Gérard bertrand presents: at the table!
episode 03 - florian declercq

Ingredients (serves 6 to 8):

Viennese cocoa sponge: 

• 150g eggs
• 60g egg yolks
• 100g egg whites
• 165g caster sugar
• 60g flour
• 15g cocoa powder
  
  

Cherry compote: 

• 125g cherry purée
• 15g caster sugar
• 3g pectin
• ½ lemon juice

Syrup: 

• 166cl water
• 208g sugar
• 100cl kirsch

Vanilla whipped cream: 

• 250g whipping cream 35%
• 30g caster sugar
• ½ vanilla pod
• 90g mascarpone
  
  
  

Preparations:

Viennese cocoa sponge: 

• Whip 140g of caster sugar, 60g of egg yolks and 150g of whole eggs together using a mixer
• Gently fold in 100g of egg whites and 25g of caster sugar, previously whipped to soft peaks
• Fold the flour and cocoa powder into the mixture
• Spread the mixture over a baking tray and bake at 250°C for 5 minutes

Cherry compote: 

• Mix the sugar and pectin together
• Bring the cherry purée, sugar and pectin mixture to the boil
• Fold in the lemon juice
• Chill
  
  

Vanilla cream: 

• Whip all the ingredients together using a mixer on low speed

Final Assembly: 

• Lightly soak the cocoa sponge in kirsch syrup
• Spread a thin layer of cherry compote and top with an equal quantity of vanilla whipped cream
• Arrange a few kirsch cherries
• Roll the whole thing up
• Cover with vanilla whipped cream
• Finish by covering with chocolate shavings and cherries
  
  

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