INGREDIENTS
- GENOISE BASE OR COCOA CAKE:
- – 6 eggs.
- – 210 g of sugar.
- – 20 g of butter.
- – 30 g of bitter cacao.
- – 180 g of flour.
- KIRCH SYRUP:
- – Water 250 cc.
- – Sugar 250 g.
- – Kirch 100 cc.
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GENOISE BASE OR COCOA CAKE:
– 6 eggs.
– 210 g of sugar.
– 20 g of butter.
– 30 g of bitter cacao.
– 180 g of flour.
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1.Beat the eggs and sugar in a bain-marie till reaching 40ºC.
2.Take away from the bathtub and proceed beating till you attain letter level.
3.Soften the butter, combine it with the cocoa and add to the smoothie with a spatula.
4.Sift the flour and add it with delicate and enveloping actions.
5.Place in a spherical mould 22 cm in diameter and 4 cm excessive, buttered and floured.
6.Bake at 180ºC for half-hour.
7.Take away, let it relaxation for five minutes and unmold.
8.To retailer within the fridge, let it cool fully, wrap in movie and preserve for as much as 7 days. If we’re going to freeze it, movie it whereas it’s nonetheless heat; On this means the genoise conserves moisture, and when defrosted, it regains its texture.
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KIRCH SYRUP:
– Water 250 cc.
– Sugar 250 g.
– Kirch 100 cc.
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1.In a saucepan, place the sugar and water, convey to a boil for five minutes, take away from warmth.
2.Cool, Add the kirch and Reserve chilly till used.
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FOR THE FILLING AND COVERAGE:
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– 1 L of milk cream.
– 100 g of powdered sugar.
– 1 kg Maraschino or amarena cherries.
– 10 g of unflavored gelatin non-obligatory if we wish to mould.
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1.Beat the cream with the sugar till it’s agency.
2.Open the cake in two layers, moisten with the syrup, cowl with cherries lower into halves and whipped cream.
3.Cowl the cake. Refrigerate, embellish with cherries and grated chocolate! .
