Black forest-style biscuit de Savoie layer cake

layer-cake
Preparation time
90 min
Cooking time
40 min

Ingredients for 8 people

For the biscuit de Savoie:

  • 6 whole eggs + 1 egg white
  • 100 g + 50 g caster sugar
  • 150 g cornstarch
  • 4 tbsp cocoa powder
  • 1 pinch of salt


For the mascarpone cream:

  • 800 g mascarpone
  • 6 tbsp caster sugar
  • 150 g thick cream
  • 1 vanilla pod

 

For the cherry compote:

  • 400 g morello cherries
  • 1 dash of lemon juice
  • 1 tbsp cornstarch

 

To garnish:

  • A few fresh cherries
  • Chocolate shavings

Preparation

Preparation (the day before):
For the Biscuit de Savoie: Preheat oven to 220°C/428°F. 
Sift the cornstarch together with the cocoa powder and salt. Separate the egg whites from the yolks in 2 large bowls. Blend the yolks with the sugar with the mixture whitens. Butter and flour a 15cm / 6inch springform. Whip the whites into stiff peaks and add the remaining 50 g of sugar, one-third at a time. Then fold the egg whites into the yolk-and-sugar mixture using a spatula. Alternate layers of this mixture with the cornstarch-and-chocolate mixture. Continue until no ingredients are left. Pour the preparation into the cake pan. Bake for 6 mns at 220°C/428°F, then continue baking at 130°C/266°F for 20 mns. Turn out from the cake pan and leave to cool.


For the mascarpone cream: Slit the vanilla pods and scrape them. Mix all the ingredients in a bowl and beat for a few mns. Chill in a pastry bag.


To prepare the cherry compote: Wash the cherries, remove the stems and pits, and place them in a saucepan. Add the lemon juice and stew for 15 mns. Remove a small amount of the juice and dissolve the cornstarch in it. Pour this mixture into the saucepan and stir for 2 mns. Leave to cool.


To garnish (the next day):

Cut the biscuit into 3 equal portions crosswise. Arrange one layer of the biscuit directly on the serving dish, add some mascarpone cream, and add some cherry compote. Place the second disk over it. Continue layering and finish with the last layer of biscuit. Pipe the rest of the mascarpone cream onto the top of the biscuit and garnish with fresh cherries and chocolate shavings. Chill until serving time.



Wine suggestion

Chignin Bergeron, Philippe et Sylvain Ravier (white)
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