recipe-9@2x

Step 1 : Make the Sponge Cake

Preheat your oven to 180°C (350°F). Grease and line the bottom of a 6-inch round cake pan with parchment paper.

  • In a mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture is pale, thick, and doubled in volume (this may take 5-7 minutes using an electric mixer).
  • Sift the flour and salt together, then gently fold into the egg mixture, being careful not to deflate the batter.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 2: Prepare the Cherry Compote

  1. In a small saucepan, combine cherries, sugar, lemon juice, and water. Cook over medium heat until the cherries release their juice and start to soften (about 5 minutes).
  2. In a small bowl, mix the cornstarch with a tablespoon of cold water to form a slurry. Stir this into the cherry mixture.
  3. Continue to cook until the compote thickens (about 2-3 minutes). Remove from heat and let it cool completely.

Step 3: Whip the Vanilla Cream

In a chilled mixing bowl, combine heavy cream, powdered sugar, and vanilla bean paste.
Whip the mixture to stiff peaks using an electric mixer. Be careful not to overwhip.

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