggere, etc… Ma imparerete anche a BILANCIARE la vostra crema. Capirete come utilizzare i LIQUIDI e quali, gli AMIDI, ZUCCHERI, GRASSI, EMULSIONANTI etc…

After payment you will have unlimited access to all lessons for 1 year.

PREPARATIONS YOU’LL MAKE

• MARGARINA HOMEMADE
• VANILLA SYRUP
• BASIC PAN DI SPAGNA (SPONGE CAKE)
• COCOA PAN DI SPAGNA
• PISTACHIO PAN DI SPAGNA
• SAVOIARDI BISCUITS (LADY FINGERS)
• STRAWBERRY LIGHT CREAM
• LEMON CUSTARD
• CHOCOLATE CREAM
• PASSION FRUIT GEL
• PISTACHIO LIGHT CREAM
• RASPBERRIES COMPOSTE
• PISTACHIO PRALINE
• LIGHT VANILLA CREAM
• STRAWBERRY PEACH MINT GELATIN

WHAT YOU WILL LEARN

• How to make 100% vegan cakes
• How to replace eggs, butter, gelatin, etc;
• How to create 4 different whipped mass (pan di Spagna);
• How to make 8 fillings;
• How to decorate cakes in 4 different ways, using piping bags, scrapers, spatulas;
• How to balance a recipe;
• What are the best vegan ingredients to use;
• How these ingredients work so you can create your own recipes;
• How to create a preparation plan.

ELABORAZIONI

Bagna alla vaniglia
Pan di spagna base
Pan di spagna cacao
Pan di spagna pistacchio
Savoiardi
Crema leggera fragola
Crema al limone
Crema al cioccolato
Gel al frutto della passione
Crema al pistacchio
Composta di lamponi
Pralinato al pistacchio
Crema leggera alla vaniglia
Gelé fragola pesche menta

COSA IMPARERAI

Come fare torte 100% vegane
Come sostituire uova, burro, gelatina, etc;
Come creare 4 montate uova diverse;
Come realizzare 8 farciture ;
Come decorare torte in 4 diversi modi, utilizzando sac a poche, raschietti, spatole;
Come bilanciare una ricetta;
Quali sono i migliori ingredienti vegani da utilizzare;
Come funzionano questi ingredienti in modo da poter creare le tue ricette;
Come creare un piano di preparazione.

PISTACHIO, RASPBERRY

• Pan di spagna pistachio.
• Pistachio light cream.
• Raspberry compote.
• Pistachio praline.

CHOCOLATE PASSION FRUIT

• Pan di spagna cocoa.
• Chocolate cream
• Passion fruit gel

STRAWBERRY, LEMON

• Pan di spagna.
• Light strawberry cream.
• Lemon cream.

CHARLOTTE CAKE

• Savoiardi.
• Vanilla light cream.
• Strawberry and peach geleé

After payment you will have unlimited access to all lessons for 1 year.

THEORETICAL LESSONS

Video lessons to learn the theory with basic notions on vegan ingredients, methods used, production techniques

PRACTICAL LESSONS

Practical video lessons to follow every single preparation step by step

THEORY DOSSIER

It is not necessary to take notes, a dossier will be provided with all the theoretical notions covered in the course.

RECIPE BOOK

PDF with all ingredients and methods for each recipe of the course

ONLINE COMFORT

Study from anywhere using any device with Internet access. Zero travel, room and board expenses

AT ANY TIME

You can watch the lessons multiple times and whenever you want. The school is open 24/24

CERTIFICATE

Certificate of participation after completing all lessons

SUPPORT

Chef Alessia will be available to clarify any doubts, give suggestions and help students

THEORETICAL LESSONS

Video lessons to learn the theory with basic notions on vegan ingredients, methods used, production techniques

PRACTICAL LESSONS

Practical video lessons to follow every single preparation step by step

THEORY DOSSIER

It is not necessary to take notes, a dossier will be provided with all the theoretical notions covered in the course.

RECIPE BOOK

PDF with all ingredients and methods for each recipe of the course

ONLINE COMFORT

Study from anywhere using any device with Internet access. Zero travel, room and board expenses

AT ANY TIME

You can watch the lessons multiple times and whenever you want. The school is open 24/24

CERTIFICATE

Certificate of participation after completing all lessons

SUPPORT

Chef Alessia will be available to clarify any doubts, give suggestions and help students