"Winter Cherry" cake (mousse "Black Forest")

[Chocolate biscuit]

"Winter Cherry" cake (mousse "Black Forest")

Category: Confectionery

Ingredients
Chocolate biscuit
Dark chocolate	50 gr.
Butter	10 gr.
Chicken eggs	2 pcs.
Salt	pinch
Sugar	65 gr.
Vanilla	optional
Rum (optional)	10 gr.
Almond flour	30 gr.
Wheat flour	30 gr.
Baking powder	1 tsp
Cherry confit
Frozen cherries	250 gr.
Sugar	110 g
Lemon juice	1 tbsp. l.
Ground star anise	pinch
Pectin	6 gr.
Gelatin	8 gr.
Water for soaking gelatin	40 gr.
Chocolate muss
Cream 10%	100 g
Yolks	2-3 pcs.
Sugar	50 gr.
Dark / milk chocolate	80 gr.
Gelatin	10 gr.
Water for soaking gelatin	50 gr.
Cream 33%	180 g
Powdered sugar	1.5 tbsp. l.
Vanilla mousse
Cream 10%	240 gr.
Yolks	5 pieces.
Sugar	100 g
Gelatin	20 gr.
Water for soaking gelatin	100 g
Cream 33%	450 gr.

Cooking method

• The sequence of making the cake is as follows: we make and freeze the cherry confit, then add chocolate mousse to the same form on the confit and freeze it too, bake the biscuit (it ripens overnight), make the vanilla mousse and collect the cake, then decorate as desired. Let the long description do not frighten you girls at all, you just know, I always describe everything in sooooo detail, but, given that the cooking process will break for several days, you yourself may not notice how the cake will be ready :)) ) Let's start?
• Cherry confit
• Soak gelatin in water.
• Defrost the cherries, drain the juice (you can then cook a delicious syrup from it to soak the cake), puree with a blender and send to the fire.
• 
• In a separate container, mix the pectin and sugar, when the cherry boils, add them in a thin stream and stir well. We also add lemon juice and ground star anise, boil for two minutes and turn off the heat.
• After slightly cooling the cherry, add soaked gelatin to it (if in doubt, you can pre-melt it in the microwave or in a water bath, but I have not done this for a long time)
• 
• Mix well, send the cherry confit into a mold with a diameter of 18 cm and place it in the freezer for freezing
• 
• Chocolate muss
• Soak the gelatin.
• In a saucepan, mix 10% cream, sugar and yolks and send over low heat. Stirring constantly, bring the mass to thickening (80-82 degrees, if you have a thermometer).
• Place the chocolate in a separate container, breaking it into pieces.
• On the chocolate, filtering through a strainer, pour our hot brewed part and mix.
• 
• Add the soaked gelatin (you can dissolve it beforehand) and mix thoroughly again.
• 
• Cool the custard to 30-35 degrees
• 
• Whisk the cream 33% (well chilled) with powdered sugar
• 
• And carefully mix with the brewed part, we get chocolate mousse
• 
• Pour the chocolate mousse onto the confit and send it to freeze
• 
• Chocolate biscuit
• Biscuit recipe, on tips from our girls, I took it from here 🔗./2015/02/bolo-trufa-de-cereja.html
• I am very grateful both to the author of the recipe and to our girls who told me about it :)) I made only one digression: in the original recipe, you need to marinate dried cherries in rum in advance and then add it to the dough, but I couldn't do it, so I just added rum separately to the dough and frozen cherries (50 gr.) separately. It turned out, too, very much nothing :)))
• So: sift the flour with a baking powder (I also added a good pinch of ground star anise and the same pinch of ground cardamom, you can add cinnamon if you like, it will also be very tasty).
• Place the chocolate and butter in one bowl and melt it in a steam bath or in a micron. I'm more comfortable on the steam room. I do this: I boiled the water in a saucepan - turned it off - put a bowl of butter and chocolate on it - left it for 10 minutes, mixed it twice in the process:
• 
• The result is a smooth, shiny mass
• 
• Divide the eggs into whites and yolks, divide the sugar in half.
• Beat the whites with salt and half the sugar.
• 
• Beat the yolks with half the sugar, add rum at the end of the beating (optional).
• 
• Add melted chocolate with butter and almond flour to them
• 
• Mix gently by hand
• 
• Add a third of the whipped proteins, mix gently, then flour, then the rest of the proteins. At a baking dish with a diameter of 18 cm, cover the bottom with baking paper and send the dough there. I forgot to mix the cherries right away, so I just added it on top of the dough (I didn't take a picture, sorry)
• 
• We bake at a temperature of 170 degrees (preheat the oven in advance) until a dry torch. It took me 40 minutes, but I have a very delicate oven :))
• 
• In the future, when the biscuit is lying down, we cut it in half (I just cut off the top, mine love that the biscuit was thicker in mousse)
• 
• You ask, where is the cherry? So I asked myself this question until I removed the baking paper from the bottom. And here she is!
• 
• Vanilla mousse
• The principle of preparation is exactly the same as that of chocolate, but without chocolate (although, if desired, white chocolate can be added, canesh)
• Soak the gelatin.
• We brew over low heat with constant stirring cream, yolks and sugar, filter through a sieve
• 
• Add gelatin, stir, cool, mix with cream, into which, when whipping, add not only powdered sugar, but also vanilla.
• 
• 
• 
• That's it, let's move on to the assembly, I didn't fake this process: one is very inconvenient, but everything is simple there:
• Ring 20 cm. Tighten with foil and stretch with acetate tape.
• Pour out half of the white mousse, put our insert of confit and shokomuss confit up (but you can also down, as you like best). Then the second half of the mousse - and the turn of the biscuit. We align everything - and into the freezer. And then we decorate as you like. I have: mirror glaze, meringues, mastic figures.
• 
• 
• Bon appetit! :)) Are you a fairy?))
• 

