| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Recipe Eggless chocolate sponge cake |
| 1/2 |
cn |
Canned cherries and syrup |
| 1 |
c |
Fresh whipped cream |
| 3 |
tb |
Powdered sugar |
| 4 |
tb |
Grated dark or plain chocolate; (and chilled) |
| 1/2 |
ts |
Vanilla essence |
INSTRUCTIONS
To make Cream icing
Beat the cream over a tray of icecubes with a hand beater. Do not
overbeat. It should form soft peaks. Fold in the sugar and essence.
Mix gently. Put some icing in a icing gun leave the rest in the bowl.
Keep both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh.
Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10
minutes.
Spread the cream icing on lower half. Transfer to a cake plate. Place
the cherries on the cream. Save a few for topping. Place the other
half on top. With icing gun decorate top edging. Spread the chocolate
flakes all over and decorate with cherries.
Serves 6
shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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