3 days hands on Master Class with @olganoskovaa in Barcelona, Spain. 
October 18th, 19th & 20th 
Open to all levels. 
Translator Russian - English - Spanish
Each participant will receive a book recipe.
Bookings:
https://www.elmondolcdeclaudia.com/en/123-october-2019

Master Class de mousses y glaseados de 3 días con @olganoskovaa en Barcelona, España. 
18 al 20 de Octubre. 
Apto para todos los niveles. 
Traductor ruso - inglés - español
Cada participante recibirá un dossier con todas las recetas! 
Reservas:
https://www.elmondolcdeclaudia.com/es/123-octubre-2019

CAKES: 
1. Cake

3 days hands on Master Class with @olganoskovaa in Barcelona, Spain.
October 18th, 19th & 20th
Open to all levels.
Translator Russian - English - Spanish
Each participant will receive a book recipe.
Bookings:
https://www.elmondolcdeclaudia.com/en/123-october-2019

Master Class de mousses y glaseados de 3 días con @olganoskovaa en Barcelona, España.
18 al 20 de Octubre.
Apto para todos los niveles.
Traductor ruso - inglés - español
Cada participante recibirá un dossier con todas las recetas!
Reservas:
https://www.elmondolcdeclaudia.com/es/123-octubre-2019

CAKES:
1. Cake "Chocolate/mango/passion fruit cake". Composition: Chocolate biscuit, crumble, mango and passion fruit jelly, mango and passion fruit mousse, chocolate mousse.

2. Cake "Cherry in chocolate". Composition: chocolate biscuit, cherry jam with slices of cherry, chocolate cremeux, crispy layer, dark chocolate mousse.

3. Cake "Carrot/orange". Composition: carrot sponge cake, orange mousse, orange jam, cheese and cream mousse.

4. Cake "Strawberry / basil". Composition: almond sponge cake, strawberry-lime jelly, lime/basil cream, crumble, basil mousse

5. Cake "Hazelnut/ pear". Composition: hazelnut sponge, vanilla cream, pear compote, vanilla mousse.

6. Cakes "Raspberry/mint". Composition: sponge cake with raspberry, raspberry jam, crumble, mint mousse.

7. Cakes "Pistachio-coconut-mango". Composition: pistachio sponge cake, mango jelly, pistachio ganache, coconut cream.

8. Cake "cappuccino/pecan". Composition: biscuit jaconda coffee nut, coffee cremeux, hazelnut crusty layer, coffee mousse.