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. 🇩🇿
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.
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..
Delicious Cake 😋..Surely will try 👍
Thanks！
I made this for today's christmas dessert. It was delicious!
Bravo！
Merci beaucoup chef pour cette tuerie. J'ai l'essayé et vraiment je l'adore malgré chui pas fan de citron🍋. Merci infiniment 🙏🙏
Avec plaisir！
Thank you so much for keeping up your promise to post this. Wherever you are, God bless and pls stay safe.
It's my pleasure!
M. Patisserie how many eggs are 80g egg white pls?
About 2 egg whites.
經過屏幕都聞到甜甜的味道 喜歡
謝謝！
The best cake i could ever see 💗💗💗
Thank you!
😘😘😘BSOS👍👍👍❤❤❤❤MODO 10!11
烘焙真的太有魅力了，您做得真的好专业！好厉害
谢谢！
Delicious...👍
Thanks！
Yummy 😋🤤 looks so good
Who doesn't like raspberry and cream
And white chocolate, and lemon
I know I do I will be baking that one
Thank you for 🤗💖👍👍👍👍
Thanks!
Wow this looks amazing....raspberry, lemon, and chocolates, such a good dessert! Thanks for Korean subs as well! 💗
Thank you!
what a pretty cake you made
I like to see your presentation
thank you for sharing
waiting for the next creative idea
Thanks， it's my pleasure!
How delicious it is! very good recipe! 🌞🌴🌞
Thank you madame！
I will make this one this week. I love white chocolate cake oh yummy
Thanks！
Супер! Вкусно и красиво. Обязательно приготовлю. 😀👍👍👍👍❤🌷
Thanks!
Thanks a lot for this dessert. The recipe is very easy and the taste is excellent. It's magic.
My pleasure！
Merci chef pour ce précieux partage . Je viens de découvrir votre chaîne vous faites des merveille .
Merci！
This channel is just amazing, keep up the good work!
Thank you！
Omg I can't stop watching you're videos just wow
Thanks！
Beautiful! And you make it look so easy. Thank you!
Thanks！
You are amazing... Love from 🇵🇰🇵🇰🇵🇰💗💗💗
Thanks！
U truly create magic..every recipe is beyond stunning...💕
Thanks！
your cake is always so beautiful~
Thanks！
MOSTRAR VAYA
Excellent folding technique, professional.
Merci!
Золотые руки! Так вкусно! Обязательно приготовлю!
Thanks！
Beautiful...beyond words 👏🎈😎
Looks very Tasty 😘😘😘
Thanks a lot.
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. 🇩🇿
thank u for this amazing recipe u are the best chef .very very delicious
Thank you!
Восхитительно! Браво!
Thanks！
Looks delicious and very well presented 👌 👌 👌
Thanks!
Gracias amiga por compartir tu receta está buenazo !! saludos
Thanks！
Merci pour la recette je l'ai fait j'ai juste mis 200gr de framboises et j'ai réussi à tenir la crème au citron sans thermomètre. A refaire en été 👍💜
Yum yamey .. its shape is beautiful
Thanks！
Looks yummy and nice 👏🏻👏🏻☺️
Thank you!
Looks so appetizing and fancy!
I wonder what it taste like 🤤
Thanks！
Wonderful I look forward to trying this
Thanks！
Une bonne recette.
Une belle texture. .Un vrai régal ♡
Merci!
Hola me acabo de suscribir , me ha parecido espectacular 😋👌👏
Un saludo desde Alcira España 🙋🏼♀️
Thanks！
Ohhhhhhh 😍😍😍😍😍😍cannot keep watching 🙏🙏🙏🙏🙏
Thanks!
Mmmh lecker,
sieht zum anbeißen aus !
Ich liebe Himbeeren !
Ich finde das schön die puren Geräusche die bei der Herstellung entstehen zu hören.
Thanks！
Wow yummy
Thanks！
Huuummm que delicioso se ve😋 felicitaciones está hermoso
Thanks！
¡That looks fantastic!😋🤤❤ wish i could cook like that
Thanks！
*This is amazing 💯👌.......... I love your pâtisserie ♥️♥️♥️♥️♥️*
Thanks!
Me too! From Russia with love!,❤❤❤
Perfect 👌
Thanks！
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
Utilisez plus de sirop la prochaine fois.
Love it! 🍋
Thanks
ما شاء الله شاف ❤🌷
Amazing soo enjoyable to watch thank you 🥰🥰🥰🥰🥰
My pleasure！
What a mouth-watering cake! 😍😍 love it! 💗 Can I replace raspberry by another fruit? If yes, which one could be suitable for this recipe? Thank you ^_^
Good question! Could strawberry work here?
