The excellent flavours of strawberry, blackberries and strawberries in combination with chocolate, cream and sponge truly express themselves in this cake. The decoration is inspired by the way I decorate my Black Forest Cake.
125 g strawberries
125 g blackberries
125 g blueberries
180 g caster sugar
1 tsp mixed spice
100 g eggs
100 g caster sugar
5 g gelatin
1000 g whipped cream
800 g vanilla sponge
900 g dark chocolate shavings
Cocoa powder
Method
Place gelatine leaves in a bowl with cold water. Place strawberries, blackberries, blueberries, mixed spice and sugar in a saucepan and bring to the boil. Simmer for approx. 3 minutes, purée with a stick blender and allow cooling to 45ºC. Whisk eggs and sugar until light and airy. Whisk cream to soft peak and place 500 g in a bowl. Whisk the rest of the cream stiff for decoration. Cut the sponge in 3 layers. Drain the water from the gelatine and add to the fruit purée. Fold this mixture with the eggs and then fold in the cream. Place the bottom sponge layer on a cake tray and spread fruit mousse evenly on top. Place the second sponge layer on top and spread fruit mousse evenly on the second sponge layer and place the last sponge layer on top. Spread the last fruit mousse on top. Allow cooling for at least 2 hours in the fridge. Cover the side with cream and wrap the side with dark chocolate shavings. Divide and cut the cake into14 pieces. Decorate the middle on top with dark chocolate shavings and sift some cocoa powder on top. Pipe a cream rosette on each slice and place a half strawberry on each slice.
Note: Use your favourite fruits combination instead for a variation such as cherries and boysenberries.
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