Cherry coulis for cake. Chocolate cake with cherry coulis and cherry cream

Chocolate Cherry Truffle Cake If you are one of the chocolate-covered chocolate lovers, then this cake recipe is for you. This cake will give you a rich chocolate taste combined with cherry tartness. The basis of the cherry sponge cake consists of 4 chocolate cake layers and 3 layers of filling: truffle cream, cherry ganache, cherry coulis. Cherries for the cake can be used fresh or frozen, and chocolate should only be of the best quality. Ingredients for a cake diameter of 18-19 cm: For biscuits Flour - 320 g Sugar - 220 g Eggs - 2 pcs Soda - 1 tsp Baking powder - 1 tsp Cocoa - 5 tsp (25 g) Milk - 200 ml Vegetable oil - 80 g Cool boiling water - 200 ml Chocolate ganache (main cream) Chocolate - 200 g Cream 26-30% - 100 g Butter - 100 g Cherry ganache Cherry puree - 70 g Dark chocolate - 100 g Cream 26- 33% - 50 ml Butter - 20 g Cherry coulis Cherry puree - 150 g Gelatin - 8 g Sugar - 50 g Water for gelatin - 40 ml Truffle cream Dark chocolate - 90 g Cream - 70 g Powdered sugar - 1 tbsp. It is worth saying that the cake is very filling. Despite the fact that the diameter of the cake is 18-19 cm, it is quite enough for 9-10 people. Therefore, don’t let the number of fillings scare you, the preparation is simple, and such a chocolate cake is worth it. Preparing chocolate cake layers To prepare a chocolate-cherry cake, we will use a sponge cake recipe in boiling water. Let me clarify in advance that the prepared dough needs to be divided into 2 parts and baked in two forms. The specificity of the dough is such that a large amount of dough in the mold is poorly baked. For the chocolate sponge cake, combine flour, baking soda and cocoa. In another bowl, beat the eggs and sugar well until fluffy and thick. Add milk and vegetable oil to the eggs and mix. Combine dry and liquid ingredients and pour boiling water into the dough. Cover the bottom and sides of the mold with parchment and pour the liquid chocolate dough into it. Bake the biscuits for 50 minutes at 180°C until the toothpick is dry. These cakes do not settle, so at the end of baking you can check their readiness. Cool the finished biscuits, wrap them in cling film and place them in the refrigerator for a couple of hours. Biscuits can be stored in the refrigerator for several days. Preparing chocolate ganache to cover the cake The main cream that will be used for leveling and additional filling will be chocolate ganache. Here's everything you need to make chocolate ganache: The ganache in this recipe is pliable for leveling and creates a soft shiny structure. After a few minutes of staying at room temperature, it becomes even more appetizing, and you want to scoop the cream onto your finger to try it. To prepare the ganache, I used milk chocolate. + Melt the chocolate in a water bath until smooth. You can also melt chocolate in the microwave. Microwave the chocolate for 30 seconds, then remove the chocolate from the oven and stir. So repeat several approaches until you get a homogeneous viscous chocolate mass. Next, add cream and butter to the melted chocolate and stir until a homogeneous shiny mass. Cool the ganache to room temperature and transfer it to a pastry bag. Place in the refrigerator to stabilize for at least 2 hours. How to make cherry ganache for cake filling To make the ganache, I used frozen cherries. I needed 115 g of frozen berries to get 70 g of fruit puree. The berries need to be thawed and chopped using a blender. Pass the crushed berries through a medium sieve. The puree turned out to be quite liquid, but this did not affect the structure of the ganache. Bring the cream almost to a boil, but do not boil. Finely chop the butter and add to the hot cream, pour the mixture over the chocolate. Leave the poured chocolate for 30 seconds, and then stir until smooth. Add fruit puree to the homogeneous chocolate mass and mix. Cool the ganache to room temperature, place in a jar and leave in the refrigerator for several hours until the cream reaches the desired thickness. Make sure that condensation does not collect in the jar, this may disrupt the structure of the cream. To prevent condensation from collecting, you can spread a film over the surface of the cream. To fill one layer of cake with a diameter of 18-25 cm, you will only need one portion of ganache. Cherry ganache according to this recipe is only suitable for layering cakes; such ganache is not suitable for covering a cake. Preparation of cherry coulis for layering a cake. The principle of preparation of coulis is similar to jelly, but the coulis has a richer taste, since it contains only the flesh of berries or fruits. . Coolies are thickened with gelatin or pectin. Coulis can be thickened to a jelly or just a thick sauce, it all depends on the dessert. Soak gelatin in water for 10 minutes. Grind the cherries into puree using a blender. You need to take about 250 g of frozen cherries to get 150 g of cherry puree. Place the cherry coulis puree on the fire, add sugar and bring to a boil until the sugar melts completely. It will be enough to boil the mixture for 3 minutes and remove from the heat. A minute after the jelly is removed from the heat, add gelatin to the hot puree and stir until dissolved. To prepare the jelly layer, you will need a mold 1.5-2 cm smaller than the diameter of the biscuits. I only had a suitable diameter for the saucepan, so I covered the surface of the dish with cling film and poured the hot jelly into it. When the jelly has cooled to room temperature, it can be placed in the refrigerator or freezer for further stabilization. Recipe for truffle cake filling To prepare the truffle filling, you will need good dark chocolate. Not necessarily a special confectionery, but the chocolate should contain 68-70% cocoa. Melt the chocolate in a water bath. Add cream to the melted chocolate and stir until smooth and shiny. Dark chocolate contains virtually no sugar, so if you want to sweeten the cream a little, add powdered sugar. Assembling the Cherry Truffle Cake The cakes for this recipe are very juicy and do not need soaking. But I had some juice left from the frozen cherries, so I soaked a few of the cake layers. Our base cream is chocolate ganache, which holds its shape well. We form a circle from it. Fill the middle of the cake with cherry ganache. Cover the top with a second sponge cake and cover the sponge cake with a small layer of cream, place a cherry coulis on top. We also cover the free rim with base cream. Using a special pastry spatula, smooth out the cream. Repeat similar steps with the last truffle layer. + Before making the final leveling, the cake must be well cooled or frozen. Then the ganache spreads quickly and evenly. Author kashevarnya I decorated the cake with meringue

