Puff pastry sheets filled with cherries layered with a sour cream frosting. A delicious puff pastry dessert recipe!
While the cakes are cooling make the ganache following the recipe and instructions HERE.
In a bowl of a mixer fitted with a whisk attachment combine 3 cups heavy cream, 1 cup sour cream (or Greek yogurt, or plain yogurt), 1 cup sugar and 1 tsp vanilla extract. Whip on high until supple and holds shape without running, about 3-5 minutes. Take care not to overbeat or the cream will break into butter and whey.
Reserve about 1.5 cups cream for the decorating and refrigerate until needed.
Put a dollop of cream onto the serving plate, press and adhere the first cake layer to that dollop. Spoon less than half of the remaining cream on top of the cake and spread around evenly.
Sprinkle with roasted chopped walnuts (optional). Place the second layer of cake and spoon the remaining cream on top. Smooth cream on top and sides.
Microwave the chocolate bar for about 20-25 seconds in 5-10 second intervals. You’re trying to make the chocolate bar softer, but not soft. While holding the chocolate bar with a paper towel, run along the edge of the bar with a vegetable peeler producing chocolate curls. Do this right over the cake so that curls fall around the edges or over the piped stars.
Refrigerate cake overnight, allowing the cake layers to soften. Serve cold with coffee or tea. To slice, dip knife in boiling hot water, wipe and cut. For clean cuts, do so after each cut.
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