Tart #4. Streusel, almond sponge cake, cherry confit, yogurt mousse.
Since we last checked in with Dinara Kasko, the Ukrainian pastry chef has continued to innovate at a dizzying pace, further incorporating her use of mathematical algorithms and 3D printing into her baking process. Many of the cake designs begin as a collaboration with mathematicians or sculptors who help develop the patterns she then utilizes to print special molds. The final desserts are interpretations of cakes, tarts, and other fully edible desserts that might look more at home inside an art gallery than on a dinner table.
Kasko now sells a variety of silicone molds on her website so you can try your hand at many of the desserts seen here. You can follow more of her baking experiments on Instagram.
Collaboration with parametric designer Andrej Pavlov.
Composition: streusel, almond cream, confit strawberry – red currant, mousse with white chocolate.
Composition: crunchy layer, sponge cake with dry apricot, cremeux dulcey-apricot, confit apricot-kumquat, mousse dulcey-apricot.
Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and mousse with white chocolate.
“Ball, Cube, Triangle.” Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration: isomalt and chocolate.
“Voronoi cells with berries.”
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