Cakes-masterpieces from Boxing champion Renata agzamova

Renat Agzamov, Commercial Director of "Fili-Baker", the champion of Russia on Boxing and national champion in pastry. Sports career for a long time in the past, now Renat pastry chef and Creator of the unique school of pastry skills. Your first dessert he made in 7 years – made pie. After school went to study at the Sochi culinary school. The cook unusual hobby – he is a sculptor in ice.





Over the past 3 years David has made over 2700 of wedding cakes and not one was repeated in the design. Favorite ingredient – chocolate. Almost all of his cakes covered with chocolate velour. Likes to use lime and coke as a sauce. Considers his style closest to the avant-garde or modernism. Fond of gastronomy photography on a professional level.































The dessert of passion fruit Passion fruit is a very acidic fruit, so don't spare sugar for dessert. The fruit of the passion fruit cut it in half. With a spoon remove the pulp with seeds. The resulting puree put in a saucepan on the fire, adding a tablespoon of sugar. Whip the cream on medium speed, then put them in the fridge. Whip the egg whites.

For sugar syrup preparation pour the sugar water and gradually boil down the syrup to simmer. Carefully pour the syrup into the whites and continue whisking mass. Next, add fruit puree, it should be at room temperature. To the dessert was more air, mix it first with a spatula, and then whisk. The resulting mixture connect with whipped cream and pour mixture over. Put the dessert in the freezer. It is advisable to leave the dessert to freeze for a day.

The dessert is ready spread out on a plate, sprinkle with brown sugar, caramel and garnish with halved strawberries.

The author of the recipe Renat Agzamov



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