This luxurious cake is made with black cherries and a clear fruit brandy called Kirsch. Ideally you will need a 10 in (250 mm) expanding cake tin, and a deep 9in (230mm) loose-bottom, round cake tin for this recipe. If possible, use fresh cherries for decoration.
Preparation time : 40 minutes,
chilling time : 3 hours,
Cooking time : 25 minutes,
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 255
makes 8 - 10 slices
3 medium eggs 3 oz (75 g) caster sugar
3 oz (75 g) plain flour
for the filling
2 x 14 oz (400 g) tins pitted black cherries
2 tablespoons Kirsch
6 teaspoons gelatine
10 oz (275 g) thick Greek yoghurt
4 oz (115 g) low-fat natural yoghurt
2 teaspoons natural vanilla essence
4 medium eggs 3 oz (75 g) caster sugar
2 oz (50 g) plain chocolate for garnish
2 oz (50 g) thick Greek yoghurt for topping
1 teaspoon icing sugar
1. Grease and flour a 10 in (250 mm) expanding cake tin, and line the base with greaseproof paper. To make the sponge, whisk the eggs and sugar together until pale and thick. Sift the flour over the mixture and fold it in carefully with a spoon or spatula.
2. Pour the mixture into the tin and bake for 25 minutes. Turn onto a rack to cool. Cut the sponge into two layers.
Line the base of a round 9in (230mm), loose-bottom cake tin with two layers of greaseproof paper. Fit one sponge layer into the tin.
3. Drain the tinned cherries and cut them in half. Reserve 10 tinned or fresh cherries for decoration, put the rest into a bowl with the Kirsch.
4. Put 5 tablespoons of cold water into a saucepan and sprinkle the gelatine evenly over the surface. Leave to stand until it swells and turns opaque.
5. In a large bowl, mix the yoghurts and vanilla essence. Separate the eggs and whisk the whites until stiff, then gradually whisk in the caster sugar.
6. Gently heat the gelatine until it has completely dissolved and becomes hot. Whisk it into the yoghurt mixture and gently fold in the egg whites. Fold in the cherries and pour the mixture onto the sponge in the cake tin. Level the surface and place the other sponge on top. Refrigerate for 2 - 3 hours, until set.
7. Slowly melt the chocolate in a double-boiler or bowl resting above a pan of simmering water. Then dip each cherry in the chocolate, place them on greaseproof paper and refrigerate for 1 hour.
8. Run a palette knife around the side of the gateau, remove it from the base and place on a serving plate.
Spread the remaining yoghurt over the cake, add the cherries and sprinkle them with the icing sugar.
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