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Plain flour - 90 gms
Corn flour - 15 gms
Cocoa powder - 15 gms
Butter - 50 gms
Eggs - 4
Icing sugar - 90 gms

Castor sugar - 50 gms
Water - 4 tbsp
Kirsch -3 tbsp
Cherry jam - 8 tbsp
Double cream - 225 ml
Milk - 2 tbsp

For the Decoration:
Grated chocolate
Flaked almonds


  • Grease and flour an 8 1/4" loose bottom, deep, spring release tin fitted with the plain base.
  • Sift together the flour, corn flour and cocoa powder.
  • Heat the butter until it just melts. Break the eggs into a deep mixing bowl, add the sugar and whisk over a pan of hot water until light and fluffy. Remove from the heat and continue beating until the mixture is cool.
  • Fold in the flour alternatively with the cool but still flowing butter.
  • Bake in moderate oven for about 30 minutes. Cool for a short while before turning out.
  • When cool slice into three layers. 
  • Dissolve 50 gms of sugar in the 4 tbsp of water. Bring to the boil and bubble for 2-3 minutes.
  • Add the kirsch and sprinkle over the layers.'Spread the base and second layer with cherry jam.
  • Stiffly whisk the cream with the milk and spread a little over jam.
  • Sandwich the layers together and mask the cake with more cream.
  • Use the reminder to pipe whirls around the top outside edge.
  • Press the chocolate into the slides and decorate the top with cherries and flaked almonds.
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