Fruity mousse au chocolat cake
easy
120 mins
120 mins
Ingredients
- 4 Eggs (size M)
- 215 g Sugar
- 2 packages Vanillin sugar
- 100 g Flour
- 85 g Maize starch
- 1 heaped Tsp baking powder
- 50 g Rasp chocolate, dark
- 500 g Sour cherries
- 1 piece(s) peeled lemon rind of 1 untreated lemon
- 200 ml Cherry nectar
- 4 sheets white gelatine
- 175 g Dark chocolate
- 150 g Milk chocolate
- 6 Egg yolk (size M)
- 1 package Bourbon vanilla sugar
- 600 g Whipped cream
- 50 g white chocolate
- 16 fresh sweet cherries to decorate
- baking paper
Directions
- 1
Separating eggs. Beat the egg whites and 2 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 100 g sugar and 1 packet of vanilla sugar at the end. Stir in the egg yolks one by one. Mix the flour, 50 g starch and baking powder, sieve onto the egg foam mixture and carefully fold in together with the grated chocolate. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Let the sponge cake cool in the form on a cake rack for at least 1 hour.
- 2
Wash the cherries, drain well and remove the stones. Bring the cherries, 75 g sugar, lemon peel and 125 ml cherry nectar to the boil and simmer for 1-2 minutes. Remove the cherries with a skimmer. Mix 35 g starch with 75 ml cherry nectar until smooth, stir into the hot juice and simmer for another 1 minute while stirring. Fold in the cherries and let cool down. Remove the sponge cake from the tin, remove the baking paper and cut the base twice horizontally. Place a cake ring around the bottom cake base and place the warm cherry compote on top. Cover with the second cake base and leave to cool for about 30 minutes. Soak the gelatine in cold water. Chop 150 g dark and milk chocolate. Melt over a warm water bath. Beat the egg yolks, 40 g sugar and bourbon vanilla sugar until creamy with the whisk of the hand mixer. Squeeze the gelatine, dissolve it and pour it into the egg yolk cream while stirring. Then stir in the chocolate. Whip 400 g cream until stiff and fold in.
- 3
Soak the gelatine in cold water. Chop 150 g dark and milk chocolate. Melt over a warm water bath. Beat the egg yolks, 40 g sugar and bourbon vanilla sugar until creamy with the whisk of the hand mixer. Squeeze the gelatine, dissolve it and pour it into the egg yolk cream while stirring. Then stir in the chocolate. Whip 400 g cream until stiff and fold in. Pour about 2/3 of the mousse onto the middle sponge cake base. Cover with the 3rd cake base and chill the cake for about 30 minutes. Remove the cake from the cake ring and spread the rest of the mousse all around. Refrigerate the cake for another 3 hours. Peel off the remaining dark chocolate and white chocolate with a peeler. Whip 200 g cream and 1 packet of vanillin sugar until stiff. Pour into a piping bag with a large star-shaped spout. decorate the cake with cream tuffs, chocolate rolls and fresh sweet cherries
- 4
Pour about 2/3 of the mousse onto the middle sponge cake base. Cover with the 3rd cake base and chill the cake for about 30 minutes. Remove the cake from the cake ring and spread the rest of the mousse all around. Refrigerate the cake for another 3 hours. Peel off the remaining dark chocolate and white chocolate with a peeler. Whip 200 g cream and 1 packet of vanillin sugar until stiff. Pour into a piping bag with a large star-shaped spout. decorate the cake with cream tuffs, chocolate rolls and fresh sweet cherries
- 5
Waiting time approx. 5 hours
Nutrition Facts
430 kcal
43 g
24 g
7 g
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