Refrigerate for 2-3 hours before serving. Decorate with whipped cream rosettes, each topped with a cherry for garnish.Decorate the whole surface with white and dark chocolate shavings.Cover with a second cake layer top with whipped cream and cherries as for layer 1. ![]() Place a cake layer on a platter cover the top with whipped cream and top with a layer of drained cherries.Place each cake layer on a high-sided plate and sprinkle generously with the macerating liquid from the cherries.Bake at 180° C (350° F) for about 20 minutes, checking for doneness with the tip of a knife. Divide the batter among three buttered and floured round cake pans.Beat the egg whites with a pinch of salt until stiff peaks form fold them gently into the batter. ![]()
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