Brandy Snap Cherry Cake

Method

1. Pre heat the oven to 200° C, Gas 6.
2. Brush the inside of the tin with melted butter and dust with a little flour, tip out the excess.
3. Whip the eggs and castor sugar on a medium speed until very thick and glossy.
4. The mixture will hold its own weight when the whisk is lifted out of the mixture.
5. Fold in the sieved flour carefully, then finally the butter.
6. Pour into the prepared tin, place in the oven and cook for 15-18 minutes or until well risen and golden.
7. Remove from the oven and cool, then remove from the tin.
8. Make 10 brandy snaps see recipe below, then reserve.
9. Slice the sponge into 3 even slices.
10. Spread two evenly with jam and top with thick cream.
11. Place one on the top of the other then add the last layer, press down lightly.
12. Coat the outside of the cake with whipped cream and coat in the nibbed almonds.
13. Pipe a large rosette of cream in the centre of the cake.
14. Then fill each brandy snap and place in a ‘wheel’ design on top of the cake, the points touching in the centre.
15. Place a fresh cherry in the end of each brandy snap, then a few extra cherries in the centre of the cake.
16. Dust well with icing sugar and serve.

For the Brandy Snaps

1. Slightly cream together the sugar and butter.
2. Add the flour, syrup and mix to a firm paste.
3. Roll into a long sausage the thickness of 10p piece, then wrap to tightly in cling film, making sure bo to wrap the cling film inside the roll.
4. Chill well overnight is best.
5. Pre heat the oven to 180°C, Gas 4.
6. Lightly grease a baking tray.
7. Remove the cling film from the sausage and cut 1Ž2 cm slices, lay out on the baking tray leaving at least double the distance from the next slice.
8. Bake in the pre heated oven until well spread and golden, about 10-12 minutes.
9. Remove from the oven and leave to cool slightly, then wrap around the moulds and leave to cool in a cone shape.
10. Slide of and store in an airtight container.