Blooms by Bethan


Friday in the kitchen

Friday, 02 November 2012

I thought I might send a little tantalising inspiration this morning so you can begin dreaming up schemes of getting busy in the kitchen over the weekend. This very rich gateau is a great treat, the perfect end to a romantic meal (although you probably need more than two people to eat it!), or lunch with friends.

You will need:


1. Soak cherries in a little cognac and cherry juice for 2 to 3 hours, or overnight. Drain and reserve juices.
2. Slice the cake width-wise into three even rounds.
3. Using a pastry brush, delicately brush the reserved cherry/cognac soaking juices over all three cake rounds. This will make the cake extra moist and give it a naughty alcoholic kick.
4. Choose a cake round to use as your cake base. Generously slather with cherry conserve, spread with several tablespoons of ganache, then top with half the cherries.
5. Top with another cake round and repeat step 4.
6. Place remaining cake round on top, then cover the entire cake with the remaining ganache. Serve with cream or vanilla ice cream and fresh cherries. Bon appetit!

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