"Cherry Truffle" cake

[Marisha]

Marisha!

Good day, girls! I read your forum for a long time, studied it and finally decided to show my cake. Marina, the biscuit is delicious. I tried only the scraps - delicious. And the cake itself went to the birthday girl. They promised a cutter.



I made a mirror glaze for the first time, but I did not align the sides well. The next one will be better (hopefully).

It turned out gorgeous, but I have not counted on the sent cut for a long time. Few people keep a promise)

Thank you, it's nice to hear the praise from the master.

What are you doing? What kind of master am I? I myself now and then ask one thing, then another how to do it? )) But I have never done such a chocolate flower at all. So this is not for me))

You'd better tell the "master" how to fill the sides with glaze, what would be smooth and neat without smudges? I would turn the cake over and dipped it into a bowl of icing (just kidding). But how?

I read Maria Selyanina and decided to test it. I don't know how to do it right. I did this - I coated the cake with ganache, froze it well and doused it with glaze 40 degrees (a lot). Leela first to the center, then along the edge so that the sides are well covered with glaze. She did all this on the grate.

It turned out great. But, if you really find fault, then the layers of the biscuit are slightly visible, which means that someone has not completely aligned the cake. But this is already so ... work on mistakes for the future.

Yes .... I understood that (about the sides). Let's learn. Not the gods burn pots.

[Elena]

Elena nice to meet! The cake turned out to be simply gorgeous! I hope that the birthday girl's taste will not disappoint!

Marina, the biscuit is delicious.

Lena, thanks! Both the taste and texture of this biscuit are given by a simple additional operation with almonds. Thanks for the science Karl Schumacher - I learned this technique from him. By the way, I really like his recipes for mirror glaze. And on this cake, if not a secret, which one?

Marish, I have 2 questions: can I use 40% pharmacy glucose and bake a biscuit in a slow cooker?

[Anya]

Anya, I think, you can bake in MV, but it will be more humid. And I never used such glucose, I don't even know what it is. If glucose syrup is not available, you can try replacing it with molasses. You can simply cover the cake with a different frosting that does not have this ingredient in the recipe.

[Anna1957]

Anna1957, I baked it in a slow cooker. The biscuit turned out to be incomparable! It rose very well, was not very wet.

Thank you girls

Glaze on gelatin, because my glucose is only dry.
Water 150 ml
Cream 33% 120 ml
Granulated sugar 180 g
Cocoa 65 g
Gelatin 6 g
Water 35 g.
Bring water, cream and sugar to a boil. Remove from heat. Add cocoa powder. Mix gently. Cool the mixture while stirring to 45 degrees, pour in melted gelatin, cool to 40 degrees and pour onto the cake through a strainer. It seems to be good. And it tastes good. Glad if it comes in handy. You can't always find glucose.

Let's learn. Not the gods burn pots.

Of course we will learn!

Sugar Mesok 180

And what is this sugar?

Granulated sugar of course

[Anna1957]

Anna1957, pharmacy glucose is not suitable for baking and confectionery purposes !!! There are many recipes for invert syrup, it can also be replaced with artificial honey

Girls, I took the glaze recipe from Maria Selyanina. She says that you cannot replace glucose syrup with invert syrup or honey in mirror glaze. As a matter of fact - I do not know.

[Anna1957]

Anna1957, pharmacy glucose is not suitable for baking and confectionery purposes !!! There are many recipes for invert syrup, it can also be replaced with artificial honey

ATP, otherwise I still want to attach it somewhere

Tell me, can you replace almond flour with something, or can you do it yourself?

[Bazhena]

Bazhena, of course, you can do it yourself, you just need to grind the peeled and dried almonds in the grinder

[Vilapo]

Vilapo, thank you very much)) I guessed about it, but still decided to clarify))

Thank you very much for such a wonderful recipe! unfortunately I didn't manage to try it myself - I did it for my husband to work, but said that everyone really liked the cake! thanks again!
definitely bookmark yourself))

[Bazhena]

Bazhena, convey my thanks to my husband for such a flattering assessment for me!

unfortunately I couldn't try it myself - I did it for my husband to work

So there is a reason to bake again and pamper not only her husband's colleagues!

Girls. I'm going to make a cake with a diameter of 26 cm. I want to double the rate of ingredients. What do you advise?

I baked this cake in a mold with a diameter of 26, I increased the norm, based on one egg, if my memory serves, but it's not double that's for sure, but there is never too much cream Good luck, the cake is very tasty, we will wait for the report

cake with a diameter of 26 cm. I want to double the rate of ingredients. What do you advise?

The basic recipe is given for a mold with a diameter of 20cm. In order to bake this cake in a mold with a diameter of 26 cm, you need to increase the products according to the formula by 60%. Example: almonds 120g + 60% = 192g. And so all the products according to the recipe

Thank you girls for the quick response. I will try. I'll unsubscribe later.

Tell me, what is the height of the biscuit in f-20cm. And what is the approximate height of the cake itself?

[Marina.]

Girls. I baked a cake in the shape of 26 cm to order, so there is no cut Made a little gag. Biscuit vnk with cocoa for 6 eggs. It turned out to be low. cut into 2 and still baked 1 cake of Cherry for cream (already thawed and strained) took somewhere 250 gr. that is, it increased the ingredients by 1.5 times. For a layer of cherries I used 500g. 15 grams of gelatin. a lot of cream. Chocolate icing. oil . cream. I tried the trim itself with cream with a drop of cherry interlayer. VKUSNOOO !!! Chokolodnenko-sour. Weight like 2200.Marina. thanks for such a tasty treat !!!

