Learn how to prepare cutting-edge cakes, 100% plant-based and exquisite.

"plant based biscuits owe their structure and flavor to the combination of sugar, flour, baking agents, fat and mucilage. flour, the boosters and the binding of fats and mucilage. After a correct baking After proper baking, these biscuits often serve as a base for other ingredients such as creams, chocolate creams, chocolate baths, fruits and jams".

"We are the protagonists of a paradigm shift that is transversal to food and, therefore, also to pastry. This universe has long deserved an overhaul. We have abused too much sugar and refined products of all kinds: synthetic colorants, stabilizers, improvers and other foreign chemicals without any regard; going to the detriment of both our health and that of our ecosystem. "

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  • $50.00

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Pay in AR$ 45,000

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PROGRAM

LEARN WITH MÁXIMO CABRERA

    1. We welcome you to an innovative course where we will reverse classic cakes and turn them into delicious elaborations, without animal products.

    1. In this lesson you will learn how to make a classic sponge cake, but vegan. You will achieve a moist and spongy texture. It will be the basis for thousands of recipes in your new bakery.

    1. Sponge Chocolate Cake . In this lesson you can enjoy the classic chocolate cake again, but 100% vegan.

    1. We begin to compose the heart of our Cakes, in this chapter we will see how to achieve a Chantilly Cream, a whipped and aerated cream based on seeds.

    1. Our next chapter includes 3 unique recipes that will become part of your pastry: Dulce de Leche de Cajú and Cobertura de Chocolate.

    1. For the citrus cake, we are going to elaborate a jam with acid touches. This recipe will be the ideal complement to accompany the whipped cream.

About this course

  • $50.00
  • 10 lessons
  • 1 hour of video content

Máximo Cabrera

Learn with:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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