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Cherry Gateau

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Cherry Gateau
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 3 h.
Ready in
0
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Ingredients

for
1
For the cake
5
eggs (separated)
½ cup
1 teaspoon
¾ cup
½ cup
½ cup
cup
For the filling
2 ½ cups
cream (48% fat)
½ teaspoon
6 tablespoons
2 cups
Cherries (in syrup)
To decorate
grated Chocolate

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 24cm|10” springform tin and line the base with non-stick baking paper.
2.
Whisk the egg whites until foamy. Gradually whisk in the sugar and vanilla until stiff.
3.
Beat the egg yolks until blended and fold in to the egg white mixture.
4.
Sift in the flour, cornflour and cocoa and stir gently until combined.
5.
Pour the mixture into the tin, smooth the surface and bake for about 35 minutes until springy to the touch. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
6.
Cut the cake horizontally into 3 layers. Sprinkle the layers with kirsch.
7.
Whisk together the cream, cream of tartar and icing sugar until thick.
8.
Mix about 1/4 of the whipped cream with 3 tablespoons cherry syrup.
9.
Arrange 1/3 of the cherries on 1 cake layer, then spread the cherry cream on top.
10.
Place a second cake on top and cover with some of the cherries. Spoon a layer of whipped cream on top. Place the third cake on top.
11.
Spread most of the remaining cream over the top and sides of the cake.
12.
Spoon the remaining cream into a piping bag with a star tip and pipe rosettes on the cake. Arrange cherries on top, as in the photo. Sprinkle with grated chocolate.
13.
Chill for 1 hour before serving.