Snowy white meringue bows and white chocolate frosting hide a bright red sponge and cherry curd centre in this elegant centrepiece
| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 60 minutes |
| Serves | 12 |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Hard |
| Calories | 814 |
| Fat | 46g |
| Saturates | 25g |
| Protein | 24g |
| Carbs | 76g |
| Sugars | 54g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease and line 2x20cm round cake tins. Grease a 20cm metal mixing bowl. Line it with two wide strips of baking paper, one overlapping the other, with enough overhang to pull the cake out of the bowl once ready.
To make the cherry curd, juice the lemon and place the juice in a pot with the cherries and 120g caster sugar. Simmer until the cherries burst, then press through a sieve to remove the skins. Return the purée to the pan. Whisk together 3 egg yolks and corn starch and add to the purée. Cook gently, stirring constantly, until thickened. Remove from the heat and stir in 50g softened butter before transferring to a jar and chilling.
To make the sponge, place 250g butter and 250g caster sugar in a large bowl and cream together until pale. Beat in 4 whole eggs one at a time followed by the vanilla extract and food colour, then fold in the flour and baking powder along with the milk until smooth. Divide the batter between the tins and bowl. Bake for 25–30 minutes until golden and the centre springs back when touched. Allow the cakes to cool completely.
To make the white chocolate cream, chop the white chocolate and place it in a bowl. Heat half the cream until steaming, pour it over the chocolate and stir until melted. Allow to cool completely. Whip the remaining cream with the mascarpone to soft peaks, then fold into the cooled white chocolate ganache. Set aside.
To assemble, slice each round cake in half horizontally. Place the bottom half of one sponge layer on a cake board. Pipe a border of white chocolate cream and spread a quarter of the cherry curd in the centre. Cover with the top half of the cake. Repeat the process with the remaining layers, finishing with the small domed cake. Cover the whole cake with the remaining white chocolate cream.
Heat the oven to 90°C, lowest gas mark. Line a large baking tray with baking paper.
To make the meringue bows, whisk the 2 egg whites until stiff, then gradually add 120g caster sugar until the mixture is glossy. Pipe the bows onto the lined tray. Bake for 1½ hours until crisp, then turn the oven off and allow the bows to cool in the oven.
Once cool, decorate the cake with the meringue bows.
