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

  • 5.7 oz
    marzipan
  • 5.1 oz
    egg yolks

Preparation: Chocolate sponge cake

Mix and beat. Add to the chocolate.

Ingredients: Chocolate sponge cake

  • 9.5 oz
    egg white
  • 6.3 oz
    caster sugar

Preparation: Chocolate sponge cake

Mix and whip up. Fold into the chocolate.

Ingredients: Chocolate sponge cake

  • 3.5 oz
    flour
  • 0.3 oz
    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

  • 1.3 lb
    red cherry puree

Preparation: Cherry jelly

Heat up to 40 °C.

Ingredients: Cherry jelly

  • 2.3 oz
    invert sugar
  • 2.4 oz
    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

  • 5.1 oz
    Whole milk
  • 5.1 oz
    35% cream
  • 1.9 oz
    egg yolks
  • 1.9 oz
    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

  • 10.8 oz
    Whole milk
  • 8.6 oz
    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

  • 1.5 oz
    gelatin mass

Preparation: Chantilly cream of almonds and kirsch

Add gelatine mass and leave to cool.

Ingredients: Chantilly cream of almonds and kirsch

  • 1.0 oz
    Kirsch
  • 13.4 oz
    whipped cream 35%

Preparation: Chantilly cream of almonds and kirsch

Add kirsch and whipped cream.