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!
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
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)
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
- Preheat the oven to 180°C. Butter 15 cm wide or larger tart ring.
- Whisk the egg whites and sugar together until light and fluffy. Fold in the flour and the ground almonds.
- Melt the butter in a pan on a low heat. Add the chocolate and mix it in to melt.
- Mix the chocolate with the flour mixture.
- Place mixture into a piping bag and pipe out mixture into tart rings – about 5 mm high
- Bake for around 8 minutes until no longer sticks to finger when touched
- Cool completely and cut into 15 cm disc size.
White chocolate crumble
- Preheat oven to 170°C.
- Place the first 6 ingredients in a food processor and process until a dough is formed.
- Roll out the dough thinly between 2 pieces of parchment paper.
- Bake in the oven until golden brown – about 10 minutes
- Cool slightly until you can touch it and break up into crumbs with fingers.
- Combine warm crumbs with melted white chocolate and jam.
- Immediately speed thin layer on chocolate financier and cool completely in the fridge.
- Place gelatine in a bowl of iced water and set aside to bloom.
- 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.
- 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.
- Strain the curd through a fine sieve, place over an ice bath and allow to cool to 40°C.
- Blend the butter into the cooled mixture using a stick blender until well combined.
- Poor the curd mixture into a silicon mould (15 cm diameter) of about 1 cm thickness. Place into the freezer until needed.
- Place berries in a saucepan, add sugar and a dash of lemon juice
- 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.
- Pour into a clean bowl and cool it to room temperature.
- Then pour a thin layer (not thicker than 1 cm) over the frozen layer of lime curd.
- Place in the freezer to set.
- Bring the cherry puree and the sugar to a boil.
- Remove from heat and add bloomed gelatine, stir to melt it. Let cool (use icebath to speed up the process).
- Meanwhile, whip the cream until it forms a soft peak.
- When the strawberry puree is no longer warm, fold the puree with the cream.
- Use immediately.
- On the bottom of the form “Eclipse” pour half of the cherry mousse.
- On top place the frozen layers of lemon curd and berry jelly and gently push them into the mousse.
- Next, pour the remining mousse. Then place the chocolate financier with almond crumble (on top) and slightly push it to the mousse.
- Put to the freezer for a few hours, remove it from the form before glazing.
- Bloom gelatin in 50 ml of cold water.
- Combine the corn syrup, 30 ml of water and sugar in a heavy bottom sauce pot and bring to a boil.
- Add the bloomed gelatin and the condensed milk and whisk smooth.
- Pour the entire hot mixture over the chocolate and whisk smooth.
- Pour through a strainer into a clean container and color as you like.
- Pour over cake once it has cooled to 25 or 35°C.
- 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.