A fun take on a classic theme: layers of very dark, purplish sponge, made with cocoa and grated beetroot, are sandwiched with a rich mascarpone cream and Kirsch-soaked, lightly
cooked cherries. The cake is covered in a light and fluffy Italian meringue and decorated with small chocolate truffles and fresh cherries.
Serves 16
2 medium eggs, separated, at room temperature 250g cold cooked beetroot, grated
75ml double cream
100g dark chocolate (about 70% cocoa solids), finely chopped 1 tablespoon cocoa powder
FOR THE ITALIAN MERINGUE FROSTING 3 medium egg whites, at room temperature
¼ teaspoon cream of tartar 160g caster sugar
4 tablespoons water TO FINISH
150g frozen ‘Fruits of the Forest’ berries and currants mix OR 200g fresh cherries
1.
Heat the oven to 170°C/325°F/gas 3. Sift the flour, cocoa powder, bicarbonate of soda and salt into a bowl and set aside. Put the soft butter and sugar into the bowl of a free-standing electric mixer fitted with the whisk attachment and beat thoroughly for about 4 minutes until fluffy – scrape down the side of the bowl from time to time. Add the egg yolks one at a time, beating well after each addition. Scrape down the side of the bowl, then beat on full speed for 3 minutesuntil the mixture is light.
2.
Add the grated beetroot, then, using the tip of a small, sharp knife, scrape the seeds from the split vanilla pod into the bowl. Using low speed, whisk in until thoroughly combined. Add half of the flour mixture and mix in on low speed.Gradually add the hot water, still mixing on low speed, then add the rest of the flour mixture and mix until thoroughly combined.
3.
In another bowl, whisk the egg whites until they will stand in stiff peaks*, then fold* into the mixture with a large metal spoon.4.
Divide the mixture equally between the 3 prepared tins and spread evenly.Bake in the heated oven for about 30 minutes until the sponges are well risen, starting to shrink from the side of the tin and feel firm when gently pressed in the centre. Run a round-bladed knife around the inside of each tin to loosen the sponge, then cool and firm up for 10 minutes before turning out on to wire racks.
Leave to cool completely.
5.
Meanwhile, prepare the poached cherries. Put them in a medium pan with the sugar and Kirsch and set over low heat. Stir gently until the sugar has dissolved, then bring to the boil and simmer for about 10 minutes until the fruit is soft – time depends on ripeness. Leave to cool, then drain the cherries, reserving the juice.Put the cherries on a plate, cover and keep in the fridge, with the syrup, until needed.
6.
To make the cream filling, put the mascarpone and icing sugar into the (clean) bowl of the electric mixer and beat with the whisk attachment on low speed until smooth and creamy. Add the double cream and beat on full speed until very thick.Cover and keep in the fridge until needed.
7.
For the truffles, heat the cream until almost boiling. Put the chocolate into a heatproof bowl and pour over the hot cream, then leave for a couple of minutes until melted. Stir gently until this ganache is smooth, then cover and chill until firm.Put the cocoa powder into a shallow dish. Scoop up a rounded teaspoon of the firm ganache and roll it in your hands to a neat ball, then drop it into the cocoa.
Repeat with the rest of the ganache. Jiggle the dish so the truffles become coated in cocoa. Cover and keep in the fridge until needed.
8.
To make the Italian meringue frosting, put the egg whites and cream of tartar into the (clean and grease-free) bowl of the mixer and whisk on full speed until the mixture will stand in stiff peaks. Put the sugar and water into a small pan and heatgently, stirring frequently, until the sugar has completely dissolved (have a bowl of cold water and a pastry brush at hand to brush down the side of the pan, to prevent the sugar from crystallising on the side). Bring to the boil and boil until the syrup reaches 120°C on a sugar thermometer. Working quickly, pour the hot syrup in a steady stream on to the egg whites while whisking at full speed, to make a thick, glossy meringue. Continue whisking until the meringue cools to room temperature.
9.
To assemble the cake, set one sponge crust-side down on the cake board and lightly brush with cherry syrup. Spread half of the cream filling over the sponge and arrange half of the poached cherries on top. Repeat with a second sponge, cherry syrup and the rest of the cream filling and poached cherries. Top with the third sponge, crust-side up. Gently press the top so the layers stick together.Thickly spread and swirl the meringue over the top and side of the cake, using an offset palette knife to cover evenly. Quickly tinge the tips of the swirls brown with a kitchen blowtorch.