Ingredients with Measurements:
- 1 cup Griottines cherries, drained and chopped
- 1/2 cup Griottines cherry syrup
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1/2 teaspoon cream of tartar
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin powder
- 1/4 cup cold water
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Piping bag
- Star-shaped piping tip
Step-by-step instructions:
For the cake:
1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a saucepan, combine the Griottines cherry syrup, granulated sugar, and water. Bring to a boil and let simmer for 5 minutes.
3. Remove from heat and stir in the softened butter and vegetable oil until well combined.
4. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
5. Add the dry ingredients to the cherry mixture and stir until smooth.
6. Beat the egg yolks until pale and thick. Gradually add them to the cherry batter, mixing well after each addition.
7. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
8. Gently fold the egg whites into the cherry batter until no white streaks remain.
9. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool completely before removing it from the pan.
For the mousse:
1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. Gradually add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
3. In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes.
4. In a saucepan, heat the Griottines cherries and their juice until simmering.
5. Remove from heat and stir in the gelatin mixture until dissolved.
6. Let the cherry mixture cool to room temperature.
7. Gently fold the cherry mixture into the whipped cream until well combined.
To assemble:
1. Cut the cake horizontally into two equal layers.
2. Place the bottom layer back into the springform pan.
3. Spread a layer of the cherry mousse over the cake layer.
4. Place the top layer of the cake on top of the mousse.
5. Spread another layer of the cherry mousse over the top of the cake.
6. Refrigerate the cake for at least 2 hours, or until set.
7. Once set, remove the cake from the pan and pipe the remaining cherry mousse on top of the cake using a star-shaped piping tip.
8. Garnish with fresh Griottines cherries and serve.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Chilling time: 2 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 5g
Sugar: 25g
Sodium: 100mg
Substitutions for ingredients:
- Griottines cherries can be substituted with any other type of cherries.
- Gelatin powder can be substituted with agar-agar powder for a vegetarian option.
Variations:
- Add a layer of chocolate ganache between the cake layers and the cherry mousse for a richer flavor.
- Substitute the Griottines cherry syrup with Amaretto liqueur for an almond-flavored twist.
Tips and tricks:
- Make sure the cake is completely cooled before adding the mousse to prevent it from melting.
- Use a piping bag to make the cherry mousse layer even and smooth.
- Chill the cake for at least 2 hours to ensure that the mousse sets properly.
Storage instructions:
Store the cake in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh Griottines cherries and mint leaves.
Garnishes:
Fresh Griottines cherries and mint leaves.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested side dishes:
This cake is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cake is too dense, make sure the egg whites are beaten to stiff peaks before folding them into the batter.
- If the mousse is too runny, make sure the cherry mixture has cooled to room temperature before folding it into the whipped cream.
Food safety advice:
Make sure to properly store the cake in the refrigerator to prevent bacterial growth.
Food history:
Griottines cherries are a type of French cherry that are soaked in liqueur and used in many desserts.
Flavor profiles:
This cake has a light and fluffy texture with a sweet and tangy cherry flavor.
Serving suggestions:
Serve this cake as a dessert after a dinner party or special occasion.
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