All about European cakes by APCA Chef Online
Learn all about European sponges and desserts in this comprehensive program by renowned pastry chef Lim Chin Kheng. Perfect for home bakers and enthusiasts, this course covers various types of sponges, including dacquoise, almond sponge, and genoise. With tried and tested recipes, you’ll gain a deep understanding of the ingredients and techniques needed to create delicious European pastries and cakes. Don’t miss the opportunity to enhance your baking skills and explore the world of European desserts. Enroll now!
What you’ll learn
- Learn european Pastries and cakes
- Learn classis european cakes
- Learn european sponges
- Learn all about basic understanding of european sponges
APCA chef online present you this program of European sponges by Inhouse Executive Pastry chef Lim Chin Kheng.
Chef Lim is Silver medalist of Asia Pastry championship and represented Malaysia for world Pastry cup. He has a very great sense for sponges, and he has divided the entire topic into American sponges, Asia Sponges and European sponges.
We all know that sponges are basically made of Eggs, Sugar, Flour and Fat. The ratio of egg decides the texture and lightness of the sponges, not forgetting the hot or cold process method. This topic will cover the topic of sponges and take it next level to complete a cake or pastry based on that sponge. All the recipes in the program are already tried and tested so the students could be assured of a quality learning and a stable product. Students are encouraged to ask question in case they have any.
Menu of the program –
Casino
Chocolate sandwich
The Cake
Frasier
Framboise Chocolate
The Gateau
Cardinal Café
Marron Marron
Tiramisu
Valencia
Please note that each recipe may have a sub recipe and based on a certain quality of Ingredients. Any kind of changes in the recipes may not result in the same product and may be to be tried and tested
Who this course is for:
- This course is for home bakers and enthusiasts looking for european sponges and desserts
- Learn about dacquoise, almond sponge and genoise
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