In Cataluña there is a great tradition every Easter: the mona, a cake that the godfather gives to his godson. However, not many people know that, back in the days, the godson used to give a mona to the godfather. Because of that, and because I love baking too, this is the third year that I've baked a mona for my godfather (who is my grandpa) and another one for my godmother (who is my grandma). And yes, my parents have never been very original...
Now to the recipe...to tell you the truth I’ve never loved any mona that I’ve tried so what I do is that I make a cake and I put a chocolate egg on top, and I call it mona. This year I’ve decided to make a Black Forest….DELIIIIICIOUS! You can find the recipe below.
240 gr. eggs
20 gr. egg yolk
120 gr. sugar
100 gr. flour
20 gr. coca powder
75 gr. griottines
180 gr. sugar
180 gr. water
50 gr. Kirsch
500 gr. whipped cream
50 gr. icing sugar
80 gr. warm pastry cream
110 gr. unsweetened chocolate
230 gr. whipped cream
Place sugar in water in a saucepan and boil until the sugar is dissolved.
Remove from heat and let cool.
Add the Kirsch.
Melt the chocolate and add it to the pastry cream.
Add the whipped cream. Decoration:
Carefully slice the cooled-off genoise into three even layers with a bread knife.
With the bottom layer of genoise, moisten the layer and sides with plenty of syrup.
With a pastry bag fitted with a large plain tip (10-12mm), pipe a circle of chocolate cream from the inward to the edge.
Put a second layer of geniose and moisten it again.
With another pastry bag with a large plain tip (10-12mm), pipe a circle of chantilly cream in centre of the layer. Working inward to the edge.
Place well-drained cherries between the rings.
Pipe three diagonal lines across the ring to hold the second layer in place.
Top with the third layer of genoise. Moisten layers and sides with a lot of syrup.
Refrigerate the cake for a good 10 minutes.
Mask the sides of the cake, then the top.
Mask the sides of the cake with chocolate shavings.
Decorate the top as desired.
Fuente: Le Cordon Bleu
240 gr. de huevos (5)
20 gr. de yema
120 gr. de azúcar
100 gr. de harina
20 gr. de cacao
75 gr. de griottines
180 gr. de azúcar
180 gr. de agua
50 gr. de Kirsch
500 gr. de nata líquida
50 gr. de azúcar glas
1 rama de vainilla
Crema de chocolate:
80 gr. de crema pastelera caliente
110 gr. de chocolate amargo 70%
230 gr. de nata montada