White chocolate cassis cake

Name: White chocolate cassis cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Flour; 3 Eggs (size M); 185 g Butter; 175 g Sugar; 150 g white couverture; 1 coated Tsp Baking Powder; 500 g Plums; 250 ml Plum or cherry juice; 40 g Cornstarch; 150 ml black currant liqueur (crème de cassis); 100 g blackcurrant jelly; 6 sheets Gelatine; 600 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Flour
3 Eggs (size M)
185 g Butter
175 g Sugar
150 g white couverture
1 coated Tsp Baking Powder
500 g Plums
250 ml Plum or cherry juice
40 g Cornstarch
150 ml black currant liqueur (crème de cassis)
100 g blackcurrant jelly
6 sheets Gelatine
600 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the short pastry, knead 125 g flour, 1 egg, 60 g butter in flakes and 25 g sugar to a smooth dough. Wrap in foil and chill for about 30 minutes. For the sponge cake, chop 50 g chocolate coating, melt carefully on a warm water bath, let cool. Cream 125 g soft butter with 125 g sugar. Stir in 2 eggs bit by bit. Add the chocolate coating and stir in. Mix 125 g flour and baking powder, also stir in. Pour the dough into a greased springform pan (26 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Roll out the short pastry on a floured work surface until round (26 cm Ø).
2
Place on a baking tray lined with baking paper. Remove the sponge base from the oven and let it cool on a cake rack. Bake the shortcrust pastry base at the same temperature for about 15 minutes, let it cool down. Wash, halve and stone the plums. Bring juice and 25 g sugar to the boil. Add the plums and simmer covered for about 2 minutes. Mix starch with 50 ml liqueur until smooth. Remove the pot from the heat and stir in. Let simmer for about 1 minute at low heat while stirring. Leave to cool down a little. Stir the jelly until smooth, spread on the shortcrust pastry base. Place the sponge mixture on top. Place the cake rim around it. Put the plum compote on the base and spread it smooth. Chill for about 2 hours. Soak the gelatine in cold water. Whip 500 g cream until stiff, allowing the vanilla sugar to trickle in. Squeeze the gelatine well. Pour 100 ml liqueur into a pot and dissolve.
3
Stir the jelly until smooth, spread on the shortcrust pastry base. Place the sponge mixture on top. Place the cake rim around it. Put the plum compote on the base and spread it smooth. Chill for about 2 hours. Soak the gelatine in cold water. Whip 500 g cream until stiff, allowing the vanilla sugar to trickle in. Squeeze the gelatine well. Pour 100 ml liqueur into a pot and dissolve. Stir into the cream. Pour cassis cream on the compote and smooth it down. Chill for about 2 hours. Chop 100 g white couverture, melt carefully on a warm water bath. Pour the couverture onto a marble plate, spread thinly and allow to set. Peel off the chocolate coating with a spatula so that rolls are formed. Whip 100 g cream until stiff. Remove the cake from the rim. Spread the bottom half of the cake with cream. Decorate with chocolate rolls
4
Stir into the cream. Pour cassis cream on the compote and smooth it down. Chill for about 2 hours. Chop 100 g white couverture, melt carefully on a warm water bath. Pour the couverture onto a marble plate, spread thinly and allow to set. Peel off the chocolate coating with a spatula so that rolls are formed. Whip 100 g cream until stiff. Remove the cake from the rim. Spread the bottom half of the cake with cream. Decorate with chocolate rolls
5
Waiting time approx. 5 hours