Place the first cake on a cake board or serving plate and spread half of the plain buttercream on top, followed by some black cherry compote. The black cherry compote and gently fold it in. To assemble take a third of the buttercream and place in a separate bowl. The buttercream should be smooth and thick with a consistency similar to whipped cream. Once the mixture has cooled, continue whisking and add the butter a cube at a time until it is all incorporated. Then add the vanilla extract and continue whisking until cool.
With the mixer on a low or medium speed, slowly pour the syrup in a thin stream into the egg whites until it is all used up. Meanwhile, whisk the egg whites in a clean metal bowl until stiff peaks form. Allow to boil for about 3–5 minutes until a thick syrup forms. Pour into a heatproof bowl and leave to cool.įor the Italian buttercream pour the sugar and water into a pan over a medium heat and bring to the boil without stirring. In a small bowl, mix the cornflour with the cold water, then pour into the pan of boiling cherries, stirring continuously to combine. Turn the heat down to medium and continue stirring until the mixture thickens and reaches a thick compote consistency. Place the cherries and their juice in a pan and bring to the boil. Repeat two or three times, until all the juice or liqueur is used up. Make several holes in the cooled sponge with a skewer, then brush some of the cherry juice or liqueur over the top of the cakes. If any of the cakes are domed, trim the tops to ensure a flat surface for stacking. They will shrink slightly and come away from the edges of the tins. Remove from the oven and leave the cakes to cool in their tins. Be careful not to overmix as it will knock out the air from the egg whites.ĭivide the batter between the three sandwich tins and bake for 15–20 minutes, or until an inserted skewer comes out clean.
Add the remaining egg whites and gently fold through until just combined. Gently fold a quarter of the whisked egg whites into the batter, to loosen it. In a separate bowl and using clean beaters, whisk the egg whites until they form stiff peaks. Gradually add the cocoa powder and mix until it is all incorporated. Using an electric hand mixer, beat the egg yolks and sugar together in a bowl until light and fluffy.
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