Sacher Sponge Tutorial | Yeners Cake Tips with Serdar Yener from Yeners Way

[@katrinatrinidad8606]

Thank you so much chef for your generosity your tuitorial videos really help me a lot as a home baker..God bless you chef!

[@DudununMutfagi]

Thank you for the recipe 🙏🏻

[@acarrillo1483]

Thank you very much for sharing 😍😍😍😘😘😘🙏🏼🙏🏼🙏🏼🙏🏼

[@re-alm9731]

As always... thank you for sharing your knowledge and skills. Be blessed n stay blessed❤️🌺

[@juliawidya617]

Thank you for your video

[@ianmountcastle6997]

Thank you Serdar for showing us a closer look at the Sacher 😃 I really enjoyed the process 😊What brand of chocolate would you recommend , I live In Adelaide, Australia ? 🙃

[@medihakaya4593]

Is it too risky to bake all the cake in 30cm tin please? I need to make a birthday cake pretty soon and I cannot quite estimate the quantities and tin. I need to use 30cm tin as it will give me 50+ small portions. Please can somebody give me their opinion? Thank you 🙏

[@ayzeze3265]

Çok teşekkürler emeğiniz için benim için çok faydalı eğitim

[@alisonscurr4395]

Thank you for sharing this amazing recipe.

[@ednam.sempertegui4276]

You are my best teacher thank you.

[@ivetamuceniece4071]

What an interesting coincidence! Yesterday I was thinking about the same problem, I like my cake recipe, but still wasn't satisfied enough, because the crumb is too big and it's a little bit too heavy for my liking, but it's nice and stable for covering with fondant. But chiffon cake is too light and fluffy for making talk fondant covered cakes, so I sit down with bought recipes and tried to understand how to combine those two and make cake which has best properties of both cakes. And I succeed at the first try! Now I have light cake, but still stable enough for fondant + bakes with perfectly flat top and there is no waste of cake when cutting of caramelization. I'm not baking very big cakes, so I'm not sure how the recipe acts when it is larger than 4 eggs, but still very happy about results! 😊

[@Yenersway]

That is exactly what I wanted to offer. Thanks

[@foxiiroxii4925]

Thank you so much for this video chef. You really are the best teacher in all of youtube and I truly enjoy learning from you. Next I would love to see details on a good butter cake. take care!

[@Yenersway]

So nice of you. This is my favourite Butter Cake www.yenersway.com/recipes/butter-cake-recipe/

[@carlaclement4229]

Good morning my professor Yener, aahhhhhh thank you for your sweet spirit of sharing to us. Can you please do a recipe for a good airy sponge thank you. Please keep safe and I appreciate your dedication. Beautiful cakes and thanks for the tips ♥️🙏🏽♥️

[@Yenersway]

Yes I will. I have already done a simple basic sponge recipe video . It is coming soon. Thanks

[@carlaclement4229]

@@Yenersway thank you very much professor Yener. Keep safe🙏🏽♥️🙏🏽

[@lupitabecerra1752]

Thank you chef 😋

[@sujatabml7399]

Please teach us vegan sponge

[@juliawidya617]

Hi thanks for your video. I like this

[@belsam9565]

I really feel happy when I receive notifications for your videos. Thanks for the recipe chef.

[@Yenersway]

So nice of you

[@diptimodani]

I saw your video today...and I watch many videos...liked sooo much...thanks for so much details...We are vegetarian, don't eat eggs...so please share an eggless cake recipe also.

[@Yenersway]

www.yenersway.com/recipes/eggless-sponge-cake-recipe/

[@medihakaya4593]

Can make the cake in advance and keep it in the freezer for a week or so u til I decorate it? Thanks

[@Yenersway]

Yes you can!

[@Yenersway]

Mud Cake , White Mud cake with ganache , Butter cake with Buttercream. Sacher with whipped ganache mumkun . taze krema ile yapilan pastalar donmamasi lazim . krema suyunu birakir.

[@medihakaya4593]

@@Yenersway cok tesekkurler 🙏

[@mariarugolo2487]

Has anyone struggled with their chocolate seizing when incorporating yolks? It happened to me twice. I just can't understand where I'm going wrong. 😔

[@Yenersway]

Chocolate will seize if liquid not enough to mix in to smooth creamy texture like in this recipe.

[@chrislidac228]

If this is the “second favorite”, what is the first favorite?? 😃😃. This already looks amazing!

[@Yenersway]

Mud cake

[@РузалияАйнулова]

Наконец есть на русском языке

[@isairaramirez1141]

If you use an industrial oven which temperature you will use , less that 180?

[@Yenersway]

Also 180 C

[@aiswaryaarennil2382]

I searched the whole KZbin for such a great explainations ..where were u...❤️❤️❤️❤️...loved all the details and science behind that

[@moushumighosh8477]

All your instructions are so detailed and on point. They have helped me create some cake magic of my own. Thank you so very much Sir.

[@natalight540]

Thank you so much!

[@katiacosta835]

Good afternoon all the best for you, i would like to know after ready i can wet the cake with a syrup inside?🌹

[@Yenersway]

Yes you can!

