INKA travel cake

INKA travel cake consist of three chocolate textures: moist gluten free sponge, chocolate caramel ganache and dark chocolate coating. INKA sponge recipe is special: grace to almond oil, butter and dark chocolate it will be moist. This sponge does not contain regular flour, so it is gluten free.

Pecano travel cake

To make this travel cake Karim combined four textures: almond financier sponge, caramel Bahibe creamy ganache, milk chocolate glaze and framed praline with chocolate. You will love this cake for cute shape, appetizing decoration, long-lasting shelf life and interesting cut. The pecan nut on the top delivers a clear idea of this cake flavor.

Choose your pricing plan


$140

Video lessons and recipes

Access to the video lessons and recipes for 12 months

COURSE AUTHOR

KARIM BOURGI

Pastry chef, French pastry tutor

"You will easily recognize my pastries by their delicious look. Each pastry speaks about itself by the appearance. Whipped creams, tasty sponges, fruits coulis, caramel are the best decorations for my cakes. 


I invite you to my course, where we will make 7 different pastries rich in textures and flavors. 


I will show you the way I make a Chocolate éclair, Individual roll cake Mosaic and Tiramisu buche. Also, I will prepare a Finger Pistachio cake Antep, a Hazelnut tartlet Alba and a Chocolate glazed travel cake Inka. 


Enjoy my foolproof recipes, detailed video-tutorials and your new pastry experience! "