Raspberry-cherry truffle cake
9 servings
240 minutes
The 'Raspberry-Cherry Truffle' cake is a true masterpiece of European pastry tradition. Its history is linked to the search for the perfect combination of rich chocolate flavor and the bright tartness of berries. The delicate sponge cake is soaked in fragrant cherry syrup, creating a unique texture. Raspberry ganache adds velvety softness, while raspberry-cherry marmalade provides a pleasant fruity freshness. It is finished with a thin layer of chocolate glaze that gives the dessert an elegant appearance. This cake is an ideal choice for special occasions, impressing with its richness of flavor and harmony of ingredients. Each spoonful is a journey into a world of exquisite pleasure where sweetness meets sophistication. It is served as the centerpiece of the festive table, accompanied by a cup of strong coffee or aromatic tea.
1
For a 21 cm diameter sponge cake, combine flour, sugar, eggs, yolks, and cocoa in a mixing bowl and mix on medium speed for 1-2 minutes. Whip the egg whites with powdered sugar until stiff peaks form. Add to the batter and gently mix. Bake 4 layers at 180 degrees until done.
- Almond flour: 120 g
- Chicken egg: 2 pieces
- Egg yolk: 4 pieces
- Wheat flour: 25 g
- Cocoa: 25 g
- Egg white: 5 piece
- Powdered sugar: 25 g
2
Syrup for soaking. Boil water and sugar, add cherry juice, liqueur, and simmer on low heat until syrup is obtained.
- Water: 50 ml
- Sugar: 150 g
- Cherry juice: 100 ml
- Raspberry liqueur: 50 ml
3
For raspberry ganache, blend raspberries with powdered sugar, remove seeds by straining, add liqueur, and heat on low until 40 degrees. Melt chocolate in a water bath, add butter and raspberries. Mix until fully combined. Cool and refrigerate for at least 1-2 hours.
- Raspberry: 200 g
- Powdered sugar: 25 g
- Raspberry liqueur: 50 ml
- Dark chocolate: 100 g
- Butter: 200 g
4
Heat raspberries with sugar over low heat, stirring until the sugar dissolves. Blend to puree, strain to remove seeds, and return to heat. Add agar-agar and bring to a boil. Pour into a 19 cm diameter mold and let it set.
- Raspberry: 200 g
- Sugar: 150 g
- Agar-agar: 5 g
5
Melt chocolate in a water bath. Bring cream and glucose to a boil. Add cream to chocolate and mix.
- Dark chocolate: 100 g
- Cream 35%: 150 ml
- Glucose syrup: 25 g
6
Soak the first layer with syrup, spread part of the ganache cream. Place the second layer, soak it, apply a thin layer of ganache on top, and then a layer of marmalade, cover with the third layer. Soak again, then ganache, and do the same with the 4th layer. Frost the cake with cream and chill it. Pour cooled chocolate glaze over the cake. Decorate it. Put it in the fridge.