Euro-cake "Cherry in the Heart"

Category: Culinary recipes
Cherry Heart Euro Cake

Ingredients

Cherries (frozen) 350 g
Sugar 50 g
Corn starch 20 g
Custard 200 g
Chocolate biscuit cake thickness 1-1.5 cm
Mousse:
Gelatin 5 g
Cream 10% for gelatin 25 g
Cream 35% 250 ml
bitter chocolate 100 g
Rum or rum flavor
Chocolate velor and / or mirror glaze to cover

Cooking method

  • Cherry is one of many favorite berries. And, of course, cherries are a magical combination with chocolate. In principle, this is enough for a "preview" of this cake.
  • Cherry Heart Euro CakeDefrost the cherries, add sugar and let the juice run for another 2 hours. We put it back in a colander, collect the juice.
  • Cherry Heart Euro CakeWe dilute starch in 50 g of cherry juice.
  • Cherry Heart Euro CakeBoil the remaining juice, add the diluted starch and boil until a gelatinous state.
  • Cherry Heart Euro CakeGently mix the cherries with jelly and let cool completely.
  • Cherry Heart Euro CakePour the cherries into a mold in an even layer and freeze. I do this in cutting from a mold on an A4 acetate sheet.
  • Cherry Heart Euro CakePour the custard into a mold and freeze.
  • Cherry Heart Euro CakeWe connect the cherry and custard blanks with flat sides to each other.
  • Cherry Heart Euro CakeWe bake a chocolate sponge cake according to any convenient recipe and cut out a shape that matches the diameter of the shape. The cake will be on top of the biscuit.
  • Now let's move on to the mousse:
  • Cherry Heart Euro CakePour gelatin with cream and leave until swelling, then heat until completely dissolved.
  • Cherry Heart Euro CakeMix the chocolate cream and melt in the microwave. Stir until smooth and cool, then send to the refrigerator for 2 hours.
  • Cherry Heart Euro CakeWhisk the chocolate cream, then gradually add the gelatin. Oh yes, gently stir in a tablespoon of rum for a slight alcoholic accent ...
  • Cherry Heart Euro CakePour out the chocolate mousse. Sink the cherry-cream blank with the cherry side down. Freeze.
  • Cherry Heart Euro CakeBring the mirror glaze and / or choco velor to the required temperature. And cover the workpiece just released from the mold. Attention! remove the dessert from the freezer just before covering, otherwise the condensation will spoil a lot.
  • Cherry Heart Euro CakeHere it is - a cherry in the heart. Or a heart with cherries. Or just a beautiful and delicious cake


aprelinka
Olya! can I have a piece of parcel post? well please !!!!!!!!!!!!
Svettika
Bravo! Nice little cake! I can imagine what a beautiful cut should be!
L-olga
Quote: aprelinka

Olya! can I have a piece of parcel post? well please !!!!!!!!!!!!
Yes, even all! With pleasure


Added Monday 09 Jan 2017 09:46 PM

Quote: Svettika

Bravo! Nice little cake! I can imagine what a beautiful cut should be!
Honestly, I'm looking forward to it as a child. I give my parents a second heart to feast on. Hopefully I'll see it at least. I will ask for a cut :)
aprelinka
L-olga, it is correct that there is no cut, otherwise we would all choke with saliva until the parcel reaches us
L-olga
Quote: aprelinka

L-olga, it is correct that there is no cut, otherwise we would all choke with saliva until the parcel reaches us
But it will come intact according to our current unusual frost at -10))))))
Natalisha
Olga, I can imagine what a delicious cake!


Added Monday 09 Jan 2017 10:57 PM

How do you make custard?
L-olga
Quote: Natalisha

Olga, I can imagine what a delicious cake!


Added Monday 09 Jan 2017 10:57 PM

How do you make custard?
Natasha, right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=475265.0
On cream and yolks
Tanya-Fanya
A fantastically beautiful heart!
Bravo!
DonnaRosa
L-olgaWhat does this cake have in common with Europe? Why is he euro?
Antonovka
DonnaRosa,
Confectioners call mousse cakes Eurotorts, and they are also decorated in a certain way.The Internet told me this


Added Monday 09 Jan 2017 11:57 PM

L-olga,
A very beautiful and certainly delicious cake. I may repeat the taste, but the view will definitely not work)) I envy for the good
Zhannptica
L-olga, On the phrase custard, my head was spinning, well, then it stupidly covered))))))
Delicious combination. And I respect such "jelly" in tart)
Excellent execution)
irina23
Olenka, thanks for the recipe, very beautiful! Bookmarked
L-olga
In fact, it is very good to have convenience foods in this cake. It makes sense in the combination of ingredients. It is absolutely not worth boiling my custard, for example. Or a specific chocolate crust. Available - cut, cbral. I cooked the cream - I poured some of it and froze it. And then it remains to cook jelly and make mousse)
And the decoration can be left for another day))
Girls, everybody's health!
Kara
Olya, and the cutter?

And tell me please, does the custard float after thawing? I also wanted to try it without gelatin, but she didn't dare
Albina
Olga, interesting recipe and beautiful 🔗
Matilda_81
Olga, class !!! class! class !!!!
L-olga
I report
Cherry Heart Euro Cake
The custard is in place. The soft cherry reached for the knife.
The taste is perfectly balanced - sour cherry, not sweet, namely chocolate mousse, vanilla-sweet custard.

