A luxurious and harmonious blend of cherries and chocolate I made a cherry forenua cake. It’s cherry season in Chile these days, so I made it by pre-treating the cherries with fruit juice. When making cherry juice, instead just do it with cherries and sugar.

♥ Ingredients

15cm : diameter wheel

[syrup]

40g of water

20g sugar

5g Kirsch

♥ Recipe

1. Heat the water and sugar until the sugar is completely dissolved.
2. After cooling, add liqueur and mix.

[Synthesis of cherries]

180g bioli (weight including seeds)

60g white sugar

10g lemon juice

10g of tapioca

1 cinnamon stick

♥ Recipe

1. Put the cherries, sugar, lime juice and cinnamon stick in a saucepan and bring to a gentle boil over medium heat.

2. Turn off heat, let cool, add kirche and store in refrigerator for a day before using.

[Insert ice cream]

45g fresh cream

5g Dark Coverture

120g fresh cream

♥ Recipe

1. After making ganache with whipped cream and dark coating, let cool to 27-30 degrees.

2. Whip about 80% whipped cream.

3. Mix ganache and whipped cream to make chocolate whipped cream.

4. Sand with cherry mixture between the cakes.

[Ice cream]

180g fresh cream

15g sugar

5g tapioca

♥ Recipe

1. Make ice cream by whisking whipped cream, sugar and kirche together in ice water.

2. Finish the cake by icing the top of the cake and using a spatula to cover the rest of the cake.

* Storage : Store in the refrigerator for 2 to 3 days to enjoy the best. Store in an airtight container to prevent the surface from drying out.