Cherry Liquorice Cake 0 Comments

Cherry Liquorice Cake 

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The recipe is made by Maja Ambeck Vase who has the blog
(6-8 servings)

Cherry mousse
2 sheets of gelatine
50 g Amarena cherry syrup
50 g sugar
Juice of 1/2 lemon
Seeds from 1/2 vanilla bean
100 ml double cream
100 g skyr

Almond base with liquorice and salt
150 g blanched almonds
150 g sugar
1 1/2 tsp raw liquorice powder
1/3 tsp salt
75 g egg whites

15-20 ROSE GOLD – Cherry Choc Coated Liquorice
1/2 tsp raw liquorice powder
• Volcanic sorrel
• Edible glitter (optional)

Cherry mousse
Soak the gelatine in cold water. Put cherry syrup, sugar, lemon juice and vanilla seeds in a saucepan, bring it to a boil, and remove the saucepan from the heat. Wring the gelatine free from water and stir it into the warm syrup. Let the syrup cool until lukewarm. Whisk the cream until it forms a light foam. Add the skyr and continue whisking. Carefully fold in the lukewarm cherry syrup. Spread the mousse in half-sphere silicone moulds (ideally different sizes) and place them in the freezer for min. 2 hours or overnight.

Almond base with liquorice and salt
Toast the almonds for approximately 5 minutes at 200 degrees until golden and let them cool. Blend half of the almonds into flour and chop the rest coarsely. Mix almond flour, chopped almonds, sugar, raw liquorice powder and salt together in a bowl. Add egg whites and whisk everything together. Line the bottom of a springform (18 cm in diameter) with parchment paper and spread the dough evenly within it. Bake the base for approximately 20 minutes at 175 degrees until golden.
Let it cool off completely.

Assembly and decoration
Place the frozen cherry mousse bombs on top of the almond base and let the cake thaw in the fridge for min. 2 hours. Decorate with ROSE GOLD balls, sorrel, raw liquorice powder and, if desired, glitter just before serving.

Note: The cake is gluten-free.

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