Santa hat cherry and matcha dome cakes

Santa hat cherry and matcha dome cakes inspired by Pepe Rodriguez! Healthier entremets with sour cherries, matcha, ruby chocolate, greek yoghurt or skyr…! Glutenfree or not… :)

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Celebration cakes, Special everyday cakes and treats

These were initially quite serious little mousse cakes until I realised that being red and domed they’d be perfect candidates for a Christmas makeover.  They protested a bit (ooh la la we don’t want to dress up as hats) but then got into the seasonal spirit and started singing Christmas carols in the fridge (no, not really).  They’re based on Pepe Rodriguez‘s cherry dessert which he designed as one of the judges for Spain’s Masterchef Junior – yes, kids have made them and so can we!  Ahem.  Anyway Pepe Rodriguez also has a 1-star Michelin restaurant in Llesca and is the designated November chef proposed by the lovely Cooking the Chef group.  I love their challenges where you discover new chefs, other members’ recipes and go down previously unexplored baking paths.  This chef’s original dessert caught my eye with its cherry purée mirror glaze and a mousse involving natural greek yoghurt.  Yay!  My adaptations also have reduced sugar, some ruby chocolate and superfood skyr in the mousse, sour cherry inserts and optionally gluten-free matcha green tea soft biscuit bases.  You can make them cherry-shaped with a matcha leaf and chocolate stalk or as festive hats lined with easy homemade kirsch marshmallow.  The glaze can be spiked with kirsch. But these little santa hat mousse cakes – aka cherry-matcha entremets – actually feel so healthy and light you might wonder if you’ve eaten a dessert at all!  A light, subtle, not very sweet Japanese-style version of Pepe’s original cakes, they’re delicious, fun and very do-able.  Voilà!  My little cherries-stroke-hats… 🙂

Santa hat cherry matcha dome cakes

Santa hat cherry matcha dome cakes

Dressed up as cherries…

Cherry matcha dome cakes

Cherry matcha dome cakes – prototype 1

They’re a versatile bunch of dome cakes.

Adapting

I’ve generally reduced the sugar after disappointing experiences with very sweet shop-bought mousse cakes (Japanese ones excepted).

Mousse.  White chocolate is pretty sweet so I replaced half with tangier fruity ruby chocolate – an exciting newly-invented natural ‘fourth chocolate’ (see the inventor Barry Callebaut’s ruby chocolate article here).  And I used Cocoa Barry’s lovely not so sweet Zephyr white chocolate.  The cream cheese or greek yoghurt is replaced with healthy low-calorie tangy skyr (from Lidl) to help in the good fight against too much sweetness.

Fruit insert and glaze.  The low-sugar sour cherry inserts add more fruitiness and optional kirsch cherry liqueur gives the glaze an extra kick.  Of course you can substitute the cherry with other fruit like strawberries or raspberries.

Biscuit bases.  You can make the original pistachio bases but I opted for lower sugar gluten-free pleasant slightly bitter soft green tea ones (and leaves).  The green base on Santa’s hat is a bit ‘original’ – for a more neutral colour and flavour replace the matcha with flour.

Marshmallow.  This is surprisingly light and not too sweet!  A quick substitute could be piped whipped cream.

As usual you can play with the elements.

THE RECIPE – for 6 dome cakes

Santa hat cherry matcha dome cakes

These are adapted from Pepe Rodriguez’s original recipe – here in Spanish:  ‘Cremoso de yogur griego y chocolate blanco con glaseado de cereza’.

Special equipment

Timings

  • DAY 1 – cherry inserts (5-10 mins work), freeze overnight.
  • DAY 2 – mousse domes (20 mins work), freeze overnight and matcha pastry ball (10 mins work), refrigerate overnight.
  • DAY 3 – bake matcha bases (10-15 mins work, 6 mins baking), make marshmallow (20 mins waiting for gelatine to hydrate, 10-15 mins work, 1 hour drying), make glaze (10 mins work, 30 mins or longer thickening) and assemble (20-30 mins work).

