Ingredients
Chocolate variation
chocolate cake (cut in cubes)
sour cherries (frozen, red, pitted)
chocolate custard
Orange variation
cake (without the dome, cut into cubes)
oranges (segmented, cut into pieces)
orange custard
Chocolate custard
heavy cream UHT
sugar
couverture Piccoli Excellence 54%
eggs
rum (40% vol.)
cinnamon, ground
Orange custard
heavy cream UHT
orange juice (freshly squeezed)
sugar
couverture Rondo Edelweiss 36%
eggs
orange zest (fresh, finely grated)
lemon juice (fresh)
Production
Chocolate custard
Heat the cream and sugar to approximately 80°C. Fully dissolve the couverture in the mixture. Stir in the eggs, rum and cinnamon. Blend with an immersion blender until smooth and homogeneous.
Orange custard
Heat the cream, orange juice and sugar. Dissolve the couverture in the mixture. Stir in the eggs and remaining ingredients. Blend until smooth.
Cake cubes
Cut slightly stale cake into even cubes (approx. 1.5–2 cm).
Preparing the jars
Lightly grease preserving jars (approx. 290 ml).
Filling
Layer the cake cubes and fruit alternately. Press down lightly, but do not compact.
Adding the custard
Pour the custard evenly over the filling. Let stand for 5–10 minutes so the cake can absorb the liquid. Add a little more custard if necessary.
Baking
Bake in a preheated oven at 200°C for approx. 20 minutes.
Evaluation