My most favorite cake 🤩
Ingredients:
Sponge:
6 egg whites
230g icing sugar
6 egg yolks
180g self raising flour
50g cocoa powder
Cherry jam
100ml cherry syrup
8 glace cherries for decorating
Cream:
600ml double cream
2 tbsp icing sugar
2 tbsp cherry brandy liquor
Chocolate topping:
50g dark chocolate
50g milk chocolate
100g double cream
Recipe:
Preheat oven to 170°C. In a stand mixer, beat egg whites. When foam appears, slowly add sugar and beater until the foam thickens, so that turning the bowl over, the foam will not move. Reduce speed to lowest and add egg yolk one by one.
As soon as it combined, turn off the mixer. In a separate bowl, sift the flour and cocoa powder.
Add to the mass in three batches, slowly mixing with a spatula. Pour the mixture into a baking tin (12") lined with baking paper and bake for 35-40 minutes.
Check it using a wooden toothpick. If the cake is ready, the toothpick will come out clean. Leave to cool.
Cut the sponge into two equal parts. You can cut off the top part and use it for cake pops. Soak the bottom sponge with syrup.
Apply cherry jam (as much as you like), leaving half a centimeter with no jam from the edge.
Pour double cream into a bowl and add sugar. Beat until stiff adding brandy. Spread it over the cake, leaving some for decoration.
Place the second sponge and soak it with syrup. Put in the fridge.
Melt the chocolate in the double cream in the microwave. Heat for 15 seconds and check if the chocolate melts.
Once cool, pour over the top of the cake and you can decorate with whipped cream.