Cake
Description
Perfect with tea and coffee. The "Cherry Truffle" cake has all the qualities to decorate any festive table. It is beautiful and very delicious. The process of making it is not quick, but not very difficult either, and the step-by-step recipe will help you prepare this wonderful mousse cake.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In advance (a few hours ahead), soak the dried cherries in "Amaretto" liqueur.
- 3
Step 3
Preheat the oven to 180°C and prepare an 18 cm springform baking pan; place it on a baking sheet.
- 4
Step 4
Separate 2 eggs into whites and yolks, add a pinch of salt to the whites, and add sugar to the yolks. Rub the yolks with the sugar and vanilla sugar until white.
- 5
Step 5
Melt the chocolate with the butter in a double boiler or in the microwave.
- 6
Step 6
Pour the mashed egg yolks into the melted chocolate.
- 7
Step 7
Whip the egg whites with a pinch of salt until fluffy.
- 8
Step 8
Add the almond flour to the chocolate-yolk mixture first, and fold it in.
- 9
Step 9
Then gradually add the wheat flour mixed with baking powder in small portions, and stir.
- 10
Step 10
Fold the whipped egg whites into the batter, gently mixing them in with a silicone spatula until the consistency is smooth and uniform.
- 11
Step 11
Lastly, add the dried cherries along with the remaining liqueur and mix.
- 12
Step 12
Place the batter into the prepared pan, smooth the surface, and bake for 25-30 minutes until done.
- 13
Step 13
Let the sponge cake cool completely.
- 14
Step 14
Cut the sponge cake into 2 layers.
- 15
Step 15
To make cherry compote, prepare pitted cherries, powdered sugar, pectin, and, if desired, a pinch of cinnamon.
- 16
Step 16
Place 100 grams of pitted cherries in a saucepan, heat, and mash into a puree. Add another 200 grams of pitted cherries to the saucepan with the cherry puree. If desired, add a pinch of cinnamon.
- 17
Step 17
Mix the powdered sugar and pectin.
- 18
Step 18
Pour the pectin mixture into the saucepan with the cherries and simmer over medium heat for 2-3 minutes.
- 19
Step 19
Remove the cherry compote from the heat and let it cool. Pectin NH was used in making the compote; it is reversible, meaning it can be reheated again to achieve the desired consistency.
- 20
Step 20
To assemble the cake, take a pastry ring with a diameter of 20 cm. Place it on a firm surface and line the sides with acetate tape. Put the first sponge cake layer exactly in the center. Soak the layer with a syrup made from 2 teaspoons of sugar, 100 ml of water, and 2 tablespoons of strong alcohol (kirsch, rum, or cognac). Soak the second layer in exactly the same way.
- 21
Step 21
Spread about half of the cherry compote over the sponge cake layer.
- 22
Step 22
To prepare the chocolate mousse, melt the chocolate in the microwave or in a double boiler.
- 23
Step 23
Rub the egg yolks with 25 grams of sugar until white.
- 24
Step 24
Whip the egg whites with the remaining sugar into a fluffy foam.
- 25
Step 25
Pour the egg yolks with sugar into the melted and slightly cooled chocolate, and mix.
- 26
Step 26
Add the whipped egg whites to the chocolate and gently fold them in as well.
- 27
Step 27
Whip the chilled cream into a fluffy mass.
- 28
Step 28
Add whipped cream to the chocolate mixture.
- 29
Step 29
Mix the chocolate mousse until smooth.
- 30
Step 30
Place about half of the chocolate mousse into the cake assembly mold.
- 31
Step 31
Place the second sponge cake layer, then the cherry compote on top.
- 32
Step 32
Spread the remaining chocolate mousse, smoothing it out well. Cover the mold with plastic wrap and place it in the freezer for several hours until completely frozen, preferably overnight.
- 33
Step 33
When the cake is completely frozen, prepare the ingredients for the chocolate glaze.
- 34
Step 34
Soak the gelatin in cold water according to the instructions on the package. In this recipe, use a 1:6 ratio (5 grams of gelatin to 30 ml of water).
- 35
Step 35
Pour water into a saucepan, add sugar, and add glucose syrup.
- 36
Step 36
Heat the syrup to 103 degrees, remove from heat. Add the condensed milk in sequence and mix, then add the gelatin mass. Stir until smooth, and finally add the chopped chocolate. Mix everything until homogeneous. Cool to 33–36 degrees for subsequent application to the cake. For convenience, the glaze can be poured into a small pitcher.
- 37
Step 37
Take the frozen cake out of the freezer, remove it from the mold, and place it on a stand, serving dish, or large plate. Quickly pour chocolate glaze over the top of the cake and spread it evenly across the entire surface with a spatula.
- 38
Step 38
Decorate the top of the cake with fresh berries and chocolate pieces; you can use ready-made "truffle" candies.
- 39
Step 39
The "Cherry Truffle" cake turned out very delicious. Chocolate lovers will undoubtedly appreciate it, and in combination with fresh cherries it is simply delightful. Such a cake definitely will not go unnoticed.