(12 CAKES OF 10X7CM)
Assembly
POUR the sour cherry mousse. LAY the sour cherry jelly. ADD the remaining sour cherry mousse. CLOSE with the second biscuit. FREEZE and decorate.
Sour cherry egg-shaped cake
Sour cherry biscuit
(12 pieces of 10×7 cm diameter)
Almond powder 20 g
Icing sugar 20 g
Egg yolks 10 g
Whole eggs 18 g
Egg whites 35 g
Caster sugar 15 g
Flour 15 g
IQF sour cherries Léonce Blanc 60 g
WITH A BEATER, whisk the almond powder, the icing sugar, the egg yolks and the whole eggs. WITH A BEATER, whisk the egg whites with the caster sugar. MIX the whisked whites with the whisked eggs. GENTLY INCORPORATE the flour. MAKE 12 ovals of 5X3 cm and 9X6 cm. ADD the crushed sour cherries. BAKE at 180°C/356°F for 12 minutes.
Sour cherry jelly
Gelatin powder 200 bloom 5 g
Water 25 g
Frozen sour cherry puree Léonce Blanc 130 g
IQF sour cherries Léonce Blanc 80 g
Vanilla pod 1/2½
SOAK the gelatin in cold water. IN A PAN, boil the sour cherry puree, the IQF sour cherries and the grated vanilla pod. ADD the softened gelatin and mix together. POUR the sour cherry jelly, lay a biscuit and freeze.
Sour cherry mousse
Gelatin powder 200 bloom 20 g
Water 100 g
Sour cherry puree 700 g
Liquid cream 380 g
SOAK the gelatin in cold water. HEAT the gelatin with a microwave at 40°C/104°F. INCORPORATE the sour cherry puree. GENTLY mix the smoothy cream.
Mixture for sprayer
Cocoa butter 250 g
Purple liposoluble colouring 8 g
Grape seed oil 25 g
MELT the cocoa butter at 45°C/113°F. MIX with the purple liposoluble colouring and the grape seed oil. KEEP aside 12 hours before using it.
Decor
IQF sour cherries Léonce Blanc 150 g
White chocolate 250 g
Purple liposoluble colouring 5 g
Hot neutral topping 150 g