[@folaoyejola3709]

Love your works, voice, expertise and your magic every time. I really envy your children and hope they appreciate you as we do out here. May God almighty continue to bless you with good health. Amen.

[@civonnecastro4047]

Gracias por compartir!! apreciamos mucho su talento le envío fuerte abrazo saludos desde Sonora, México.

[@miriamgarcia344]

Un beso grandote para usted...me comeria todo ese bizcocho...sin remordimiento alguno!!! Le admiro un monton ...lastima que no entiendo el ingles!!!

[@prema618]

Здравствуйте. Спасибо вам за ваш труд. Дайте пожалуйста хороший базовый рецепт бисквита без яиц.

[@sfkvlogs151]

Sir u r amazing

[@MsDanae7]

Gracias por compartir sus conocimientos. Sus vídeos son siempre muy didácticos. Saludos desde España.

[@kitchenwithkhani7740]

Great job

[@neusabretas3014]

6:40

[@divyalakshmi9013]

Thank u.... God bless you... it's very helpful..

[@boujamaa1988]

Bravo

[@celespanto9305]

Thank you very much for the new way that I learned from you just now. Thanks a lot.

[@enk223]

What's the best filling for this for it to he able to be a layer?

[@Yenersway]

Whipped ganache

[@sumaiyasiraj217]

I hope you would upload more recipe videos, Yener bey! 😍🙏

[@maggiemay3108]

Thank you, Chef. I look forward to your chocolate mousse cake! 😍

[@cakes3D777]

Do u grease the rings before baking or it's not necessary?thank you👍

[@obsec]

Absolutely genius. Thank you.

[@strictlybeauty8498]

Thank you so much for sharing your expertise xxx

[@gracielafuentes6861]

Thank you Chef, it is a beautiful recipe.

[@deepachabbria188]

Thank you so much Chef. You teach so well & Your tips are so important and they help so much. I have 2 questions : don’t we need to grease & dust the rings before the batter is put in ? And don’t we use simple syrup or such to moisten the cake ? And exactly how much simple syrup to use ?

[@Yenersway]

I do not use any oil spray for this sponge . I use knife to remove from ring. Normally Sacher doesn't need syrup if you like just apply with brush, exactly how much I don't know

[@medihakaya4593]

Wow! I will make this when I get the right rings🙏

[@a.m.3359]

Enjoying every lesson vide your videos. Thank you so much. Sir, please consider giving us a lesson on how to make the 'furry coat' with chocolate for a teddy bear cake. Thank you.

[@Yenersway]

Noted

[@ernestoguillenlopez2444]

good evening Chef, I loved the recipe, I have just a question, what is the difference between adding the cream of tartar before or after whipping the egg whites, I ask because I have seen the royal icing recipe and if remember right, the cream of tartar is added after whipping the egg whites.

[@Yenersway]

COT must add at the beginning so that works and does the difference..

[@mariaeugenianemebriceno7392]

Me encanta, se ve muy suave. La haré. Gracias

[@michelle_mitch_p]

Was one of the first recipes we were taught as pastry chefs ❤️

[@PriyankaSharma-hl7rz]

Hi Chef, Namaste, I would like to request you to do a video on eggless cake. Most people here in India are vegetarians and do not consume egg on religious grounds. A recipe for perfect cake without egg would be a delight to watch. Thanks

[@Yenersway]

Please try this one www.yenersway.com/recipes/eggless-sponge-cake-recipe/

[@PriyankaSharma-hl7rz]

@@Yenersway thank you so much chef ♥️😇

[@estrellawundsch4871]

Thank you Chef Yener, quite different recipe of the "Sacher" from other you can find elsewhere. You speak about a special ingredient "tum massive" and explained it is dense and sugary. What is the real name of it? Bless you

[@Yenersway]

I said Tung Masse which is block chocolate has no sugar . It is a common ingredients, chefs using in Austria and not easy to get somewhere else to my knowledge..

[@estrellawundsch4871]

@@Yenersway Thank you! I find Block semisweet dark chocolate 70% cacao mass in 5 kg packet. I ordered from Amazon Germany.

[@nadiadidi7057]

wawwwwwwwww bravoooo chef top

[@nirmalasomasekhar3007]

Wow. I love this ❤️

[@katarinaspeta8901]

Thank you so much 👍

[@abedhakima3606]

Thank you chef

[@imnazabdeen8061]

Thank you so much ❤

[@sabrinath.6560]

👍thank you

[@adailtonoliveiradasilva5968]

Vc e top de mais

[@ИннаКривогузова-в8ы]

Браво👏👏👏👏👏👏❤❤❤❤

[@nelliershova8689]

Хочу, чтобы Вы знали-Вас любят и смотрят во всем мире! И в России в том числе!)) Спасибо за Ваш труд!

[@ysdelgadillo6232]

👋🏻🥰❤️

[@boussadihouda5970]

👑👑👑👑👑👑👑👑👑👑👑👑👑

[@alexandradita4044]

Thank you chef..from Romania!