Louise Lindberg - Cake Artist

Recipe: Chocolate & Salted Caramel Entremet 🤎

A special celebration cake to celebrate that there’s now more than 300,000 of you! 🥹

Find the recipe below or get my full downloadable recipe & troubleshooting guide with step-by-step instructions, by commenting ‘RECIPE’ and I’ll send it to you ✨

What started as a hobby eventually made me quit my corporate full-time job to pursue my passion for baking.
I could never have imagined being where I am today and the incredible support and encouragement I’ve received from you along the way ❤️

I shared my first cake on Instagram in 2019 without a plan or any expectations. I simply wanted to share something I loved.
Since then, I’ve published more than 150 recipes and grown a baking community with 500,000 passionate bakers from all over the world.

Reaching 300,000 bakers here on Instagram felt like a milestone I wanted to celebrate, so I created a brand new free recipe for you, the ultimate Chocolate & Salted Caramel Entremet, as a thank-you for being here ❤️
Every comment, recipe you’ve baked, newsletter you’ve read, membership you’ve joined and course you’ve taken has helped make this possible and allowed me to do what I love the most. It means more than you know.

I wanted this cake to bring together many of my favourite cake elements and essential entremet techniques, so it’s really a great recipe if you’re new to baking Entremet cakes or haven’t tried my recipes yet.

I hope you’ll enjoy this recipe as much as I do ❤️
The full YouTube tutorial will also be up soon.

The cake consists of:
• Dark Chocolate Brownie
• Hazelnut Praliné & Feuilletine Crunch
• Salted Caramel Ganache
• Salted Caramel
• Milk Chocolate Mousse
• Salted Caramel Crémeux Spiral
• Salted Caramel Mousse Balls
• Milk Chocolate Mirror Glaze
• Caramel Chocolate Mirror Glaze
• Chocolate Ribbon Decorations

Yield: 10 servings

Dark Chocolate Brownie:
- 100 g dark chocolate (70%)
- 100 g butter
- 100 g caster sugar
- 125 g beaten eggs
- 1/2 (0.5) tbsp all-purpose flour
- 75 g roughly chopped milk chocolate (33%)
- a pinch of salt

…. recipe continued in the caption 🍫

Recipe: The BEST Strawberry Tart 🍓

Find the recipe below or get my full downloadable recipe & troubleshooting guide with step-by-step instructions, by commenting ‘RECIPE’ and I’ll send it to you ✨

This is and will always be my all-time favourite cake of all cakes! Nothing beats a Danish strawberry tart.
It reminds me of Danish Summer and always makes me nostalgic. I’ve developed the recipes over many years now, and I think this version is simply the best! 😍

Simple as a traditional strawberry tart should be, yet elevated with a little elevated decoration in form of a strawberry rose.
I hope you’ll like this recipe as much as I do.

8-10 servings, size 20 cm diameter.
For more visual guidance, watch the full step-by-step tutorial on my YouTube channel.

Shortcrust Pastry:
• 160 g cold butter
• 30 g icing sugar
• 260 g all-purpose flour
• 10 g almond flour
• 30 g / 1.5 medium egg yolks
• a pinch of salt

1. Mix all-purpose flour, almond flour, icing sugar, salt and butter (cut in cubes) in a food processor and pulse briefly to combine�
2. Put the dough in a bowl and bring the dough together with the egg yolks. Be careful not to knead the dough too much�
3. Roll out the dough between two sheets of parchment paper and refrigerate for 1 hours. It should be very cold when you cake it out�
4. Cut out a bottom with a 20 cm diameter tart ring and place it inside the tart ring (I am using a De Buyer perforated fluted tart ring) on an AirMat / piece of baking paper�
5. Cut out long pieces of dough to line the sides of the tart ring�
6. Place a piece of round baking paper on top of the tart and pre-bake it with baking beans/rice for approx. 7 minutes at 200°C / 392°F. Prepare the marzipan filling in the meantime �
7. Remove the baking beans/rice with the baking paper after pre-baking the tart

- recipe continued in the caption 🍓

Piña Colada Pineapple & Coconut Cake 🍍🥥

Piña colada is my favorite vacation drink, so for me, summer vacation hasn’t truly started until I’ve had one!

That’s why I thought it would be a fun challenge to translate the classic drink into an entremet.
I focused on creating a balanced cake with pineapple, coconut, and just a hint of rum, to really get in all the flavors of a traditional piña colada 🍍🥥

This cake tastes bright, summery and just like the classic drink - just in cake form 💛
This recipe can also easily be made alcohol-free where I’ve listed alternative options for the in the recipe.

Want to create cakes like this in your own kitchen? ✨
In my Entremet Course, I teach the techniques I use to build my all my cake - from working with different textures to creating clean finishes and designs.

Made for home bakers, it includes 20+ cake elements and 25+ decoration techniques to help you confidently create your own designs.
Find all the details via link in bio ☺️

The cakes consist of:
• Coconut Cake
• Lime & Feuilletine Crunch
• Pineapple Curd
• Pineapple & White Rum Broken Gel
• Fresh Pineapple Compote
• Coconut Mousse
• White Mirror Glaze
• Pineapple Confit & Pineapple Curd Insert with Transparent Glaze
• Chocolate Decoration