Black Forest cherry pâté

Name: Black Forest cherry pâté
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 4 Eggs (size M); 130 g Sugar; 3 packages Vanillin sugar; 80 g Flour; 55 g Cornstarch; 20 g Cocoa powder; 2 coated Tsp Baking Powder; 2 (8 ml each) Bag of cherry brandy baked (40 % vol.); 2 (200 g each) Cup of whipped cream; 1 package Cream stabiliser; 1 glass (720 ml) morello cherries, pitted; 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon; 50 g Whole milk couverture; 50 g Dark chocolate coating; 7-10 Tbsp Mint; baking paper; 1 clean dishtowel; 7-10 Tbsp Sugar; 7-10 Tbsp cling film or aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

4 Eggs (size M)
130 g Sugar
3 packages Vanillin sugar
80 g Flour
55 g Cornstarch
20 g Cocoa powder
2 coated Tsp Baking Powder
2 (8 ml each) Bag of cherry brandy baked (40 % vol.)
2 (200 g each) Cup of whipped cream
1 package Cream stabiliser
1 glass (720 ml) morello cherries, pitted
7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
50 g Whole milk couverture
50 g Dark chocolate coating
7-10 Tbsp Mint
baking paper
1 clean dishtowel
7-10 Tbsp Sugar
7-10 Tbsp cling film or aluminium foil

Directions

1
Separate eggs. Beat the egg whites until stiff, adding 100 g sugar and 1 packet of vanillin sugar at the end. Add egg yolks one after the other and beat into the mixture. Mix flour, 20 g cornstarch, cocoa and baking powder, sieve onto the egg yolks and fold in carefully.
2
Spread evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Loosen the edge of the sponge cake plate with a knife and turn it over onto a damp tea towel sprinkled with sugar.
3
Carefully remove the baking paper. Whip the cloth over the edges of the dough and let it cool down. Line a saddle of venison dish (11x30 cm, approx. 1 litre capacity) with cling film. Cut out a rectangle of approx. 18x30 cm from the sponge cake plate and line the mould with it.
4
Sprinkle the sponge cake with a bag of kirsch. Whip 150 g cream, 1 packet of vanilla sugar and cream setting agent until stiff. Spread the vanilla cream on the sponge cake and smooth it down. Put in a cool place. In the meantime, drain the cherries on a sieve and collect the juice.
5
Stir the rest of the cornflour and some cherry juice until smooth. Boil up the rest of the cherry juice, sugar and lemon peel. Remove lemon peel, stir in cornflour and bring to the boil again briefly. Fold in the cherries and let them cool down almost completely.
6
Put the stewed cherries on the vanilla cream and smooth it down. Cut a base of approx. 10.5x30 cm from the sponge cake plate and sprinkle with remaining cherry brandy. Press the base onto the cherry compote.
7
Put the pâté in a cool place for about 3 hours. (Use the remaining dough for other purposes). In the meantime, chop the chocolate coating and melt separately on a hot water bath. Spread thinly on two large marble or porcelain boards and refrigerate briefly.
8
Use a spatula or a cheese slicer to form large shavings/ curls and put them in a cool place on a plate. Turn the pâté out of the mould and remove the cling film. Whip the remaining cream and vanilla sugar until stiff.
9
Spread the pâté all around with cream and sprinkle generously with chocolate shavings. Arrange on a plate and serve decorated with mint. Makes about 12 slices.