Cherry Waltz

Overview

The idea of making this cake came from a box of amazing cherries. The acidity and sweetness were so right that the prototype of this cake immediately popped up in my mind. The cake body is made of soft mocha chiffon, each layer is soaked in light coffee wine, and the whipped cream on the sandwich is mixed with cream cheese with cherry juice and large cherries. The flavor is fresh and elegant. The protagonist of the cake is the sweet and sour, juicy cherries. The coffee and wine should not be overdone. The fusion of every ingredient is centered on the cherries, highlighting its taste. But many people can’t figure out the difference between cherries and cherries! Cherie is the big cherry in foreign countries and is the transliteration of Cherry. The fruits are mostly dark red, with plump and relatively large, firm and juicy grains. Winter is the season when Chilean cherries are on the market. The superior geographical location and climate breed high-quality cherries. Choosing to buy Zhanhui Chilean cherries on JD.com is based on direct sourcing from the place of origin, and the whole process of delivery to your home is air freight and cold chain distribution. When you get it, each cherry has a crystal-clear luster like onyx, as if it were picked fresh! The fruits are carefully selected, and the fruit sizes are all uniform. The plump juice bursts into your mouth, and the sweet juice overflows, which is absolutely amazing for your taste buds.

Tags

• baking
• brown sugar
• cherry
• coffee powder
• coffee wine
• cream cheese
• egg
• low gluten flour
• warm water
• whipping cream
• white sugar
• gelatin tablets
• lemon juice
• vegetable oil

Ingredients

Steps

1. 1 Make coffee with warm water and set aside

   

2. 2 Separate the egg white and egg yolk; add 30 grams of sugar to the egg yolk and beat until pale

   

3. 3 Add coffee liquid and oil and continue stirring until completely emulsified

   

4. 4 Sift in the low-gluten flour and stir evenly into a grain-free egg yolk paste

   

5. 5 Add lemon juice to the egg whites; add the remaining brown sugar in three batches, and stir with an electric egg beater until dry peaks form (lift the egg beater to have an upright and firm tip)

   

6. 6 Take one-third of the egg white and add it to the egg yolk paste, mix well

   

7. 7 Then add the remaining egg whites, gently scrape up from the bottom of the container and mix well

   

8. 8 Pour the mixed batter into the mold and shake out the big air bubbles in the batter

   

9. 9 Preheat the oven to 160 degrees for 15 minutes, place the middle layer, and bake for 25 minutes

   

10. 10 Take out the cherries, clean them and set aside

    

11. 11 When baking a cake, you can boil the cherries first. Add 10 grams of white sugar and a few drops of lemon juice to the cherries. Bring to a boil and then turn off the heat

    

12. 12 Divide the cooked cherries into 2 parts, add one part to the cooking soup and beat it into juice, and keep the other part for the sandwich

    

13. 13 Strain the beaten juice to get smoother, cleaner juice without residue

    

14. 14 Take a portion of the juice and heat it with insulated water, then add the cream cheese and stir until it is smooth and smooth without any particles. Add a piece of soaked gelatine and melt it. After melting, take out the cheese paste and let it cool

    

15. 15 Beat the light cream and sugar into 7 portions, then mix with the cheese paste to form a mousse paste

    

16. 16 Immediately after baking, take the cake out of the oven, turn it upside down and let it cool. When the cake is completely cool, take it out and cut it into slices

    

17. 17 Spread coffee wine on each cake slice

    

18. 18 Place a piece of cake in the mold, pour a layer of mousse batter, place cherries on top, cover with another layer of mousse batter and refrigerate to solidify (about 2 hours)

    

19. 19 Heat the remaining cherry juice, add a piece of soaked isinglass, mix evenly and let cool to make a jelly layer; after the mousse paste has solidified, take it out, pour the jelly liquid on the mousse, and refrigerate for about half an hour until the jelly is completely solid; then remove it from the mold and eat

    

20. 20 The finished product is as shown in the picture