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Servings 8
Calories 911 kcal
Prep Time15 mins
Cook Time18 mins
Total Time33 mins

Ingredients
 

  • 4 eggs, at room temperature
  • 75 g caster sugar
  • 75 g plain soft flour, sieved
  • 55 g melted, unsalted butter
  • 2 pint double cream, lightly whipped
  • 8 tbsp cherry jam
  • 200 g nibbed almonds, lightly browned
  • 20 fresh cherries

For the Brandy Snaps

  • 125 g soft salted butter
  • 225 g caster sugar
  • 115 g soft plain flour
  • 115 g Golden syrup

Instructions
 

  • Pre heat the oven to 200C, Gas 6.
  • Brush the inside of the tin with melted butter and dust with a little flour, tip out the excess.
  • Whip the eggs and caster sugar at a medium speed until very thick and glossy.
  • The mixture will hold its own weight when the whisk is lifted out of the mixture.
  • Fold in the sieved flour carefully, then finally the butter.
  • Pour into the prepared tin, place in the oven and cook for 15-18 minutes or until well risen and golden.
  • Remove from the oven and cool, then remove from the tin.
  • Make 10 brandy snaps. See recipe below, then reserve.
  • Slice the sponge into 3 even slices.
  • Spread two evenly with jam and top with thick cream.
  • Place one on the top of the other, then add the last layer, press down lightly.
  • Coat the outside of the cake with whipped cream and coat in the nibbed almonds.
  • Pipe a large rosette of cream in the centre of the cake.
  • Then fill each brandy snap and place in a wheel design on top of the cake, the points touching in the centre.
  • Place a fresh cherry in the end of each brandy snap, then a few extra cherries in the centre of the cake.
  • Dust well with icing sugar and serve.

For the Brandy Snaps

  • Slightly cream together the sugar and butter.
  • Add the flour, syrup and mix to a firm paste.
  • Roll into a long sausage the thickness of 10p piece, then wrap too tightly in cling film, making sure to wrap the cling film inside the roll.
  • Chill well overnight is best.
  • Preheat the oven to 180C, Gas 4.
  • Lightly grease a baking tray.
  • Remove the cling film from the sausage, cut 1/2 cm slices, lay on the baking tray, and leave at least double the distance from the next slice.
  • Bake in the preheated oven until well spread and golden, about 10-12 minutes.
  • Remove from the oven and leave to cool slightly, then wrap around the moulds and leave to cool in a cone shape.
  • Slide of and store in an airtight container.
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Nutrition Facts
Brandy Snap Cherry Cake
Amount per Serving
Calories
911
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Cholesterol
 
174
mg
58
%
Sodium
 
266
mg
12
%
Potassium
 
398
mg
11
%
Carbohydrates
 
119
g
40
%
Fiber
 
6
g
25
%
Sugar
 
83
g
92
%
Protein
 
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert, Fruit
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