Black cherry gateau

Pick Me Up! Special - - Eat Easy -

2 x 410g cans of Princes Black Cherry Fruit Fill­ing

Vegetable oil, for greas­ing

3 large eggs 100g caster sugar

 80g plain flour

20g co­coa pow­der

300ml dou­ble cream

Grated choco­late, to dec­o­rate

1. Pre­heat the oven to 200°C. Grease two 7 inch sand­wich tins with vegetable oil and line the bases with bak­ing pa­per.

2. Us­ing a hand­held elec­tric mixer, whisk the eggs and sugar to­gether in a bowl un­til pale and light in tex­ture.

3. Sift the flour and co­coa pow­der to­gether, then add to the mix­ture. Fold gen­tly us­ing a metal spoon.

4.Di­vide the mix­ture be­tween the pre­pared tins.

5. Bake the cakes for 8-9mins un­til firm and springy. Re­move from the oven and turn them out onto a cool­ing rack. Cover with a clean damp tea towel and leave to cool. Re­move the lin­ing pa­per.

6. Us­ing a bread knife, slice through the cakes hor­i­zon­tally. (You will just be us­ing three of the lay­ers). 7. Whip the cream in a chilled bowl. Re­serve about one third for dec­o­ra­tion. Share the re­main­ing cream be­tween two of the cakes, spread­ing it out evenly over the sur­face. Re­serve 8 cher­ries for dec­o­ra­tion.

8. Put the rest of the Fruit Fill­ing into a sieve to re­move some of the sauce, then spoon the cher­ries onto the cakes. Layer the cakes on top of each other, then place a third cake on top.

9. Spread a layer of cream over the top cake, then sprin­kle on grated choco­late. Pipe 8 swirls of cream onto the cake, then pop a cherry on each. Keep chilled but re­move from fridge half an hour be­fore serv­ing.

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