Ganache ul acesta merge aplicat și pe un tort ținut la rece , nu la congelator și îmbrăcat în crema ? Sau se toarnă doar pe cele înghețate? Mulțumesc 😘
What a beautiful creation! Thank you! One question - I'd like to try this, but do not own a food processor - is there another good way to make the marzipan-egg base for the sponge?
@@-PastryWorkshop- Oh yes, I can get a blender! I wasn't sure that'd work, but since you think it might I will give it a shot! And if it doesn't, I will take the advice with he microwave at heart for a normal mixer. Thank you for the advice and for the really quick reply!
Thank you so much for this recipe, i can't wait to try it! One problem I face when making entremet cakes is the fluid leaking from the mousse when defrosting in the fridge. Do you have any advice on how to prevent that? Thanks :)
Condensation happens under many circumstances. It could be the fact that you leave the cake out too much after glazing - it needs to defrost slowly - it could also be the recipe itself, it could be too much humidity in your fridge. Does it happen with any recipe?
@@-PastryWorkshop- Thank you so much for your reply! How long does it have to stay in the fridge after glazing to prevent the fluid leaking? I notice the fluid leaking for any recipe for entremet cakes i tried so far. I start seeing the fluid leaking from the mousses day 2 or 3 after cutting the cake, first day is usually ok.
