Inverted Black Forest Cherry Towers

Name: Inverted Black Forest Cherry Towers
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 300 g Sweet cherries; 100 ml Cherry nectar; 1 TEASPOON Cornstarch; 1 TABLESPOON Sugar; 1 (250 g) Sponge cake fruit cake base; 250 ml Milk; 1 package (92 g) chocolate mousse; 250 g Whipped cream; 1 package Vanillin sugar; 8 TSP cherry brandy; 2 Disposable piping bag

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

300 g Sweet cherries
100 ml Cherry nectar
1 TEASPOON Cornstarch
1 TABLESPOON Sugar
1 (250 g) Sponge cake fruit cake base
250 ml Milk
1 package (92 g) chocolate mousse
250 g Whipped cream
1 package Vanillin sugar
8 TSP cherry brandy
2 Disposable piping bag

Directions

1
Wash the cherries and, except for 8 cherries for decoration, stone them. Stir 2 tablespoons of nectar with starch until smooth. Bring the rest of the nectar with sugar to the boil, stir in the starch mixture. Simmer over low heat for about 1 minute. Add cherries and stir in. Pour compote into a bowl. Let cool down for about 30 minutes
2
In the meantime cut out 8 circles (each 6 cm Ø) from the sponge cake base. Cut the dough circles in half horizontally. Pour milk into a mixing bowl rinsed with hot water. Add cream powder and mix briefly with the whisks of the hand mixer on the lowest setting. Then whip for 3 minutes on the highest setting. Whip the cream with the whisks of the hand mixer until stiff. Allow vanilla sugar to trickle in. Pour the mousse and cream into 2 separate piping bags with a 16-punch nozzle. Sprinkle 1 teaspoon of kirsch water over a circle of dough. Spread 1 tablespoon of compote on top. Spray mousse and cream in layers on top. Cover with another circle of dough. Decorate with cream tuff and a cherry. Layer the remaining turrets in the same way
3
Waiting time approx. 25 minutes