Sugared Cherry Sponge Cake

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Sugared Cherry Sponge Cake
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
1
Sponge base
2
¼ cup
1 teaspoon
1 tablespoon
cold water
½ cup
1 tablespoon
1 tablespoon
For the filling and topping
1.333 cups
1.333 cups
2 packets
1 tablespoon
1 tablespoon
2 tablespoons
1 tablespoon
1.333 cups
sliced almonds
sugar (for sugaring the cherries)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Fork, 1 Sieve, 1 Citrus juicer, 1 Juicer, 1 Glass

Preparation steps

1.
Grease the base of the springform pan and line with baking parchment. Separate the eggs. Beat the egg whites until they form soft peaks, then gradually trickle in half of the sugar and continue beating until they form stiff peaks. Cover the bowl closely with aluminium foil and chill. Beat the egg yolks with the rest of the sugar, the vanilla sugar, salt and 1 tbsp warm water until thick and creamy. Slide the beaten egg whites onto the egg yolk mixture. Mix the flour, cocoa and cornflour, sieve onto the beaten egg whites and carefully fold everything in with a mixing spoon. Turn the mixture into the prepared springform pan, smooth the top and bake in a preheated oven (190 °C) for 15-20 minutes (Test to see if it is done by inserting a wooden cocktail stick). Leave to cool for 10 minutes, then carefully release from the springform pan.
2.
Split the sponge horizontally. Mix the jam with the kirsch and spread on the bottom half of the cake. Replace the top half of the cake. Whip the cream with the cream stabiliser and icing sugar until very stiff and spread on the top and sides of the cake. Scatter the sides of the cake with flaked almonds. Wash the cherries, brush with cherry syrup and roll in sugar. Decorate the top of the cake with the sugared cherries.