Raspberry-Cherry Truffle Cake

Baking and Desserts | European cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Raspberry-Cherry Truffle Cake

Ingredients

Almond - 4.2 oz
Chocolate eggs - 2 pieces
Egg white - 4 pieces
Wheat Flour - 0.9 oz
Cocoa Powder - 0.9 oz
Water - 1 fl oz
Egg white - 5 pieces
Unsweetened cherry juice - 3 fl oz
Raspberry gin - 1 fl oz
Butter - 7.1 oz
Marinated cherries - 3.5 oz
Powdered Sugar - 0.9 oz
Raspberry leaves - 7.1 oz
Sugar - 5.3 oz
Agar-Agar - 0.2 oz
Liquid dark chocolate - 3.5 oz
10% cream - 5 fl oz
Glucose Powder - 0.9 oz

Step by Step guide

Step 1

For a 21 cm diameter sponge cake, combine flour, sugar, eggs, yolks, and cocoa in a mixing bowl, mix on medium speed for 1–2 minutes. Whip the egg whites with powdered sugar until stiff peaks form. Gently fold into the batter. Bake 4 layers at 356°F until done.

Step 2

For the soaking syrup, bring water and sugar to a boil, add cherry juice and liqueur, and simmer on low heat until syrupy.

Step 3

For the raspberry ganache, blend raspberries with powdered sugar, strain to remove seeds, add liqueur, and heat gently to 104°F. Melt chocolate in a water bath, add butter and raspberries. Stir until fully combined. Cool and refrigerate for at least 1–2 hours.

Step 4

For the raspberry-cherry jelly, heat raspberries with sugar over low heat, stirring until the sugar dissolves. Blend, strain to remove seeds, return to heat. Add agar-agar and bring to a boil. Pour into a 19 cm diameter mold and let set.

Step 5

For the chocolate glaze, melt chocolate in a water bath. Bring cream and glucose to a boil. Add cream to the chocolate and mix.

Step 6

Soak the first layer with syrup, spread some ganache cream on top. Place the second layer, soak it, apply a thin layer of ganache, and top with a layer of jelly, cover with the third layer. Soak again, then add ganache, and repeat with the fourth layer. Frost the cake with cream and chill. Pour cooled chocolate glaze over the cake. Decorate. Refrigerate.