TEASER CAKES

About the Course

  • 100% Online Course

    Course at your own time, from your favorite device and from the best place in the world, your home, your kitchen. You will be able to see the high definition material as many times as you want, review each recipe step by step and copy the gestures of our teachers and artisans.

  • Recipes and Theoretical Material

    Access to theoretical material and step-by-step recipes, which you can download, print and take notes. The high quality videos are not downloadable, but you will have unlimited access from your student profile Crudo.

  • Community of teachers and students

    By joining our On demand courses, you get access to our Communities, where you can leave all your questions, share experiences and our staff of professionals and advanced students will guide you in the learning process.

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. "

Get unlimited access for one year to the TORTAS PLANT BASED course.

With a single payment you can access the course, download our E-Books and become part of the Crudo Universe.

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.

    2. We started by creating the bases for this first cake that we have titled: Bizcocho Critico.

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

    4. 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.

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

    6. 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.

    7. Based on legumes, we can make a delicious meringue! The vegetable world proposes us to deconstruct recipes that seemed to be achieved in only one way.

    8. Assembly of the chocolate cake : Chocolate Soul Vegan cake

    9. In this last chapter, we assemble a cake with citric sponge cake, Chantilly Cream and Mango and Passion Fruit Jam.

    10. Download the Tortas Plant Based recipe booklet

About this course

  • 10 lessons
  • 1 hour of video content
  • Middle Level - Initial
  • Spanish - English
  • E-book and Digital Certificate

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

Máximo Cabrera

Learn with:

Passionate about alchemy since childhood in my Italian grandmother's kitchen. I took my first cooking course at the age of 13, in a neighborhood church and from then on I never stopped learning. Cook/pastry chef graduated from the Argentine Institute of Gastronomy, during my first years I dedicated myself to traditional cooking and pastry, I went through many cuisines and styles in these first 14 years of my career. I had the opportunity to work with chefs whom I deeply admire from the local sphere, I also did my experience in New Orleans in French restaurants and as a trainer in bakeries and pastry shops in Argentina. Currently focused on the plant based world, where technique and processes learned and applied from the "conventional" are fundamental for a professional, delicious and innovative vegetable cuisine. Co-creator of Planta, a 100% plant-based vegetable cuisine.

Sofia Bruno

Studio Teacher Crudo

RECOMMENDED FOR YOU

Continue learning with Crudo Online