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Riyaze Rajah posted an update
Genoise sponge cake from the basic dough course with chantilly mascarpone cream, strawberries and roasted almond flakes.
Mandie Lowe, Orsolya Csernák and 3 others13 Comments-
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Scoolinary Team
Beautiful craftsmanship, Chef! 👏Are those almond flakes around the cake?
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Yes all around
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Level:
Scoolinary Team
Lovely!
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Thank you
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Level:
Scoolinary Team
Hi Riyaze
I love the combination of flavors in your preparation it sounds both delicious and sophisticated.
The Genoise sponge is such a light and airy base, perfect for pairing with the rich and creamy mascarpone Chantilly. The fresh strawberries will add a refreshing and tangy touch, while the toasted almond flakes bring a delightful crunch and nutty flavor.
Altogether, it’s a well-balanced and elegant choice for an indulgent dessert.
Thanks for sharing this with the community! Best regards.
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@Sussan ScoolinaryTeam Thank you,
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This is stunning! How do you apply the flakes? It seems to me the cake would fall apart if you rolled it.
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@Sarah Thompson loads of work and patience. Flakes were applied one by one and were stuck on the layer of cream around the cake. The cake was standing still on the turntable.
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Yes, patience is the word, I’m sure! I’m very impressed!
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That looks positively amazing.
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Stagier
This is absolutely fantastic, congratulations 😀😀😀
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Thanks
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A masterpiece, well done!
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