An original cherry dream inspired by delicious seasonal fruits: cherries. And to enhance their flavour yet, I prepared the fillings in two different ways. Truly irresistible and pure taste of cherries.
Preparation time 1 hour + 15 minutes .. Baking 2 x 6-8 minutes .. Cooling hours .. Servings 24 pcs; 30 x 40 cm
JOCONDA BISCUIT WITH COCOA
- 2 eggs
- 200 g almond broyage 50/50
- 2 tbsp flour
- 1/3 cup egg whites
- 2 tbsp sugar
- 2 tbsp melted butter
- 25 g cocoa powder
PIQUANT CHERRY PUDDING ..
- coulis from 1 kg of cherries
- zest of 1 organic lemon
- 1 small cinnamon stick
- 100 g corn starch
- 1 tbsp sugar
- 40 ml cherry liquor
- 7 gelatine sheets
- 300 g fresh cherries
CHERRY BAVAROIS ..
- 900 g fresh cherries
- 500 ml whipped cream
- lemon juice from 1 lemon
- 125 g caster sugar
- 6 gelatine leaves
- some cherries for decoration
PREPARATION JOCONDA BISCUIT
Beat the eggs, amandelbroyage 50/50 and flour until a light batter. Make a thick foam with egg whites and sugar and fold into the mixture. Mix the melted butter briefly into the mixture and the dried cherries.
Divide the jocondebiscuit evenly on a baking tray 40 x 30 cm covered with baking paper and bake in a preheated oven at 428°F for about 6-8 minutes.
Beat eggs, the amandelbroyage 50/50 and the flour with cocoa powder until fluffy batter. Make a stiff foam with the protein and the sugar and fold into the mixture. Mix the melted butter into the batter briefly.
Divide the joconde biscuit evenly on a baking tray of 40 x 30 cm covered with baking paper and bake in a preheated oven at 220°C (convection ovens -20°C) for about 6-8 minutes.
Likewise prepared a joconde biscuit that you will use as a second layer.
Cut after cooling the first mixture into the square tin, inlaid with foil (see photo).
PIQUANT CHERRY PUDDING
Take the 1 kilo of cherry juice without peeling. Mix with the lemon juice and sugar, but make sure the sauce is not too sweet.
Stir the cornflour smoothly with 100 ml cherry juice. Spend the rest of the juice, 1 tablespoon sugar, lemon zest and cinnamon stick to a boil. Also add the halved cherries there. Remove the lemon peel and cinnamon stick and tie the juice with cornstarch. Finally add also the kersenliqueur in.
Soak the gelatin sheets in cold water for about 5 minutes. Solve them in the microwave or low heat and pour in the pudding. Stir well and pour on the bottom pie crust. Let cool for 1 hour in the refrigerator or 30 minutes in the freezer.
Mix the pitted cherries in the blender to make fruit mousse, mend with lemon juice and sugar.
Soak the gelatine in cold water, dissolve them in the microwave or over low heat and mix among the cherry puree.
Beat 500 ml cream half stiff and mix the puree with cherry gelatin.
Pour half of the cherry bavarois on the pudding and place another layer. Pour the remaining cherry bavarois on the pie crust and place the pie back in the refrigerator or freezer.
I have the cake in the freezer gelegd- dough and gelatine-based creams to make it perfect.
Take the cake after cooling the refrigerator (freezer), remove the cake ring and the foil and cut into fine slices or desired shape.
Decorate the cake with cherry jelly injected into random lines or as desired.
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