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:
Medium

Chocolate sponge cake

Ingredients: Chocolate sponge cake

Preparation: Chocolate sponge cake

Melt at 45 °C.

Ingredients: Chocolate sponge cake

  • 162 g
    marzipan
  • 144 g
    egg yolks

Preparation: Chocolate sponge cake

Mix and beat. Add to the chocolate.

Ingredients: Chocolate sponge cake

  • 270 g
    egg white
  • 180 g
    caster sugar

Preparation: Chocolate sponge cake

Mix and whip up. Fold into the chocolate.

Ingredients: Chocolate sponge cake

  • 99 g
    flour
  • 9 g
    baking 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

  • 568 g
    red cherry puree

Preparation: Cherry jelly

Heat up to 40 °C.

Ingredients: Cherry jelly

  • 64 g
    invert sugar
  • 68 g
    gelatin mass

Preparation: Cherry jelly

Dissolve in fruit puree. Pour into triangular Demarle® mould and 2 circular Flexipan® moulds (ø 16 cm).

Ingredients: Cherry jelly

  • Q.S.
    frozen Morello cherries

Preparation: Cherry jelly

Dress with cherries and freeze.

Light ganache

Ingredients: Light ganache

  • 144 g
    Whole milk
  • 144 g
    35% cream
  • 53 g
    egg yolks
  • 53 g
    caster sugar

Preparation: Light ganache

Prepare a crème anglaise.

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

  • 306 g
    Whole milk
  • 245 g
    NPN-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

  • 43 g
    gelatin mass

Preparation: Chantilly cream of almonds and kirsch

Add gelatine mass and leave to cool.

Ingredients: Chantilly cream of almonds and kirsch

  • 28 g
    Kirsch
  • 379 g
    whipped cream 35%

Preparation: Chantilly cream of almonds and kirsch

Add kirsch and whipped cream.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    FWD-41CHOCSH

Preparation: Finishing and presentation

Cover with dark chocolate glazing Callebaut® ChocO’shine™ FWD-41CHOCSH.