Cherry slices with ganache glaze

Last Updated on November 6, 2024

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ingredients

12 pcs egg 16 tbsp fine granulated sugar 16 tbsp semi-coarse flour 2 KL baking powder 4 tbsp water 2 tbsp Dutch cocoa

Filling:

740 ml cherry compote 2 pcs Golden cob 4 tbsp granulated sugar 250 g butter 150 g icing sugar

Ganache icing:

200 ml Whipping cream 33% 150 g dark chocolate 60%

To spread on the sponge cake:

cherry jam

progress

Excellent marble-cherry, fresh cuts, suitable for festive occasions:))

1.

Marble sponge cakes: divide all ingredients in half and bake two sponge cakes. In a bowl, beat 6 egg whites with a pinch of salt with an electric mixer, add 8 tablespoons of sugar, 6 egg yolks, 2 tablespoons of water, 8 tablespoons of semi-coarse flour with 1 teaspoon of baking powder, sift. Spread 3/4 of the batter on a baking sheet with parchment paper, add 1 tablespoon of sifted cocoa powder to 1/3 and pour onto the surface, run a spatula all the way down the length and across the width, making lines 5 cm apart to create a marble effect. 30×40 cm deep baking tray. Temperature 180°C for 20-25 minutes. Let cool.

2.

Make the second sponge cake in the same way.

3.

Filling: Strain the cherry compote, add water to 1/2 litre, add two golden cobs, 4 tablespoons granulated sugar and cook to a thick custard. Leave to cool under cling film. Beat the room temperature butter, add the icing sugar, beat in the cooled custard and pitted sour cherries to taste, a little at a time.

4.

Remove the paper and skin that has formed during baking from both sponge cakes. Brush the first biscuit with the cherry jam and filling and cover with the second biscuit. Press gently. Pour the ganache glaze over the top. Sprinkle with strips of shaved white chocolate while it sets.

5.

Ganache topping: Heat the whipping cream to boiling point, break the chocolate in advance, add to the cream, stir until completely melted and whisk well. Allow to cool slightly and pour over the surface of the cuts.

6.

Refrigerate and cut into slices. The icing is never broken. I cut with a hot knife. Enjoy!