You can chop strawberries instead of raspberries. I think passion fruit is also a good choice.
No problem. I suggest you choose ripe strawberries and use them after chopping.
M. Patisserie thank you for the quick reply ☺️ the cake looks delicious
@@M.Patisserie thank you ^_^
Perfect work
Thanks for your efort
Thanks， it's my pleasure!
C'est parfait 👌👍
Merci beaucoup 🙏🌹
Merci, je vous en prie.
Bonne continuation 😊🌹
تحفه بجد
Thanks!
Looks yummy 😋
Thanks！
Is it possible to substitute the almond flour for something else? I'm allergic :( thanks for the recipe it looks delicious ❤️
Sorry, almond flour cannot be substituted for this kind of biscuits. But you can use other cakes, such as sponge cake.
Parfait comme toujours, un gâteau chocolat blanc et citron 🍋 qui fait envie 👍 , félicitation encore une fois . 🥰🧜🏼♀️
Merci beaucoup!
MARTES 😃😃😃😃
Miam miam-miam 😋😋😋 merci beaucoup chef ❤
Avec plaisir.
Beautiful and its look is very delicious. I have a question, please, what can I put in place of wine drops
Thanks. Wine is not necessary, you can remove it.
Obrigada por compartilhar essa maravilhosa receita
My pleasure!
Se ve espectacularmente delicioso
Thanks !
عاشت ايدك ...يمي يمي 😍👏👏👏
Thanks!
Belle recette , vraiment magnifique gâteau . merci pour le partage :)
Merci， je vous en prie.
You are best for always ♥️
Thanks!
Magnifique! Digne d'un magasin de pâtisseries!
Merci！
Excellent j adore 👍 vraiment la classe merci 🙏 bonne soirée à vous
Merci et je vous en prie.
Muslim, I can not use wine Can I exchange it with grape juice without alcohol?
You can remove the wine.
Tjr a la hauteur ..bonne continuation.
Merci！
Magnifique gâteau ....1000000000 likes
Merci!
Perfect
Thanks！
Merci pour vos bonnes recettes
Avec plaisir.
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.
@@M.Patisserie Thank you so much, do you think that i could add some cocoa powder?
Juste magnifique
Thanks！
What is liquid cream - not available in my country? Could you list ingrdients? This cake looks delicious
Thanks！Liquid cream is also called whipping cream.
شكرا على هذه الوصفة الناجحة جدآ و رائعة
My pleasure！
Hermoso y se ve muy rico.
Thanks！
Tanti complimenti davvero grazie 🥰👍
My pleasure！
C est tres bonne cette recete
Merci！
This is brilliant. What size is the pan you baked the sponge in please?
40cm x 30cm
Wow.
Simple et magnifique merci
Merci!
Amazing 👌
Thanks!
Excelente se ve espectacular 😘
Thanks!
Just wow,,,,, looking very delicious..😘 yummmmmm,
Please give me some . I wanna test Dear🍰😍❤😘
Love from Bangladesh
Thanks！
Bravooo Mr Pour cette chaîne
Thanks!
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..
How does it condense? Does it harden?
Ok . Perfect 👏👏👏👏👏👏👏👏
Thanks!
Wow nice 👏😍🇵🇰pakistan
Thanks！
You are amazing!
Thank you!
Quand vous dites 50g de sucre ajouter en trois fois sa veut dire qu’on dois mettre 3 fois 50g ? 🥴et continuez comme sa ❤️😍
Un total de 50 g de sucre est ajouté au blanc d'oeuf trois fois, un tiers à chaque fois.
Wow!!
Thanks!
Très gourmand je vous remercie pour le partage
Merci！ Je vous en prie.
Wowwwwww magnifique 👌
Merci！
J'adore vos recettes svp es ce que il faut vraiment du vin blanc dans la recette ??
Merci！
Non，Il n'est pas nécessaire.
@@M.Patisserie merci beaucoup pour votre réactivité
super💖
Merci！
Tooooooooop👍👍👍👍👍👍👍👍👍👍👍👍👍
Thanks!
Magnifique
Merci!
Ohh!! Delicius.😋😋
Thanks！
Hummmm 🤤😋👍🏻. ☕️
Thanks！
Miam .ça donne envie de manger.💖💖💖
Merci！
Kan ik dit zonder wijn maken?