Entremet Cake “Cherry”

Entremet cake “Cherry” consists of  almond crumble, chocolate financier, cherry mousse, berry jelly & lime curd and is covered with the mirror glaze!

Happy Father’s Day! 

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For the chocolate financier

  • 75 g good quality dark chocolate
  • 35 g sugar
  • 40 g unsalted butter
  • 20 g flour
  • 20 g ground almonds
  • 2 egg whites
  • pinch of salt
  • dash of vanilla

For white chocolate crumble

  • 40 g flour
  • 40 g ground almonds
  • 40 g unsalted butter – cold and cubed
  • 10 g sugar
  • pinch of salt
  • dash of vanilla
  • 30 g white chocolate
  • 2 tsp jam

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For the lime curd

  • 100 g sugar
  • 90 ml lime juice (about 2 lime)
  • 2 large egg
  • 150 g unsalted butter – cold and cubed
  • 3 g sheet gelatine (2 sheets)

For the berry jelly

  • 160 g mixed berries (can be frozen)
  • 15 g sugar
  • lemon juice (adjust to your taste)
  • 1 tsp gelatine powder (bloomed in 1 tbsp water)

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For the cherry mousse

  • 160 g puree of cherries
  • 25 g of lemon juice
  • 55 – 65 g sugar (depending on the sweetness of cherries)
  • 1 tsp vanilla extract
  • 230 g cream 35% (whipped)
  • 6 grams of sheet gelatin

For the mirror glaze

  • 30 g dark chocolate
  • 80 g white chocolate
  • 70 g sweetened condensed milk
  • 100 g granulated sugar
  • 127 g corn syrup
  • 50 ml + 30 ml water
  • 8 g powdered gelatine
  • colouring

cherry cake_8 Directions

Chocolate financier

  1. Preheat the oven to 180°C.  Butter 15 cm wide or larger tart ring.
  2. Whisk the egg whites and sugar together until light and fluffy. Fold in the flour and the ground almonds.
  3. Melt the butter in a pan on a low heat. Add the chocolate and mix it in to melt.
  4. Mix the chocolate with the flour mixture.
  5. Place mixture into a piping bag and pipe out mixture into tart rings – about 5 mm high
  6. Bake for around 8 minutes until no longer sticks to finger when touched
  7. Cool completely and cut into 15 cm disc size.

White chocolate crumble

  1. Preheat oven to 170°C.
  2. Place the first 6 ingredients in a food processor and process until a dough is formed.
  3. Roll out the dough thinly between 2 pieces of parchment paper.
  4. Bake in the oven until golden brown – about 10 minutes
  5. Cool slightly until you can touch it and break up into crumbs with fingers.
  6. Combine warm crumbs with melted white chocolate and jam.
  7. Immediately speed thin layer on chocolate financier and cool completely in the fridge.

cherry cake_4Lime curd

  1. Place gelatine in a bowl of iced water and set aside to bloom.
  2. In a bowl over a hot water bath combine sugar, lime juice and egg together and while whisking constantly, heat up to 86°C until it has thickened.
  3. When mixture has reached 86°C, squeeze out gelatin to remove excess water, then add softened leaves to the mixture and stir until gelatine has dissolved completely.
  4. Strain the curd through a fine sieve, place over an ice bath and allow to cool to 40°C.
  5. Blend the butter into the cooled mixture using a stick blender until well combined.
  6. Poor the curd mixture into a silicon mould (15 cm diameter) of about 1 cm thickness. Place into the freezer until needed.

Berry jelly

  1. Place berries in a saucepan, add sugar and a dash of lemon juice
  2. Bring to a boil, simmer for 5 minutes until berries are soft and half of the liquid has evaporated. Take off heat, add bloomed gelatine and stir to combine.
  3. Pour into a clean bowl and cool it to room temperature.
  4. Then pour a thin layer (not thicker than 1 cm) over the frozen layer of lime curd.
  5. Place in the freezer to set.

Cherry mousse

  1. Bring the cherry puree and the sugar to a boil.
  2. Remove from heat and add bloomed gelatine, stir to melt it. Let cool (use icebath to speed up the process).
  3. Meanwhile, whip the cream until it forms a soft peak.
  4. When the strawberry puree is no longer warm, fold the puree with the cream.
  5. Use immediately.



  1. On the bottom of the form “Eclipse” pour half of the cherry mousse.
  2. On top place the frozen layers of lemon curd and berry jelly and gently push them into the mousse.
  3. Next, pour the remining mousse. Then place the chocolate financier with almond crumble (on top) and slightly push it to the mousse.
  4. Put to the freezer for a few hours, remove it from the form before glazing.

Mirror glaze

  1. Bloom gelatin in 50 ml of cold water.
  2. Combine the corn syrup, 30 ml of water and sugar in a heavy bottom sauce pot and bring to a boil.
  3. Add the bloomed gelatin and the condensed milk and whisk smooth.
  4. Pour the entire hot mixture over the chocolate and whisk smooth.
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cake once it has cooled to 25 or 35°C.

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  • You can make cherry puree from frozen cherries. Place cherries in a saucepan, add a bit of sugar and a squeeze of lemon juice. Bring to a boil, simmer for 5 minutes. Place into a blender and blend until smooth.

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