Cherry and vanilla cake composed of
– a joconde biscuit,
– a compote of cherries,
– a vanilla mousse,
– a cherry jelly.
For the joconde biscuit
75g almond powder
75g icing sugar
2 eggs
29g flour
2 egg whites
15g caster sugar
Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 2 eggs. Mix well. In another bowl, mix the egg whites with an electric mixer. Squeeze them with the powdered sugar. Gently add this mixture of egg whites to the previous mixture. Pour into your baking tray lined with baking paper, smooth and bake at 180°C for about 10/12 minutes. Leave to cool, then cut the biscuit into a rectangle of 20X10cm
Cherry compote
350g pitted cherries
45g powdered sugar
2 sheets of gelatine
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the cherries with the caster sugar over a low/medium heat until they are compote. Remove from the heat and add the gelatine. Blend.
White chocolate vanilla mousse
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipping cream
Vanilla pod from @bourbon_noire
20g icing sugar
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 80g of liquid cream with the vanilla pod of Bourbon Noire, scraped and split. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.
You can get a 10% discount with the code « LESDELICES31 » for the purchase of your vanilla on the bourbon_noire website.
Soaking syrup
15g sugar
15g water
A little alcohol
Heat 15g of sugar and 15g of water in a small pan. Add a few drops of alcohol.
Assembly
In your 20 x 10 cm pastry frame, place your joconde biscuit in the bottom. Using a brush, soak the biscuit in the syrup. Then pour in the cherry compote and place in the freezer for at least 15 minutes. Then pour in the vanilla mousse and place back in the freezer overnight.
Cherry jelly
125g cherry puree
25g caster sugar
25g water
3g gelatine
Soften the gelatine leaves in a bowl of cold water. Pour the water, cherry purée and sugar into a saucepan and heat without boiling. Remove from the heat and strain to remove the cherry skins, then add the wrung-out gelatine. Leave to cool and then pour over the frozen cake. Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut out individual slices, decorate with a cherry and leave to defrost in the fridge.
