👦 It is a mousse cake with a lot of process and care. The soft mousse texture and fresh raspberry flavor are in harmony. 💲 Price 💶 USD- Raspberry Mousse Cake: 32 USD 🏠 (Google Map) goo.gl/maps/BWbwCmzwk2JbAfMa6
Before, I thought that these kinds of cakes are too expensive for consumers. But when I started baking during the pandemic, I just realized how difficult it was to make this kind of food. There are too many processes that it will take the whole day to make but less than 10 minutes to eat. Let's respect these professional bakers!
If you've just started baking then you'll find it difficult to replicate these dishes. But actually, you can cut corners and do it really fast when you have experience. Also these big shops buy their produce in lumps so they get a heavy discount. Whereas if we try to make it at home for 1 person, it becomes really expensive. Not to mention at home only 1 person has to do the entire work whereas here there are multiple workers . But still I appreciate their hard work as they have to maintain their quality every single day and that's a really hard job to do. So yeah props to them and to you for starting baking. Enjoy
@@toxicainyourarea calling every random a Koreaboo for appreciating an industry of professional workers is weird and low key racist bro wtf. You make it seem like Koreans can’t be good at anything and therefore people who comment on something positively must be koreaboos
No bro all country making good food , it is making in big hotel and all country big hotel also making many variety of foods. I live in india and you search indian food you got lots of food and tasty food you don't know it. So not compare any country all country making best foods
@@mar7268 Well, I'm not from Europe, in my country we don't have this kind of desserts in our bakery. Don't just assume every country has the same standard as Europe. And lol I saw your unedited comment, I was just making an innocent comment and you called me koreaboo? Go touch some grass.
I made this cake 3 days ago! I watched this video 4 or 5 times, wrote down what they did, found recipes for the sponge layer, fruit puree gelee layer, diplomat cream, raspberry mousse and mirror glaze. I couldn't find concentric doughnut molds so the shape wasn't the same but the taste was AH-MAZING! It took 3 days because of the freezing of the core and then the mousse layer in a home freezer not a pro freezer. I'm so glad I saw this video!
@@avachigy720 The custard inside is 'Diplomat Cream' which is the recipe of Pastry Cream from Preppy Kitchen mixed with 1c of heavy cream that has been whipped to stiff peaks. The fruit layer is raspberries cooked down with sugar, strained then powdered unflavored gelatin added. The mousse layer is the same raspberry mixture added to whipped cream. The mirror glaze is the recipe found on EmmyMadeInJapan. The cake layer is a basic yellow sponge. I watched this video many times to get all the components which are not unique. They are standard patisserie components, then cross reference with other videos.
Just wondering how the doughnut molds can be set so perfectly...It means i need to freeze the cake for 3 days in order to get the perfect shape? Hope to learn more from you! thanks :)
@@Abc-lk6zy Yes. You have to freeze the cake topped custard layer for a day or two to go to the next step which is to press it into the larger doughnut mold that has the raspberry mousse, then freeze that layer so that it can be unmolded cleanly. Then you need to leave it in the fridge for a day or two to defrost so you can EAT IT!
@@mar7268 I said, "Korean food because it was MAKE or COOK in Korean". I can see the pink donuts are not KIMCHEE. Not only that, I wasn't talking about the pink donuts or cakes in this video. I was just talking in general.
Кстати, у меня на канале тоже есть видео о рецептах самых разных блюд, салатов, выпечки и десертов на все случаи жизни. Также очень много интересной информации о них. Заходите!
@@mar7268 Is this specific dessert from France or are you just talking about the technique or types of ingredients they are using like mousse? Just wondering since I personally have never seen it before at any European bakeries I've been to. I know a lot of techniques and types of desserts originate from Europe but I think it's cool how different people can be so creative and are always making new and better things.
@@bridgetonowhere this is called pâtisserie , and it's invented in france and then developed by a lot of different people from different countries including france and even Korea , but this cake is actually called entremet La pâtisserie is a really big world starting from france to the other countries
@@elhadinoui I meant the exact dessert (as in the same recipe) but thanks for the info! I was wondering what the type of dessert was called. I love entremets lol
2 года назад
just seeing them makes my mouth water from devouring them all
I MADE THIS CAKE TODAY, i watch this video about 10 times ,used my own vanilla sponge recipe ,my own raspberry compote recipe , my mouse recipe and my glaze recipe with a similar mold ,and the results were stunning,thank you for such an inpiring video
Кстати, у меня на канале тоже есть видео о рецептах самых разных блюд, салатов, выпечки и десертов на все случаи жизни. Также очень много интересной информации о них. Заходите!
Ah~ it reminds me back then when I still work at bakery cafe, I used to make mousse like this too, enjoyed making every layer~ Oh, I guess they using jelly type glaze, different with my bakery
Soooooo many thoughts about this but the thing that stands out the most is the total lack of distracting background noise, chatter and general noise. It is truly wonderful to see folks just quietly going about their job quietly and efficiently. They are so focused on what they're doing.
Thank you for uploading and thank you to everyone who were involved in making these cakes and filming the process. This made my terrible night become even better.
Outra dica pao rapido as batatas adiciona a massa do pao . tanbem aipim. esta mesma massa de pao serve para pizza e muito boa gadta pouco. e assim esta massa de pao. Farinha de trigo manteiga oleo. ovos fernento acucar sal agua . Acrescente leite morno no fermento para pao de leite. Pao de Sal agua . Entao Batatas aipim cenoura beterraba e abobora. todas servem de massa e gasta menos farinha de trigo boa para pizza pao de forma e paes em geral e tambem lazanhas pode fabricar esta massa boa sorte . Esta dia e de alfanaide ja testada crrto esta massa. que esta fazendo sucesso em paes nestes videose minha foi um erro que deu certo. Entao esta mesma massa de pao mais mole acrescente esta fazendo sucesso mais farinha e sorvar passar no cilindro e e pao de padaria boa dica.
Кстати, у меня на канале тоже есть видео о рецептах самых разных блюд, салатов, выпечки и десертов на все случаи жизни. Также очень много интересной информации о них. Заходите!
When im watching how they do it,i thought its so easy to make but because of the pandemic ,I've been trying doing cakes at home and its really hard.its always combination of patience and love.i truly respect those all professional for doing it.
It's just a lot of practice to be honest. I've been making things from scratch since I was a child, my mother was a terrible cook so I always was trying to make my own food and desserts, and am in my 30s now. It's just repetition, learning how to change recipes so that they better suit your home (humidity is fickle) and don't be afraid to experiment and make mistakes; Some of my best desserts actually were accidents.
Well it's not the murican level of sugar tho. The sugars were to balance the sourness coming from the tons of fresh fruits/puree they put. I'd say it's still better and incomparable to those excessive murican desserts😂
