Cherry Waltz

Name: Cherry Waltz
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g cherries; 150g Light cream; 115g Low-gluten flour; 50g Vegetable oil; 5 drops Lemon juice; 85g Yellow sugar; 2 tablets Gelatine Tablets; 5 egg; 20g Cream cheese; 10ml Coffee wine; 5g warm water; 2g coffee powder; 40g White sugar

by Kitchen Love Private Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This cake was made from a box of amazing cherries. The acidity and sweetness were so appropriate that the embryonic form of this cake immediately popped out in my mind.

The cake body is made of soft mocha chiffon, and each layer is soaked with light coffee wine. The sandwich whipped cream is mixed with cream cheese with cherry juice and large cherries. The flavor is fresh and elegant. The protagonist of the cake is sweet and sour, juicy and juicy cherries. The coffee and wine should not be too much. The fusion of each material is centered on cherries, highlighting its taste.
However, many people don't know the difference between cherries and cherries! Cherries are foreign big cherries, which is the transliteration of Cherry. The fruits are mostly dark red, with relatively large, plump, firm and juicy grains. Winter is the season when Chilean cherries are on the market, and the superior geographical location and climate have nurtured high-quality cherries.
Choosing to buy Zhanhui Chilean cherries on JD.com focuses on direct harvesting from the place of origin, and the whole process of home delivery is air freight and cold chain distribution. When you get it, each cherries glows with a red onyx-like luster, just like freshly picked! The fruits are carefully selected, the size of the fruit is very uniform, and a plump juice bursts in the mouth. , The sweet juice is overflowing, absolutely stunning the taste buds. "

Cherry Waltz

1. Make coffee with warm water and set aside

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

3. Add coffee liquid and oil and continue to stir until fully emulsified

4. Sift in low-gluten flour, mix evenly by cutting and mixing, and mix into a particle-free egg yolk paste

5. Add lemon juice to the egg white; add the remaining yellow sugar in three batches, stir with an electric whisk until dry foaming (lift the whisk to have an upright and strong tip)

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

7. Then add the remaining egg whites and gently scrape from the bottom of the container to mix evenly

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

9. Preheat the oven at 160 degrees for 15 minutes on the upper and lower heat, put on the middle layer, and bake for 25 minutes

10. Take out the cherries and clean them for later use

11. When baking the cake, you can cook the cherries first, add 10 grams of white sugar to the cherries, a few drops of lemon juice, and turn off the heat after boiling.

12. Divide the cooked cherries into 2 portions. One portion is added with the boiled soup to make a juice, and the other portion is reserved for use in the interlayer

13. Filter the beaten juice to get a smoother, clean, scum-free juice

14. Take a part of the juice insulation water and heat it, then add the cream cheese and stir until it is smooth and without particles. Put a piece of soaked gelatine in to melt, melt and take out the cheese paste and let cool

15. Whipped cream and sugar, beat into 7 to distribute, mix with cheese paste to form a mousse paste

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

17. Each piece of cake is smeared with coffee wine

18. Put a piece of cake in the mold, pour a layer of mousse paste, put on the cherries, and cover with a layer of mousse paste and put it in the refrigerator to solidify (about 2 hours)

19. Heat the remaining cherries juice, add a piece of soaked isinglass, mix evenly and let it cool to form a jelly layer; take out the mousse after solidification, pour the jelly liquid on the mousse, and refrigerate again for about half an hour until The jelly is completely solidified; it can be taken out and eaten

20. The finished product is shown in the figure

Tips:
1. If you want the cake to be fluffy and soft, you must first make the egg batter, add the sugar 3 times, the first time is when the egg white foams, and when the big foam becomes small, add the second time, and then when the egg white is thick. Add a third time; the speed of sending is changed from fast to slow, and when it is ready, stir at the first level, so that the foam will be firmer and not easy to defoam.
2. When cooking the cherries, you must add some lemon juice, so that the cooked color is very red and bright. The jelly I decorated last time is completely the original juice of the cherries, which is very beautiful.
3. When heating the cheese, it must be heated in water, so that the stirred cheese paste is very smooth and can not be directly heated by an open flame and it will be easy to paste.