Cherry Cream Foam Pudding

Ingredients:

For the pudding:

5 eggs

120 gr sugar

100 gr flour mixed with 1 tsp baking soda

5 tbs rum/kirsch

For the dark cherry foam layer:

600 cc dark cherry syrup from 1 tin (add water if liquid not sufficient)

150 gr finely groun sugar

7 gr agar-agar powder

6 egg whites and 30 gr finely ground sugar, beaten to meringue consistency

250 gr dark cherries, drained

For the strawberry / red cherry foam layer:

600 cc water

150 gr sugar

7 gr agar-agar powder

100 gr strawberry jam

6 eggs whites and 30 gr finely ground sugar, whisked till it thicknes and forms

Peaks

150 gr strawberries / cherries, cut pieces

For the white layer:

500 cc whipping cream (liquid)

For the decoration:

Fresh dark / red cherries with stems

Method:

1. For the cake: beat eggs and sugar till thick and fluffy. Mix in the flour. Add rum/kirsch and stir till evenly combined. Pour into a round baking tin (diameter 27 ½ cm), greased with butter and dusted with flour. Bake the cake at medium heat (160º-180º C) for about 40 minutes. Remove cake from oven and cool. Cut th cake horizontally in two. Set aside.

2. For the dark cherry foam layer: cook dark cherry syrup, sugar, and agar-agar powder over medium heat, stirring all the time, till it boils. Pour into the beaten egg whites, mixing continuously with an electric mixer until evenly combined and form foam. Spread on top of one of the layer cakes. Place dark cherries on top and put the pudding in the refrigerator to set.

3. For the strawberry/red cherry foam layer: cook water, sugar, agar-agar powder, and strawberry jam until mixture boils. Pour the boiling agar-agar into the beaten egg whites, mixing continuosly with electric mixer ubtil agar-agar and fluffy egg whites are evenly combined and form a foam. Mix in strawberry/cherry pieces. Spread on top of the dark cherry foam layer. Put the pudding in the refrigerator to set.

4. For the white layer: whisk whipping cream until it thickens and forms peaks. Spread on top of the pudding.

5. to decorate: devide and the cut the other layer of cake in 12 equal parts. Do the same with the top of white layer. Pipe out the whipped cream into flowers, 2 cm from the edge around the upper surface. Place the cake slices on top of the flowers (see picture). Decorate with cherries.

Makes approximately 15 servings

Butter Cream Coffee Pudding

Ingredients:

For the pudding:

7 gr white agar-agar powder

2 tbs cornstarch

100 gr cream / milk powder

200 gr sugar

150 gr butter

900 cc water

For the coffe layer:

3 tsp coffe powder(Nescafe)

1 tsp mocca essence

For additional fresh cocktail:

250 gr fruit cocktail

Method:

1 Cook, stirring constantly, all ingredients for the pudding in a pan over medium heat until boiling and thickened. Remove from heat.

2 Divide the agar-agar mixture into 2 equal parts. Mix one half with coffee powder and the mocca essence for the coffe layer and leave the other half plain. Cool white stirring from the time to time untl mixture becomes very thick and is nearly set.

3 Prepare a round mould (1000 cc) and pour ½ cup of coffee mixture into the center of the mould. Pour ½ cup of white mixture over the coffe mixture. Repeat the procedure and pour the coffee and the white mixture alternately in the same place until finished. Put aside until set.

4 Cut the pudding into medium slices and serve with fruit cocktail in syrup.

Makes approximately 18 servings