Black Currant Roll Cake 黑加侖子米布甸卷蛋

Workshop by Phoebe Avila
Black Currant Roll Cake
黑加侖子米布甸卷蛋

Complementing the summer atmosphere, a vibrant, deep purple glaze tops a moist and tender cake layer. Concealed within is a luscious filling of blackcurrant cream and jelly, accompanied by a tangy cream cheese topping. The layers are beautifully defined, with the delightful addition of a lightly sweetened rice pudding further enhancing texture and aroma. The result is a sweet yet refreshing dessert, perfectly suited for the carefree days of summer.

配合夏日氣氛創作的鮮艷紫紅色淋面啫喱底下，藏着濕潤柔軟的蛋糕層，內裡包含充滿果香的黑加侖子忌廉及啫喱，配搭上微酸乳酪忌廉，層次漂亮清晰，更驚喜加入低甜米布甸增加口感及香味，香甜卻又清爽，絕對是為夏日而設的無負擔甜品。

Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度，部分程序有機會由學員一同製作或導師示範

8~10 participants per class
小班教學約 8-10人

Adults Class
成人課程

8 pieces / participant
每人可帶走 8件 蛋糕

3.5 hours

Language: Cantonese
粵語課堂

Phoebe Avila

Graduated from Tokyo Belle Époque College of Confectionery and Culinary with the Diploma in Patissier. Phoebe is also a qualified Confectionery Hygiene Master in Japan. The years of patisserie course equipped Phoebe not only with the fluency in Japanese language, but also the Japanese culture of cake and desserts. In recent years, Phoebe has worked at a prestigious American-based fine cake patisseries and an iconic Hong Kong based bakery to further intensify her skills on technical training and professional recipe designs. With an unstoppable passion in patisserie, she keeps further honing her skills from various Master Chefs overseas.

畢業於東京ベルエポック製菓調理専門学校　( Tokyo Belle Époque College of Confectionery and Culinary )的二年制甜品師文憑課程，主修甜點制作及營養科學，並且為合資格之日本製菓衛生師。多年的日本留學生活，除令Phoebe 能操流利日語外，更深入了解日本的甜品製作文化。回港後繼續醉心於甜點制作，多年來任職於美國著名精品甜點蛋糕店及香港著名甜品糕點品牌，負責員工技術培訓、食譜設計，及蛋糕製作，及赴外國深造更多種蛋糕制作技術。