Sugared cherry sponge cakes

You won’t be able to stop at just one of these sugared cherry sponge cakes! Trust us!

INGREDIENTS

• 1 1/2 cups frozen pitted cherries, thawed
• 1 tsp vanilla bean paste
• 3/4 cup (165g) caster sugar
• 1 tbs lemon juice
• 1 tbs kirsch (optional)
• 1/3 cup (80ml) pouring (pure) cream
• 120g white chocolate, chopped
• 450g Coles Unfilled Double Sponge Cake
• 2 tbs white sugar
• 3 fresh cherries, halved, pitted

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METHOD

• Step 1
  Pat thawed cherries dry with paper towel. Place in a medium saucepan with the vanilla and caster sugar. Place over medium heat. Cook for 2 mins or until the sugar dissolves. Reduce heat to low. Cook for 5 mins, stirring occasionally, or until the mixture thickens slightly. Add the lemon juice and kirsch, if using. Cook for a further 2 mins. Reserve 2 tbs of the cherry mixture in a small bowl. Place remaining cherry mixture in the fridge for 1 hour or until mixture thickens.

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• Step 2
  Place the cream and reserved cherry mixture in a small saucepan over medium heat. Bring just to the boil. Remove from heat. Add chocolate. Set aside, without stirring, for 5 mins or until chocolate melts. Stir until well combined. Strain through a fine sieve into a bowl. Discard the solids. Set aside for 20 mins to cool completely.

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• Step 3
  Place the sponge cakes on a clean work surface. Use a 6cm-diameter round pastry cutter to cut 12 discs from the cakes.

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• Step 4
  Place 6 cake discs on a large serving platter. Spoon over the chilled cherry mixture. Top with the remaining 6 cake discs and press down gently. Spoon over the chocolate mixture, allowing it to drip down the sides. Set aside for 10 mins or until set.

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• Step 5
  Place white sugar in a small bowl. Dip the cut side of fresh cherry in the sugar. Arrange on the cakes.

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