Cherry Marble Cake
Ingredients
- For the creamy layer:
- 200g heavy cream (20/33% fat)
- 20g sugar
- Vanilla extract
- 6g gelatin (180 bloom)
- 30g water
- Pancakes:
- 4 eggs
- A pinch of salt
- 500ml milk (200ml + 300ml)
- 20g cocoa powder
- 180g flour
- 20g olive oil
- Cream:
- 600g sour cream (20% fat)
- 70g sugar
- 90g milk chocolate
- 50g heavy cream (33% fat)
- Layer:
- 300g frozen cherries
- 80g sugar
- Zest of 1/2 lemon
- 20g cornstarch
- Ganache:
- 90g milk chocolate
- 50g heavy cream (33% fat)
Instructions
Pancakes:
Mix eggs with salt, add 200ml of milk, mix. Sift flour with cocoa, mix. Add more milk until pancake batter consistency. Add oil. Bake thin pancakes. Cut into strips.
Cream:
Combine sour cream with sugar. Pour hot cream into chopped chocolate, mix, and pour into sour cream, mix.
Layer:
Thaw cherries, drain juice into starch, mix. Add sugar to cherries and cook for 5 minutes, add zest, blend. Bring to a boil, add starch, mix until thickened.
Assembly:
Mix pancake strips with cream. Put half into the pan, press slightly. Spread cherry mixture on top. Freeze for 10 minutes.
Put the remaining pancake cream mixture. Compact a bit, cover with plastic wrap, and refrigerate overnight.
Ganache:
Pour hot cream into chopped chocolate, mix, and pour over the cake.
Sprinkle with chopped pistachios and refrigerate for 30 minutes until ganache sets.
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