Snack Cakes and Biscuits
Recipes inspired by the tradition passed down to Juliana López May from her grandmothers. Discover pastries made with fine ingredients that invite you to celebrate, pause, connect, and enjoy.
TV presenter and creator of Juliana López May - Cooking Studio (Buenos Aires, Argentina)
Family recipes from the world of sweet baking for a simpler, richer, and more authentic pastry.
The best recipes are often those that pass from generation to generation, that migrate and gather influences from each chef or pastry chef who has had a hand in the ‘master formula’. And this time Juliana López May shares with us a repertoire of recipes that she learned in her childhood and are still a success today.
At the end of this online course you will be able to:
- Familiarize yourself with basic pastry techniques.
- Make handmade cakes, desserts and pastries with few ingredients.
- Incorporate fresh fruits, dried fruits and nuts into cakes and cookies.
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Course Syllabus
Course Content
Chapter 2 - Classic Amaretti
Chapter 3 - Walnut and apricot biscotti
Chapter 4 - Bocconcini di mandorle
Chapter 5 - Triple chocolate brownies
Chapter 6 - Marbled Cheesecake
Chapter 7 - Bee sting
Chapter 8 - Hidden apricot cake
Chapter 9 - Apple pie
To enter the world of pastry, in addition to a good recipe, you need technique and organization.
What you'll learn
Juliana shares her family recipes from her Italian and German heritage.
Amaretti: Sweet Italian bites made with almonds, egg white, sugar; crunchy on the outside and soft on the inside.
Walnut and apricot biscotti: They are like a combination of cake and walnut bread. They are baked once to pre-cook them and a second time to make them very crunchy.
Bocconcini di mandorle: Almond cookies with fruit jam filling.
Triple chocolate brownies: Milk chocolate base with dark and white chocolate pieces.
Marbled Cheesecake: Biscuit base, creamy cheese filling baked in a moist oven and chocolate marbling.
Bee sting: The German “Bienenstich” recipe, this time filled with nuts and chocolate.
Hidden apricot cake: The “Schlupfkuchen” from the “oma” (grandmother). It has a baked filling of dried fruit, apricots, or apricots.
Apple pie: The recipe Juliana learned as a child. A homemade pie with whole wheat flour, a touch of lemon and tender apples.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you on numerous occasions.
The techniques you will learn are:
- Bain-marie
- Whisking eggs
- Creaming butter
- Twice baking in oven
- Flour coating
- Blind Baking
- Pressing the dough into a mold
- Flourless dough
Meet your Instructor
TV presenter and creator of Juliana López May - Cooking Studio (Buenos Aires, Argentina)
Her deep care and respect for product quality, along with her healthy and creative approach, have earned her a special place in the hearts of viewers, reaching a very diverse audience.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
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Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
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