![]() ![]() To assemble the cake, using sharp bread knife, cut the sponge into three equal slices. Add the cornflour mixture, cook for a further minute and then set aside to cool completely. Drain the cherries, reserving the kirsch, then fold them into the cream.įor the decoration, put the fresh cherries and jam into a saucepan and cook over a high heat for 2 minutes until glossy. Remove from the oven and leave to cool completely.įor the filling, whisk the cream, vanilla and icing sugar until soft peaks form. Carefully pour the mixture into the lined tin and bake for 40 minutes. In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl.įold the egg whites into the chocolate mixture a third at a time. Sift in the cocoa powder and fold in, keeping as much air in as possible. If the chocolate starts to harden while you are piping, seal the tip with a little tape, place the piping bag in a bowl and microwave for a few seconds.Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 22cm/8½in spring-form cake tin with baking paper.Ĭombine the egg yolks and sugar in a freestanding mixer and whisk over a high speed for 3 minutes until pale, fluffy and doubled in volume. ![]() With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries.
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