Cherry mousse cake

Cherry mousse cake - a refined dessert, perfect for concluding a special meal or indulging in a weekend afternoon. This recipe combines the delicacy of a fluffy base with a fine cherry cream, transforming each bite into an unforgettable experience. Additionally, it's an excellent way to use fresh or canned cherries, bringing a splash of freshness to every slice.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 4 hours
Number of servings: 12

Necessary ingredients:

For the base:
- 6 large eggs
- 180 g sugar
- 160 g flour
- 1/2 teaspoon baking powder
- 4 tablespoons oil

For the syrup:
- 250 ml cherry compote

For the cream:
- 300 g pitted cherries
- 400 g liquid cream
- 140 g white chocolate
- 2 egg whites
- 1 packet gelatin
- 3 sachets vanilla sugar

For the glaze:
- 120 g dark chocolate
- 50 ml liquid cream
- Cherries for decoration

Preparing the base:

1. Separating the eggs: Start by separating the egg whites from the yolks. It's important to ensure that no traces of yolk remain in the egg whites, as this can prevent proper foaming.

2. Beating the egg whites: In a large bowl, add the egg whites and a pinch of salt. Beat them at high speed until you get a stiff foam. Gradually add a tablespoon of sugar, continuing to beat until the sugar is completely dissolved and the egg whites become glossy and firm.

3. Adding the yolks: Incorporate the yolks and the oil, gently mixing with a spatula to retain the air in the egg whites.

4. Incorporating the flour: Sift the flour together with the baking powder, then gradually fold it into the mixture, mixing gently until homogeneous.

5. Baking the base: Line a 35/25 cm baking tray with aluminum foil or baking paper. Pour the mixture into the tray and level the surface. Bake in a preheated oven at 180°C for 30 minutes or until it passes the toothpick test. Let it cool completely before cutting it in half.

Preparing the cream:

6. Melting the chocolate: In a small pot, melt the white chocolate together with 2-3 tablespoons of cream over low heat or in a double boiler. Stir constantly to prevent burning.

7. Whipping the cream: In another bowl, whip the liquid cream until fluffy, but not too stiff. Add the melted chocolate and the pureed cherries (make sure they are well drained). Gently mix with a spatula, taking care not to ruin the texture.

8. Incorporating the egg whites: Beat the egg whites with the vanilla sugar until you get a firm foam. Gently fold them into the cream mixture using a spatula.

9. Hydrating the gelatin: Soak the gelatin in 40-50 ml of cold water for 10 minutes, then heat it in a double boiler to dissolve (without letting it boil).

10. Mixing the gelatin: In a small bowl, add the melted gelatin to the cream mixture (you can also add 2-3 tablespoons of the cherry cream to temper the gelatin). Mix well and then add the rest of the cream.

Assembling the cake:

11. Soaking the base: Place the first half of the base on a platter and soak it with the cherry compote.

12. Adding the cream: Pour the cherry cream over the base, leveling it evenly.

13. Finalizing the cake: Place the other half of the base on top and refrigerate the cake for a few hours, ideally overnight, to allow the cream to set.

Preparing the glaze:

14. Melting the dark chocolate: In a small pot, melt the dark chocolate together with the liquid cream, stirring constantly until it becomes a smooth glaze.

15. Finalizing: Remove the cake from the refrigerator, cut it into suitable pieces, and pour the chocolate glaze over it. Decorate with cherries for an elegant look. You can also add a spoonful of the cherry cream without gelatin for an extra touch of flavor and texture.

Serving suggestions and variations:

This cherry mousse cake is perfect served alongside a scoop of vanilla ice cream or a cup of flavored coffee. You can also experiment with other fruits, such as strawberries or raspberries, to create delicious variations of the recipe.

Frequently asked questions:

1. What type of cherries can I use? You can use fresh, frozen, or canned cherries. Make sure they are well drained to avoid affecting the cream's texture.

2. Can I substitute the white chocolate? Yes, you can use dark or milk chocolate, but it will change the flavor profile of the cake.

3. What can I use instead of gelatin? You can use agar-agar as a vegan alternative to gelatin, but follow the instructions on the package to achieve the desired result.

4. How can I make the cake less sweet? Reduce the amount of sugar in the base and cream. Be careful to adjust the amount of chocolate as well, which contributes to the sweetness.

Nutritional benefits:

This cake is not only delicious but also offers some nutritional benefits due to the cherries, which are rich in antioxidants, vitamins (especially vitamin C), and minerals. Additionally, the white chocolate adds calcium and energy, while the cream adds a note of creaminess and a refined taste.

In conclusion, the cherry mousse cake is a dessert that impresses not only with its appearance but also with its taste. Easy to prepare but with a spectacular result, it is ideal for any occasion. So, don't hesitate to try it and personalize it to your liking!

 Ingredients: Base: 6 large eggs, 180 g sugar, 160 g flour, 1/2 teaspoon baking powder, 4 tablespoons oil. Syrup: 250 ml cherry compote. Cream: 300 g pitted cherries, 400 g liquid cream, 140 g white chocolate, 2 egg whites, 1 packet gelatin, 3 packets vanilla sugar. Glaze: 120 g dark chocolate, 50 ml liquid cream, cherries.

 Tags:  cherry cake