Choco­late Cherry Cream Gateau

My Weekly - - Cookery -

Prepa­ra­tion time: 40min Cook­ing time: 30min Serves: 8-10

INGREDIENTSFor ◆ But­ter,the whisked­for greas­ing sponge ◆ 4 medium eggs, ◆ 100g caster sugar ◆ 100g plain flour ◆ 2 tb­sps co­coa pow­der, sifted To fill and dec­o­rate ◆ Cherry Liqueur ◆ 370g pot cherry ex­tra jam ◆ 600ml dou­ble cream ◆ Ic­ing sugar ◆ 50g choco­late ver­mi­celli ◆ Fresh cher­ries ◆ 4-6 ta­ble­spoons grated dark choco­late

1 Pre­heat the oven to 180°C/Fan Oven 160°C/Gas Mark 4.

2 But­ter the sides of a 22-24 cm loose-bot­tomed spring-form tin and line the base with non-stick bak­ing parch­ment.

3 Break the eggs into a large bowl (or the bowl of a stand mixer) and add the sugar. Us­ing a hand whisk (bal­loon whisk or a stand mixer), whisk at high speed for about 5 min­utes un­til very pale, thick and creamy and dou­bled in bulk. To test, lift the whisk out of the mix­ture, it should leave a rib­bon trail on top of the mix, last­ing for 2-3 sec­onds.

4 Sift half the flour/co­coa mix­ture over the sur face of the mix­ture. Us­ing a large metal spoon, gently fold half the flour into the mix­ture, tak­ing care not to knock out any air. Re­peat with the re­main­ing flour. (If you are con­fi­dent with your fold­ing in tech­nique, you can fold all the flour in at once.)

5 Gently pour the mix­ture into the pre­pared tin and level the sur face. Bake for 25-30 min­utes or un­til risen, golden brown and slightly shrunken around the edges.

TO DEC­O­RATE

1 Split the cake into three, driz­zle each layer with cherry liqueur and spread half a 370g pot cherry ex­tra jam on the bot­tom two.

2 Softly whip 300ml dou­ble cream with ic­ing sugar to taste and spread two thirds over the jam lay­ers.

3 Place one sponge layer on top of the bot­tom layer and cover with the top sponge. Use the re­main­ing cream to spread over the top and sides.

4 Press 50g choco­late ver­mi­celli around the side to coat.

5 Softly whip an­other 200-300ml dou­ble cream and pipe loops or swirls around the top edge. Dec­o­rate with fresh cher­ries and fill the cen­tre with 4-6 ta­ble­spoons grated dark choco­late. Chill and serve the same day.

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