Recipes - Ruby Cherries Flaming Fruit Cake Recipe

Ingredients

180 g of sponge mix

3 eggs

45 ml of milk

1 tsp of vanilla essence

45 g of butter (melted)

200 g of fresh cream (whipped)

1 canned of ruby cherries

2 tbsp of cherry brandy

2 tbsp of cold water

1 tbsp of caster sugar

2 egg whites

50 g of caster sugar

To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
Turn to low speed, mix in essence and fold in melted butter until well blended.
Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
Stir cherry brandy with cold water and caster sugar well to forms brandy syrup.
Sprinkle with some brandy syrup onto cake slices. Spread with whipped cream. Spoon some ruby cherries on top.
Cover with cake and continue layering until finished.
To make egg white form, whisk egg whites until soft peaks. Gradually add in sugar, beating at medium speed until stiff peaks form.
Then coat cake with egg white form. Lift up white form along the cake edges to make peaks with a palette knife.
Burn the egg white form with culinary torch. Decorate with ruby cherries.

	Ruby Cherries Flaming Fruit Cake Recipe

	Ingredients Sponge Cake 180 g of sponge mix 3 eggs 45 ml of milk 1 tsp of vanilla essence 45 g of butter (melted) Filling 200 g of fresh cream (whipped) 1 canned of ruby cherries 2 tbsp of cherry brandy 2 tbsp of cold water 1 tbsp of caster sugar Egg white form 2 egg whites 50 g of caster sugar Preparation To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in essence and fold in melted butter until well blended. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers. Stir cherry brandy with cold water and caster sugar well to forms brandy syrup. Sprinkle with some brandy syrup onto cake slices. Spread with whipped cream. Spoon some ruby cherries on top. Cover with cake and continue layering until finished. To make egg white form, whisk egg whites until soft peaks. Gradually add in sugar, beating at medium speed until stiff peaks form. Then coat cake with egg white form. Lift up white form along the cake edges to make peaks with a palette knife. Burn the egg white form with culinary torch. Decorate with ruby cherries.

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