Natalisha
Olga, if you make a cake in a round shape, what is the best diameter of the custard and the cake itself?
L-olga
This heart is small, its shape is no larger than 14-15 cm in diameter. I am guided by thickness. The thickness of the usual layer is 1 cm.There I wanted a thick layer so that there is less mousse and the thickness of both cherries and cream came out by 1.5 cm
Zmeika


I will never learn this way!

Very nice. Wonderful!
L-olga
Quote: Zmeika



I will never learn this way!

Very nice. Wonderful!

A matter of practice and it will come out even better - I'm sure!
Thank you!
Olga Teterina
Very beautiful! Just great!
prona
Olga, very beautiful design! Not about cherries - chocolate is always delicious
There is a question, as far as I understand there are velor and glaze? Or is it something like sprinkled cocoa? Very nice design
L-olga
Quote: prona

Olga, very beautiful design! Not about cherries - chocolate is always delicious
There is a question, as far as I understand there are velor and glaze? Or is it something like sprinkled cocoa? Very nice design
Thank you so much! I am very pleased because this was my trial version. And as I wanted, it didn't work out. Although everyone praises me)))
Well, about what happened, I can tell you in detail)))
There was an idea to glaze over half of the cake and glaze over the other. I didn't know how to do it.
She completely covered this heart with glaze, and then covered one side with velor, but did not take into account the obvious - the velor slightly "spat" and the second part of the heart. So I decorated this part. Although I am now assured that such unevenness is beautiful)))
I poured only half of the cakes on, and the other half filled it. It did not work at all, because different thickness of the coating and all the same spitting.
Conclusion - either leave it as I thought of in my heart, or put a protective vertical border screen with velor. But what to do with it - I don't know, the screen will leave a strip on the glaze. In general, this is a question)))
I signed something)))) well, I hope to be useful and I hope that they will help me with advice)))
prona
Olga, thanks for the detailed explanation. Usually the icing is poured onto the lidded cake. And your method is interesting. And you immediately after filling it with velor?
L-olga
Yeah, well, at least 2-3 minutes have passed
prona
Olga.. for 18 I have a cake heart, I take your design, I hope you do not mind. Then I will report
L-olga
I am for it!
Listen, but the most obvious option is to light it up and then pour it - it didn't come to my head
Kara
Everything is done very simply, a screen is immediately put on the cake, one side is velvet, then the glaze is poured on the other side, and as soon as the glaze grasps a little (stops flowing like a river), the partition is removed.
In this case, the thickness of the coatings cannot make a big difference; excess glaze is removed with a spatula immediately. I met such a video somewhere, I'll try to search. Like on Instagram at one of the gurus

I do not know how to pour icing on Natasha's filled cake, prona, have you seen such a method somewhere? Please share After all, after the velor, the surface will be ribbed, firstly, not as cold as it should for glaze, and secondly, and the cocoa will immediately crystallize, and everything will slide off the cake together. Well that's what I think
L-olga
Irisha, and what to make a screen out of? Cardboard? And how to keep it? With velor, everything is blown away ...
Kara
You can cut out anything in the shape of a cake, thick cardboard will probably not work, because the border will be too large. In the video I wrote about above, the screen was kind of made of plastic, similar to thick paper folders (thinner than binders, and thinner than a corner), and the dude was holding it with one hand.
L-olga
This Silikomart magic del tempo or whatever its separator is just plastic. But the two of them are conjuring over one baby cake ...

And there will be thin plastic with velor to play with under the stream of a stream. My stones and pillows are flying away ...
Kara
Olya, you're sticking it straight into the cake, not leaning it

Like this

Cherry Heart Euro Cake

Her edge is very sharp, it will stick without problems (well, not half the cake, of course)
crane
KaraThanks for the idea! I'm waiting for a package with this "magic del tempo", but without a separator (but 4 times cheaper)
Kara
Margarita, not at all!

Mousse cakes are very, well, just very easy to make. You just need to know the basic rules and techniques. And then the fantasy will no longer be stopped!
prona
Quote: Kara
I don’t know how to pour icing on a glazed cake Natasha, prona, have you seen such a method somewhere? Please share
At Nina Tarasova I love her recipes
Everything is very simple there. On a cake covered with velor (while you tidy everything up after velor - the cake is back in the freezer), you simply pour the icing (the cake is already on the substrate), but pouring it not as generously as when pouring it. I made a cake for a photo shoot, stood on the table for three hours, nothing peeled off (I poured and velor the day before). I will hide the cake

Cherry Heart Euro Cake


Olya, forgive me that we clog the recipe with our discussions


Added Thursday, 12 Jan 2017 00:46

In general, it turns out interesting:
You can use velor on glaze, or glaze on velor, or divide it with a thin partition and make it separately. And after all, each method has its own application, and everyone has different ideas, they have spied on different masters
L-olga
Yes, I, on the contrary, take note of the Old! This crow is just interesting to me! )))
Kara
Natasha, forgive me for God's sake, but I don't like the way your icing looks on the cake. Not as perfect as it happens on a cake filled in the usual way.

Olenka, I'm sorry !! Let's go to "Euro-cakes" to discuss further
L-olga
Quote: Kara

Natasha, forgive me for God's sake, but I don't like the way your icing looks on the cake. Not as perfect as it happens on a cake filled in the usual way.

Olenka, I'm sorry !! Let's go to "Euro-cakes" to discuss further

I'm with you!

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