Black Cherry Charlotte
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Ingredients
for
8
- For the cake
- 2 ¼ cups all-purpose flour
- 2 ¼ tsps Baking powder
- ¼ tsp salt
- 9 Tbsps unsalted butter
- 1 cup superfine caster sugar
- ¾ tsp vanilla extract
- ¾ cup milk
- 4 large egg whites
- For the filling
- 1 cup Mascarpone
- 1 cup unsalted butter
- 9 cups powdered sugar (plus extra for dusting)
- 2 Tbsps kirsch
- 14 ozs Black Cherries (in kirsch syrup)
- 3 Tbsps Cherry jam
- To decorate
- 36 Ladyfinger
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" round cake tins and line the bases with non-stick baking paper.
2.
Sift together the flour, baking powder, and salt and set aside.
3.
Beat together the butter and 175g|3/4 cup sugar in a mixing bowl until light and fluffy. Beat in the vanilla.
4.
Add the flour mixture in 3 additions alternately with the milk in 2 additions, beating until well blended.
5.
Whisk the egg whites until foamy. Gradually whisk in the remaining sugar until stiff.
6.
Gently fold into the flour mixture in 3 additions.
7.
Divide between the tins and smooth the tops.
8.
Bake for about 40 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
9.
For the filling: beat together the mascarpone and butter until smooth.
10.
Sift in the icing sugar and beat until smooth. Add the kirsch and beat well. Stir in half the cherries
11.
Invert 1 cake and spread with half the mascarpone mixture.
12.
Spread a thin layer of jam on the remaining cake and place, jam side down on top of the filling.
13.
Spoon the remaining filling on top and spread evenly.
14.
Press the sponge fingers around the side of the cake, attaching with a little of the mascarpone mixture. Spoon the remaining cherries and some of the syrup on top of the cake.
15.
Chill for at least 4 hours before serving. Sift a little icing sugar over the top.
