 |
|
|
 |
| ●Batter |
(Photo #1)
(Photo #2)
(Photo #3)
|
Combine eggs and sugar in a saucepan. Beat over low heat.
Remove the saucepan from the heat when the mixture gets lukewarm. Continue beating until heavy and creamy. (Photo #1)
Sift flour into the saucepan. Blend.
Stir in lukewarm milk. (Photo #2)
Transfer the batter into a round pan, up to 4cm in depth. Bake in a preheated oven at 180 °C (356 °F) for 15 to 20 minutes until golden. (Photo #3)
|
| ●Filling & Topping |
(Photo #1)
(Photo #2)
(Photo #3)
|
Add sugar to whipping cream. Beat until almost stiff.
Slice the cake horizontally into three layers, each 5mm to 1cm thick. (Photo #1)
Mix cherry brandy and syrup. Brush the syrup onto one of the layers, then spread whipped cream over it. Arrange halved cherries on top of the cream. (Photo #2)
Place another layer on top, then repeat Step #3.
Place the last layer on top, then frost the top and side with whipped cream. (Photo #3)
Arrange cherries on top. (Photo #4)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
one 15cm round cake pan |
438kcal |
120 minutes |
|
| whole eggs |
100g |
| sugar |
50g |
| cake flour |
50g |
| milk |
20g |
| whipping cream |
200g |
| sugar |
20g |
| canned cherries |
150g |
| syrup from cherry cans |
50g |
| Kirsch |
5g |
【Notes】
You’ll need 2 small cans of cherries for this recipe.
|
|
|