Today I discovered a very convenient thing for myself: strawberry compote (coolie) for cake! What is this, anyway? This is, roughly speaking, a cake made from frozen jelly. If the jelly consists only of strawberry puree with sugar, then it will be a coolie. If the jelly is not homogeneous, but with pieces of fruit (ideally boiled in syrup from its own juice), then it is usually called compote. Compote and coulis for a cake differ from the use of ordinary jelly in the process of preparing a cake in that they are prepared separately from the cake itself, in advance, they are blanks. Like sponge cakes. Only these are berry cakes. They can be layers inside a mousse cake or layers between the layers of any assembled cake.

Before you start talking about the quantity of ingredients, you should decide on the form in which the compote (coolie) will be made. This shape should be approximately the same diameter as the cake layers or mousse cake shape. The ideal molds for making compote (couli) are silicone. If there is no silicone mold of a suitable size, then the bottom of other types of molds is lined with polyethylene.

The second question is the thickness of the layer of compote (coolie). In my opinion, the easiest way to decide this in advance is to pour regular water from a measuring cup into the mold. For example, I came to the conclusion that the minimum layer thickness I need in this form requires at least 300 ml of liquid, and the permissible maximum is about 400.

And now that we know exactly how much strawberry mass we need for compote and coulis, we can talk about how much berries, sugar and gelatin (or other gelling substances) to take. Let's roughly assume that grams of strawberries are equal to milliliters, okay? This means I need 300 ml plus 400 ml plus about 100 grams of berries, which I can cut into small pieces in compote. In total, I need 800 g of strawberries. But this is without tails and without damaged places. This means that with tails and not disassembled, I need 900-1000 grams. Is the logic clear?

For every 100 grams of disassembled strawberries - 1 tbsp. granulated sugar with a slide.

The amount of gelatin (or pectin, or agar) is determined based on the volume of strawberry puree, but the gelling agent should be more than the recommendations on the package (we need a denser jelly). Those. For 800 gram-milliliters of strawberries, it is rational to take 1 package of jelly, designed to gel 1 liter of liquid. I think the logic here is also clear? The fact that I have red gelatin is desirable, but not necessary; you can also use clear gelatin. My strawberries were just pale, so I decided to add some color to them. Well, you also need a little water to soak the gelatin.

Wash the strawberries, remove the stems and spoiled parts.

Soak the gelatin in cold water for 5 minutes (or whatever is written on the package).

Set aside 100 grams of strawberries for the compote and chop them.

Puree the rest of the strawberries with sugar.

Pour in about half of the berry puree and set it aside.

Over low heat, melt the gelatin in a minimal amount of liquid (the one in which it was soaked).

Add half the strawberry puree and bring it along with the gelatin to a boil. Yeah, with gelatin - until it boils. Cook for about a minute, stirring. Remove from heat.

