More Sustainable Plant-Based Black Forest Cake

In a mixing bowl fitted with a paddle attachment, mix all the ingredients together at medium speed for 5 minutes.
Spread the mixture on a silicone mat toa thickness of 5 mm and bake.
Time: 14'
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Damper: closed
8% Water loss

Bring the water and sugar to boil and add the starfruit griotte. brush +/- 5 gr perlayer of cake

In a mixing bowl with a whisk attachment, whip the cream at medium speed ot stiff peak.

Spread a thin layer of tempered chocolate on baking paper or guitard sheet and let it set.

Bring the water and agar to a boil and let it simmer for 2 minutes.
Add the mixture to the Topfil Finest Cherry 70% and pour into sphere orhalf‑sphere silicone molds.
Let it cool and set.

Warm the Harmony Sublimo to 40 °C.
Using a toothpick, dip each cherry insert into the glaze.

Use an individual ring of 5 cm diameter, lined with acetate.
Cut the plant‑based satin cream cake 1 cm smaller than the ring.
Build a three‑layer cake, placing Topfil Finest Cherry in the center, and finish with a layer of cream on top an freeze.
Unmold, pipe a whipped‑cream rosette on top, and add the chocolate decoration on the side and cherry on top.