The dish is designed for

2 kg. absolute Happy :)))

Time for preparing:

Three days for two hours

Cooking program:

Handles, then oven, and then handles again

Note

In gratitude to all those girls who supported and helped me in solving the most difficult problem :))) I love you!

oh, Vikulechka, how cool it is that you posted this delicious cake with a recipe, I am mentally preparing everything, I hope someday to cook such a masterpiece of yours ..) thank you very much!

Vikusya, what a cake! I'm cultured!

[kavmins]

kavmins, Marisha, NataliaVoronezh, Natulechka, thanks a lot, girls :)))

I hope to someday prepare such a masterpiece of yours ..)

Marisha, I really believe and do not even doubt: this time will come and you will certainly make such a cake, and everything will turn out great for you! :))

Vikul, thank you that you believe that I will succeed)) I can say that mentally I am almost ready for achievements!

Well, that means that this time is not far off and I have very little to wait :)))

[Kinglet]

Kinglet, countrywoman, thanks for the recipe, soon DR will be with my daughter-in-law, I'll try to do it if I find the pectin. Where do you get it?

[Peter Push]

Peter Push, Natasha, I will be very glad if the recipe comes in handy))) I buy pectin in Shokostyle, Odessa store Ingredients, in Tricolada - in general, I order in online stores)) If you don't need gelatin for anything else, then you can easily do it and without it: many people make jelly layers only on gelatin - and everything works out great too :))) I just like the texture of confit with pectin more, but this does not mean that you cannot do without it :))) And to me you can use "you", I will be very pleased :))

Vikulya, what is an acetate film? and is it possible to collect the cake just in a silicone mold? Should it be lubricated or not?

[kavmins]

kavmins, Marisha, acetate film is a special film for assembling mousse cakes, it facilitates the process of releasing the cake from the iron ring - when you lay it, the ring is simply removed, then the film is removed - and the cake barrel is even and smooth. It is sold in stores for pastry chefs, it comes in different widths, the width of 10 cm is very convenient for me. You can simply assemble it in a silicone mold, of course, and then you don't need an acetate film, you don't need to lubricate the mold with anything either.