I can't get this biscuit 3 times today baked and only the last biscuit seems to be normal, but still not suitable for work: girl_cray1: What am I doing wrong ??? Homemade almond flour, maybe this is the case ... F-18cm, baked for half a portion. The first time did not finish it for sure! It was baked for 50 minutes at 160 degrees. It seemed that it was ready, but it was not baked in the middle. The second time I baked for 65 minutes, the skewer was clean when pierced. She pulled it out and he fell out, cooled it, cut it, it seemed like it was not finished. The third time she baked for 75 minutes. All the same fell out. Cut it baked, but the middle failed. Maybe there is not enough flour: girl-q: Or what? I had to bake VNK, and I really wanted to make a cake according to the original recipe. And another question: beat the yolks with a whisk or a mixer? (I beat it with a mixer).

Larissa. I will not say about this biscuit. but I went through all these stages with the VNK. Added flour. If the recipe says 4 eggs, I think 130g. then I make 170. I put 2 layers of parchment on the bottom of the split form. I do not grease the walls with anything and bake on the bottom shelf of the oven. I set the temperature to 160. I cool it "upside down" like chiffon biscuits

And if now we replace cherries with strawberries, can I? Won't spoil it?

I think you won't spoil it. Strawberries with chocolate also taste good.

[Twist]

Twist, thanks for the delicious recipe! I baked my husband on DR, everyone really liked it.
Baked in a 23 cm mold, I thought I could cut a biscuit into 3 cakes. I couldn't, only two. Therefore, a third of the impregnation and a third of the cream remained. The cream is very tasty, reminiscent of chocolate ice cream, the cherry is also felt well.The cherry layer is also super, instead of agar I put 25 g of gelatin, something in between marmalade and jam, it keeps its shape well, it is cut too, it melts in the mouth.

[here]

Marinochka, brought you another thank you for the cake, I really like it and my clients too ... And now he has a real fonat, ordered for a wedding, chose this composition in one of the tiers .. And now I ordered two cakes for my birthday and both with this composition, says that this is LUBOFFFFFF, Here. I am very pleased, I think you will be glad too.
Promised cut

And here are my works in which your cake is hidden ...
here
and
here
and
here

[Twist]

Twist, Marina, I liked the cherry layer so much that I have already used it in other cakes. It turned out interesting with Tropicanka custard and chocolate custard. I used fresh, frozen and cherries in my own juice from a can, I did not notice a difference in taste.
Thank you!

And I still haven't done it! I even printed out the recipe !!!! Need, Need! Very tempting!

[fomca]

fomca, Svetik, do it, you won't regret it!

[Twist]

Twist, thanks for the recipe. It's really delicious: truffle-chocolate with berry sourness, mmmmm

Is it very difficult to do it? How much will this cake weigh? I have an order and the bride wants this cake.

[Valentine 7]

Valentine 7, the cake is not complicated. There is a post above valentine52, there is an indication of the weight that came out. Therefore, all information can be gleaned by reading the topic. On order, it is advisable to bake recipes proven by personal experience. You can bake half a serving for training.

Thank you so much.

Oh, girls, something is scary to me ... I bake-bake, it's already 50 minutes, and it's all raw. Maybe more flour was needed? I have homemade almond flour. I chopped it with a blender, but the grains, of course, are large. I'm afraid I missed with wheat flour. 25g is not enough ... Well, wait and see. I got up well.

In general, this: after 65 minutes, the stick remained dry, but still decided not to pull it out. I checked it again already at the 75th minute of baking. It seemed that he still needed to be held. In general, I pulled out a biscuit in the 85th minute, I look at it, and it hisses at me. Then I look, it seems like the crust on top begins to wrinkle. Well, I think it will definitely fall off now! I put it in the switched off oven so that it would cool down with it. And she went to bed. Tomorrow I'll see what happened.

I'm with a report. The cake was a success! First, I will write down the timing. Hopefully inexperienced (like me) will come in handy. It took me 85 minutes to bake a serving of biscuit at a temperature of 160 degrees in the oven. And then the biscuit cooled down with the closed oven turned off until morning. As a result, the biscuit turned out to be 8 - 8.5 cm high and even in color. Easily cut into 4 pieces, but had a denser consistency in the center than at the edges. I think that for five or seven minutes you could still bake it. It's a shame the recipe doesn't specify the percentage of dark chocolate. I had 70.4% dark Callebaut in caplets, and there is a lot of chocolate in the recipe! And of course the chocolate bitterness is felt. The cake turned out to be not childish. Such a brutal, for an amateur. With such pronounced masculine notes. Just a cake for coffee. To make the taste lighter (as my DJ husband puts it: "pop") chocolate should be taken no more than 50%. As for the rest, I am extremely glad that everything worked out. In the glaze, the glucose syrup was boldly replaced with natural honey. I didn't notice the difference, because I don't know what the original should be. The icing has thickened, glitters pleasantly on the cake, but remains soft and does not crunch. Bubbles are slightly visible, but this is more likely due to the fact that I mixed the cream with chocolate with a mixer. It was necessary all the same with a spoon. It seems to me that if a cake on a wire rack is poured with gladières, then there is not enough of it. I didn't have enough for my sides. True, I did not flatten the cake. It was prepared for home consumption and the bulk of the glaze was comfortably located on top. I didn't distribute it and left it as it is. I liked the cut. The husband said: stylish. I'll post the photo tomorrow. Thanks to the author for the recipe