Recipe book
Pastry Chef Silvia Federica Boldetti
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Black Forest
PasticceriaIngredients
Sacher sponge cake
- Butter g. 300
- Icing sugar g.150
- Eggs yolk g. 225
- Weak flour g. 300
- Cocoa powder 22-24 g. 40
- Chocolate 811 g. 175
- Seed oil g. 30
- Baking powder g. 18
- Granulated sugar g.150
- Eggs white g. 375
Pink forest Amarena Syrup
- Syrup from TuttaAmarena Cesarin g. 100
- Maraschino g. 50
- Water g. 200
Mascarpone Chantilly
- Mascarpone cheese g. 200
- Fresh cream 35% g. 400
- Vanilla beans n. 1
- Inverted sugar g. 5
Bagna all’amarena (FORESTA ROSA)
- Sciroppo di TuttAmarena Cesarin g. 100
- Maraschino g. 50
- Acqua g. 200
Chantilly al mascarpone
- Mascarpone g. 200
- Panna fresca 35% g. 400
- Vaniglia in baccelli n. 1
- Zucchero invertito g. 5
Preparation
Sacher sponge cake
Whip the butter with the sugar, and add the yolks little by little. Add the melted chocolate mixed with the oil. Lighten up with a little of the whipped egg whites, combine the flour sifted with the cocoa and baking powder and add the rest of the egg whites.
Pink forest
Heat up the three ingredients together until mixed.
Mascarpone Chantilly
In the mixer bowl, whip all the ingredients until they are shiny and creamy but be careful not to overwork them.
Assembly
Cut the sacher sponge cake into cubes. Soak the sponge cubes lightly with the amarena syrup (pink forest) and lay them on the bottom of a glass. Make a layer of chantilly, add some TuttaFrutta Special Sourcherry and TuttAmarena whole cherries Cesarin. Repeat with a second layer of sacher sponge cake, chantilly and Amarena Decorate with a ball of chocolate prepared in a thermal shock and a whole TuttAmarena cherry on the top.
