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Why is it salty when I didn't add any salt?! Oh it's my tears of joy as I savoured the insanely creamy & velvety cake made from nutritious gems! Who needs an oven when all it takes is a blender? The fragrance from cacao butter brings a smile! This type of raw cake recipe is so easy to adapt to one's own personal preference of sweetness or cacaoness. Thank you for sharing this! It is as easy as assembling Ikea furniture, with clear instructions! I look forward to your new raw cake recipes! 🥰

It‘s like science.

Hie. . really liked ur recipe 😀 i have made a very small one using vegan butter instead of cocoa butter but i am sceptical about it setting. If we freeze it for a couple of hours will it set properly while removing the acetate sheet? Thank you 😊

Thank you so much for this cake! Please make more raw cake recipes!!!❤

Thanks for this recipe. Reminded me of my Hungarian heritage. I try it for sure!

How many oval tarts did this make? Was there leftover cream and ganache after you made the 5 tarts shown?

Hello ! What is the weight of this cake?

Song name plz

What metal ring are u using please size

You explain and demonstrate so well. I can’t wait to try this !

How much lemon curd does this recipe make?

Recipe plz

How many tarts does your recipe make?

Thanks for the recipe. But what happened to the Vanilla powder that appeared in the clip in the written version? how much to enter? (Actually, you say vanilla powder, but you put vanilla extract in the food processor...)

Which type of cream you used plz guide me

Cant find the recipe for pate a bombe, only for zabaglione

Looks really yummy❤

Your presentation is truly exquisite. Watching you in action makes one want to become a pastry chef. Thank you sooooo.... much for sharing your exoertiese❤❤❤❤❤

I love all your cute recipies. Thank you a million❤❤❤❤❤

❤❤❤👍👍👍

Very comprehensive video. Easy to understand. Thank you

Love her! I want to sound just like her.

Recept djeluje odlično i jako fino, ali treba negdje u hrvatskoj nabaviti sve materijale potrebne za rad! :D

What bloom should the gelatin have?

So happy to have found you - what tempting creations!

You don't have to use your fingers. Just use a spoon to drop a small amount of sirup into a glass of ice water, then reach in the water and see if the sugar forms a ball. A firm ball is 240 degrees at sea level.

Excellent demonstration of a nugget bar Thank you

Such a detailed description! Thank you so much! I am studying this and gathering ingredients to actually try and make this.

how many gram if i using gelatin or agar agar powder. Thank you

Hi thank you for your recipe. What is your oval tart mould size?

Impressive work! I really want to do this at home now. Thanks!

Hi Tereza,Your video on meringues was very informative. Your way of instructing is clear and concise. I subscribe to your channel. Please let me know what manufacturer and model stockpot you used in the video or suggest what to use in making Italian Meringue. I am making Pignolata Messinese which uses Italian Meringue with chocolate and lemon syrup. Thank you, best regards.

In an apple Charlotte .. there is a French word for the custard to eat with it … it could be a savory or sweet sauce, depending on the dish but for the Charlotte obviously it’s sweet. Does anybody recall the French name of that egg custard sauce and not hollandaise not béarnaise….

How long this Cake will last at ambient temperature without melting?

Have just found your channel today and have been watching with great interest. The way you construct these exquisite confections is just incredible. You are truly an artist. I would never dream of attempting these lovely things, but watching a maestra at work is fun in and of itself. Please keep up the good work! I wanted to comment on 2 other demonstrations, but the comments were turned off and I was unable to. Thanks for your meticulous work and dedication. Regards Pat in New Jersey

Hmm... Jumping around to the website for the recipe and then online calculators for every ingredient to American measurements via mobile phone was a real PITA, but hopefully my recipe conversion turns out. It's because of the top comment about NY style rolls that I went through the trouble... I'm in PA and am still waiting to try a roll recipe that turns into what I'm looking for.

I made it the only thing it is drowning lol in butter, maybe I put too much of it.

Thank you very much chef, im a pastry cook ,your book is really helpful for me, love❤ from India..

The outro music killed me ❣️

Divno!

You. say that you put it in the freeze and let it set - how long do you let it sit in the freezer before you add the next layer?

Thank you! I was finally able to have success with dacquoise cakes! I've tried multiple times and this was the first time it worked perfectly! I have subscribed!!

Criminally underrated channel. Never stop Teresa!

Thank you, Maestra! I made a hazelnut dacquoise for a friend's birthday with whipped ganache and it was INCREDIBLE.

This is so Good cake I am gonna give a try

Regular show, brought me here!

Irresponsible video. You don't need to dip yout fingers into the boiling syrup. There other safer ways to do this!

Fantástico!!

What the the pip nomber plz u got used ?

You had me at Banoffee