{"id":1747,"date":"2017-12-11T16:46:21","date_gmt":"2017-12-11T15:46:21","guid":{"rendered":"http:\/\/thesignspeaking.com\/2018\/02\/02\/dinara-kasko-when-algorithms-model-cakes\/"},"modified":"2018-05-31T17:40:45","modified_gmt":"2018-05-31T15:40:45","slug":"dinara-kasko-when-algorithms-model-cakes","status":"publish","type":"post","link":"https:\/\/www.thesignspeaking.com\/it\/dinara-kasko-when-algorithms-model-cakes\/","title":{"rendered":"Dinara Kasko, When Algorithms Model Cakes"},"content":{"rendered":"

Cosa succede quando un architectural designer inizia a cuocere torte?<\/p>\n

Pasticcera di origine ucraina, Dinara Kasko \u00e8 una food designer creativa che inventa crostate cinetiche geometriche, dessert geometrici, bolle con frutta esotica …<\/p>\n

Quando sono gli algoritmi a creare i dolci il risultato possono essere 81 singole torte in cui ogni singolo pezzo \u00e8 unico nella forma.<\/p>\n

\u00c8 possibile anche acquistare gli stampi in silicone con le ricette sul suo sito web www.dinarakasko.com<\/a><\/p>\n

Il 20, il 21 e il 22 dicembre Dinara Kasko \u00e8 a Barcellona per una Master Class aperta a qualsiasi livello di esperienza.<\/p>\n

Come nei workshop, ogni studente lascer\u00e0 il corso con il proprio lavoro e avendo imparato le tecniche insegnate da Dinara Kasko. Non imparer\u00e0 solo la ricetta, ma anche le tecniche pi\u00f9 essenziali per creare torte, temperature, consistenza, equilibrio dei sapori, stabilizzazione, integrazione del prodotto, tutte le conoscenze da mettere poi in pratica quando in futuro preparer\u00e0 altre torte.<\/p>\n

RICETTE:<\/p>\n

1. Cake Cherry: Dinara moulds Cherry<\/strong><\/p>\n

Chocolate sponge cake, crunchy layer, cremeux, confit cherry, chocolate mousse.<\/p>\n

2. Cake Chocolate block: Cubic mould<\/strong><\/p>\n

Chocolate sponge cake, crunchy layer, cremeux, chocolate mousse, chocolate mousse.<\/p>\n

3. Cake Caramel: Mould 16*16cm<\/strong><\/p>\n

Shortcrust dough, sponge cake, cremeux, caramelized nuts, caramel mousse<\/p>\n

4. Cake Cluster: Dinara moulds<\/b><\/p>\n

Shortcrust dough, sponge cake, confit, mousse with caramelized white chocolate.<\/p>\n

5. Cake Bubbles: Cloud mould<\/strong><\/p>\n

Sponge cake, crunchy layer, confit guava-strawberry, confit mango-passion fruit, mousse with lime, neutral glaze.<\/p>\n

6. Cake Wild berry: circle 18cm<\/strong><\/p>\n

Sponge cake, sponge cake moelleux, crunchy layer, ganache, mousse with berries, berries.<\/p>\n

7. Individual cake Coffee: pyramids moulds<\/strong><\/p>\n

Chocolate sponge cake, crunchy layer with chocolate and caramelized coffee beans, coffee \u0441reme brulee, coffee mousse.<\/p>\n

8. Individual cake 3*3*3: Dinara moulds<\/strong><\/p>\n

Raspberry mousse, raspberry confit, sponge cake, cremeux, glaze<\/p>\n

9. Individual cake Pear: Russian tail mould<\/strong><\/p>\n

Shortcrust dough, sponge cake, pear-mint compote, cremeux dulcey, mousse with goat cheese.<\/p>\n

10. Tart Vanilla: moulds for tarts<\/strong><\/p>\n

Shortcrust dough, sponge cake moelleux, crunchy layer, confit apricot, creme-brulee vanilla, whipped ganache vanilla.<\/p>\n

 <\/p>\n

Scuola di pasticceria creativa \u201cEl m\u00f3n dol\u00e7 de Claudia\u201d<\/p>\n

Calle Castelao, 167 (a 100 mts del Centro Comercial Gran V\u00eda 2)<\/p>\n

08902 \u2013 Hospitalet de Llobregat \u2013 Barcelona<\/p>\n

info@elmondolcdeclaudia.com<\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

What happens when an architectural designer starts baking cakes?<\/p>\n","protected":false},"author":3,"featured_media":7613,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15],"tags":[],"_links":{"self":[{"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/posts\/1747"}],"collection":[{"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/comments?post=1747"}],"version-history":[{"count":0,"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/posts\/1747\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/media\/7613"}],"wp:attachment":[{"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/media?parent=1747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/categories?post=1747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thesignspeaking.com\/it\/wp-json\/wp\/v2\/tags?post=1747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}