- Anonymous
– 70g Grapefruit flavored drink – 5g Sugar – 2g Gelatin sheet (or Powdered gelatin) – 50g Grapefruit flavored drink – 10g Sugar – 3g Gelatin sheet (or Powdered gelatin– 140g Egg
– 100g Sugar – 10g Honey – 2g Vanilla extract – 25g Melted unsalted butter – 40g Milk – 3g Cocoa powder – 90g Cake flour – 375g Bottled cherry – 70g Sugar – Whipped cream (200g whipping cream + 20g sugar)
– Sugar syrup – 30g Sugar – 50g Corn syrup – 50g Cherry Syrup – 5g Gelatin sheet (or Powdered gelatin) – 70g Whipping cream – 100g White chocolate) – 70g Grapefruit – 70g Crushed Digestive cookie – 40g Melted unsalted butter – 340g Cream cheese
1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees. 2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix. 3. In a bowl of melted unsalted butter, milk and cocoa powder mixed (temperature 50-60 degrees), add a little of the dough, mix, add to the main dough, mix, and bake in an oven preheated to 180 degrees for 35 minutes.
4. After cooling, cut the top and bottom, cut into 3 pieces, and cut into a 12cm heart frame. 5. Put the canned cherries and sugar in a pot, boil them, and then cool them through a sieve. 6. Put the sheet on the rotating plate, sprinkle sugar syrup, apply whipped cream, put the boiled cherry, then apply the whipped cream and put the sheet. Repeat one more time.
7. Apply cream on the sides and top and put it in the freezer. 8. Put sugar, starch syrup and boiled cherry broth in a pot and boil until sugar is dissolved. Remove from heat, add soaked gelatin and mix. 9. Add fresh cream and mix, add white chocolate, mix, add white food coloring, mix, and sift. 10. Pour over the entire cake to coat and decorate with whipped cream and pickled cherries.