ABOUT THIS CLASS - 3 DIFFERENT TYPES OF CAKE/PASTRIES
COCA- SPONGE CAKE WITH LOCAL INGREDIENTS
Coca is a typical cake from Valencia and Spain, very good for a breakfast or snack. It can be made according to the area with various ingredients (almond, pumpkin, carob, tigernut). We will make different ones mixing different local ingredients.
SHORT CRUST CHOCO ORANGE CAKE WITH ROSEMARY
We will elaborate this rich chocolate tart with orange and rosemary taste. A modern desert with local ingredients. 100% vegan and gluten free.
Anise cookies are a tipical product that can be found in every bakery in Valencia. We will make our gluten free and vegan version with olive oil.
Local Guide - Ljubi - the cakes masterchef
Food - Snacks - Gluten free and vegan snacks
Drinks - Soft Drinks - Lemonade and coffee
All necessary material
WHAT'S NOT INCLUDED
THINGS YOU SHOULD KNOW
Difficulty Level - Easy - No previous pastry knowledge is required
Bring water - Stay Hydrated!
These desserts are gluten free and vegan.
Ljubi is a Serbian pastry chef and architect, a creative person eager to learn and experiment. She defines herself as a lover of authentic flavors, curious and fearless, always open to innovation. The idea of setting up a pastry shop in Valencia comes from her childhood, from the smells of her kitchen, her most important references, from her grandmother and her mother, from her hands in the dough, from creating and playing with natural ingredients. She likes to combine architecture with patisserie, change the concrete floors for sponge cake and fill them with pastry cream and chocolate mousse. She believes in creativity, in handmade things, in authentic flavors with natural ingredients, that everything in a cake can be eaten. For her an intolerance is not an obstacle, it is a challenge. That is why all of her cakes are made without gluten, she offers lactose-free and vegan options, made with coconut oil, natural fruits, olive oil, nuts and much more. She has developed recipes to allow a vegan to enjoy a white chocolate or cheese cake, a celiac to eat their birthday cake without complications, and all this using top quality and natural raw materials, without additives and margarines. The color of her creams and cakes comes from fruits. All of her cakes are made without fondant, she decorates the cakes with edible natural flowers and uses minimal coloring.
MINIMUM TO OPERATE
DEADLINE TO BOOK
7 days prior to the start of the experience
READ THE REVIEWS
This one is expensive but worth it. You have 4hrs with a pastry chef who is a fantastic host and teacher. The desserts are all gluten free and vegan BUT don’t let that fool you, they are DELICIOUS and you get to take them home! Maybe they could reduce the price by making one less dessert? But I think it’s worth it either way.
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