| Preheat the oven to 350F. The cake:
make a sponge (genoese) cake. Fill a 8 inch square cake pan to two
thirds and bake for 25 to 30 minutes. Check to see if it is cooked
by inserting a knife and if it comes out clean it is cooked. Unmold
onto a rack and cool.
The cream: place the sugar in a pan and just cover with water. Over low heat cook until it is a thick syrup. Beat the egg whites until firm, gradually add the syrup in a stream (like oil to a mayonnaise) and continue to beat until cold. Cream the butter and fold into the whites, adding kirsch. Assemble the cake: cut the sponge cake in two layers. Sprinkle with kirsch. On the first layer spread the cream 3/4 inch thick. Strain the cherries and place on the cream. Place the second layer on top and refrigerate for 2 hours. Melt the fondant over low heat and add a tablespoon water and some drops of red food colouring. Glaze the cake. Once the fondant has hardened, smooth out the glaze with a knife dipped in water. This marvellous cake can be made with fresh cherries in season.
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Ingredients
For the cake :
For the cream:
For the glaze:
Preparation Time 60 mn
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