Name: Mini White Forest Kirsch Cherry Cakes
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 3 h 55 min
Yield: 10
Ingredients: 190 g dark chocolate (around 70% cocoa), finely chopped (for mixing into the shortbread dough); 190 g unsalted butter, softened; 150 g light brown sugar, packed; 60 g superfine (caster) sugar; 0.5 tsp vanilla extract (or vanilla paste); 3 g fleur de sel; 220 g all-purpose flour; 35 g unsweetened cocoa powder; 2 g baking soda; 135 g egg yolks (about 8 large yolks); 210 g superfine (caster) sugar; 190 g egg whites (about 5–6 large whites); 60 g unsweetened cocoa powder, sifted; 450 g baked fleur de sel shortbread, finely chopped (from the shortbread above, baked and cooled); 100 g white chocolate, finely chopped; 15 g cocoa butter; 13 g gelatin (about 4 sheets; or powdered equivalent); 950 g whipping cream (minimum 30–35% fat); 210 g white chocolate, finely chopped; 60 g kirsch; 1000 g Morello cherry purée; 13 g xanthan gum; 1500 g frozen Morello cherries, drained (keep the pieces fairly whole); 250 g kirsch-soaked Morello cherries (griottes), drained; 200 g cocoa butter; 200 g white couverture chocolate, finely chopped; Codineige (non-melting icing sugar) (for dusting the finished cakes); 10 pcs kirsch-soaked cherries (one per cake)

Mini white forest entremet cakes with fleur de sel shortbread, flourless chocolate sponge, whipped kirsch ganache and Morello cherries in white chocolate.

Mini White Forest Kirsch Cherry Cakes 🍒✨

These Mini White Forest Kirsch Cherry Cakes bring together everything luxurious about French entremets—layers of texture, bright cherry flavours, soft whipped kirsch ganache, and a crisp chocolate–shortbread base. They’re elegant, festive, and perfect for impressing guests without needing a full-sized cake.

Inspired by the classic white forest gâteau, this mini version focuses on balance: not too sweet, lots of cherry brightness, and a silky white chocolate finish. Each cake features Morello cherry insert, flourless chocolate sponge, fleur de sel shortbread, and an airy kirsch ganache encased in a thin white chocolate shell. The result? A refined individual dessert that feels instantly pâtisserie-level. ✨

What Makes These Mini White Forest Cakes Special 💛

These elegant mini cakes stand out thanks to their combination of textures and flavours:

A fleur de sel shortbread base that adds crunch and a hint of saltiness.
A flour-free chocolate sponge—light, moist, and deeply chocolaty.
A crispy chocolate–shortbread layer that gives each bite contrast.
A whipped kirsch ganache that’s feather-light yet creamy.
A vibrant Morello cherry insert, bringing tartness and juiciness.
A white chocolate coating for that signature snowy finish.

They’re ideal for holidays, special occasions, valentine’s desserts, or anytime you want to serve something small but spectacular.

Tips for Beautiful, Professional Results 🎂

Because these cakes are built in layers, a few make-ahead components will make the process much smoother:

Freeze the filled cakes thoroughly before glazing—this ensures a satin-smooth white chocolate finish.
Prepare the cherry insert and ganache the day before to develop better flavour and structure.
Adjust the kirsch according to taste—keep a small amount for aroma even if reducing alcohol.
Keep everything well-chilled while assembling for sharp, clean layers.

Ingredient Highlights 🌟

This recipe features a thoughtful selection of components to create a well-balanced entremet:

Shortbread with fleur de sel for contrast and depth.
Flourless chocolate sponge for a rich but light bite.
White chocolate + cocoa butter coating that sets beautifully and cracks gently.
Morello cherries for their bold, tart profile—perfect for cutting through sweetness.

Each layer plays a role in bringing structure, flavour, and elegance.

How These Mini Entremets Come Together 🧁

The process follows classic entremet construction techniques:

Bake the shortbread and prepare the flourless sponge.
Make and freeze the cherry insert, keeping whole cherries for texture.
Prepare the whipped kirsch ganache, then chill it overnight.
Assemble the cakes in small rings—base, ganache, sponge, insert, and crispy layer.
Freeze until solid, unmould, and coat in white chocolate at 30–32°C.
Finish each with a dusting of non-melting sugar and a kirsch-soaked cherry on top.

These steps ensure clean edges and a professional look—no specialised moulds required aside from small rings.

Serving & Storage 🍰

These mini white forest cakes hold beautifully in the freezer, making them a perfect make-ahead dessert for entertaining:

Store in an airtight container for up to 1 month in the freezer.
Thaw in the fridge for 2–3 hours before serving.
Decorate with cherries and sugar just before presenting.

Elegant, balanced, and absolutely delicious—these mini entremets are guaranteed to become a favourite for special occasions and festive gatherings. 💕🍒