Sweet memories cake
Ingredients for 6 servings:
For the biscuit base:
150 gr eggs
100 gr sugar
85 gr white flour
15 gr cocoa powder
20 gr butter
For the mousse:
125 gr English cream
160 gr white chocolate coating
250 gr whipped cream
2 tbsp of black cherries in alcohol
For the glaze:
60 ml fresh cream
90 gr sugar
30 gr cocoa
3 gr sheets of gelatin
Sweet memories cake
Biscuit base: beat eggs and sugar on low heat. Add flour and cocoa sieved, stiring slowly from the bottom upwards. Pour ¾ of the mixture into a 18 cm diameter greased mold and cook in the oven at 190-200 °C for 20 minutes.
Mousse: heat the English cream until it reach 28 °C, add the white chocolate coating melted “a bagnomaria” (bain-marie) and the half whipped cream.
Cut the base into 3 discs and wet the first one with the black cherries syroup, spread the surface with the white chocolate mousse and then cover with the chopped black cherries and chocolate flakes. Overlap the second disc and repeat the process. Complete closing the cake with the third disc and spreading other mousse on the surface. Put in the freezer for 30 minutes.
Glaze: boil 70 ml of water with the cream and the sugar; add sieved cocoa and cook for little minutes. Remove from heat and when the mixture will be partially cooled add the gelatin previously soaked in cold water and wrung. Glaze the cake when the temperature reach the 30 °C. Decorate as you desire, for example with berries and chocolate chips.

Preparation time: 70 minutes
Cooking time: 40 minutes
Difficulty: medium

Chef's advice
If you you like, you can make homemade alcoholi black cerries: take a bowl and put inside 1 kg of black cerries, 500 gr of sugar and 250 gr of alchol. Expose to the sun for about 20 days, stiring every nw and then.
Sweet memories cake - Ricetta