[Vikulechka]

Vikulechkahow on time you posted the recipe absolute happiness ! And then I keep thinking, what kind of cake to bake in February for my beloved husband? Now I know !!!

[Kinglet]

Kinglet, thank you thank you thank you!

how on time did you post the recipe

Reallyaaaa? Oh how glad I am

Now I know !!!

Oh, peki-peki - you won't regret it, I have already repeated it five times (for today, from the mousse, this is my most favorite plus Coffee-caramel), it's just such a classic that absolutely everyone likes, well, for all tastes :)) By the way , you can swap the chocolate and white mousse in places - depending on which one you like best. Here Lerik likes me to have vanilla mousse with confit, and everything is in chocolate And I like this option more, as I described in the recipe - so choose yours :))) I will be very, very glad if you manage to surprise and please your husband Good luck with your pastries and celebrate well - take a walk

Vikulya, the fact that the cake is a masterpiece, of course, I will not repeat myself !!! But the deer and the side figures killed me !!!! What a fine fellow you are !!! Special thanks for the detailed description of the assembly, fillings. Because I am the master of the log and for me this is a big problem: what kind of cream or layer to come up with and how to cram it there !!! maybe I'm a current for home, then the experience is not enough in this, but if you increase the pace, I'm afraid that someone will not get through the door!

[Kisena]

Kisena, thank you, Natasha, thank you very much, I am so pleased with such a beautiful and sincere praise

but if you increase the pace, I'm afraid someone will not get through the door!

Oooo, my, you are good, as I understand you: well, everything is like about me))) Well, you don't need the pace, don't increase it, but try this cake by all means: you'll see, there is nothing complicated there and everything is easy for you and it will work out great, you will definitely please your family

[Kinglet]

Kinglet,
Thank you so much for the recipe! I showed it to my youngest daughter today and had to do baking right away. It was already afternoon, and therefore the cake was made using a "simplified" technology - only with chocolate mousse and without the long-term aging of the biscuit, but it still came out "lick your fingers". I just wanted to make something out of almond flour that has been idle for the second month (that very youngest daughter suddenly lost interest in macarons) and here is your recipe! Thank you again!

[Dynamite]

Dynamite, oh, how glad I am that the recipe came in handy and that, most importantly, the youngest is happy :))) Still, children are our main incentive and engine, right? And for "lick your fingers" - and at all to you a huge separate THANKS :))

the cake was made using a "simplified" technology

And this is very correct - for this and the recipe, to adjust it to your temporal capabilities and desires, right? I hope you will repeat it more than once, including in full. Thank you very much for your feedback! :))

After all, children are our main stimulus and engine, right?

Aha!

I hope you will repeat it more than once, including in full.

This is without a doubt!

Vika, please tell me, what dyes do you use and do you use them for homemade cakes?

[Vika]

Vika, how much is ground anise in confit heard?

What dyes do you use and do you use them for homemade cakes?

I have dyes: Amerikolor, Shefmaster, Modecor, Kriamo and Ukrasa gel, Ukrasa dry. For homemade cakes I use, of course, of course, because I have all homemade cakes, I don't make to order, unfortunately :))) For example, the cake on the top photo is a cake for my dad's birthday, and the cake in the photo below is with the numbers "90" - this cake, at his own request, prepared, with which he went to a banquet on the occasion of the 90th anniversary of the enterprise, where he worked for a very long time and from where he retired. Well, I wrote about all this in my Temka

how much ground anise is heard in confit?

Gently, with a touch ...

[Kinglet]

Kinglet, Vikawhat a beautiful cake ... as always, super .. well done

[kristina1]

kristina1, thank you my dear)))

[Vika]

Vika, I show the cake that I made on the DR to my husband and which was eaten safely and with great pleasure, except for this piece. I immediately hid it to take a picture and report to you. Thank you a thousand thanks for the recipe!

[izumka]

izumka, oh, how beautiful! :))) I really like everything: the color scheme, and these cute cherries that emphasize the essence of the cake, and such a neat and even cut I am very glad that the cake was to my taste and that the recipe came in handy :) )) A thousand thanks to you for such a beautiful report! :)))