Note:  can be made over 2 days if inserts are frozen 4 hours in the morning (of Day 2).  Or make all the elements spread over 1 or 2 weeks in advance.

DAY 1

Sour cherry inserts

  • 175g/ml sour cherry purée
  • 15g/2 tsp pure maple syrup or sugar, to taste (if using Capfruit purée that includes sugar:  190g purée and omit the maple syrup/sugar)
  • 5g (2 and 1/2 sheets or with small Dr Oetker: 3 sheets)  gelatine leaves
  • about 10 sour cherries (from a can/jar) – optional

Sour cherry inserts

  1. Cover gelatine in water to soak and soften 10 minutes.
  2. Gently bring purée and maple syrup to boil in a small heavy-based saucepan.
  3. Squeeze water out of gelatine leaves then add to purée and whisk well to combine.
  4. Allow to cool 5 minutes then pour the liquid to fill 6 of the cavities in the insert mould.
  5. Cut sour cherries into quarters and place a few pieces in the other 6 cavities in the mould – fill to the top with the liquid.
  6. Freeze overnight or 4 hours minimum.

DAY 2 – in the evening

Mousse domes

Cherry dome cakes (santa hats) - mousse domes

  • 80g/1/3 cup natural unsweetened skyr (or cream cheese, like Philadelphia)
  • 75g/1/3 cup + 1 tsp natural unsweetened greek yoghurt (or cream cheese if you want a more cheesecake-like texture)
  • 1/4 tsp pure vanilla extract, to taste
  • 3g (1 and 1/2 sheets or if small Dr Oetker ones: 2 sheets) gelatine sheets (leaves)
  • 30g/ml sour cherry juice (or milk)
  • 61g/2.1oz white chocolate (not too sweet, like Barry Zephyr white)
  • 61g/2.1oz ruby chocolate (or white chocolate)
  • 90g/ml whipping cream (35%)

Cherry dome cakes (santa hats) illustrated recipe - mousse

Mousse for cherry dome cakes 1

Mousse for cherry dome cakes 2

Mousse for cherry dome cakes and inserts 3

  1. When the mousse is made immediately fill 3/4 of the semi-sphere moulds.  Save a little mousse.
  2. Join two frozen inserts (one half plain jelly and the other with cherries facing downwards). Trim with a sharp knife if necessary to join.
  3. Push the insert down a little into the mousse (not to the bottom) and scrape across with offset metal spatula knife or butter knife.
  4. Cover over gaps with the blobs of saved mousse then gently scrape a small or large metal spatula knife across the top to smooth evenly.
  5. Freeze overnight.

Mousse for cherry dome cakes and inserts 4

Matcha bases pastry 

  • 90g/3/4 cup glutenfree flour (I used Doves Farm self-raising gf flour) or plain/all-purpose flour
  • 30g/1/4 cup ground almonds
  • 25g/3 tbsp icing sugar (powdered)
  • 7g/3tsp matcha green tea powder
  • 1 egg yolk (18 to 20g)
  • 10g/1/2 tbsp pure maple syrup or runny honey (or sugar)
  • 60g/4 tbsp good-quality French-style unsalted butter, like le Président

Cherry dome cakes (santa hats) illustrated recipe - matcha biscuit bases 1

Matcha biscuit base

DAY 3 – next morning…

Baking 

Cherry dome cakes (santa hats) - matcha bases

Cherry dome cakes (santa hats) illustrated recipe - matcha biscuit bases 2

Baking matcha biscuit bases

The leaves are made with thinner pastry.

Matcha leaves for cherry dome cakes

Allow to cool before assembling.