Add the second half of the strawberry puree, which has not been subjected to heat treatment. Stir.

Again we cast about half of it. This will be our coolie. Keep it at room temperature for now.

To what will be compote, add finely chopped berries and stir.

We pour it all into the mold (the silicone mold must be on a rigid base at this moment) and place it in the freezer until it freezes. Yeah, put the jelly in the freezer and wait for it to turn into ice.

When the first washer is ready, remove it from the mold. It comes out easily, as you can see. Because she's tough.

Until the moment of use when assembling the cake, we keep this blank in the freezer.

We repeat the same procedure with the coolie, which has been standing at room temperature until now. Well, I mean, if you don’t have two forms and don’t have a freezer into which you can stuff both of these forms at once, then we do it one at a time, but do the same thing with both the compote and the coulis.

I repeat once again: until the moment you start preparing for assembling the cake, the compote and coulis should be frozen. While they are cold, they are firm and very easy to transfer to the cake. When they begin to thaw, they will turn into ordinary jelly, losing this extreme stability.

So, the strawberry compote and the coulis for the cake are ready. And I’ll show you how to use compote and coulis in a cake. Yes, it’s elementary to use them - you just push them between other layers and you get a ready-made, even layer of the thickness you need, which does not need to be measured and leveled! Here they are, the top one is coolie, the bottom one is compote, a little thicker, because it also contains chopped berries.

Chocolate cake with cherry coulis and cherry cream. Chocolate sponge cake for a 22 cm mold! 380 g sugar 2 large eggs 300 g flour 120 ml vegetable oil (“golden seed”, it does not give any smell) 240 ml milk 240 ml boiling water 1.5 tsp soda 0.5 tsp salt 1 packet of baking powder 75 g cocoa ( take the best one!) Make a dry mixture of flour, cocoa, soda and baking powder and salt. Sift everything together. Beat the eggs and sugar very well. Add butter, then milk, then dry mixture. Mix for 3 minutes. Finally, add boiling water and mix until combined. The dough will be liquid! Line the bottom of the springform pan with baking paper; do not grease the walls with anything. Pour the dough into the mold and place in the oven preheated to 170-180 degrees. Bake for 1 hour 20 minutes until the stick is dry! Remove, wait a few minutes and carefully remove the biscuits from the molds. You can help on the sides with a knife if necessary. Cool on a wire rack, wrap in cling film and refrigerate overnight or overnight! Cherry coulis Cherry 330 g Sugar 60 g Pectin NH 7 g Citric acid 2 g Metal ring 18 cm! Thaw pitted cherries. Grind well with a blender. Put on fire. Heat to 40 degrees and sprinkle pectin mixed with sugar. Stirring, bring to a boil. Turn off and add citric acid. Pour into a ring wrapped in film. Freeze. Cherry cream 130 g cherries 75 g cream 33% fat 200 g white chocolate 5 g gelatin 25 g water for gelatin Ring 18 cm! Grind the cherries in a blender. Soak gelatin in cold water. Melt the chocolate to 45 degrees. Heat the puree to 35 degrees. Add melted gelatin to the puree. Make an emulsion from chocolate and puree using a hand blender. Combine with half-whipped cream. Pour into a ring wrapped in film and freeze. Cream inside the cake. 500 g Galbani mascarpone 300 g cottage cheese 130 g powdered sugar 70 g cream. Whisk everything together and immediately divide into two parts. Cream for coating the cake. 150 g butter. 750 g curd cheese 150 g sugar powder Beat the butter. Add powder. Beat together until fluffy and white. Add cheese and mix well. Do not beat too much so that there are not many bubbles in the cream. Assembling the cake. Cut the biscuit into three layers. Assemble in a split ring lined with acetate film. Cake, cream, coolie. Cake, cream, cream, cake. Cover the top with film. You can deliver the cargo. Place in the refrigerator for a day or night. We take it out, remove the ring and coat it. Sometimes I also add a crunchy layer to this cake: 45 g of melted milk chocolate, 80 g of almond praline, 60 g of wafer crumbs. Mix. Apply to two cake layers at once, leaving 1 cm from the edge and freeze slightly. Author - dianovayulia78

What is confit? Actually, this is a French term, which means berry, fruit puree with sugar, boiled to a jelly state. By and large, a jelly-like, dense layer. I personally use it as a layer for cakes and pastries. Prepares quickly and is very effective in desserts.

