Entremet cake “Cherry”

Entremet cake “Cherry” consists of  almond crumble, chocolate financier, cherry mousse, berry jelly & lime curd and is covered with the mirror glaze!

Entremet cake “Cherry”

Ingredients
For the chocolate financier
  1. 75 g good quality dark chocolate
  2. 35 g sugar
  3. 40 g unsalted butter
  4. 20 g flour
  5. 20 g ground almonds
  6. 2 egg whites
  7. pinch of salt
  8. dash of vanilla

For white chocolate crumble
  1. 40 g flour
  2. 40 g ground almonds
  3. 40 g unsalted butter – cold and cubed
  4. 10 g sugar
  5. pinch of salt
  6. dash of vanilla
  7. 30 g white chocolate
  8. 2 tsp jam
For the lime curd
  1. 100 g sugar
  2. 90 ml lime juice (about 2 lime)
  3. 2 large egg
  4. 150 g unsalted butter – cold and cubed
  5. 3 g sheet gelatine (2 sheets)
For the berry jelly
  1. 160 g mixed berries (can be frozen)
  2. 15 g sugar
  3. lemon juice (adjust to your taste)
  4. 1 tsp gelatine powder (bloomed in 1 tbsp water)
For the cherry mousse
  1. 160 g puree of cherries
  2. 25 g of lemon juice
  3. 55 – 65 g sugar (depending on the sweetness of cherries)
  4. 1 tsp vanilla extract
  5. 230 g cream 35% (whipped)
  6. 6 grams of sheet gelatin
For the mirror glaze
  1. 30 g dark chocolate
  2. 80 g white chocolate
  3. 70 g sweetened condensed milk
  4. 100 g granulated sugar
  5. 127 g corn syrup
  6. 50 ml + 30 ml water
  7. 8 g powdered gelatine
  8. colouring
Directions
Chocolate financier
  • Preheat the oven to 180°C.  Butter 15 cm wide or larger tart ring.
  • Whisk the egg whites and sugar together until light and fluffy. Fold in the flour and the ground almonds.
  • Melt the butter in a pan on a low heat. Add the chocolate and mix it in to melt.
  • Mix the chocolate with the flour mixture.
  • Place mixture into a piping bag and pipe out mixture into tart rings – about 5 mm high
  • Bake for around 8 minutes until no longer sticks to finger when touched
  • Cool completely and cut into 15 cm disc size.