Marshmallow (for Santa hats)

  • 9.5g/3 and 1/8 tsp powdered gelatine
  • 50g/ml very cold water
  • 60g egg whites (2 small eggs) at room temperature
  • 17g/3 and 1/2 tsp caster/superfine sugar
  • 165g/3/4 cup caster/superfine sugar
  • 50g/ml water
  • 35g/1 and 1/2 tbsp + 1/3 tsp glucose syrup (a digital weighing scale makes life easier)
  • 10g/2 tsp Kirsch cherry liqueur, optional

Cherry dome cakes (santa hats) illustrated recipe - kirsch marshmallow

Marshmallow for santa hat cherry dome cakes

Marshmallow for santa hat cherry dome cakes - piping

I like to wait 30 minutes to an hour, when the marshmallow is set but moist so it sticks to the domes.

Sour cherry glaze

Cherry dome cakes (santa hats) - cherry glaze

To avoid waste, the quantities given cover 6 domes if you scrape glaze that dripped below back into the bowl.  For a simple faster process double the quantities and save leftover glaze in the fridge for next time.

  • 4g (2 sheets) gelatine leaves (2.5 sheets for small Dr Oetker ones)
  • 115g/ml sour cherry purée (if using Capfruit purée then 125g/ml and omit the icing sugar)
  • 7g/2 and 3/4 tsp icing (powwdered) sugar
  • 7g/1 tsp inverted sugar or runny honey
  • 4g/scant tsp freshly-squeezed lemon juice
  • 10g/2tsp Kirsch cherry liqueur, optional

Cherry dome cakes (santa hats) illustrated recipe - cherry mirror glaze

Cherry purée glaze

You can pass the glaze through a sieve if needed.

Assembling

  • An hour or more before assembling unmould the mousse domes and return to freezer on a tray.
  • Set up a wire rack on a baking tray with an offset metal spatula and ladle handy.  Set out matcha biscuits on a plate or mini cake bases.
  1. When the glaze is the right consistency (thicker but not lumpy) and has no bubbles (remove with rubber spatula/spoon) place one test dome on the wire rack.  If lumpy warm up the glaze a little.  If too thin and runny wait for it to thicken more.  With practice you’ll know when it’s ready. Ladle the glaze over the centre of the dome in one go and swirl a little to catch uncovered sides.  If it looks too thin it’s possible to ladle glaze over just a second time but it’s a bit risky.
  2. Use a little offset spatula to carefully place the glazed dome on a biscuit base.
  3. Repeat the process with the other domes, one at a time.  If necessary scrape the glaze in the tray below back into the bowl.
  4. If making cherries stick little pieces of pistachios along the sides and a chocolate stalk then matcha leaf on top.Assembling the cherry matcha dome cakes
  5. To make santa hats surround the lower part of the dome with a marshmallow strip.  Cut with scissors (leaving enough to account for shrinking after a stretch) and join the marshmallow. Stick the bobble on top.  Stray dessicated coconut looks like snow.

Assembling the santa hat cherry matcha dome cakes

Can’t decide which I prefer!

Cherry or Santa hat dome cakes

Which do you like best?

Eating and storing

Defrost 3 – 4 hours in the fridge before eating.  They keep really well stored in the fridge up to 3 – 4 days in airtight tupperware. They also freeze well but the glaze might not look as good.  Your stomach won’t mind… Yum.

Eating cherry or Santa hat dome cakes

Sharing

I’m sharing this with the Cooking the chef group and you can see lots of info about Pepe Rodriguez on their page here (sorry, ran out of time for writing more about him) plus there’s all the group’s recipes.

Do try these santa hat cherry and matcha dome cakes!  I gave one to a friend in a mini cake box and he ate it all on the way home (couldn’t wait).  Gave it multiple yummy thumbs up.  Mum’s cakes are waiting for her in the freezer but she loved the photos and texted ‘They are funny and look delicious! Clap clap (emoji)’. You’d surely get smiles, enthusiastic applause and happy tummies with these delicious cakes!

As cherries …

Cherry and matcha dome cakes

…or as festive Santa hats.

