Cherry brandy syrup

100gm Caster sugar

200ml Water

3 Tablsp Cherry Brandy

Jaconde sponge

4 Large egg whites

20gm Caster sugar

125gm Ground almonds

125gm Icing sugar

4 Large eggs

40gm Plain flour

40gm Unsalted butter - melted

Crème au buerre

4 Large egg yolks – reserved.

95gm Caster sugar

4 Tablsp water

275gm Unsalted butter – softened

3 Teasp Vanilla paste

Chocolate Ganache

100ml Double cream

100gm Dark chocolate – chopped small

To finish

6 Fresh cherries with stalks

1 Tablsp Dark cherry jam


Heat the oven to 220°C / 200°C Fan

  1. Make the cherry brandy syrup. Place the sugar in a small saucepan and add the water. Stir over a medium heat until the sugar has dissolved then bring to a simmer until the liquid has reduced by half.
  2. Add the cherry brandy, set aside and leave to cool.
  3. Make the sponge. Grease and line with baking parchment a 15 x 10 swiss roll tin. Whisk the egg whites in a medium bowl until stiff peaks form then add the sugar a little at a time whisking constantly until you have a glossy meringue. Cover the bowl and set aside.
  4. Place the ground almonds and icing sugar into an electric mixer bowl and add the 4 whole eggs. Whisk until the mixture has doubled in bulk then fold in the flour.
  5. Gently add the meringue mix in 2 halves folding in carefully with a large metal spoon, you don’t want to knock the air out at this stage!
  6. Pour the melted butter around the sides of the bowl and again carefully incorporate, watch out for butter that has settled at the bottom of the bowl.
  7. Pour into the prepared tin and bake for 8 minutes until golden and springy to the touch.
  8. Place a sheet of parchment on to a cooling rack and turn the sponge out on to it. CAREFULLY peel off the lining but leave loosely over the top to stop drying. Leave aside until completely cold.
  9. Make the ganache by heating the cream either in the microwave or a small pan until just starting to bubble. Pour over the chocolate pieces and stir until all is dissolved and you have a glossy mix. Leave to set.
  10. Make the crème de buerre by placing the 4 egg yolks (remaining from the sponge) in the bowl of an electric mixer. Dissolve the sugar in the water and boil until the syrup reaches a temperature of 110°C on a thermometer.
  11. With the electric mixer running slowly pour the syrup down the side of the bowl and into the egg yolks. Continue whisking until the mixture is thick and creamy. Add the vanilla paste.
  12. Assemble the cake by cutting the cold sponge into 4 equal pieces. Place the first sponge on to the board or plate you are using and brush over one quarter of the cherry syrup.
  13. Place one third of the crème de buerre over that and spread across right to the edges. Place another sponge on top and brush over another quarter of the syrup.
  14. Stir the ganache vigorously until it is spreadable and spread on to the sponge.
  15. Place another layer of sponge on top and repeat with the syrup and crème de buerre.
  16. Place the remaining sponge on to finish, brush on the remaining quarter of the syrup.
  17. Using a very sharp knife trim the very edges of the cake so that you can see nice discernible layers.
  18. Place the remaining crème de buerre in an icing bag fitted with a rosette nozzle.
  19. Pipe rosettes all over the top of the sponge.
  20. Pour a little hot water on to the cherry jam and push through a sieve to get a glaze. Brush the glaze over the cherries.
  21. Crush the flake bar in a polythene bag until very fine crumbs then gently using a teaspoon sprinkle a couple of lines down the cake each side of the cherries.
  22. Serve and enjoy!