Utensils
- Electric mixer
- 26 cm springform pan
- Water bath
- Sieve.
- Whisk
- Baking paper
- Susan
- Cling film
- Kitchen Brush
- Knife
- Cutting board
1. Sponge cake
Heat the eggs and sugar in a bain-marie to 40°C, then beat everything with a mixer until completely cool. Sift the flour and cocoa into a bowl, adding the salt. Then gently mix the powders with the egg and sugar mixture, then finish by adding the melted butter. Butter and flour a 26cm springform tin before baking in a fan oven at 180°C for 30 minutes.
2. Mascarpone whipped cream
Whip the mascarpone cream, sugar and 2 cl of kirsch until you get a firm whipped cream. Cover with cling film and set aside in the refrigerator.
3. Soaking syrup
Drain 300 g of Amarena cherries, keeping the juice. Mix the juice with 600g of water to obtain a soaking syrup for the biscuit.
4. Mounting
After completely cooling, cut the biscuit into 3 equal parts. Soak the first part of the biscuit with the Amena syrup, then arrange the whipped cream on the same thickness as the biscuit. Generously arrange the Amarena cherries in the cream. Repeat this operation with another part of the biscuit. Finally, cover the whole thing with the last part of the biscuit previously soaked. Smooth everything with the remaining whipped cream and arrange chocolate shavings on top.