Santa hat cherry and matcha dome cakes

Santa hats

Santa hat cherry matcha dome cakes

Farewell again dear readers!  Always nice to see you and I wish you a lovely festive run-up to Christmas creating and testing yummy treats!  Happy baking and eating! 🙂 Lili x

Posted by

Baking on Sundays with my French mum was a lovely part of my childhood. Later I experimented with baking books or internet recipes and did the pâtisserie course at Le Cordon Bleu Paris. Still trying out new recipes and inventing cakes with influences from all around the world, including some healthier ones. Yes, love cakes!!! Hope you'll love them too and have fun baking. :)

23 thoughts on “Santa hat cherry and matcha dome cakes inspired by Pepe Rodriguez! Healthier entremets with sour cherries, matcha, ruby chocolate, greek yoghurt or skyr…! Glutenfree or not… :)”

    • Muchas gracias Hirma! Me alegro que te hayan gustado los pasteles navideños y espero que les harás… la receta de Pepe Rodriguez me ha parecido bastanta asequible! 😊👍 Besos xx

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    • Aw thanks Deborah! Enjoyed making them and yes they do seem to be much appreciated and bring a smile to the faces of friends and family. 🙂

      Liked by 1 person

      • The Santa Hats, and Cherries are amazing. I always imagine how much standing and rolling you must be doing and think of how my back would be reacting to all the baking requiring long time standing that you do. You must have very great shoes, and cushioned flooring to do all the amazing, world class baking you do!
        My back, and no talent in the baking department salute you…really I do! I would hug you and gladly sample everything you bake were I closer. I hope you know that! Giant Hugs!xx

        Liked by 1 person

      • Thank you Deborah, that’s so sweet! And so encouraging – will keep working in the kitchen! It’s true that it is quite good exercise for me and gets me off the sofa. Hee hee. Barefoot on tiling. Surprisingly these cakes are not that arduous and don’t take that long to make. But it’s all relative!
        Also wish I could share bakes with you, not just virtually. Oooh and could learn from you how to take amazing photos like you do (of cakes though as opposed to wildlife). Big hugs to you too Deborah and wishing you an extra lovely run-up to Christmas. 🙂 xxx

        Liked by 1 person

    • Muchissimas gracias Elena! Tus palabras tan bonitas me han dejado muy feliz y me alegro tanto que te hayan gustado los pastelitos y todo. Estoy casi sin palabras también. 🙂 Besos, Lili xx

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  1. Me has dejado con la boca abierta con esta presentación tan bonita del postre. Además de que me parece delicioso, el toque navideño que le has dado le va de maravilla y es un plus.
    No has podido elegir mejor receta para el reto.
    Un beso.

    Liked by 1 person

    • Muchas gracias Suny! Me siento muy halagada por tus palabras tan bonitas y me alegro que te hayan gustado estos pasteles navideños. La verdad es que la receta de Pepe Rodriguez ha sido una super fuente de inspiración aunque no me gustaría hacer los pasteles en unas 2 o 3 horas como lo hicieron los niños del Masterchef! 🙂 Besos, Lili

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    • Muchissimas gracias Rosalía! 😍Me alegro mucho que te hayan gustado los dulces y sí que me hace mucha ilusión todo sobre las navidades. Besos y feliz navidad también! Lili 😊🌲

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  2. Andrea Calderón Juan says:

    Desde luego, reto más que superado!
    La currada que te has llevado… Aunque por supuesto la recompensa la tienes sobre la mesa, te han quedado fantásticos! Enhorabuena!!!

    Liked by 1 person

    • Muchas gracias Andrea! Me alegro que te hayan gustado los dulces. Me ha gustado mucho el reto y seguir las instrucciones bastante simples del Pepe Rodriguez. Como dices ha valido la pena! Besos y felices navidades! 🙂

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  3. Concha Martínez says:

    Un postre de diseño absoluto, que bonito!! Te ha quedado espectacular. Ideales para estas fiestas.
    Besos

    Liked by 1 person

    • Muchas gracias Concha por tus palabras! Estoy muy feliz que te hayan gustado. Te deseo unas felices navidades! 🙂 besos xx

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