Japonais cake \"Black Forest style\"

Name: Japonais cake \"Black Forest style\"
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 8 Protein (size M); 160 g Sugar; 1 pinch Salt; 200 g ground almonds without skin; 100 g Flour; 500 g Dark chocolate coating; 750 g Whipped cream; 1 glass (720 ml) Cherries; 1 package Vanillin sugar; 40 g Cornstarch; 6 TABLESPOONS cherry brandy; 2 TABLESPOONS Cocoa powder; baking paper; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

8 Protein (size M)
160 g Sugar
1 pinch Salt
200 g ground almonds without skin
100 g Flour
500 g Dark chocolate coating
750 g Whipped cream
1 glass (720 ml) Cherries
1 package Vanillin sugar
40 g Cornstarch
6 TABLESPOONS cherry brandy
2 TABLESPOONS Cocoa powder
baking paper
7-10 Tbsp Cling film

Directions

1
Beat the egg whites in a large bowl with the whisk of the hand mixer until stiff, adding sugar and salt. Mix almonds and flour and fold into the beaten egg white. Draw a circle (26 cm Ø) on 3 pieces of baking paper. Turn the baking paper over and place on 3 baking trays. Spread 1/3 of the mixture on each circle and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for 10-15 minutes. Let the cake cool down on the baking paper. Chop the chocolate coating.
2
Heat the cream in a pot, melt the chocolate coating in it while stirring. Pour into a clean, dry mixing bowl. Cover directly on the cream with foil and leave to cool for 2-3 hours. Drain the cherries, collecting the juice. Boil up the juice with vanilla sugar. Stir starch with kirsch until smooth. Remove from heat, stir in the starch. Heat up again and simmer for about 1 minute. Mix in cherries, let cool down. Remove the baking paper from the bottom. Place a cake ring around one base. Add the cherries and smooth down. Place a second cake base on top. Whip the cream with the whisk of the hand mixer.
3
Heat up again and simmer for about 1 minute. Mix in cherries, let cool down. Remove the baking paper from the bottom. Place a cake ring around one base. Add the cherries and smooth down. Place a second cake base on top. Whip the cream with the whisk of the hand mixer. Spread some cream on the cake base and smooth it down. Place the third cake layer on top. Remove the ring. Spread the cake with cream. Pour the rest of the cream into a piping bag with a large perforated spout and squirt the dab of cream closely onto the cake. Chill for 3-4 hours. Dust the cake with cocoa before serving
4
Spread some cream on the cake base and smooth it down. Place the third cake layer on top. Remove the ring. Spread the cake with cream. Pour the rest of the cream into a piping bag with a large perforated spout and squirt the dab of cream closely onto the cake. Chill for 3-4 hours. Dust the cake with cocoa before serving
5
5 hours waiting time