Description
Delicious and moist cherry-chocolate cake! Cherries and delicate chocolate mousse in harmony with each other, almond and cherry dacoit gives a soft, cherry filling - sour and crunchy shtroyzel emphasizes all tastes. Thank you Ales for the recipe.
Ingredients
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Liqueur
100 g
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Water
50 g
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Sugar
150 g
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Cherry
170 g
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Puree berry
150 g
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Gelatin
5 g
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Lemon juice
5 g
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Butter
50 g
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Sugar
50 g
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Flour
50 g
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Cocoa powder
10 g
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Flour almond
50 g
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Salt
1 pinch
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Egg white
55 g
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Sugar
65 g
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Flour almond
40 g
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Flour
30 g
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Cherry
80 g
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Sugar
100 g
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Syrup invert
100 ml
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Dark chocolate
100 g
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Water
50 g
-
Condensed milk
75 g
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Gelatin
10 g
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The food dye
5 g
-
Egg white
60 g
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Syrup invert
75 ml
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Milk
140 ml
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Yolk egg
70 g
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Dark chocolate
135 g
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Gelatin
8 g
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Cream
110 g
Cooking
2-3 days to prepare a "drunk cherry": Cook sugar syrup, remove from fire, cool, add maraschino liqueur (you can take Amaretto or Kirsch) and cherries. Put in the refrigerator for 2-3 days.
Cherry filling: soak Gelatine in cold water. Sugar and cherry puree heat to dissolve the sugar. Remove from heat, cool to 60 degrees, add the squeezed out gelatine, stir until it dissolves.
Add 60 grams of "drunken cherries", is poured into the form 18 cm and put in the freezer to freeze.
Almond cake with "drunken cherries": preheat the Oven to 180 gr. Mix the flour with almond flour in a separate bowl. Beat the whites to thick peaks, gradually adding sugar.
In whites gently mix in the almond flour mixture and at the end add the pieces of pressed and dried paper towels "drunken cherries". Put the dough on the parchment, greased with butter, flatten, bake for 10-12 minutes until lightly Golden brown.
Cut a circle of d= 18 cm I am in the process of making the cake I decided to make another batch cake for a gift.
Chocolate shtroyzel: preheat the Oven to 180 gr With the Dry ingredients to combine in the bowl of a blender, add the pieces of cold butter, chop all the ingredients into crumbs. Put the dough on the parchment with a ring of the form d=20 cm, slightly press, bake for 12-15 minutes. Cool.
Chocolate mousse: soak Gelatine in cold water. Milk bring to the boil, pour mashed yolks, stir well, pour everything back into saucepan and cook over low heat until lightly thickened, stirring constantly with a whisk. Strain through a fine sieve.
Pour the chunks of chocolate, stir until smooth, add the squeezed out gelatine, if necessary, to break the blender.
Invert syrup is heated nearly to boiling. Beat the whites to soft foam and continuing to mix a thin stream add the syrup. Beat 8-10 minutes, until the meringue is shiny and tight.
Separately whip the cream. Gently whisk stir in first the cream into the chocolate mixture, and then proteins.
Glaze: soak Gelatine in cold water. Mix in saucepan water, sugar, invert syrup, bring to 103 C. Remove from heat, pour onto the broken chocolate with condensed milk. Stir, add the squeezed gelatin and dye. Punching in a blender, strain through a strainer. Put into the refrigerator overnight. Before applying warm up to 42 g in a water bath. Operating temperature glaze 30-35 gr.
Build: On the bottom of 20 cm to put shtroyzel, from top to pour a little less than half the mousse. Put on 10 minutes in the freezer. Chilled almond biscuit spread with the cherry filling, then lay them on top of the frozen mousse.
Pour the remaining mousse, lightly tap the form on the table, put in the freezer overnight.
Frozen cake to release from the mold, place on the grill and cover with frosting. Decorate according to your taste.
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