I continue to experiment and try interesting combinations. This time I have a cherry-almond combination, and Tonka gives an unusual and unforgettable trail from the taste buds.

Sponge cake with marzipan and cherries

112 g marzipan 50% mass

10 g flour

10 g starch

10 g melted butter

25 grams of growing oil

5 g cherry puree

Heat the marzipan a little in the microwave, transfer the warm marzipan to a mixer and start beating first with a shovel attachment. Gradually add half the eggs (beat slightly with a fork).

Then, at low speed, slowly pour in the two types of oil. Add cherry puree.

Sift flour and starch. Add to marzipan mass, stir with a spatula.

Bake on convection mode 170C for 15-20 minutes. But still rely on your oven.

Cherry coulis

150 g cherry puree

30 g sugar

6 g nh pectin

tsp lemon juice

Heat the puree to about 40C, add sugar mixed with pectin, boil for just a minute. Remove from heat, add lemon juice, stir.

Pour into cake frame. To freeze.

Cherry meringue

60 g protein

35 ml cherry juice

66 g sugar

Start beating the egg whites.

Boil syrup from juice and sugar, bring it to 118C, and slowly pour into whipping whites.

Beat until stiff peaks form.

Cherry mousse with berries

115 g cherry puree

6 g gelatin

45 g cherry meringue

70 g whipped cream

1 tsp cherry kirsch or liqueur

Cherry berries

Soak the gelatin, then squeeze it out. Heat the puree and dissolve gelatin in it, cool to 28C.

Carefully combine the three mixtures, puree, meringue and whipped cream.

Pour the mousse onto the cherry coulis and drown the cherries in it. To freeze.

Almond cream mousse with Tonka beans

150 milk

150 cream

60 g yolk

60 g sugar

120 g marzipan mass

150 g whipped cream

15 g gelatin

1 Tonka bean

Grate the tonka and soak overnight in milk and cream. In the morning, strain and balance the mixture.

Grind the yolk with sugar. Heat milk with cream and temper the yolks. Return the mixture to the heat, stirring constantly to bring the mixture over medium heat to 82C. Add gelatin, stir.

Pour the mixture onto the marzipan (preheat in a micro) and beat with a blender.

Cool the mixture to 28C and add whipped cream.

The glaze is made at least a day in advance!

75 g water

150 g sugar

150 g glucose

100 g condensed milk

150 g white chocolate

12 g gelatin

dye color as desired

Bring water, glucose and sugar to a vigorous boil. Pour over chocolate with condensed milk. Add squeezed gelatin.

Punch with a blender and strain. Cover with film in contact.

Working temperature of glaze 33-35C.

Assembly upside down.

Almond cream mousse, cherry confit, cherry mousse, sponge cake.

Pour glaze over the cake, decorate with mousse balls in velor and chocolate bars.

Bon appetit!

“Traditional Easter symbols are butter cake, Easter cottage cheese and colored eggs. In my cake, all this is a single whole,” says our favorite pastry chef and supershow host Oleg Ilyin. - I made a classic Easter cake with candied fruits, raisins and rum, covered it with cottage cheese mousse by analogy with classic Easter. And the angel on top of the cake is diligently painting Easter eggs.”

RECIPE FOR AN UNUSUAL KULICH CAKE

What do you need:

Kulich:
460 g wheat flour
10 g dry yeast
5 g salt
75 g sugar
1 egg
200 ml milk
50 ml water
60 g butter
100 g raisins
60 g candied fruits (cubes of papaya, pineapple, mango - to your taste)
20 ml rum

Mousse:
170 g low-fat cottage cheese
70 g sugar
70 ml milk
14 g gelatin
80 g white chocolate
180 ml cream 35% fat

How to make an unusual Easter cake:

1. For the Easter cake, combine milk and water in a saucepan and heat slightly. Add melted butter, sugar, egg, salt and yeast. Add raisins, previously soaked in rum, along with alcohol, candied fruits and flour. To stir thoroughly.

2. Place the mixture on a baking sheet lined with parchment and bake at 180°C for 15-20 minutes.

3. For the mousse, bring milk and sugar to a boil, add chocolate, stir and remove from heat. Cool slightly and add pre-soaked gelatin (follow the instructions on the package), cottage cheese and whipped cream. Gently stir to a mousse consistency.

4. Cut out the desired shape from the cake, fill it with mousse and put it in the freezer for several hours.

5. If you have marzipan decorations: an angel figurine, hearts, etc., decorate the cake with them. If not, decorate the Easter cake as your culinary imagination dictates.

Do you want to cook an original express cake? A charismatic Parisian, professional chef Regis Trigel taught us how to bake a real French cake in the shape of a lamb according to the recipe of our beloved grandmother!

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. To 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 sets (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. To freeze.
After freezing, cover with velor (I didn’t cover it).
Let defrost at room temperature or in the refrigerator.
Bon appetit!

For the Winter Cherry cake, prepare a silicone bagel mold with a diameter of 18 cm and a donut mold (for filling) with a diameter of 16 cm.

Prepare the sponge cake for the Winter Cherry cake. Mix eggs, trimolin and sugar. Add almond meal, flour, baking powder and cocoa powder after sifting them. Add cream and butter, then chocolate liqueur and melted chocolate in a double boiler. Place on a silicone mat and bake at 180°C for 10 minutes. Cool. Cut out a sponge cake with a diameter of 16 cm.

For the coulis, puree the cherries and sugar in a blender. Soak the gelatin in cold water until it swells. Heat the puree in a saucepan along with the vanilla and bring to a boil. Squeeze out the swollen gelatin and add to the hot puree. Stir. Add lemon juice. Pour the coulis into the silicone filling mold. Refrigerate.

Place biscuit on top. Freeze.

Prepare chocolate sablé for the Winter Cherry Cake. Beat the butter and powdered sugar with a mixer, add salt and eggs, mix until smooth. Add all the sifted flour, cocoa powder, mix gently. Cool the finished dough for 1 hour. Roll out into a layer 5–7 mm thick. Cut a disk from the saber with a hole in the middle, equal to the size of the large mold. Bake at 160°C for 8–10 minutes. Cool completely.

Make praline for the Winter Cherry cake. Mix the finished praline and wafer crumbs with melted warm (35°C) chocolate. Spread it evenly on the saber. Freeze.

Prepare the mousse for the Winter Cherry cake. Soak the gelatin in cold drinking water until softened. Squeeze out excess water and set aside until ready to use. Bring the mixture of cream, milk and cinnamon to a boil. Separately, whisk the yolks and sugar and slowly add to the hot mixture to create an anglaise sauce. Add gelatin, stirring, strain. Then combine with all the chopped chocolate. You should get an emulsion. Add whipped cream, stir.