BISKUIT CAKE Whipped Cream Cake

May 31, 2006 Swiss style cake. Traditionally, this cake is made with custard buttercream, however, whipped cream and canned cherries are used in this recipe. Kirsch (cherry brandy) is optional.

●Preparation Tip ●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  0kcal 120 minutes Batter whole egg 100g  sugar 50g  cake flour 50g  milk 20g  Filling & Topping 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.