- 9 egg whites
- 81 gr sugar
- 9 egg yokes
- 144 gr sugar
- 180 gr flour
- 45 gr cacao powder
- 2 gr salt
- 400 gr cherries
- 300 gr cherry syrup
- 100 gr sugar
- 30 gr corn starch
- 600 gr double cream
- 300 gr mascarpone
- 75 gr sugar
- 300 gr cherry jam
- 200 gr dark chocolate
- Preheat the oven to 180 °C and line the trays with baking paper. Whisk in a bowl the egg whites to stiff peaks adding the smallest amount of sugar gradually. Whisk in another bowl the egg yolks and the remaining sugar until pale and fluffy. Sift together the flour and cacao powder and salt.
- Fold gradually and carefully first the egg yolks and then the flours and salt into the egg whites. Spread on the prepared trays about a cm thick and bake at 170 °C for 15 min or until golden brown and fully cooked. Remove from the trays, place the sponge on a second sheet of baking paper, peel off the old baking paper and allow to cool.
- Mix some of the cold cherry juice with the corn starch. Bring the remaining juice and the cherries to the boil, then add the dissolved corn starch and sugar. Bring back to a simmer for a couple of minutes until thickened. Allow to cool to room temperature and store in the fridge until needed.
- Whip the double cream until it is as thick as yoghurt. Add the sugar and mascarpone and continue whipping until stiff peaks form. Store in the fridge until needed.
- Cut from the sponge three squares each measuring 20 x 30 cm. Place the first one on a solid surface and cover with some cherry jam. Spread a one centimeter layer of cream over the jam layer and a border all around. Fill the inside with three quarters of the cooked cherry filling. Position the second sponge on top, cover with some cherry jam and spread a one centimeter layer of cream on top. Cover with the third and last sponge cake. Cover the sides and top of the cake with cream. Decorate the side with grated chocolate and garnish the top with the remaining cream and cherry filling. Allow to set in the fridge for an hour or more.
This gateau will measure about 20 by 30- cm and yields about 20 portions.
It is possible to replace the cherry jam with a syrup cooked from water, sugar and cherry liqueur.
Position the cake on a solid surface to facilitate the handling and cutting, for instance a chopping board of the same size as the cake.
Incorporating the mascarpone into the whipped cream allows it to holds it shape much longer.