It’s cherry time! Try this delicious and irresistible cake with a sweet layer of white chocolate, crème fraîche and black cherries. A slice of it is perfect for your afternoon tea.
Ingredients:
175g all-purpose flour
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 cup sugar
1 tsp cinnamon powder
3 eggs
3 tbsp crème fraîche or milk
140g very soft unsalted butter
200g white chocolate
150g crème fraîche
400g black cherries, some with stalks
3/4 cup cold fruit tea, Kirsch or cherry juice
Preheat the oven to 180C. Then put the flour, baking powder, cocoa powder and sugar into a large mixing bowl. Add the butter, eggs and 3 tbsp of crème fraîche or milk. Beat together with a handheld electric whisk or a wooden spoon for about 2 minutes until light and fluffy.
Pour the mixture into the buttered 20cm spring-form tin. Gently level the surface with the back of a metal spoon or spatula. Bake for 25-30 minutes, then remove from the oven and leave to cool completely in the tin. Turn out on a wide plate and divide into 2 pieces. Pour over the tea, Kirsch or juice and leave to soak while you prepare the icing and filling.
Break up the white chocolate into a heatproof bowl and melt gently over a pan of hot water until just melted. Cover a baking sheet with foil. Select 18-20 cherries and dip them, one by one, into the chocolate to half coat them, then put them on the foil to set.
Stir the remaining crème fraîche into the remaining melted chocolate, then leave to cool and thicken (5 minutes or so). Transfer half of this mixture to another bowl.
Pit the remaining cherries, cut them in half, add to one of the bowls and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge.
Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. Enjoy!
Jurgita Vaskel is a food blogger. Visit her blog at duonosirzaidimu.wordpress.com
