Ingredients
Preparation
Swiss roll cake, baked, smooth oval, cut to 16×10 cm
Fillings and components
dark ganache (1:2)
butter cream, flavored with coffee
coffee syrup
kirsch cream
Coffee syrup
instant coffee
water
sugar
Kirsch cream
egg yolk
sugar
vanilla sugar
kirsch (40% vol.)
gelatine
water
(for soaking and dissolving the gelatine)
heavy cream, whipped
Production
Coffee syrup
Mix all the ingredients until the sugar has completely dissolved. Set aside.
Kirsch cream
Mix the egg yolk, sugar, vanilla sugar and kirsch. Soak the gelatine in water, then add it to the mixture. Carefully fold the whipped cream into the mixture. Chill in the refrigerator.
Structure
Line oval cake molds (19.5×12×4 cm) with plastic strips.
- Soak the prepared Swiss roll cakes (oval, 16×10 cm) with a little coffee syrup and place them into the molds.
- Pipe or spread dark coffee buttercream on top.
- Apply a layer of ganache and, if desired, place another thinly soaked sponge layer on top.
- Pipe the kirsch cream along the inner edge of the molds, fill the molds completely with it and smooth the surface.
Allow the cakes to freeze slightly.
Finishing
Spread a thin layer of whipped cream over the cake surface. Unmold and freeze briefly again.
Place a stencil on the cake. Spray all sides evenly with dark couverture (diluted with approx. 40% cocoa butter). Carefully remove the stencil and store the product in a cool place until serving.
Evaluation