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.
Recipe
Products
Chocolate sponge cake
| ingredients | preparation |
|---|---|
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Melt at 45 °C. |
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Mix and beat. Add to the chocolate. |
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Mix and whip up. Fold into the chocolate. |
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Mix with the chocolate, and pour into buttered and floured cake rings. Bake at 180 °C for 25 minutes. |
Cherry jelly
| ingredients | preparation |
|---|---|
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Heat up to 40 °C. |
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Dissolve in fruit puree. Pour into triangular Demarle® mould and 2 circular Flexipan® moulds (ø 16 cm). |
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Dress with cherries and freeze. |
Light ganache
| ingredients | preparation |
|---|---|
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Prepare a crème anglaise. |
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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 | preparation |
|---|---|
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Bring milk to a boil and pour over paste. Emulsify. |
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Add gelatine mass and leave to cool. |
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Add kirsch and whipped cream. |
Finishing and presentation
| ingredients | preparation |
|---|---|
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Cover with dark chocolate glazing Callebaut® ChocO’shine™ FWD-41CHOCSH. |
