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Cherry Gateau

Gadget.Cook's picture
  Butter 6 Ounce (175 Grams)
  Sugar 6 Ounce (175 Grams)
  Eggs 3
  Self rising flour 5 1⁄2 Ounce (165 Grams)
  Cocoa powder 1⁄2 Ounce, sieved (15 Grams)
  Cherry 5 Fluid Ounce
  Canned black cherries 15 Ounce, drained (1 Can, 425 Grams)
  Double cream 1⁄4 Pint (150 Milliliters)

Cream the butter and sugar together until light and fluffy, using the double-bladed chopping knife.
Add the eggs one at a time, adding a little of the flour with each egg after the first.
Mix well between each addition.
Add the remaining flour and cocoa and mix for a few seconds only.
If the flour has not been completely incorporated, use a spatula to fold it in.
Grease and base line two (20-cm/8-in) sandwich tins.
Bake in the centre of a moderate oven (160C, 325 F, gas 3) for 30-40 minutes.
Turn out and cool on a wire tray.
When cool, sandwich the cakes together with the yogurt and half the canned cherries.
Whip the cream and spread a little over the top of the gateau.
Pipe the remaining cream around the edge and fill the centre with the remaining cherries.

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Cherry Gateau Recipe