Your cake is always so beautiful and precious, which makes me want to salvage every tiny piece. Hence may I ask why you need to cut off the 4 sides of cake before putting on the cream/icing when you will need to cut off again after you spread the cream and refrigerate it? Doing that means you’ll lose more cake each time you cut off the sides of cake. I understand you want to make it look nice and even, clean but can I just keep all sides until after I put cream on the cake (frosting it), then cut off once and only once after it’s been refrigerated then serve it?
There are two reasons, First, the edge of the cake is always the driest and hardest. If you use this part, it will affect the taste of the cake. Second, you can imagine that if you coat it directly, you need more cream to fill each layer, of course, including the dry and hard cake parts. Therefore, from a cost standpoint, it is the most economical to cut the unnecessary cake first. So I prefer to cut the cake into the required shape before assembly, which can save more cream, frosting, etc.
Ahhh I kinda figured you didn’t want to waste the cream filling but I didn’t know that part of the cake would be hard and dry. Now that makes more economical sense. Thx so much for your kind reply with a detailed explanation. I truly appreciate your time. All the very best to you Chef. 🌹🌹🥰😘
The same question occurred to me 🤔, now I've got the answer 😉 thank you both ❤ Really adore the beauty and simplicity of this tasty recipe 😍 it is truly an art. 🇩🇿
Hi! Thanks for the recipe :) The white chocolate cream that I made curdled :( Do you know why this happened? I made sure that both the ganache and cream were cold, and only beat the mixture for 2-3 minutes, but it still curdled..
Coucou très bon gâteau j adore le citron . Je viens de découvrir ta chaine je me suis abonné très belle video sa me ferais très plaisir si tu t abonne à ma chaine didine cook ❤😊😊🙏
Facile à faire et bon. Je viens de finir la dégustation. Biscuit trop sec. Je l'imbirerais plus de sirop et à chaud. J'ai vu celui aux framboises que je vais faire en l'imbibant plus et 1 peu de rhum avec. Superbe recette vite faite. Merci
Thanks for the recipe, i need the Red Velvet Jaconde Biscuit recipe, could you please make a video showing us the way you do it? I wanna do it for my daugthers wedding, thank you in advance!
I haven't made red velvet Joconde cookies, but I think you can follow this recipe and replace 10g of flour with 10g of red yeast rice powder or beetroot powder.