Ingredients:

cherry puree - 300 grams

sugar - 100 grams

starch - 12 grams, preferably corn starch

leaf gelatin - 15 grams

water 100 ml

So, first of all, we soak our gelatin in cold water; the gelatin can be broken into pieces. Next, I defrosted the cherries, added sugar and starch.

And pureed it using a blender.

Then I put the berry puree in a saucepan and brought it to a boil on the stove. Then I remove it from the heat, squeeze out our gelatin and add it to the berry mass.

I take a blender and again puree our confit well. We pour all our berry confit into molds, I have a plate, and I first wrapped it in cling film, cooled it and put it in the freezer. Once it has hardened well, it can be used for its intended purpose. For example, he went into the cake. Well, something like this, I hope it was useful! Inspiration!

I received another order from my son for a cake with a cherry. I’ve been wanting to make a “Sain Sylvestre” cake for a long time; there are many variations of this cake (both with oranges and candied fruits, but I found one with cherries). The recipe is taken from the collection of recipes " Trendy collection. Premiun gastronimic. 2009-2010". Author - Jean - Michel Perruchon.
A very interesting option: cherry sponge cake, crispy layer (I used rice balls instead of feyletine), cherry coulis and mascarpone cream. I highly recommend it, the cake is made quite quickly. It turns out very tasty. My son said: “It’s not just tasty, but very tasty,” which couldn’t help but make me happy.
I didn’t have much time to decorate, so I did it quickly. In the original it is necessary to cover the top with velor. I didn’t cover it, I decorated it with berries and chocolate covered cherries that Sonya gave me. Sonechka, thank you very much, we really liked it.
I'm sending it to FM.

Ingredients for a 20x20 cm pan:
Biscuit with cherries:
73 g protein
86 g sugar
27 g ground almonds
40 g flour
100 g cherries (drain and cut into pieces)

Cherries can be used canned, fresh or thawed. I used defrosted cherries and dried them on a paper towel. cut into pieces.
Beat the whites with sugar until stiff peaks form. Add flour and ground almonds, mix. You can add cherries to the dough. Pour the dough into a 20x20 cm mold. I sprinkled cherries on top.
Bake at 170C for 20 minutes. Cool.

Crunch:
75 g praline
30 g milk chocolate
60 g feuletin (I used small rice balls)

Melt milk chocolate in a water bath. Add praline, stir. Add feyletin or rice balls and stir.
Cut the cake out of the frame, wash the frame and cover the edges with acetate film. Place crunch on the crust and spread evenly. Cool in the refrigerator or freezer.

Cherry coulis:
165 g cherry puree
33 g cherry juice
13 g sugar (1)
13 g sugar (2)
10 g corn starch
5 g gelatin
100 g cherries (berries)

Soak gelatin in cold water. Heat the puree, juice and sugar (1) with cherries, add sugar (2) with starch. Bring to a boil and, stirring, cook for 1 minute. Add swollen gelatin and stir.
Pour the coulis over the crunch layer. Freeze.

Italian meringue:
25 g protein
10 g water
40 g sugar
14 g glucose
Boil water, sugar and glucose to 120C. Start beating the egg whites when the temperature reaches 108C. Pour in the hot syrup while continuing to beat the egg whites. Beat until the egg whites cool to room temperature and become thick.
Measure out 45 g.

Mascarpone cream:
145 g milk
50 g glucose
37 g yolks
0.3 vanilla
175 g mascarpone (I used 250 g)
5 g gelatin
45 g Italian meringue
13 g Cointreau (I didn’t add it)

Soak the gelatin.
Cream Anglaise: Bring milk and glucose, vanilla seeds to a boil. Stir the yolks with a whisk. Pour in the hot mixture. Pour this mixture back into the ladle, stirring, and cook to 83C. Pour into another bowl, add gelatin, stir. Cool to room temperature.
Mash mascarpone at room temperature with a spatula or whisk. Add cream Anglaise little by little, stirring well. At the end add Italian meringue and Cointreau (I did not add Cointreau).
Set aside 3-4 tbsp. and place it in the freezer for 15-20 minutes to set.
Place the remaining cream in the mold on top of the cherry coulis. flatten and freeze.
As soon as the set aside cream has set (it didn’t set enough for me - it began to blur after squeezing out), put it in a pastry bag with a straight nozzle with a small diameter (3-4 mm), I took a nozzle with several holes.
Take out the pan with the cake; the cream on top should also set a little. Squeeze noodle-shaped cream onto the surface of the cake. Freeze.
After freezing, cover with velor (I didn’t cover it).
Let defrost at room temperature or in the refrigerator.
Bon appetit!