Ingredients
Scale
- For the sponge cake:
- 150g unsalted butter, room temperature
- 150g white sugar
- 150g plain flour
- 1½ tsps baking powder
- 5–6 egg yolks
- 100ml milk
- For the meringue:
- 6 egg whites
- 300g white sugar
- 150g hazelnuts, roughly chopped
- For the topping:
- 500ml whipping cream
- 300g sheep’s yoghurt
- fresh berries, eg stoned cherries (500g) (alternatively fruit puré or preserved fruit)
- 1–3 tbsps Frederiksdal Cherry wine or liqueur
- fresh lemon verbena to garnish (optional)
Instructions
- Heat the oven to 175C/155C fan.
- For the sponge cake: Whisk together butter and sugar until pale and fluffy.
- Mix flour and baking powder in a bowl.
- Beat one egg yolk at a time into the butter-sugar mixture, alternating with the flour and milk.
- Spread the dough out on a lined baking sheet.
- For the meringue: Whisk the egg whites for 5 minutes or until soft peaks form, add the sugar and whisk for a further 7 minutes or until stiff peaks form.
- Spread the meringue on top of the dough and sprinkle with hazelnuts.
- Bake the cake in the middle of the oven for 20-25 minutes, until the meringue is golden. Cool the cake completely before adding the topping.
- For the topping: Whip the cream until light and fluffy. Fold in the sheep’s yoghurt.
- Toss the cherries in cherry wine.
- Spread the yoghurt-cream on top of the cake, top with the berries and garnish with lemon verbena.
- Prep Time: 15 mins
- Cook Time: 1 hour