The cherry on top

Ok, I know it's not exactly cherry season right now.. But I came across some really amazing cherry cake moulds. I knew I had to get them right away and recreate the cutest cake ever.

So dear friends and readers, I present to you my interpretation of Josep Maria Rodriguez Guerola's "La Cirera"which I read about on So Good Magazine,

The Cherry and Lime Cake

I used frozen sour cherries (griottes) for this recipe because not only they are cheaper, they taste just as good and they come already pitted! I made a lime cream and berry compote insert to place inside the cherry mousse, and placed the fruit shaped cake atop a platform of chocolate financier and berry/white chocolate crumble. The cake is finished by a good spraying of red cocoa butter, a chocolate stem and a touch of gold leaf for good measure. 

The lime, cherry and chocolate combination is nothing short of a triumph for the taste buds! This cake has a lot of components and takes a bit of time to complete, but the end result will no doubt impress and surprise the any dessert lover. 

If you have a free weekend and would like a dessert project that would put your baking skills to the test, then feel free to read on, my ambitious friends..

Cherry and Lime Cake
Makes 5 or 6

Lime Cream
50 g sugar
45 ml lime juice (about 1 lime)
1 large egg
75 g unsalted butter - cold and cubed

Combine sugar, lime juice and egg together and while whisking constantly, heat up to 80 degrees C until the egg has coagulated. (This step can be done straight onto the element with a saucepan as I have done, or in a bowl over a hot water bath)

Strain the mixture into a small food processor or a blender to remove the zest
Add in cubed butter and mix until smooth

Berry Compote
200 g mixed berries (can be frozen)
20 g sugar
lemon juice
1 sheet of gelatin - soaked and drained

Place berries in a saucepan, add sugar and a squeeze of lemon juice

Bring to a boil, simmer for 5 minutes until berries are soft and half of the liquid has evaporated

Take off heat, add soaked gelatin leaves and stir to combine
Pour into a clean bowl, cover with cling wrap in contact
Place in the fridge to cool completely

Cherry Purée
250 g fresh or frozen sour cherries
25 g sugar
lemon juice

Place cherries in a saucepan, add sugar and a squeeze of lemon juice
Bring to a boil, simmer for 5 minutes until berries are soft and half of the liquid has evaporated
Place into a blender and blend until smooth

Pour into a clean bowl, cover with cling wrap in contact
Place in the fridge to cool completely

Cherry Mousse
225 g cherry purée
80 g cream
45 g egg whites - at room temperature
50 g sugar
3 sheets gelatin - soaked and drained

Heat up half of the cherry purée to a boil, quickly take off heat 
Add gelatin sheets and stir to combine
Stir in the rest of the puree and set aside to cool to 20 degrees C
Lightly whip the cream and keep in the fridge until needed
When puree is cooled, whisk egg whites and sugar into a firm meringue
Fold together the meringue and purée carefully with a whisk

Add in the lightly whipped cream and fold until just incorporated

Berry and white chocolate crumble
75 g flour
75 g ground almonds
75 g unsalted butter - cold and cubed
15 g sugar
pinch of salt
dash of vanilla
- - - - - - 
55 g white chocolate - melted
15 g berry jam (or leftover berry compote)

Preheat oven to 170 degrees C
Place the first 6 ingredients in a food processor and process until a dough is formed
Roll out the dough thinly between 2 pieces of parchment paper

Bake in the oven until golden brown - about 10 minutes

Cool slightly until you can touch it
Break up into crumbs with fingers

Combine warm crumbs with melted white chocolate and berry jam
Mold into shape right away and cool completely in the fridge 

Chocolate Financier
75 g good quality dark chocolate
35 g sugar
40 g unsalted butter
20 g flour
20 g ground almonds
2 egg whites
pinch of salt
dash of vanilla

Preheat oven to 180 degrees C
Butter 5 or 6 8cm wide tart rings
Melt chocolate and butter in the microwave or a hot water bath
Sift and combine all the dry ingredients
Add egg whites into the dry ingredients and combine with a whisk
Lastly, add chocolate and whisk until incorporated
Place mixture into a piping bag
Pipe out mixture into tart rings - about 5 mm high

Bake for around 8 minutes until no longer sticks to finger when touched
Cool completely and cut into desired disc size (6-7cm)

