Playing around-another creamy nutty cake

I do not know how I manage, but after making a bigger cake, I always have plenty of leftovers to play around with afterward.
After making the New Year’s Eve cake, I had some extra sponge that I have frozen for later use.


For the sponge
The recipe yields two 24 cm cakes (*)
53 g almonds
52 g raw pistachios
75 g powdered sugar
25 g flour
125 g eggs
93 g egg whites
38 g sugar
18 g butter, melted and cooled

Chop the almonds and pistachios. Add the powdered sugar and mix until you obtain a very fine meal. In another bowl, mix the above processed meal, the flour and the eggs for 5-8 minutes until a thick, ribbony mixture forms.
Whip the egg whites to soft peaks and slowly add the granulated sugar and whip to get a glossy meringue.
Add a part of the egg whites to the first batter and slowly incorporate the 2. Add the rest of the whites and then the melted butter.
Divide the batter between the 2 pans, lined with parchment paper on the bottom and bake at 180 degrees for about 12 minutes (when lightly pressed the cake should spring back).
* I have baked two 24cm cakes (2-3 cm high) and a half sheet pan (that I used for this cake)


For the cherry sauce

160 ml Port wine
100 g sugar
400 g cherries
20g cornstarch
cold water to soften the starch
Boil the first 3 ingredients. When sugar is melted, add the starch mixed with cold water. Turn the heat to low and simmer until the sauce becomes thick and shiny.
Let cool to room temperature before using.


For the syrup

Before adding the cornstarch to the sauce, I took about 100 ml of cherry syrup, to which I added 1 tbsp of cherry liqueur.

For the mousse

230 grams mascarpone
70 grams powdered sugar
vanilla extract
240 ml heavy cream
cinnamon
50-100 g chopped bittersweet chocolate

Beat the mascarpone, sugar, vanilla and cinnamon until very smooth. Separately whip the cream and then add it to the mascarpone mixture. Add the chopped chocolate.

To assemble

Cut out circles from the sponge to fit your molds.
Place a circle of sponge on the bottom of the mold (I used a 7.5 cm mold), brush lightly with syrup, top with as much cherry sauce as you like and then pipe mousse over. Place in the fridge to set (a few hours).
Decorate the cakes as you wish (I have sprinkled some cocoa on top or drizzled some sauce over).


One response to “Playing around-another creamy nutty cake

  1. this is dangerously delicious. I love cherries in desserts this must taste amazing and looks great too !! Mascarope is a nice choice too

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