Cherry in the snow
When cutting this cake at the Xmas table, it will surely create a wonderful surprise for your guests or customers. And that's not only for the white and red contrast on the inside. This recipe combines the sweet taste of sun-ripened cherries with a light almond-flavoured chantilly cream. Add this to the base of chocolate sponge and dark chocolate ganache, and the oh's and ah's will rise up from the table.
- Level:
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Medium
Chocolate sponge cake
Ingredients: Chocolate sponge cake
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135 g
Preparation: Chocolate sponge cake
Melt at 45 °C.
Ingredients: Chocolate sponge cake
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162 gmarzipan
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144 gegg yolks
Preparation: Chocolate sponge cake
Mix and beat. Add to the chocolate.
Ingredients: Chocolate sponge cake
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270 gegg white
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180 gcaster sugar
Preparation: Chocolate sponge cake
Mix and whip up. Fold into the chocolate.
Ingredients: Chocolate sponge cake
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99 gflour
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9 gbaking powder
Preparation: Chocolate sponge cake
Mix with the chocolate, and pour into buttered and floured cake rings. Bake at 180 °C for 25 minutes.
Cherry jelly
Ingredients: Cherry jelly
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568 gred cherry puree
Preparation: Cherry jelly
Heat up to 40 °C.
Ingredients: Cherry jelly
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64 ginvert sugar
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68 ggelatin mass
Preparation: Cherry jelly
Dissolve in fruit puree. Pour into triangular Demarle® mould and 2 circular Flexipan® moulds (ø 16 cm).
Ingredients: Cherry jelly
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Q.S.frozen Morello cherries
Preparation: Cherry jelly
Dress with cherries and freeze.
Light ganache
Ingredients: Light ganache
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144 gwhole milk
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144 g35% cream
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53 gegg yolks
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53 gcaster sugar
Preparation: Light ganache
Prepare a crème anglaise.
Ingredients: Light ganache
Preparation: Light ganache
Pour crème anglaise over chocolate and emulsify. Spread out on a tray and keep in a fridge to crystallize overnight.
Chantilly cream of almonds and kirsch
Ingredients: Chantilly cream of almonds and kirsch
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306 gwhole milk
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245 gNPN-AL2B
Preparation: Chantilly cream of almonds and kirsch
Bring milk to a boil and pour over paste. Emulsify.
Ingredients: Chantilly cream of almonds and kirsch
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43 ggelatin mass
Preparation: Chantilly cream of almonds and kirsch
Add gelatine mass and leave to cool.
Ingredients: Chantilly cream of almonds and kirsch
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28 gKirsch
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379 gwhipped cream 35%
Preparation: Chantilly cream of almonds and kirsch
Add kirsch and whipped cream.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
Cover with dark chocolate glazing Callebaut® ChocO’shine™ FWD-41CHOCSH.
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