Melted, tempered dark chocolate

In a silicon mould for mini-muffins, fill 2/3rd of the way up with lime cream, firm up in fridge

Top with compote, freeze completely

Unmould inserts when well frozen

Fill cherry moulds 1/2 high with cherry mousse
Add in the lime and compote insert

Fill up the moulds with more mousse, tap against the counter and flatten with an offset spatula

Freeze completely
Pipe out stems using melted chocolate onto a plastic sheet

Unmould cakes carefully
Spray with red cocoa butter

Place a financier disk on top of the crumble
Place the sprayed cake on top
Insert the stem to the middle of the cake
Gold leaf to finish

Just how cute is this cake?

This has to be my favourite cake I've made thus far.

 Super delicious too...


Thanks for reading, guys! And thanks to those who has entered my Teacups album giveaway so far!
If you haven't yet, click here to see how you could be in to win :)

x Tal


  1. Anonymous17.10.12

    GET OUTTA HERE! That cake is amazing Talita! You are incredible. Georgie. xx

  2. Anonymous17.10.12

    Very cute indeed! I'm speechless and on the verge of biting my computer screen ;)Thanks for sharing your talented creations. Merle

    1. Hi Merle, thanks for reading!! Here's where to get the molds if you're interested: http://www.pcb-creation.com/en/moules-entremets-individuels/858-4-sheets-of-10-moulds-entremets-cerise-individuals.html

  3. amazing!!! where do we get these cute molds?

    1. You can get the moulds online at: http://www.pcb-creation.com/en/moules-entremets-individuels/858-4-sheets-of-10-moulds-entremets-cerise-individuals.html :) Thanks for your comment

  4. Love it Talit! It's so cute!

  5. Kitchen is a part of room. it is used for cooking for food preparation. Good information about this site. Thanks
    Designer Kitchen

  6. Wah food art, so pretty. BTW love the Teacups from MySpace ~haha.

    1. Hi! Wow.. myspace days. Super awesome, thanks!

  7. Cecilia Luk18.10.12

    I missed my days in Paris as I can get free shipping from PCB.
    Now I'm back to Macau, it costs alot for the delivery. =(

  8. Anonymous18.10.12

    Awesome work again Talita! Don't forget to call me over for your next project to give essential critical feedback ;)
    The inverted pork pies with green apple jelly? he he he

    1. Still not convinced on the apple-shaped pork pies to be honest, Steph. Hahaha! But don't let me stop you from experimenting.......

  9. Oh Talita... You should've heard the squeals of excitement and "OH MY GOD HOW DOES SHE DO IT" when Callum opened up facebook in the common room at lunchtime and this popped up on the newsfeed <3

  10. You are a genius. I would love to interview you for my blog. Http;//nestmagpie.blogspot.com. Please let me know if interested email me at blossomorsnow [at] gmail.com. Xxxx Polly

  11. I keep coming back to your page and stare at all your creations!! you are so so talented and bound for greater heights! Iam yet to try your macaroon recipe, will let you know the outcome soon....you are my guru!! thank you!

  12. amazing work of food art! I just stumbled on your food blog thru pinterest..You are one smart, talented and generous lady. Thanks for sharing.. :)

  13. Hi!
    I just found your blog, your desserts are amazing and so inspiring! I wonder; where have you bought the cherry moulds and the equipment for spraying the cakes? I hope to hear from you!

  14. Hi!
    I just found your blog, your desserts are amazing and so inspiring! I wonder; where have you bought the cherry moulds and the equipment for spraying the cakes? I hope to hear from you!

  15. Tristen8.1.14

    Any suggestions on a particular spray gun for the red spray?

  16. Anonymous1.8.14

    This is beautiful! Another bookmark :)

  17. Hi
    I just found your blog, your desserts are amazing and so inspiring!
    I would like to know where have you bought the cherry moulds and the equipment for spraying the cakes?
    Am from Dubai here I didn't find gelatin sheets, so will it be fine, if is use powdered gelatin instead of sheets???
    If using powdered gelatin what will the measurement I have to take??
    Also can u please tell me how to make red cocobutter???
    I hope to hear from you!

  18. Hi ,its so good looking ,wanted to give it a try.can u plz let me know from where I can get the cherry mould

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