Instructions

Step 1

Preheat oven to 170°c . (Fan Oven). Grease and line two 20 cm cake tins, or one loose bottom 24cm cake tin.

Step 2

Beat the room temperature butter until it is light and fluffy. Then gradually add 100g sugar and a sachet of vanilla sugar spoon by spoon. Beat in the eggs one at a time and keep beating until the mixture is smooth and the sugar has disolved.

Step 3

Add the ground almonds and grated chocolate and fold in.

Step 4

Sieve the flour, cornflour and baking powder slowly over the mixture and fold in.

Step 5

Divide the mixture equally between the two tins or pour into the bigger cake tin.

Step 6

Bake at 160°-180° depending on your oven for 20-30 minutes in the smaller tins or 30 minutes in the larger. The sponge should just start to come aways from the sides, not be too dark and a skewer should come out clean.

Allow the sponges to cool for about 15 minutes in the tins and then take them out of the tins and allow to cool fully. This is best done one day before you make the gateau.

Step 7

If you have used the larger cake tin, cut the sponge into two layers. Drizzle the botton sponge with Kirsch, and spread cherry jam evenly, then put some cherries evenly on the sponge and spread whipped cream over the top, you can flavour the cream with a little vanilla sugar and a dash of cinnamon if you wish. Repeat the process with the second sponge on top. On the top layer you can pipe the cream or spread it out with an offset spatula. Decorate with cherries.

Step 8

Cover the sides of the cake with cream and decorate with grated chocolate.