Dude, I respect these vids so much! I don't know much about baking but even an amateur such as myself knows that it's a good thing when food looks appetizing and this video achieves that so it's an A+ in my books! But I do know a bit about video making and editing and in that regard I am extremely impressed! I love the shots, the cuts, and the framing, I am ridiculously impressed!
Beautiful, beautiful! The color, the music and the recipe of course, everything is beautiful ! Thank you so much, it makes me feel better, and change my mind with all we see in TV information the war in Palestine ! Good job.
I'm a chef/pastry chef in Paris and I just love the whole vibe and method in your vidéos. I put you and Alvin Zhou in the same catégory. Keep up the good work and you'll make it insh'Allah ! Had you made à traditional french butter cream, it'd have been an Opéra, which might have been your inspiration.
Is it crucial for the water sugar mixture to be exactly at 119 degrees Celsius I really want to make the recipe but I don't have a thermometer and I am afraid that the temperature fluctuation might mess up the cream..
Salam, that was incredibly relaxing to watch. Lovely recipe. Just a curious question, why did you specify not to use Dutch-process cocoa? Is it a chemistry thing or a taste thing?
Here's my question how to keep this cake pan awayyy from "Zang"? .. Now here's the second question i don't have KitchenAid I'll be making buttercream from beater is it ok to continue with beater when mixing butter because you switched whisk with paddle at that point ..
I can't help you with "zang", as I don't know what it means, sorry. For the buttercream, you don't have to change the whisk for à leaf. But it's hard to make it with à handmixer, because you have to beat the meringue for 15min after you've poured the sugar syrup. You have to do that, as the meringue needs to cool down before adding the butter. Hope this helps !
so happy to see you posting on youtube love it and the cake was looking yummy imma make it soon inshaAllah💗
There is nothing tastier than home-made cakes with love! ❤
Dude, I respect these vids so much! I don't know much about baking but even an amateur such as myself knows that it's a good thing when food looks appetizing and this video achieves that so it's an A+ in my books!
But I do know a bit about video making and editing and in that regard I am extremely impressed! I love the shots, the cuts, and the framing, I am ridiculously impressed!
This looks wonderful. I can watch your videos for so long, and I believe a lot of people enjoy them too.
Beautiful, beautiful! The color, the music and the recipe of course, everything is beautiful ! Thank you so much, it makes me feel better, and change my mind with all we see in TV information the war in Palestine ! Good job.
This so soothing, ah my heart, i live the aesthetics, the video was ART and so thoughtfully made. This is not just a recipe video.
I'm a chef/pastry chef in Paris and I just love the whole vibe and method in your vidéos. I put you and Alvin Zhou in the same catégory.
Keep up the good work and you'll make it insh'Allah !
Had you made à traditional french butter cream, it'd have been an Opéra, which might have been your inspiration.
Watching this is sooo satisfying!
Great work bro - mA love the Bismillah when you started. The cake tasted lovely 👏
this is very peaceful and therapeutic 😍
Loved watching this. That cake looks beautiful.
This is the definition for perfection ❤
I feel peace and calm when I watch your videos
Came from Twitter ,followed ur recipe it turned out superbbbb
Beautiful.. I’ve been watching your videos since the first few.. please keep it up. Looking forward to more and often!
Your videos are always amazing. Thanks for sharing your talents!
That looks absolutely sublime 😍
Gosh , I love the intro 😩
And your recipes are awesome. Love the croissants (from twitter) :)
This is my first time watching your videos and this is so relaxing and entertaining
Thank u for the recipe
Uff these layers❤️..such a perfection
Saludos desde Colombia! Exquisita❤! Gracias!
Amazing vide love it❤
Mashallah lovee thee recipe would definitely try it out Inshallah 🤎
MaSha'Allah Hamza, I'm gonna try this cake for my birthday anniversary next month. You've been missed, welcome back brother :)
Allahumma Barik 🤩
I always love your videos!
MA amazing work bro thanks for putting this up
Lovely cake ❤❤❤❤❤❤
WOOOOO new video, finally !!
You are a true chef-artist ❤
Aoa
Very nice hamza dear
What a treat to watch !
Let me now search for the recipe.
I came straight from Tiktok❤❤❤what you doing man is such art✨
Just watched your brioche.
Sorry to see it’s been a year.
You’re really good and we’re getting better.
Hope all is well.
It’s a lot of work, but . . .
hey, could you share the ganache measurements as well please
Thank you Hamza❤
Loved the process 🥺🥺
i adore you and your videos. keep going :)
Oh I love this recipe and video, I cannot wait to make it myself. One question, could I scale it to a 6 inch cake size? Still with 4 layers?
How did it come out?, I want to make it as well
This is amazing!
Question, can I brew regular coffee beans for this recipe or is it better to use instant coffee
Beautiful ❤
love this!! would it work if i make this with oat flour?
Reminds me of tiramisu cake
@hamza gulzar bro please do share more cake and cookie recipes..
Ganache recipe please?
Chocolate Ganache...
Ingredients.
1. Chocolate compound 300 g
2. Hot cream 150 g
Is it crucial for the water sugar mixture to be exactly at 119 degrees Celsius
I really want to make the recipe but I don't have a thermometer and I am afraid that the temperature fluctuation might mess up the cream..
I made it without one! Go for it:)
Chef ....at what temperature we backe the cake in intial stage for 35-40minuts? i was looking but couldnt find it .
Salam, that was incredibly relaxing to watch. Lovely recipe. Just a curious question, why did you specify not to use Dutch-process cocoa? Is it a chemistry thing or a taste thing?
맛있는
My sugar syrup and egg white mixture isn’t forming peaks, it got thinner after adding the syrupp, what do I do?
Just wondering if you’re going to upload a video for the strawberry and lavender tart? 😅
I can't find the ingredients for the chocolate thing on top
beautiful recipe!
is it possible to use 2 or 3 smaller cake pans for the layers?
Can u make in pan?
What temperature do you preheat and bake at and for how long?
What camera do you use ?
Divine
Hey, hamza what equipment and editing software do u use
Has anyone made this recipe yet?
What are the measurements?
What's the pan size?
❤️❤️❤️❤️❤️❤️
❤️❤️❤️
Where are youuu?😭
Here's my question how to keep this cake pan awayyy from "Zang"? ..
Now here's the second question i don't have KitchenAid I'll be making buttercream from beater is it ok to continue with beater when mixing butter because you switched whisk with paddle at that point ..
I can't help you with "zang", as I don't know what it means, sorry.
For the buttercream, you don't have to change the whisk for à leaf. But it's hard to make it with à handmixer, because you have to beat the meringue for 15min after you've poured the sugar syrup. You have to do that, as the meringue needs to cool down before adding the butter.
Hope this helps !
@@fb2732 btw thanks for the help
I MISS UR CONTENTTTTT
Ary ingredients measurements?
In description box
Bhai music ko avoid karein. Maybe ye amal Allah pak ko na pasand ho😊
promo sm 😑