Savor the charm of home-made delights with these Sugared Cherry Sponge Cakes – a sweet fusion of juicy cherries and fluffy sponge, kissed with a hint of chocolate. It’s a simple yet elegant dessert that promises to transport you to a world of delicious flavours.
Ingredients:
- 1 1/2 cups frozen pitted cherries, thawed
- 1 teaspoon vanilla bean paste
- 3/4 cup (165g) caster sugar
- 1 tablespoon lemon juice
- 1 tbsp kirsch (optional)
- 1/3 cup (80ml) single cream
- 120g white chocolate, chopped
- 450g Coles Unfilled Double Sponge Cake
- 2 tbsp white sugar
- 3 fresh cherries, halved, stoned (to garnish)
Method:
Place the defrosted cherries, half the caster sugar (about 82g), lemon juice and vanilla bean paste in a saucepan.
Cook over a medium heat until the cherries are soft and the mixture has thickened slightly.
Remove from the heat and stir in the kirsch, if using. Set aside to cool.
Heat the cream in a saucepan until it starts to boil.
Remove from the heat and add the chopped white chocolate, stirring until melted and smooth.
Leave to cool and thicken slightly.
Cut the sponge cake in half horizontally to make layers.
Spread the cherry mixture on one layer of sponge, then top with the second layer to make a sandwich.
Repeat with the remaining sponge cakes.
In a small bowl, mix the remaining caster sugar with the white sugar.
Sprinkle the sugar mixture over the tops of the sponge cakes.
Place the sponge cakes on serving platters.
Drizzle with the white chocolate cream.
Garnish with the fresh cherry halves.
