07 November
Bernadette and Shaleeni's dessert: Morello cherry butter cake with vanilla Chantilly cream, cherry and orange liqueur sauce.
BUTTER CAKE
morella cherries
340 g unsalted butter
300 ml castor sugar
3 eggs, seperated
1 kg cake flour
10 ml baking powder
5 ml Bicarbonate of soda
60 ml lemon zest
30 ml sugar
1 lemon
45 ml icing sugar
CHERRY AND ORANGE SAUCE
reserved cherry cooking liquid
62,5 ml orange liqueur (like Cointreau)
62,5 ml orange liqueur (like Cointreau)
250 ml icing sugar
MORELLO CHERRIES
750 g morella cherries
VANILLA CHANTILLY CREAM
1/2 vanilla pod, seeds scraped out
500 ml cream
5 ml vanilla extract
20 ml icing sugar
METHOD MORELLO CHERRIES
METHOD BUTTER CAKE
METHOD VANILLA CHANTILLY CREAM
METHOD CHERRY AND ORANGE SAUCE
TO SERVE