Gugută's hat cake

Discover the history of Gugută's hat cake.

1. Cherries in Syrup

   • 1 kg. fresh or frozen cherries
   • 300 gr. filtered water
   • 80 gr. vanilla or white sugar
   • 40 gr. cherry liqueur o kirsch
   • 2 cinnamon sticks
   • 1 vanilla bean

   • Start by thoroughly washing the cherries.
   • Next, remove the stems and carefully pit each cherry, ensuring they remain as whole as possible.
   • Use a cherry pitter or a thick skewer and a glass bottle of wine or beer. The idea is for the bottle's opening to be narrow enough not to let the cherry through but wide enough to allow the skewer. Place the cherry over the opening and push the skewer through the cherry to pit it.
   • Now, in a saucepan over medium heat, cook the cherries with water, sugar, cinnamon, and vanilla for about 10 minutes, stirring occasionally.
   • After the time has elapsed, turn off the heat, add the kirsch, and pour everything into a jar.
   • Allow it to cool, close the jar, and refrigerate for a few days before using. I left them for four days.

2. Crêpe Batter

   • 500 gr. whole milk
   • 200 gr. eggs (4)
   • 200 gr. all purpose flour
   • 80 gr. butter
   • 50 gr. vanilla or white sugar
   • 20 gr. cherry liqueur o kirsch
   • 3 gr. de sal

   • In a bowl or jug, mix all the ingredients and whisk until there are no lumps and the mixture is smooth.
   • Now, heat a non-stick crêpe pan or a wide-based pan over medium-high heat.
   • When hot, pour in enough batter to cover the entire surface. Pivot the pan to ensure no gaps are left. The layer of batter should be as thin as possible. We're making crêpes, not pancakes.
   • Cook for 1 minute. After the time has passed, flip with a spatula and cook for another 1 minute on the other side. They should be golden and slightly crispy.
   • Cook all the batter and stack the crêpes on a plate.
   • Set aside.

3. Cream Filling

   • 600 gr. sour cream or crème fraîche (30% fat)
   • 200 gr. heavy cream (35% fat)
   • 100 gr. white chocolate
   • 60 gr. vanilla or white sugar
   • 20 gr. cherry liqueur o kirsch
   • 5 gr. vanilla
   • 4 gr. gelatine

   • First, hydrate the gelatine in cold water for at least 10 minutes.
   • Meanwhile, heat the heavy cream with the sugar and vanilla until it comes to a boil.
   • Then, remove from the heat, add the hydrated gelatine, and pour the cream over the pre-melted white chocolate. Combine and let cool to room temperature.
   • Once the mixture has cooled, add the sour cream and kirsch and whisk until soft peaks form.
   • Set aside until ready to use or refrigerate if not yet ready to assemble the cake.

4. White Chocolate Ganache

   • 200 gr. heavy cream (35% fat)
   • 50 gr. white chocolate
   • 3 gr. vanilla
   • 2 gr. gelatine

   • Start by hydrating the gelatine in cold water for at least 10 minutes.
   • Meanwhile, heat 100g of cream and the vanilla in a saucepan over medium heat until it comes to a boil.
   • Then, remove from the heat and add the hydrated gelatine.
   • Next, pour the cream over the pre-melted white chocolate and combine.
   • Then, add the remaining cold cream and emulsify the mixture with a whisk.
   • Finally, cover with cling film in contact with the surface and refrigerate until ready to use, for at least 4 hours.

5. Cherry Syrup Gel

   • 150 gr. cherry syrup
   • 2 gr. gelatine

   • Start by hydrating the gelatine in cold water for 10 minutes.
   • Meanwhile, in a saucepan, bring the cherry syrup to a boil over medium heat.
   • Then, remove from the heat and add the hydrated gelatine.
   • Stir, pour into a container, and let cool to room temperature.
   • Refrigerate until ready to use, for at least 4 hours.

6. Assembly

   • 20 gr. cocoa powder

   • Start by placing a 24 cm metal ring on the plate where the cake will be served.
   • Next, spread a thin layer of the cream filling inside the metal ring.
   • Then, cut the crêpes in half and again into quarters.
   • Place 4-5 drained cherries in syrup in a row on each crêpe quarter and roll the crêpe into a cylinder.
   • Place the crêpe rolls clockwise inside the metal ring, close to the ring.
   • Cover everything with a generous layer of the cream filling and smooth with a spatula.
   • Repeat the last two steps to create two layers of crêpes and cream filling.
   • Refrigerate for at least 2 hours to let the cream filling set and the cake to settle.
   • After the time has elapsed, remove the cake from the refrigerator and dust the top with cocoa powder.
   • Now, take the white chocolate ganache from the fridge, whip until firm peaks form, and pipe a zigzag band around the edge of the cake using a Saint-Honoré tip.
   • Take the cherry syrup gel from the fridge, blend with a hand mixer, transfer to a piping bag with a 2 mm flat nozzle, and decorate as desired on the white chocolate ganache.
   • Keep refrigerated until ready to serve and let stand at room temperature for about 15 minutes before serving.

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